Rice is one of the most widespread crops on our planet. it is able to instantly, like any carbohydrate, provide our body with energy, and also has a whole bunch of other irreplaceable useful qualities for our health. These include the benefits for the intestines, and the normalization of blood sugar and slowing down the aging process, because rice is a product containing antioxidants.
It is a fundamental food in many cuisines around the world. Dozens are being prepared various ways, but the most common is cooking. To serve very tasty and crumbly dish, which does not stick together into one big lump, you must be able to work with it correctly.
Today we will learn how to cook rice correctly.!
How to cook rice for a side dish at home
There are dozens various kinds rice. Each of them has its own characteristics of cooking, and also differs in the recipes of the dishes in which it is used.
How to cook big portion at home, so that everything turns out perfectly? Many learn this through a lot of trial and error. It seems like something grandiose and very difficult when you first take it on.
If you like to eat rice as a side dish, then you should consider buying a good rice cooker or slow cooker. But this does not mean that you should immediately run and buy it. Learn how to cook on the stove first. This will give you invaluable experience.
How to cook steamed round grain rice
What is parboiled rice?
This is rice that has undergone pretreatment ferry. This is done in order, according to the producers, to transfer the benefits and nutrients from the shell to the grain itself, while retaining the benefits of the final product. Plus it becomes more crumbly after cooking. This variety is perfect for eating side dishes, pilaf, but it is absolutely not suitable for use in sushi and rolls!
Washing
First and foremost rule. Always pre-wash the rice in water. Just pour it into a sieve and rinse under running water until you get rid of the main turbidity.
You won't be able to make it transparent, but you can easily get rid of most of it.
This is necessary to wash off unnecessary starch dust and various debris from the surface of the grain. Keep in mind that some varieties may have a fairly large amount of starch and you will have to spend some time and effort on this.
Water ratio
For most varieties, a 1:2 ratio is ideal, meaning one cup of rice to two cups of water. Measure out an average of half a cup of raw cereal per person.
Some varieties require a little more water, some less. It all depends on the variety. See the instructions on the pack for the correct cooking time.
Wait until the water boils and pour rice into it. You should take into account that at the end of cooking the volume will triple, so you should initially take a larger container.
Cooking process
- Pour rice into boiling water and cook, covered with a lid. At the same time, reduce the fire to a minimum. Try not to remove the lid from the pot just like that. Because of this, the necessary moisture will evaporate.
- Look there in 15 minutes and evaluate his condition, how much he has prepared. The average portion is necessary when proper cooking about 15-20 minutes over low heat. By consistency, it should not crunch on the teeth or be hard. At the same time, it should be crumbly and pleasant. If there is still water left at the bottom, drain the rest. If its amount is not very large, then cover with a lid and hold for several minutes on the off fire. After that, you can remove the lid and wait until it stops steaming and the last moisture disappears.
- Next, you can add, for example, a little butter to improve taste.
If after filing you have a little left, then this is not a problem. Boiled for several days.
How to cook rice for making rolls and sushi
In recent decades Japanese food became widespread throughout the world. Our country is no exception. Now on almost every corner you can see an institution or a delivery service that offers sushi or rolls. They have become very popular with us in Russia, and this is not unreasonable, since this treat has great taste and unusual contrast and combination of products.
Proper preparation of sushi rice may seem very complicated, but in fact there are no huge differences with simple cooking, except perhaps in the addition rice vinegar in the end.
Stick to these simple recommendations and you will do great.
Right choice?
In fact, the Japanese have come up with everything and done it for us a long time ago. Our task is to adopt this experience and do according to the available instructions.
For the preparation of sushi and rolls, a special variety called "Shari" is used. In our stores it is sold under the name "Sushi Rice", so finding it is not a big problem. It has a round shape.
Rinse it under running water for several minutes to wash off all the starch from it. Keep in mind that this variety has quite a lot of it. After that, pour into a saucepan and fill with water with a ratio of approximately 1: 1.1 in favor of water.
