A versatile cereal that goes well with all vegetables, chicken and meat, crumbly and tender in structure. Contains vitamins and minerals necessary for the body.

Groats happen different kind and shape, differs in taste and content useful substances. The method of preparing porridge depends on what type of cereal you want to cook.

Round grain

This form of cereal is most often used for pudding, casseroles and sushi. This variety is very sticky. Several rules are known on how to properly boil and get friable rice so that it does not stick together during cooking.

1. Rinse the required amount of cereal thoroughly in water, which must be cold. Rinse should be 5-7 times.
2. Calculation: for 100 g of cereal - 300 ml of liquid.
3. To boil water.
4. Add salt and seasonings.
5. Pour rice into a bowl. Water at this time should be brought to a boil.
6. Pour one tbsp. a spoonful of refined oil.
7. Switch the burner to minimum and cook for 25 minutes without opening the lid. There is no need to stir during cooking.

Long grain

How to cook rice so that it is crumbly? It is recommended to use grains that have a long, elongated shape. Steamed rice, basmati and jasmine are good.

Ingredients:

• long grain rice - 300 g;
• butter - 2 tbsp. spoons;
• water - 600 ml.

Cooking:

1. During cooking, rice expands in volume. For a family of four, it is enough to cook 250 - 300 g of cereal.
2. Rinse the cereal for a long time, the liquid should become transparent. You will need to change the water up to 10 times. Wash in cold water.
3. Before starting cooking, accurately measure the water rate. For 300 g of rice add 600 ml of water. If you use more or less cereal, then the liquid should be added twice the weight of the cereal.
4. Boil water. Pour clean rice into a bowl.
5. Turn on the fire to the maximum so that the liquid boils quickly.
6. Boil seven minutes.
7. Turn on the burner to a minimum, close the lid and simmer the rice for 15 minutes. During cooking, do not stir the product and lift the lid.
8. After the specified time, turn off the fire. Add oil. Leave to soak for 20 minutes. Rice will be dry, white, crumbly.

wild brown

This variety is popular in the East. It does not have a very beautiful appearance compared to white rice, but it surpasses it in the content of vitamins and minerals. If you regularly eat wild rice, the body's metabolic process will return to normal.

How to boil friable brown rice?

Ingredients:

• salt;
• water - 750 ml;
• wild rice brown - 300 g.

Cooking:

1. Rinse the grains many times. The dirt and dust collected during growth, collection and transportation will be removed. Rinse so many times that the water remains completely clear.
2. Scald with boiling water, rinse immediately.
3. Transfer the grains to a tall container. Pour in a large amount of water. Leave for seven hours.
4. Transfer the prepared grains to a saucepan, preferably with thick walls. Fill with cold water.
5. Turn on the fire, cook for eight minutes. The lid must be closed.
6. Switch the burner to a minimum and cook for half an hour without opening the lid.
7. Turn off the fire, leave for 15 minutes. At this time, all the remaining liquid will be absorbed, the grains will become crumbly.

wild black

Due to its cost, this variety is not as common as white rice. He has unusual taste- slightly sweet, exotic, somewhat reminiscent of nutty. On sale, it is most often sold in a package along with white or brown rice.

Ingredients:

• water - 6 tbsp.;
• salt;
• rice - 2 tbsp.

Cooking:

1. To preserve the vitamins included in the composition, fill the rice with water for 12 hours. At this time, the cereal will soften and cook well.
2. Drain the water.
3. Pour cold water, preferably in an enamel bowl.
4. Pour salt.
5. Boil.
6. Pour rice into water, cover with a lid.
7. Switch fire to minimum.
8. Cook for about 45 minutes, stirring occasionally.
9. In the finished state, rice greatly changes its size, increases four times. If properly prepared, then this variety always turns out crumbly and retains all useful qualities.

Friable rice for a side dish - recipes

Perfectly cooked rice grains are not obtained by every housewife. This happens due to improper preparation of cereal and the addition of a large amount of liquid for cooking. Also, the state of the finished dish depends on the container in which the cereal is prepared.

In a pot of water

Rice triples in size during cooking. Therefore, you should calculate the volume and take the pan of the required size.

Ingredients:

• mole - 0.5 tsp;
• rice - 300 g;
• water - 300 ml.

Cooking:

1. Place the rice in a sieve and rinse with cold water.
2. Pour water into a container, place rice. If the water remains clear, you can start cooking. If the liquid is cloudy, then the starch from the surface of the grains is not completely washed off and it is worth rinsing it under water again. The main rule: in order for the rice to be friable, it is necessary to rinse it perfectly clean.
3. For cooking, you need a pan with a thick bottom.
4. Pour rice into the water.
5. Place on high heat and season with salt.
6. Boil.
7. Switch the fire mode to minimum, close the lid and simmer for 20 minutes. During the cooking process, do not stir and do not open the lid, otherwise the rice will not turn out crumbly.
8. Turn off the fire and leave covered for 15 minutes.

