Hello everyone, very often I meet with such questions that people write in in social networks what a delicious recipe crumbly rice as a side dish for meat?

Dear readers, I will now tell you one recipe with which you can cook delicious, crumbly rice, without any problems, for a short time. I promise, if you try to cook it this way at least once, you will never even try it differently.

The recipe is so simple that we need the very minimum of ingredients, we read about them below.

Ingredients:

1. Rice - 1 cup

2. Vegetable oil for frying

3. Salt to taste

4. Pepper to taste

Cooking method:

1. First of all, we wash the rice under cold running water. It is important to get rid of dust and dirt that could get into the packaging during packaging. We also need to wash off excess starch, this will save it from excess stickiness.

2. Heat the pan to the optimum temperature, pour vegetable oil. Use only the best quality oil, otherwise the rice can get a bunch of unnecessary odors into its composition. And this, as we know, will spoil the taste of the main dish.

3. Fry the indicated amount of rice in a pan for 3-4 minutes. Thanks to this action, we will finally get rid of excess starch and fix the crumbly properties of the finished rice.

5. Add salt and pepper to taste. Cover with a lid and cook over low heat for 20-25 minutes. This is the standard amount of seasonings, you don’t need to add anything else, otherwise you will get a different dish, and not boiled friable rice.

6. Check if there is water in the pan. If there is, wait until it boils completely. We do the test without opening the lid. If you don't have a glass lid, you'll have to open it.

7. Our rice is completely ready, it turned out crumbly and very tasty. These properties were achieved by pre-roasting the beans, as I mentioned above.

For many housewives, the secret of making friable and tasty rice remains unsolved. boiled rice is part of many dishes, it can be used as a side dish for meat or fish. How to cook it correctly in order to get not boiled porridge, but perfectly steamed rice grains?

Why can't you cook rice properly?

The culprit of the fact that instead of a crumbly dish a whole tortilla is obtained is the starch that is contained in the cereal. The more it is, the higher the probability of getting instead delicious lunch porridge-smear.

Culinary secrets:

To make rice crumbly and tasty, you should use the proven advice of famous chefs.

1. Choice of capacity. Rice groats should not be cooked in an enameled pan.
2. The ratio of liquid and rice should be 1:1. This best option: during the allotted cooking time, the cereal will have time to absorb all the water and not boil.
3. Rinse the ingredient at least 3 times until the water is clear and clean.
4. It is strictly forbidden to interfere with the dish during cooking.

Types of rice are classified:

1. by type of grain: oblong, medium-grained and round;
2. according to the method of grain processing: polished, steamed and unpolished;
3. by color.

Rice Cooking Methods

Each variety of rice is rich in trace elements important for the human body. Its health benefits have been proven even by scientists.

Method one: classic

To cook rice classic recipe, necessary:

1. Rinse the cereal with running water at least 3 times to wash out the gluten and starch;
2. Pour rice into a saucepan and pour boiling water in a ratio of 1:1;
3. Add salt to taste and a teaspoon vegetable oil;
4. Close the lid and simmer until tender.

Delicious rice goes well with any meal. This dietary product, which can be used by everyone who follows their figure.

Method two: pilaf in a pan

Cooking pilaf in a pan does not take much time. The result is a delicious dish that can even be served at the festive table.

A recipe with a photo will allow you to repeat all the manipulations with the utmost accuracy. And now let's see what is included in this pilaf, and how we will use the ingredients for cooking.

Ingredients:

1. Any meat - 500 grams;
2. Rice round - 2 cups;
3. Onion - 1 head;
4. Medium carrot - 1 piece;
5. Water - 3 glasses;
6. Garlic - 1-2 cloves;
7. Vegetable oil - 3 tablespoons;
8. Spices

Cooking:

1. Rinse the meat thoroughly, dry with a towel and cut into medium-sized cubes.

2. Rinse rice groats 3-7 times. Let the liquid drain.

3. Onion and peel. Onion finely chop, chop the carrot into strips (it is not recommended to grate).

4. Pour vegetable oil into a large frying pan with a lid. Add meat and fry strong fire until a golden brown appears.

5. Attach the onion and fry, uncovered, for 10-15 minutes over medium heat. Season to taste.

6. Bringing the meat and vegetables to half-cooked, add rice to them. Distribute it evenly across the bowl.

7. Pour the prepared water in a thin stream. Add whole garlic cloves.

8. Cover the semi-finished product with a lid. You can not open it until the end of cooking.

9. For the first 10 minutes, cook pilaf over high heat, then stifle the fire for 10 minutes. Turn off the stove and wait another 10 minutes until the rice "reaches".

