Rice is an excellent choice for those who support an active lifestyle and. Rice is a significant source complex carbohydrates, and also, rice contains fiber in noticeable quantities.
How to cook fluffy rice. Method 1:
Before how to cook rice Place it in a sieve and rinse it thoroughly (several times) in cold water, changing the water and shaking.
- Pour into the pan two volumes cold water, salt, add seasonings and pour one volume rice
- Cook the rice over low heat for 15-20 minutes. in a non-enamel saucepan with the lid closed.
- As soon as the water has completely evaporated, the rice is cooked.
- After cooking the rice, transfer it to a colander, then store it in a bowl or pan.
By length and shape of grains rice is divided into:
- Short grain rice- has almost round opaque grains. The ratio of length to width is less than two to one. Contains a lot of starch. When cooked, it acquires a creamy consistency. The grains stick together and absorb a large amount of water. Due to its high stickiness, this particular type of rice is used to make sushi.
- Medium grain rice. The ratio of length to width is less than three to one. Grain size - 4 to 6 mm. After cooking, it remains whole and crumbly, and therefore is ideal for preparing 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 are popular all over the world long grain rice. Thai red long grain rice is highly valued for its decorative appearance.
By color rice grains are distinguished:
- White rice- has gone through all stages of grinding and has lost a significant part of its useful properties.
Rice with yellowish or amber shade - white or brown rice soaked in water and steamed (parboiled). When steamed, rice grains retain b O a larger amount of vitamins and minerals, and the grains themselves become more crumbly.
- Red rice. Its homeland is Thailand, the largest exporter of red rice. This is long grain rice and takes about 25 minutes to cook. Valued for its decorative appearance.
- Brown rice. During processing, it retains the nutritious bran shell containing the most healthy vitamins and amino acids. This coating gives the rice a slight nutty flavor.
- Wild rice. Black rice (Tibetan). This rice contains almost twice as much protein as regular and long grain rice. Its shell contains a large amount of vitamins, minerals and fiber. It has a unique taste.
How to cook fluffy rice. Method 2:
- Rinse the rice well, pour boiling water from the kettle in a ratio of 1:2(1 cup rice, 2 cups water)
- Bring to a boil, add salt to taste, let simmer for 2 minutes and turn off the heat under the pan with rice.
- Let the rice “cook” 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. - Main: Do not stir the rice when cooking.
- It is better not to use an enamel pan.
- Rice, when cooked, increases in volume by 3 times.
- Usually, one glass of rice yields four servings.
- For sushi, small and round rice is used. Cook sushi rice for 15-20 minutes. Place the rice in 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 microwave-safe bowl.- 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 glass plate and put in the microwave for 13 minutes. Turn on the microwave at 700-800 W.
- Do not remove immediately, let stand for 5-10 minutes.
How to cook rice in a slow cooker
- Place the washed rice in the slow cooker. Add boiling water at the rate: for 3 multi-cups of rice 5-6 multi-cups of water.- Salt the rice, add oil (1 tablespoon), switch to the “buckwheat” mode and cook until the signal indicates readiness.
How to cook fluffy rice in a steamer
- Rinse the rice well, drain and place in a steamer.- Pour water over rice in a 1:1 ratio, add and.
- Cook the rice in a steamer for 35 minutes.
How to cook rice in a frying pan
- Before how to cook rice place it in a sieve and rinse thoroughly.- Place the frying pan on the fire, add water, salt and add rice in a ratio of 1:2. Add a tablespoon of vegetable oil to half a cup of rice.
- Cook the rice in a frying pan for 15 minutes after boiling water, covered, over low heat.
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 glasses; turmeric - 1 tsp; garlic - 3-4 cloves; fresh ginger- rhizome 1.5 cm long; cardamom - 1 box; salt - to taste; vegetable oil- 3-4 tbsp.
Rinse the rice, place in a sieve and let the water drain. Peel the garlic cloves and cut into slices. Remove the skin from the rhizome and grate it. Crush the box and remove the seeds from it. Heat vegetable oil in a deep frying pan, add cardamom, ginger and garlic. Fry, stirring, until the garlic turns yellow-brown. After this, use a slotted spoon to catch the spices from the oil and discard them.
Add the rice to the oil and fry until it becomes crumbly. After this, fill the rice with water (the water level should be approximately 1 cm above the level of the rice). Add ground (do not stir!), let the water boil, then reduce the heat and cook until the rice is cooked. Add salt to taste. This will take very little time. Separately, boil green peas in salted water, add them to the boiled rice and stir. Rice and peas are ready.
How to cook rice with vegetables
Round White rice- 1 glass; saffron - 1 small whisper; broth (or water) - 1.5 -2 cups; salt - to taste; cauliflower - about 400g; Bell pepper(red) - 1 pc.; olive oil - 2 tbsp. l.add water (about 1/4 cup). Rinse the rice, place in a sieve and let the water drain completely. Heat a tablespoon of olive oil in a frying pan, add all the rice and, stirring, heat it in the oil for several minutes until the rice becomes “glassy”. Add broth and saffron infusion, shake the pan. The liquid should be slightly higher than the level of the rice.
Add salt, cover and cook until the rice is ready (do not disturb). Disassemble the cauliflower into very small florets. Cut the pepper into halves, remove the seeds and cut into small cubes. Add oil to another frying pan (or saucepan), cauliflower and pepper. Put on the fire and simmer until the cabbage is ready. Combine vegetables into rice, stir, shake the pan. Rice with saffron and vegetables is ready.
How to cook rice cutlets
Rice - 1 cup, vegetable oil - 4 tbsp, crushed white crackers - 1/2 cup, for the sauce: dried mushrooms - 3-4 pcs., onions - 1 onion, flour - 1 tbsp, vegetable oil - 2 tbsp, raisins (sultanas) - 1 cup, sweet almonds- 1/2 cup, lemon juice, sugar - to taste.
