How many delicious nutritious meals can be cooked with rice! And when it is crumbly, it makes an excellent side dish that goes well with vegetables, meat, and fish. In addition, rice is very useful for human body. It contains vitamins of groups B, E, PP, as well as copper, magnesium, phosphorus, potassium, iron, calcium, manganese, zinc, selenium. so that it remains tasty and retains its beneficial properties? The question, it would seem, is trifling. However, often the rice is not perfect. There are several points, given which, you can achieve perfection in this matter.
First of all, to get friable rice, you need to choose suitable variety cereals. Different varieties are used for completely different dishes. So, rice can be round-grain, medium-grain and long-grain. The species differ from each other in terms of preparation time, processing method, useful properties even in shape and color. Round-grain rice quickly absorbs water, and therefore sticks strongly during cooking. For this reason, crumbly rice cannot be cooked from such cereals. This variety is used more for making puddings, sushi or casseroles. Medium-grain rice is highly water-absorbent, contains a lot of starch and is sticky. It goes well with risotto or soups. But the ideal variety for making crumbly rice garnish is long grain. When cooking, it does not stick together, as a result of which it turns out excellent meat and vegetables.
After the variety is selected, you can proceed to the cooking process itself. The most important rule: rice should be thoroughly washed until the water is clear to wash off the husk, excess starch and dust, and then soak it in cold water.
1. Rinse the cereal thoroughly, leave it for 60 minutes in cold water. Then, when it is almost completely absorbed, add a little more water and put on slow fire for 5 minutes. No need to stir. So the rice will cook quickly, will not burn and will remain crumbly.
2. Rinse the rice thoroughly, place in cold water for 15 minutes. Throw the cereal on a sieve so that the water is completely glass. Put the rice in a preheated pan and, stirring, wait until the leftovers. Then you can put it in a saucepan and pour over the broth, for example, vegetable. When it boils, cover with a lid and simmer for another 10 minutes over low heat. Fluffy rice is ready!
3. The next way you can cook rice of any variety, and it will still be crumbly and tasty. The method is called "army". Pour washed rice into boiling water and wait until it boils. Then immediately put it on a sieve and rinse again cold water. When all the water has drained, you need to put the rice in cold water again and cook, without stirring, until tender.
That is, as can be seen from the proposed cooking options, friable rice can be cooked either by soaking or by dipping. The first option is, of course, more difficult, but still worth a try. The main thing is to follow the above recommendations and observe the necessary proportions: there should be twice as much water as cereals. In this case, the rice will turn out tasty and crumbly, and the whole family will be able to enjoy a well-cooked dish.
Many people believe rice porridge tasteless and unsightly and do not serve it as independent garnish, but only with additions - with sauces, with meat sauce, combined with vegetables or mushrooms and so on. But, as we know, in the East they eat rice every day and serve it as an independent dish. And rice from oriental cooks comes out unusually tasty, crumbly and appetizing. Soviet historian, William Pokhlebkin, who comprehensively studied culinary issues, in one of his books on culinary arts, pointed out the following mistakes made by housewives when cooking rice at home. He condemned the way crumbly rice porridge by boiling rice in excess water with preliminary frying of rice groats and further washing with boiling water. As a result of all these manipulations, such a cook, as Pokhlebkin writes, receives “in essence, a beautiful grain, a purely decorative product, is it any wonder that it is tasteless!”. This happens due to the leaching of protein and starchy substances from rice - rice becomes a tasteless pacifier.
To avoid this and get delicious fluffy rice as in the East, William Pokhlebkin also suggests cooking rice in an oriental way, which means a precisely calculated amount of water and a strictly defined cooking time. Let's try.
How to cook rice properly:
The first rule for making delicious rice porridge is to respect the proportions of water and rice. And our usual "2:1" turns out to be an erroneous opinion. It is necessary to take 300 cm 3 of water for 200 cm 3 of rice, that is, the ratio will eventually be 1.5: 1. Rice should be poured with boiling water or cereals should be poured into boiling water in order to exclude the time required to bring water to a boil, which will be different for different stoves, and we will not be able to accurately calculate the cooking time for each specific case.
Cook rice in a saucepan with a tight-fitting lid to prevent all steam from escaping from the saucepan, which should go to cook the rice. Keep the lid heavy, or put a weight on it to keep it from moving during the vigorous boil.