A delicious dish of simple ingredients is ready. It is incredibly tasty and flavorful.

Method Three: Cooking Rice for Sushi

There is nothing difficult in making sushi and rolls at home. The main thing is to choose the right rice and bring it to readiness. Let's find out step by step how to do it without complications.

1. Before you start cooking, you should correctly measure the right amount of cereal. A kilogram of rice makes 15-17 servings. This number needs to be taken into account.

2. Rice for sushi should be washed in plenty of water. To do this, it is poured into a container, poured with cold water, mixed and rubbed with hands. After the muddy water is drained, the pop-up rice grains are removed and the procedure is repeated. Then the peeled grains are thrown into a colander and soaked for 15 minutes in clean water.

3. For cooking rice groats for Japanese food, you should take a thick-walled pan, put the ingredient into it, add water, close the lid and place on low heat.

4. When the water boils, for 2 minutes, increase the heating power to the maximum mark. Turn off the heat and cover the container with a clean towel. Leave for 15 minutes and start preparing the obligatory dressing for rice.

5. Mix 120 ml of rice vinegar with 6 tablespoons of sugar and 1.5 tablespoons of salt. Dilute with a little water and bring to a boil. Pour the sauce over the cooked rice and combine the ingredients with a wooden flat spoon.

Method four: a miracle from a multicooker

For those who have a slow cooker in the house, cooking rice will not be the slightest difficulty. Included with the device is a special measuring cup, so that the housewives have the opportunity to accurately calculate the number of components.

1. Rice is poured into the bowl of the device at the rate of 1 measured capacity of cereal for 3 measured capacities of liquid. Salt is added to them and, if necessary, vegetable oil.

2. Each manufacturer indicates a certain mode in which rice is best cooked, regardless of the variety. The components are closed with a lid and cooked at the specified temperature for the specified time.

3. The product cooked in a multicooker does not lose its nutritional and medicinal properties, it turns out crumbly and appetizing, as in the photo from culinary magazines.

That's all for me, thank you for your attention, we are waiting for your recommendations, suggestions, and wishes.

Rice is perfect as a side dish for meat, vegetables, fish dishes and other seafood, as well as poultry. It has high nutritional properties, but it does not harm your figure at all. Complex carbohydrates, amino acids, fiber, B vitamins, potassium, calcium, iodine, phosphorus, zinc, iron in it constitute the necessary minimum. useful substances and vitamins for the human body.

Initially, rice was popular mainly in eastern countries, but now its benefits have been appreciated all over the world. It has a good effect on the gastrointestinal tract, cardiovascular system, improves memory, renews the nervous system.
Delicious rice for a side dish is prepared mainly for meat, as it does not make it heavier at all, but only gently complements it. Today we will present you with several options for cooking rice, both the simplest and the more unusual.

Delicious rice for a side dish: a quick recipe

This is the easiest way to cook this grain. Please note that rounded and polished rice boils the fastest, and therefore is more suitable for making porridges. Therefore, we advise using the least processed cereal - brown rice or oblong, steamed. With them you will get a crumbly side dish.

Required products:

• rice - 500 g;
• sunflower oil - 1 tbsp. l.;
• salt;
• spices - according to your preferences.

Instructions for cooking:

1. Rinse the grains under cold tap water until it is no longer cloudy.
2. We remove damaged or black grains.
3. Pour the cereal into a saucepan and fill with water so that it is a few fingers higher in level.
4. Add spices, oil and salt. We mix everything well.
5. As soon as the water boils, turn off the heat and let the dish stand for half an hour. So the rice is steamed enough, but it will not be boiled.

Cooking delicious rice for a side dish according to a Japanese recipe

For a traditional recipe from the true admirers of this cereal, the Japanese, you will need:

• rice - 1 cup;
• egg - 2 pcs.;
• green onions - 1 bunch;
• butter - 3 tbsp. l.;
• soy sauce - 2 tbsp. l.