Boil the rice in salted water until soft, discard, let the water drain thoroughly, put in a saucepan, knead a little so as not to crumble, pour in 1 tablespoon of oil and let cool. Cut cutlets from this mass, roll in breadcrumbs and quickly fry on both sides. For the sauce, cook the broth from the soaked ones. Fry finely chopped onion in oil, add flour and fry together.
Pour, stirring gradually, into a glass mushroom broth and boil. Scald raisins and almonds with boiling water several times. Let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce boil. Pour this sauce over the cutlets.
How to cook rice the American way
Rice (long grain) - 0.8 cups, sunflower oil- 2 tbsp., 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 twigs.
Place the rice in a bowl, pour boiling water over it and leave for 30 minutes. Drain the water and leave the rice in a colander for about 1 hour. Heat oil in a thick-bottomed frying pan. Stir in the rice until all the grains are covered with oil. Add onion, garlic and chili. Fry for about 4 minutes, until the onion is translucent and the rice is golden.
Add the tomatoes and broth, salt and pepper, cover and simmer for 20-30 minutes until all the liquid is absorbed and the rice is soft and crumbly. Five minutes before cooking, 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 is 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.
The rice is washed, changing the water several times, poured into boiling water and cooked for 5 minutes. Then strain, cook in a mixture of milk and water, place in a deep bowl and cool. By adding powdered sugar, lemon juice and zest, rum, mix the mass and put it in a suitable form, greased peanut butter, and keep for several hours in the refrigerator. Serve the dish with fruit, straining the syrup.
How to cook rice in Chinese
Long grain rice (white) - 1 cup, water - 1.5 cups
Pour cold water over the washed rice, add salt and leave for 3 minutes. Then, cover the pan with a lid and place on high heat. As soon as 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 low and continue to cook for another 2 minutes. Turn off the heat, cover the pan with rice and do not open for 15 minutes.
How to cook rice in Korean (serve with carrots)
Round grain rice - 1 cup; water - 2 glasses
Pour two glasses of cold water over the washed rice and place on high heat. Bring to a boil, reduce heat and cook the rice for ten minutes with the lid closed. Do not stir. Turn off the heat and do not open the lid for 15 minutes.
While the rice is cooking, we are cooking. Korean carrots. For this we need:
Carrots - 4-6 pcs; 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; red hot pepper - 0.5 tsp; coriander (ground seeds) - 0.5 tsp; vegetable oil - 100 ml; salt to taste - 0.5 tsp.
Cut the washed carrots into strips and mash them very well with your hands. Add salt, sugar, coriander, pepper, soy sauce, vinegar and mix well again.
Cut the onion into half rings and fry in vegetable oil over high heat until a very stable light brown color. We remove the onion from the oil - we don’t need it, and pour this boiling oil over the carrots, add crushed garlic, mix and - you can serve with rice. Bon appetit!
How to cook rice in Japanese
Medium grain rice (round) - 1 cup, water - 1.5 cups, salt - 1 teaspoon
Pour cold water over the washed rice and leave for 15 minutes. Then, cover the pan with a lid and cook for 12 minutes. Turn off the heat and do not open the pan with rice for 15 minutes. Then add salt to the rice and stir.
How to cook rice the Indian way
Long grain rice (basmati) - 1 cup; butter - 1 teaspoon; salt - 0.5 teaspoon; ground black pepper – 0.25 teaspoon. spoons; turmeric - 1 teaspoon; saffron - 6 stigmas; water - 2 glasses
Heat a saucepan, melt butter in it and add raw, washed rice. Salt the rice and add spices. Fry the rice for 5 minutes over medium heat, stirring. 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
Place washed rice in a heated dry frying pan. Heat the rice, stirring, for 2 minutes. Then, pour the rice into a saucepan, add chopped cilantro and add 1 cup of water. Cook the rice without stirring for 20 minutes after boiling, covered.
Brown Rice with Walnuts and Golden Raisins2 tablespoons 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-quart saucepan over medium heat. Add onion and cook, stirring frequently, until soft, 2 minutes. Add rice and stir to coat in oil. Add 1-1/4 cups water and 1/2 tsp. salt.
Bring to a boil over high heat, cover, reduce heat to low, and simmer until all the water is absorbed and the rice is tender, about 35 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Meanwhile, place raisins in a small bowl and add enough boiling water to cover. Let them plump for 10 minutes; then strain. Stir the raisins walnuts, and parsley into the cooked rice and season to taste with salt and pepper.
Boiled Jasmine rice "Triple Sesame" with sesame seeds
This rice gets a triple sesame flavor from toasted sesame oil and black and white sesame seeds. This dish - wonderful side dish goes well with any dish, especially with salmon or other seafood dishes.
1 cup jasmine rice; 1 tablespoon sesame oil; 1 tsp. unsalted butter; salt; 1 tablespoon black sesame; 1 tsp. toasted white sesame seeds
In a large sieve, rinse the rice under cold running water and drain. In a 2-quart 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 high temperature to low, cover and simmer until rice is tender and water has been incorporated into the rice, about 15 minutes.
Next, place a clean kitchen towel over the pan and cover with a lid, and let sit to absorb any remaining water vapor, covered, for 5 minutes. Add black and white sesame seeds, stir with a fork, and serve.
Wild Rice with Dried Cranberries and Hazelnuts
1 cup wild rice, rinsed; 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 rinsed wild rice in a medium (2 quart) saucepan and pour water to about an inch on top of the rice. Bring the water to a boil.
Immediately reduce heat to low, cover, and simmer until rice is tender and most of the water has evaporated, 40 to 60 minutes (be sure to taste). Pour the rice into a colander or sieve to drain the water.
