The most important information about the main types of product, proportions, cooking time and other features of rice making.

Training

If you want to cook fluffy rice, rinse it under cold water before cooking. So you get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

Some dishes, such as risotto, require glutinous rice. In this case, it is not worth rinsing. In extreme cases, you can limit yourself to one rinse to wash off all the excess.

To make rice cook faster, you can soak it for 30-60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that rice needs twice as much water to cook. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone, and suggests the optimal amount of water for it.

Tableware

It is better to cook rice in a saucepan with a thick bottom: in it the temperature is distributed evenly. You can also cook rice in a large skillet. A cauldron is traditionally used for pilaf.

Cooking rules

If you are cooking rice in a saucepan, first bring salted water to a boil, and then pour the grits into it. Stir the rice once so that the grains do not stick to the bottom. Then wait until the dish begins to boil, reduce the heat to a minimum and cover the pan with a lid.

Do not open the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, don't stir it (except the first time). Otherwise, the grains will break and release starch.

The average cooking time, depending on the type, is:

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice, 40–60 minutes.

When the rice is cooked, remove it from the heat and let it stand for 10-15 minutes covered. If there is water left in the cooked rice, drain it or cover the pan with a dry towel to absorb excess moisture.

If you are cooking rice in a pan, use a pot with a diameter of 24 cm or more, high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then it must be poured with boiling water and cooked as described above.

condiments

Rice is good because its taste can always be changed a little. For example, using the following seasonings:

• saffron;
• curry;
• cardamom;
• zira;
• caraway;
• cinnamon;
• Carnation.

Spices are added to the water during cooking or to a ready-made dish.

Also, rice can be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.

It would seem that it could be easier for the hostess than to cook Saracen grain for a side dish or for a salad, we still remember the fairy tale about porridge from an ax. But no, it's not quite simple, because there is no single ideal recipe for how to properly cook rice in a saucepan. Cooking methods differ in the proportions of water and grain, which makes it possible to obtain a boiled side dish used for different dishes.

Rice grain side dish can be made from different varieties, but we will talk about the most popular and used varieties in our kitchens - this is long-grain and round-grain rice.

How to cook long grain rice in a pot

Before cooking long-grain rice in water, it must be borne in mind that this variety increases by 3 times. Knowing this nuance will help you correctly determine the right amount of dry grain for preparing servings.

Cooking steps for long grain rice

1. We wash the rice from starch through a sieve or in a saucepan, simply by decanting the water. We wash 2-3 times until the white precipitate completely disappears.
2. If the cooking time needs to be shortened, soak the rice for 20 minutes. This step can be skipped.
3. The desired ratio of rice and water is 1: 2, if we determine visually, then the water should cover the rice by 2 fingers.
4. We bring the grain filled with water to a boil, keep it on high heat for 3 minutes and reduce the heat to medium.
5. We stand rice on medium heat for 7 minutes and another 2 minutes on low.
6. Until fully cooked, the grain is cooked under a tightly closed lid. The full stage of cooking takes 12 minutes, if the grain was pre-soaked, then 8-10 minutes.

After cooking, the rice is still left to reach in the pan for a while. Rice prepared in this way can be used for various dishes - both for salads and for a side dish.

In order to prepare a delicious side dish of round-grain rice, we follow the same cooking rules as for long-grain rice: that is, we wash it from starch, soak it (you can skip the stage) and cook for 12 minutes under a tightly closed lid.

• For cooking, be sure to use a saucepan with a thick bottom, if one is not available, choose a cauldron.
• So that rice does not stick together, the ratio of grain and water should be 1: 1.5, that is, 200 g of rice - 300 ml of water.

Typically, round-grain rice is used to make sushi and rolls, and as you know, they need a sticky base. For such a base, cook rice in proportion with water 1: 2. Don't rinse the rice when done.

How to cook friable rice for pilaf

The recipe for friable rice for pilaf is no different from the above cooking recipes and the steps are absolutely identical.

In addition to the general rules, there are a few more tips for cooking a delicious side dish.

