Delicious and fluffy rice. Video: how to cook friable rice

It began to grow three thousand years ago BC. Residents of many countries consider it a staple of their diet. Dishes from such a product never get bored.

Variety of rice

The most famous among us is white rice, which by the way is not the most useful of other varieties of rice (there are also brown, black, red)

There are more than 150 varieties and several thousand varieties of rice. It is not surprising that in Asia it is never boring, because they eat a wide variety of varieties.

This diversity is divided into two types:

1. Indian origin;
2. Japanese origin.

The first type includes varieties: Indica, Jasmine, Basmati. The form of cereals is long, thin. They are in great demand among the population. Used more often for salads, pilaf and as a side dish.

In the second case, the most common varieties Arborio, Japanese, Thai. The grain is round and short. Perfect for risotto, desserts, milk porridges, sushi. Arborio is usually singled out in a special category. The broad and short grain is a representative of a medium grain cereal grown in Italy.

Any kind of grain is divided into two groups - sticky and non-sticky. For heat treatment, it is important to take into account such properties as: shape, color, stickiness. These features are clearly related.

Important factors when choosing rice

In Russia, rice porridge is not very popular. This is explained by the fact that cereal is boiled everywhere in one way. Neglecting the preparation of cereals for cooking leads to the fact that the starch contained in the grain gelatinizes during subsequent cooking. The result is a viscous porridge with a dense texture.

Varieties of rounded grains have an increased water absorption capacity, they swell more in water. As a result, the cooked porridge has a viscous consistency.

When the long-grain variety is cooked, the grain absorbs the least amount of liquid, so a loose consistency is obtained. This must be taken into account in order to know how to cook rice so that it is crumbly.

Broken grains are boiled during heat treatment, forming a sticky mass. Rice mixed from different batches can lead to the same result. Therefore, it is worth taking seriously the choice of the product.

For those who adhere, it will not be superfluous to know about the calorie content of rice - 116 Kcal per 100 gr. boiled rice, and dry - 360 Kcal.

Specifics of grain preparation

Before heat treatment, cereals are usually sorted and washed. When purchased in vacuum packaging, there is no need for careful sorting. In the case when the cereal was bought by weight, it should be cleaned of inclusions of husks, pebbles, broken grains.

There are features of preparing rice for cooking. They are directly dependent on the characteristics of cereals. First of all, rice groats are washed until transparent in a large amount of cold water. After washing, long varieties are scalded, then again doused with cold water. Round rice is first soaked for several hours in cold water, then washed thoroughly. The final step in both cases is cooking.

Cooking features

In fact, there are dozens of methods for obtaining a loose consistency. Rice groats are boiled in water, various broths, fruit broths. For friable rice, 1.25 cups of liquid are taken for 1 cup of grain. This is an average proportion, since depending on the variety, the amount of cooking liquid will vary.

To cook porridge with milk, you need to know that cereal in such an environment does not boil well. Therefore, it is not necessary to cook until ready. First in liquid, then drain the broth and pour boiling milk. This will help make the porridge fluffy.

There are several classical methods for obtaining friable rice:

1. pre-roasting;
2. soaking cereals and subsequent washing;
3. boiling in a large amount of liquid.

First almost any variety is prepared in this way. The method is quite universal. Before cooking, rice is washed, taking into account the characteristics of long-grain and round varieties. Pour two tablespoons of vegetable oil into the pan where the rice will be cooked. Stirring, fry for several minutes over medium heat, so that a more saturated white color appears. Pour boiling water at the rate of 1:1.25, stir and salt. Cook over low heat with the lid on.

Second method prepare only round types of grain. With this technique, rice is soaked in cold water for about an hour. Wash thoroughly to remove as much starch as possible. This is necessary in order to reduce the sticking of grains during cooking. As in the first case, pour boiling water, salt and add oil. Oil or any other fat is added on average up to 10% by weight of the product. It is necessary to enhance the taste and improve the appearance. With it, the dish acquires a more pleasant taste. Cook over medium heat with the lid closed.

Read also: Cottage cheese is not necessary to buy, we will teach you how to cook it at home

Third The method shows how to properly cook loose rice of Indian origin. First, prepare the rice by washing it well. Groats are launched into boiling water in a ratio of 1: 2, adding salt. When the rice is almost ready, it is thrown into a colander, thereby removing excess water. Then washed with boiling water, watering it abundantly. Oil is added in the same proportion as in the second method considered.