In the same saucepan, melt the butter over medium heat. Add green onions and cook, stirring, until softened, about 2 minutes. Remove from heat and add cooked wild rice, along with orange zest and juice, dried cranberries and hazelnuts, stir 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 reminiscent of paella. This great side dish for salmon, shrimp or mussels.
2.5 cups lightly salted chicken broth or water; saffron (about 20 stigmas); 3 tablespoons olive oil; 1 medium onion, cut into small cubes; 1 red bell pepper, remove the core, remove the seeds 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 clove garlic, minced (1-1/2 teaspoons); 1/4 cup roasted almonds; 1 tablespoon chopped fresh oregano.
On the stove or in 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 the oil over medium heat. Reduce heat to medium-low and add diced onion and bell pepper. Cook, stirring, until softened but not browned, about 5 minutes.
Then add rice, salt and Cayenne pepper, and toss well to coat each grain with oil. Stir the rice for about 5 minutes. Stir regularly to prevent sticking to the bottom of the pan.
Reduce heat to low if there is any sign of burning. Add half the parsley and garlic.
STIRING TIP:
Gently stir the rice with a fork from the edge to the center of the pan. Continue this process around the entire perimeter of the pan for about 5-7 minutes in total. Until the rice becomes translucent.
Add the saffron broth to the pan with the 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 stand covered for another 5 minutes.
After the pilaf has arrived, remove the lid, add almonds and stir the rice with a fork. Add remaining 2 tablespoons parsley and oregano. Salt as needed.
Basmati rice with pistachios
2/3 cup peeled pistachios; 2 tablespoons 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 lightly salted chicken broth.
Roast the pistachios in the oven until golden brown, 7 to 10 minutes. Refrigerate. 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 leaves to the pan and continue to cook, stirring, until the onions soften.
Add the rice and cook, stirring until the rice is well coated with oil and slightly translucent, about 3 minutes.
Add chicken broth to the pot with the rice. 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.
Add salt to taste. When the rice is ready, sprinkle chopped pistachios on top.
Quick risotto with chicken and white wine1 cup short 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 – into slices.
Fry vegetables on large frying pan V olive oil until golden brown. Add the washed rice there and fry it until transparent. Cut the chicken into large cubes.
Move the vegetables and rice to the side in the pan and fry the chicken in the free space. Mix everything, pour in wine, water, salt, and seasonings.
Bring to a boil, reduce heat, cover with a lid and after 20 minutes the dish is ready.
Hello everyone, I very often come across such questions that people write in in social networks, what is the recipe for delicious fluffy rice as a side dish for meat?
Dear readers, I will now tell you one recipe with which you can prepare delicious, fluffy rice, without any problems, for a short time. I promise, if you try to cook it this way at least once, you will never even try it any other way.
The recipe is so simple that we need the bare minimum of ingredients, read about them below.
Ingredients:
1. Rice – 1 glass
2. Vegetable oil for frying
3. Salt to taste
4. Pepper to taste
Cooking method:
1. First of all, wash the rice under cold running water. It is important to get rid of dust and dirt that may have gotten into the packaging during packaging. We also need to wash off the excess starch, this will relieve it of excess stickiness.
2. Heat the frying pan until optimal temperature, pour in vegetable oil. Use oil only best quality, otherwise the rice may get a bunch of unnecessary odors into its composition. And this, as we know, will spoil the taste of the main dish.
3. Fry the specified amount of rice in a frying pan for 3-4 minutes. Thanks to this action, we will finally get rid of excess starch and strengthen the crumbly properties of the finished rice.
5. Add salt and pepper to taste. Cover with a lid and cook over low heat for 20-25 minutes. This is a standard amount of seasonings; you don’t need to add anything else, otherwise you will end up with a different dish than boiled fluffy rice.
6. Check if there is water in the frying pan. If there is, wait until it boils completely. We check without opening the lid. If you don't have a glass lid, you'll have to open it.
7. Our rice is completely ready, it turned out crumbly and very tasty. These properties were achieved thanks to pre-roasting grains, as I mentioned above.
For many housewives, the secret of preparing crumbly and delicious rice remains unsolved. Boiled rice It is included in many dishes and can be used as a side dish for meat or fish. How to cook it correctly so that you get not boiled porridge, but perfectly steamed grains of rice?
Why can't I cook rice properly?
The culprit behind the fact that instead of a crumbly dish you end up with a whole flatbread is the starch contained in the cereal. The more it is, the higher the probability of getting instead have a delicious lunch I'm a mess.
Cooking secrets:
To make the rice crumbly and tasty, you should use the proven advice of famous chefs.
1. Selection of capacity. Rice cereals should not be cooked in an enamel-lined pan.
2. The ratio of liquid to rice should be 1:1. This best option: during the allotted cooking time, the cereal will have time to absorb all the water and not boil over.
3. Rinse the ingredient at least 3 times until the water becomes clear and clean.
4. During cooking, stirring the dish is strictly prohibited.
Types of rice are classified:
1. by grain type: oblong, medium-grained and round;
2. according to the method of grain processing: polished, steamed and unpolished;
3. by color.
Methods of cooking rice
Each variety of rice is rich in important human body microelements. Its health benefits have been proven even by scientists.
Method one: classic
To cook rice according to classic recipe, necessary:
1. Rinse the cereal with running water at least 3 times to wash away the gluten and starch;
2. Pour rice into a saucepan and pour boiling water in a 1:1 ratio;
3. Add salt to taste and a teaspoon of vegetable oil;
4. Close the lid and cook over low heat until done.
Delicious rice goes well with any dish. This dietary product, which can be used by anyone who watches their figure.
Method two: pilaf in a frying pan
Cooking pilaf in a frying pan does not take much time. The result will be tasty dish, which can even be served at the holiday table.
