Recipe for delicious side dish rice. Step by step cooking recipe

Today I want to offer you a few recipes - how to cook rice for a side dish. Compared to, for example, rice is less caloric, which makes it a fairly popular side dish, especially if you are watching your weight.

I will give a recipe that I use quite often, as well as a couple of others, I also cook them, but not so often, if you like something, it will be great, replenish your collection of recipes.

What I want to say about rice, I will give a few of my observations. Of course, everyone wants the rice for the side dish to be crumbly, and we are trying with all our might to achieve this. I, for example, to taste, like round rice more. By the way, even V.V. Pokhlebkin wrote that delicious cereals obtained from round rice. Quite often I use long rice, and I don’t buy steamed rice at all. Here is steamed, in my opinion, in general, whether it has any taste, I don’t like it!

Rice for garnish according to the recipe of V.V. Pokhlebkina

This is my favorite recipe, I cook for a side dish basically like this, it turns out very tasty. In general, I am a fan of Pokhlebkin, so I listen to his recommendations, he will not advise bad.

Products:

Rice - 200 gr
Water - 300 ml
Salt to taste

Cooking:

As in the recipe, here it is necessary to withstand exact time cooking and of course the proportions, but it's worth it, believe me.

So, wash the rice, pour boiling water over it, cover tightly with a lid and put on fire. Here Pokhlebkin loves to close all cereals and side dishes tightly with lids, this has its advantages.

Again, cook on time - 12 minutes! The first 3 minutes the fire is strong, 7 minutes moderate, then 2 minutes - weak.

After the fire is turned off, do not open the lid, it is equal to as much time as the rice was cooked, i.e. 12 minutes. Only then, you can add at will butter and of course salt.

Another delicious recipe, perfect for meat or vegetables, we will cook with garlic.

Products:

Rice - 1 tbsp
Water - 2 tbsp
Vegetable oil - 2-3 tbsp
Garlic 1-2 cloves

Cooking:

We take a frying pan or stewpan, pour vegetable oil and fry the garlic cloves, do not chop them, just make a few cuts. Next, remove the garlic, add the washed and dried rice and fry it until transparent.

Add hot water! Cover with a lid and cook over low heat for 12-15 minutes. As for salt, add it to hot water, and then pour rice.

Products:

Rice - 1 tbsp
Water - 2 tbsp
Onion - 1 head
Carrot - 1 pc.
Vegetable oil - 2-3 tbsp
Salt to taste

Cooking:

Finely chop the onion, grate the carrots and fry in vegetable oil. Add washed rice and keep on fire for about a minute or two until the rice becomes transparent.

We shift the rice into a baking dish or a small baking sheet, add warm salted water, cover tightly with foil and put in the oven for 30-40 minutes. Preheat the oven to 180C.

According to the recipe, Bulgarian rice is somewhat similar to rice with garlic, but the taste is completely different dishes, I recommend to cook and see for yourself. By the way, in original recipe there was no Bulgarian rice with carrots, but I like it with it, you can try it this way and that.

Rice is a tasty and healthy side dish for many dishes: meat, vegetables, poultry, fish and seafood. There are enough ways to cook rice for a side dish tasty and fast. In this article, we will consider the simplest and fast way fragrant and delicious rice.

In our country, there is a wide variety of ways to prepare this product. The most popular dishes are those where rice is served as a second course - a side dish. Rice also goes well with both fruits and vegetables.

Rice is one of the most sought after cereal crops in the world. About 700 million tons of rice are consumed annually.

If you are planning to cook healthy dish, rice is perfect option, it contains a large number of various microelements, vitamins, proteins and other substances useful and necessary for the body.

How to cook rice for a side dish tasty and fast

Not everyone knows how to cook rice for a tasty side dish, so that it is tender, crumbly, tasty and retains, at the same time, all its useful material. Therefore, we will now study all this.

So, we need the following ingredients:

Sunflower oil;
Two cloves of garlic;
Water;
Salt;

1. On the garlic, we make two small cuts on both sides and fry in a saucepan until golden brown. Then we remove the garlic and pour rice into the same saucepan with oil, which we sort out in advance and remove debris, as well as spoiled grains.