Cooking time for rice should be exactly 12 minutes, no more and no less. Cook for 3 minutes on high heat, 7 minutes on medium and the last 2 minutes on low. Next, you need to turn off the heat and leave the rice on the stove under the lid for 12 minutes. Do not open the lid until this time has elapsed! After 12 minutes, open the lid, salt and flavor with oil (20-25 g) - and that's it! You can and should try. Rice turns out slightly dense, crumbly and very tasty. He wants to eat just like that, without any additions.
Let's summarize the information in order to understand forever how to cook delicious crumbly rice. Imagine in the form of a recipe:
- measure out right amount water. Take 1.5 cups of water per cup of rice.
- Bring water to a boil. Pour the sorted, washed rice under cold water into boiling water.
- Cover with a heavy lid. Cook for 12 minutes: 3 minutes on high heat, 7 minutes on medium heat, 2 minutes on low heat. Turn off heat and leave covered for 12 minutes.
- Add butter, salt.
Rice - great choice for supporters of an active lifestyle and. Rice is a significant source complex carbohydrates and also, rice contains fiber and in appreciable amounts.
How to cook fluffy rice. Method 1:
Before how to cook rice put it in a sieve and thoroughly (several times) rinse it in cold water, changing the water and shaking.
- Pour into a saucepan two volumes cold water, salt, add seasonings and pour one volume rice.
- Cook rice on low heat for 15-20 minutes. in a non-enameled saucepan with a closed lid.
- As soon as the water evaporates completely, the rice is cooked.
- After such cooking, the rice is transferred to a colander, then stored in a bowl or pan.
According to the length and shape of the grains rice is divided into:
- Round grain rice- has almost round opaque grains. The length to width ratio is less than two to one. Contains a lot of starch. When cooked, it acquires a creamy texture. The grains stick together and absorb a large amount of water. Due to its high “stickiness”, this particular rice variety is used for making sushi.
- medium grain rice. The length to width ratio is less than three to one. The grain size is 4 to 6 mm. After cooking, it remains whole and crumbly, and therefore is ideal for making paella, risotto, pilaf and soups. Cook rice in a water bath or in a saucepan.
- Long grain rice. It is at least three times longer than it is wide. When cooked, it does not stick together and absorbs a moderate amount of liquid. The most popular varieties are Basmati and Jasmine. Both white and brown long-grain rice are popular all over the world. Thai red long grain rice is highly valued for its decorative appearance.
by color rice grains are distinguished:
- White rice- passed all the stages of grinding and lost a significant part of its useful properties.
Rice with yellowish or amber shade - soaked in water and steamed (steamed) white or brown rice. During steam processing, rice grains retain b O more vitamins and minerals, and the grains themselves become more crumbly.
- red rice. His homeland - Thailand - is the largest exporter of red rice. This long grain rice which takes about 25 minutes to cook. Valued for its decorative appearance.
- brown rice. In the process of processing, it retains a nutritious bran casing containing the most useful vitamins and amino acids. This shell gives the rice light nutty smack.
- Wild rice. Black rice (Tibetan). This rice contains almost twice as much protein as regular and long grains. Its shell contains a large amount of vitamins, minerals and fiber. Has a peculiar taste.
How to cook fluffy rice. Method 2:
- Rinse the rice well, pour boiling water from the kettle in a ratio of 1: 2(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 rice pot.
- Let the rice "walk" on the stove on its own - and in 10-15 minutes it will be ready. This method is very good for parboiled long grain rice. - Main: do not stir rice while cooking.
- enamel pan better not to use.
- Rice, when cooked, increases in volume by 3 times.
- Usually, one cup of rice makes four servings.
- For sushi and use small and round rice. Cook sushi rice for 15-20 minutes. Transfer the rice to a damp wooden sushi bowl and pour over the vinegar mixture. Turn the rice over but do not stir.
How to cook rice in the microwave
- Rinse the rice well under cold water, transfer to a bowl that can be put in the microwave.- Add two cups of boiling water to a glass of rice, a little salt, a little sunflower or olive oil (1 tablespoon), you can add more chicken bouillon(if the powder is 1 tablespoon, if the cube is diluted with the same boiling water), cover with a lid or a glass plate and put in the microwave for 13 minutes. Turn on the microwave at a power of 700-800 watts.
- Do not remove immediately, let stand for 5-10 minutes.