Instructions for cooking:

1. Wash the rice thoroughly until the water is clear.
2. In a saucepan, fill it with 1.5 cups of water.
3. Bring to a boil without a lid. As soon as this happens, we make a minimum fire, cover with a lid and cook for 15 minutes.
4. Beat the eggs with a whisk.
5. Wash the onion and finely chop.
6. Fry the onion with eggs in a pan with butter until the eggs are lumpy.
7. Add rice to the pan and pour soy sauce. Mix and we can serve.

Rice side dish with vegetables

Required Ingredients:

• long grain rice - 1 cup;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• vegetable oil;
• green peas - 0.5 cups.

Cooking method:

1. Peel and wash onions and carrots.
2. Finely chop the onion, and rub the carrots on a medium grater.
3. In a frying pan with oil, we begin to fry them.
4. Peel and chop the garlic, add to the pan, mix.
5. After 5 minutes have passed, pour in 2 cups of cold water.
6. Bring to a boil, then reduce the heat to a minimum and simmer the vegetables under the lid until fully cooked.
7. If necessary, you can add more water.
8. At the end, add green peas and let the dish brew under the lid for about 20 minutes.

To make this rice side dish even tastier, you can use other vegetables. For example, zucchini or sweet bell pepper can be stewed simultaneously with carrots and onions. Ready-made frozen vegetable platters sold in the supermarket are also good. They generally cook very quickly.

Another recipe for rice side dish

To cook rice with onions you need:

• rice - 1 cup;
• onion - 1 pc.;
• spices: paprika, garlic, basil.

How to cook:

1. Fry the chopped onion in oil in a saucepan.
2. Add washed rice and add water.
3. Cook until cooked, and then add chopped garlic and spices.
4. Now the side dish should stand a little and steam out, after which you can serve the dish on the table.

Bon Appetit!

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. It is a versatile side dish for anything, an essential component of some salads and simply a delicious dish on its own, 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 starts with the 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 of proper rice. I do not like steamed rice - it has a slightly different taste and density, regular rice turns out tastier.

So, take 1 cup 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 wash it only 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 be brewed, 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 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 the end, good advice: it’s very good to add vegetable oil to a pot of water before boiling rice (about a tablespoon of oil is required for one to one and a half glasses of dry cereal). This technique will even better prevent the grains from sticking together.

There is another interesting way to cook friable rice in a 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 tip: 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.

3-4 servings

20-35 minutes

98.8 kcal

5 /5 (2 )

Rice is one of the most common cereals in Asia, a huge amount is prepared from it. delicious dishes, to which there is also large quantity interpretations and variations of preparation. Today we will cook delicious rice with vegetables, and consider two recipes.

First a more saturated recipe, which will look quite good on the festive table.

Second- a simplified version of cooking in a slow cooker in case there is no time for a long cooking process. Let's look at each of them in more detail!

How to cook rice with vegetables in a pan

Saucepan, colander, stove, wok, knife, cutting board, grater, spatula for mixing.

Ingredients

Rice	380-400 g
Champignon	80-90 g
Carrot	60-70 g
Broccoli	80-90 g
bell pepper	60-70 g
Frozen green peas	45-50 g
garlic cloves	5 cloves
Ginger	5-10 g
Chilli	1 PC.
cilantro	20-25 g
green onion	25 g
dried garlic	5-8 g
Turmeric	¼ tsp
Anise	1 PC.
Dry chilli	1 PC.
coriander seeds	½ tsp
Salt	taste
Ground black pepper	taste
Vegetable oil	40-45 ml

Let's start cooking rice for a side dish in a pan

1. The first step is to prepare approximately 380-400 g of rice for subsequent cooking. It must be washed very well, this is done in order to wash out excess starch and gluten so that the rice does not stick together after cooking, but is crumbly. It is best to use a colander. Pour rice into it and place the colander in a saucepan, after which we fill the saucepan with ordinary running water. At first, the water will be very cloudy, it must be drained, but after 3-4 thorough washes, it will be transparent, like the rice grains themselves. Pour the washed rice into a saucepan and fill it with water about 1:2. How much time to cook rice for a side dish? Enough 15-20 minutes.
   
2. So, the rice is boiled, we leave it to rest, and in the meantime we will prepare the vegetables. We wash the bell pepper in water, after which we get rid of the seeds and the soft core. We cut about 60-70 g of pepper on a cutting board, first into thin strips, and then into small cubes.
   
