What kind of rice should be cooked. How to cook rice for rolls and as a side dish? We cook rice at home so that it is crumbly

In appreciable quantities.

The main thing is the right amount of water for cooking rice

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Just read the instructions on the package.
The manufacturer always suggests the optimal amount of water for cooking, based on the processing of rice.

Second is the right time

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice, 40–60 minutes.

How to cook fluffy rice. Method 1:

Before how to cook rice put it in a sieve and thoroughly (several times) rinse it in cold water, changing the water and shaking.
- Pour into a saucepan two volumes cold water, salt, add seasonings and pour one volume rice.
- Cook rice on low heat for 15-20 minutes. in a non-enameled saucepan with a closed lid.
- As soon as the water evaporates completely, the rice is cooked.
- After such cooking, the rice is transferred to a colander, then stored in a bowl or pan.

According to the length and shape of the grains, rice is divided into:

- Round grain rice- has almost round opaque grains. The length to width ratio is less than two to one. Contains a lot of starch. When cooked, it acquires a creamy texture. Grains stick together and absorb a large number of water. Due to its high “stickiness”, this particular rice variety is used for making sushi.

- medium grain rice. The length to width ratio is less than three to one. The grain size is 4 to 6 mm. After cooking, it remains whole and crumbly, and therefore is ideal for making paella, risotto, pilaf and soups. Cook rice in a water bath or in a saucepan.
- Long grain rice. It is at least three times longer than it is wide. When cooked, it does not stick together and absorbs a moderate amount of liquid. The most popular varieties are Basmati and Jasmine. Both white and brown long-grain rice are popular all over the world. Thai red long grain rice is highly valued for its decorative appearance.

According to the grain color, rice is distinguished:

- White rice- passed all the stages of polishing and lost a significant part of its useful properties.

Rice with yellowish or amber shade - soaked in water and steamed (steamed) white or brown rice. During steam processing, rice grains retain b about more vitamins and minerals, and the grains themselves become more crumbly.

- red rice. His homeland - Thailand - is the largest exporter of red rice. This is a long grain rice that takes about 25 minutes to cook. Valued for its decorative appearance.

- brown rice. In the process of processing, it retains a nutritious bran casing containing the most useful vitamins and amino acids. This shell gives rice light nutty flavor.

- Wild rice. Black rice (Tibetan). This rice contains almost twice as much protein as regular and long grains. Its shell contains a large amount of vitamins, minerals and fiber. Has a peculiar taste.

How to cook fluffy rice. Method 2:

- Rinse the rice well, pour boiling water from the kettle in a ratio of 1:2.5 (1 cup of rice, 2.5 cups of water)
- Bring to a boil, add salt to taste, let simmer for 2 minutes and turn off the heat under the rice pot.
- Let the rice "walk" on the stove on its own - and in 10-15 minutes it will be ready. This method is very good for parboiled long grain rice. - The main thing : do not stir rice while cooking.
- It is better not to use an enamel pan.
- Rice, when cooked, increases in volume by 3 times.
- Usually, one cup of rice makes four servings.
- For sushi and use small and round rice. Cook sushi rice for 15-20 minutes. Transfer the rice to a damp wooden sushi bowl and pour over the vinegar mixture. Turn the rice over but do not stir.

How to cook rice in the microwave

- Rinse the rice well under cold water, transfer to a bowl that can be put in the microwave.
- Add two cups of boiling water to a glass of rice, a little salt, a little sunflower or olive oil (1 tablespoon), you can add more chicken bouillon(if the powder is 1 tablespoon, if the cube is diluted with the same boiling water), cover with a lid or a glass plate and put in the microwave for 13 minutes. Turn on the microwave at a power of 700-800 watts.
- Do not remove immediately, let stand for 5-10 minutes.

How to cook rice in a slow cooker

- Put the washed rice in a slow cooker. Add boiling water at the rate: for 3 multi-glasses of rice 5-6 multi-glasses of water.
- Salt the rice, add oil (1 tablespoon), switch to the "buckwheat" mode, and cook until ready.

How to cook friable rice in a double boiler

- Rinse the rice well, drain the water and put in a double boiler.
- Pour rice with water in a ratio of 1: 1, add and.
- Cook rice in a double boiler for 35 minutes.

How to cook rice in a pan

- Before how to cook rice put it in a sieve and rinse thoroughly.
- Put the pan on the fire, add water, salt and pour rice in a ratio of 1:2. Add a tablespoon of vegetable oil to half a cup of rice.
- Cook rice in a pan for 15 minutes after boiling water under a lid over a small wide fire.

3 minutes before the end of cooking, add to taste.

