To know how to cook friable rice, cook it correctly and tasty, you need a certain skill and knowledge of some tricks. Without their use, you can only get the usual rice porridge, with grains overcooked and stuck together in a lump.
Boiled rice is one of the most popular and beloved side dishes all over the world. It is especially common in Asian countries, where it is consumed daily in very large quantities. What is it worth? But in our country, this product is quite popular, and now you will read how to cook it tasty and properly.
Consider the simplest and most effective ways to cook a delicious and beautiful rice side dish that does not require a lot of time and effort.
1. The main condition for the friability of the finished rice is its thorough washing in cold water. Without observing this point, the desired result cannot be achieved, since there is a lot of starch on the surface of the grains. The amount of which determines the degree of boiledness.
2. To wash the rice, you need to pour it into a deep container, pour it with a flowing cold water and how to grind the grains together with your hand. As soon as the water becomes cloudy, it must be drained and poured with new. And so on until the water is completely clean and transparent. It is very convenient to take a large container, put it under a constant stream of water and help wash the grain with your hand in the same way (the water will be updated on its own).
3. So that the rice does not burn, it is necessary to choose dishes with thick walls and a bottom. If you don't have a suitable pot, you can use the pasta method (see below).
4. Only long-grain rice will turn out crumbly (and the most popular and delicious are basmati and jasmine). They contain less starch, do not absorb much moisture, do not break when washed and boiled, and retain their shape well. It is good to cook rice porridge from medium-grain and round, cook pudding and other desserts, add to soup. It is these cereals that are used to make Japanese sushi and rolls.
Long grain rice is parboiled. It also turns out to be very crumbly, retains more useful substances, but cooks a little longer, unlike the usual polished one.
This is the most the usual way, whose instructions you can read on almost any package of rice. But I must admit, not immediately and not everyone succeeds crumbly garnish according to this principle, since rice can be of different quality, and also a lot depends on the pan and stove. The next trouble-free method can be mastered even by a beginner under any circumstances and with any, even the most inappropriate dishes.
For one glass (200 gr.) of rice, take two of the same glasses of water and salt to taste. All together immediately put on fire and boil. As this happens, cover the pan with a lid, reduce the heat to the smallest and cook for about another 15 minutes. It is very important not to open the lid or touch the rice (do not stir).
After the time has passed, turn off the fire (remove from the burner if it is electric stove or hob) and leave the grains for another 5 minutes under the lid.
The method is good because it does not require unnecessary troubles. We thoroughly wash the grains, then fold them into a sieve or colander to dry. At this time, put a few liters of water on the fire and let it boil. Once it boils, add the rice to the water and stir occasionally with a spoon. Lower the heat a little so that the boil is moderate and add salt to taste.
Readiness is determined by tasting rice (it should be chewed well). As soon as it is ready, drain the water with rice through a colander. If suddenly it so happened that you got the product a little earlier than ready, return it to hot pot(without water) and leave for 5-7 minutes under the lid.
With this method, the side dish cooks much faster and in fact always turns out crumbly.
A very convenient way is to cook rice in special bags. Today, boxes with them are sold everywhere and greatly facilitate the process. Groats in these bags, as a rule, have already been processed to the required state (steamed, washed). It is enough to boil a large amount of water and lower the bag of rice. Water must completely cover it.
See the packaging for the right amount of cooking time, as different varieties require different times.
There is no need to make additional holes in the package: they are already there. And it is precisely because of this that the grains absorb exactly as much water as they need. As soon as the rice is ready, pick up the bag for a special loop and fold it into a colander. After the water drains a little, open the bag with a knife or scissors, remove the cereal and leave it in a colander so that the excess liquid is a little more glass.
Cooking in a frying pan
Another way to cook fluffy rice is to fry it in a frying pan first.
To do this, place the washed and dried on a frying pan heated with vegetable oil (for one tablespoon of grains - one and a half tablespoons of oil). Add salt and other spices if needed. Mixing well, achieve complete absorption of the oil into the cereals. Then pour two cups of boiling water, cover tightly with a lid and cook as usual in a saucepan.
This option is good because the rice is not only crumbly, but also more satisfying. The oil can be flavored with garlic, herbs (thyme, rosemary, etc.). To do this, before placing the grits, fry the garlic and herbs crushed with the flat side of the knife for a couple of minutes, then remove them and place the grains there.