In a slow cooker

Very comfortable fast way cooking rice, which retains all the vitamins and prevents the dish from burning, is to cook the grains in a slow cooker.

Ingredients:

• salt;
• sunflower oil;
• water.

Cooking:

1. Rinse the grains well, changing the liquid until the water becomes clear. If they are washed poorly, then the starch remaining on their surface will stick the grains together during the cooking process.
2. It is necessary to choose the right amount of water for cooking. For round rice, the ratio of cereals to water is one to one. If the rice is long-grain or steamed, then water should be added twice as much as the volume of the cereal.
3. In order for the cereal to cook evenly, not stick together and remain juicy, you need to fill it only with boiling water.
4. Before adding liquid to rice, add 1 tbsp. a spoonful of oil.
5. Put the prepared rice into the bowl of the multicooker and pour boiling water with the addition of oil.
6. Add salt.
7. Put the device on the "Buckwheat" mode. In half an hour the dish will be ready.

If you mix rice with greens, corn and peas, you will get not only a beautiful view, but also a very healthy dish.

Fry 100 g of mushrooms. Boil 200 g of rice and fry with ready-made champignons. Serve the resulting mixture with meat.

cook vegetable mix from corn, greens and carrots. Mix with cooked rice. Thanks to the addition of carrots, the cereal will acquire a beautiful golden hue.

Onions and carrots are fried and mixed with cooked rice. Such a side dish is well suited for serving with fish dishes.

A side dish that can be found in a restaurant. Place the fried onion in a bowl. Add pre-washed rice. Pour in water and cook with onions. When the dish is almost ready, sprinkle with basil leaves and add garlic. Let stand covered for 20 minutes.

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.

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Some dishes, such as , 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.

Measure rice and water with a measuring cup - it's much more convenient. The standard serving for one is 65 ml of dry rice.

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 on 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.

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condiments

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

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

Spices are added to the water during cooking or already in ready meal.

Rice can also be flavored. herbs, citrus zest or cook not on water, but on meat or chicken broth.

Bonus: how to make rice for sushi

1. Sushi is made using a special japanese rice. You can replace it with the usual round-grain.
2. Rice should be washed 5-7 times before cooking. It is better to throw out the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. A piece of nori seaweed can be added to the pot for flavor, but must be removed before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - at a minimum for about 15 minutes. After you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. After that, cool and start cooking sushi.

Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.

Long grain rice is one of the varieties of rice groats. Its grains have an elongated shape 6 millimeters long (see photo). There are many varieties of this rice. They differ in the way they are processed.

Scientists say that the main food of a large number of the world's population is rice groats. It is grown in many countries of the world and has over 35 thousand varieties with special qualities. This cereal replaces many cereals.

Rice groats are obtained from a herbaceous plant that belongs to the cereal family. It combines grains such as wheat, corn, etc. Rice contains many vitamins and minerals.

Rice is best grown in countries with a temperate or tropical climate. The most popular rice growing countries are China and India. Many scientists claim that it was in these countries that this culture originated. It can easily adapt to other climatic conditions, so its cultivation is very popular in almost all countries of the world.

The Eastern culture of rice consumption has one peculiarity. It consists in the fact that rice is consumed daily, several times a day and in a different way it is being prepared. Also, for most people in the industry, growing and processing rice is a life's work.

Rice came to Europe much later. Initially, it was considered a very exotic cooking ingredient and was only served with holiday tables. After a certain time, rice groats became an integral part of the daily diet of Europeans.

There are a huge number of ways to process rice grain, as a result of which the shade of the product changes.

Typically, long-grain rice has a white color, smooth, even and slightly transparent grains. This is all due to the fact that they go through the process of grinding and releasing from the husk. During cooking, this type of rice does not stick together and does not absorb excess water. True, the content of vitamins in long-grain polished rice is much less than in steamed. But this does not prevent him from being very popular in the dishes of many countries.

What kind useful components are part of long-grain rice, we will describe below.

Benefit and harm

The benefits of long grain rice depend on the processing method. Unpolished rice contains more nutrients than rice that has been polished. Rice grains, unpolished and polished, have a different color - brown and white, respectively. This is due to the fact that during grinding, the upper layers are removed from the grains, and they acquire a snow-white color. But it is in these layers that the greatest amount of useful components is contained. Therefore, people who lead a healthy lifestyle and play sports prefer to consume long-grain brown rice.