A recipe with a photo will allow you to repeat all the manipulations with utmost precision. Now let's see what is included in this pilaf and how we will use the ingredients for cooking.
Ingredients:
1. Any meat – 500 grams;
2. Round rice – 2 cups;
3. Onion – 1 head;
4. Medium carrots – 1 piece;
5. Water - 3 glasses;
6. Garlic – 1-2 cloves;
7. Vegetable oil – 3 tablespoons;
8. Spices
Preparation:
1. Rinse the meat thoroughly, dry with a towel and cut into medium-sized cubes.
2. Rinse rice groats 3-7 times. Allow the liquid to drain.
3. Peel and peel the onion. Onion Finely chop the carrots and chop the carrots into strips (gritting is not recommended).
4. B large frying pan Pour in vegetable oil with lid. Add meat and fry over high heat until golden brown.
5. Add the onion and fry, uncovered, for 10-15 minutes over medium heat. Season to taste.
6. Having brought the meat and vegetables to half-cookedness, add rice to them. Distribute it evenly among the dishes.
7. Pour in the prepared water in a thin stream. Add whole garlic cloves.
8. Cover the semi-finished product with a lid. Do not open it until the end of cooking.
9. Cook the pilaf over high heat for the first 10 minutes, then turn down the heat for 10 minutes. Turn off the stove and wait another 10 minutes for the rice to finish cooking.
A delicious dish made from simple ingredients is ready. It is incredibly tasty and aromatic.
Method three: preparing rice for sushi
There is nothing difficult about making sushi and rolls at home. The main thing is to choose the right rice and cook it until cooked. Let's find out step by step how to do this without complications.
1. Before you start cooking, you should measure correctly required quantity cereals A kilogram of rice yields 15-17 servings. You need to build on this figure.
2. Rice for sushi should be washed in plenty of water. To do this, pour it into a container, fill it with cold water, mix and rub it with your hands. Afterwards, the cloudy water is drained, the floating grains of rice are removed and the procedure is repeated. Then the cleaned grains are placed in a colander and soaked for 15 minutes in clean water.
3. For cooking rice grains for Japanese food You should take a thick-walled pan, transfer the ingredient into it, add water, close the lid and place on low heat.
4. When the water boils, increase the heating power to the maximum mark for 2 minutes. Turn off the heat and cover the container with a clean towel. Leave for 15 minutes and begin preparing the obligatory dressing for the rice.
5. Mix 120 ml of rice vinegar with 6 tablespoons of sugar and 1.5 tablespoons of salt. Dilute a small amount water and bring to a boil. Pour the sauce over cooked rice and combine the ingredients with a wooden flat spoon.
Method four: a miracle from a slow cooker
For those who have a multicooker at home, cooking rice will not have the slightest difficulty. The device comes with a special measuring cup so that housewives can accurately calculate the amount of components.
1. Rice is poured into the bowl of the device at the rate of 1 measuring container of cereal per 3 measuring containers of liquid. Salt and, if necessary, vegetable oil are added to them.
2. Each manufacturer indicates a specific mode in which the rice is cooked the best way, regardless of the variety. The component is covered with a lid and cooked at the specified temperature for the specified time.
3. A product prepared in a slow cooker does not lose its nutritional and medicinal properties, it turns out crumbly and appetizing, as in the photo from culinary magazines.
That's all for me, thank you for your attention, we look forward to your recommendations, suggestions, and wishes.
Rice is one of the most widespread crops on our planet. it is capable of instantly, like any carbohydrate, providing our body with energy, and also has a whole bunch of other irreplaceable useful qualities for our health. These include benefits for the intestines, normalization of blood sugar and slowing down the aging process, because rice is a product containing antioxidants.
It is a fundamental food in many cuisines around the world. It is prepared in dozens in various ways, but the most common is cooking. To serve very tasty and crumbly dish, which does not stick together into one big lump, you need to be able to work with it correctly.
Today we will learn how to cook rice correctly!
How to cook rice as a side dish at home
There are dozens of different different types rice Each of them has its own cooking characteristics, and also differs in the recipes for the dishes in which it is used.
How to cook large portion at home so that everything turns out perfect? Many people learn this through a lot of trial and error. It seems huge and very difficult when you first take it on.
If you like to eat rice as a side dish, then you should think about buying a good rice cooker or multicooker. But this does not mean that you should immediately run out and buy it. Learn how to cook on the stove first. This will give you invaluable experience.
How to properly cook steamed short grain rice
What is parboiled rice?
This is rice that has been subjected to pre-treatment ferry. This is done in order, according to manufacturers, to convey the benefits and nutrients from the shell into the grain itself, preserving the benefits of the final product. Plus it becomes more crumbly after cooking. This variety is perfect for eating side dishes, pilaf, but it is completely unsuitable for use in sushi and rolls!
Washing
The first and main rule. Always rinse the rice in water first. Just pour it into a sieve and rinse under running water until you get rid of most of the turbidity.
You won't be able to make it transparent, but you can easily get rid of most of it.
This is necessary to wash away unnecessary starch dust and various debris from the surface of the grain. Keep in mind that some varieties may have a fairly large amount of starch and you will have to spend some time and effort on this.
Water ratio
For most varieties, a 1:2 ratio is ideal, that is, one cup of rice to two cups of water. Measure out an average of half a cup. raw cereal per person.
Some varieties require a little more water, some less. It all depends on the variety. See the instructions on the package, it is always indicated there right time preparations.
Wait until the water boils and pour the rice into it. You should take into account that at the end of cooking the volume will increase three times, so you should initially take a larger container.
Cooking process
- Pour rice into boiling water and cook, covering with a lid. At the same time, reduce the heat to a minimum. Try not to simply remove the lid from the pan. Because of this, the necessary moisture will evaporate.