1. The stage of washing rice from starch will be mandatory.
2. Rice is laid only in cold water.
3. In a pot of water, add a tablespoon of sunflower or butter.
4. To prepare pilaf, you need fried meat, onions and carrots, layers of which shift rice. It is better to cook pilaf in a cauldron.

A side dish in Russian cuisine looks like crumbly porridge. That is why we try to perfectly wash the Saracen grain from starch and cook it according to all the rules: these are the correct proportions of water and the ideal 12 minutes for cooking ordinary rice (there are varieties that are boiled for 30-40 minutes).

For lovers of various sauces, crumbly rice is an excellent option for both breakfast and dinner.

A good addition to a rice side dish would be vegetables served on their own or a salad with various dressings. Olive oil and balsamic vinegar are considered an ideal addition to the vegetable mix - a minimum of calories and a maximum of useful nutrients for the body.

Video how to cook rice in two ways

How to cook rice for paella

To prepare the famous Italian dish, you don’t need a pan at all, but a wide pan of the same name with two handles - paella.

The consistency of cooked rice should be soft, but not overcooked at all. The cooking process requires certain skills: it will be necessary to add water or broth, reduce or increase the fire under the paella and in no case DO NOT INTERFER the rice.

The ideal rice for paella is Valencian medium-grained (for example, bomba or bahia). But if you can't find them on store shelves, any round rice that absorbs liquid well, but not steamed, is fine.

As for rolls and sushi, cooked paella grains are not washed!

How to cook rice for kharcho

On the Internet, you can find various recipes for kharcho soup, which differ in the way rice is cooked: it can be poured dry into boiling kharcho, or it can be boiled separately and added to the soup already prepared.

Consider the second option and find out how to cook rice for kharcho.

• The first step is to wash off the starch from the rice.
• The proportions of water and rice are 1:2.
• Cooking time - 12 minutes.

After the liquid soup of lamb and vegetables (soup kharcho) is prepared, warm boiled rice is placed in a plate, a clove of garlic is crushed and the whole still life is poured with soup.

For salads with rice, look in your bins for a bag of long-grain Saracen grain - it is he who is considered the ideal salad variety. The variety is also perfect for fillings in pies and for making a side dish.

Rice grain of this type absorbs little water, is always crumbly in the dish and does not stick together.

Cooking steps:

• We wash in several waters until the white turbidity disappears.
• The proportions of rice - water: 1: 1.5.
• Cooking time: 3 minutes on high heat, 7 minutes on medium heat and 2 minutes on low heat.
• After cooking, wash the rice in a sieve or colander and sprinkle it on a tray to dry in a thin layer.

Store in a plastic container with a lid on the middle shelf of the refrigerator, pouring the already completely cooled rice side dish into the container.

Question answer

How long to cook rice

• Dry rice grain - 12 minutes (3 minutes high fire, 7 - medium, 2 - weak). We insist under the lid for 10 minutes.
• Pre-soaked grain for 30 minutes - 8 minutes. We insist, as in the version with dry grain.
• Rare varieties:
  - Nerone black rice is cooked for 60-70 minutes, up to 2.5 liters of liquid can go to a glass of dry grain;
  - Bhutanese red rice takes 45 minutes to cook, and if it is soaked overnight, the cooking time is reduced to 20 minutes.

How much rice in a glass

• A glass of 200 grams - 190 grams.
• Faceted glass (250 grams) - 230 grams.

Rice to water ratio

How much water to take per glass of rice we described above in the recipes, but we remind you again:

• preparation of dry rice grain - 1: 2;
• rice for sushi - 1: 2.5;
• if we cook soaked rice - 1: 1.5.

Is rice washed before cooking?

• Rinse rice intended for side dishes to prepare salad rice and rice for fillings.
• Rice grains for paella or bases for sushi and rolls are not washed, as we need to get a sticky porridge.

Do I need to rinse rice after cooking?

Rice can be rinsed if you need a crumbly garnish for salads or toppings. Otherwise, you don't need to do this.

