Proper preparation of any cereal at home requires taking into account many subtleties. Today I’ll tell you how to properly cook rice in water, I’ll share the nuances of cooking in a saucepan and other home helpers. You can prepare healthy cereals in any way, since the housewife faces various tasks. Cooked for rolls, just as a side dish, for kutya, for salad, cooked in soup, porridge. But the requirement is always the same: the rice should not stick together and it should turn out grain by grain – deliciously crumbly.

How to cook rice in a saucepan using water

You can cook rice in an enamel pan; modern assistants - a multicooker and a double boiler - do an excellent job, significantly saving housewives time and labor.

When choosing a pan, keep in mind that the grain increases almost three times during cooking. It is desirable that the container has thick walls. You can calculate the volume of the pan as follows:

• Use a 2-liter saucepan to cook a glass of rice.

Basic questions when properly cooking rice:

Proportions of water and rice

If you want to get truly fluffy rice, follow the correct proportions of water and cereal. There are several more secrets, but this is the main one. For proper cooking, you need to know in what ratio to take cereal and water, or more precisely, how much water is needed for a glass of rice.

• Take long grain 1:2.
• Medium grain - rice to water ratio 1:2.5
• Round grain (round) - ideal ratio 1:2.5

How do you cook it, in cold or boiling water?

White rice is cooked by placing in cold water. Throw it into boiling water - you will break the cooking technology, the product will turn out sticky. For other types of rice, the cooking technology is different (described below).

How to cook real fluffy rice

If you want to be sure to cook fluffy rice as a side dish, choose a long-grain type of cereal processing.

• Pre-soaking the cereal will add friability. It is enough to scald the long-grain one with boiling water and pour over it with cold water; soak the round one for a quarter of an hour.
• A little trick will help make the rice crumbly: before cooking, place the cereal in a hot frying pan and stir for a couple of minutes.
• Another tip: at the beginning of cooking, pour a tablespoon of sunflower oil into the pan per glass of cereal.

Technology of cooking rice in water

1. Look through the cereal and remove any debris, measure out the required amount, and rinse off any dust.
2. Place in a pan, add water according to the correct proportion.
3. Add some salt. A teaspoon is usually taken per glass of product. Add seasonings as desired and pour in vegetable oil.
4. Take your time to cook the cereal, rice does not like to rush, so let it boil over low heat and then set aside for 20 minutes.
5. Do not open the lid, the rice does not like this, do not stir, otherwise the cereal will stick together. The product should languish alone, without outside interference.
6. After cooking, do not rush to open the lid, let the pan stand on the burner for at least 10 minutes, covering it with a towel - this will add crumbiness.

How to check rice for doneness:

The liquid should evaporate completely; in pans with a transparent lid this is clearly visible. If the lid is normal, then after the specified time, open the pan and try. The grains of the finished product are soft.

Advice: the proportions were calculated incorrectly, and the cereal is damp - without stirring the rice, add a quarter glass of water and cook for an additional few minutes. There is not enough salt - add salt at the same time.

How long to cook rice in water

Cooking time depends on the variety and type of processing of rice.

• Long grain – rarely sticks together when cooked, ideal for side dishes, salads and pilaf. Cook for 20 minutes after boiling.
• Medium-grain – capable of sticking together, but a little, suitable for preparing pilaf, soup, porridge, since it is more viscous. It is advisable to pre-soak for 20 minutes. Cook for 15 minutes, then let sit for 10 minutes.
• Round (round-grain) - suitable for making pies, rolls, sushi, and porridge. After boiling, cook for 15-20 minutes, then simmer without opening the lid.

For steamed rice, the cooking time is slightly reduced.

Sometimes it becomes necessary to cook the cereal when it is half cooked. Reduce the cooking time to 10-12 minutes; steamed ones cook even less - 5-7.

How to cook basmati rice correctly

Basmati rice will turn out crumbly if you follow a number of steps:

1. Rinse the cereal, add water and leave for a quarter of an hour. Take the cereal in a ratio of 1:2.
2. Place a pot of water and let it boil.
3. Separately, fry the basmati in a frying pan, adding a little oil.
4. Salt the boiling water, add rice, stir and continue cooking for 15-20 minutes.

Cooking brown (brown, wild) rice

1. An important step is soaking. Fill with water and leave overnight (5-6 hours is enough).
2. Cook: add water, calculating 2.5 liquids per glass of cereal. Add some salt.
3. Cook for 5-10 minutes, then reduce heat and continue cooking for 30 minutes.
4. Leave to simmer on the stove for a quarter of an hour.