Long grain rice has the following beneficial features :

1. Helps improve metabolism and weight loss. This is because it is high in fiber and gluten-free, making long-grain rice ideal for a gluten-free diet.
2. The use of rice has a strengthening effect on the digestive system, eliminates heartburn and nausea.
3. Due to the high content of magnesium and lignins, the use of rice cereal regulates blood pressure and prevents the occurrence of diseases associated with the heart.
4. Manganese, present in rice, helps the rapid absorption of carbohydrates and serves as a source of strength and energy for the body.
5. When eating unpolished long-grain rice, the amount of cholesterol in the blood, the risk of developing cancer and diabetes are reduced.
6. Rice flour will serve as an excellent tool for eliminating puffiness, skin defects and will prevent the occurrence of skin diseases.
7. Rice contains a large amount of potassium, which has the ability to remove excess salt from the body. Due to this, it is recommended to eat it for people suffering from kidney and heart diseases.
8. Porridge made from rice groats can be consumed by children from six months of age. This is due to the fact that it does not contain gluten and does not cause allergic reactions.
9. Rice porridge is suitable for lactating mothers to stimulate lactation.
10. The calorie content of long-grain boiled rice is very low, so it is recommended to use it as a main course in a diet.

Despite the large number of benefits from this type of rice, if it is consumed excessively, it can be harmful to human health. This cereal is categorically contraindicated for people suffering from constipation, as it has a strengthening effect.

Before cooking long grain rice, it must be washed well. When transported from distant countries, this cereal is treated with talc and glucose, which gives shine and improves palatability rice, but having a detrimental effect on the body.

Fans of this cereal should not forget that it is not necessary to abuse rice, since it has the property of cleansing the body and, with prolonged use, it is able to wash out all the useful components necessary for normal life.

Varieties

There are many varieties of long grain rice. This is due to the fact that the cereal goes through a certain processing process. We'll talk more about each below.

1. Rice that passed steaming process, is called steamed. It has a yellow color that disappears when cooked. Processing helps to increase the quality and composition of the beneficial properties of rice. Rice during this process absorbs all the vitamins and minerals that are contained in the upper layer, that is, bran. Steam processing makes the grains stronger. The process of cooking this rice takes 15-25 minutes. An additional advantage of steamed cereals is that, after passing any heat treatment, rice grains do not stick together and do not lose their taste.
2. Long grain white rice is "jasmine". He has a pleasant milky flavor which is a bit like jasmine. This variety is suitable for salads, side dishes, desserts and dishes. oriental cuisine. Jasmine rice, although it has a sticky texture, does not turn into a mushy mass when cooked.
3. The most popular variety of rice is the amazing long grain rice. "indica". It is not subjected to such careful processing, unlike other species, so all the beneficial properties are fully preserved in rice. Also, minimal processing contributes to the preservation of the germ in the grains, which will bring great benefits to the body.
4. brown rice is most popular with the elderly and supporters healthy lifestyle life. This is due to the high content of nutrients in rice, which are stored in the outer shell. This variety is several times more useful than ordinary white rice, because all the useful components are concentrated in the outer layer.
5. red variety rice (see photo) is a traditional Thai product. The cooking process of this variety takes quite a long time - 45 minutes. For more fast food it is necessary to pre-fill the rice with water for 12 hours. Using this trick, the cooking time can be reduced by 20-25 minutes.
6. sanded long grain rice is the most popular type. It is used to prepare salads, side dishes, pilaf in many countries. It pairs perfectly with seafood. You can buy it in any store at a very affordable price.
7. Long grain rice "basmati" or "indian", grows near the Himalayas. It has a snow-white color (see photo), unsurpassed aroma and unique taste. This is all due to the fact that it is grown in good climatic conditions.
8. Rice White long-grain goes through all stages of processing and grinding. Its grains have a smooth and transparent surface. This type of rice will bring much less benefit to the body than brown or steamed, but despite this, it is very popular in the world. It does not take much time to cook white rice, cooking takes 15-20 minutes.
9. Gives a special taste to your dishes brown rice with a nutty flavor. It has this color due to the fact that the grains are not so deeply processed, and the outer layer remains on them (see photo).

As you can see, there are a very large number of varieties of long grain rice. All of them differ in the way of processing, external and taste characteristics. When purchasing rice, everyone can choose the right one, taking into account their gastronomic preferences.

How to cook long grain rice?

How to cook long grain rice? How to make it tasty and not sticky? Where is it better to cook it: in a saucepan or a slow cooker? How much water and rice should be put in? These questions are of interest to many fans of this cereal.