2. Then, fry the rice until it becomes transparent. After a couple of minutes, pour the rice with water in proportion: for one glass of rice, two glasses of water. This proportion must be strictly observed.

3. So cook the rice for about fifteen to twenty minutes over medium heat. When all the water has evaporated, remove from the stove and let stand for a while under the lid. That's all. As promised, it turned out quickly, well, and the taste, you tell us yourself.

Bon Appetit!

Rice garnish with vegetables for a large family

One of the most common ways to cook rice is a side dish of rice with vegetables. To prepare it, you will need the following products:

1 cup long grain rice;
Carrot;
Onion;
2 cloves of garlic;
Salt (to taste).

1. Let's move on to the preparation itself. We clean the onion and carrot, then finely chop. Fry the vegetables in a hot skillet until golden brown. Then add finely chopped garlic to the vegetables, mix everything and fry for about a minute or two.

2. Instead of the suggested vegetables, frozen mixes are also perfect. You can add shrimp for flavor.

3. Add rice to the same pan, fry a little and pour in two glasses of water. Then bring to a boil over high heat.

4. Salt, pepper and reduce the fire to a minimum. Let the rice simmer until fully cooked. Add some water as needed. Let the cooked rice rest for 5-10 minutes.

You can serve to the table! Bon Appetit!

Fish and meat, and during the fasts turn into separate dishes. In our article, we have collected rice recipes that you can easily cook yourself.

Rice in a slow cooker

Not every housewife can boast that she knows how to cook delicious and crumbly rice. If you are one of them, then the first assistant in the kitchen will always help you out - a modern multicooker. How to cook rice with this appliance tomato sauce with vegetables:

Peel and chop one small onion with a knife.
Cut carrots into thin strips.
Set the multicooker to the "Frying" mode, pour a little vegetable oil into the bowl and put the vegetables in it.
When the onions and carrots are golden, add a glass of washed rice to them and cook everything together for a few more minutes.
Dilute a few tablespoons in 400 ml of water tomato paste, season it with salt, pepper and herbs to taste (for example, use basil or cumin). Pour the resulting rice sauce and cook the side dish in the "Pilaf" mode until cooked.

When the rice in the slow cooker is ready, add it to the main course and serve it to the table.

Rice in a steamer

If you want the cereal to retain all its beneficial properties, then steam it. Rice is known to be a rich source of microelements, vitamins and protein. However, it is not too high in calories and contains a sufficient amount of fiber. However, not all types of this popular cereal meet the high criteria. So when you really want to cook for the family healthy rice, opt for a brown rather than a white polished grade. How to cook delicious rice in a steamer:

Take right amount rice, rinse it and soak it in water for several hours.
Transfer the cereal to a special bowl of a double boiler, season it with salt and spices.
Turn on the appliance and steam the side dish until cooked.

Keep in mind that rice side dishes will have different flavors depending on the spices you use. So, you can cook it with bay leaves, curry, rosemary, saffron, turmeric or aromatic pepper.

Fried rice in the oven

This dish is very quick and easy to make. Read the recipe carefully and learn all the nuances of its preparation:

Rinse three cups of rice under running water, then put them in a baking dish.
Pour the grits with six cups of chicken or meat broth and stir.
Cover the mold with foil and put in a well-heated oven for 45 minutes.
When the right time has passed, take out the future side dish, mix it with two glasses of grated parmesan, 80 grams of butter, ground pepper and salt.

Divide the rice among bowls and serve with the main course.

Chinese rice

Chinese cuisine, like no other, is familiar with all the intricacies of preparing this cereal. Therefore, we suggest you use our recipe and make fluffy rice in Chinese:

Rinse one glass of cereal under running water, then drain it in a colander and let the excess liquid drain.
Pour one and a half glasses of water into a large wide saucepan, put rice in it, add salt and mix.
Cover the dish with a lid and put on a strong fire.
When the water boils, let the rice cook for three minutes, then lower the heat to medium and cook for another seven minutes. At the very end, reduce the heat to a minimum and cook the cereal for exactly two minutes.
Remove the pan from the stove, wrap it in a towel and leave it alone for 12 minutes.

