If you are a good kitchen lover and in addition, where are you from Alicanteyou will know that rice It is an art that is difficult to match among all the varieties offered by the gastronomy of the province. One of the hallmarks of someone who knows how to prepare a good rice always cooking what i will say is and do not pass.
The keys our grandmothers left us are, in the end, the most well-founded keys. according to the nature and taste The type of grain used in the Valencian Community—the round one with the bomb rice variety. If you’re just starting out and can’t fully control the whole process of preparing this rice, follow these unmistakable tips to take the first steps:
diversity is important
It’s not the same as preparing soup with creamy rice as banda or dry rice… Not to mention recipes from other countries that use rice like Basmati. Every recipe needs your rice varieties and you should know how to choose it and cook it correctly. Alicante rice dishes will always be with you short grain rice, ‘bomb’ rice varieties It absorbs the flavor much more than others and is perfect for both paella and rested rice dishes.
Amount
It is very important to know how to measure the rice accurately: if we go too far the broth will be insufficient and soft, if we are missing it will be more soupy or we risk going grain. far. For making Alicante rice—and whole grain cooking— three glasses of water for every glass of rice. While it’s true that some grandmothers have an unmistakable “grape” (a handful) trick per person, incidentally, they usually collect the same amount as the glasses trick.
Never mix rice
don’t mix rice never While it’s cooking – really, not at all -: You can add a little bit at first to make it homogeneous after adding it, but never mix it afterwards. This is done because while cooking, the grain may break if removed, losing all texture and flavor.
check time
Past rice is synonymous with rice that has been left to cook for too long. You should control the fire and if it is paella, you should take into account the minutes we left on the fast fire and the time spent on low heat. approximately one bomb rice cook on fire powerful should be about 5 or 7 minutesothers 10 or 12 on low heat and 2 extremely high heat to finish -if you want socarrat-. Now yes, you have to count the five minutes. have a rest approximately. Like everything else, it will depend on the type of rice, your utensils and even the type of kitchen.