Rice is used for making sushi, rolls, pilaf with chicken, milk porridge and as a side dish. And choose different varieties rice: polished, steamed and even instant rice in bags. For getting delicious dish you must follow the tips below:

1. The first step is to sort out the cereal: perhaps there was a husk left after the processing process.
2. Then we pour the peeled grains into a colander or sieve and rinse under running, preferably warm water.
3. In the process of washing, it is necessary to knead the rice with your hands.
4. It is necessary to rinse the cereal until the water becomes clear.
5. Then rinse the rice in cold water...
6. And leave in a colander until all the water drains.

There are many ways to cook rice, but the most common are stovetop, slow cooker, or double boiler. We will tell you more about how to cook this cereal using different devices below.

Name	Cooking method
Cooking long grain rice on the stove	To cook rice on the stove, you need to pour two liters of water into a cauldron or pan with thick walls and bring to a boil. Then add salt to it (to taste) and a glass of pre-washed long-grain rice. Stir the rice and cover with a lid. After boiling, it must be cooked over medium heat for 15-25 minutes. After the specified time, remove from heat and leave the rice for a few minutes so that it swells. After the boiled cereals, pour into a colander and rinse under cool water. Then mix the rice well and pour over boiling water to make it warm. The side dish prepared in this way is very tasty and crumbly. It is ideal for meat or fish dishes.
Rice in a double boiler and multicooker	Before the cooking process itself, it is necessary to warm up the bowl of the multicooker so that a kilogram of washed under hot water rice had the same temperature with the container. Pour rice into a heated bowl and pour two liters of water, salt (to taste), add a piece butter and turn on the "Rice", "Porridge" or "Steaming" mode. This method is very simple and does not require much effort.

There is a wide variety of recipes for making long grain rice using different ingredients and appliances. Everyone can choose the right one for themselves.

What is the difference between a long grain variety and a round grain variety?

“What is the difference between a long-grain variety and a round-grain variety?” - this question is of interest to many lovers of this cereal, because the varieties differ not only in appearance, but also in taste and composition of useful components.

The main difference is appearance. Round-grain rice has rounded grains, while long-grain rice has an oblong shape.

Round varieties of rice contain a large amount of starch, which cannot be said about long ones. Long-grain rice is considered more useful and tasty. With proper cooking, it does not turn into a mushy mass and retains the original shape of each grain.

When preparing this or that dish using rice, it is necessary to choose the right variety of this cereal. For example, to prepare crumbly pilaf it is better to use long-grain rice, but if you want to enjoy porridge with milk or some kind of dessert, then round rice is ideal for this.

Having studied the materials on this topic, we can conclude that long-grain rice is a very healthy, tasty and easy-to-cook cereal. Thanks to the wide variety of rice varieties, everyone can satisfy their taste preferences.

Before side dishes for meat or fish, there is a rather difficult task - to correctly set off the flavor range of the main dish. Housewives know that one of the universal options is boiled long-grain rice. However, quite often even experienced chefs they are afraid of this cereal, because they do not know the exact answer to the question of how to cook long-grain rice.

Rice groats are of three types, differing in the amount of starch in the composition:

• round (suitable for cereals, casseroles, making sushi and rolls, that is, dishes where it is important that cereals stick together; this type of rice contains quite a lot of starch);
• medium grain (added to soups);
• long-grain (with proper preparation it turns out crumbly, ideal for a side dish for meat and fish, since the starch content in it is minimal).

This is not to say that one or another type of rice is better or worse: they do an excellent job each with their task. But at the same time, you should not rely on long-grain rice when preparing sushi, but try to cook from round crumbly garnish. It is also worth considering the variety: yellow is the most useful, black or red is indispensable for a diet.

How to cook it correctly?

The ability to cook long-grain rice is one of the indicators by which culinary skills are judged. In order for the side dish to turn out crumbly and tasty, it is necessary to conscientiously prepare it for heat treatment:

• sort out the cereal and put it in a colander;
• Rinse;
• Shake the rice lightly in a colander to dry it.

In order not to waste time sorting through the grains, it is better to purchase not a bulk product, but a selected one, in packages. The cereal is washed with warm water until the water flowing from it stops turning white. But before drying, the rice should still be rinsed with cold water - then the grains will become elastic again. Only after preparation can you start cooking rice.

Ingredients:

• 1 st. long grain rice;
• 2 liters of filtered water;
• 2/3 st. l. table salt.

Cooking:

1. Pour water into a saucepan and bring to a boil, add salt.
2. We fall asleep rice and cook for 20-25 minutes, stirring occasionally so that the grains do not stick to the bottom of the dish.
3. The finished cereal is washed with cold water, and poured with boiling water before serving - the side dish will become hot again.