Video: How to cook rice

Cooking process in household kitchen appliances

Rice cooked in a slow cooker

Rice groats, in addition to pots, pots, stewpans, are cooked in a slow cooker. The proportions are the same as for cooking in a saucepan. We must not forget to prepare the rice by washing it before loading it into the multicooker bowl. Liquid or broth, salt and oil are added to the container. Turn on the "pilaf" or "rice" mode. In about half an hour everything will be ready. The advantage of this appliance can be called the fact that it does not stick to the bottom of the cereal, during cooking it is not stirred.

Double boiler

An easy way to cook rice is to steam it. Rice grains are washed, salt and spices are added, placed in a double boiler already with boiling water and cooked for a little more than thirty minutes. In order to evenly distribute the added spices, rice can be mixed in the middle of cooking. At the end of the heat treatment, the rice is quite loose.

Microwave

You can also cook rice in the microwave.

Approximately the same amount of time will be spent on cooking in the microwave. Washed rice is poured into a bowl, filled with water and covered with a lid. Put in the oven at full power for five minutes. Then the power is reduced by about half and cooked for another fifteen minutes. After cooking, you need to leave the rice in the oven, it will reach another ten minutes.

Rice does not need much stirring during cooking. During mixing, starch is released from the cereal into the water, which remains in the grain even after thorough washing. And it, in turn, when heated, turns into a paste. This means that the cooked side dish will become sticky and sticky.

The exclusivity of parboiled rice

It can be difficult to make a choice of a certain variety of rice from the many offered, then it is worth focusing on steamed rice. It undergoes a special steam treatment, so it retains more nutrients. Rice that has undergone such a procedure becomes less brittle, but the duration of its culinary processing also increases. Parboiled rice grains do not stick together, so cooked rice groats are extremely crumbly and soft.

Step-by-step recipe for making a crumbly side dish of steamed rice:

1. As in other cases, the cereals are washed before cooking. The need for scalding after washing is eliminated, since the steaming of grains during its production affects the starch content.

1. Soak for 30 minutes. After they are thrown back on a sieve and the liquid is allowed to drain.

1. Rice grains in a saucepan are poured with water. Proportion 1: 1.25. Add salt and bring to a boil over high heat.

1. Turn off the fire. With the lid closed, on low heat, boil for about 25 minutes.

1. Add butter or vegetable oil.

Rice in bags. Ease of preparation

Many people believe rice porridge tasteless and unsightly and do not serve it as an independent side dish, but only with additions - with sauces, with meat sauce, combined with vegetables or mushrooms, and so on. But, as we know, in the East they eat rice every day and serve it as an independent dish. And rice from oriental cooks comes out unusually tasty, crumbly and appetizing. The Soviet historian, William Pokhlebkin, who comprehensively studied culinary issues, in one of his books on culinary art, pointed out the following mistakes made by housewives when cooking rice at home. He condemned the way crumbly rice porridge by boiling rice in excess water with preliminary frying of rice groats and further washing with boiling water. As a result of all these manipulations, such a cook, as Pokhlebkin writes, receives “in essence, a beautiful grain, a purely decorative product, is it any wonder that it is tasteless!”. This happens due to the leaching of protein and starchy substances from rice - rice becomes a tasteless pacifier.

To avoid this and get delicious fluffy rice as in the East, William Pokhlebkin also suggests cooking rice in an oriental way, which means a precisely calculated amount of water and a strictly defined cooking time. Let's try.

How to cook rice properly:

The first rule for making delicious rice porridge is to respect the proportions of water and rice. And our usual "2:1" turns out to be an erroneous opinion. It is necessary to take 300 cm 3 of water for 200 cm 3 of rice, that is, the ratio will eventually be 1.5: 1. Rice should be poured with boiling water or cereals should be poured into boiling water in order to exclude the time required to bring water to a boil, which will be different for different stoves, and we will not be able to accurately calculate the cooking time for each specific case.

Cook rice in a saucepan with a tight-fitting lid to prevent all steam from escaping from the saucepan, which should go to cook the rice. Keep the lid heavy, or put a weight on it to keep it from moving during the vigorous boil.