How to cook fluffy rice in a slow cooker

If you want to cook rice in a slow cooker as a side dish, follow these steps:

1. Place the washed cereal in a bowl, pour boiling water into 3 cups of cereal 5 – water.
2. Add oil, salt. Set the cooking mode for cereals - rice, buckwheat. The product is ready after the multicooker signal.

Steaming:

Dry the washed rice a little and place in a bowl. Pour water in a ratio of 1:2, add the desired spices. For spices, I advise you to take turmeric, pepper, rosemary. Add some salt. Set to “Steam Boiler” mode, time – 40 minutes. Then let it sit for an additional five minutes.

Cooking rice in a double boiler - the right technology

Any steamed cereal will retain maximum beneficial properties. Perfect as a side dish or added to a salad.

1. Rinse the cereal and let the liquid drain.
2. Soak: pour boiling water for half an hour.
3. Place the grains on the steamer rack, fill halfway with water, smooth the grains and carefully add.
4. Cook for 30 minutes using the “Grain” mode.
5. After cooking until done, sprinkle with oil and leave to simmer for five minutes.

Rice in bags

Rice packaged in bags is extremely convenient to prepare and is ideal for calculating the specific amount of ingredients for dishes. Usually the time is indicated on the packaging, but it’s worth reminding. The difference between cooking is that the bags are placed in boiling water.

• Brown – 25 minutes.
• White rice - 15 minutes.

Rice for rolls and sushi

Fans of oriental cuisine are often unaware of how to properly cook rice for making rolls and sushi, so that it is not crumbly, but slightly sticky, which is required by technology.

Ideally, you need to buy rice intended for preparing these dishes - Japanese, Mistral, Soy. If you don’t find it, take the regular round type of rice.

How to cook:

1. Be sure to soak the cereal for a quarter of an hour.
2. Fill with water in a ratio of 1:1.5.
3. Cook for 15 minutes.
4. Then dry for 15 minutes.

Video showing how to properly cook fluffy rice in a saucepan using water. May you always have delicious food!

Shared

Rice is perhaps the most popular cereal in the world. In almost all Asian countries, its grains have been considered a national treasure since ancient times and are always present on the table every day as a main dish. Rice very quickly gained a strong position in the cuisines of many peoples in Europe, Africa and America, becoming an integral part of many national dishes. And most often these dishes require a certain variety or a special method of preparation. If you like to experiment with cooking, particularly with rice, you will find our guide on choosing this grain and the rules for preparing it useful.

Rice is a very ancient crop; about 10,000 species of this cereal are known in nature. But about 30 varieties are used in cooking. Their grains differ in appearance, as well as in the method and degree of processing.

Treatment

There are 4 types of rice on the market, most often used in cooking.

Paddy rice is very popular among people who follow healthy eating traditions. It is sold unprocessed, or “unhulled,” directly in the husk and brown bran shell, rich in vitamins and natural microelements.

Unpeeled rice paddy is healthier than other types

Brown or brown rice, like honeydew, is sold unpolished. Only the husk is removed from the grains, leaving the bran shell. This type of rice has high nutritional value as it retains all the nutrients.

Brown rice is slightly inferior in health benefits to honeydew rice

White (polished) rice is the most common type. It is completely cleared of the shell, due to which a lot of vitamins and microelements are lost. White rice has fewer benefits than brown or honeydew, but its shelf life is much longer.

White polished rice is completely peeled, which causes it to lose a lot of its beneficial properties.

Steamed or golden rice is processed with steam, due to which 80% of the beneficial substances penetrate from the shell into the grain. After this, the grains are polished. This cereal retains all the positive qualities of unprocessed cereals and does not have their disadvantages.

Steam processing technology allows peeled rice to retain maximum nutrients

Comparison table of rice grain shapes

In addition to the types of processing, in cooking, rice is also qualified by such characteristics as size, grain shape and starch content.

Photo gallery: varieties of rice used in cooking

Thin grains of long grain rice will not stick together during cooking and will remain crumbly Short grain rice contains a large amount of starch, so it is suitable for making porridges Medium grain brown rice contains less starch Versatile medium grain rice suitable for any dish Short grain rice is great for making rolls and sushi

Calorie content of rice and its nutritional value

Such characteristics depend on the composition of the cereals. Each grain of rice consists of 8% protein. And it does not contain gluten, which is an allergen. Some varieties contain up to 78% complex carbohydrates, or, more simply, starch.

Polished rice contains only 3% fiber, brown rice contains a little more - 4.5%. But this cereal is rich in vitamins and microelements:

• vitamin A;
• almost all B vitamins (this includes riboflavin, folic and pantothenic acids, niacin and thiamine);
• vitamins E and PP;
• calcium;
• iron;
• zinc;
• potassium;
• phosphorus.