This cooking method is suitable if you are using white long grain rice. Recipes for wild and brown rice will differ in cooking time. So, two glasses of such cereals will be boiled in three and a half glasses of water for at least 35 minutes.

Rice with mushrooms

Rice side dishes can become real masterpieces if you approach their preparation correctly. This time we invite you to try tasty second a dish of cereals and champignons. If you have fresh Forest mushrooms, then the aroma of your side dish will be beyond praise. How to cook fluffy rice in a pan:

150 grams of rice, rinse and boil according to the instructions written on the package. To simplify the cooking process, you can buy cereals in special bags for cooking.
Peel and finely chop one onion.
Cut 350 grams of champignons into strips and fry with onions in vegetable oil until tender.
Send rice to the pan, add a little chicken broth, salt and spices to taste.

Cook food together for a few minutes and then serve. You can present this delicious rice as independent dish during the post.

rice balls

If, after dinner or lunch, you have at your disposal boiled rice, then try to cook from it original dish. Rice balls can be served with breakfast or continue to be used as a side dish for meat or fish dishes. Their recipe is quite simple:

Heat 150 ml of cream on the stove (if desired, they can be replaced with milk) and combine with 100 grams grated cheese. Cook everything together until the cheese is melted.
Add 200 grams of boiled rice to the resulting mixture and mix.
Form small sausages from the cheese-rice mass, wrap them in cling film and leave them alone until completely cooled. You can also wait until the mixture cools down a bit and form small balls out of it with your hands.
With a sharp knife, cut the sausages into small pieces, roll them in flour and fry in a pan until golden brown.

Rice cakes with cheese and egg

Usually, housewives prepare simple, crumbly rice side dishes for lunch or dinner. However, we suggest that you change this tradition and make unusual dish, which can be served with meat, poultry or fish. Recipe for rice cakes:

Pour 200 ml of warm water into a bowl, add one teaspoon of dry yeast and sugar to it.
As soon as bubbles appear on the surface of the mixture, place a tablespoon of vegetable oil, a little salt and two cups of sifted flour in a bowl.
Knead a firm dough (you may need to add more flour) and let it rise in a warm place.
Boil half a cup of basmati rice until tender.
Two boiled eggs and finely chop a bunch of green onions. Combine products with rice, add chopped bell pepper, salt and spices.
Divide the dough into small balls and roll them into round cakes of the same size. Put the filling on half of the blanks and cover them with the remaining blanks. Pinch the edges of the cakes, put them on a baking sheet and make a few holes on the surface.

Bake the dish in a preheated oven until cooked.

Fried rice with green peas

If you want to cook simple and tasty rice for a side dish, then pay attention to this recipe. With a minimum of effort, you will get an original dish.

Rinse one cup of white rice and put it in a preheated pan with a small amount vegetable oil.
Fry the cereal for a few minutes, and then fill it with water and bring to a boil.
After that, turn down the heat, cover the rice with a lid and continue to cook for ten minutes. After that, put a glass of frozen peas in the pan and, without stirring, close the dish with a lid.
Two chicken eggs whisk with one tablespoon of milk and a little salt. Pour the mixture into the pan and cook with the lid closed until it turns white.

This will complete the rice cooking. Turn off the heat, let the garnish steep for ten minutes, and then stir it in with the peas and egg.

We will be glad if you like the rice, the recipes of which we have collected for you in our article. After all, this side dish can complement any dish! After practicing, you will learn how to make crumbly rice in the oven, in a frying pan, in a slow cooker and in a double boiler. Therefore, often cook mouth-watering side dishes with different tastes and surprise every time with new dishes of your family members.

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How to cook friable rice - for some it's as easy as shelling pears, but for some it still doesn't work. All you need to know to cook friable rice 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, it is easier to cook long-grain varieties of rice with crumbly ones.