The main thing is not to overdo it with the liquid.
Cooking
- From the very beginning, you need to turn on the fire to the maximum, stirring constantly until the water boils. After boiling, cover the pan with a lid and reduce the heat to a minimum.
- After 6-10 minutes, check the level of the remaining water. If the water has boiled away, then turn off the fire, if not, then check every minute. Here it is important not to miss the moment and not burn the rice at the bottom, otherwise it will be saturated with the taste of burning. After cooking, let it stand for 5 minutes with the lid closed.
- When will you spill boiled rice out of the pan, you should still take into account a few important points. For example, use only a wooden spatula for this. A metal spoon will damage the grains, and I also don't think metal and vinegar are the perfect combination.
- Second, don't scrape any remaining rice from the bottom of the pot. If he is behind - great, if not - forget it. Dry and overcooked rice from the bottom will only spoil the whole delicate taste.
Vinegar dressing
Once you have boiled rice, it is worth seasoning it almost immediately with rice vinegar, a condiment that gives rolls and sushi such unusual taste.
For 3 cups of dry rice, use half a cup of rice vinegar, 2 tablespoons of vinegar, and 2 teaspoons of salt.
Use only rice vinegar! Stir over low heat with rice until the sugar and salt crystals dissolve.
Mix everything well, it will take no more than a few minutes. Then let the sushi rice cool down until room temperature. You should not put it in the refrigerator for this, you will only harm it.
Important! Some people prefer me spiced rice. It is also worth considering that different manufacturers of rice vinegar may have different concentrations. If you are cooking for the first time and are not sure, then use half of what we have indicated. Trust your own taste and you will feel the necessary concentration of dressing.
How to cook long grain rice
You must understand that brown rice also applies to long-grain rice.
long grain rice- This is a culture in which the length of the grain reaches more than 5 millimeters. We are now talking about polished rice, that is, about grain that has been processed, during which it got rid of the shell, that is, bran.
Personally, I think that bran is the most important part, without which the use of this culture loses its meaning, since it contains all the minerals and vitamins, so I recommend using brown. Still sanded long grain rice also very popular. After cooking, it becomes very fragrant, tasty and crumbly.
Training
Like any rice, first of all, it must be washed under cold running water. Pour it into a sieve or colander and rinse in several waters in order to remove excess starch and various debris from its surface. At the same time, gently press it with your hand, without causing damage to the delicate grains.
Cooking process
- Pour everything into a saucepan prepared for cooking and pour cold water. Water should be poured at the rate of 1 cup of rice per one and a half cups of water.
- Pour in water, put the pot on high heat, cover with a lid and wait until the water boils. This takes an average of five minutes.
- Then lower the heat and simmer your long grain rice for about fifteen minutes. At the end of this time, open the lid and see how things are with the water. If the rice starts to fry at the bottom of the pan, making characteristic clicks, then this means that you need to add a little more water.
- If everything is in order, then turn off the fire, cover with a lid and wait another five minutes for it to infuse.
- The field of this is everything! Your rice is ready to serve as a side dish or main course!
How to cook
Of all varieties - this is my favorite kind of rice. In terms of utility, he puts all other types on the shoulder blades.
According to nutritionists, you should eat any whole grains every day, which include brown rice. The main difference from white is that the bran and shell are not removed during processing. Bran and germ are rich sources of fiber, minerals and vitamins.
How to cook it?
Important! Don't Skip a Thorough Wash brown rice. It can have a fairly high concentration of arsenic in its composition, and thorough washing removes up to a quarter of this harmful substance. Also, the concentration of arsenic in the finished dish is reduced by cooking rice in a large amount of water, approximately 1:5, although this way you will lose most of the vitamins and minerals in the process.
Training
Pour the long-grain rice into a colander and rinse the grains with cold water under the tap for several minutes. After this, drain the excess residue, pour the rice into the pan and pour in water at the rate of 2 cups of water per 1 cup of brown rice. Add a large pinch of salt for taste.