How long to store boiled rice garnish

We store the side dish in a closed plastic container on the middle shelf of the refrigerator for 3-4 days.

How many calories in boiled rice

100 g of boiled rice contains 100 kcal.

How many servings of side dish do you get from one cup of dry rice

A faceted glass (250 g) of dry rice grains makes 4 large portions of a delicious side dish.

How much salt to put in rice

Following an old proverb, there is not enough salt on the table, but you still want to get a side dish with a good hit.

For 1 cup of rice and 2 cups of water, add ½ tsp. coarse salt.

If we cook the side dish in broth, then add salt to taste, because the liquid base will already be salty.

Salted rice, how to fix

If you suspect that you can not guess with the salting of the side dish, it is better to cook it without salt at all. Served with sauces or salads with dressings will smooth out the overall picture.

Well, if nevertheless the trouble happened, you can fix it in several ways:

• wash the rice with boiled water;
• You can “desalt” rice by boiling it in unsalted water for a couple of minutes (the main thing is not to digest it);
• mix rice with minced meat and bake (used as an additive to minced meat);
• you can add it to the first courses as a filler.

From our article, you were able to make sure that it is not difficult to cook friable rice in a saucepan, the main thing is to know which variety will be used and where the future side dish is intended. We hope that the above tips for cooking rice grains will be useful to you.

We wish you successful kitchen experiments and bon appetit!

shared

Rice is perhaps the most popular cereal in the world. In almost all Asian countries, its grains have been considered a national treasure since ancient times and are always present on the table every day as a main dish. Rice very quickly gained a strong position in the cuisines of many peoples of Europe, Africa and America, becoming an integral part of many national dishes. And most often, these dishes require a certain variety or a special method of preparation. If you like to experiment with cooking, in particular with rice, our guide to choosing this cereal and the rules for preparing it will come in handy.

Rice is a very ancient culture, about 10,000 species of this cereal are known in nature. But about 30 varieties are used in cooking. Their grains differ in appearance, as well as the method and degree of processing.

Treatment

There are 4 types of rice on the market, most often used in cooking.

Rice padi is very popular among people who follow the traditions of a healthy diet. It is released for sale unprocessed, or "unhulled", right in the husk and brown bran shell, rich in vitamins and natural trace elements.

Unpeeled paddy rice is superior in usefulness to other types

Brown, or brown rice, like padi, goes on sale unpolished. Only the husk is removed from the grains, leaving the bran shell. This type of rice has a high nutritional value, as it retains all the nutrients.

Brown rice is slightly inferior in benefits to padi rice

White (polished) rice is the most common type. It is completely cleaned of the shell, which is why a lot of vitamins and trace elements are lost. The benefits of white rice are less than brown or padi, but its shelf life is much longer.

White polished rice is completely peeled from the shell, from which it loses a lot of useful properties

Steamed or golden rice is steamed, so that 80% of the nutrients penetrate from the shell into the grain. After that, the grains are polished. In this cereal, all the positive qualities of raw cereals are preserved and their disadvantages are absent.

Steam processing technology allows cleaned rice to retain maximum nutrients

Comparative table of rice grain shapes

In addition to the types of processing, rice is also qualified in cooking according to such characteristics as size, grain shape and starch content.

Photo gallery: varieties of rice used in cooking

Of all types of rice, unpolished rice is considered the healthiest.

Each variety of rice is useful, but the degree of benefit may be different. The use of this culture in cooking will positively affect your health.

Rice has been successfully used in the preparation of diet food for a long time. Since there is little fiber in its grains, this product is easily absorbed by the body; starch helps maintain energy for a long time.

Thanks to "long" carbohydrates, rice normalizes blood sugar levels and maintains it, which is very important for diabetics.

Rice broth well envelops the mucous membrane of the gastrointestinal tract with a uniform layer and has an absorbent effect, relieving gastrointestinal upset and diarrhea.

The B vitamins contained in the grains have a positive effect not only on the digestive system, but also on the nervous system, significantly reduce the tendency to stress, and make the skin, hair and nails healthy.