By the way, in terms of the amount of the last two microelements in its composition, rice is confidently the leader among all cereals.

It is important to know: the lion's share of nutrients is not in the grain itself, but in its shell. Therefore, nutritionists talk about the greater benefits of unpolished rice grains.

The calorie content of the product also depends on the variety, but the way in which it will be prepared is also important. 100 g of rice can contain from 140 to 360 kcal. For example, the calorie content of brown rice is 285 kcal, white round grain rice is 340 kcal. But boiled grains contain 140 kcal, and fried grains contain 150 kcal.

Of all types of rice, unpolished rice is considered the healthiest.

Each type of rice is beneficial, but the degree of benefit may vary. The use of this culture in cooking will have a positive effect on your health.

Rice has been successfully used in the preparation of dietary foods for a long time. Since its grains contain little fiber, this product is easily absorbed by the body; starch helps maintain energy for a long time.

Thanks to “long-term” carbohydrates, rice normalizes blood sugar levels and maintains it, which is very important for diabetics.

Rice water coats the mucous membrane of the gastrointestinal tract with an even layer and has an absorbent effect, relieving gastrointestinal upset and diarrhea.

The B vitamins contained in grains have a positive effect not only on the digestive system, but also on the nervous system, significantly reduce the tendency to stress, and make skin, hair and nails healthy.

The product contains no salt at all, but contains a lot of calcium. This has a good effect on the functioning of the cardiovascular system and kidneys, blood pressure, and joint health.

Rice is used not only in various diets, including for weight loss. It is used in the production of sports nutrition used to build muscles. Just 100 g of cereal contains 8 g of protein, which is very necessary for building muscle mass.

Research conducted by Japanese scientists has shown that brown rice, when eaten regularly, improves memory and intelligence.

How to cook rice correctly: some culinary secrets

The difficulty of cooking rice is not only in selecting the right type and variety. You also need to know the exact ratio of cereal and liquid, and also follow the technology.

Time

On average, it will take you 25 minutes to boil rice. But in order for everything to be according to the rules, you need to take into account a few more points, namely: the type of cereal, the method of pre-processing it, and even the dish in which it will be used.

For cooking you will need time:

15–20 minutes - for white;

20–30 minutes - for steamed;

30–40 minutes - for white;

40–60 minutes - for wild.

Proportions

The amount of water required for cooking directly depends on the level of starch content in the grains. The desired consistency of the dish should also be taken into account. Observe the following proportions:

for liquid porridge - 6 glasses of liquid per 1 glass of cereal;

for semi-viscous - 4.5 tbsp. liquid per 1 tbsp. cereals;

for viscous porridge - 3.5–4 tbsp. water for 1 tbsp. cereals;

for fluffy rice - 2 tbsp. liquid per 1 tbsp. cereals

What to do to make rice crumbly

Cooking rice porridge is not difficult for any housewife. But for some reason the rice doesn’t always turn out fluffy. Do you want to be guaranteed to get the desired result? Then strictly follow the rules.

Long-grain varieties, such as Jasmine or Basmati, are best suited for crumbly porridge.

Keep the proportion of cereal and water 1:2 - this is the traditional ratio.

Before you start cooking, rinse the cereal thoroughly several times to remove excess starch.

After washing the rice, soak it in hot water. This process will help release the enzymes responsible for the absorption of microelements by the body and give the finished dish a richer taste.

Pour the cereal into already boiled water.

Rice should be cooked over low heat.

Place the lid on the pan with the cooking grains and do not open until cooking is complete. There is no need to stir the rice.

Features of cooking rice for various dishes

You can choose any method of cooking rice based on what type of cereal you have at your disposal, what utensils you will use and what dish you will prepare. But for all methods there is a single rule: the rice is thoroughly washed before cooking. It is more convenient to do this through a fine sieve, and better under running water.

Rice grains must be washed before cooking.

In a salad or as a side dish

To make a side dish or salad beautiful and tasty, the cereal must be crumbly. This means that long-grain varieties are best suited. We suggest you cook rice the way they do it in Italy.

Pour 2 cups of cereal into a large container. Rinse several times in clean water, rubbing the cereal between your palms to remove excess starch. Rinse until the water runs completely clear.

Take a pan with thick walls, put rice into it, add 3.5 cups of hot water. Add salt (1 teaspoon of salt is enough).

Place the pan on the stove and turn the heat to high. Once the water boils, reduce the heat to low.

Cover the pan with a lid and cook for 12 minutes.

Remove the pan from the stove without opening it, wrap it in a thick towel and set aside for another 1 minute. This time is enough for the grains to brew and absorb the required amount of moisture.