How to cook rice with green peas and ginger

Rice ( ) - 1 glass; green pea(chilled) - 2 cups; turmeric - 1 tsp; garlic - 3-4 cloves; fresh ginger- rhizome 1.5 cm long; cardamom - 1 box; salt - to taste; vegetable oil- 3-4 tablespoons

Rinse the rice, put it on a sieve and let the water drain. Peel the garlic cloves and cut into slices. Remove the skin from the rhizome, grate. Crush the box and remove the seeds from it. Heat vegetable oil in a deep frying pan, throw cardamom, ginger and garlic into it. Saute, stirring, until the garlic turns yellow-brown. After that, use a slotted spoon to catch the spices from the oil and throw them away.

Pour the rice into the oil and fry until it becomes crumbly. After that, fill the rice with water (the water level should be about 1 cm above the level of the rice). Add the ground (do not interfere!), let the water boil, then reduce the heat and cook until the rice is cooked. Salt to taste. This will take quite a bit of time. Separately, boil green peas in salted water, add them to boiled rice and mix. Rice with peas is ready.

How to cook rice with vegetables

Round white rice - 1 cup; saffron - 1 small whisper; broth (or water) - 1.5 -2 cups; salt - to taste; cauliflower - about 400g; Bell pepper(red) - 1 piece; olive oil - 2 tbsp. l.


Pour in water (about 1/4 cup). Rinse the rice, put it on a sieve and let the water drain completely. In a frying pan, heat a tablespoon of olive oil, throw in all the rice and, stirring, ignite it in oil for several minutes until the rice becomes “glassy”. Add broth and saffron infusion, shake the pan. The liquid should slightly exceed the level of the rice.
Salt, cover and cook until the rice is ready (do not interfere) Disassemble the cauliflower into very small inflorescences. Cut the pepper in half, remove the seeds and cut into small cubes. In another frying pan (or saucepan), add oil, cauliflower and pepper. Put on fire and simmer until the cabbage is cooked. Combine vegetables in rice, mix, shake the pan. Rice with saffron and vegetables is ready.

How to cook rice cakes

Rice - 1 cup, vegetable oil - 4 tablespoons, crushed white crackers - 1/2 cup, for sauce: dry mushrooms - 3-4 pieces, onion - 1 onion, flour - 1 tbsp, vegetable oil - 2 tbsp, raisins (raisins) - 1 cup, sweet almonds - 1/2 cup, juice lemon, sugar - to taste.

Boil the rice in salted water until soft, discard, let the water drain well, put in a saucepan, crush a little so as not to crumble, pour 1 tablespoon of oil and let cool. From this mass, cut cutlets, roll in breadcrumbs and quickly fry on both sides. For the soaked sauce, boil the broth. Finely chopped onion fry in oil, add flour and fry together.

Pour, stirring gradually, into a glass mushroom broth and boil. Scald raisins and almonds several times with boiling water. Let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce boil. Pour the meatballs with this sauce.

How to cook rice the American way

Rice (long-grain) - 0.8 cups, sunflower oil - 2 tablespoons, onion (chopped) - 1 pc., garlic (chopped) - 2 cloves, hot chili(red or green, fresh) 4-6 pcs., tomatoes (peeled and chopped, without seeds) - 350 g, chicken broth - 4 cups, salt, pepper - to taste, peas (boiled or defrosted) - 60 g, coriander - fresh branches.

Place the rice in a bowl, cover with boiling water and leave for 30 minutes. Drain the water, leave the rice in a colander for about 1 hour. Heat oil in a heavy bottomed pan. Pour, stirring, rice so that all the grains are covered with oil. Add onion, garlic and chili. Saute for about 4 minutes, until the onion is translucent and the rice is golden.

Add tomatoes and broth, salt and pepper, cover and simmer for 20-30 minutes until all liquid is absorbed and rice is soft and crumbly. Five minutes before the readiness, add the peas. If you prefer more cooked rice, add a little more broth after 20 minutes and continue to simmer until all the liquid has been absorbed. Transfer to a warmed dish and garnish with coriander.

How to cook rice with lemon and jam

Rice - 240 g, milk - 200 g, water - 200 g, powdered sugar - 200 g, lemon - 1 pc., rum - 40 g, jam - to taste.

Rice is washed, changing the water several times, poured into boiling water and boiled for 5 minutes. Then it is strained, boiled in a mixture of milk and water, put into a deep bowl and cooled. By adding powdered sugar, lemon juice and zest, rum, the mass is kneaded and laid out in a suitable form, greased with peanut butter, and kept for several hours in the refrigerator. Serve a dish with fruit, draining the syrup.

How to cook rice the Chinese way

Long grain rice (white) - 1 cup, water - 1.5 cups

Pour the washed rice with cold water, salt and leave for 3 minutes. Then, cover the pan with a lid and put on a strong fire. Once the water boils, cook the rice for 3 minutes. Then, reduce the heat to medium and continue to cook for another 7 minutes with the lid closed, then reduce the heat to a minimum and continue to cook for another 2 minutes. Turn off the heat, wrap the pot with rice and do not open for 15 minutes.