How long to cook long grain rice in a slow cooker and double boiler?

Kitchen appliances can significantly reduce the cooking time of a particular dish. This is also true for long grain rice.

The secret of friability during heat treatment in a slow cooker is to observe the proportions of rice and water - 1: 2. Also, all products are loaded into the bowl of the unit at the same time. And one more important point: the most delicious side dish is cooked in the “Pilaf” mode. However, please note that full cycle this program can fry your rice. Therefore, it is better to turn off the device 15 minutes before the automatic shutdown.

In a double boiler, the timer should be set for 30 minutes, and the proportions of cereals and water should be taken as for cooking in a slow cooker - 1: 2. The new generation steamers have a “Grup” mode that will automatically turn off the appliance when the side dish is ready.

Features of the preparation of polished and steamed rice

Polished (white) rice is distinguished by the speed of cooking: it only takes 10-15 minutes to bring it to the desired condition. However, there are no special subtleties in the question of how to cook long-grain polished rice. In addition to the fact that, due to multi-level cleaning, it does not have to be washed for a long time.

As for how to cook steamed long-grain rice, it is important to take into account the fact that when steamed, a shell remained on the grain (which is why the cereal has a yellow tint). This means it will take longer to cook. In general, no matter what kind of rice you choose, be sure to periodically test the readiness of the product - this is the only way to determine the condition of the side dish.

What to serve with rice garnish?

A versatile side dish served on wide plates. Rice is perfect for:

• meat (fried, stewed);
• fish (baked, fried);
• browned vegetables;
• tomato sauces.

If you cooked a lot of rice and didn't eat it all at once, it doesn't matter. It is quite easy to heat it up in a saucepan or microwave oven- 1-2 minutes is enough. Just add a little water so as not to overdry the side dish.

Knowing how to cook long-grain rice, you can not worry about the lack of a side dish. Just 30 minutes - and a crumbly, tasty, satisfying and healthy companion for the main meal is ready. The main thing - do not forget to pay due attention to the preliminary preparation of cereals. It is also important to take into account the property of rice to absorb a lot of water and add liquid if necessary.

Rice is loved by many families for its healthy qualities, mild taste and texture. Housewives prefer to cook cereals for a side dish, and this is not surprising. Boiled rice goes well with fish, meat, stewed vegetables, mushrooms. Due to its versatility, the dish will not leave indifferent even the most sophisticated gourmet. However, during the cooking process, difficulties may arise associated with the heat treatment of a particular rice variety.

How to cook steamed rice for a side dish

1. A feature of this type of rice is considered to be its hard shell. First you need to rinse the grains under large quantity water. It is necessary to exclude white plaque, after washing the water should become transparent.
2. Then you need to soak the rice. To do this, pour the grains into a deep bowl or pan, fill with purified water. The holding time is 35-45 minutes, during which time the shell will soften.
3. Now you can start cooking. Pour 500 ml into a saucepan. water, optionally add your favorite spices or use chicken broth as a basis. Salt the liquid, bring to a boil.
4. For 0.5 l. water accounts for 200 gr. rice grains. Pour them into boiling liquid, mix immediately. Switch the burner to the minimum mark, cook the rice under the lid for 20 minutes.
5. When the set time has elapsed, remove the dishes from the stove, add butter (optional). Close the container with a lid, let the rice brew for a quarter of an hour. Use as a garnish.

How to cook long rice for a side dish

1. Long-grain rice is high in starch and foreign dust, so rinsing is indispensable. Put the composition in a sieve or bowl, pour water 6-7 times. When the liquid becomes clear, proceed to the next step.
2. Prepare heat-resistant cooking utensils, it should have a thick bottom and sides. Put rice grains in a saucepan in an amount of 200 gr., Pour 450 ml. filtered water at room temperature. Do not add salt at this stage.
3. Send the container to the fire, set the average power. Bring the mass to a boil under a closed lid. Now the rice can be salted to taste. Set the fire to maximum, simmer for 5 minutes, reduce to a minimum.
4. Continue to cook rice for another 12-15 minutes under the lid. You do not need to mix the composition, otherwise the grains will stick together and form porridge. After the allotted time has passed, turn off the burner.
5. Add a piece of butter if desired. Let the garnish brew for 15 minutes, for best effect, place a towel over the pan. Start tasting.