Now you can open the pan and place the rice on plates.

Floury rice for side dishes and salads is obtained from long-grain cereals

Tip: you can pour 1 tbsp into boiled rice for a side dish. olive oil or add a piece of butter. Rinse the finished cereal to be used in the salad in a small amount of water. These methods increase the friability of the product.

Rice for sushi and rolls

Do you want to pamper your loved ones with national Japanese cuisine? Crumbly boiled cereal is not suitable for rolls and sushi; on the contrary, it must be sticky so that the grains stick to each other. Therefore, choose varieties with round short grains - they have a lot of starch. You will need 1.5 cups of water and 1 cup of cereal.

For sushi and rolls, it is better to choose round-grain rice varieties rich in starch.

Place the washed rice in a suitable pan and pour in cold water. You won't need salt.

Turn on high heat under the pan and wait until the water boils.

Reduce heat to low, cover pan and simmer for 15 minutes.

Remove the rice from the stove, immediately remove the lid, and wrap the pan in a towel. Cover the top with a lid. Leave for 15–20 minutes for the rice to steep.

Done, you can start preparing sushi or rolls.

Video recipe: sushi rice with the perfect consistency

To prepare pilaf, you can take any type of rice: round, short-grain or long-grain. However, experienced chefs advise choosing Uzbek varieties. In any case, you will need to prepare the rice first so that each grain is well saturated with the broth during cooking.

After rinsing the cereal, fill it with warm water, adding a little salt. Water will wash away excess starch, and salt will prevent the grains from sticking together during cooking. Soaking time - at least 2 hours.

Pre-soak rice for 2 hours

Drain the water and transfer the rice to the boiling broth (called zirvak). The cereal should be completely covered with liquid. If there is not enough zirvak, add enough water so that there is a little more than 2 cm above the surface of the rice.

If there is not enough broth, add water

Increase the fire level to maximum. Wait for the broth to boil, reduce the heat to low and simmer the pilaf until cooked. There is no need to cover the cauldron or pan with a lid!

The pilaf should simmer until the liquid is completely absorbed. During this time it is not stirred. While the moisture evaporates, the fat from the zirvak will sink and saturate the cereal. The rice will be saturated with aroma, gain flavor, and the grains, thanks to the fat, will not stick together.

Rice for pilaf is cooked in an open container

When there is no water left on the surface of the rice, collect the cereal in a mound, cover the cauldron with a lid and leave to simmer for 30 minutes. After this, stir the finished pilaf and place it on a dish.

Serve the finished pilaf on a wide platter

Rice for porridge

It is better to prepare porridge from round and medium grain varieties of rice, rich in starch. Using the table above, you can determine how much water you need to take to achieve the desired viscosity. The porridge must be stirred constantly during cooking to prevent it from burning.

The most common porridges are milk ones. For them, the cereal is boiled in water, and then milk is added and cooking continues.

Rice milk porridge

Rinse the cereal, cover with water and leave for 15 minutes. Afterwards the water can be drained.

Place the washed rice in a deep saucepan, fill with clean water (for 1 cup of cereal - 2 cups of liquid).

Place the pan over high heat. Wait until it boils, then reduce the heat level to medium. Continue cooking for 15 minutes or until most of the water has evaporated. Don't forget to stir.

Be sure to stir the porridge during cooking to prevent it from burning.

Add 1.5 cups of milk preheated to a boil to the pan with porridge, add salt and sugar to taste. Cook for 5 minutes.

Now you can remove the pan with porridge from the stove, cover it with a lid and let it brew for 5-10 minutes. After this, place the porridge on plates and season it with butter.

Season the finished porridge with butter

Tip: if you cook porridge simply in water, without milk, immediately pour in 3–3.5 cups of liquid. Cook until done, stirring constantly.

Video recipe for milk rice porridge

How to properly cook different types of rice

It happens that you go into a store, look at the shelves with different types of rice - and your eyes widen! You can find a product for every taste and every pocket. But the problem is that not everyone knows the nuances of preparation. Let's find out more about them.

Recently, brown or brown rice has become increasingly popular due to its beneficial qualities. But not everyone knows how to cook it correctly. To get the right result, follow our tips.

Rinse the cereal and soak in water for 2-3 hours.

Brown rice increases in volume almost 3 times when cooked. You will need 2.5 cups of liquid per 1 cup of cereal.

Use a wide flat container, such as a frying pan, for cooking. This is necessary to ensure that all the cereal is heated evenly.

Cook brown rice for 30-40 minutes until all the water is completely absorbed. Then cover the pan with a lid and leave to steep for 20 minutes.