- Look there after 15 minutes and assess his condition, how prepared he is. A medium portion is required when proper cooking about 15-20 minutes over low heat. In terms of consistency, it should not crunch on the teeth or be hard. At the same time, it should be crumbly and pleasant. If there is still water at the bottom, drain the rest. If the quantity is not very large, then cover with a lid and keep for a few minutes over the heat. After this, you can remove the lid and wait until it stops steaming and the last of the moisture disappears.
- Next, you can add, for example, a little butter to improve the taste.
If you have some left over after serving, that's not a problem. Boiled for several days.
How to properly cook rice for making rolls and sushi
In recent decades Japanese food has become widespread throughout the world. Our country is no exception. Nowadays, on almost every corner you can see an establishment or delivery service that offers sushi or rolls. They have become very popular here in Russia and this is not without reason, since this treat has great taste and unusual contrast and combination of products.
Cooking sushi rice correctly may seem very complicated, but in fact there is no huge difference from simply boiling it, except perhaps adding rice vinegar at the very end.
Stick to these simple recommendations and you will do great.
Right choice?
In fact, the Japanese came up with everything a long time ago and did it for us. Our task is to adopt this experience and follow the existing instructions.
To prepare sushi and rolls, a special variety called “Shari” is used. In our stores it is sold under the name “Sushi Rice”, so finding it is not a big problem. It has a round shape.
Rinse it under running water for several minutes to remove all the starch. Keep in mind that there is quite a lot of it in this variety. After this, pour into a saucepan and fill with water with a ratio of approximately 1:1.1 in favor of water.
The main thing is not to overdo it with liquid.
Preparation
- From the very beginning, you need to turn on the heat to maximum, stirring constantly until the water boils. Once boiling, cover the pan with a lid and reduce heat to low.
- After 6-10 minutes, check the remaining water level. If the water has boiled, turn off the heat; if not, check every minute. Here it is important not to miss the moment and not to burn the rice at the bottom, otherwise it will be completely saturated with the taste of burning. After cooking, let it sit for 5 minutes with the lid closed.
- When you pour the cooked rice out of the pan, there are a few things you should consider: important points. For example, use only a wooden spatula for this. A metal spoon will damage the grains, and I also don't think metal and vinegar are an ideal combination.
- Second, do not scrape any remaining rice from the bottom of the pan. If he's behind, great; if not, forget it. Dry and overcooked rice from the bottom will only spoil the whole delicate taste.
Vinegar dressing
As soon as you have cooked the rice, you should almost immediately season it with rice vinegar, the seasoning that gives rolls and sushi such an unusual taste.
For 3 cups of dry rice, use half a cup of rice vinegar, 2 tablespoons of vinegar and 2 teaspoons of salt.
Use only rice vinegar! Mix over low heat with rice until the sugar and salt crystals dissolve.
Mix everything well, this will take no more than a few minutes. After this, let the sushi rice cool until room temperature. You shouldn’t put it in the refrigerator for this, you will only do harm.
Important! Some prefer me spicy rice. It is also worth considering that different manufacturers rice vinegar can be different concentration. If you are cooking for the first time and are not sure, then use half of what we indicated. Trust your own taste and you yourself will feel the necessary concentration of the dressing.
How to cook long grain rice correctly
You must understand that long grain rice is treated the same way as brown rice.
Long grain rice is a crop whose grain length reaches more than 5 millimeters. We are now talking about polished rice, that is, a grain that has undergone processing, during which it has gotten rid of the shell, that is, the bran.
Personally, I believe that bran is the most important part, without which the use of this crop loses its meaning, since it contains all the minerals and vitamins, so I recommend using brown bran. However, polished long grain rice is also very popular. After cooking, it becomes very aromatic, tasty and crumbly.
Preparation
Like any rice, first of all you need to rinse it under cold running water. Pour it into a sieve or colander and rinse it in several waters to remove excess starch and various debris from its surface. Gently knead it with your hand, without causing tender grains damage.
Cooking process
- Pour everything into the pan prepared for cooking and fill with cold water. Water should be poured at the rate of 1 glass of rice to one and a half glasses of water.
- Pour in water, place the pan over high heat, cover with a lid and wait until the water boils. This takes on average up to five minutes.
- After this, reduce the heat and cook your long grain rice for about fifteen minutes. At the end of this time, open the lid and see how things are with the water. If the rice begins to fry at the bottom of the pan, making a characteristic clicking sound, then this means that you need to add a little more water.
- If everything is in order, then turn off the heat, cover with a lid and wait another five minutes for it to brew.
- This is all there is to it! Your rice is ready to be served as a side dish or main dish!
How to cook properly
Of all the varieties - this is my favorite type of rice. In terms of usefulness, it puts all other types on par.
According to nutritionists, you should eat some kind of whole grain every day, which includes brown rice. The main difference from white is that the bran and shell are not removed during processing. Bran and germ are rich sources of fiber, minerals and vitamins.
How to cook it?
Important! Don't skip a thorough rinse brown rice. He may have quite high concentration arsenic in its composition, and thorough washing removes up to a quarter of this harmful substance. Also the concentration of arsenic in ready dish reduces cooking rice in large quantities water, approximately 1:5, although this way you will lose most of the vitamins and minerals in the process.
Preparation
Place the long grain rice in a colander and rinse the grains with cold water under the tap for a few minutes. After this, drain off the excess residue, pour the rice into the pan and pour in water at the rate of 2 cups of water per 1 cup of brown rice. Add a large pinch of salt for taste.
Cooking process
Wait until the water boils, then stir the rice to bring down the temperature and cover with a lid, keeping the heat low. This type of rice takes about 40 minutes to cook. If you notice that the water begins to boil away too quickly before the rice has time to cook, add a little more.
