Loose rice 2

Delicious, amber, crumbly rice. The perfect side dish!

Ingredients

• Round grain rice - 2.5 cups
• Turmeric - 1 tsp
• Sweet paprika - 1 tsp
• Vegetable oil - 50 ml
• Salt - 1 tablespoon (no top)
• Ground nutmeg - 1/3 tsp

Directions

1. I measured out the right amount of rice and poured it into the cauldron (thick-walled saucepan).
2. I brought the water in the kettle to a boil and poured hot water over the rice.
3. The rice should sit in the water for about 10 minutes. You will see that the water has turned white like milk.
4. After 10 minutes, drain this "milky" water and rinse the rice under running water, rubbing it well between your palms, as if you were washing. When the water is clear, the "wash" procedure can be stopped.
5. Pour enough water to the rice so that it is one phalanx of the middle finger above its level.
6. Add spices to make the rice beautiful and aromatic, spicy and tasty. For spices, I recommend using turmeric, paprika and nutmeg (grated).
7. Add all the spices and vegetable oil. Be sure to stir everything. Don't forget to add salt.
8. Check the water level. One phalanx or 2.5 cm above the rice level. We put the cauldron on the fire. Rice is cooked under a closed lid over the smallest heat. Rice should "languish".
9. While the rice is cooking, be careful not to open the lid. After about 20 to 25 minutes, the rice will be ready.