Garnish with rice. Recipe from the Far East

Boil boiled and delicious rice Not all hostesses can. It is necessary to observe certain proportions, then your side dish will always turn out. Our recommendations will help to prepare this cereal correctly.

Choosing the type of rice

Choosing rice for cooking a particular dish, you should consider its type.

• Round grade has good absorbency, easy to glue. Good for making rolls, sushi, cereals, casseroles.
• The medium grain is represented by small oval grains about half a centimeter long. It is used for making pilaf, soup or pickle.
• Long grain is characterized by long thin grains up to a centimeter long. Such cereals do not stick together. Is perfect side dish to fish and meat. Pairs well with vegetables. Used as an ingredient in salads.

Cooking rules

boiled rice- the dish is simple. However, in order to be successful, you need to know certain tricks.

• You should first choose the right dishes, it should be deep, have thick walls and a bottom. It can be both a saucepan and a cast iron. The main thing is that the grains warm up evenly from all sides. First, the shell of the grain must soften, then the core undergoes heat treatment. The use of aluminum and enameled containers for these purposes is not recommended, since they do not provide uniform heating. For this reason, the cereal may burn.
• Rice is moved, motes, dark grains (if any) are removed.
• The groats are repeatedly washed in running water until the white and turbid liquid becomes a clear and pure substance. It should not be forgotten that the water for washing is used without fail cold. This is due to the fact that, using hot or warm water for washing, you can brew the starch that is contained in the outer shell of the grains.

• Washed rice is placed in a container for cooking and poured with water, which is salted and supplemented with spices (according to individual taste preferences). Chicken or mushroom broth can be used as a base. In order to prevent grains from sticking together, add before cooking vegetable oil(a spoon is enough).
• Next, the container is sent to the stove.
• First, the flame of fire must be large. After boiling, the pan is covered with a tight-fitting lid to create the effect of a greenhouse. At the same moment, the fire is reduced to a small flame, the rice should come to readiness.
• The duration of the process from the beginning of cooking to the end of cooking is determined by the type of rice.

Proportions

The ratios of water and cereals, depending on the type of rice, are as follows:

• round grain - 2.5: 1;
• medium grain - 2.25: 1;
• long grain - 2: 1.

If a glass of cereal is taken, then in the first case two and a half glasses of water should be taken for cooking, in the second - two glasses and a quarter, and in the third two glasses will be enough.

Cooking time

Cooking time also depends on the shape and size of the grain:

• round-shaped grain is cooked for 20 minutes;
• medium grain is boiled for a quarter of an hour and infused for a fourth of an hour;
• a long grain will be ready in a third of an hour.

Recipes

Versatile garnish

For 200 g of cereal, take a glass of water. Rinse rice thoroughly to remove gluten. Put the rice grains in a saucepan, add water, add salt to taste. Put the pot covered with a lid on the fire. At the moment of boiling, reduce the power of the stove. The cooking process will take about 15 minutes. At the moment when the liquid is absorbed by the rice, remove the container from the heat. In the next half hour, it is required to keep the heat in the pan, for this purpose, cover it with a warm cloth. After the above time, mix the side dish, add a piece of butter.

Fluffy rice using a slow cooker

home assistant multicooker will help to make crumbly garnish no problem. This will require:

• one part of rice cereal;
• two parts of water;
• a small piece of butter;
• a handful of salt.

Well-washed rice is immersed in the bowl of the appliance. Water is poured from above. Salt and oil are added. The device is closed. The "Rice" mode (or "Milk porridge") is set. After the end of the program, you should wait for some time so that the rice finally steams out and becomes even tastier.

steamed rice

This product undergoes a special heat treatment, which, however, takes away from him a fifth of useful properties. You can prepare friable steamed rice as follows. Take 1 cup of steamed rice to 1 and a quarter cup of water. After washing, soak the cereal for 30 minutes. Put the cooking container with cereals and water on the stove. After the water boils, reduce the fire. Salt, add oil to taste. After that, cook the side dish for about 20-30 minutes until the final preparation.

Another option for making steamed rice is without soaking. In this case, you need to take a liter of water for 1 and a half cups of cereal. Rice grains are placed in boiling water. It cooks for 30 minutes in a covered pot. After cooking, you need to remove the dish from the stove and stand for 10 minutes.