The principle of cooking in a slow cooker is practically no different from the traditional one in a saucepan. The only difference is that you don't follow the process.
Let's start: Place rice grains and water in a ratio of 1: 2 in a multicooker bowl, add salt and oil if desired. Open the unit with a lid and set the appropriate mode: rice, pilaf, buckwheat (other cereals) or cooking - depending on the technique. Approximate cooking time is 30 minutes.
It should be borne in mind that most often in the “pilaf” mode, the multicooker fries a little from below. In this case, be sure to add oil or turn off the equipment a few minutes before the end of the regime.
Simple, fast and easy way, available to anyone who has a microwave oven, cook crumbly rice grains
Place the washed product in a microwave-safe container. Pour one and a half glasses hot water. Sprinkle salt and various spices. Cover with a lid or plate, leaving a small gap so that the liquid does not spill out when boiling. Put in the oven at maximum power for 17 minutes. Then let it stand for another 5 minutes, and crumbly delicious rice ready.
In order for the water to probably not spill out, which often happens with this method of cooking, it is better to take the dishes large and deep (as far as your technique allows).
Steaming rice is almost guaranteed crumblyness of the finished dish. For this method, you can use a double boiler, slow cooker or a pan with an iron colander.
To steam rice in a pot, fill it halfway with water and bring it to a boil. Place a colander on top so that its bottom does not come into contact with the surface of boiling water. Place the product in a colander, cover with a lid and cook for about 25 minutes, stirring gently from time to time to evenly steam. Then turn off the fire and leave the cereal to "rest" a little.
The principles for a slow cooker and a double boiler are approximately the same, but differ only in their convenience and the presence of special cooking modes, which are indicated in the instructions for the technique.
Also exists special device for cooking rice garnish- a rice cooker, the use of which makes the process as easy as possible. Especially suitable for those who eat rice often.
Japanese rice for sushi and rolls (video)
main product Japanese cuisine, this is fig. The basic ingredient without which there is no sushi, rolls, and indeed, this is the basis of Japanese cuisine. See how to properly boil rice grains for traditional dishes this country.
Everything is pretty clear and understandable. Not difficult at all.
1. To saturate boiled rice special palatability, in addition to salt, you can add spices such as saffron, turmeric and curry. They will give an appetizing yellow color to the grains and an oriental accent in taste.
2. You can cook cereals in vegetable, mushroom, chicken or meat broth, add when preparing dry white wine.
3. In addition to vegetable oil, you can use butter - about 20 g per glass.
4. You can not salt the product during cooking, but add a little soy sauce to the finished side dish.
5. Wild varieties of rice are always crumbly: brown, ruby, black, etc. They retain the bran shell, which causes them maximum benefit for good health. Boil them in plenty of water for about 40 minutes. Grains of such varieties absorb very little liquid, so they turn out crumbly. Such a side dish will have a pleasant nutty flavor and aroma.
So, you already know how to cook friable rice. Go ahead. Perhaps the first time not everything will turn out as planned. But with experience and with the help of this article, everything should be fine!
Good luck and all the best!
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 cooking 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.
Enjoy your meal!
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! Enjoy your meal!
I have a multicooker model VITEK VT-4201 SR Wash rice and buckwheat well, dry it and fry separately in a multicooker in the "Meat" mode for 3 minutes. Peel beets and carrots and grate on a coarse grater. Sprinkle beets with lemon juice. Grease the bottom of the multicooker bowl with vegetable oil. Lay out in layers: buckwheat, then grated beets, then ...
It turned out very tasty rice, a wonderful dinner for the whole family. 1. Fry finely chopped onions and grated carrots in vegetable oil. 2. Add the liver, fry for 1-2 minutes. Add chopped cabbage and grated tomato, mix, salt and pepper to taste. 3. Add rice, mix and simmer until cooked, if necessary ...
Once, when I was visiting Ukraine, I tried unusual porridge from an experienced chef. She cooked porridge in a huge cast-iron for a large number of people. The cook took almost all the ingredients for the porridge at home - milk, sour cream, eggs, butter, and sauerkraut. Judging by the fact that the bowls of porridge were emptied in no time when...
