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How to cook rice for a side dish. Unusual side dishes of rice

Rice can be cooked different ways: just cook with spices, add various vegetables and fresh herbs to it, or fry in oil in a pan. Today we will tell you how tasty and appetizing to cook rice for a side dish.

How to cook rice for a side dish?

Ingredients:

rice - 520 g;
refined oil - 175 g;
filtered water - 1 l;
spices.

Cooking

We wash the rice well, pour it into a saucepan, add various spices and pour in vegetable oil. Fill with cold water, cover with a lid and bring to a boil. After that, tightly close the lid, turn off the stove and wrap the pan in a warm blanket. After an hour, the rice is ready for garnish.

How to cook delicious rice for a side dish?

Ingredients:

rice - 1 tbsp.;
onion - 1 pc.;
garlic - 1 clove;
ground paprika and - to taste;
water - 2 tbsp.

Cooking

Peel the onion, chop into cubes and sauté in butter until browned. Then pour the washed rice, pour in cold water and boil until tender. At the end of cooking, season the dish with garlic, basil and ground paprika. Cover the pan with a lid, remove from the stove and wrap with a towel.

Rice for garnish in a slow cooker with vegetables

Ingredients:

rice - 1 tbsp.;
purified water - 475 g;
onion - 1 pc.;
carrots - 1 pc.;
- 1 package;
refined oil - 45-50 g;
garlic - 2 cloves;
spices.

Cooking

Peel onions and carrots, finely chop and sauté together with frozen vegetables in a slow cooker on the “Baking” mode. After 10 minutes, open the lid of the device, pour in the washed rice and fill it with hot water. We set the program "Pilaf" and cook the dish until the beep. And to make rice tastier, instead of water, you can pour meat broth.

Fluffy rice for garnish

Ingredients:

egg - 2 pcs.;
filtered water - 1.5 tbsp.;
rice - 1 tbsp.;
green onion feathers - 1 bunch;
oil "Peasant" - 50-70 g;
natural soy sauce - 10 ml.

Cooking

We wash the rice several times, throw it into a saucepan and fill it with water. Then put the dishes on the fire and bring to a boil. After that, close the lid, reduce the flame, and boil for about 15 minutes. Without wasting time, clean the onion, chop it finely and sauté in butter. Next, we drive in the eggs, put the cooked rice and pour over the soy sauce. Mix everything thoroughly and serve as a side dish for meat and vegetable dishes.

Rice for garnish in Bulgarian style

Ingredients:

rice - 1 tbsp.;
filtered water - 2 tbsp.;
onion - 1 pc.;
carrots - 1 pc.;
spices;
refined oil - 75 g.

Cooking

We clean the onion and finely chop it, and chop the carrots on a grater and brown the vegetables in vegetable oil. Then add the washed rice and keep on fire for a few minutes. After that, we transfer the contents to a baking dish, fill it with warm salted water, cover it tightly with a sheet of foil on top and send it to a preheated oven for 40 minutes.

Rice with vegetables for garnish

Ingredients:

Cooking

To prepare rice for a side dish, we clean the vegetables, rinse and finely chop. Then put them in a frying pan with butter and sauté until light golden brown. Garlic is processed from the husk, squeezed through a press and added to the vegetables. After 5 minutes, pour in the washed rice, pour in cold water and bring to a boil. Add salt to taste, reduce the heat to a minimum and cook under the lid for 45 minutes, adding water if necessary. After that, let the dish brew and serve it as a side dish for meat.

In Russia, rice is not yet as popular as in Asia and Europe, where it is one of the favorite products, which is used to prepare not only side dishes, but also other dishes. However, this product is becoming more and more popular among our compatriots, as it is easy to prepare and quite useful, especially when it comes to brown and wild rice. However, not all housewives know how to cook delicious rice for a side dish. 5 recipes from around the world and tips experienced chefs help with this.