3. Wash broccoli (80-90 g) in water and chop on a cutting board in any shape. It is best to cut so that small inflorescences of this vegetable remain.
   
4. We thoroughly wash the champignons in water, getting rid of various earthen residues. For this recipe, not only champignons, but also other types of mushrooms are suitable. For example, royal oyster mushroom is great. About 80-90 g of washed mushrooms are cut on a cutting board in any shape.
   
5. Wash the carrots in water and peel off the top layer. We cut about 60-70 g of the root crop on a cutting board. In order for the carrot to fry faster, it is best to cut it into very small cubes or grate it on a grater.
   
6. Chop the chili pepper, one medium-sized stuff will be enough. We cut the pepper as small as possible so that it is evenly distributed in relation to all other ingredients in the finished dish.
   
7. Approximately 5-10 g of ginger is cut on a cutting board in the form of thin straws. If you don’t like ginger at all, then you can do without using this ingredient, it is added solely to give the dish a special flavor.
   
8. Garlic (5 cloves) must be peeled. This is done very easily and simply. We spread the garlic cloves on a cutting board, after which we press each with the side surface of the knife or simply hit with a spoon. After that, it will be very easy to separate the husk from the garlic itself. Chop the garlic on a cutting board.
   
9. It remains to cut some greens. We send about 25 g of onion to a cutting board and chop it into small pieces, cutting the onion stalks obliquely so that it looks more beautiful in the finished dish.
   
10. We remove the thick branches of cilantro, leaving only its feathers. Grind approximately 20-25 g of this greens on a cutting board in any form. So, all the ingredients are prepared, it's time to proceed directly to the preparation of our dish! We will cook our rice in a wok pan, it is very convenient for cooking almost all Asian dishes. We pour a little vegetable oil into it and leave our wok to heat up over high heat.
    
11. When the oil in the pan is hot enough, add one anise star, dried pepper and half a teaspoon of coriander to it. Strongly these spices should not be fried, you just need to let them warm up a little in oil so that they give their aroma.
    
12. Put the chopped garlic and half of the chopped ginger into the pan. We will add the second half almost at the very end of the preparation of this dish.
    
13. Add chopped chili peppers, mix the contents of the pan and fry all the ingredients for about one minute, until the characteristic smells of roasted peppers and garlic appear.
14. Add chopped carrots to all the ingredients in the pan. Fry the contents of the pan over high heat until the carrots become a little softer, this will take about another minute.
    
15. We spread the chopped mushrooms in the pan, after adding which we fry all the ingredients in the pan for another minute.
16. It's time to add the broccoli florets. Mix all the ingredients and fry the broccoli quite a bit. It is important that this vegetable is not too overcooked, we need it to remain a little crispy so that the maximum amount of vitamins remains in it.
    
17. Now you need to salt and pepper the vegetables in the pan to taste, and add the remaining spices to them. We are talking about dried garlic (5-8 g), as well as turmeric (a quarter of a teaspoon). Mix the contents of the pan well again. We spread the chopped bell pepper, as well as 45-50 g green peas, mix everything again.
    
18. Immediately after adding pepper and peas, put boiled rice into the pan and mix the contents of the pan thoroughly and make the fire a little quieter.
    
19. Add the remaining ginger to the pan, and green onion with cilantro.
    
20. Our dish is ready, put it on one large plate or pack it into small portions.
    

Video recipe for cooking rice for a side dish in a pan

If you have left questions about cooking rice for a side dish, then you should definitely familiarize yourself with this video recipe. It describes absolutely every step of the preparation of this dish as clearly and clearly as possible.

How to cook friable rice for a side dish in a slow cooker

Time needed to cook rice for garnish: 45-50 minutes.
Number of servings received: 2-3.
Used kitchenware and technique: knife, cutting board, multicooker, colander, spatula for mixing.

Ingredients

Let's start cooking rice for a side dish in a slow cooker

1. First, thoroughly wash 280-300 g of rice in water, getting rid of excess starch and gluten. It is best to do this in a colander, which we place in a saucepan. Rinse the rice until the water runs clear.
   
2. Chop the onion on a cutting board as finely as possible.
3. We wash the carrots in water, after which we get rid of the top layer of the root crop. We cut the carrots on a cutting board, first into thin strips, and then into cubes. You can also grate the root crop on a coarse grater.
4. Pour 40-45 ml of vegetable oil into the bowl of the multicooker, pour the chopped onion, and then the carrots. We set the mode "Frying".
   