How to cook Korean rice (serve with carrots)

Round-grain rice - 1 cup; water - 2 glasses

Pour the washed rice with two glasses of cold water and put on high heat. Bring to a boil, reduce heat and cook rice for ten minutes under a closed lid. Do not stir. Turn off the fire and do not open the lid for 15 minutes.

While the rice is cooking, we are cooking. Korean carrot. For this we need:

Carrots - 4-6 pieces; onion - 1 pc; garlic - 2 cloves; sugar - 1 tbsp. l.; soy sauce- 1 tbsp. l.; Vinegar essence - 1 tsp; allspice (black, ground) - 0.5 tsp; hot red pepper - 0.5 tsp; coriander (ground seeds) - 0.5 tsp; vegetable oil - 100 ml; salt to taste - 0.5 tsp

Three strips of washed carrots and knead very well with your hands. Add salt, sugar, coriander, pepper, soy sauce, vinegar and mix well again.

We cut the onion into half rings and fry in vegetable oil over high heat until a very persistent light brown color. We extract the onion from the oil - we don’t need it, and pour the carrots with this boiling oil, add crushed garlic, mix and - you can serve with rice. Enjoy your meal!

How to cook Japanese rice

Medium grain rice (round) - 1 cup, water - 1.5 cups, salt - 1 teaspoon

Pour the washed rice with cold water and leave for 15 minutes. Then, cover the pan with a lid and cook for 12 minutes. Turn off the heat, do not open the pot of rice for 15 minutes. Then salt the rice and stir.

How to cook Indian rice

Long grain rice (basmati) - 1 cup; butter- 1 teaspoon; salt - 0.5 teaspoon; ground black pepper - 0.25 tsp. spoons; turmeric - 1 teaspoon; saffron - 6 stigmas; water - 2 glasses

Heat up the pan, melt the butter in it and lay out the raw washed rice. Salt the rice and add spices. Fry the rice for 5 minutes over medium heat, stirring occasionally. Pour boiling water into the rice, close the lid and cook the rice over low heat for 15 minutes. Do not stir.

How to cook rice the Vietnamese way

Long grain rice - 1 cup, water - 2 cups, cilantro (coriander greens) - 4 sprigs

Put the washed rice on a preheated dry frying pan. Heat rice, stirring, 2 minutes. Then, pour rice into a saucepan, add chopped cilantro and pour 1 cup of water. Cook rice without stirring for 20 minutes after boiling under the lid.

Brown rice with walnuts and golden raisins

2 tablespoons of olive oil; 1/2 small yellow onion, finely chopped
1/2 cup brown rice; salt; 2 tablespoons golden raisins; 1/4 cup walnuts, finely chopped; 2 tablespoons finely chopped fresh parsley; freshly ground black pepper

Heat oil in a 2 liter saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 minutes. Add rice and stir to coat in oil. Add 1-1/4 cups of water and 1/2 tsp. salt.

Bring to a boil over high heat, cover, reduce heat to low, and simmer until all water is absorbed and rice is tender, about 35 minutes. Remove from heat and leave for 5 minutes before fluffing with a fork.

Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Let them plump for 10 minutes; then strain. Mix the raisins walnuts, and parsley into the cooked rice and season to taste with salt and pepper.

Boiled rice Jasmine "Triple Sesame" with sesame

This rice gets its triple sesame flavor from toasted sesame oil and black and white sesame seeds. This dish is a great side dish for any meal, especially with salmon or other seafood dishes.

1 cup jasmine rice; 1 tablespoon of sesame oil; 1 tsp unsalted butter; salt; 1 tablespoon black sesame; 1 tsp roasted white sesame seeds

Rinse the rice in a large sieve under cold running water and pat dry. In a 2 liter saucepan, combine 1-1/2 cups water with rice, sesame oil, butter and 3/4 tsp. salt.

Bring to a boil over medium heat. Stir once. Reduce the heat to low, cover and simmer until the rice is soft and the water has entered the rice, about 15 minutes.

Then, place a clean kitchen towel over the pot and cover, and let stand to absorb any remaining water vapor, covered for 5 minutes. Add the black and white sesame seeds, stir with a fork, and serve.

Wild rice with dried cranberries and hazelnuts

1 cup wild rice, washed 1 tablespoon unsalted butter;
1/4 cup thinly sliced ​​green onions (white part only) 2 tablespoons finely grated orange zest; juice of 1/2 orange; 1/2 cup dried cranberries, coarsely chopped 1/4 cup hazelnuts, coarsely chopped 1/4 tsp salt; freshly ground black pepper

Place the washed wild rice into a medium saucepan (2L) and pour about an inch of water over the top of the rice. Bring the water to a boil.