1. Cooking begins with the preparation of grains. This step cannot be skipped, as it sets the tone for the entire dish. To start manipulations, it is necessary to pour the rice into a sieve, then rinse under the tap 5-7 times.
2. You can carry out the procedure in a colander. After all the steps, the water should become completely transparent. It is this feature that says that you can go further.
3. Now move the grains into a deep bowl or basin, fill with filtered water and wait 20-30 minutes. During this period, the rice will soften a little, it will be easier to work with it.
4. You can start cooking. Drain the liquid, rinse the cereal again under the tap. Take a thick-bottomed saucepan, add 2 parts water to 1 part rice.
5. Do not throw the grains yet, salt the water. Put on the stove, wait for the first bubbles to appear. When the salt granules dissolve, add 30 ml. vegetable or olive oil.
6. Pour the rice into the boiling liquid, immediately begin to stir. Reduce the power of the burner to medium, close the pan with a lid. Cooking time is 12-15 minutes.
7. Throughout the heat treatment, rice should not be stirred. Otherwise, the grains will stick together, you will not be able to use the cereal for a side dish.
8. After the specified period, turn off the fire, do not open the dishes. Put a towel on the pan, wait a third of an hour. Many housewives prefer to add butter at this stage.

How to cook black rice for a side dish

1. Groats need to be processed in advance. Rich black rice is difficult to prepare, so stick to the basic instructions. Sort dry grains, put in a saucepan and fill with running water.
2. Wait a certain time for the rice to settle to the bottom, and the excess dust to remain at the top. Drain the liquid, repeat the steps 4-5 more times. With each soak, intensively knead the grains. When all the dirt is removed, move on.
3. It is advisable to soak black rice in water at room temperature, it will become softer and more pliable. To do this, pour the filtered liquid into a bowl, pour in the grains, leave overnight (at least 7 hours).
4. Start cooking on the stove. Prepare a thick-walled pan, fill it with water so that 1 part of rice is 3 parts of filtered water. Don't add grains just yet.
5. Bring the liquid to the appearance of the first bubbles, adhering to the maximum mark. Pour black rice into boiling water, wait for it to boil again.
6. When this happens, reduce the power of the stove to a minimum, add salt to taste. Cover with a lid, simmer exotic cereals for about 25-30 minutes. During this time, the rice will soften and cook.
7. Remove the dishes from the fire, put the cereal in a colander or sieve. Rinse from a pitcher of filtered water to remove excess starch. Now scald the composition with boiling water, wait a bit, serve.

1. Cooking brown rice always starts with pre-rinsing. This must be done to remove dust and starch residue. Throw the composition on a sieve, rinse under the tap. You need to bring the water to a transparent state.
2. Now scald the grains with boiling water to seal the beneficial elements inside the shell. Put the rice in a bowl, fill with purified water, soak overnight. If you do not have a lot of time left, cut the duration to 4-5 hours.
3. Move the soaked rice to a thick-bottomed pan, pour 20 gr. salt per 250 gr. grains. Now add 650-800 ml. purified water, send the cooking utensils to the stove. Stir, bring to a boil.
4. Cover the container with a lid, cook at maximum heat for about 7 minutes. Next, turn down the power to a mark between medium and minimum. Stir the composition, simmer the cereal for another half hour, do not open the dishes.
5. After the specified period, turn off the burner, add a slice of butter (optional), put a towel over the lid. Let the garnish stand for 30-45 minutes, then arrange on plates.

How to cook red rice for a side dish

1. Red rice is an unpolished type, so the grains must be sorted out before cooking. Remove foreign debris and damaged copies. For convenience, spread the rice on the table one handful at a time.
2. When the entire volume of grains has been sorted out, spread the rice in a thin layer on the work surface. Once again, evaluate if there are any pebbles, crushed elements, or husks in the composition. If necessary, eliminate all unnecessary.
3. Put the red rice in a deep bowl, rinse under the tap until the water is completely clear. You will need 5-8 repetitions.
4. If desired, rice can be soaked in water at room temperature and left for 2 hours. If you do not have time, start cooking. Pour 0.6 liters into the pan. filtered water, add 0.2 kg. rice, add 10 gr. salt.
5. Put the container on the fire, cook at maximum power. When the water boils, remove the foam, cover the container with a lid, reduce the burner to a minimum.
6. After 35-45 minutes, evaluate the consistency of the grains, they should be soft. If the cereal crunches on the teeth, simmer the rice for another 10 minutes. Turn off the burner, leave the side dish under the lid for a quarter of an hour.
7. In some cases, the liquid in which the cereal is cooked acquires a brownish tint. In such situations, drain it immediately after boiling, add new water. Salt the dish 5 minutes before cooking.

