Cooking rice is easy
Application:
Ta castrolole au feu quand c’est chaud met 100 ml huile de ton choix,faire frire deux dent ails et un morceaux de poireaux.
Si nous n’avez pas naturel vous pouvez ajoutez deux cuillère a soupe poudre ails et oignon,sel a ton goût.
Ajoute une tasse et Demi d’eau pour une tasse de riz,
Laisse boullir et lave ton riz jusqu’a trois fois puis ajoute le dans l’eau boullante,quand il reste Très peu d’eau ajoute une cuillère a cafè de beure margarine ou cel que tu prefère.
tourner le riz puis laisser cuire a terme.
Voilá votre riz blanc est prêt 🙌🏽😋😋😋😋#haitiancuisine #haitiancreole #bodytransformation #embracevulnerability #Lemon8Diary
Cooking white rice can often seem tricky, but with a few simple steps, it becomes an effortless and delicious staple for many meals. In my experience, starting with fresh ingredients like garlic and leeks fried in your choice of oil creates a wonderful base of aroma and flavor. I usually use about 100 ml of oil, but you can adjust according to your preference. One important practice I follow is washing the rice three times before adding it to boiling water. This helps remove excess starch and prevents the grains from becoming too sticky. The water-to-rice ratio is also crucial — for every cup of rice, I add one and a half cups of water. When the water is almost fully absorbed, I like to add a small amount of butter or margarine to enhance the richness and softness of the rice. If you don’t have fresh garlic or onions, using granulated garlic and onion powders works just as well and adds a subtle depth of taste. Adding salt to your liking is key to bringing out all the flavors. Using spices like BADIA granulated garlic, which I found very convenient, helps maintain consistency in seasoning and can be recycled for multiple uses, making it economical. The final turn of the rice before letting it finish cooking ensures even heat distribution. This method is popular in Haitian cuisine, where rice is a staple, and it perfectly complements many dishes such as stews, beans, or fried plantains. It’s a comforting and flexible base that anyone can master with a bit of practice.