Immediately reduce the heat to low, cover and simmer until the rice is soft and most of the water has boiled away, 40 to 60 minutes (remember to try). Pour the rice into a colander or sieve to drain the water.

In the same saucepan, melt butter over medium heat. Add green onion and cook, stirring occasionally, until tender, about 2 minutes. Remove from heat and add cooked wild rice, along with orange peel and juice dried cranberries and hazelnuts, mix with a fork. Season with salt and pepper to taste.
Serve immediately.

Rice pilaf with saffron, red pepper and toasted almonds

The flavors in this pilaf are a bit like paella. This is a great side dish for salmon, shrimp or mussels.

2.5 cups low-salt chicken stock or water saffron (about 20 stigma fruits); 3 tablespoons of olive oil; 1 medium onion, cut into small cubes; 1 red bell pepper, remove the core, deseed and cut into small cubes (about 1 cup); 1 cup long-grain cooked white rice 1 tsp salt; a pinch of ground cayenne pepper; 1/4 cup coarsely chopped fresh parsley 1 large garlic clove, minced (1-1/2 teaspoon) 1/4 cup roasted almonds; 1 tablespoon chopped fresh oregano

On the stovetop or microwave oven heat the broth or water almost to a boil, turn off the heat and add all the saffron. Cover with a lid and leave for 15-20 minutes.

In a saucepan with a tight lid, heat oil over medium heat. Reduce heat to medium low and add diced onion and bell pepper. Cook, stirring, until soft but not brown, about 5 minutes.

Next, add the rice, salt, and cayenne pepper to the oil in the saucepan, and mix well to coat each grain with oil. Stir the rice for about 5 minutes. Stir regularly to prevent it from sticking to the bottom of the pan.

Reduce heat to low if there are any signs of burning. Add half the parsley and garlic.

MIXING TIP:

Gently stir the rice with a fork from the edge towards the center of the pot. Continue this process around the entire perimeter of the pan for only about 5-7 minutes. Until the rice becomes translucent.

Add the saffron broth to the pot of rice, stir once, and bring to a boil over medium heat. Reduce heat to low and simmer for 18 minutes. Then remove from heat, and let the pilaf remain closed for another 5 minutes.

After the pilaf has reached, remove the lid, add the almonds and mix the rice with a fork. Stir in remaining 2 tablespoons parsley and oregano. Salt as needed.

Basmati rice with pistachios

2/3 cup shelled pistachios; 2 tablespoons of rapeseed oil; 1 small yellow onion, finely chopped (about 1 cup) 1/2 tsp salt; 1/2 tablespoon coriander seeds, lightly crushed 12 whole green cardamom pods; 3 inch piece of cinnamon stick; 1 bay leaf; 1.5 cups basmati rice, rinsed 2.5 cups low-salt chicken stock

Roast the pistachios in the oven until golden, 7 to 10 minutes. Cool down. Roughly chop the nuts and set aside.

Heat oil in a medium saucepan over medium heat. Add onion and salt and cook for 2 minutes.

Then add the coriander, cardamom, cinnamon, and bay leaf to the pot and continue to cook, stirring, until the onion softens.

Add the rice and cook, stirring until the rice is well oiled and slightly translucent, about 3 minutes.

Add chicken broth to the rice pot. Add cinnamon, bay leaf, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and cook without stirring until liquid is absorbed and rice is tender, about 15 minutes.

Salt to taste. When the rice is ready, sprinkle chopped pistachios on top.

Quick chicken risotto with white wine

1 cup round grain rice, 2 fillets chicken breast, 2 onions, 2 large carrots, 1 glass of dry white wine, 1 glass of water, olive oil, salt, pepper, all-purpose seasoning with dried vegetables.

Cut the washed and peeled carrots into long strips. Onion - slices.

Saute vegetables in a large skillet olive oil until golden. Pour the washed rice there and fry it until transparent. Cut the chicken into large cubes.

Move vegetables and rice to the side in the pan and fry the chicken in the vacant place. Mix everything, pour in wine, water, salt, add seasonings.

Bring to a boil, reduce heat, cover with a lid and after 20 minutes - the dish is ready.

Techniques for making delicious fluffy rice and tips that have been tried and tested in many cuisines.

To make delicious rice, you need the right variety.

There are varieties of rice that produce a "crumbly" result without our efforts. The easiest way is to use steamed rice - this will never stick together, and you will not need cooking skills. However, it is no secret that not all dishes can be prepared with such rice.

One of the best varieties rice, which is excellent both on its own and as part of many dishes - basmati. It has long, thin, pointed grains, it costs more than other varieties and is generally considered royal. With it, you will also get "seed to seed."

In addition, depending on the purpose, you may need one or the other (for sushi and Uzbek pilaf you need different rice) and a certain method of its preparation - for example, . In this case crumbly rice you don't need anything.