If you are just starting to do your own cooking, or you don’t have time to cook, rice bags will come to the rescue. This is an almost completely finished product, there is absolutely no hassle with it, and all you need is water, a little salt and a spacious saucepan.

Cooking rice in bags couldn't be easier!

Pour water into the pan at the rate of 1 liter per 1 sachet. Wait until it boils.

Add salt to the water and lower the bag without opening or piercing it - it already has holes for the liquid.

Place rice bags in water without damaging the packaging

Cover the pan, adjust the heat to medium and cook for the time indicated on the package. As a rule, white rice will need 12-18 minutes, brown rice 22-25 minutes.

When the cooking time is up, remove the bag from the water (use a slotted spoon or fork) and place it in a colander. Wait for excess water to drain.

Carefully open the edge of the bag and pour the rice into a plate. Season with sauce or oil to taste.

Since bagged rice is already cooked and steamed, you don't have to rinse it first. By the way, steamed rice can be bought not only in bags, but also by weight. Cook it the same way as white, but a little longer, about half an hour.

How to Cook Rice in Kitchen Appliances

Surely in your kitchen there are special appliances that make cooking much easier. This could be a microwave oven, a slow cooker and steamer, or even a rice cooker. Be sure to use them to cook rice.

How to cook rice in the microwave

Place rice cereal in a microwave-safe bowl.

Pour in hot water at the rate of 2 parts water to 1 part rice, salt to taste.

Cover the container with a lid. Place in the microwave, set the power to maximum, set the time for 5 minutes.

After this, reduce the power by 2 times and cook for another 15 minutes.

Without opening the oven, keep the rice in it for 10–15 minutes to allow it to steep. After this, take out the dishes with the finished cereal and serve it on the table, or use it for your favorite dishes.

After the rice is cooked, microwave it a little longer.

Rice from a slow cooker

Place the pre-washed grains into the multicooker bowl. Pour in salted cold water. For 1 cup of cereal you need 2 cups of liquid if you have long grain rice, and 3 cups if you have round rice.

Cover the bowl with a lid, set the device to “Porridge”, “Rice” or “Grains” mode, depending on the model.

All you have to do is wait for the device to notify you with a sound signal that cooking is complete. After this, keep the bowl closed for about 10 minutes, and you can enjoy the rice.

The multicooker will help you cope with cooking rice without hassle

Cooking in a steamer

Pre-soak the rice in hot water for 30 minutes.

Take a rice rack and spread the rice evenly over it, draining the liquid.

Fill the steamer reservoir with water. Set the dashboard to “Grain” mode and the time to 30 minutes.

After the rice is cooked in the steamer, leave it inside for another 5-7 minutes, then remove and serve.

Rice cooked in a steamer - taste and benefits

rice cooker

A great invention that will cook rice for you is a rice cooker. You just need to put food in it, fill it with water and press the power button. The device program determines the power, temperature and time required to prepare the dish.

Share with your friends!

Hide photo

How to cook fluffy rice - for some it’s as easy as shelling pears, but some still don’t succeed. To cook fluffy rice, this is all you need to know: rules and secrets. The first requirement for fluffy rice is the correct proportion of rice and water. The amount of water depends on the type of rice; it is easier to cook long-grain rice varieties with fluff.

Proportions of water depending on the type of rice

• Basmati - 2-2.5 tbsp. water (depending on quality and manufacturer)
• Jasmine - 1.5 tbsp. water
• Long grain - 1.5 - 2 tbsp. water (depending on quality and manufacturer)

If you overdo it a little with water, the rice will turn into porridge. If there is not enough water, there are two options: leave the rice under the closed lid and it will come, or add a few tablespoons of boiling water and continue cooking the rice. That is, less water is fixable in order to end up with delicious fluffy rice.
There are three more secrets for preparing fluffy rice - salt, oil and boiling water. Rice should not be cooked in cold water., only with boiling water! More information about everything is written in detail in three methods of preparing fluffy rice.

Ingredients

• rice - 1 cup
• water - from 1.5 to 2.5 cups (depending on the type of rice)
• salt – 0.5 tsp
• vegetable oil – 2 tbsp. spoons

How to cook perfect fluffy rice - 3 easy steps step by step

The first way to cook rice is raw frying.

This method of preparing fluffy rice is quite universal, it is suitable for any type of rice, and there are practically no punctures with it. Even the simplest Krasnodar rice can be prepared in this way and it will turn out quite crumbly.