Once everything is ready, turn off the gas and let the rice stand covered for a few minutes.
Take into account the proportions during cooking, the correct ones - from 1 cup of brown or brown rice, you get 3 cups of the finished product.
You can prepare the dressing in the form of fried onions and garlic, herbs or grated cheese. This rice goes well with these kinds of additions. If you want to use this rice instead of white rice in any recipe, then pre-cook it for about 15-20 minutes. This is necessary in order to reduce the cooking time. After that, feel free to use it as plain white rice in a recipe.
General questions about how to cook rice
Many people are surprised at people who still cook it the old fashioned way in a simple saucepan. You can buy a multicooker or rice cooker for quite a bit of money. To be honest, I’m not a fan of this technique, plus it takes up a lot of space in my kitchen. Cooking classically hones your cooking skills, which ultimately affects your overall skill level.
Note: The directions below apply to milled rice.
Do I need to rinse rice before cooking?
Certainly! First, you will wash away starch dust and various debris, including insects, that may be in your rice. Even considering that you wash away the beneficial substances, the losses are minimal. Removing starch from the grains will prevent the rice from sticking together and cooking in clumps. This will give a delicate taste and consistency.
When washing rice, should you wait until the water becomes clear?
No, you will do this for ages and still the water will never become completely clear. The most you can achieve is to make it less cloudy than at the very beginning.
Your goal is to achieve the highest possible purity.
Can you cook rice with the lid open?
Of course! This will not affect the rice in the end. You can lift the lid as many times as you like without any problems, especially the first time when you don't have enough experience.
Why did I say that you shouldn’t do this at the beginning of the article? Just so that you don't release excess moisture, which can cause you to develop extra hassle by adding water. I love it when the process is fine-tuned to the smallest detail. We poured water, poured it in, turned on the heat, 15 minutes, removed it, ready).
What kind of pan should it be and how much water do you need?
Quite large in size. This applies to all varieties of rice. Just imagine that at the end of cooking, the volume of the finished product will be increased by at least 2.5 times.
As for water, you must understand that it is different for each rice. There are no clear and strict rules. For white varieties, use an average combination of one to one and a half, for brown or brown rice one to two, as it needs more time. Take these proportions into account at the beginning and over time you will learn to see immediately by eye.
You must understand that it is difficult to immediately account for the exact amount of water, because even the moisture content in the rice itself may vary. Rice from a recent harvest may contain much more moisture than rice that has been sitting in storage.
Don’t be afraid to experiment and then you will achieve great success and learn how to properly cook any type of rice!
Should you salt rice?
And this is a matter of taste. Many people like rice unleavened, eating it as a side dish. Unleavened rice perfectly complements spicy, spicy and salty foods. Others, on the contrary, like to make the rice itself salty. Try different options and come up with your own. There are no clear rules that would prohibit salting rice.
How to cook rice correctly. Sushi and roll rice, brown rice, fluffy rice (in the oven, steamer and slow cooker) - the secrets of cooking different types of rice.
Rice has been cultivated for a long time different continents. For the inhabitants of our planet, this cereal has been one of the staple foods for thousands of years. It is not surprising that rice is so popular, because it is an excellent side dish for fish, meat and vegetables. Rice is used to prepare soups, cereals, puddings, desserts and casseroles. But for all these dishes to turn out tasty and appetizing, you need to be able to cook rice correctly. And even skilled chefs do not always manage to achieve perfection in this skill.
How to cook rice - general rules
There is not just one the right way cook rice The cooking technology depends on the result you want to achieve: rice for pudding should be soft and tender, for sushi and desserts – sticky, for salads and side dishes – crumbly. White polished cereals are cooked for 10-15 minutes, steamed ones - 20-25 minutes, and brown and wild rice It takes at least half an hour to soften.
What type of rice to choose
Long grain rice is ideal for side dishes, soups and pilaf: it does not stick together when cooked. Basmati turns out perfectly crumbly. This is the most elite variety rice, it is valued for refined taste and rich aroma. But in soups and risotto it is better to use medium-grain rice: after boiling it turns out soft, but sticks a little. Cooks value this type of rice for its ability to infuse the flavors of other components of the dish. Rice with round grains is ideal for desserts, puddings and casseroles: it boils well, acquiring a creamy consistency, and sticks together easily. But it’s impossible to make such cereal crumbly even by yourself a skilled cook. Very good and at the same time affordable option– this is steamed rice: when cooked, the grains do not stick together, and gentle processing allows them to be preserved optimal quantity useful components.
Rice tricks
1. First, bring the rice to a boil over maximum heat, then reduce the heat to minimum power and cook under a tightly closed lid until cooked. You cannot stir the rice while cooking; you can only do this once - immediately after you have poured the liquid into the cereal.
2. For cooking rice, you need to take a thick-walled vessel - glass, Teflon or stainless steel. It is better if it is not a high, but a wide pan. Perfect option for fluffy rice - a frying pan with a lid. And pilaf is perfectly prepared in a cauldron.
3. Before cooking, it is recommended to soak the rice for at least an hour (even jasmine and basmati varieties), and then rinse it many times (7-10 times) to completely free the grains from the sticky substance. Then the rice will boil faster and turn out more crumbly.
4. Pre-frying the grains in oil (vegetable or melted butter) will also help reduce the amount of fiber in rice. But you can do it another way: just put a piece of butter in a pan with rice at the end of cooking, without frying.
5. Salt is added at the rate of 1 teaspoon per 150 ml of cereal. It is better to pour rice with already salted water or broth. And to make the grains dazzling white, you need to add a couple of drops of natural vinegar to the saucepan.