Cook fluffy rice… in moderation… and in the right bowl

How much rice per serving? Always measure rice by volume, not by weight: use a measuring cup to measure 65-75 ml of rice for 1 person, or 140-150 for two, or approximately 275 ml for 4 people.

What is the ratio of water to rice? Count about twice as much water (or hot broth): for example, for the indicated amount of rice for 2 people, you will need 275 ml of liquid - you don’t need more if you want to get the perfect texture and consistency. The right measure is a pledge delicious rice.

What kind of bowl to cook rice in? The best tableware for cooking friable rice - a frying pan with a lid. In it, you first save the onion to give the dish an additional flavor (this is not necessary, you can skip the recommendation), then add the rice there, and then the liquid.

Cooking Delicious Fluffy Rice: The Butter Method

Step 1. Saute onion (optional) and rice (no frying, rather reheating and mixing with a little oil).

Useful advice! Quality rice does not need to be washed, as it is already thoroughly cleaned, and washing will remove some of the nutrients from it (and others are already destined to disappear under the influence of heat).

Stir the rice grains in the pan until they are completely covered in oil. This will help keep the rice from sticking together and make the rice fluffy.

Step 2. Adding boiling water (broth) to the rice.

The next step in making fluffy rice is to add boiling water to the pan (to save time, I always pour it from a boiling kettle). You may prefer broth - chicken, beef and fish are great for rice. It is up to you to decide whether to use bouillon cubes, but for my taste, they are a bit strong for the delicate flavor of rice. Also remember to add salt, about 1 teaspoon for every 150 ml of rice.

Any broth can be added, but it is best suited for these purposes, it will give the rice a fragrant and at the same time mild taste.

Important. When the hot liquid is added, stir it into the rice only once so as not to disturb the grain structure. If you interfere nervously and vigorously, know that this is a fatal mistake that will inevitably lead to the inevitable: instead of crumbly rice, you will get sticky starch.

Step 3. Close the lid, set the fire to a minimum, leave the rice alone.

At this stage, you need to cover the rice with a lid and put the fire on a minimum. If you want to cook rice tasty and crumbly, leave it alone, just step away from the stove. Housewives who love to look under the lid and think that rice should certainly be “controlled”, alas, they are mistaken. They will simply release steam from under the lid, and the cooking process will slow down. Meanwhile, rice (tasty) should be cooked as short as possible: for white varieties, 15-25 minutes are enough (depending on the type of rice, see the label), for brown 40. If you are forgetful, set a timer - rice does not tolerate even the slightest burning.

How to check the readiness of rice? The best way- just bite the grain. Another way is to tilt the pan and, if liquid collects on the edge, cook for a couple more minutes.

Step 4. Without fire, postscript.

When the rice is cooked, remove the lid, turn off the heat and cover the rice with a clean tea towel for 5-10 minutes. The fabric will absorb the steam and help keep the grain dry and separate. Lightly fluff the rice with a fork just before serving. If you didn't overcook the rice in step 1 in the pan (you shouldn't), it will turn out almost white. If you want to get a beautiful golden color, sauté longer. The color of rice also depends on the color of the oil (colorless vegetable, creamy).

Hello lovers of delicious and healthy food! Today I want to tell you how to boil rice so that it is tasty, healthy and beautiful. Just don't laugh and don't throw slippers! I quite seriously decided to cover this issue in detail. Moreover, I will regularly publish similar materials to help young and not experienced housewives. So let's get started.

How to boil rice in a pot

I don’t know about you, but in my youth I didn’t bother with this issue especially, as my mother taught and cooked from childhood. But in vain! In fact, boiling rice correctly is a whole science. But we will overcome everything with you, because we want to feed our family deliciously and beautifully. So, let's start with the basics.

Classic recipe

In order for the rice to turn out crumbly, the classic requires the use of a thick-walled pan without fail - only it will retain maximum heat and will not allow the product to burn.

1. For a side dish, it is better to choose long-grain varieties, such as basmati. They do not boil as softly as their round counterparts, as they have less starch in their composition.
2. The proportions are 1:2. For one part of rice you need to take two parts of water.
3. Before cooking, the grains must be thoroughly rinsed, almost to clean water. It is very simple: first, pour the rice in a saucepan, mix and drain the water. So we repeat 4-6 times, depending on the contamination of the original product. Then we shift the rice into a colander with small cells and rinse under running cold water, stirring the contents with a hand or a spoon. As soon as the water flows light, almost transparent - it's ready.
4. Fill the grain with hot water, preferably boiling water.
5. To salt or not to salt during the cooking period is up to you. I salt the water before adding the grits, so the taste of the finished side dish will be more vivid. But I add spices after cooking.
6. We cook the cereal on minimum heat, do not open the lid and do not interfere. Steam creates the right pressure inside the pot, which improves the quality of cooked rice, its taste and crispiness.
7. How long the process takes depends on the variety. But the average is 10-12 minutes.
8. After that, you can open the lid, put the butter on top, and it is better to pour the melted butter evenly and close the lid again for another 10-15 minutes.