Proportions of water depending on the variety 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, 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, less water is fixable in order to end up with delicious friable rice.
There are three more secrets for making friable rice - these are salt, oil and boiling water. Rice can not be poured for cooking cold water , only boiling water! More about everything is written in detail in three ways to cook friable 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 the perfect fluffy rice - 3 easy steps step by step

The first way to cook rice is 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.

Put the required amount of water to boil in an electric kettle or in a regular kettle.
Rinse the rice well in a separate bowl, put it in a colander / sieve and let it dry a little.
The pan in which the rice will be cooked, wipe dry and pour 2 tbsp. tablespoons of oil (can be replaced with).
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 (5-10 minutes).
Pour rice with prepared boiling water in the required amount. Gently, 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 (but not at all necessary) to interfere with rice during the cooking process 1-2 times, 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.

Soak rice for 30 minutes in cold water.
Rinse the rice well under running cold water until the water is clear - in 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 crumbly rice is obtained, which, even after it cools down, remains completely crumbly - rice to rice!

If you plan further, for example, to 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.

Not all housewives can cook boiled and tasty rice. It is necessary to observe certain proportions, then your side dish will always turn out. Our recommendations will help to prepare this cereal correctly.

Choosing the type of rice

Choosing rice for cooking a particular dish, you should consider its type.

Round grade has good absorbency, easy to glue. Good for making rolls, sushi, cereals, casseroles.
The medium grain is represented by small oval grains about half a centimeter long. It is used for making pilaf, soup or pickle.
Long grain is characterized by long thin grains up to a centimeter long. Such cereals do not stick together. Is an perfect side dish to fish and meat. Pairs well with vegetables. Used as an ingredient in salads.

Cooking rules

boiled rice- the dish is simple. However, in order to be successful, you need to know certain tricks.

You should first choose the right dishes, it should be deep, have thick walls and a bottom. It can be both a saucepan and a cast iron. The main thing is that the grains warm up evenly from all sides. First, the shell of the grain must soften, then the core undergoes heat treatment. The use of aluminum and enameled containers for these purposes is not recommended, since they do not provide uniform heating. For this reason, the cereal may burn.
Rice is moved, motes, dark grains (if any) are removed.
The groats are repeatedly washed in running water until the white and cloudy liquid becomes a clear and clean substance. It should be remembered that flushing water is used in without fail cold. This is due to the fact that, using hot or warm water, you can brew the starch that is contained in the outer shell of the grains.

Washed rice is placed in a cooking container and filled with water, which is salted and supplemented with spices (according to individual taste preferences). Chicken or mushroom broth can be used as a base. In order to prevent grains from sticking together, add before cooking vegetable oil(a spoon is enough).
Next, the container is sent to the stove.
First, the flame of fire must be large. After boiling, the pan is covered with a tight-fitting lid to create the effect of a greenhouse. At the same moment, the fire is reduced to a small flame, the rice should come to readiness.
The duration of the process from the beginning of cooking to the end of cooking is determined by the type of rice.

Proportions

The ratios of water and cereals, depending on the type of rice, are as follows:

round grain - 2.5: 1;
medium grain - 2.25: 1;
long grain - 2: 1.

If a glass of cereal is taken, then in the first case two and a half glasses of water should be taken for cooking, in the second - two glasses and a quarter, and in the third two glasses will be enough.

Cooking time

Cooking time also depends on the shape and size of the grain:

round-shaped grain is cooked for 20 minutes;
medium grain is boiled for a quarter of an hour and infused for a fourth of an hour;
a long grain will be ready in a third of an hour.

Recipes

Versatile garnish

For 200 g of cereal, take a glass of water. Rinse rice thoroughly to remove gluten. Put the rice grains in a saucepan, add water, add salt to taste. Put the pot covered with a lid on the fire. At the moment of boiling, reduce the power of the stove. The cooking process will take about 15 minutes. At the moment when the liquid is absorbed by the rice, remove the container from the heat. In the next half hour, it is required to keep the heat in the pan, for this purpose, cover it with a warm cloth. After the above time, mix the side dish, add a piece of butter.

