{"id":2453,"date":"2021-05-11T20:35:42","date_gmt":"2021-05-11T20:35:42","guid":{"rendered":"http:\/\/cookinglovers.teka.com\/2021\/05\/11\/como-pillarle-el-punto-al-arroz\/"},"modified":"2021-11-03T11:39:11","modified_gmt":"2021-11-03T10:39:11","slug":"como-pillarle-el-punto-al-arroz","status":"publish","type":"post","link":"https:\/\/cookinglovers.teka.com\/es\/consejos-y-trucos\/como-pillarle-el-punto-al-arroz\/","title":{"rendered":"C\u00f3mo pillarle el punto al arroz"},"content":{"rendered":"<p class=\"p2\">Eso de que hacer arroz es tan f\u00e1cil como cocerlo es una generalidad que se pierde muchos matices y crea muchas frustraciones culinarias. Por no hablar de lo que cuesta sacar lo que se queda pegado en el cazo. <span class=\"s1\">El <a href=\"https:\/\/www.cookinglovers.com\/es\/recetas\/arroz-a-banda\" target=\"_blank\" rel=\"noopener\">arroz<\/a> tiene un <strong>papel protagonista<\/strong> en numerosas recetas de la historia de la gastronom\u00eda. Podemos verle brillar en recetas de Oscar como \u00abUna paella para 4\u00bb o \u00abAl rico Arroz con Bogavante\u00bb. O en otras m\u00e1s t\u00edpicas de la infancia como \u00abel Arroz a la Cubana de tu abuela\u00bb. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Su talento traspasa fronteras, tanto, que ha hecho triunfar platos como el ya famoso sushi. <\/span><span class=\"s3\">Hoy vamos a ense\u00f1aros a preparar <strong>tres tipos de arroz<\/strong> en su punto. Lo primero es lo primero: <\/span><span class=\"s1\">\u00bfTenemos todo?<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Paquete de arroz <\/span><span class=\"s4\">\u2714<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Agua <\/span><span class=\"s4\">\u2714<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Aceite de Oliva Virgen Extra <\/span><span class=\"s4\">\u2714<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Sal <\/span><span class=\"s4\">\u2714<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Unos frutos secos para picar mientras cocinamos <\/span><span class=\"s4\">\u2714<\/span><span class=\"s1\"> (por si acaso)<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Placa <a href=\"https:\/\/www.teka.com\/es-es\/producto\/izf-68710-mst_112500038\/\" target=\"_blank\" rel=\"noopener\">DirectSense<\/a> con funci\u00f3n Arroz autom\u00e1tica <\/span><span class=\"s4\">\u2714<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Vale, aqu\u00ed jugamos con un poco de ventaja, <\/span><span class=\"s1\">porque gracias a nuestra inducci\u00f3n con funci\u00f3n arroz vamos a poder conseguir la temperatura perfecta para cocer arroz en el tiempo justo. Pero si a\u00fan no la tienes en tu cocina, tranquilo, te diremos a qu\u00e9 temperatura ponerlo.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-66170\" src=\"http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/directsense.jpg\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" srcset=\"http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/directsense.jpg 700w, http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/directsense.jpg 300w, http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/directsense.jpg 400w\" alt=\"placa direct sense\" width=\"700\" height=\"436\" \/><\/p>\n<h2>Arroz blanco<\/h2>\n<p class=\"p3\"><span class=\"s1\">La receta m\u00e1s tradicional es cocinarlo hervido como <strong>guarnici\u00f3n<\/strong> principalmente. Lo m\u00e1s importante aqu\u00ed es la proporci\u00f3n de arroz y agua: por cada taza de arroz, a\u00f1adir el doble de agua. Puedes a\u00f1adir un poquito de aceite a la receta si quieres darle m\u00e1s sabor.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">En 10-15 min, con el fuego bajo, tendr\u00e1s tu arroz blanco listo y al punto.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-80858\" src=\"http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-comida-duradera.png\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" srcset=\"http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-comida-duradera.png 700w, http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-comida-duradera.png 300w, http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-comida-duradera.png 400w\" alt=\"no desperdiciar comida\" width=\"700\" height=\"436\" \/><\/p>\n<h2 class=\"p5\">Arroz integral<\/h2>\n<p class=\"p3\"><span class=\"s1\">Este arroz es ideal para carnes y pescados, y adem\u00e1s contiene mucha <strong>fibra<\/strong>.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Este arroz necesita m\u00e1s agua, as\u00ed que antes de hervir, d\u00e9jalo a <strong>remojo<\/strong> en agua fr\u00eda durante 45 min. Luego, deja que se cocine a fuego suave durante 40-50 minutos. Aqu\u00ed es donde puedes tomarte esos frutos secos\u2026<\/span><\/p>\n<h2 class=\"p5\">Arroz basmati<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-117637\" src=\"http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-basmati.jpg\" sizes=\"auto, (min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 700px, 100vw\" srcset=\"http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-basmati.jpg 700w, http:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/arroz-basmati.jpg 480w\" alt=\"arroz basmati\" width=\"700\" height=\"436\" \/><\/p>\n<p class=\"p3\"><span class=\"s1\">Se caracteriza por su grano largo y estrecho, y su <strong>fragancia<\/strong> al cocinarlo.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">La proporci\u00f3n de agua y arroz ser\u00e1 igual que con el arroz blanco: una taza de arroz y el doble de agua. La mejor manera de cocinarlo es rehog\u00e1ndolo dos minutos con aceite, para que quede suelto sin tener que lavarlo. Luego a\u00f1ade las tazas de agua y deja que cueza a fuego bajo durante 15 minutos.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eso de que hacer arroz es tan f\u00e1cil como cocerlo es una generalidad que se pierde muchos matices y crea muchas frustraciones culinarias. Por no hablar de lo que cuesta sacar lo que se queda pegado en el cazo. El arroz tiene un papel protagonista en numerosas recetas de la historia de la gastronom\u00eda. Podemos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1850,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[290],"tags":[],"class_list":["post-2453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-y-trucos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>C\u00f3mo pillarle el punto al arroz | Cooking Lovers<\/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:\/\/cookinglovers.teka.com\/es\/consejos-y-trucos\/como-pillarle-el-punto-al-arroz\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00f3mo pillarle el punto al arroz | Cooking Lovers\" \/>\n<meta property=\"og:description\" content=\"Eso de que hacer arroz es tan f\u00e1cil como cocerlo es una generalidad que se pierde muchos matices y crea muchas frustraciones culinarias. Por no hablar de lo que cuesta sacar lo que se queda pegado en el cazo. El arroz tiene un papel protagonista en numerosas recetas de la historia de la gastronom\u00eda. Podemos [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cookinglovers.teka.com\/es\/consejos-y-trucos\/como-pillarle-el-punto-al-arroz\/\" \/>\n<meta property=\"og:site_name\" content=\"Cooking Lovers\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-11T20:35:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-03T10:39:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2021\/06\/pillar-punto-arroz.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"436\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" 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