1. Bring the required amount of water to boil in an electric or regular kettle.
2. Rinse the rice well in a separate bowl, place in a colander/sieve and let dry a little.
3. Wipe the pan in which the rice will be cooked dry and pour 2 tbsp. spoons of butter (can be replaced with).
4. Place the pan on the fire, add the rice and fry, stirring constantly, for several minutes.
5. Fry the rice until the color of the grains changes from translucent to dense white (5-10 minutes).
6. Pour the prepared boiling water over the rice in the required quantity. Be careful, at first the rice will sizzle due to the temperature difference between the hot oil and water.
7. Salt and stir the rice well.
8. Cover with a lid and cook over low heat until the rice has absorbed all the moisture.
9. It is possible (but not at all necessary) to stir the rice 1-2 times during the cooking process; it is better not to overdo it.

The second way to cook rice is soaking and rinsing well.

This method of preparing fluffy rice is not suitable for all types of rice. You can cook round rice, parboiled rice or basmati rice using this method. But this method is completely unsuitable for cooking jasmine rice - it will turn into porridge.

1. Soak the rice for 30 minutes in cold water.
2. Rinse the rice well under running cold water until the water runs clear - this will remove unnecessary gluten and starchy substances from the rice, which can subsequently cause the rice to become a sticky porridge.
3. Pour the required amount of boiling water over the rice. Boiling water must be prepared in advance. Under no circumstances should you pour cold water over rice.
4. Add oil and salt. They help the rice cook and remain fluffy.
5. Cook over low heat with the lid closed, stirring occasionally as needed, until all the water has been absorbed.

The third way to perfect rice is a lot of water.

This way you can cook perfect basmati rice. It is impossible to achieve such a degree of friability of rice by any other cooking method. It is with this method of cooking rice that you get crumbly rice, which even after it has cooled remains completely crumbly - rice after rice!

If you plan to further, for example, fry rice, or stew it with vegetables, it is better that it is half-cooked. In cooking, the term “al dente” is often used for this. That is, when biting the grain, the color should be uniform, there should be no whiter circles in the center. But at the same time, the rice itself still tastes raw. Then you will get crumbly rice with vegetables, just like in Chinese or Japanese cuisines.

Rice is one of the favorite lunch options for children and adults. And this is not surprising, because it goes well with any seafood, vegetables, meat, chicken, and fish dishes. It is very important to cook the cereal correctly so that it does not overcook and turn into porridge. Tips on how to cook rice so that it is crumbly will help the housewife with this.

How to cook rice correctly so that it is crumbly?

First of all, the features of preparing rice depend on its variety. For example, round grain is the most difficult to keep crumbly. But, if you try, even this variety can be turned into a delicious, delicate side dish.

Round grain

Short grain rice softens quickly because it contains a lot of starch.

It is ideal for making porridges and casseroles. If you need to turn such rice into a crumbly side dish, then you need to cook it in a special way.

1. The cereal is thoroughly washed with running cold water, poured into a saucepan with a large amount of boiling water (there should be 4 times more liquid than the cereal).
2. It is very important to tightly cover the container with a lid. If the latter does not fit too tightly to the pan, then you should use a weight.
3. First, cook the rice for 3 minutes on high heat, then 6 minutes on medium and another 3 minutes on low.

The total cooking time for cereal does not depend on its quantity. As soon as the specified time has elapsed, the pan is removed from the heat and does not open for another 10 minutes. After this, you can add salt, seasonings, and any oil to the rice for garnish.

Long grain rice

Rice grains of this type have a length exceeding 5.5 mm. Its main feature is that the grains retain their shape well during heat treatment and do not stick together. Therefore, it is not difficult to prepare such crumbly rice. All the main secrets of this process are published below.

1. 350 g of rice is poured into a bowl and filled with water. After thorough mixing, the liquid is drained and a new one is added. Washing is repeated until the water from the container comes out completely clear.
2. The cereal is filled with clean water so that the liquid is approximately 2 cm above the grains.
3. The rice is salted. If it becomes only part of a complex side dish, then you need to remember that salt will be added to other ingredients, sauce, gravy, etc.
4. The cereal is cooked exactly 5 minutes after the water boils at maximum power.
5. Then another 15 minutes on low heat.
6. After turning off the burner, the rice should sit for some more time. After 5-7 minutes you need to add 1 tbsp to it. vegetable oil and mix the mixture thoroughly.

After another couple of minutes, you can serve the treat to the table. You can cook rice this way in a container made of any material.

Wild brown

Many housewives encounter some difficulties in the process of preparing wild brown rice and generally refuse to use this tasty and very healthy product. In fact, it’s not difficult to cook such cereals, you just need to know a few tricks.

The variety of rice in question is always soaked in water before cooking. To do this, it is completely covered with cold water and left overnight. Then you can proceed directly to cooking the product.