Cooking time for rice should be exactly 12 minutes, no more and no less. Cook for 3 minutes on high heat, 7 minutes on medium and the last 2 minutes on low. Next, you need to turn off the heat and leave the rice on the stove under the lid for 12 minutes. Do not open the lid until this time has elapsed! After 12 minutes, open the lid, salt and flavor with oil (20-25 g) - and that's it! You can and should try. Rice turns out slightly dense, crumbly and very tasty. He wants to eat just like that, without any additions.

Let's summarize the information in order to understand forever how to cook delicious crumbly rice. Imagine in the form of a recipe:

1. Measure the right amount of water. Take 1.5 cups of water per cup of rice.
2. Bring water to a boil. Pour the sorted, washed rice under cold water into boiling water.
3. Cover with a heavy lid. Cook for 12 minutes: 3 minutes on high heat, 7 minutes on medium heat, 2 minutes on low heat. Turn off heat and leave covered for 12 minutes.
4. Add butter, salt.

Rice is a favorite side dish for many, because it goes well with meat, vegetables, and fish. This ancient cereal culture is popular to this day. A long time ago, rice won the hearts of the Asian people, and about 300 years ago it became an integral part of our national culinary tradition.

How good is rice! It contains vitamin E, PP, B vitamins, as well as minerals necessary for a person: phosphorus, copper, iron, magnesium, calcium, potassium, selenium, manganese, zinc. Those who have not yet appreciated the taste of rice, probably just do not know how to cook it properly. After all, a delicious side dish of rice is crumbly rice!

How to cook crumbly rice - it's all about varieties

In order to cook delicious and fluffy rice, it is important not only to cook it in a special way, but also to choose the right kind of rice for this. Different types of rice are used for different dishes. They differ in processing method, cooking time, useful properties, and even color and shape.

• Round grain rice is not suitable for making fluffy rice, as it absorbs water very quickly and sticks together during cooking. It is best used for making sushi, puddings or casseroles.
• Medium-grain rice is also better not to take in our case. It has a lot of starch, unlike long-grain rice, and it also absorbs water a lot, making it sticky. It is used for cooking soups or risotto.
• Long-grain rice is ideal for making fluffy rice. Its long thin grains do not stick together during cooking. It is precisely long-grain rice that is used to prepare a crumbly side dish for meat, fish, and vegetables.

How to cook fluffy rice

First, remember the most important rule! Before cooking rice, it must be washed several times until the water is clear. In this way, you will wash off excess starch, dust and husks from rice. Do not be lazy after that, soak the rice for 20-30 minutes in cold water. After such a procedure, the rice will be saturated with water, which means that it will be easier to cook it crumbly.

How to cook friable rice, method number 1

1. Rinse the rice well so that the water from it becomes clear.
2. Pour the rice with cold water, leave it in this state for 1 hour. Water is almost completely absorbed.
3. Now add a little more water there and cook the rice over low heat for 5-7 minutes without stirring.

This way, the rice will cook quickly, stay fluffy, and won't burn to the bottom of the pot.

How to cook friable rice, method number 2

1. Rinse the rice and soak it in cold water for 15 minutes.
2. Then put the rice on a sieve, take your time, let the water drain completely.
3. Now you need a frying pan. Warm it up and place the prepared rice there.
4. Stir the rice until the water has completely evaporated.
5. It is good if you have prepared the broth from any vegetables in advance.
6. Vegetables should be removed from the broth, dried rice should be placed in it.
7. Let everything boil, reduce the heat and cook the rice for another 10 minutes under the lid.

How to cook friable rice, method number 3

This method is called military. At this point, what kind of rice will be given, this one should be cooked crumbly. And the rice turns out really tasty and not a drop sticks together! So how to do it:

1. Rinse the rice well until the water runs clear.
2. Now add the rice to the already boiling water.
3. As soon as the rice boils, put it on a sieve and rinse in clean cold water.
4. Let the water drain all the way. Again, throw the rice into the water, only cold, put on the stove and cook the rice until cooked, without stirring.

As you understand, rice cooking can be divided into the dipping method and the soaking method. The first one is definitely easier. But do not be lazy and try to cook rice in the second way at least once, the result will please your whole family. And finally, we remind you that the proportions of rice and water are approximately 1: 2. Rinse the rice every time, follow our rules, and the rice will turn out crumbly.