How to cook rice in a slow cooker
- Put the washed rice in a slow cooker. Add boiling water at the rate: for 3 multi-glasses of rice 5-6 multi-glasses of water.- Salt the rice, add oil (1 tablespoon), switch to the "buckwheat" mode, and cook until ready.
How to cook friable rice in a double boiler
- Rinse the rice well, drain the water and put in a double boiler.- Pour rice with water in a ratio of 1: 1, add and.
- Cook rice in a double boiler for 35 minutes.
How to cook rice in a pan
- Before how to cook rice put it in a sieve and rinse thoroughly.- Put the pan on the fire, add water, salt and pour rice in a ratio of 1:2. Add a tablespoon of vegetable oil to half a cup of rice.
- Cook rice in a pan for 15 minutes after boiling water under a lid over a small wide fire.
3 minutes before the end of cooking, add to taste.
How to cook rice with green peas and ginger
Rice ( ) - 1 glass; green pea(chilled) - 2 cups; turmeric - 1 tsp; garlic - 3-4 cloves; fresh ginger - rhizome 1.5 cm long; cardamom - 1 box; salt - to taste; vegetable oil- 3-4 tablespoons
Rinse the rice, put it on a sieve and let the water drain. Peel the garlic cloves and cut into slices. Remove the skin from the rhizome, grate. Crush the box and remove the seeds from it. Heat vegetable oil in a deep frying pan, throw cardamom, ginger and garlic into it. Saute, stirring, until the garlic turns yellow-brown. After that, use a slotted spoon to catch the spices from the oil and throw them away.
Pour the rice into the oil and fry until it becomes crumbly. After that, fill the rice with water (the water level should be about 1 cm above the level of the rice). Add the ground (do not interfere!), let the water boil, then reduce the heat and cook until the rice is ready. Salt to taste. This will take quite a bit of time. Separately, boil green peas in salted water, add them to boiled rice and mix. Rice with peas is ready.
How to cook rice with vegetables
Round white rice - 1 cup; saffron - 1 small whisper; broth (or water) - 1.5 -2 cups; salt - to taste; cauliflower - about 400g; Bell pepper(red) - 1 piece; olive oil - 2 tbsp. l.Pour in water (about 1/4 cup). Rinse the rice, put it on a sieve and let the water drain completely. In a frying pan, heat a tablespoon of olive oil, throw in all the rice and, stirring, ignite it in oil for several minutes until the rice becomes “glassy”. Add broth and saffron infusion, shake the pan. The liquid should slightly exceed the level of the rice.
Salt, cover and cook until the rice is ready (do not interfere) Disassemble the cauliflower into very small inflorescences. Cut the pepper in half, remove the seeds and cut into small cubes. In another frying pan (or saucepan), add oil, cauliflower and pepper. Put on fire and simmer until the cabbage is cooked. Combine vegetables in rice, mix, shake the pan. Rice with saffron and vegetables is ready.
How to cook rice cakes
Rice - 1 cup, vegetable oil - 4 tablespoons, crushed white crackers - 1/2 cup, for sauce: dry mushrooms - 3-4 pieces, onion - 1 onion, flour - 1 tbsp, vegetable oil - 2 tbsp, raisins (raisins) - 1 cup, sweet almonds - 1/2 cup, juice lemon, sugar - to taste.
Boil the rice in salted water until soft, discard, let the water drain well, put in a saucepan, crush a little so as not to crumble, pour 1 tablespoon of oil and let cool. From this mass, cut cutlets, roll in breadcrumbs and quickly fry on both sides. For the soaked sauce, boil the broth. Finely chopped onion fry in oil, add flour and fry together.
Pour, stirring gradually, into a glass mushroom broth and boil. Scald raisins and almonds several times with boiling water. Let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce boil. Pour the meatballs with this sauce.
How to cook rice the American way
Rice (long-grain) - 0.8 cups, sunflower oil - 2 tablespoons, onion (chopped) - 1 pc., garlic (chopped) - 2 cloves, hot chili(red or green, fresh) 4-6 pcs., tomatoes (peeled and chopped, without seeds) - 350 g, chicken broth - 4 cups, salt, pepper - to taste, peas (boiled or defrosted) - 60 g, coriander - fresh branches.
Place the rice in a bowl, cover with boiling water and leave for 30 minutes. Drain the water, leave the rice in a colander for about 1 hour. Heat oil in a heavy bottomed pan. Pour, stirring, rice so that all the grains are covered with oil. Add onion, garlic and chili. Saute for about 4 minutes, until the onion is translucent and the rice is golden.