Uzbek pilaf

Cooking Uzbek pilaf associated with knowledge of the intricacies of the cooking process and requires certain skills. Getting down to business, you should prepare the right utensils. Ideally, this is a round cauldron with a convex bottom (cast iron or aluminum with thick walls). On preparatory stage stock up on provisions:

• ½ kg of fatty lamb (preferably a ham);
• ½ kg long grain rice premium;
• ½ kg of carrots (the sweeter, the better);
• ½ kg of onion;
• 3 garlic cloves;
• 4 teaspoons mixture ground spices, which includes paprika, black ground pepper, zira, barberry;
• lamb fat in classic version dishes can be replaced with vegetable oil, respectively, fat should be taken 75 grams, sunflower oil- cup.

Initially, the cauldron is placed on the fire and warmed up. Oil is carefully poured into a heated vessel, which should flow along the walls of the cauldron (or the fat is heated). The fire at this moment should not be large. Oil or fat is not brought to a boil, as vegetables and meat are to be fried, not stewed. Lamb is cut into pieces of the same size, arbitrary shape (but not too small). The meat is fried until it acquires a brown hue over maximum heat.

De-husked onion wash and dry paper towel. Cut into half rings and add to the meat for frying. Peeled carrots are also cut, but in the form of long sticks (you should not use a grater: in this case, a lot of carrot juice and the vegetable will be stewed). The resulting blank is added to the cauldron at the moment when the color of the onion turns golden. The mass is mixed and fried for five minutes.

All this mass should be slightly salted, because after laying the rice in the cauldron, the dish will not be salted. Add pre-prepared spice mix.

Carefully washed rice is given a place on top of an impromptu pillow (do not allow the cereal to mix with the components of the pillow). A saucer is placed on top of the rice, onto which boiling water is carefully poured from the kettle until the rice is covered with liquid by 1-1.5 cm. The saucer is removed with care, since it is important not to disturb the monolithic layer of rice. The final preparation process is carried out on high heat, without covering with a lid. It turns out that rice is steamed over a pillow of meat and vegetables, resulting in a crumbly dish.

After the water has boiled away, the rice is pierced in several places to the bottom, a little water is poured into these holes. hot water. Gently distribute the quartered garlic cloves. The container is closed with a lid, the flame is reduced to a minimum, the dish languishes like this for a quarter of an hour. After turning off the stove, do not open the lid for another quarter of an hour in order for the dish to reach the desired condition. Before serving, turn the contents of the cauldron on a large flat dish: rice will be below, a pillow of vegetables and meat will be on top.

Pilaf does not hurt to serve pita bread, fresh cucumbers and tomatoes.

Vegetable rice in a pan

The side dish has an attractive appearance, is tasty, and it is not difficult to prepare it. For cooking, you need to take:

• ¾ cup long rice;
• a larger bulb;
• more carrots;
• ½ can of green peas;
• ½ can of dessert corn;
• a teaspoon of turmeric powder;
• sunflower (can be sesame) oil.

Oil is poured into a frying pan with high sides, which is heated to a hot state. In it, diced onions and carrots are fried for 5 minutes. In the process of frying, stirring occasionally, you need to add turmeric powder. After the onions and carrots are sufficiently fried, the groats, cleaned of starch, are laid out on top, leveled in an even layer and poured with boiling water.

The liquid should cover it by 1 cm. Add salt. After boiling, the pan is covered with a lid: the dish is languishing over minimal heat. After a third of an hour, they lay out on top of the steamed rice green pea and corn. And in this combination, the dish languishes under a tightly covered lid for a few more minutes. Mix everything before eating.

mushroom risotto

gourmet dish, which has Italian roots, is best made from round rice. To prepare it, you should add:

• ⅔ cup of round rice;
• 100 g parmesan;
• ½ chili pepper;
• a couple of garlic cloves;
• medium bulb;
• 300 g of champignons;
• 1½ cups mushroom broth;
• olive oil;
• parsley.

In order to prepare such a risotto, you should go through the following steps. Heat a couple of tablespoons of oil well in a frying pan. Onion, chili, garlic are cut very finely and fried in oil. This is done carefully: the onion should just become transparent, but not change color. Mushrooms, previously cut into large pieces, are laid out in vegetables. All ingredients are fried for 5-8 minutes. In another pan, over medium heat, dry rice is fried in olive oil until it becomes transparent.