6. If you want to enrich your rice with new flavors, you can add any spices to your taste in the water, fragrant herbs, fried vegetables, and use broth - vegetable, meat or fish - together with water. You can add candied fruits, dried fruits, fresh fruits, berries, honey.
7. There are several ways to check if the rice is ready. The first is to carefully tilt the lid: if liquid collects around the edges, it means the grains are not yet cooked. The second way is to try the rice on your teeth.
Round rice is ideal for sushi and rolls. Attempts to use long-grain varieties, such as basmati or jasmine, are doomed to failure: they do not soften when cooked. You can use special sushi-meshi rice - Japanese fine-grained: it is round and small (much shorter than the oblong grains we are used to), and is characterized by increased stickiness, which is exactly what is needed for sushi: it is very convenient to make balls from such rice. In Japan, sushi is made from nishiki, a special type of rice that turns into a mushy mass after cooking. Less common varieties are fushigon and okomesan.
It is very important to rinse the rice well before cooking, stirring vigorously and rubbing the grains with your hands. Experienced sushi masters recommend changing the water at least 7 times until it becomes completely clear. To make the rice moist and airy, it is very important to follow correct proportions liquids and grains: 1.25 cups water to 1 cup rice (as directed in recipe below). The container in which rice is cooked must be covered with a lid, and under no circumstances should it be opened during the cooking process. Do not remove the lid even after turning off the heat: you need to let the rice simmer in the pan for another 10-20 minutes.
Rice for sushi and rolls: recipe
You will need: 1 cup rice (about 180 g), 1.25 cups water (250 ml), 1 sheet of nori (optional), 0.5 teaspoon salt, 1 tablespoon rice vinegar, 1 teaspoon sugar, enamel pan or utensil made of stainless steel, tight lid.
Rinse the rice in cold water several times to completely remove any starch dust covering the grains. After washing, let the rice “rest” for 45 minutes, leaving it lying without water on a fine sieve: thanks to this, the grains will absorb the remaining moisture and swell. After the specified time has passed, pour water over the rice, place on the stove and let it boil. Remove the nori sheet. Cook the rice over low heat for about 10 minutes, then cover the pan with a towel and let stand for another 10 minutes. Rice vinegar Heat it a little, dissolve salt and sugar in it (it is better to use sea salt and cane sugar) and add to the cooked rice. Mix everything thoroughly and leave to “dry”: this way the rice will be saturated with vinegar, thanks to which it will be filled with a special aroma and will be able to easily take and maintain the required shape.
This is interesting!
In the old days, rice was "dried" in wooden tubs. Many Japanese chefs still recommend combining sushi meshi with vinegar in a wooden bowl, and using a wooden spatula to mix the grains.
How to cook brown rice
You will need: 2.5 cups of water, 1 cup of unpolished brown rice.
Rinse the rice well and transfer to a sieve. In a small thick-walled bowl with a tight-fitting lid, boil water, put the cereal in it, and when it boils, skim off the foam, reduce the heat to minimum power, cover tightly and cook for 40 minutes. You cannot stir rice during cooking, and you cannot rinse the finished cereal. Before serving, you can fluff the grains a little with a fork and add a piece of butter to the pan. In the unrefined brown rice Compared to white purified, it contains more calcium, potassium, iron, B vitamins, valuable fiber and other useful components. It cooks on average for up to 40 minutes, since the grains of this variety are the hardest.
How to cook fluffy rice
This question - how to cook fluffy rice - is asked very often. experienced chefs. The main thing is to choose the “right” rice (it is better to take basmati, jasmine or other varieties with long and thin grains) and rinse it thoroughly in plenty of cold water.
To make the rice even more crumbly, you can add a little oil (olive or butter) to it after cooking and mix well so that all the grains are evenly coated with fat. But if rice is served with meat or fish dishes, With vegetable sauce, then there is no need to fill it with oil.
How to cook fluffy rice: recipe
You will need: 1.25 cups of water, 0.5 teaspoon coarse salt(preferably sea), 1 glass of rice.
Rinse the cereal thoroughly in plenty of cold water (drain until clear) and place in a colander. When the rice has dried a little, place it in a saucepan, pour in water, add salt, let it boil, reduce the heat to low, cover the saucepan and cook for 20 minutes. After this, you don’t need to open the lid and stir the rice, just leave it on the stove, covering the dishes with a towel, so that the remaining moisture is absorbed and the rice reaches full readiness, became dry and crumbly. Before serving, lightly fluff the grains with a fork; if there are any stuck together grains, carefully separate them. If you do everything right, it will turn out beautiful. crumbly cereal, grain to grain: it can be served as a side dish for absolutely any dish.
Recipe 2. Crispy rice in the oven
You will need: a cauldron with a lid, 2 glasses of water, 1 onion, 1 glass of rice, 50 g each of butter and vegetable oil, salt to taste.
Rice cooked in the oven, in a casserole with a lid, turns out beautiful and crumbly. A piece of butter added to the cereal at the beginning of cooking will produce a beautiful crumbly mass.
Finely chop the onion and fry until translucent. refined oil. Place the rice washed in 7-8 waters in a cauldron, pour boiling water over it, add salt, put a piece of butter on top, sauteed onion and, stirring lightly, bring to a boil. After this, cover the cauldron with a lid and place in the oven for half an hour. Bake at 180º. Turn off the oven, but don’t take out the rice, let it simmer a little more, like in the oven. This little trick will add a special touch to an ordinary dish.
Recipe 3. Fluffy rice in a slow cooker
You will need: 2 multi-cups of steamed rice, salt, water (about 3 multi-cups), 1 tablespoon of vegetable or butter, pepper and other spices (optional).