Add tomatoes and broth, salt and pepper, cover and simmer for 20-30 minutes until all liquid is absorbed and rice is soft and crumbly. Five minutes before the readiness, add the peas. If you prefer more cooked rice, add a little more broth after 20 minutes and continue to simmer until all the liquid has been absorbed. Transfer to a warmed dish and garnish with coriander.
How to cook rice with lemon and jam
Rice - 240 g, milk - 200 g, water - 200 g, powdered sugar - 200 g, lemon - 1 pc., rum - 40 g, jam - to taste.
Rice is washed, changing the water several times, poured into boiling water and boiled for 5 minutes. Then it is strained, boiled in a mixture of milk and water, put into a deep bowl and cooled. By adding powdered sugar, lemon juice and zest, rum, the mass is kneaded and laid out in a suitable form, greased with peanut butter, and kept for several hours in the refrigerator. Serve a dish with fruit, draining the syrup.
How to cook rice the Chinese way
Long grain rice (white) - 1 cup, water - 1.5 cups
Pour the washed rice with cold water, salt and leave for 3 minutes. Then, cover the pan with a lid and put on a strong fire. Once the water boils, cook the rice for 3 minutes. Then, reduce the heat to medium and continue to cook for another 7 minutes with the lid closed, then reduce the heat to a minimum and continue to cook for another 2 minutes. Turn off the heat, wrap the pot with rice and do not open for 15 minutes.
How to cook Korean rice (serve with carrots)
Round-grain rice - 1 cup; water - 2 glasses
Pour the washed rice with two glasses of cold water and put on high heat. Bring to a boil, reduce heat and cook rice for ten minutes under a closed lid. Do not stir. Turn off the fire and do not open the lid for 15 minutes.
While the rice is cooking, we are cooking. Korean carrot. For this we need:
Carrots - 4-6 pieces; onion - 1 pc; garlic - 2 cloves; sugar - 1 tbsp. l.; soy sauce- 1 tbsp. l.; Acetic essence- 1 tsp; allspice (black, ground) - 0.5 tsp; hot red pepper - 0.5 tsp; coriander (ground seeds) - 0.5 tsp; vegetable oil - 100 ml; salt to taste - 0.5 tsp
Three strips of washed carrots and knead very well with your hands. Add salt, sugar, coriander, pepper, soy sauce, vinegar and mix well again.
We cut the onion into half rings and fry in vegetable oil over high heat until a very persistent light brown color. We extract the onion from the oil - we don’t need it, and pour the carrots with this boiling oil, add crushed garlic, mix and - you can serve with rice. Bon appetit!
How to cook Japanese rice
Medium grain rice (round) - 1 cup, water - 1.5 cups, salt - 1 teaspoon
Pour the washed rice with cold water and leave for 15 minutes. Then, cover the pan with a lid and cook for 12 minutes. Turn off the heat, do not open the pot of rice for 15 minutes. Then salt the rice and stir.
How to cook Indian rice
Long grain rice (basmati) - 1 cup; butter - 1 teaspoon; salt - 0.5 teaspoon; ground black pepper - 0.25 tsp. spoons; turmeric - 1 teaspoon; saffron - 6 stigmas; water - 2 glasses
Heat up the pan, melt the butter in it and lay out the raw washed rice. Salt the rice and add spices. Fry the rice for 5 minutes over medium heat, stirring occasionally. Pour boiling water into the rice, close the lid and cook the rice over low heat for 15 minutes. Do not stir.
How to cook rice the Vietnamese way
Long grain rice - 1 cup, water - 2 cups, cilantro (coriander greens) - 4 sprigs
Put the washed rice on a preheated dry frying pan. Heat rice, stirring, 2 minutes. Then, pour rice into a saucepan, add chopped cilantro and pour 1 cup of water. Cook rice without stirring for 20 minutes after boiling under the lid.
Brown rice with walnuts and golden raisins2 tablespoons of olive oil; 1/2 small yellow onion, finely chopped
1/2 cup brown rice; salt; 2 tablespoons golden raisins; 1/4 cup walnuts, finely chopped; 2 tablespoons finely chopped fresh parsley; freshly ground black pepper Heat oil in a 2 liter saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 minutes. Add rice and stir to coat in oil. Add 1-1/4 cups of water and 1/2 tsp. salt.