Culinary Secrets

In countries where rice is used as one of the main ingredients of most dishes, the secrets are well known to make it really tasty as a side dish. However, many of our compatriots can benefit from the advice of experienced chefs.

For different dishes fit different varieties rice. So, only those varieties are suitable for Italian risotto rice groats which contain a lot of starch. But if you boil rice according to traditional Russian recipes, you better choose varieties with a low starch content, otherwise the rice will turn into a mess during cooking.
So that rice does not stick together during cooking, it is better to pour water with a margin, at least two parts of water per one part of the cereal. An odorless vegetable oil will provide you with additional help: by pouring just a spoonful of this product into the pan, you will feel how much the rice turned out to be tastier and more beautiful.
Rice for risotto and similar dishes is not washed, so as not to remove starch from its surface.
Many recipes for cooking rice include frying it, thanks to which it retains its shape better when cooked.
A bouquet of used spices and spices can dramatically change the taste of a rice side dish.

We offer you several recipes that are not too similar to each other, allowing you to deliciously cook rice for a side dish, spending a minimum of effort on it.

Boiled rice for garnish

What do you need:

rice groats - 1 tbsp.;
water - 2 tbsp.;
vegetable oil - 40 ml;
salt, seasoning of aromatic herbs and dried vegetables- taste.

How to cook:

Rinse the rice, put it in a thick-walled pan. Salt, fill with water.
Place on stove and bring to a boil over medium heat. Turn off the fire.
After boiling under the lid for 10 minutes, add salt and seasoning, stir.
Continue cooking until the water has almost completely evaporated.
Pour in the oil, stir, turn off the stove. Wrap the pan and leave for a quarter of an hour.

Rs will turn out tender and crumbly. If butter is added to it instead of vegetable oil, it will acquire creamy taste. When cooking rice according to this recipe in a slow cooker, at the last stage it is left in the heating mode, the rest of the time it is cooked using a special program designed for cooking rice. According to this recipe, rice for a side dish is cooked all over the world.

Risotto - rice for a side dish in Italian

What do you need:

rice - 1 tbsp.;
broth or warm water - 0.5 l;
olive oil - 40 ml;
butter - 25 g;
white dry wine- 50 ml;
parmesan or similar cheese - 25 g;
onion - 100 g;
salt, pepper - to taste (if broth is used, they can be omitted).

How to cook:

Heat up the oil and fry the finely chopped onion in it.
Add rice, fry, stirring. About 5 minutes.
Pour in wine, add spices to taste. Cook, stirring, until the wine has almost completely evaporated (partially absorbed into the rice).
Pour in half a cup of broth. While stirring, wait until it is absorbed into the rice. Pour in the same amount of broth. So, each time waiting for the complete absorption of the broth, use it all up.
Finely grate the cheese, cut the butter into thin slices
Add them to the rice, stir it and immediately remove from heat.

After that, risotto can be immediately served at the table as a main course or side dish. In the first case, it is better to cook it with vegetables, adding them at the same stage as the wine. It will be delicious either way.

Japanese rice

What do you need:

rice - 1 tbsp.;
chicken egg - 2 pcs.;
green onions - 100 g;
water - 1.5 tbsp.;
butter - 60 g;
soy sauce- 40 ml.

How to cook:

Rinse the rice well and cover with water. Bring to a boil and simmer, covered, for 15 minutes. Remove from stove.
While the rice is cooking, finely chop the onion and fry it in butter. Add the eggs to the onion and beat them with a whisk. As a result, they should fry in small lumps.
Add rice to the saucepan with onions and eggs, pour in soy sauce. Simmer for a couple of minutes, after mixing.

Such rice can be served as a side dish or as an independent dish. It goes well with fish and seafood. It will especially appeal to those who are not indifferent to Asian cuisine, although its taste cannot be called very specific.

Turkish rice

What do you need:

rice - 1 tbsp.:
water - 1.5 tbsp.;
butter - 20 g;
frozen vegetable mixture - 0.4 kg;
salt, pepper - to taste.