There is no salt in the product at all, but there is a lot of calcium. This has a good effect on the work of the cardiovascular system and kidneys, pressure, joint health.

Rice is used not only for various diets, including for weight loss. It is used in the production of sports nutrition used for building muscles. Only 100 g of cereal contains 8 g of protein, which is very necessary for building muscle mass.

Studies conducted by Japanese scientists have shown that brown rice, when eaten regularly, improves memory and intelligence.

How to cook rice correctly: some culinary secrets

The complexity of cooking rice is not only in the selection of the desired type and variety. You also need to know the exact ratio of cereals and liquids, as well as follow the technology.

Time

On average, it will take you 25 minutes to boil rice. But in order for everything to be according to the rules, you need to take into account a few more points, namely: the type of cereal, the method of its pre-processing, and even the dish in which it will be used.

For cooking you will need time:

15–20 minutes - for white;

20–30 minutes - for steamed;

30-40 minutes - for white;

40–60 minutes - for wild.

Proportions

The amount of water needed for cooking depends on the level of starch in the grains. The desired consistency of the dish must also be taken into account. Follow these proportions:

for liquid porridge - 6 glasses of liquid per 1 glass of cereal;

for semi-viscous - 4.5 tbsp. liquid for 1 tbsp. cereals;

for viscous porridge - 3.5–4 tbsp. water for 1 tbsp. cereals;

for friable rice - 2 tbsp. liquid for 1 tbsp. cereals.

What to do to make rice crumbly

Cooking rice porridge is not difficult for any housewife. But for some reason, friable rice does not always work out. Want to be sure you get the results you want? Then strictly follow the rules.

For crumbly porridge, long-grain varieties, such as Jasmine or Basmati, are best suited.

Follow the proportion of cereals and water 1: 2 - this is the traditional ratio.

Before you start cooking, rinse the grits thoroughly several times to remove excess starch.

After washing the rice, soak it in hot water. This process will help release the enzymes responsible for the absorption of trace elements by the body and give the finished dish a richer taste.

Pour the cereal into the already boiled water.

Rice should be cooked over low heat.

Close the lid of the pot with the boiled cereals and do not open until the cooking is over. You don't need to stir the rice.

Features of cooking rice for various dishes

You can choose any method of cooking rice based on what type of cereal you have at your disposal, what dishes you will use and what dish to cook. But for all methods there is a single rule: rice is thoroughly washed before cooking. It is more convenient to do this through a fine sieve, and better under running water.

Rice groats must be washed before cooking.

For salad or garnish

To make a side dish or salad beautiful and tasty, the cereal must be crumbly. So, long-grain varieties are best suited. We suggest you cook rice the way it is done in Italy.

Pour 2 cups of cereal into a large container. Rinse several times in clean water, rubbing the grits between your palms to remove excess starch. Rinse until the water is completely clear.

Take a pot with thick walls, put rice in it, add 3.5 cups of hot water. Salt (1 teaspoon is enough).

Place the pot on the stove and turn on the heat. Once the water boils, lower the heat to the lowest setting.

Cover the pot with a lid and cook for 12 minutes.

Remove the pan from the stove without opening, wrap it in a thick towel and set aside for another 1 minute. This time is enough for the grains to infuse, absorb the right amount of moisture.

Now you can open the pan and lay out the rice on the plates.

Fluffy rice for side dishes and salads is obtained from long-grain cereals

Tip: you can pour 1 tbsp into boiled rice for a side dish. olive oil or put a piece of butter. Rinse the finished cereal, which will be used in the salad, in a small amount of water. These methods increase the friability of the product.

Rice for sushi and rolls

Do you want to pamper your family with national Japanese cuisine? Loose boiled cereals are not suitable for rolls and sushi; on the contrary, it must be sticky so that the grains hold on to each other. Therefore, choose varieties with round short grains - they have a lot of starch. You will need 1.5 cups of water and 1 cup of cereal.

For sushi and rolls, it is better to choose round-grain varieties of rice rich in starch.