1. The difficulty of cooking wild rice is that the grains are quite hard. The shell of the bran type restrains useful enzymes, the shell does not boil well.
2. Rice must be soaked before cooking. Thanks to this, the water will wash out the starch, making the finished dish crumbly and healthy. To soak, rinse the cereal under the tap 5-7 times, the water should not be cloudy.
3. Next, pour the rice into a bowl, fill with filtered water, leave for 6 hours. After the specified time has passed, rinse the grains again. You can increase the soaking time up to 10 hours for healthier sprouted rice.
4. After washing and soaking, heat treatment can begin. Pour 750 ml into a brewing dish. clean water, salt, put the container on the stove. Wait for the bubbles to appear, then add the rice and cover the pot with a lid.
5. Boil for 10 minutes, stirring. Now reduce the heat to a minimum, cook the wild rice for another half an hour. It does not need to be stirred, otherwise you will get porridge. Readiness is determined by visual inspection, rice grains increase 3-4 times.

Regardless of the type of rice, do not neglect the preliminary preparation. You need to rinse and soak the cereal, then you can start cooking. delicious side dish It is obtained from all varieties of rice grains, but the brown, black, wild, steamed and red composition is considered the most useful.

Video: how to cook friable rice

It would seem, what could be simpler than cooked rice? Perhaps you are one of those people who manage to cook the perfect rice regardless of the location, pot, stove or rice variety. However, the chefs, in an attempt to create a unified formula for cooking rice, agreed that only experience and numerous experiments will help you find your ideal way. Too many variables are involved in the cooking process.

2. Soak rice

Soaking allows you to achieve faster and more uniform cooking of rice. In addition, soaking allows you not to think about two variables: soaking and drying. Both processes affect the moisture content of rice - the drier the rice, the more water it will need to cook. Since you are often not familiar with this information, by soaking rice, you get rid of unnecessary worries.

3. Cold or boiling water?

Depends on the method you will use to cook the rice. Rice is usually boiled in cold water with the lid closed. When the water boils, the fire is reduced and the rice is continued to be cooked with the lid closed on a very slow fire until the water is completely absorbed. In boiling water, rice is cooked with the lid open until the water boils away, then the fire is reduced, the rice is covered with a lid and it is steamed over very low heat. The method chosen depends largely on the variety of rice and the dish being prepared.

4. To interfere or not to interfere? To salt or not to salt?

Do not stir or add salt if you want to cook fluffy rice, not risotto or porridge. Stirring and salt destroy the structure of the grain, making it more sticky.

5. Proportions of water and rice

You can write a “doctoral thesis” about this on hundreds of pages with a bunch of formulas, calculations and tables. I will confine myself to a few conclusions. The ratio of 1 cup of rice to 2 cups of water is far from universal. To prepare fluffy rice with 64% moisture content, 145 grams of water is needed for 100 grams of rice with a moisture content of 12%. One glass of rice is about 205 g, which means that you need 1 glass of water to cook it, or 240 grams. Provided that the water does not evaporate during the cooking process.

So, it all depends on how much water evaporates during the cooking process and the cooking time itself.

Most varieties of white rice take 15-20 minutes to cook. If the rice was pre-soaked, then the cooking time is reduced by almost half (but this does not mean that half the water is required, since most of the water evaporates).

Water loss depends on two components: the tightness of the lid and the width of the pan. If you cook rice in a deep and narrow pot, you will need less water, and vice versa.

Since it is impossible to predict all these components, it is not possible to give universal instructions. Therefore, the only way to achieve perfect rice and ideal proportions of water and rice is through trial and error. However, let me say that the more rice you cook, the less water you will need. For example, for fluffy long-grain rice (without pre-soaking), the following “golden” rule applies:

1 cup rice - 1 ½ cups water

2 cups rice - 2 ¾ cups water

3 cups rice - 3 ½ cups water.

I hope that the above tips will help you improve your rice cooking process and achieve an unsurpassed result every time. And as a bonus, I suggest watching an exclusive video: 3 ingenious rules, and friable rice will always turn out!

The most popular product in the whole world is by no means potatoes, as many may think. After all, probably everyone thought so all the time. But this product is the well-known rice. A huge number of dishes are prepared with it, ranging from simple boiled rice and pilaf to sushi, which people eat both in Japan and around the world. Rice is essentially a unique product, especially given its low cost compared to other cereals and cereals. And, probably, it was the cheapness of this product, as well as its nutritional value, that made rice the most popular product on our planet. In addition, rice is very easy to prepare, for the simplest rice dish you only need water and salt.

But often, housewives who want to cook rice for their family do not guess with the proportions of rice and water, because it turns out to be either boiled or, completely, burns at the bottom of the pan and has to be simply thrown away. To prevent this from happening, you need to know how to cook rice in proportions of water and rice. With such knowledge, you will never fail and make rice exactly the way you want.