According to this instruction, you get good rice for a side dish for any meat, fish dish(red cereal is also prepared), an excellent stuffing for stuffed duck and any other poultry. It can also be used for salad, only without oil and chilled. This is a classic of the genre, but the particulars are of greater interest.

Diet or simplified

I learned this option quite recently, my daughter-in-law taught me. Preparing is easy, now I'll tell you:

• If you have good grits, it is not necessary to wash it. You can safely pour cold water and put on the stove. How much water? It doesn't matter! The main thing is that it should completely cover our main product with a little “top”.
• It is not necessary to cook rice, we just let it boil, drain the excess water, rinse it, also fill it with cold water and put it on the stove again.
• We repeat the procedure three times. We salt the third water, the final one. We salt generously, because it will be washed again.
• Drain the cooked rice in a colander and rinse well with clean water.

Why did I call it dietary? This is how rice is prepared for a diet, we are starch, and with it all the extra calories are poured into the sink. But it's not just for those who are losing weight. it a good option for salad, and with butter or other dressing - a great side dish.

Rice for sushi, or the inspiration of the land of the rising sun

That is calling card Japan in cooking? Naturally sushi. At least that's what we're used to thinking. The main ingredient of such national dish there is rice.

To make rolls, you need to know how to properly boil round rice, as only it is ideal for this dish. You can also use special rice for sushi, which we know under the brands Yaponka or Mistral. There are recipes for boiling cereals in cold or hot water- not the point. Everything is simple and fast enough.

I offer you an option tested on my own experience and verified time. By the way, this is absolutely Japanese - this is how they do it in most street restaurants, where sushi is most delicious.

1. We take round rice and wash it until clear water. It's like the classic version.
2. Then we observe the proportions: for a glass of rice, you need to take one and a half glasses of water, in my version cold.
3. We put a thick-walled pan on the fire. Throw in a small piece of noria algae, which are used for rolling rolls. Close the lid and bring to a boil over high heat.
4. As soon as the contents begin to boil, we remove the algae (I do this with tweezers - it is convenient and not hot). It is important not to miss the moment when the sheets are not falling apart yet. But even if it happened, it doesn't matter. Just rice will be streaked with greens.
5. This is the last opening of the lid. You need to cook on low heat for about 15 minutes. Just during this time, all the water will be absorbed into the grains, they will not boil soft, they will retain their shape, but at the same time they will not be too crumbly - what you need for a Japanese meal.
6. Turn off the fire and leave under a closed lid for another quarter of an hour. Only after that you can transfer the finished rice to another bowl - I use clay, and season with spices.

It is quite possible to buy a ready-made gas station in a store, but making it yourself is the beauty of what it is. You need rice vinegar, salt and sugar. For a pound of cooked rice, you need to take 2 large spoons of vinegar and a teaspoon of sugar and salt. Dilute all this over low heat, but in no case bring to a boil.

Attention! Both the cereal and the dressing should be warm enough, but not hot, when combined. You need to mix with wooden objects. Ideally, chopsticks. But we're not that Japanese, so a spatula will do.

And most importantly: pour evenly over the entire surface, so as not to mix much, but rather turn over. Otherwise, it will viscous porridge, which in rolls will stick to the teeth.

Rice according to Pokhlebkin

The cereal is simply and very quickly boiled according to the recipe of the famous culinary specialist William Vasilyevich Pokhlebkin. Watching a video is better than reading a thousand times:

Multicooker - savior

To use this miracle machine for cooking rice is, in my opinion, the greatest find of mankind. By the way, about the multicooker, special thanks to its inventor. I think working women will understand me and will be in solidarity.

Any rice in a wonderful pot turns out to be good (as well as dishes from it), but brown rice is especially good. How is it different from ordinary white cereal? Yes, only those that are not polished. This is essentially, but oh how different in cooking! With what? Now everything is in order.

1. We wash thoroughly - we have already learned this. Next, soak with plenty of cold water and leave overnight - if we cook in the morning, or in the morning - if rice is supposed to be for dinner.
2. For a slow cooker, the proportions are: for a glass of cereal, 2-2.5 glasses of water. Salt to taste, close the lid, set the “Rice” or “Porridge” program for half an hour and forget about the side dish until the beep.
3. Carefully open the lid, pour the rice with butter and close it again. We put on "Heating" for another quarter of an hour. Voila, dinner is ready.

By the way, the calorie content of the dish is 331 kcal per 100 gr. This is so that you understand the portion size, if anything.