Even more interesting

How to cook rice so that it is crumbly step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Rice is a very useful source of energy. It is not for nothing that it is popular in Asian countries, because it includes many minerals and nutrients. But for some reason, cooking delicious rice for some housewives turns out to be a big problem. We will now explain how to cook rice for a side dish step by step with a photo.

Many people think that this is an easy task for any hostess. But this is not what it seems at first glance. In fact, in order to cook perfect rice without becoming sticky, you need to know the characteristics of this cereal.
What is advised for preparing the perfect side dish and?

It is important to accurately identify proportions water for rice. Usually, it is advised to pour 1 glass of rice cereal with 2 glasses of water, but in practice this ratio does not make rice ideal. Practice has shown that it is necessary to pour a little more water than rice. For example, for 400 grams of rice, you need to take 600 ml of water.
It is also very important not to neglect washing the rice cereal under water until the water becomes clear. If this is not done, then you should not expect the rice structure to be perfect.

Another thing to keep in mind when cooking a side dish of rice is that you don’t need to stir it! Only then will it turn out not to be porridge, but grain to grain.
It is worth noting that a cauldron or a container with a thick layer is best suited for such a side dish. So that the cereal does not stick in this container, and after cooking it can brew and finally cook.

We suggest you cook a side dish of rice according to the following recipe: 200 rice, 250 grams of water, salt (quantity at your discretion).

1. First you need to thoroughly rinse the rice grits so that all the gluten is gone.
2. We spread the cereal in a container for cooking, salt and pour water.
3. Cover the top with a lid and place on the stove. But when the water boils, we immediately reduce the power and start cooking for about 15 minutes.
4. When the rice has absorbed all the liquid, remove it from the heat and cover with a warm towel or other warm cloth and leave for half an hour.
5. After the side dish is finally ready, mix it and throw a piece of butter. This method is universal and its use is possible when boiling any of the varieties of rice.

When there is a slow cooker in the kitchen, it is even easier to make crumbly rice with this helper. Here is a way for housewives to cook a side dish of rice in a slow cooker in the piggy bank of recipes: rice cereal and water in proportions of 1 to 2, respectively, salt, butter.

Steamed rice is the same rice as regular rice, but it has been heat-treated and from this it has acquired an amber color. It is even easier to prepare such a side dish from it than from the usual one, which is why most housewives choose this particular type. Giving preference to this rice, you need to know that after heat treatment it loses about 20% of its useful characteristics.

Telling how to cook steamed rice.
To parboiled rice has become crumbly, as well as other types of rice, it should be washed and soaked for half an hour. Next, you need to drain the liquid, take a container with a thick layer, put the cereal there and pour it. The proportions are approximately 1 cup of cereal to 1.25 cups of water. Put the container on the stove, and as the water begins to boil, reduce the power to the smallest. Then salt and toss in a piece of butter to your taste. Now the rice should be cooked for half an hour until fully cooked.
If you cook steamed rice without soaking, then you need to boil water and only then add rice cereal there. The ratio of rice to water is 1.5 cups of cereal to 1 liter of water. You need to cook cereals for half an hour, while covering with a lid. And then remove from heat and wait 10 minutes for the rice to be completely cooked.

Round rice has its own characteristics. It contains more starch than other types of rice. Therefore, it is actively used in the preparation of rolls, cereals, casseroles and other dishes.

If you want to prepare it so that it becomes crumbly, then you need to carefully remove excess starch under water and dry it before cooking. For drying, you can take a sieve, spread the cereal on it and dry it for an hour.

Now it will be possible to send the cereal to a pan or other container for cooking and pour water on top in a ratio of 1 to 1.5. For example, if you take 200 grams of rice, then you will need 300 ml of water. The fire during cooking should be made medium, and after boiling, reduce to a minimum. From now on, it usually takes about 15 minutes to cook the rice. Note that the pan must be covered with a lid. And you can’t stir the cereal, because this will provoke the production of excess starch, which will prevent you from achieving friability. When the rice has absorbed all the liquid, you can remove it from the stove, salt, put oil in it and leave to infuse until tender.

Can also be used for garnish round grain rice. To prepare it, pour water into a container and put it on the fire to warm up. Please note that for 100 grams of rice, 300 ml of water should be taken. While the water is heating, rinse it well. And then, when it comes to a boil, salt it and put the rice grits in a container. Then you can add a tablespoon of sunflower oil to the rice. Rice is usually fully cooked within 25 minutes.