Rice in a slow cooker turns out crumbly, soft and healthy: this method of cooking allows you to preserve everything in the grains. valuable substances, and adding various spices to rice cereal allows you to get different tastes And Beautiful colors. For example, with curry, rice takes on a pleasant golden hue. So, first rinse the rice several times, place it in a slow cooker bowl and pour hot water(so that it covers the grains to the thickness of one and a half fingers). Then add salt, vegetable oil and spices (optional). Mix everything, cover with a lid and cook the rice in the multicooker in the “buckwheat” mode. If this mode is not available, select the “rice”, “pilaf” or “normal cooking” mode. If you use the “pilaf” mode, then in the last 7-8 minutes before the end of the program you need to turn off the multicooker and switch to the “warm” mode, otherwise the bottom layer of rice will fry.
Recipe 4. Fluffy rice in a double boiler
You will need: rice, steamer, rice container, salt, spices and water.
A regular steamer is easy to use and the most versatile for cooking rice.
Rice in a steamer turns out crumbly, soft, appetizing, much more delicate in taste than in regular saucepan, and also this rice healthier than cereal, welded in the usual way. Almost all modern steamers are equipped with a special container for boiling rice: thoroughly washed cereals are poured into it. White polished rice is cooked in a double boiler for an average of 10-15 minutes, and brown unpolished and wild rice - 25-30 minutes.
Rinse the rice thoroughly in cold water until it is completely clean. This way you will wash away all the dirt and excess starch from the grains, and the rice in the steamer will turn out not sticky, not overcooked, but beautifully crumbly. Fill the base of the steamer with cold water (no need to add salt, spices, or vinegar!). Place the rice in a special container (it should be included with the device), place it in the steamer and turn it on for 5-6 minutes to steam the grains without water. Then add cold water to the container with rice (in a 1:1 ratio), salt and season with spices as desired. Set the timer for 30-40 minutes.
There are so many types and varieties of rice that you cannot tell about all the methods and secrets of its preparation in one article. The main thing is to hold general recommendations, how to cook rice correctly, and not be afraid of experiments in the kitchen, then any, even the simplest dish will pleasantly surprise both household members and guests. Have delicious rice!
Rice is usually served with various side dishes, meat and fish. He has many useful substances. But not every housewife is able to cook delicious porridge.
How long should you cook the rice so that it becomes crumbly? This is the most important factor that is worth knowing and taking into account when cooking crumbly porridge.
Required components:
- Rice – 1 glass;
- Water – 2 glasses;
- Butter – 3 tbsp. l.;
- Salt - to taste.
Cooking time: 60 minutes.
Calorie content: 140 kcal.
Cooking steps:
How to get fluffy rice
There are several ways. So, here's how to cook rice so that it's fluffy:
These methods describe general principles. Below is the recipe for a complete side dish.
Required components:
- Rice – 2.5 cups;
- Nutmeg - a pinch;
- Turmeric – 5 g;
- Salt – 20 g;
- Ground paprika – 5 g;
- Vegetable oil – 50 ml.
Cooking time: 45 minutes.
Calorie content: 140 kcal.
Cooking steps:
- Place the cereal in a container and pour boiling water over it;
- Leave for 10 minutes, during which time the water will turn white;
- Drain the water and rinse the cereal under running water;
- In this case, the grains must be rubbed with your hands, continue until the water becomes clear;
- Place the cereal in a cauldron and add water so that the water covers the rice and its level is 2 centimeters higher;
- Add spices, oil and salt. Mix;
- Cook in a cauldron over low heat, covered, for 20 minutes.
How to properly cook fluffy rice for a side dish in a saucepan
Before cooking rice, you need to think about what result you want to achieve. The result depends not only on the method, but also on the type of cereal.
Short grain/round rice has a lot of gluten. This promotes moisture absorption. As a result, it sticks together and boils over. It should only be washed under running water. It absorbs even this kind of water well.
Long-grain polished is most suitable. It does not stick together into lumps and has a very delicate taste.
Brown/brown rice should be soaked before cooking. The cooking time is also different, it is much longer. This variety is preferred by people who pay a lot of attention to their health.
Steamed grains cook faster and are almost universal. Any dish can be prepared from this type of cereal.
How to cook a truly tasty and crumbly dish? 
Required components:
- Rice – 1 glass;
- Water – 1 glass;
- Salt - to taste.
Cooking time: 40 minutes.
Calorie content: 130 kcal.
Cooking steps:
The most common mistakes that cause rice to stick together
- Rice can very easily be ruined if it burns. There are several explanations for this. The most common one is that the porridge will burn if you do not maintain the ratio of liquid to porridge. This way the bottom will burn and the top will stick together;
- You can also undercook the rice. This can happen if you cook over very high heat. This way, all the moisture will evaporate before the porridge is cooked. This can be corrected by adding a little to the container. hot water. But please note, due to excess water rice may stick together;
- If the porridge is ready, but there is water left, then there are several options. You can evaporate the remaining moisture on a burner or strain through a sieve;
- If you stir the porridge, lumps will form. This does not make the porridge any less tasty, but the appearance does not cause any appetite. As a last resort, you can stir the porridge only once, when it boils;
- Do not rinse rice after cooking. Porridge is washed only before cooking. In this case, it is necessary to remove all debris and all grains on the surface;
- For side dishes, you can fry rice. It is washed, placed in a container with hot oil and all the liquid is evaporated. Then fry a little and add the required amount of cooking liquid;
- Choose the right type of rice. Round-grained is least suitable for this purpose.
- The amount of water should be strictly observed;
- Pour boiling water over the porridge only;
- When choosing a container for cooking, give preference to thick-walled dishes;
- Add salt at the end of cooking;
- Water can be replaced with broth;
- After cooking, it is not recommended to open the lid for some time;
- Keep an eye on the expiration date of the cereal. If it passes, the porridge will stick together and the grains will break.
Bon appetit!
And one more visual recipe Cooking fluffy rice is in the next video.
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