I cook this rice very often. I just love it! It's good and just like a dish vegetarian cuisine and as a side dish to something. It is prepared simply and quickly, which means that it can become your favorite dish for you too! :) So, we clean onion and carrots. Place a medium-sized saucepan on the stove at maximum heat. Pour vegetable oil...
1. Boil brown rice Indica (add water in a ratio of 1:2.5), cook over low heat for 25-30 minutes until the rice absorbs all the water. 2. Peel the garlic, finely chop. Cut the chili pepper into small pieces. Heat the pan, add vegetable oil, heat the oil and fry the garlic and chili in it for 20-30 seconds,...
A very simple dish, for risotto lovers :)) Pour rice with water and cook for 20 minutes under the lid. Roasted the garlic. Celery peeled and chopped, sweet pepper cut into cubes, tomatoes into slices. Set aside some celery and pepper for garnish. Add celery and pepper to garlic and sauté for 5 minutes. I added sour cream and tomatoes, stewed ...
1. Rinse raw rice, put in a heat-resistant form, add lemon zest, knead dry mushrooms in your hands or in a mortar, until large pieces- pour them on rice. 2. Pour 2 cups of salted boiling water into the mold. Garlic, right in the peel, put on top of the rice. 3. Tightly close the form with a lid or foil, put in a preheated to 200 degrees. oven minutes...
1. Fry the spinach in a heated pan with olive oil, salt, pepper, remove from heat, add herbs, beat with a blender. 2. In another pan, heat the oil and add the coriander. Punch the beets with a blender, add to the pan and remove from heat. 3. Cook rice until tender. Divide into 3 parts. 4. Mix one part with spinach,...
Grate the carrots coarse grater. Cut green onions into rings. Pour the pineapple juice and water into a small saucepan. Add grated carrots, rice and salt, mix, put on fire, bring to a boil, cook rice over medium heat, uncovered, until small craters form on the surface (6-7 minutes). Then close the pot...
I have a multicooker model: VT-4206 R Pour rice into a bowl of water, salt, add oil. Cook on the "BROWN RICE" mode. After the signal, leave under a closed lid for 5-10 minutes. Finely chop the parsley. Drizzle the cooked rice with olive oil and lemon juice, add parsley, pine nuts and mix. Put the rice on a plate...
Dip the peeled champignons in boiling salted water and boil for 5 minutes. Then recline in a colander, cool, squeeze out excess moisture and cut into pieces of about 2 cm. onion cut small cubes, carrots - straws. Heat up in a cauldron sunflower oil and fry the onion until light golden brown. Then add carrots and cook...
1. Wash and clean vegetables; finely chop the onion and dill. Grate the carrots on a coarse grater, as well as the cheese on a coarse / fine grater (depending on desire). 2. Put the fish fillet in a saucepan, sprinkle with chopped onions and carrots and add 160 ml of milk (cream), salt, pepper to taste. Simmer the fish over medium heat until tender, until all the liquid...
1. Boil the ventricles in salted water. We take it out of the broth and cut it, do not pour out the broth. 2. Cooking vegetables. Finely chop the onion and garlic. Diced tomatoes. Pepper and eggplant julienne. Three carrots on a grater. 3. Heat the oil in a frying pan and fry the garlic first. Then add onions and carrots, fry lightly. 4. Then add...
A very convenient and tasty snack that can perfectly replace a side dish or even light dinner. Good both hot and cold. 1. Boil rice (I did not salt it, because the garlic paste with which it will be mixed is salty). 2. While the cereal is being cooked, cut the zucchini into slices (not very thin) and fry in vegetable oil. 3....
1. Boil rice in big water until ready, leave to drain in a colander. 2. Cut the pepper lengthwise, for those who do not like spicy, take out the seeds. Cut into half rings 1-2 mm thick. Onion cut into small cubes. Peel and grate the ginger, making sure that the fibers do not get into it. 3. Fry finely chopped garlic in vegetable oil, ...
Boil the rice according to the instructions, reducing the cooking time by 5 minutes. Let the water drain. Wash the vegetables, remove the seeds from the peppers, cut into cubes. In a frying pan, heat 2 tbsp. l. olive oil, fry the onion with garlic - 2 minutes. Add chopped tomatoes, pour in hot broth, bring to a boil. Send carrots to the pan green pea, corn...
