In boiling salted water boil the rice and drain it when it arrives to 3 / 4 of cooking time, then wash it with a strong jet of cold water. After it’s perfectly dried, stretch over a canvas place on a baking tray, then shell the beans of rice with the fork and cover with another towel. After that you leave it at about 40 degrees, until all grains are dry, detached one from each other.
For the preparation of the Indian rice is recommended to use Arborio rice or Carnaroli and possibly to add in the end, a tablespoon of oil in order to better separate the grains. This rice then, variously flavored, is accompanied by various curries.