The cereal is transferred to the first pan, where there are vegetables with mushrooms. Next comes the gradual introduction of mushroom broth: first, 50 milliliters are poured into a mixture of rice and vegetables, which is periodically mixed. After the liquid has been absorbed by the rice, the process is repeated several times until full cooking rice (it should be soft, but not boiled). A mixture is made from grated coarse grater cheese and finely chopped parsley, which is laid out in rice. Melted cheese gives the dish a delicate and unique taste.

It was previously noted that the characteristics of rice grains, expressed in shape and size, affect the cooking time and the characteristics of the cooking process itself. Below are some cooking tips different varieties rice cereal.

Rice round shape

• Such raw materials are characterized by the presence of a larger amount of starch in comparison with other types of rice cereals.
• To obtain a crumbly state in ready-made such a product must be thoroughly washed and dried before cooking. You can dry it by spreading it on a sieve.
• When cooking, the fire is used medium before boiling water and small after it boils.
• The cooking container is covered with a lid without fail.
• The rice should not be stirred as this will cause excess starch, which prevents the formation of a crumbly structure.
• After the rice absorbs all the liquid, it can be removed from the heat and infused until cooked.

long rice

• Cooking long grains is advisable to carry out in pans with thick walls and a tight-fitting lid.
• Preparation of such cereals for cooking consists in washing it until the cloudy shade of the liquid disappears.
• To check if there is enough water to cook rice, you can use this trick. Submerge thumb into the water, touching the rice: if the phalanx is half covered, then a sufficient amount of liquid has been poured.
• It is important not to oversalt, because when using rice as a side dish or part of a salad, do not forget that sauce can be used in cooking.
• The lid, which tightly covers the pan, will help make the grains more crumbly and prevent them from sticking together.
• Before boiling water, the fire is made as large as possible, after boiling - the slowest.
• After turning off the heat, it does not hurt to hold the rice under the lid for a couple of minutes.

You should know that long grain rice comes in white, brown, black.

brown rice

• In terms of composition and content of trace elements, it is more useful than white.
• It is prepared like white, but the cooking time after boiling should be longer (5-10 minutes).
• Its disadvantage is that it deteriorates faster.
• There is no need to use oil to cook this rice because brown rice contains it.

wild black rice

• It has a considerable cost, therefore it is not as common as white rice.
• The taste is sweetish, has a nutty flavor.
• As a rule, in the store you can find packaging where black is combined with brown or white rice.
• Subject to long soaking before use (12 hours), which is done to clean and preserve nutritional properties product. After such an operation, the cereal softens and will cook well.
• Since during cooking it greatly increases in size (almost four times), water should be taken 3 times more than cereals.
• The cooking time for black rice is longer than brown rice - up to three quarters of an hour.

How to cook rice for a side dish, see the following video.

Rice is one of those types. cereal crops which is called the "bread of mankind". Along with wheat and corn, it saturates people from time immemorial. It so happened that rice is most popular in Asia. In Russia, where they met this cereal only during the reign of Peter the Great, this culture was even called "Saracenic millet." The name is ironic, but our people liked the rice. And in Italy and Spain, he firmly entered the culinary culture of the people. Risotto and paella are in some way the hallmarks of these countries. But everywhere the cereal is quite popular. A lot of dishes are prepared from it, even desserts. But today we will tell you how to cook delicious rice for a side dish. After all, the neutral taste of cereal is ideally combined with meat, fish and vegetable dishes.

Each dish has its own grain

Now in stores you will find so many varieties of rice that your eyes run wide. Which to choose? It depends on what we will cook from it. Suitable for dairy desserts, casseroles and puddings round rice. It has a lot of starch, it sticks well and holds its shape. Japanese sushi and rolls also need special grains. Russian porridges (for example, with mushrooms or meat) are good to do on polished or steamed rice. suitable for this purpose and Chinese variety"jasmine". But to get tasty and crumbly rice for a side dish, you need to take basmati. This variety is grown in India and Pakistan. In Hindi, its name means "fragrant". In addition to the wonderful smell, basmati has another characteristic feature- grain after cooking does not stick together, but remains crumbly. No wonder this variety of rice is more expensive than others. But for a side dish, you can take both long-grain and “wild” with an interesting brown color. I must say that any rice is rich in vitamins, trace elements and protein, but there is little gluten in it. If you care about the thinness of the waist, prefer rice as a side dish to pasta and potatoes. It is low-calorie and does not weigh down the main dish. At frequent use This cereal improves memory, digestion begins to work well.