Rice garnish can also be prepare in the oven. But with this method, the proportions of rice and water are already different. For 200 grams of rice, you need to take 100 grams of water. Put rice with water in a pot, season with spices and put in the oven. Cooking at a power of 180 degrees. In 20 minutes your side dish will be ready!

When cooking long grain rice in a saucepan it is required to prepare 200 grams of rice, 300 ml of water, a pinch of salt and butter or vegetable oil. Of the dishes, a saucepan with dense walls and a tightly covering lid is most suitable.

We begin to cook rice: you need to put it in a saucepan and rinse until the water stops becoming cloudy. After that, fill it with cold water so that the water level is 2 cm higher than the rice. If you are in doubt whether there is enough water, you can check its level with your thumb. Dip your finger into the water on the rice and see if it covers the phalanx halfway, then you did everything right.

Then lightly salt the rice. But if you're making it for a salad or as a side dish, don't forget the sauce, which also contains salt. The main thing is not to overdo it with salt. Now you need to cover the pan with a lid. This is very important, because a tightly closed lid helps to make the rice grains fragrant, and not to stick together.

Turn on the stove, set the fire to the highest possible and put the pan on it for 5 minutes. Now reduce the heat and simmer for about 15 more minutes. Then remove the pan from the stove, let the rice stay in it for another 5 minutes and then remove the lid. Add oil and cover again for 2-3 minutes. That's all!

If you have an electric stove, then it is better to cook rice on two burners. Set one to the highest power and the other to the lowest power. On the first cook for 5 minutes, and then rearrange the pan on a burner with low heat and cook for 15 minutes.

Long grain rice comes in a variety of colors, brown and white. The first contains more useful vitamins and minerals, but quickly deteriorates. It is prepared in the same way as ordinary rice, but after boiling it is cooked not for 15, but for 20 minutes. This type of rice does not require oil, because it is contained in the rice itself.

There are two varieties of white rice: jasmine and basmati. The first is very often used in the preparation of casseroles and puddings. The second is a very self-sufficient variety with a refined aroma, so it can be consumed as a separate dish.

Do you now understand how to cook rice for a side dish? Did step by step photo help? What kind of rice do you use ruby ​​or jasmine, what proportions do you follow? Leave your opinion or feedback for everyone on the forum.

Rice is a cereal crop popular all over the world, and this is not surprising, because it goes well with any meat, fish, vegetables. Rice is suitable for making all kinds of soups, puddings, casseroles, desserts, cereals. However, in order for the listed dishes to turn out delicious, you must be able to properly prepare this versatile cereal. For experienced housewives, cooking rice will not seem like a difficult task, but for novice cooks, it can be a real challenge. How to cook friable rice so that it turns out appetizing while retaining its beneficial properties?

What kind of rice to choose

To cook fluffy, delicious rice, it is important not only to follow the rules for its preparation, but also to choose the type of cereal that is suitable for a particular dish. Depending on a particular recipe, different varieties of rice are used, which differ in useful properties, shape, color, processing method, and cooking time. A universal type of cereal for a crumbly dish is steamed rice. This species does not stick together during cooking and does not require long-term heat treatment, due to which it retains a maximum of useful components. There are such varieties:

• Long grain rice, also known as basmati, is ideal for making crumbly porridge. Thin oblong grains do not stick together during cooking. The long-grain variety is often used to prepare a side dish for meat or fish.
• Round rice is not a good option for a crumbly dish, as it absorbs liquid very quickly and sticks together. It is better to use round grains for making rolls, casseroles, puddings.
• Medium-grain rice, like round-grain rice, is not suitable for making crumbly porridge. The reason for this is the high content of starch and, in addition, this variety absorbs water too much, resulting in a viscous. Medium-grained grits are often used for risotto or soups.

Step-by-step recipes for making friable rice with photos

The main rule that any housewife who wants to learn how to cook friable rice should know is that the cereal must be washed several times before cooking until the water passing through it becomes clear. So you rid the rice of excess starch, husks and dust. After that, it is worth soaking the grains in cold water for at least half an hour. This is necessary so that the rice is saturated with water, then the cereal will be easier to cook crumbly.