Advice: So that the rice does not burn in the slow cooker (although this happens extremely rarely), I grease the bottom and walls of the bowl with butter before laying the product.

Highly tasty dish comes with vegetables. It is better to cook them separately and mix with ready-made cereal, only in a hot state.

Steamer to help

You can boil rice in a double boiler just as easily as in her "sister" in the kitchen. The video will tell you better than any step-by-step instructions.

How to cook black rice

An exotic, not so common and quite expensive variety of cereal is a black look. This is a wild rice that grows in the highlands of Tibet and is harvested by hand. Hence the high cost. But there are many more useful properties than the white counterpart.

How to cook it, how much and what to do so that it does not stick together? These and many other questions arose in my head when I first carried home a package of such exotics. But, I did it! Here's how I did it:

• put the cereal in enamel pan, filled with plenty of water and left overnight;
• in the morning she drained the liquid, put the rice in a colander and boiled water in the same pan. The proportions for black rice are 1: 3 (for one part of rice, 3 parts of water);
• I added quite a bit of salt to the boiling water, put the rice in, closed the lid, reduced the heat to a minimum and cooked for about 40 minutes.

You don’t need to interfere with it, but just monitor the condition. Readiness will tell the size of the grains. They increase at least four times.

Some particulars

In addition to the above types of rice in the store, you can find rice in bags for cooking and steamed. How to be with them? Very simple.

Cereal in bags is prepared perfectly in any conditions. It is especially convenient for students - after all, there is no need to rinse, soak for several hours, keep track of time, and keep covered after cooking.

Tritely pour water into a saucepan, salt to taste, bring to a boil, throw in the bag and cook for about 25 minutes. We take it out in a colander (what am I talking about, in which dorm do the boys have a colander?) Or just hang it by the corner so that the liquid is glassed. Then on a plate, open the bag, add oil and voila! Dinner is served.

There is no difference how to boil steamed rice, or plain. Rather, there is a small one - water must be added at the rate of 1.25 parts of water per part of rice. By the way, I sometimes use this rice to make kutya. I let it cool down a little, but not completely, after cooking. Then I fill it with a decoction of dried fruits seasoned with honey and let it brew. And then all the other ingredients.

Rice in dishes

Now the question is what is called "erudition and ingenuity" - what can be done with boiled rice. There are many answers, there would be a desire to experiment and cook.

Rice semi-finished product

Quite often, to prepare a dish, rice is required, boiled until half cooked. How can I do that?

To do this, take the washed rice and put it in a thick-walled pan. Pour water so that it rises above the surface by a finger. Put on fire, bring to a boil, turn off and, without opening the lid, leave to cool.

it perfect option for pigeons. You can, of course, use fully boiled rice, but this dish “loves” cereal boiled in this way. For pies and pies, each housewife prepares rice in her own way, but this is also a working option.

Do I need to boil rice for stuffed peppers? Some housewives practice adding raw. I was convinced that it is better to bring it to half-cookedness, as in the case of cabbage rolls. And then the meat will be ready, the pepper itself will boil “into the trash”, and the cereal will remain solid.

For meatballs and hedgehogs

• Mix minced meat with cereals (clean!), Season with salt and spices. It is advisable to add onions and carrots fried in sunflower oil. They make ready meal juicy, fragrant and yellow like the sun.
• To make the rice yellow, you can add a little turmeric to the water. It gives not only color, but also aroma, and some kind of oriental taste.
• We form meatballs into balls, lightly fry in a pan and simmer in sour cream sauce. But I bring hedgehogs to readiness in a frying pan, and I form it exactly like this animal.

For medicinal purposes

And one more intimate detail that saved many. Not everyone knows the recipe for rice water for diarrhea. And all you need is nothing. Boil half a liter of water and add one and a half teaspoons of ordinary round rice. Cook, stirring occasionally, for about 40 minutes. You need to drink such a decoction, cooling to a pleasant temperature.

Now you know all the secrets of how to boil rice in different occasions and what dishes can be prepared from it. I would be very happy if I helped you find the answer to your question. If they arose along the way - ask, I will be happy to answer!

Subscribe to updates and invite your friends, because there are so many more interesting topics “between us girls”. All for now. See you soon!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

For many housewives, cooking cereals becomes sophisticated technology. With a competent approach, you need to take into account all the nuances - from the choice of grains to the length of time. You can cook rice in different ways, it depends on the purpose - there are recipes for getting porridge and a side dish. You can use a pot, a slow cooker, a double boiler and a frying pan.