Pour the washed rice into a suitable saucepan, pour in cold water. You don't need salt.

Turn on a strong fire under the pan, wait until the water boils.

Reduce the heat to low, cover the pot with a lid and simmer for 15 minutes.

Remove the rice from the stove, immediately remove the lid, wrap the pan with a towel. Cover the top with a lid. Leave for 15-20 minutes for the rice to infuse.

Done, you can start cooking sushi or rolls.

Video recipe: perfect consistency sushi rice

To cook pilaf, you can take any kind of rice: round, short-grain or long-grain. However, experienced chefs advise choosing Uzbek varieties. In any case, you will need to pre-prepare the rice so that each grain is well saturated with broth during cooking.

After you wash the cereal, fill it with warm water, adding a little salt. Water will wash away excess starch, and salt will prevent the grains from sticking together during cooking. Soaking time - at least 2 hours.

Soak rice for 2 hours

Drain the water and transfer the rice to the boiling broth (called zirvak). The cereal should be completely covered with liquid. If zirvak is not enough, add enough water so that it is a little more than 2 cm above the surface of the rice.

If there is not enough broth, add water

Increase the fire level to the maximum. Wait for the broth to boil, reduce the heat to a minimum and simmer the pilaf until cooked. There is no need to cover the cauldron or pan with a lid!

Pilaf should languish until the liquid is completely absorbed. During this time, it is not stirred. While the moisture evaporates, the fat from the zirvak will sink and saturate the grits. Rice will be saturated with aroma, pick up taste, and grains, thanks to fat, will not stick together.

Rice for pilaf is cooked in an open bowl

When there is no water left on the surface of the rice, collect the grits in a slide, cover the cauldron with a lid and leave to languish for 30 minutes. After that, mix the finished pilaf and put it on a dish.

Serve ready pilaf on a wide dish

Rice for porridge

It is better to cook porridge from round-grain and medium-grain varieties of rice rich in starch. From the table above, you can determine how much water you need to take to achieve the desired viscosity. Porridge must be constantly stirred during cooking so that it does not burn.

The most common cereals are dairy. For them, the cereal is boiled in water, and then milk is added and cooking continues.

Milk rice porridge

Rinse the cereal, cover with water and leave for 15 minutes. After the water can be drained.

Put the washed rice in a deep saucepan, fill it with clean water (for 1 cup of cereal - 2 cups of liquid).

Put the pot on high heat. Wait until it boils, then lower the heat level to medium. Continue to cook for 15 minutes or until most of the water has evaporated. Don't forget to stir.

Be sure to stir the porridge during the cooking process so that it does not burn.

Add 1.5 cups of milk preheated to a boil to the pan with porridge, salt to taste and add sugar. Boil 5 minutes.

Now you can remove the pan with porridge from the stove, cover it with a lid and let it brew for 5-10 minutes. After that, spread the porridge on plates and flavor it with butter.

Season the finished porridge with butter

Tip: if you cook porridge just on water, without milk, pour in 3–3.5 cups of liquid at once. Cook until tender, stirring constantly.

Milk rice porridge video recipe

How to cook different types of rice

It used to be that you go into a store, look at the shelves with different types of rice - and your eyes run wide! You can find goods for every taste and for every pocket. But here's the problem - not everyone knows the nuances of cooking. Let's find out more about them.

Recently, brown or brown rice has become increasingly popular due to its beneficial qualities. But not everyone knows how to cook it properly. To get the right result, follow our advice.

Rinse the cereal and soak in water for 2-3 hours.

Brown rice, when cooked, increases in volume by almost 3 times. You will need 2.5 cups of liquid for 1 cup of cereal.

Use a wide flat container for cooking, such as a frying pan. This is necessary so that all the cereals warm up evenly.

Boil brown rice for 30-40 minutes so that all the water is completely absorbed. Then cover the pan with a lid and leave to infuse for 20 minutes.

Rice in bags

If you are just starting to do culinary business on your own, or you do not have time to cook, rice bags will come to the rescue. This is an almost completely finished product, there is absolutely no trouble with it, and all you need is water, some salt and a spacious saucepan.

