{"id":1269,"date":"2021-11-24T14:30:07","date_gmt":"2021-11-24T13:30:07","guid":{"rendered":"https:\/\/tartines-et-spaghetti.fr\/?p=1269"},"modified":"2021-11-27T09:50:43","modified_gmt":"2021-11-27T08:50:43","slug":"riz-blanc-a-la-vapeur","status":"publish","type":"post","link":"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/riz-blanc-a-la-vapeur\/","title":{"rendered":"Riz blanc \u00e0 la vapeur"},"content":{"rendered":"

[et_pb_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bboff\u00a0\u00bb specialty=\u00a0\u00bboff\u00a0\u00bb next_background_color=\u00a0\u00bb#efefe6″ _builder_version=\u00a0\u00bb3.8″][et_pb_row _builder_version=\u00a0\u00bb3.8″ custom_margin=\u00a0\u00bb||-15px|\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb]<\/p>\n

Riz Nature cuisson \u00e0 l’\u00e9touff\u00e9e<\/h1>\n

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Le riz blanc est un aliment simple que tout le monde sait pr\u00e9parer. Rien de compliqu\u00e9 en pratique. Pourtant il existe de multiples vari\u00e9t\u00e9s de riz et autant de fa\u00e7on de le cuisiner. Il y a encore deux ou trois ans en arri\u00e8re je ne le cuisinais que de trois fa\u00e7ons diff\u00e9rentes : en risotto, pour les sushis et nature \u00e0 la cr\u00e9ole dans un grand volume d\u2019eau.\u00a0<\/span><\/p>\n

Depuis j\u2019ai diversifi\u00e9 mes recettes : riz cantonnais, riz frit, riz \u00e0 l\u2019indienne etc\u2026 Mais j\u2019ai surtout d\u00e9couvert qu\u2019il \u00e9tait possible de cuire le riz tha\u00ef de la m\u00eame mani\u00e8re que le riz sushi et ce fut pour moi une petite r\u00e9volution ! Cette recette doit fonctionner avec d\u2019autres types de riz mais je vous d\u00e9conseille le basmati qui n\u2019appr\u00e9cie pas le mode de cuisson que je vais vous pr\u00e9senter. Le riz devient collant et \u00e0 tendance \u00e0 se transformer en bouillie\u2026 Oups !\u00a0<\/span><\/p>\n

Vous pouvez utiliser cette recette pour r\u00e9aliser des sushis ou pour accompagner toute sorte de plats asiatiques et indiens : ce riz est parfait pour d\u00e9guster avec la recette de curry japonais que je vous ai pr\u00e9sent\u00e9e r\u00e9cemment mais aussi avec le poulet tikka massala ou m\u00eame le curry d\u2019aubergines et lentilles corail.<\/span><\/p>\n

Cette technique de cuisson est tr\u00e8s simple en soi et ne n\u00e9cessite pas des quantit\u00e9s tr\u00e8s pr\u00e9cises. Cependant, elle vous demandera un peu d\u2019attention et de surveillance mais rien de tr\u00e8s compliqu\u00e9 ! Comme pour un riz pilaf ou un risotto, on fait d’abord revenir le riz dans une po\u00eale \u00e0 bord haut dans un peu de mati\u00e8re grasse. Vous pouvez \u00e9galement ne pas utiliser de mati\u00e8re grasse si vous le souhaitez, cela ne change rien \u00e0 la texture du riz. En revanche, cela peut vous permettre d’aromatiser le riz.\u00a0<\/span><\/p>\n

Ensuite, vous couvrez le riz d’eau. Le niveau de l’eau doit d\u00e9passer celui du riz de quelques millim\u00e8tres mais pas plus ! C’est important car l’eau ne sera pas \u00e9goutt\u00e9 mais sera enti\u00e8rement absorb\u00e9 par le riz.<\/p>\n

Le r\u00e9sultat ? Un riz parfaitement cuit, ni trop collant ni trop sec que vous pouvez aromatiser \u00e0 l\u2019infinie ! Comme indiquer plus haut vous pouvez varier la mati\u00e8re grasse et choisir une huile parfum\u00e9e, ajouter des \u00e9pices \u00e0 l’eau (graines de coriandre, de cumin etc..)\u00a0 ou parfumer le riz apr\u00e8s cuisson en utilisant un filet d’huile de s\u00e9same par exemple.\u00a0<\/span><\/p>\n

Alors sans plus attendre voici la recette ! <\/span><\/p>\n

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4 Personnes<\/strong><\/p>\n

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Temps total : 25 min<\/strong><\/p>\n

