If in the summer I eat mostly food "from the garden", with the onset of cold weather my body He begins to demand more nourishing food, so it is particularly "lean" in the autumn-winter period in our family to cereals.
Buckwheat and rice - those who like all the rest of the cook at the personal request "for the fans". As for buckwheat, that for several years I did not cook, but zaparivat - get a great crisp garnish moreover, stand at the stove while it is cooking is not necessary - wait until comes to a boil, cover with a lid - and "Walk!".
Since rice is somewhat more complicatedSince my husband for no reason in the world not to touch a matted mess - risinki as he often says to me, should be apart from each other, otherwise my faithful instead of dinner just would kill a couple sandwiches. In general, the long years of marriage, I still I learned to cook rice, "according to the rules"And, by the way, the result is always excellent. So, I share with you the recipe - sure, it is useful to many housewives.
The most important thing - rice, you can use absolutely anyAs the price in this case the quality of the food does not affect. Prepare the following ingredients:
Rice - 200 g,
Butter - 1 tbsp. l.,
Salt - 1/2 hours. l.,
Water - 400 mL
Pepper - to taste,
Turmeric - on request.
Begin cooking process with washing rice - several times thoroughly rinse the rump, and then merge it with any water.
Now put the butter in a pan and put it on the fire as soon as the butter is melted, add to it the rice, salt, pepper and, if you like, turmeric.
The whole thing leave on medium heat for 3 - 5 minutes, to fry grits a little, and then fill it with water.
Reduce heat and cover with lid rice, cook for 15 minutes, moreover, to look into the pan at this time it is impossible.
Once it passes the set time, turn off the heat and shift the rice on dish - you can invite all to the table. When serving you can sprinkle garnish greens, but without it turns out very tasty!