Dip bags of rice in water without breaking the package

Cover the pot, adjust the heat to medium and cook for the time indicated on the package. As a rule, white rice will take 12-18 minutes, brown 22-25 minutes.

When the cooking time is up, remove the bag from the water (use a slotted spoon or fork) and place it in a colander. Wait for excess water to drain.

Carefully open the end of the bag and pour the rice into a bowl. Season with sauce or butter to taste.

Because the bagged rice is ready to cook and steamed, you don't have to rinse it first. By the way, steamed rice can be bought not only in bags, but also by weight. Cook it in the same way as white, but a little longer, about half an hour.

How to cook rice in kitchen appliances

Surely in your kitchen there are special appliances that make cooking much easier. It can be a microwave oven, a slow cooker and a double boiler, or even a rice cooker. Be sure to use them to cook rice.

How to cook rice in the microwave

Pour rice cereal into a special dish for the microwave oven.

Pour hot water at the rate of 2 parts water to 1 part rice, salt to taste.

Cover the container with a lid. Put in the microwave, set the maximum power, set the time to 5 minutes.

After that, reduce the power by 2 times and cook for another 15 minutes.

Without opening the oven, hold the rice in it for 10-15 minutes to infuse it. After that, take out the dishes with the finished cereal and serve it on the table, or use it for your favorite dishes.

After the rice is cooked, keep it in the microwave for a little more

Rice from the multicooker

Pour the pre-washed grains into the multicooker bowl. Pour in salted cold water. For 1 cup of cereal, you need 2 cups of liquid if you have long-grain rice, and 3 cups if you have round.

Cover the bowl with a lid, set the device to the “Porridge”, “Rice” or “Cereal” mode, depending on the model.

You just have to wait for the device to notify you with a sound signal about the end of cooking. After that, keep the bowl closed for about 10 minutes, and you can enjoy rice.

The slow cooker will help you cope with cooking rice without the hassle

Cooking in a steamer

Soak the rice in hot water for 30 minutes first.

Take a special stand for rice and spread the rice evenly over it, draining the liquid from it.

Fill the steamer tank with water. Set the dashboard mode to "Grout" and the time to 30 minutes.

After the rice is cooked in a double boiler, leave it inside for another 5-7 minutes, then remove and serve.

Rice cooked in a double boiler - taste and benefits

rice cooker

A great invention that will cook rice for you is the rice cooker. All you have to do is put food in it, fill it with water and press the power button. The program of the device determines the power, temperature and time required to cook the dish.

The rice cooker will cook rice for you according to all the rules

Now you will not make mistakes when you cook rice for your favorite dishes. However, proper preparation can make a full-fledged meal out of this cereal without various additives. Maybe you have a couple of secrets of cooking rice? Share them in the comments. Bon Appetit!

White rice is the only cereal that has a clean, neutral taste. Thanks to these features, it goes well with meat, fish, fruits and vegetables, and is also excellent "friends" with a variety of seasonings and spices. But not all housewives manage to cook such cereals correctly; instead of a crumbly side dish, a sticky mixture comes out. Therefore, now let's talk about how to cook rice in a pot on the water.

How to cook friable rice for a side dish

Any cooking always begins with the right choice of dishes. To make the cereal crumbly, we don’t even get enameled or aluminum dishes from the cabinet. We need a capacious container with strong walls, for example, a cast-iron cauldron. The thing is that such cereals need uniform steaming, the thick walls of the cauldron will warm the grains from all sides and steam their core.

Many housewives do not know which variety to use for a side dish and how to cook steamed rice. For such cases, you should not buy round grains, they are more suitable for sushi, cereals and casseroles. We need long grains like varieties such as Jasmine or Basmati.

The next step is the preparation of cereals. Rinse the grains well until the water is clear. Therefore, we are not lazy and wash the rice grains as many times until the muddy water becomes clear, at least seven times. Also, do not forget that we wash the grains only in cool water so that the delicate texture of the grains is not disturbed.