Rinse long-grain rice thoroughly, drain the water, dry the rice. Dice the onion and carrot, mince two cloves of garlic and hot peppers. Heat the olive oil in a saucepan and fry the rice in it until golden brown. Add onion, garlic, tomato sauce and tomato, diced, mix and cook for 10 minutes. Add cumin...
I bring to your attention delicious, crumbly and fragrant rice. Spinach and pine nuts add sophistication to the dish. See steps:
The recipe is extremely simple! Because I had a mixture wild rice I didn't wash it. If you are using plain white rice, rinse well. Pour instead of water tomato juice Tomato Gusto, about 2:1, and simmer covered for 10 minutes. I did not salt the rice, because. For my taste, the juice is already quite salty. Add spices to taste...
I am testing the multicooker MAXWELL MW-3802 RK Chop the onion and garlic. Pour oil into the bowl of the multicooker, saute the onion and garlic in the "cooking" mode for 15 minutes, add the grated carrots. Add chopped bacon to browned vegetables, mix, fry in the specified mode for 10 minutes. When the fat is partially rendered from the bacon, add the washed and dried ...
I have a Maxwell MW-3805 ST multicooker. Today we tried to cook spicy rice, as a side dish to fried beef liver. Cut vegetables. Turn on the FRY mode, pour vegetable oil into the multicooker bowl, put vegetables. Fry until golden brown. It took me 20 minutes. Rinse rice with clean water. Add to vegetables. Put...
1. Finely chop greens, garlic, olives and capers. Mix with softened butter, salt, add juice and finely chopped lemon zest. 2. Put the resulting mass into the foil and, having formed the sausage, put it in the freezer or refrigerator. 3. Cook Jasmine rice according to package instructions. 4. Put rice in a bowl with a slide, and a circle on top ...
Cooking is very simple, boil water, throw in the washed rice, I used Mistral :) cook for 15 minutes over low heat, turn off, leave under the lid for 5 minutes, add salt, sugar and vinegar, mix with a spatula. Brew good loose green tea. Divide the rice into bowls. Warm up the wakame in a dry frying pan. put on top of rice...
Wash rice well. Bring water to a boil, add salt. Add rice and cook for 7 minutes. Grease the form butter. Melt butter in a bowl, add milk and crushed saffron in a mortar. Throw the rice in a colander. Transfer the rice to the mold, pour the milk mixture without stirring, cover parchment paper, wrap tightly on top ...
I have a VITEK VT-4203 multicooker. Lubricate the multicooker bowl with oil. Pour rice, raisins, salt, pour in water. Turn on the "milk porridge" mode (automatic 30 minutes, but this is a lot, you can turn it off after 20) or you can cook in the "rice - hard" mode. Season the finished rice with butter and chopped herbs. Garnish is ready!
Boil rice and lentils in salted water (separately, because the cooking time is different). Then mix them together with almonds, season with oil! Extremely simple and the side dish is ready!
pour a glass of rice into a tightly closed dish, add a tablespoon of salt, pour boiling water, close the lid, leave for at least half an hour (this is so that the rice is crumbly) fry the onion and finely chopped peppers in a couple of tablespoons of butter, add turmeric, mustard , ginger, orange zest and juice, simmer until evaporated...
Wash, dry, cut off the tail Cut off the top “lid” of each tomato, cut the rest into small cubes Peel and cut the onion into small cubes Heat 3 tablespoons of olive oil in a pan and fry the onion in it until transparent, 3 minutes Add (more dry ) rice and fry together with onions for...
The recipe was born when I was thinking today: What to cook from Yesterday's boiled rice??.... What side dish to make from it?? So let's get started ... cut the garlic into slices in a heated pan, pour a little oil + garlic It will give the oil a pleasant aroma, then take out the garlic, add finely chopped onions and fry coarsely grated carrots ...
Fry the egg in a frying pan, stirring quickly, add boiled rice (preferably round) and chopped onion.
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Rice is often combined with a variety of spices and additives, with a rich taste. The reason for this is simple - rice grains themselves are neutral, and therefore perfectly absorb the tastes of all those additives that you decide to put on them. Below we will prepare several options for side dish rice to prove the versatility of this product.