Bring to a boil over high heat, cover, reduce heat to low, and simmer until all water is absorbed and rice is tender, about 35 minutes. Remove from heat and leave for 5 minutes before fluffing with a fork.
Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Let them plump for 10 minutes; then strain. Mix the raisins walnuts, and parsley into the cooked rice and season to taste with salt and pepper.
Boiled rice Jasmine "Triple Sesame" with sesame
This rice gets its triple sesame flavor from toasted sesame oil and black and white sesame seeds. This dish is a great side dish for any meal, especially with salmon or other seafood dishes.
1 cup jasmine rice; 1 tablespoon of sesame oil; 1 tsp unsalted butter; salt; 1 tablespoon black sesame; 1 tsp roasted white sesame seeds
Rinse the rice in a large sieve under cold running water and pat dry. In a 2 liter saucepan, combine 1-1/2 cups water with rice, sesame oil, butter and 3/4 tsp. salt.
Bring to a boil over medium heat. Stir once. Reduce the heat to low, cover and simmer until the rice is soft and the water has entered the rice, about 15 minutes.
Then put clean kitchen towel on the pan and cover, and let stand to absorb the remaining water vapor, covered for 5 minutes. Add the black and white sesame seeds, stir with a fork, and serve.
wild rice with dried cranberries and hazelnuts
1 cup wild rice, washed 1 tablespoon unsalted butter;
1/4 cup thinly sliced green onions (white part only) 2 tablespoons finely grated orange zest; juice of 1/2 orange; 1/2 cup dried cranberries, coarsely chopped 1/4 cup hazelnuts, coarsely chopped 1/4 tsp salt; freshly ground black pepper
Place the washed wild rice into a medium saucepan (2L) and pour about an inch of water over the top of the rice. Bring the water to a boil.
Immediately reduce the heat to low, cover and simmer until the rice is soft and most of the water has boiled away, 40 to 60 minutes (remember to try). Pour the rice into a colander or sieve to drain the water.
In the same saucepan, melt butter over medium heat. Add green onion and cook, stirring occasionally, until tender, about 2 minutes. Remove from heat and add cooked wild rice, along with orange peel and juice, dried cranberries and hazelnuts, mix with a fork. Season with salt and pepper to taste.
Serve immediately.
Rice pilaf with saffron, red pepper and toasted almonds
The flavors in this pilaf are a bit like paella. This is a great side dish for salmon, shrimp or mussels.
2.5 cups low-salt chicken stock or water saffron (about 20 stigma fruits); 3 tablespoons of olive oil; 1 medium onion, cut into small cubes; 1 red bell pepper, remove the core, deseed and cut into small cubes (about 1 cup); 1 cup long-grain cooked white rice 1 tsp salt; a pinch of ground cayenne pepper; 1/4 cup coarsely chopped fresh parsley 1 large garlic clove, minced (1-1/2 teaspoon) 1/4 cup roasted almonds; 1 tablespoon chopped fresh oregano
On the stovetop or microwave oven heat the broth or water almost to a boil, turn off the heat and add all the saffron. Cover with a lid and leave for 15-20 minutes.
In a saucepan with a tight lid, heat oil over medium heat. Reduce heat to medium low and add diced onion and bell pepper. Cook, stirring, until soft but not brown, about 5 minutes.
Next, add the rice, salt, and cayenne pepper to the oil in the saucepan, and mix well to coat each grain with oil. Stir the rice for about 5 minutes. Stir regularly to prevent it from sticking to the bottom of the pan.
Reduce heat to low if there are any signs of burning. Add half the parsley and garlic.
MIXING TIP:
Gently stir the rice with a fork from the edge towards the center of the pot. Continue this process around the entire perimeter of the pan for only about 5-7 minutes. Until the rice becomes translucent.
Add the saffron broth to the pot of rice, stir once, and bring to a boil over medium heat. Reduce heat to low and simmer for 18 minutes. Then remove from heat, and let the pilaf remain closed for another 5 minutes.
After the pilaf has reached, remove the lid, add the almonds and mix the rice with a fork. Stir in remaining 2 tablespoons parsley and oregano. Salt as needed.
Basmati rice with pistachios
2/3 cup shelled pistachios; 2 tablespoons of rapeseed oil; 1 small yellow onion, finely chopped (about 1 cup) 1/2 tsp salt; 1/2 tablespoon coriander seeds, lightly crushed 12 whole green cardamom pods; 3 inch piece of cinnamon stick; 1 Bay leaf; 1.5 cups basmati rice, rinsed 2.5 cups low-salt chicken stock
Roast the pistachios in the oven until golden, 7 to 10 minutes. Cool down. Roughly chop the nuts and set aside. 