Pour the washed rice into a cauldron and pour water in the following proportion: for one glass of grains, you need to measure 1.5 cups of water. So, we put the cauldron with the contents on the maximum fire. As soon as the groats begin to boil, we reduce the flame, and cover the cauldron with a lid. Cook for 15 minutes, in no case do not even open the lid.

After the time has elapsed, turn off the heat and keep the rice groats under a closed lid for another 15 minutes so that all the grains reach the correct consistency. If you are still afraid that the grains will stick together anyway, then pour in a tablespoon of sunflower oil with water before boiling.

How to quickly cook rice

In order to quickly cook friable rice, choose varieties with long grains. Unlike round grains, they do not boil soft, they have more vitamins and fiber, and less starch.

1. Pour one and a half glasses of water into a saucepan with a thick bottom, let the liquid boil.
2. Pour a glass of already well-washed grains into boiled water, cover and cook for 15 minutes over low heat.
3. After we give the grains to steam well, then pour the grains into a colander and use the cereal for its intended purpose.

Properly preparing long-grain

Any connoisseur of oriental cuisine will tell you with confidence that it does not matter what kind of cereal is used, it is important to prepare it.

1. Pour a glass of long-grain rice into a container, pour in a large amount of water, approximately four glasses. Drain the liquid and repeat the procedure 7 to 10 times. If the water has become light, then you can proceed to the stage of boiling the cereal.
2. Pure water indicates that all the starch has come out of the grains, which is very important for people who follow a diet or suffer from diabetes. Together with starch, the calorie content of cereals decreases and the glycemic index decreases.
3. Pour the washed grains into a container suitable for cooking, pour in one and a half glasses of water, after boiling, cook for 15 minutes and steam the grits for the same amount of time.
4. If you put a little ghee or vegetable oil along with the cereal, then the rice will turn out not only crumbly, but also fragrant.

If salt is added to the cereal, then it should be added only at the end of cooking - this is important.

For pilaf

Everyone knows what pilaf is, how to cook it, but not everyone knows the secrets of how to make a dish so that rice is crumbly and melts in your mouth. So, to achieve the desired effect, you must follow the following rules:

1. To prepare pilaf, we take only a cast-iron cauldron with a very tight lid so that there are no gaps, otherwise all the steam will be lost. You can even put a load on the lid so that it does not rise at the moment of boiling.
2. Do not forget to thoroughly rinse the grains so that not a single particle of starchy substance remains on their surface.
3. The exact ratio of cereals and water: for two servings of grains - two servings of water.
4. Pour the cereal only with boiling water.
5. Exact cooking time: 12 minutes, not 15 and not 10.
6. We cook rice correctly: 3 minutes on a powerful fire, 7 minutes on a moderate one and 2 minutes on a small one.
7. After boiling, do not look into the cauldron for another 12 minutes.

Rice "Ruby" in a pot on the water

"Ruby" is a red variety of rice that is not polished, as a result of which its bran shell is not lost. Thanks to her, in such rice there are more vitamins, especially group B, trace elements and fiber. But the presence of such a shell will require more time to cook cereals.

1. The preparation of such rice is no different from other types of cereals. It is also washed in cold water until transparent. The only thing that many cooks advise is that rice should be soaked for 40 minutes after washing, this will clean the grains of starch particles and reduce the heat treatment time. Instead of soaking, you can use another method, namely, roast the grains in a dry frying pan for three minutes.
2. Rice "Ruby" is boiled by evaporating moisture: that is, pour a glass of cereal into a thick-walled bowl, pour in two glasses of boiling water and put on fire. First, make a big fire, after boiling, reduce the flame to a minimum.
3. If the cereal was soaked, then cook the grains for up to 40 minutes, without soaking from 60 to 80 minutes.
4. It is not necessary to mix the cereal, only as needed, you need to add water, but only hot.
5. You can salt the water, add any spices, many housewives with raw grains put ghee or pour in vinegar.