Cooking process
Wait until the water boils, then stir the rice in order to bring down the temperature and cover with a lid, making the fire not very strong. It takes about 40 minutes to cook this type of rice. If you notice that the water begins to boil away too quickly before the rice is cooked, add a little more.
After everything is ready, turn off the gas and let the rice stand under the lid for a few minutes.
Consider the proportions during cooking, the correct ones - from 1 cup of brown or brown rice, the output is 3 cups finished product.
You can prepare the dressing in the form of fried onions and garlic, herbs or grated cheese. This rice goes well with these kinds of additions. If you want to use this rice instead of white rice in any recipe, then pre-boil it for about 15-20 minutes. This is necessary in order to reduce the cooking time. After that, feel free to use it like plain white rice in a recipe.
Common questions about how to cook rice
Many are surprised at people who still cook it the old fashioned way in a simple saucepan. After all, you can buy a slow cooker or rice cooker for quite a bit of money. To be honest, I'm not a fan of this technique, plus it takes up a lot of space in my kitchen. Cooking in a classic way hones your cooking skills, which ultimately affects your overall skill level.
Note: The pointers below refer to polished rice.
Should rice be washed before cooking?
Certainly! First, you will wash off the starch dust and various debris, including insects, that may be in your rice. Even considering that you are washing off useful substances, the losses are minimal. Ridding the grains of starch will prevent the rice from sticking together and cooking in lumps. This will give a delicate flavor and texture.
When washing rice, do you have to wait until the water becomes clear?
No, you will do this for ages and still the water will never become completely transparent. The maximum you can achieve is to make it less cloudy than at the very beginning.
Your goal is to be as clean as possible.
Can you cook rice with the lid open?
Of course! It won't affect the rice in any way. You can easily lift the lid as many times as you like, especially the first time you don't have enough experience.
Why did I say that you should not do this at the beginning of the article? Just so you don't let excess moisture out, which can cause you the hassle of topping up the water. I love it when the process is debugged to the smallest detail. We poured water, fell asleep, turned on the fire, 15 minutes, removed it, ready).
What pot should be and how much water do you need?
Pretty big size. This applies to all varieties of rice. Just imagine that at the end of cooking, the volume of the finished product will be increased by a minimum of 2.5 times.
As for water, you must understand that for each rice it is individual. There are no clear and strict rules. For white varieties, use an average combination of one to one and a half, for brown or brown rice, one to two, as it needs more time. Consider these proportions at the beginning and over time you will learn to see immediately by eye.
You must understand that it is difficult to immediately take into account the exact amount of water, because even the moisture content in the rice itself can vary. Rice that has been recently harvested may contain much more moisture than stocked rice.
Do not be afraid to experiment and then you will achieve great success and learn how to cook any kind of rice correctly!
Should you salt the rice?
And this is a matter of taste. Many people like rice unleavened, eating it as a side dish. Unleavened rice perfectly sets off spicy, spicy and salty foods. Others, on the contrary, like to make the rice itself salty. Try various options and come to your own. There are no clear rules that would prohibit salting rice.
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.
The second variety of long-grain rice is 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 cook long rice for a side dish:
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 pea, 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 an 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.
How to cook rice correctly?
Rice is considered an excellent side dish, a great addition to almost any product. But how to cook rice correctly, so that instead of a crumbly beautiful side dish, slurry does not come out? Not only young housewives are tormented by this issue. Many people who cook amazingly complex dishes at home, afraid to take rice as a side dish.
How to cook fluffy rice
The first method will not surprise anyone. Everyone can buy rice in bags and cook it in portions perfectly crumbly. But is it worth it to spend that kind of money to cook so little rice when you have ordinary rice in a bag at hand?
To weld crumbly rice, you need to correctly determine its variety. Do not buy round grain rice, it absorbs moisture well and sticks together, so it is more often used for sushi, desserts and casseroles. Medium-grain rice will also be viscous, as it also has a lot of starch and absorbs water well. For crumbly garnish get long-grain rice, it does not stick together when cooked properly.