Recipe for friable rice in a slow cooker

Grains cooked in a slow cooker are soft and crumbly. In addition, cereals with this method of heat treatment retain a maximum of useful substances. By adding different spices to the dish, you can get different tastes and give the grits an appetizing color. For example, by seasoning a dish with curry or turmeric, it is easy to get a beautiful golden hue.

Ingredients:

• 3 multi-glasses of water.
• 2 multi-cups of rice.
• Salt, spices.
• 1 tbsp vegetable oil.

How to cook friable rice using a slow cooker:

1. Rinse the cereal several times, put it in the multicooker container and pour hot water so that the liquid covers the grains by 1.5 fingers.
2. Add salt, spices, vegetable oil. Stir containing bowls.
3. Close the multicooker with a lid and turn on the "Buckwheat", "Pilaf" or "Regular cooking" mode. If you decide to use the “Pilaf” option, then a few minutes before the dish is ready, switch the program to “Heating” so that the bottom layer of cereal does not burn.

How to cook friable steamed rice in the oven

With all the variety of rice recipes, one of the most successful is considered cooked in the oven. This dish has a unique taste. Despite the fact that you have to spend a lot of time, as a result you will get an original and healthy dinner. Using the oven allows you to combine cereals with any meat, vegetables, fish, as well as various seasonings and spices. Below is a recipe for rice with chicken and vegetables.

You will need:

• 1 kg of any parts of the chicken (fillet, drumsticks, wings).
• 700 g of rice.
• 2 bulbs.
• Bank of canned peas.
• 1 carrot.
• Spices, bouillon cube.

How to cook rice in the oven:

1. Peel and chop the onion into thin rings. Fry it until golden brown. Cut the carrots into slices and add to the pan with the onions.
2. At the same time as frying vegetables, take care of rice. Rinse it by changing the water several times.
3. Strain the peas so that there is no moisture left in the jar at all.
4. Wash the chicken, cut the meat into small pieces.
5. Arrange all ingredients one at a time on a foil-lined baking sheet (or mold). First onions and carrots, then peas, pure raw rice. Smooth the surface and sprinkle with crumbled bouillon cube.
6. Pour a liter of boiling water over the dish, put the meat seasoned with spices on top.
7. Cover the baking sheet tightly with a piece of foil and place in the oven for 90-120 minutes. If, after turning off the oven, you leave the rice in it for another half hour, it will become even more fragrant and tasty, nourishing the rest of the broth.

Cooking long grain fluffy rice in a saucepan

Ingredients:

• A glass of rice.
• One and a half glasses of water.
• Salt.

How to cook rice for a side dish on the water:

1. Rinse the grains thoroughly in a colander under running water until you see a clear liquid pass through them.
2. Wait for the rice to dry, pour it into a saucepan, fill it with water, salt and put on fire.
3. When the liquid boils, reduce the heat to a minimum, cover the container with a lid and cook for about 15 minutes. And do not constantly stir the rice, just leave it for a while.
4. When the dish is ready, give it time to brew and absorb the remaining moisture. To do this, cover the pan with a towel.
5. Fluff the rice a little with a fork before serving. If you did everything right, you get a delicious airy side dish that should be served with absolutely any main course.

How to cook fluffy rice in the microwave

Ingredients:

• A glass of rice.
• Two glasses of water.
• Salt, spices as desired.

How to cook crumbly rice porridge using a microwave:

1. Pour the clean cereal into a dish suitable for the microwave and fill it with water.
2. We wrap the container with cling film and send it to the microwave oven for 4-5 minutes, turning on the maximum power. Switch the power to medium and cook the grains for another 15 minutes.
3. We leave the finished rice under the film for another five minutes after turning off the oven. You can serve the dish as a side dish for fish or meat, or use the product as an ingredient in salads.

Video recipe for making friable rice for a side dish

Loose rice is cooked by gourmets all over the world. For example, residents of eastern countries eat it daily. There is a theory that this makes them healthy and ensures longevity. Cooking friable porridge is not as difficult as it may seem to inexperienced cooks, but you should know the basic rules for its preparation. Incorrectly cooked cereals will have an unappetizing appearance, not to mention the loss of taste and valuable substances. With the help of the video, you will learn how to cook rice so that it turns out crumbly, tasty and healthy.