Fluffy rice using a slow cooker

A home assistant multicooker will help you make crumbly garnish no problem. This will require:

one part of rice cereal;
two parts of water;
a small piece of butter;
a handful of salt.

Well-washed rice is immersed in the bowl of the appliance. Water is poured from above. Salt and oil are added. The device is closed. The "Rice" mode (or "Milk porridge") is set. After the end of the program, you should wait for some time so that the rice finally steams out and becomes even tastier.

steamed rice

This product is subject to special heat treatment, which, however, takes away from him a fifth of useful properties. You can prepare friable steamed rice as follows. Take 1 cup of steamed rice to 1 and a quarter cup of water. After washing, soak the cereal for 30 minutes. Put the cooking container with cereals and water on the stove. After the water boils, reduce the fire. Salt, add oil to taste. After that, cook the side dish for about 20-30 minutes until the final preparation.

Another option for making steamed rice is without soaking. In this case, you need to take a liter of water for 1 and a half cups of cereal. Rice grains are placed in boiling water. It cooks for 30 minutes in a covered pot. After cooking, you need to remove the dish from the stove and stand for 10 minutes.

Uzbek pilaf

Cooking Uzbek pilaf associated with knowledge of the intricacies of the cooking process and requires certain skills. Getting down to business, you should prepare the right utensils. Ideally, this is a round cauldron with a convex bottom (cast iron or aluminum with thick walls). On the preparatory stage stock up on provisions:

½ kg of fatty lamb (preferably a ham);
½ kg long-grain premium rice;
½ kg of carrots (the sweeter, the better);
½ kg of onion;
3 garlic cloves;
4 teaspoons ground spice mix, which includes paprika, black ground pepper, zira, barberry;
lamb fat in classic version dishes can be replaced with vegetable oil, respectively, fat should be taken 75 grams, sunflower oil- Cup.

Initially, the cauldron is placed on the fire and warmed up. Oil is carefully poured into a heated vessel, which should flow along the walls of the cauldron (or the fat is heated). The fire at this moment should not be large. Oil or fat is not brought to a boil, as vegetables and meat are to be fried, not stewed. Lamb is cut into pieces of the same size, arbitrary shape (but not too small). The meat is fried until it acquires a brown hue over maximum heat.

De-husked onion wash and dry with paper towel. Cut into half rings and add to the meat for frying. Peeled carrots are also cut, but in the form of long sticks (you should not use a grater: in this case, a lot of carrot juice and the vegetable will be stewed). The resulting blank is added to the cauldron at the moment when the color of the onion turns golden. The mass is mixed and fried for five minutes.

All this mass should be slightly salted, because after laying the rice in the cauldron, the dish will not be salted. Add pre-prepared spice mix.

Carefully washed rice is given a place on top of an impromptu pillow (do not allow the cereal to mix with the components of the pillow). A saucer is placed on top of the rice, onto which boiling water is carefully poured from the kettle until the rice is covered with liquid by 1-1.5 cm. The saucer is removed with care, since it is important not to disturb the monolithic layer of rice. The final preparation process is carried out on high heat, without covering with a lid. It turns out that rice is steamed over a pillow of meat and vegetables, resulting in a crumbly dish.

After the water has boiled away, the rice is pierced in several places to the bottom, a little water is poured into these holes. hot water. Gently distribute the quartered garlic cloves. The container is closed with a lid, the flame is reduced to a minimum, the dish languishes like this for a quarter of an hour. After turning off the stove, do not open the lid for another quarter of an hour in order for the dish to reach the desired condition. Before serving, turn the contents of the cauldron onto a large flat dish: rice will be below, a pillow of vegetables and meat will be on top.

Pilaf does not hurt to serve pita bread, fresh cucumbers and tomatoes.

Vegetable rice in a pan

The side dish has an attractive appearance, is tasty, and it is not difficult to prepare it. For cooking, you need to take:

¾ cup long rice;
a larger bulb;
more carrots;
½ can of green peas;
½ can of dessert corn;
a teaspoon of turmeric powder;
sunflower (can be sesame) oil.