Cooking for paella

Today there are a huge number of recipes for a Spanish dish, but one thing remains unchanged - for paella, you definitely need a large, flat-bottomed frying pan and rice. Everything else is a matter of creativity, you can put any meat, vegetables or seafood.

If we talk about rice, then the best varieties for such a dish, of course, will be Spanish varieties. But for our cuisine, you can take "Carnaroli" or "Arborio" - round grains with which paella turns out juicy and soft. Long-grain varieties are not suitable for such a dish, that is, as they say with Basmati and Jasmine, “you can’t cook paella.”

In the preparation of paella, rice is poured after frying all the ingredients. First, it is fried for 5 minutes, and then the broth is poured in portions as it evaporates. As soon as the grains become soft, and all the liquid evaporates from the dish, remove the paella from the heat, leave for 5 minutes and serve.

Basmati rice in a pot

Rice "Basmati" is an exotic and expensive variety of cereals. It has excellent taste and the richest chemical composition. In his homeland of India, the Basmati was nicknamed the "King of Rice". It is snow-white, crumbly, in the process of boiling, the grains double in size, and begin to release a refined and pleasant aroma. To get to know this variety of cereals better, you should start with the classic recipe for its preparation.

1. Before you buy rice, you should make sure that you are buying exactly Basmati. The composition on the package should not contain any impurities, only whole, elongated, rice grains of the same color.
2. At the first stage, you need to sort out the grains, sometimes along with the grains you come across husks and stalks from the grains, pieces of clay. But it is the presence of such foreign particles that indicates the naturalness of the product. After we rinse the grains until the water stops being cloudy.
3. Basmati is a fragrant variety of rice, so it is better to soak it for a while before cooking. But we soak the grains only in warm water so that they can open up. We do not pour out the water, we will boil the cereal in it, so the grains can retain most of their nutrients.
4. The packaging always provides instructions for boiling cereals, then you should not follow it, it will not work to cook fragrant and friable rice. For the correct recipe, measure out a glass of cereal and 1.25 parts of water.
5. After soaking, pour the grains into a saucepan and pour water, do not forget to use the liquid in which the grains were soaked.
6. After boiling, reduce the fire to a minimum and cook for 20 minutes. During this time, we do not look into the pan and do not stir its contents.
7. After boiling, let the rice brew for 15 minutes, but do not remove it from the stove. After we open it and with the help of a fork we slightly clean the surface of the cereal so that steam comes out of the depth, which will separate the stuck grains.

Many housewives are interested in how to cook steamed rice so that it turns out friable and can retain all its nutritional properties.

1. Variety plays a big role. If you choose long-grain varieties, you will get crumbly rice with a delicate aroma and taste for a side dish. By choosing round-grain varieties, you can get rice for rolls and sushi, as well as for puddings and cereals. So there are medium-grain varieties that are ideal for first courses and risotto. Of all the varieties, wild rice is considered the healthiest.
2. When boiling cereals, it is worth remembering that the grains increase in volume and it is important to observe the proportions. The main thing is not to pour the water, after boiling it will have to be drained, and the rice will come out not tasty and definitely not crumbly.
3. You can cook cereals in a slow cooker. To do this, we take rice grains and water based on 2 multi-glasses of cereals - 4 multi-glasses of water. We send the ingredients to the bowl along with salt and a tablespoon of ghee. We cook according to the "Rice-groats" program until the signal.

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 amazing complex meals at home are 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 cook friable 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 a crumbly side dish, get long-grain rice, it does not stick together when cooked properly.

Cook friable rice strictly according to the instructions:

1. 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.
2. While the water in the pan is boiling, rinse the rice with plain water 3-5 times. Salt the water.
3. Pour washed rice into boiling water. No seasonings can be added now!
4. 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.
5. 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.
6. 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.
7. 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. It is necessary to cook steamed rice longer than usual, since 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. Before cooking, rinse the brown rice, soak it in cold salted water for about 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 beneficial substances. This side dish goes well with 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. Cook wild rice in this way for 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. Round rice is cooked with a lot of 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.