Recipe from the Far East

Who doesn’t know how delicious to cook rice for a side dish, like the Chinese. After all, it was in their homeland that this cereal began to be cultivated for the first time. Garnish to spicy dishes served as neutral as possible so as not to overshadow their taste. He eats there instead of bread. The basic rule for a successful garnish of rice is the correct ratio of water and grain. We generally believe that the proportion should be two to one. The Chinese think otherwise. For a glass of rice, they take one and a half bowls of water. And they do not pre-wash the cereal. Think that good grade no such preliminary procedure is necessary. Cooking rice for a side dish is very simple. Bring water to a boil, add dry cereal. Close tight lid(you can even put something heavy on top to keep the steam from escaping). Another Chinese secret One of the most delicious ways to cook rice for a side dish is precisely the sustained cooking time. Exactly twelve minutes - no more, no less. Well, let's stand at the stove with a stopwatch. The first three minutes we withstand a strong fire. Then, when it seems to you that the saucepan will now explode from steam, reduce the gas to medium. Cook for seven minutes and keep on low heat for two more. After that, the lid cannot be opened. Timed for the next twelve minutes. And only after that you can try, salt and flavor with butter.

Secrets of Central Asia

In India, Pakistan and other countries of the region, the recipe for how to cook delicious rice for a side dish is fundamentally different from the Far East. It is believed that cereals should be boiled together with the main dish. Thus, the fat released from the meat will not allow the grains to stick together, and the rice will come out crumbly. Only long-grain basmati is used for pilaf. It is washed until the water becomes clear. In a cauldron or a deep frying pan, fry the meat until half cooked. On top of it, separately passivated onions are laid out, followed by carrots chopped on a coarse grater. In the middle of the cauldron, they make a recess and plant a whole head of garlic there, right in the husk. Then pour in the rice. The proportions of cereals and boiling water in the pilaf recipe are 1: 2.5. Salt pilaf generously, throw various spices and seasonings. The oven or oven is heated to 200°C. The cauldron is covered with a lid and pilaf is cooked for an hour.

Italian risotto

When the fashion for “Chinese” came to Europe, and with it for rice dishes, the Spaniards and Italians decided not to buy expensive cereals, but to grow it in their homeland. The variety turned out to be more starchy, and the grains are rounder. But they can also be used to make delicious rice as a side dish. Here italian recipe. A risotto dish can be meat or completely vegetarian. In a deep frying pan, heat a mixture of oils (butter and vegetable). Pour washed and slightly dried rice (a glass) on a sieve and fry, stirring with a wooden spatula. The grain should acquire a translucent color, become like beads. Separately, boil two and a half glasses of water, salt it well, add spices. Can be dissolved in bouillon cube. Pour boiling water over the rice, add various finely chopped vegetables. Their set is up to you. It could be green peas, sweet bell pepper, zucchini, kohlrabi, tomatoes. Cover the pan with a lid, bring to readiness, do not stir.

Another European rice recipe for a side dish

Finely chop the onion, rub the carrots coarsely, grind two cloves of garlic in a mortar. Heat up in a deep frying pan vegetable oil. First we pass the onion - until soft. Then we add carrots and garlic to it. fry until golden color vegetables. Pour a glass of long-grain rice - without any pre-rinsing - into the pan. Fry until the groats acquire the color of glass beads. Pour two glasses of cold water. When it boils, salt the dish, season with spices. Reduce the heat and cover the pan. Simmer until tender, occasionally checking to see if more water is needed. We insist the finished dish under the lid for ten minutes.

original recipe

We rub a cauldron with thick walls from the inside olive oil. We fall asleep a glass of well-washed rice, preferably long-grain. We fill cold water so that the liquid level is one and a half centimeters above the cereal layer. Put in a clove or two of garlic. Salt and season with spices. Close the lid, bring to a boil over high heat. Then we fasten the gas and cook for another 10-12 minutes. Fluffy, fragrant and tasty rice for a side dish is ready!

Porridge in two doses

We wash the rice 2-3 times, first warm water and hot at the end. Boil salted water or meat broth. Liquids should be twice as much as cereals. We throw in the washed rice and cook for small fire, stirring from time to time. When the grains become soft and swell a little, put the grains on a sieve and rinse with running water. We dilute a piece of butter in a frying pan, put rice there and bring the porridge to readiness. This is another recipe for how to cook rice for a side dish. It allows you to use any kind of cereal, even crushed.