Cook friable rice strictly according to the instructions:
- Proportions of rice and water: water should be twice as much as rice. For example, take 1 cup of dry cereal and 2 cups of water.
- While the water is boiling in the pot, rinse the rice plain water 3-5 times. Salt the water.
- Pour washed rice into boiling water. No seasonings can be added now!
- Cover the pot with a lid and make the fire low. It is better to take a transparent lid so that the entire cooking process can be seen. The lid must not be opened during the entire process.
- Now the most important rule: how much to cook rice? Remember! Cook rice for exactly 12 minutes! Proper proportions and a small fire ensure that the rice does not burn.
- Remove the pot of rice from the stove and let the rice stand and roil for another 12 minutes without opening the lid or stirring it.
- Only after that you can open the lid of the pan and, if desired, add seasonings, oils.
How to cook steamed rice
Parboiled rice retains its yellowish color because it is steamed rather than polished. Due to this, rice retains more minerals and vitamins. When cooked, the color of the rice becomes white. When parboiled rice is cooked, its grains never stick together, so it turns out crumbly even after reheating the dish. You need to cook steamed rice longer than usual, because without polishing, the rice grains become harder and less boiled. Cooking time is 20-25 minutes.
How to cook brown rice
The brown color of rice is due to the fact that the shell of the grain is preserved. This variety of rice is very useful, since it is in the shell of rice that the most useful substances are contained. Brown rice takes even longer to cook because its grains are even firmer than parboiled rice. Cook it up to 40 minutes. It perfectly cleanses the human body of toxins and promotes weight loss. Rinse brown rice before cooking cold salty water for 15 minutes. Then drain this water and rinse the rice again. Throw it in boiling water and cook for 40 minutes.
How to cook wild rice
Wild rice is black. In our stores you can often find it mixed with long grain. It contains a lot of fiber and other useful substances. This garnish is perfect for fish dishes. For 1 cup of wild rice, you need to take 5 cups of water. After the rice has been washed, dip it into boiling salted water and cook over medium heat for 10 minutes. Then cover the rice pot with a lid and reduce the heat to low. So brew wild rice 40 minutes, stirring it.
How to cook round rice
As already mentioned, round grain rice is best for sushi, casseroles and puddings, as it tends to stick together. Cooked round rice large quantity water, as it absorbs it very quickly. That is, for 1 glass of rice we will take not 2, but 3 glasses of water. Cook the rice until it absorbs all the water.
How to cook friable rice so that it looks like steamed?
How to cook friable rice: instructions
To cook fluffy rice, you will need:
- thick-walled saucepan with a capacity of about 2 liters
A thick-walled pan retains heat better, the rice practically does not burn in it
Cooking friable rice in bags
- More
First of all, you need to choose the right kind of rice. You need long grain rice. Connoisseurs recommend varieties of jasmine or basmati. You can take parboiled rice, the grains of which are less brittle when cooked. It is not recommended to use round-grain varieties that have more high content carbohydrates and, most importantly, too much boiled soft.
Measure out required amount rice. To prepare a side dish for 4 servings, 1 cup will be enough. Rinse the cereal thoroughly, changing the water up to 10 times. Ideally, rinse the rice to clean water.
After washing the rice, transfer it to a saucepan and pour hot water. Fluffy rice should not be cooked in cold water, as during the cooking process it will absorb excess water and become very soft. Measure the exact amount of water so that you do not have to add liquid when cooking, this can greatly spoil the dish. The amount of water should be 2 times more than the amount of dry rice. For example, for 1 cup of rice, take 2 cups of water. Then salt the water to taste.
