Rice katè

Ingredients for people 4

• 3 cups of rice
• 4 stubs of cold water
• Salt
• 1/3 cup of oil
• Butter

Preparation

Choose a non-stick pan or an aluminum pot. After washing the rice, put it in the pan and add cold water until it exceeds the surface of the rice by a finger joint; generally this is equivalent to as many cups of water as those of rice + 1. Add the salt and oil (better the olive or corn, which has a less strong flavor than extra virgin olive oil). Wait until the rice boils over a moderate flame and cook it until almost all the water has been absorbed. Then stir a few times, add the oil, lower the heat to low, cover the pot well with a lid wrapped in a cloth (better if you use a net or a flame spreader). Let the rice finish cooking in this way, slowly swelling with its own steam. If the proportions between rice and water are correct and cooking has been done slowly enough, the rice will absorb all the water while cooking while remaining dry and grainy. In this type of cooking, the good quality of the rice and the use of the right amount of water are very important: it is better not to exceed the first few times, remembering that if the rice is too dry it is always possible to add small quantities of hot water during cooking. .