How to cook rice for a side dish?
You no longer have to eat lumpy grains stuck together, because we have a simple scheme for cooking crumbly rice for a side dish. We will not leave this rice insipid, but supplement a small amount standard fragrant herbs like basil, oregano, and thyme, plus chives.
Ingredients:
- rice - 1 tbsp.;
- - 10 g;
- garlic - 2 cloves;
- basil leaves - 4-5 pieces;
- a pinch of dried thyme and oregano.
Cooking
In the recipe for crumbly rice, it is customary to rinse the grains before starting to cook them, thanks to the pre-rinsing, we get rid of excess starch that makes the grits sticky. Melt the butter and fry the garlic on it until it releases aroma. Add the washed rice grains to the garlic and mix everything together. Pour in a couple of glasses of water and add chopped aromatic herbs. Cover the bowl with rice and let it simmer over medium heat for 15 minutes. When all the moisture is absorbed, remove the container from the heat and leave the rice, unopened, for another 5 minutes.
By analogy, you can cook rice as a side dish in a slow cooker, especially if your device is equipped with a special “Rice” mode. Set this mode and leave the cereal to cook for 25-30 minutes.
Delicious rice side dish for chicken
richest various recipes rice is considered Indian cuisine. Her recipes combine spicy, sweet and sour tastes. Perfect with chicken and meat, this tomato rice recipe is no exception.
Ingredients:
- rice - 1 1/2 st.;
- tomatoes - 460 g;
- onions - 90 g;
- a handful of green onions;
- dried chili powder, turmeric - 1/2 teaspoon each;
- a handful of peanuts;
- ground curry - 1 teaspoon;
- mustard seeds - 1/2 teaspoon.
Cooking
Spasser the onion pieces and add finely chopped peanuts to them. After half a minute, mix the roast with chili, turmeric, curry and mustard seeds, and when you hear the aromas of spices, add chopped tomatoes. Give tomato pieces melt into the sauce. Mix the sauce with raw rice and pour three cups of water over the grits. Cover the bowl and let it sit over medium heat for 20 minutes, or until the moisture is completely absorbed.
Rice and vegetables are the simplest combination that is suitable for serving with any meat. Below we will learn how to cook rice the Mexican way.
Ingredients:
For rice:
- rice - 2 tbsp.;
- - 785 g;
- garlic - 4 cloves;
- onions - 80 g;
- a handful of green peas;
- a handful of red beans;
- cinnamon sticks;
- hot chili pepper - to taste.
Rice is a very popular cereal. Despite the fact that it is cultivated in Southeast Asia, it is popular and known throughout the world. Many housewives are wondering how to properly cook rice for a side dish? The correct answer is that the method of preparation depends on its variety. Consider this in more detail and offer some simple recipes.
common varieties of rice
There are more than a thousand types of this cereal. Each of them is designed to prepare certain dishes. In addition to this, different varieties rice, there are their own technologies on how to properly cook rice for a side dish.
The brown variety is very fragrant and takes longer to cook than the polished varieties. You have to deal with him. But the dishes from it are very tasty.
The most popular and traditional is long grain rice. There are several varieties familiar to us.
One of the most common is fragrant jasmine. It is used in oriental dishes.
Second grade long grain rice- Basmati. Due to its nutty flavor and crispness, it is the best option when preparing pilaf. The secret of its success is that after processing it is aged for a year.
Mistresses actively use round-grain rice.
One of the common varieties is Camolino. This is Egyptian cereal. In the cooking process, you must first fry it. Thanks to this, the rice will not stick together, it will acquire a unique aroma and delicate taste.
The Italian arborio variety is used in soups and risotto. This cereal is able to perfectly absorb the tastes and aromas of all the components of the dish. Takes on a creamy texture. Dishes are very tender and creamy.
The most starchy rice is glutinous (sweet). In the process of cooking, the cereal is completely dissolved and becomes in consistency, like dough. Such a semi-finished product rolls out excellently. It is usually used to make crackers or mochi patties.
Unusual varieties of rice
One of the species - It comes in two varieties - Thai and Nanjing. The first of them is used in the preparation of second courses and salads, and the second - for desserts.