How to cook rice correctly

There is a huge variety of ways to cook rice. There is an option to combine with vegetables, spices or use without seasonings. To get properly cooked cereals, you need to consider the type of grain:

• Long-grain - boiled for 20 minutes, ratio 1: 2 (double the amount of water is taken per glass of rice). It is distinguished by thin long grains - up to 10 mm in length, does not stick together, is served with meat, fish, salads.
• Medium grain - boiled for 15 minutes, infused for 10 minutes, proportions 1: 2.25. For the white type, pre-soaking for a third of an hour is necessary. It is distinguished by small grains 5 mm long, oval in shape. Ideal for recipes rice soups, pickle, porridge and pilaf, it turns out more viscous.
• Round grain - boiled for a third of an hour, proportions 1: 2.5. Perfectly absorbs water and sticks together, indispensable for sushi recipes, casseroles.

Tips on how to cook rice properly:

1. According to the conditions, the cereal should be washed in a sieve with running water.
2. Put the entire volume in a saucepan, pour in water in the right ratio, salt, close the lid.
3. Cook over low heat.

How to cook rice step by step:

1. Measure the cereal, rinse in a colander until clear flowing water.
2. Pour into a non-enameled pan, pour in cold water in the correct ratio.
3. Salt, add spices, a spoonful of butter.
4. Cook over low heat with a tightly closed lid.
5. After the water has evaporated, try if the cereal is harsh, then add 50 ml of water and cook for 5 minutes.
6. Serve boiled grits with fish.

crumbly

For many housewives, the biggest problem is how to cook friable rice. There are several ways, including in a double boiler:

1. Dry cereals must be sorted out, rinsed with running water, let the liquid drain.
2. Pour boiling water a centimeter above the grains, wait half an hour.
3. Pour out the water, lay the rice on the steamer grate, fill the container to half. Smooth out with a spoon. Pour water into the steamer.
4. Leave to cook for half an hour in cereal mode.
5. After cooking, sprinkle with oil, put for 5 minutes under the lid without stirring.

How to cook rice in a Panasonic or other microwave oven so that it crumbles:

1. Rinse, put in a bowl, pour salted boiling water 1: 2, close the lid.
2. Keep at full power for 5 minutes, stir, reduce power to 500 W, wait 14 minutes.
3. Steam for 20 minutes under a closed lid.

How to cook rice in a pan:

1. Pour water into the pan, add salt, add rice, pour a spoonful of oil per 100 grams of product.
2. Keep 17 minutes after the appearance of bubbles under the lid, let it boil over medium but wide heat.
3. 2 minutes before cooking, add soy sauce if desired.
4. To get a golden dish, you can lightly fry the product before cooking so that they do not boil soft.

Rice grains in a bag are ideally crumbly. Cooking time depends on the manufacturer's instructions and the type of cereal. You can boil white steamed in a quarter of an hour, and brown in 25 minutes. First you need to boil water in a saucepan: enough so that it covers the bag by 2 cm, then lower the grits. A delicious simple dish will be ready without stirring, guaranteed not to burn.

For garnish

The main function of rice is to use it as a side dish. For 4 people, you will need a glass of cereal, from which you will get 400 g of an additive to the main course. How much to cook rice as a side dish is up to the hostess herself. The average time is from a third of an hour if you take cold water, up to 15 minutes if you have boiling water. To make it beautiful delicious side dish from rice, as in the photo, you can tint it with spices - curry, turmeric or beets.

On milk

It will be useful for mothers with children to learn how to cook rice milk porridge. She can feed the child in the morning or serve for an afternoon snack. To prepare the dish you will need:

• round rice grains - 200 g;
• milk - 0.5 l;
• salt - 5 g;
• sugar - 15 g;
• butter - 30 g.

How to cook rice for porridge:

1. Rice grains do not need to be washed, immediately pour a glass of water, put on a small fire, stir to prevent burning. Hold until water is absorbed.
2. Pour ¾ cup of milk, boil, leave a minimum fire, stir.
3. Add milk as it thickens in small portions. Pour salt, sugar, add milk, cook until the grains are soft. Here you can add a little vanilla.
4. Add oil.
5. Serve with fruits, nuts, raisins - for taste and aesthetics, as in the photo in culinary magazines.

How to cook rice in a slow cooker

It will be useful for everyone to learn how to cook rice in a slow cooker, because this technique has become popular with housewives. Procedure:

1. Rinse the cereal, put it in a bowl, pour boiling water in a ratio of 3:5.
2. Add salt, oil, set the cereal mode (river, rice), cook until the end of the program.

How to cook rice in a slow cooker for a couple:

1. Rinse, dry the rice, put in a container.
2. Pour water with a ratio of 1: 2, add pepper, turmeric, rosemary, salt.
3. Boil in double boiler mode (2/3 hours), infuse for 5 minutes with a covered lid.

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, to prepare perfect rice did not become sticky, you need to know the features of this cereal.
What do you recommend for cooking? 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 next recipe: 200 rice, 250 grams of water, salt (quantity at your discretion).

1. First rinse thoroughly rice groats 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 to the rice sunflower oil. 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.