Heat oil in a medium saucepan over medium heat. Add onion and salt and cook for 2 minutes.
Then add the coriander, cardamom, cinnamon, and bay leaf to the pot and continue to cook, stirring, until the onion softens.
Add the rice and cook, stirring until the rice is well oiled and slightly translucent, about 3 minutes.
Add chicken broth to the rice pot. Add cinnamon, bay leaf, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and cook without stirring until liquid is absorbed and rice is tender, about 15 minutes.
Salt to taste. When the rice is ready, sprinkle chopped pistachios on top.
Quick chicken risotto with white wine1 cup round grain rice, 2 fillets chicken breast, 2 heads onion, 2 large carrots, 1 cup dry white wine, 1 cup water, olive oil, salt, pepper, all-purpose seasoning with dried vegetables.
Cut the washed and peeled carrots into long strips. Onion - slices.
Saute vegetables in a large skillet olive oil until golden. Pour the washed rice there and fry it until transparent. Cut the chicken into large cubes.
Move vegetables and rice to the side in the pan and fry the chicken in the vacant place. Mix everything, pour in wine, water, salt, add seasonings.
Bring to a boil, reduce heat, cover with a lid and after 20 minutes - the dish is ready.
Rice is very useful product. It contains vitamins of groups E, B and many others. It also contains minerals that are very beneficial for health. For this reason, rice perfectly copes with disorders of the digestive system and perfectly cleanses the entire body. No wonder many diets have been created on its basis.
There are a large number of varieties of cooked rice. Someone likes to make rice porridge out of it, while someone prefers crumbly rice. It is rice in friable form that is used by many as a side dish.
How to cook rice so that it is crumbly - which rice to choose
There are several varieties of rice. Available in round grain, medium grain and long grain. Each variety has its own shape, features in cooking and cooking. For this reason, the result is completely different dishes. Rice also differs in the type of polishing. There is a polished and steamed look. Since the top layer of rice is removed during the polishing process, it is much easier to boil and can stick together. But steamed rice has an upper shell and can retain its shape for as long as possible.
Round grain rice
When cooking, it sticks together and takes in a large amount of water. Therefore, it will be extremely difficult to cook friable rice from it.
medium grain rice
This rice does not absorb as much water, but often contains starch and can also stick together when cooked. For crumbly rice it won't fit either.
long grain rice
But this variety of rice will definitely turn out crumbly if it is cooked correctly. Its shape of grains will prevent them from sticking together during cooking, so for crumbly rice, the long-grain variety is ideal. The ideal option there will be a steamed long-grain variety.
How to cook rice so that it is crumbly - recipe 1
For cooking you will need the following ingredients:
- Rice and water in a ratio of 1:2.
- Vegetable (refined) oil 1-2 tablespoons.
- Salt to taste.
Sequencing:
- Rice should be thoroughly washed under cold water. A large bowl works best for this. Water must be collected and drained approximately 5-6 times. The water must be clear.
- Pour rice a small amount cold water and let it soften a little. This takes 20-25 minutes. After that, all the water must be drained.
- Pour water into a saucepan and put on high heat. After complete boiling, you need to add salt in the right amount.
- Add rice and vegetable oil. Stir the rice so it doesn't stick.
- Cover the pot with a lid for 20 minutes. If polished rice is used for cooking rice, then the time must be reduced by 2 times.
- Remove the pan from the heat and let the rice brew for 10-15 minutes.
Already cooked rice can be seasoned with oil or spices. So the rice will turn out even tastier and more aromatic.
How to cook rice so that it is crumbly - recipe 2
To cook rice you will need:
- Rice 1 cup.
- Water for cooking 2 liters.
- Water for washing rice 1-2 liters.
- Vegetable (refined) or butter for dressing.
- Salt to taste.
Sequencing:
- Rinse rice with cold water. You need to do it until the water becomes completely transparent.
- Pour water into a saucepan and put it on fire. Wait for the water to boil completely and add salt. Reduce heat and add rice.
- Simmer rice over low heat for 20 minutes. It should be a little undercooked.
- Drain the rice in a colander and rinse with hot water.
Ready-made rice can be seasoned with oil or various spices.
