Rice in a frying pan 2

Recently, more and more often I cook rice in a pan as a side dish. I want to make a reservation right away. Thin-walled pans are not suitable for cooking rice. Preferably a frying pan with a thick bottom, then the effect you get is as if you were cooking rice in a cauldron. And rice and cauldron concepts are so compatible that we can say that these two words were born on the same day.

Ingredients

• Rice - 2 cups
• Turmeric - 1 tsp
• Garlic - 1/2 head
• Vegetable oil - 100 ml
• Salt - 1 tbsp l. (no top)

Directions

1. First of all, pour the rice into a bowl and completely fill it with very hot water, maybe even boiling water. Let it stand for 5-10 minutes.
2. Then we rinse it very thoroughly, if the water for the hands is hot, then add it cold. We do not just drain the water, but with three hands, as it were, we clean the top layer from the rice. The water becomes white, cloudy - this leaves the starch, which sticks the rice together and turns it into porridge. We change the water several times, preferably until the water is transparent, but if the water is slightly cloudy, it's okay.
3. While we are preparing the rice, put a thick-walled pan on the stove. Pour in vegetable oil and heat. Strain all excess water from the rice through a colander and pour it into the heated oil. At this stage, water is not needed there at all. Our task is to fry the washed rice in oil.
4. So, we fry the rice, stirring it with a spatula, trying to cover each rice with oil. Frying, the rice becomes slightly transparent and, as it were, sticks together into small lumps. Stir constantly, making sure that the rice does not burn.
5. Add salt and stir.
6. When we see that all the rice has already fried, it is not long - 3-4 minutes, fill it with water. Mix well with a spatula, break up the lumps, level.
7. Optionally, if you like colored rice, add turmeric. You can add pepper or other spices you like.
8. We stick the washed, not peeled garlic cloves into the rice.
9. When we see that the water has boiled, we make a slow fire (be sure!), Close the lid and cook for 10-15 minutes without opening the lid. In general, the cooking time depends on the type of rice. I had Kuban rice for pilaf.
10. Rice with garlic and turmeric in a pan is ready.