How to cook:

Fry the rice in oil for a minute. Then fill with water and cook, uncovered, for 15 minutes over low heat.
Salt, season. Pour in without defrosting vegetable mix. Boil until the liquid is completely dissolved.

To make the dish even tastier, spices should be bright and fragrant. You can add a little turmeric - it will give the rice a pleasant yellow tint. Rice cooked for garnish this recipe, will be especially useful, as it has a lot of vegetables.

Hawaiian rice

What do you need:

rice - 1 tbsp.;
canned corn - 100 g;
canned green pea- 100 g;
sweet pepper - 100 g;
curry seasoning - 5 g;
salt - to taste;
cream - 0.2 l;
water - 100 ml.

How to cook:

Wash the pepper, remove the stalks and seeds. Cut the pulp into small cubes, mix with corn and green peas.
Mix the curry seasoning with warm water and cream. Salt lightly.
Mix the vegetable mixture with rice, put in a glass or ceramic form.
Fill with cream. Put in the oven.
Turn on the oven and wait until the temperature inside it reaches 180 degrees. Cook rice with vegetables for 25-30 minutes. The liquid should have almost completely evaporated by this time.

This side dish is best served with poultry dishes, such as chicken breast.

You can cook delicious rice for a side dish at the most different recipes. Many countries of the world have their own unique technology for preparing this dish. If you collect recipes from all over the world, your rice side dish will be different every time and you will never get bored.

It may seem that preparing a side dish is the simplest task, but sometimes it can puzzle even experienced chefs. How to cook rice in order to get crumbly grains, and not a sticky, mushy mass? But nothing is impossible. Properly cooking friable rice will help knowing some culinary subtleties: use a certain amount of water, moderate temperature, pan with a tight-fitting lid. You also need to remember that you need to let the side dish stand for a while after cooking. By the way, by no means skip the last step. When you remove the rice from the heat, the moisture inside the pot will begin to redistribute, making the rice more homogeneous. To make the side dish crumbly, the Basmati variety is best suited. It has thin, elongated grains and excellent taste, although the price is much higher than other varieties. Let's get started! How to cook rice, if you have made a choice?

How much liquid is needed?

It is best to measure rice by volume, not by weight: it is optimal to take 65 ml per serving. The liquid should be twice as much as rice grains. It is best to rinse the cereal in the sink, in cold running water, until the water is completely clear. There are two reasons why it is necessary to wash rice. Firstly, some factories use talc in the production process, and secondly, in this way you will remove starch from the grains, which is the main culprit that sometimes instead of delicious porridge resulting in an unsightly sticky mass.

How to cook rice for a side dish: soaking

For most everyday meals, you don't have to soak the rice to get it. good result. If you are using a fairly old grain, leave it in the water for about 30 minutes: this will make it less prone to breakage. Basmati rice is traditionally soaked to maximize its length.

How to cook rice correctly: temperature and time

Place the cereal in a saucepan of a suitable volume, fill with water. Try not to add salt - this will make the grains brittle. Bring the rice to a boil over high heat without opening the tight-fitting lid. Then set the temperature to low: the grains will swell as they absorb water. If the fire is too strong, the rice at the bottom may burn, while the top will remain undercooked. Set a timer for 20 minutes. At the end of the set time, remove the pot from the heat and let the rice "rise" for an additional 5 minutes. To prevent steam from escaping, do not look under the lid.

How to cook rice for a side dish - culinary tricks

Stir the rice with a fork, but only when it is done. Do not open the pan during the entire cooking process! Rice can be served immediately or left covered while you prepare the rest of the dishes. If you need to cool rice for salad, spread it on a baking sheet where it will cool quickly. In addition, do not store boiled rice at room temperature over two hours.