Loose rice requires very few ingredients to make. However, it is imperative to take them in the correct proportions. This will allow you to achieve the correct consistency of the resulting dish.
How to cook fluffy rice? For some, this is as easy as shelling pears, but for some, not everything turns out so smoothly. To cook friable rice, you just need to know the rules and secrets. The first condition for friable rice is correct proportion rice and water. The amount of water depends on the type of rice. The easiest way to cook friable rice is long-grain varieties.
Method 1 - Rice frying
Method 2 - Soaking and Washing the Rice
Method 3 - Large amounts of water
Proportions of water depending on the variety of rice:
Basmati - 2-2.5 cups of water (depending on quality and manufacturer)
Jasmine - 1.5 cups of water
Long grain - 1.5-2 cups of water (depending on quality and manufacturer)
If you overdo it a little with water, then the rice will turn into porridge. If there is not enough water, there are two options: leave the rice under a closed lid and it will come, or add a few tablespoons of boiling water and continue cooking the rice. That is, a smaller amount of water is fixable in order to end up with delicious crumbly rice.
There are three more secrets for making friable rice - salt, oil and boiling water. Rice can not be poured for cooking with cold water, only with boiling water! More about everything is written in detail in three ways to cook friable rice.
Ingredients:
Rice - 1 cup
Water - 1.5 to 2.5 cups (depending on the type of rice)
Salt - 0.5 tsp
Vegetable oil - 2 tbsp.
The first way to cook rice - raw frying
This method of cooking friable rice is quite versatile, it is suitable for any kind of rice and there are practically no punctures with it. Even the simplest Krasnodar rice can be cooked in this way and it will turn out to be quite crumbly.
First, put the required amount of water to boil in an electric or ordinary kettle. Then rinse the rice well in a separate bowl, put it in a colander or sieve and let it dry a little. Wipe the pot in which the rice will be boiled dry and pour 2 tbsp. oils. Put the pan on the fire, add the rice and fry, stirring constantly for a few minutes.
It is necessary to fry the rice until the color of the rice changes from translucent to dense white - about 5-10 minutes. Then pour rice with prepared boiling water in the required amount. This must be done very carefully - at first the rice will sizzle due to the temperature difference between hot oil and water. Salt and stir the rice well. Cover and simmer until the rice has absorbed all the moisture. It is possible (not at all necessary) to interfere with rice during the cooking process only 1-2 times, but it is better not to overdo it.
The second way to cook rice is soaking and rinsing well
This method of cooking fluffy rice is not suitable for all varieties of rice. In this way, you can cook round rice, steamed parboild rice or basmati rice. But this method is completely unsuitable for cooking jasmine rice - it will turn into porridge.
First, soak the rice for about 30 minutes in cold water. Then rinse the rice well under running cold water until the water is clear - this way unnecessary gluten and starchy substances come out of the rice, which can later lead the rice to a state of glued porridge.
pour rice necessary quantity boiling water. Boiling water must be prepared in advance. Never put rice in cold water. Add oil and salt. They help the rice cook and stay fluffy. 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
In this way, you can cook the perfect basmati rice. This degree of friability of rice is unrealistic to achieve by any other method of cooking. It is with this method of cooking rice that friable rice is obtained, which, even after it has cooled, remains completely friable.
First, boil in a saucepan in which rice will be cooked, 2 liters of boiling water. Separately, put a full kettle of water to boil. Meanwhile, rinse the basmati rice well under running cold water. As soon as the water in the pan boils, add salt to it and pour in the washed rice - about 1 cup. Cook the rice until almost done. The idea is to cook the rice in a much larger volume of water than it can absorb. Try constantly rice for readiness, so as not to overcook.
As soon as the rice is almost ready, put it in a sieve or colander so that all the excess water in which it was cooked is gone. Immediately pour plenty of rice on top with pre-prepared boiling water from the kettle, rinsing it. Let the water drain well for 5 minutes. Pour rice into a saucepan and add vegetable oil to taste. You can also melt butter and add to rice. Stir the rice and cover until serving.
Advice
If you plan further, for example, fry rice, or stew with vegetables, it is better that it be half-cooked. In cooking, the term "aldente" is often used for this. That is, when cracking the grain, the color should be uniform, there should not be more white circles in the center. But at the same time, the rice itself still tastes raw. Then you get fluffy rice with vegetables, like in Chinese or Japanese cuisines.
Bon appetit!