5. We wash the Bulgarian pepper in water, get rid of the grains and the soft core. We cut it first into thin strips, and then into small cubes. We spread the chopped pepper to the rest of the vegetables in a slow cooker and mix. Fry the vegetables for a few minutes, focus on the color of the onion, it should turn slightly yellowish.
   
6. Add washed rice to sufficiently fried vegetables, level it with a spoon or spatula so that it is on the surface of the fried vegetables.
   
7. Carefully, so as not to mix the rice with vegetables, pour water into the multicooker bowl, boiling water is best. We need about 450 ml of water.
   
8. Salt our rice to taste, and add your favorite spices.
   
9. We set the “Group” mode for 40 minutes and close the lid of the multicooker.
   
10. After the time has passed, our rice is ready for a side dish. Leave it for 5 minutes to cool slightly, after which you can pack ready meal per serving.
    

Video recipe for cooking rice in a slow cooker

As you can see boil rice for a side dish in a slow cooker not difficult, but if you have any questions about cooking, be sure to check out this video. It clearly shows absolutely all the stages of cooking.

Distinguished by excellent taste rice cooked with orange juice. It can be served as a side dish with roasted pork or beef. 1 glass long grain rice rinse thoroughly in several waters, put in a pan with a couple of tablespoons sunflower oil and stir-fry for 5 minutes. Add a glass of boiling water and a glass of freshly squeezed orange juice, throw in a pinch of saffron. Close the pan tightly with a lid and simmer for another 15 minutes. The finished rice should have a beautiful orange-golden color and a subtle citrus aroma. Before serving, finely chopped canned pineapple can be added to the dish.

TO fried chicken submit Indian style rice. 500 g basmati rice mixed with 20 g dried onions, 2 teaspoons dried garlic, 20 cardamom pods, 10 small red chili peppers, 1.5 teaspoons turmeric, cinnamon stick, broken into pieces, 50 g coconut flakes, 75 g dried mango, 1.5 tsp cumin seeds, 1 tsp ground curry. Add 0.5 teaspoon of salt, mix everything thoroughly. In a deep frying pan, heat 50 g butter, put the mixture and, stirring, cook for 1-2 minutes. Pour in 1 liter of boiling water, cover and simmer the mixture for 15 minutes.

Very delicious side dish – fried rice . It is served with meat or fish, as well as stewed vegetables from herbs. 300 g of a mixture of white and wild rice pour into a deep frying pan with 2 tbsp. tablespoons of vegetable oil. Shaking and stirring constantly, roast the beans until Brown. Pour in hot water so that it overlaps the layer of rice 2 times. Add salt, cover the pan with a lid and cook until the water is completely absorbed.

Meat in sweet and sour sauce can be accompanied chinese style rice. To 500 g of long-grain rice, add 75 g of dried shrimp, 25 g of dried, sliced ​​\u200b\u200bmushrooms, 6 pcs. star anise, 3 tbsp. tablespoons of sesame seeds, 1 teaspoon of black peppercorns, 0.5 teaspoon of salt. In a heavy bottomed saucepan, heat 2 tbsp. tablespoons of butter and, stirring, fry the rice mixture in it for several minutes. Add 1 liter of boiling water, close the lid tightly and cook for about 20 minutes. When the water is completely absorbed, the side dish is ready.

To the dishes Italian cuisine fit rice with herbs. It is especially delicious with stewed fish or roast veal in sauce. Mix 500 g Italian rice for risotto with 1.5 teaspoon dried oregano, 1.5 teaspoon dried basil, 75 g dried peas, 175 g sun-dried tomatoes, 25 g sweet pepper powder, 75 g pine nuts and 0.5 teaspoon of salt.

Heat a couple of tablespoons in a heavy frying pan. olive oil. Put the rice mixture, fry it for a few minutes, and then pour a liter of boiling water and cook for 15 minutes. If the rice is too hard, add some more water and continue cooking. If necessary, the mixture can also be prepared in the microwave. Fry it, transfer it to a plastic or glass dish, pour boiling water over it, close the microwave lid. Cook for 10-20 minutes at maximum power, stirring the rice from time to time.