Recently, I tried a recipe for making crumbly rice for a side dish. I admit, before that I cooked the old fashioned way, measured out one part of rice and 2.5 parts of water. The rice turned out the way we all used to see it, ordinary, slightly sticky. And, in principle, I am satisfied with such a slightly sticky rice, but curiosity took its toll and I ventured to cook friable rice according to a completely new recipe for me.

And, I can tell you that the friable rice really turned out to be “friable”, it could not be put on a plate, but poured. At the same time, the rice was completely cooked, not raw. I used an absolutely ordinary, budget, long-grain rice variety. The thing is that in this recipe for making friable rice, it is cooked in much more water than we used to add. In addition, before cooking, rice is washed several times until clear water, and rice should also be placed in boiling water, and not in cold. All these manipulations together give such a result, in which the rice for the side dish turns out to be spectacular, tasty and crumbly.

And so that the recipe for making friable rice on the stove is understandable, I will describe it in detail for you a little lower, at the same time and show how I cooked my friable rice for a side dish.

Cooking time: 30 minutes

Servings - 4

Ingredients:

1 cup rice (250 ml cup)
1.5 liters of water
1 tsp salt (no slide)

Loose rice for a side dish, a step by step recipe with a photo

So, we take one glass of rice (I have the usual long-grain, not steamed) and wash it in several waters. That is, we fill the bowl with water, put rice in the water and “mix” it in the water with our hands. This makes the water cloudy. We drain the water and instead we collect new water, we continue to wash the rice. And so on until the water remains clear. On average, 3-4 repetitions of this manipulation are required.

We fill the pan with 1.5 liters of water, add a teaspoon of salt without a slide to the water and put the pan on the fire. We wait for the water to boil and only then add the rice to the water.

This is how the rice looked at the very beginning of cooking. We wait for the water to boil again and count 15 minutes from this moment. During this time, the rice will be fully cooked.

15 minutes passed and here is my rice. He is ready, but not stuck together. And there is still a lot of water in the pot. Now we need to get rid of this water. To do this, put the rice on a fine sieve and let the rice get rid of the water for a minute.

We transfer our rice back to the pan. crumbly rice ready for garnish. He's still hot. And he didn't slip.

Rice is one of the main cereals used to make a side dish. Prepare it for both meat and fish dishes and, of course, the bird. And vegetarians are happy to eat it as a separate dish. I have already told you how to cook, or rice with vegetables. Today I want to offer you one more tasty dish out of him.

I was cooking chicken cutlets today, and I decided to cook this cereal for a side dish. And I wanted to cook it somehow unusual and tasty. I began to think how to do it. As always in such cases, the first thing I did was look in the refrigerator. See what's out there and what you can do with it. I had carrots, zucchini and apricots. Moreover, they ate all the ripe apricots, but the hard and green ones remained. And for cooking delicious and original dish- that's just what you need. Sour apples could also be used, but I have not cooked it with apricots yet. So it's worth a try.

And so, in my head there was immediately a recipe for preparing this option. I have to say, it turned out delicious, and I can even say - very tasty! And the most interesting thing is that no one even guessed what the dish was prepared from. But no one refused the supplement. I suggest you try it, you won't regret it!

How to cook rice for a side dish with vegetables and apricots

We will need:

rice - 1 cup
carrots - 1 pc. small
onion - 1 pc.
zucchini - 0.5 pcs.
apricots - 3 pcs.
garlic - 5 cloves
greens - parsley, dill, tarragon
spices - zira, rosemary, coriander, thyme, basil, turmeric
vegetable oil - 4-5 tbsp. spoons
salt, pepper - to taste

Cooking:

1. Onion, cut into small cubes and fry in hot vegetable oil until golden brown. I use a thick-walled heat-resistant pan for cooking. You can fry it in it, and then immediately cook it. If you don’t have such a pan, then do all the frying in a pan, and then transfer it to a pan, in which the whole dish will subsequently be cooked.