It has a pronounced nutty aroma. It is used as a garnish.
It is a real find. It goes well with meat and fish. But final result will depend on how to properly cook rice for a side dish. According to the hostesses, it takes a long time to cook it. Only in this case will it reveal its unique taste qualities.
How to cook fluffy rice for a side dish
There are several cooking rules. Let's dwell on them in more detail.
First rule. It is necessary to take long-grain varieties.
Third rule. Rice is poured only with boiling water.
Fourth rule. Pour boiling water for half an hour, then rinse. This procedure is recommended to be done several times.
Fifth rule. Fry the rice before cooking.
Reviews recommend pouring enough water so that its level is 1 cm above the rice, do not open the lid while the product is cooking, and leave it after cooking ready meal insist. Don't forget to salt. Also, reviews advise steaming rice.
We offer great recipe. Pour some oil into the saucepan. Add chopped onion, carrot and green bean pieces (200 g). Roast the vegetables for a few minutes. Rinse a glass of long grain rice, drain completely. Fry the cereal with the rest of the vegetables for a few minutes. Next, pour one and a half to two glasses of boiling water. Cook under a tightly closed lid.
Pilaf with pumpkin
To begin with, let's dwell on how to properly weld long rice for garnish:
1. Rinse the cereal with cold water five to seven times. The liquid should become clear.
2. Pour the cereal so that the water is 2 centimeters higher. Season with salt and close the lid tightly.
3. Turn on the burner to maximum and cook the rice for five minutes. Then reduce the heat and leave for a quarter of an hour.
4. Turn off the burner and leave the rice for five minutes. Add oil, stir and close the lid again. Leave the rice on the stove.
5. Two hundred grams of pumpkin cut into medium cubes. Grind carrots and onions, fry for five to seven minutes. Now you can add pumpkin. Cook it for fifteen minutes over low heat. Add rice. Pilaf with pumpkin is ready.
How to cook round-grain rice with green onions
1. Scald grits (200 g) with boiling water and rinse with cold water. It is recommended to repeat this procedure several times.
2. Pour rice with 300 grams of water, bring to a boil and leave for twelve minutes. Be sure to close the lid very tightly. The fire needs medium. After twelve minutes, look into the pan. If there is no liquid left, then the rice is completely ready. Salt it a little and add butter.
3. Fry the chopped onion and carrot for a few minutes. grind green onion, put in a frying pan and add rice. Mix thoroughly and serve immediately. Garnish is ready.
Pilaf with steamed rice, bell pepper, beans and green peas
1. In a saucepan with a thick bottom, pour the cereal and pour water. Suggested Ratio: One part rice to 1.25 parts water.
2. The pan is put on a strong fire, but the lid is not closed. After the water boils, reduce the heat.
3. Cover the pan with a lid and cook the cereal over low heat for twenty to twenty-five minutes. Next, add salt and butter.
4. While the cereal is cooking, fry the cubes in a pan bell pepper, green peas, chopped onion, green beans and corn. Add rice and mix thoroughly. Fragrant and crumbly side dish is ready.
Pilaf "Exotica"
This dish is recommended to be prepared with black rice, as such a side dish always turns out crumbly. Groats will be able to give pilaf unusual taste and original appearance. So how to cook rice for a side dish? Easier than it looks, but longer in time.
1. Soak a glass of black rice in cold water and leave overnight. This will keep everything beneficial features grains.
2. In the morning, pour three glasses of water into enamel pan, bring to a boil, salt and pour in the cereal. Cover with a lid and leave to cook over low heat for forty minutes. It's not worth mixing.
3. Black rice should quadruple in size after cooking.
4. In a saucepan, fry the chopped bacon, onion and garlic over low heat. Ten minutes later, add the corn. Fry a little, add boiled rice and butter. Serve with avocado slices, sprinkled with herbs.
Pilaf "Colorful"
This dish is recommended to be made from white and black cereals. on a side dish in this case? You must first cook black rice, and half an hour before the end of cooking, put white long-grain rice on the stove. Next, mix everything with salt and butter. In such a pilaf, you can not add seasonings, vegetables and roots. Thanks to the combination of rice varieties, it turns out to be original in taste and very beautiful.