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Difficult\u00e9 : D\u00e9butant<\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=\u00a0\u00bb1″ specialty=\u00a0\u00bboff\u00a0\u00bb prev_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bb#efefe6″ border_radii=\u00a0\u00bbon|15px|15px|15px|15px\u00a0\u00bb max_width=\u00a0\u00bb120%\u00a0\u00bb box_shadow_color=\u00a0\u00bb#c1baba\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset6″ box_shadow_blur=\u00a0\u00bb8″ box_shadow_spread=\u00a0\u00bb-4px\u00a0\u00bb next_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bbrgba(239,239,230,0)\u00a0\u00bb border_radii=\u00a0\u00bbon|0px|0px|0px|0px\u00a0\u00bb border_color_all=\u00a0\u00bb#ffffff\u00a0\u00bb make_fullwidth=\u00a0\u00bbon\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb header_font=\u00a0\u00bbAlice|||on|||||\u00a0\u00bb header_font_size=\u00a0\u00bb24px\u00a0\u00bb text_font_size=\u00a0\u00bb42px\u00a0\u00bb header_line_height=\u00a0\u00bb1.2em\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/h2>\n

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    \n
  • 240gr pour 4 pour un accompagnement et 300gr pour un plat principal<\/span><\/li>\n
  • Du sel<\/li>\n
  • De l’eau<\/li>\n
  • Un filet d’huile – celle de votre choix (optionnel)\u00a0<\/span><\/li>\n<\/ul>\n

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    Pr\u00e9paration<\/h2>\n

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      \n
    1. Dans une po\u00eale \u00e0 bord haut ou une sauteuse, \u00e0 feu vif, ajoutez votre mati\u00e8re grasse (ou pas) puis votre riz.\u00a0<\/span><\/li>\n
    2. Faites revenir le riz quelques instants. Si vous avez utiliser une mati\u00e8re grasse le riz va devenir un peu transparent, sinon attendez 50 secondes environ et passer \u00e0 l’\u00e9tape suivante.<\/li>\n
    3. Ajoutez de l’eau jusqu’\u00e0 ce qu’elle recouvre le riz. Le niveau de l’eau doit \u00eatre un peu au dessus du riz (quelques millim\u00e8tres).\u00a0<\/span><\/li>\n
    4. A ce moment de la cuisson, vous pouvez ajouter des aromates ou des \u00e9pices.<\/li>\n
    5. Couvrez votre r\u00e9cipient avec un couvercle transparent et attendez que l’eau arrive \u00e0 \u00e9bullition. Puis baissez le feu au minimum.\u00a0<\/span><\/li>\n
    6. Patientez entre 7 et 12 min que le riz ait absorb\u00e9 toute l’eau. Je vous invite cependant \u00e0 surveiller de temps le niveau de l’eau et \u00e0 \u00e9teindre le feu d\u00e8s que l’eau aura disparue. Il doit rester de l’humidit\u00e9 dans le riz.<\/li>\n
    7. Une fois l’eau \u00e9vapor\u00e9e, coupez le feu et laissez le riz couvert. Patientez une dizaine de minutes.\u00a0<\/span><\/li>\n
    8. Vous pouvez ensuite m\u00e9langer le riz pour d\u00e9coller doucement les grains.\u00a0\u00a0<\/span><\/li>\n
    9. Vous pouvez d\u00e9guster ! Bon app\u00e9tit.<\/li>\n<\/ol>\n

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      Cette recette vous permettra de r\u00e9aliser du riz \u00e0 sushis ou un accompagnement pour toutes sortes de plats asiatiques et indiens (riz cantonnais, curry etc..)<\/p>\n","protected":false},"author":1,"featured_media":1280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[24],"tags":[],"yoast_head":"\nRiz blanc \u00e0 la vapeur - Tartines & Spaghetti<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/riz-blanc-a-la-vapeur\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Riz blanc \u00e0 la vapeur - Tartines & Spaghetti\" \/>\n<meta property=\"og:description\" content=\"Cette recette vous permettra de r\u00e9aliser du riz \u00e0 sushis ou un accompagnement pour toutes sortes de plats asiatiques et indiens (riz cantonnais, curry etc..)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/riz-blanc-a-la-vapeur\/\" \/>\n<meta property=\"og:site_name\" content=\"Tartines & Spaghetti\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Tartines-Spaghetti-101224021723177\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-24T13:30:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-27T08:50:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/11\/P1150818-1-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1441\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin2836\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/tartines-et-spaghetti.fr\/#website\",\"url\":\"https:\/\/tartines-et-spaghetti.fr\/\",\"name\":\"Tartines & Spaghetti\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/tartines-et-spaghetti.fr\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/riz-blanc-a-la-vapeur\/#primaryimage\",\"inLanguage\":\"fr-FR\",\"url\":\"https:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/11\/P1150818-1-1-scaled.jpg\",\"contentUrl\":\"https:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/11\/P1150818-1-1-scaled.jpg\",\"width\":2560,\"height\":1441},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/riz-blanc-a-la-vapeur\/#webpage\",\"url\":\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/riz-blanc-a-la-vapeur\/\",\"name\":\"Riz blanc \u00e0 la vapeur - 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