The definitive trick to keep white rice from clumping

Make a rice white seems to have no mystery, but it is quite common for it to be caked or pasty. If this happens to you, there is an infallible trick to prevent this from happening. With a single gesture you will make it loose and delicious. Furthermore, it is important choice of rice. In general, round or short rice tends to clump more because it is designed for recipes that require more broth to make paellas or rice with chicken, rabbit or other variants. However, to make simple white rice, long rice usually works better because it doesn't stick as much.

If you want to make white rice that is loose, there are two keys: the amount of water and the olive oil.

On the one hand, when starting to make the rice, a tablespoon of olive oil is usually added with a clove of garlic to give it flavor. Once the garlic is golden, you should add the rice and (attention) stir it well in the oil so that the grains are coated. This gesture makes the rice greasy and does not stick so easily. On the other hand, the amount of water is important. Usually two glasses of water are added for one of rice, however, if what we want is for it to remain loose, the ideal is to increase the amount of water. A good proportion would be one glass of rice to two and a half or three glasses of water.

The most convenient thing is Do not stir the rice so as not to break the cooking. You will know it is ready when small holes have been created on the surface. At that moment you should turn off the fire and let it rest in the heat so that the water finishes evaporating.

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Once the rice is made, the options for eating it are endless (here is a low-calorie salad for this summer).