When the onion is fried, add 1/4 cup of hot boiled water and let it sweat until it becomes transparent.

2. During this time, peel the carrots and zucchini. Cut them into small cubes of the same size, about 0.5 cm.

3. When all the water in the onion has evaporated, add the carrots and fry for 5 minutes.

4. Then add the zucchini, fry it for 2-3 minutes.

5. During this time, remove the seeds from the apricots, and cut them into the same small cubes. Add to roast. Fry for 1 minute and add half a glass of hot boiled water. Let sweat 5 minutes. While frying all the ingredients, periodically mix the contents.

6. Add spices, approximately in the amount of one teaspoon - these are all spices. And a little more than half a spoonful of turmeric. It will give a nice yellowish color. You can use any spices you have. I always keep zira at home, and add it to almost all dishes. This versatile spice makes absolutely any dish tasty and fragrant. And there’s no need to talk about rice, for him it’s just an indispensable supplement.

7. Also salt and pepper. Salt will need 1/3 of a tablespoon, and black ground pepper It is enough to put a little less than half a teaspoon. If there is not enough salt, then more salt can be added later. I'll tell you when it's best to do it so that it doesn't turn out too salty.

8. Peel the garlic cloves and place them whole on top. We will not mix until ready.

9. While we are frying all the ingredients, the rice, which I previously thoroughly washed and filled with water, can also be prepared to be added to the frying. We drain all the water from it, and pour it in an even layer on top of the fried vegetables and apricots.

I use the steamed variety. From this variety, it turns out crumbly and tasty.

10. We make a "bouquet" of available herbs. I took what grew in my garden - parsley, dill and tarragon. “Bouquet” I rewound with a ribbon from the foil. At the end of cooking, this will make it easy to remove it from. Herbs will give all their taste and aroma to the broth and we will no longer need them.

11. Top up hot water. It is not necessary to pour from above, so as not to disturb the layers. The roast should be on the bottom and the rice on top. You can pour water through the holes in the slotted spoon, or simply through a spoon, carefully and not quickly. Pour water 2 cm above the level of the thick base.

12. Let the water boil and after three minutes we try the resulting broth. Now is the time to add salt if you feel that there is not enough salt. The fire should be slightly above average, almost maximum. Cook the rice for 15 minutes, until no water remains on its surface.

13. Make a hillock, and make holes in it so that excess water comes out through them, steaming it. Reduce the fire to the lowest. We don't mix anything. Don't worry, nothing will burn.

14. After about 7-10 minutes, it will be completely ready. But he still needs to stand a little with the lid closed. 10-15 minutes will be enough. If there is water left in the pan, then the rice will “take” it away and will not look like porridge. It will turn out crumbly, as we wanted.

15. After the allotted time, remove the “bouquet” of herbs and gently mix all the layers. Use a silicone spoon or spatula for this.

How beautiful to serve rice to the table

you can of course just put the rice on a plate and decorate it with chopped dill, parsley and basil
can be presented more aesthetically. To do this, you need to take a bowl or salad bowl of small volume, grease it from the inside vegetable oil. It is enough to tightly put rice in it flush with the edges. Then top with the plate you will be serving on. ready meal, and flip. Carefully remove the form, and the garnish will remain in a beautiful hillock.

and you can lay it out on a sharp tomato sauce, carefully lay out the meat, chicken or fish, garnish with herbs and put a spoonful of any salad. Everything - a beautiful and aesthetic dish is ready to serve!

What can be said about the taste:

Everything we added played a small but very significant role. Herbs and spices gave the necessary taste and aroma, apricots - a slight sourness, onions and zucchini - juiciness (the finished dish turned out to be not dry), garlic - piquancy. And all together gave a wonderful rich taste our dish, which can be safely eaten not only as a side dish, but also as an independent dish.

Prepare, try. And I think that you will also like this recipe, as we did.

Enjoy your meal!

How to cook rice for a side dish. Unusual side dishes of rice