Oil is poured into a frying pan with high sides, which is heated to a hot state. In it, diced onions and carrots are fried for 5 minutes. In the process of frying, stirring occasionally, you need to add turmeric powder. After the onions and carrots are sufficiently fried, the groats, cleaned of starch, are laid out on top, leveled in an even layer and poured with boiling water.

The liquid should cover it by 1 cm. Add salt. After boiling, the pan is covered with a lid: the dish is languishing over minimal heat. After a third of an hour, they lay out on top of the steamed rice green pea and corn. And in this combination, the dish languishes under a tightly covered lid for a few more minutes. Mix everything before eating.

mushroom risotto

gourmet dish, which has Italian roots, is best made from round rice. To prepare it, you should add:

⅔ cup of round rice;
100 g parmesan;
½ chili pepper;
a couple of garlic cloves;
medium bulb;
300 g of champignons;
1½ cups mushroom broth;
olive oil;
parsley.

In order to prepare such a risotto, you should go through the following steps. Heat a couple of tablespoons of oil well in a frying pan. Onion, chili, garlic are cut very finely and fried in oil. This is done carefully: the onion should just become transparent, but not change color. Mushrooms are laid out in vegetables, pre-cut into large pieces. All ingredients are fried for 5-8 minutes. In another frying pan over medium heat, fried in olive oil dry rice until it becomes transparent.

The cereal is transferred to the first pan, where there are vegetables with mushrooms. Next comes the gradual introduction of mushroom broth: first, 50 milliliters are poured into a mixture of rice and vegetables, which is periodically mixed. After the liquid has been absorbed by the rice, the process is repeated several times until full cooking rice (it should be soft, but not boiled). A mixture is made from grated coarse grater cheese and finely chopped parsley, which is laid out in rice. Melted cheese gives the dish a delicate and unique taste.

It was previously noted that the characteristics of rice grains, expressed in shape and size, affect the cooking time and the characteristics of the cooking process itself. Below are some cooking tips different varieties rice cereal.

Rice round shape

Such raw materials are characterized by the presence more starch compared to other types of rice cereals.
To obtain a crumbly state in finished form, such a product must be thoroughly washed and dried before cooking. You can dry it by spreading it on a sieve.
When cooking, the fire is used medium before boiling water and small after it boils.
The cooking container is covered with a lid without fail.
Rice should not be stirred, as this will cause excess starch to be produced, which prevents a crumbly structure.
After the rice absorbs all the liquid, it can be removed from the heat and infused until cooked.

long rice

Cooking long grains is advisable to carry out in pans with thick walls and a tight-fitting lid.
Preparation of such cereals for cooking consists in washing it until the cloudy shade of the liquid disappears.
To check if there is enough water to cook rice, you can use this trick. Dip your thumb in the water, touching the rice: if the phalanx is half covered, then a sufficient amount of liquid has been poured.
It is important not to oversalt, because when using rice as a side dish or part of a salad, do not forget that sauce can be used in cooking.
A lid that tightly covers the pan will help make the grains more crumbly and prevent them from sticking together.
Before boiling water, the fire is made as large as possible, after boiling - the slowest.
After turning off the heat, it does not hurt to hold the rice under the lid for a couple of minutes.

You should know that long grain rice comes in white, brown, black.

brown rice

In terms of composition and content of trace elements, it is more useful than white.
It is prepared like white, but the cooking time after boiling should be longer (5-10 minutes).
Its disadvantage is that it deteriorates faster.
There is no need to use oil to cook this rice because brown rice contains it.

wild black rice

It has a considerable cost, therefore it is not as common as white rice.
The taste is sweetish, has a nutty flavor.
As a rule, in the store you can find packaging where black is combined with brown or white rice.
Subject to long soaking before use (12 hours), which is done to clean and preserve nutritional properties product. After such an operation, the cereal softens and will cook well.
Since during cooking it greatly increases in size (almost four times), water should be taken 3 times more than cereals.
The cooking time for black rice is longer than brown rice - up to three quarters of an hour.

How to cook rice for a side dish, see the following video.