For standard portion for 4 people, one incomplete teaspoon of salt will be enough
So, a pot of rice, filled with hot water, is on the stove. Turn the fire up to the max. The water in the pot should boil quickly. Cook the rice for 7 minutes over high heat. After that, reduce the heat to a minimum value, close the pan tightly with a lid and simmer the rice over low heat for 15 minutes. At the same time, do not stir the rice and lift the lid.
When the cooking time is over, turn off the heat. Put 1.5 tbsp on top of the cooked rice. ghee or butter. After closing the lid, leave the rice to infuse for 20 minutes. During this time, he will completely absorb the remaining a small amount of water, while the grains will be covered with melted butter, which will give the rice additional aroma and a milder taste.
After 20 minutes, open the pan and you will see white fluffy rice, completely dry, grain by grain. It will not be superfluous to note that it is by no means recommended to wash such rice. It is completely ready to eat as a side dish for second courses. If you want to add rice to a salad, let it cool first.
Fried rice in a pan
- More
To prevent rice from sticking together during cooking, follow these rules:
- pour in 2 times more water than you plan to cook rice
- put rice only in hot or boiling water
- before cooking, rinse it under running water several times until the water is completely clear
- do not add seasonings to rice water
- while the rice is cooking, cover the pan with a transparent lid so that you can check the cooking process
- cook rice over low heat
- do not open the lid of the pot during the cooking period to prevent steam from escaping
- after cooking, open the lid and salt, pepper the rice, add oil or fillers
How to cook rice in the microwave
Fluffy rice can also be cooked in the microwave. First, rinse the rice thoroughly. Next, place it in a microwave-safe dish and add right amount water and salt. Close the bowl with a lid and place it in the microwave. Cook at full power for about 17-18 minutes. During this time, the rice must be mixed twice. After cooking, let the rice stand for a while (5-10 minutes) under the lid, then stir. Rice does not need to be washed, it will turn out crumbly, beautiful and tasty.
How to cook friable rice in a bag
For novice housewives, cooking friable rice can be quite difficult. It seems that everything is done strictly according to the instructions, and they are washed several times, and water is added in the right proportion, and the rice is not stirred during the cooking process, and as a result it sticks together into porridge. In this case, the recipe for cooking friable rice in a bag may come in handy, because this is the easiest way to prepare this dish. He does not require special attention. The main thing is to add enough water and remember to keep track of the time.
What food could be simpler and more unpretentious? What food could be more refined and refined? All of these seemingly contradictory definitions refer to the same product. To rice.
White rice is able to please any mood, because it is the only cereal that has a truly neutral and clean taste. Thanks to this, rice tends to be combined with absolutely any product. Meat and fish, vegetables and milk - you can add whatever your heart desires to rice, thanks to which you can get a new dish at least every day.
In addition, due to the simplicity and even some amazing “modesty” of its taste, rice is very “friends” with any spices, which opens up almost limitless horizons for the culinary imagination.
Boiled friable rice is an unfading classic not only in the East, but also, today, in any everyday cuisine. This universal garnish for anything, an indispensable component of some salads and just tasty dish by itself, without any additions.
Do you know how to cook such a real, versatile rice - crumbly, not sticky, grain to grain? If not, let's learn.
There is also a useful article on my blog -. I advise you to read, there is a lot of useful information.
How to cook fluffy rice for a side dish
Rice, as we have already mentioned, is a simple and unpretentious dish. But in order for this dish to be also tasty, it is not enough just to take it and boil it. To prepare the “right” rice that will please anyone, even the most picky taste, you need to know a few secrets. Now we will reveal them to you.
Let's go to the kitchen, we will master all the subtleties in practice. Get a bag of cereal and a pan from the cabinet.
The theater, as you know, begins with a hanger, and cooking - with necessary utensils. What kind of pot did you prepare for cooking rice? Enamel immediately set aside - the dish will definitely burn in it. Aluminum won't work either.
1. Now you will learn the first secret of properly cooked rice: it must be boiled in a deep bowl with thick walls. Yes, a cast-iron cauldron will be just right. A heavy-bottomed pot will also work.