1. After soaking, the rice is washed 2-3 times under cold running water. During the process, you need to thoroughly rub the cereal with your hands to remove the starchy component from its surface and prevent the grains of rice from sticking together.
2. Liquid is added to the pan with rice in a ratio of 1 to 2. By the way, instead of water, you can use vegetable or meat broth. Even one made from a cube will do.
3. As soon as the liquid boils, the heat is reduced to minimum, and the product is cooked under the lid for 35 minutes. The rice should absorb all the water. It is important to carefully monitor the time so that the future side dish does not burn.
4. When the stove is turned off, the pan with the cereal should be left for another 5-7 minutes. In this case, the rice should not be stirred.

Before serving, butter and any other additions are added to the dish. Also, the fluffy rice needs to be mixed thoroughly so that the grains are separated from each other.

Wild black

Black wild rice is easy to prepare. It contains a huge amount of useful substances. When cooked, the cereal acquires a pleasant nutty taste.

It is only called black, but it can have a shade up to dark purple.

This product will be an excellent side dish for any meat or fish dish. For 1 tbsp. For rice you need to take 2 times more water and a pinch of salt.

1. The cereal is thoroughly washed with warm water 2-3 times. This will prevent it from sticking together in the future. The most convenient way to rinse rice is to pour it into a deep container and drain the water as soon as the grains sink to the bottom.
2. The product is filled with water and brought to a boil. After this, the heat is reduced to minimum, the pan is closed with a lid and the rice is cooked for about half an hour until the water is absorbed into it.
3. After turning off the burner, the dish should sit for at least 15 minutes without stirring.
4. Before serving, you can add salt to taste and add your favorite seasonings.

It is important not to forget that black wild grain can ruin ceramic or enamel dishes, so it is best to cook it in glass. You can also use a container that is dark on the inside.

Flaky rice as a side dish - recipes

As noted above, fluffy rice is an ideal side dish for any meat, poultry or fish. It is nourishing, tasty and healthy. Various seasonings and other additives will improve the taste of rice. For example, make it more piquant or even sweeter.

In a saucepan on water

Most often, housewives cook any variety of cereals in question in a saucepan on water. The oriental dish turns out to be very tasty. For such a treat, in addition to rice (250 g), you need to take: 5 g each of turmeric and ground red pepper, a pinch of nutmeg and the same amount of granulated garlic, oil.

1. The required amount of grain is poured into a cauldron or any other container with thick walls.
2. The rice grains are poured with boiling water and left for 10-12 minutes. The water, which turns white, must be drained and rinsed, rubbing it with your hands until the liquid is completely transparent.
3. The rice in the selected container is again filled with water. The liquid layer should be a couple of centimeters above the grains.
4. All that remains is to add all the seasonings and salt to taste into the container and send it to simmer over low heat for 25 minutes. The lid does not open during cooking.

Another interesting recipe allows you to turn rice into a complete dish for lunch. It is perfect for the period of fasting. To prepare such a treat, add to the cereal (130 g): 70 g of canned sweet corn, a pair of garlic cloves, 1 pc. onions and carrots, as well as 160 g each of broccoli and young zucchini, salt, oil. Vegetables are thoroughly fried in oil, salted and mixed with rice boiled according to the method described above. Together, the ingredients cook in the pan for another 5-7 minutes.

In a slow cooker

Using a multicooker, you can greatly simplify the task of preparing a crumbly, tender side dish. The device must have a “Porridge” mode. For such a dish you need to take: 220 g of rice and 2.5 times more vegetable or meat broth, a clove of garlic, 40 ml. olive oil, a pinch of salt. How to cook rice in a slow cooker is described in detail below.

1. The cereal is soaked in ice water in the evening. In the morning, immediately before cooking, it is thoroughly washed under running water and then transferred to the multicooker bowl. The rice is poured with broth and salted.
2. The garlic is pressed whole into the grain. You don't even have to peel it.
3. In the “Porridge” program, the dish is prepared in 30 minutes. Some multicookers even have a special “Rice” mode. All that remains is to set the appropriate time in it.
4. After the corresponding signal, the lid of the device opens. The garlic is removed and discarded, olive oil is added to the cereal, and it is thoroughly mixed.

You can serve rice with spicy garlic sauce based on yogurt or mayonnaise. Traditional tartar with pickled cucumbers would also go well with this side dish.

In a steamer

The steamer is also used to prepare a delicious crumbly side dish - rice.

For satiety, you can add ham (220 g) and hard cheese (220 g). In addition, you will need to take: 280 g of steamed rice, 2.5 times more of any liquid (water or broth), half a white onion, salt, butter (preferably butter).