Rice and its role in the life of the people of our planet

It is believed that the birthplace of rice is Southeast Asia. That's where this product came from. And even today, there are no rice terraces in the country, because all rice is imported. And in Asia they eat it every day. They do not even have the idea that you can eat something other than rice. There seems to be a rule that rice should be present in all meals that are prepared for the family.

This is all because rice in its composition has fast carbohydrates (just like bread), therefore, you can quickly get enough of it and the body will have enough energy received from a serving of rice for a long time. Therefore, you should not eat rice with bread, especially for those who are actively struggling with being overweight, because this, one hundred percent, will harm your figure.

It should also be said that rice comes in different types, for example, crushed, polished, round. For example, polished rice is used to make pilaf, and round rice is used for sushi.

Also, rice is very popular in South and North America. Here, people like to eat it in combination with boiled beans, which makes the dish even more satisfying.

If you delve deeper into this topic, you can find out that so many dishes are prepared with rice that no other product can boast of such a quantity. Therefore, based on this, we can make a logical conclusion that rice is a universal product. After all, it has a fairly neutral taste, which means that rice “absorbs” the taste of what it is served with, for example, the taste of fried meat.

How to cook rice at home

In order to cook rice, it is necessary to correctly calculate the proportions of rice and water. This can be done in two ways.

The first is suitable for those who want to cook friable rice. To do this, you need to take 1 part of rice and mix it with 2 parts of water, that is, 1:2. Cook rice with the lid closed over low heat.

The second method will be useful to those people who want to cook not friable rice, but, as it were, rice porridge. This does not require specific skills. It is worth taking rice, washing it and putting it in a pan. After that, add so much water that it covers the rice and is 5-7 centimeters higher than its level. Cooking such rice is with a closed lid and over low heat.

Using these rules, your rice will always come out exactly the way you want it to be, and you will no longer be upset that the rice is burnt. Therefore, you will never again enter on the Internet, in the search bar, the phrase: “How to cook rice, the proportions of water and rice”, because now you know all this by heart and you can even give advice to your girlfriends about this, and they, in their turn, they will be very grateful to you.

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.

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Some dishes, such as, require glutinous rice to cook. 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.

Measure rice and water with a measuring cup - it's much more convenient. The standard serving for one is 65 ml of dry rice.

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 pan, 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.

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condiments

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

• 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.

Bonus: how to make rice for sushi

1. Special Japanese rice is used to make sushi. You can replace it with the usual round-grain.
2. Rice should be washed 5-7 times before cooking. It is better to throw out the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. A piece of nori seaweed can be added to the pot for flavor, but must be removed before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - at a minimum for about 15 minutes. After you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. After that, cool and start cooking sushi.

Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.

Boiling rice, like cooking, is seemingly a trifling matter, which in practice can end in failure. Depending on the type of rice and its further purpose, cooking technologies may differ, and what you previously considered ideal rice, in fact, may turn out to be very far from the classical understanding of this term. How to cook rice for a side dish, we will discuss further.

How to cook round-grain rice for a side dish?

Boiling round rice can be the biggest problem, as round grains have the highest starch content. Here it is necessary to strictly adhere to the proportions and time for preparation.

Ingredients:

• round rice - 1 tbsp.;
• water - 1 1/4 tbsp.

Cooking

First, rinse the rice grains in plenty of water, changing the liquid 3-4 times. Pour rice groats with a new portion of fresh water and leave for half an hour. This procedure will restore the moisture content in the dried grains and avoid their boiling in the future. After a while, let the excess liquid drain, pour the rice into a saucepan and fill with water and the calculation is 1: 1.2. After placing the pan over the fire, immediately cover it with a lid and leave everything to cook for 12-13 minutes on low heat. After some time, look under the lid to make sure all the water has been absorbed. Cover the pot again and leave the rice for 10 minutes, no longer over the fire. Cooking crumbly rice the garnish is over, it remains only to mix it with a special spatula and you can try.

The rules for cooking rice with long grains are similar, if you want to get crumbly cereals, only in the case of long grain rice, the cooking water should be added based on a 1: 1 ratio.

Before preparing delicious rice for a side dish, rinse the grits to clean water, fill it with fresh water and leave for half an hour. Drain the rice in a colander and let all excess water drain, then pour the grits into a heavy-bottomed bowl with a tight-fitting lid. Pour in twice as much water and leave the grains on low heat for 12-14 minutes. At the end of cooking, allow the remaining liquid to be completely absorbed by leaving the rice under the lid for another 20 minutes.

You can also cook by selecting the appropriate mode on the device for an automatically set time. At the end of cooking, rice is mixed with a fork, seasoned with butter.