The fact is that this cereal "loves" uniform heating. In a good cast-iron pan, the grains are thoroughly heated from all sides, and at the end of cooking, when the outer shell of the cereal has already softened, even heat allows the core of the grain to be steamed. Thus, each grain of rice retains a uniform structure.
With aluminum cookware, this is difficult to achieve, since thin aluminum is not able to accumulate heat and send it to the depth of the product.
2. Now about the rice itself.
Which, by the way, are you going to pour with a generous hand for cooking? Set aside the round without regret - it is suitable only for cereals, casseroles and sushi. When planning to cook crumbly rice, take long-grain rice, ideally Jasmine or Basmati varieties. And this is the second secret right rice. I do not like steamed rice - it has a slightly different taste and density, regular rice tastes better.
So, take 1 glass of dry long rice. If there is, choose rubbish and dark rice grains, they are of no use to us.
3. Rinse it thoroughly with water first. Do it as thoroughly as possible! From cloudy and white water should become clean and clear, so rinse, without being lazy, as many times as necessary.
And this is the third secret of proper rice - thorough washing before cooking.
Rinse at least 7 times.
4. Take your time to relax. Washing water should only be cold. Not warm and not hot. And this is the fourth secret of proper rice - I only wash it in cold water.
The fact is that before cooking, we need to preserve the natural texture of the grains. Rice is a very delicate product, and from warm or hot water the starch in its outer shell can brew, and the texture of the cereal will be broken.
5. So, you washed the rice with cold water and put it in a cauldron with thick walls. Now you need to fill the cereal with water.
And here, attention, there is the fifth secret of well-cooked rice. Grain and water must be measured strictly in a ratio of 2: 3.
Therefore, since we have one glass of rice, we will take one and a half glasses of water.
6. We put the cauldron on the stove and proceed directly to cooking.
Important! First we make a big fire on the stove under the rice. That's big!
And this is the sixth secret of proper rice - to start cooking it with a big fire.
So, our cauldron with rice is on a big fire. Bring the rice to a boil and immediately cover with a lid.
7. Now immediately reduce the fire to a tiny one. Like this, abruptly.
And this is the seventh secret of proper rice - it is necessary to bring it to the condition on a small, “quiet” fire.
From the very beginning, when the rice in cold water was just put on the stove, until the very end of cooking, 15 minutes should pass.
So, the necessary 15 minutes have passed, you should turn off the fire. We do not open the lid!
Leave the cauldron with rice, covered with a lid, for another 15 minutes.
8. And here, please remember the last, eighth secret of proper rice. The lid for rice dishes should be very tight, leaving no gap between itself and the pan. After turning off the fire, the rice should stand for a while and steamed with heat. So it will reach the desired condition, but not boil soft. Therefore, a tight cover is needed - so that there is a "greenhouse" effect.
And in conclusion, good advice: very good before boiling rice, add to a pot of water vegetable oil(one and a half cups of dry cereal will require about a tablespoon of oil). This technique will even better prevent the grains from sticking together.
There is one more interesting way cooking friable rice in a frying pan. Unlike the first recipe, washed and dried cereals are first fried in oil and only then water is added. For flavor, you can add a clove of garlic. let's get a look step by step recipe cooking.
The proportions of water and rice are the same - for 1 cup of rice - 1.5 cups of water.
Now you know everything about cooking real, proper friable rice. Remember the eight secrets of its preparation, and you will definitely get the same rice - beautiful, tasty, grain to grain.
And one more important advice: any rice is best stored in glass jar with a tight lid along with a dry pod hot pepper. Thanks to this, our rice will be saved from mustiness and retain its original delicate and neutral taste.
So, as you can see, rice is truly a versatile food. He simply must be present in the bins of any hostess, becoming for her a great help and relief in the culinary field.
Now you know the secrets and subtleties of handling this wonderful product. And having mastered the proposed by us simple recipes cooking friable rice, you can proceed to more complex and sophisticated recipes in the future.