1. Since steamed rice is used to prepare the dish, there is no need to pre-soak and wash it. You can immediately send the product to the cereal bowl by adding salt and butter. The latter can be replaced with olive or walnut oil.
2. The cereal is poured with boiling water and cooked for 20 minutes.
3. While the rice is cooking, you can make a dressing for it.
4. Diced ham is fried in butter with white onion chopped in any convenient way. The cheese is grated on a coarse grater.





You can serve rice as a side dish in a variety of ways. And you can decorate the finished dish with herbs, nuts, fresh and pickled vegetables.

• If you want a portion of rice to look no worse than in a restaurant, you need to give it an original shape. For example, pour the still warm cooked cereal into a round or oval bowl, compact it well, and then turn it over onto a plate. A parsley leaf is placed on top, with meat or fish next to it. To form a beautiful portion, you can even take a regular whiskey glass. It will allow you to create a high, even mound of boiled cereal on a plate.
• Rice can simply be heaped onto a plate and topped with gravy or sauce. For example, fry a handful of flour in butter, pour heavy cream over it, sprinkle with grated cheese, granulated garlic and simmer until the mass becomes homogeneous. Rice goes well with all kinds of sauces based on dairy products, tomato paste and vegetable puree.
• Immediately before serving, the cooked cereal can be placed in greased foil or a baking dish. On top - add meat, vegetables, any sauces, grated cheese. This rice casserole can be served in portions directly in foil.

Rice can easily become a dish for a festive table if it is beautifully decorated and presented to guests in an unusual way.

Humanity knows many ways to cook rice so that you want to eat it to the last grain. And all these methods are good in their own way. But I would like to recommend to you how to cook rice so that it is beautiful and crumbly, since rice complements main dishes very well. This includes meat, vegetables and fish. Rice has been deeply rooted in Eastern culture for a very long time. But he came to us about 300 years ago and has taken root.

Why has rice become so popular around the world? Yes, because it contains a lot of vitamins. Such as E, PP, almost all B vitamins. But that’s not all, rice contains substances useful for the human body such as: zinc, manganese, selenium, potassium, calcium, manganese, and magnesium. Those who have not yet appreciated the beauty of rice have probably never eaten properly cooked rice. And it is cooked correctly when each grain is separated from each other.

And so I offer you a recipe on how to cook rice so that it is crumbly. It is so simple that sometimes many people do not believe that everything is so simple.

• Here are some golden rules.

• Before cooking, be sure to rinse the cereal.

• Fill with boiling water only.

• Never fry before cooking.

• Cook only with a tight-fitting lid.

• Pour water in moderation.

• Observe cooking time

For this recipe, the ratio of water to cereal is 1:1.5. We cook rice only in boiling water. In order to reduce the presence of rice in the input, always pour boiling water over the cereal. The boilability of rice is affected by keeping it in water for a long time, and by pouring boiling water over it we reduce this time to a minimum. A tight-fitting lid will not allow valuable steam to escape, but will retain it in the pan. If the lid does not fit tightly, place a towel under it.

Now that everything is selected, it is important to take into account the cooking time. After the water boils, keep it at a high boil for three minutes, then turn down the heat and cook the rice on medium heat for another seven minutes, after seven minutes have passed, keep the heat at minimum for the remaining two minutes. A total of 12 minutes is obtained and the rice is ready to stand for another 10-12 minutes under a tightly closed lid. The result is an excellent rice side dish in which all the grains are cooked and do not stick together into a single lump.

How to cook fluffy rice recipe second

This recipe is best suited for long grain rice. These are varieties such as Basmati. This recipe also works well with steamed cereal. I think that many of you already use this method of cooking rice. So, for this method, the cereal must be rinsed well with running water and left to drain in a colander and dry a little. After about 10-15 minutes, when the rice has dried, you can start cooking it. 1 part rice will require 1.4 parts water. Place rice in a cauldron and fill with warm water.

Place on high heat. After the water boils, turn the heat down to low and let the rice simmer. After 15 minutes, you can turn off the heat, open the lid and see beautiful crumbly, uncooked rice. For this method, it is advisable to choose dishes with thick walls, which will prevent the cereal from burning. Before starting cooking, it is advisable to add salt and oil to the dishes, which will give the rice additional taste and aroma.

Army version of cooking rice in crumbly recipe third

Of course, in the army you don’t have to choose rice. That's why chefs in the army have their own secrets for cooking rice. In order to cook rice according to the army, you need to rinse the cereal well until the water becomes clear. This removes excess starch from the grains..

We put the well-washed rice into the water and wait until the water starts to boil, then drain the water and rinse the rice under running water. Next, place the rice in cold water and cook until tender. The second time, the ratio of rice to water is 1:1 per cup of rice to a cup of water.