We carefully wash two glasses of cereals, remove debris. Put in a multicooker bowl. Pour four glasses of water, salt. We set the "Cooking" mode and the timer for half an hour. Some multicookers have special options. For example, the "Buckwheat" or "Pilaf" mode. You can use them. Such rice turns out no worse than on a conventional stove, and it is easier for the cook, because the dish will definitely not burn. You can diversify rice for a side dish and add to it various vegetables - canned corn, onions, peas, carrots and onions.

In Russia, rice is not yet as popular as in Asia and Europe, where it is one of the favorite products, which is used to prepare not only side dishes, but also other dishes. However, this product is becoming more and more popular among our compatriots, as it is easy to prepare and quite useful, especially if we are talking about brown and wild rice. However, not all housewives know how to cook delicious rice for a side dish. 5 recipes from around the world and tips experienced chefs help with this.

Culinary Secrets

In countries where rice is used as one of the main ingredients of most dishes, the secrets are well known to make it really tasty as a side dish. However, many of our compatriots can benefit from the advice of experienced chefs.

• For different dishes fit different varieties rice. Yes, for Italian risotto only those varieties of rice cereal that contain a lot of starch are suitable. But if you boil rice according to traditional Russian recipes, you better choose varieties with a low starch content, otherwise the rice will turn into a mess during cooking.
• So that rice does not stick together during cooking, it is better to pour water with a margin, at least two parts of water per one part of the cereal. Additional help will provide you with odorless vegetable oil: pouring just a spoonful of this product into the pan, you will feel how much the rice turned out to be tastier and more beautiful.
• Rice for risotto and similar dishes is not washed, so as not to remove starch from its surface.
• Many recipes for cooking rice include frying it, thanks to which it retains its shape better when cooked.
• A bouquet of used spices and spices can dramatically change the taste of a rice side dish.

We offer you several recipes that are not too similar to each other, allowing you to deliciously cook rice for a side dish, spending a minimum of effort on it.

Boiled rice for garnish

What do you need:

• rice groats - 1 tbsp.;
• water - 2 tbsp.;
• vegetable oil - 40 ml;
• salt, seasoning fragrant herbs And dried vegetables- taste.

How to cook:

1. Rinse the rice, put it in a thick-walled pan. Salt, fill with water.
2. Place on stove and bring to a boil over medium heat. Turn off the fire.
3. After boiling under the lid for 10 minutes, add salt and seasoning, stir.
4. Continue cooking until the water has almost completely evaporated.
5. Pour in the oil, stir, turn off the stove. Wrap the pan and leave for a quarter of an hour.

Rs will turn out tender and crumbly. If butter is added to it instead of vegetable oil, it will acquire creamy taste. When cooking rice according to this recipe in a slow cooker, at the last stage it is left in the heating mode, the rest of the time it is cooked using special program for cooking rice. According to this recipe, rice for a side dish is cooked all over the world.

Risotto - rice for a side dish in Italian

What do you need:

• rice - 1 tbsp.;
• broth or warm water- 0.5 l;
• olive oil - 40 ml;
• butter - 25 g;
• white dry wine- 50 ml;
• parmesan or similar cheese - 25 g;
• onion - 100 g;
• salt, pepper - to taste (if broth is used, they can be omitted).

How to cook:

1. Heat up the oil and fry the finely chopped onion in it.
2. Add rice, fry, stirring. About 5 minutes.
3. Pour in wine, add spices to taste. Cook, stirring, until the wine has almost completely evaporated (partially absorbed into the rice).
4. Pour in half a cup of broth. While stirring, wait until it is absorbed into the rice. Pour in the same amount of broth. So, each time waiting for the complete absorption of the broth, use it all up.
5. Finely grate the cheese, cut the butter into thin slices
6. Add them to the rice, stir it and immediately remove from heat.

After that, risotto can be immediately served at the table as a main course or side dish. In the first case, it is better to cook it with vegetables, adding them at the same stage as the wine. It will be delicious either way.

Japanese rice

What do you need:

• rice - 1 tbsp.;
• chicken egg - 2 pcs.;
• green onions - 100 g;
• water - 1.5 tbsp.;
• butter - 60 g;
• soy sauce- 40 ml.

How to cook:

1. Rinse the rice well and cover with water. Bring to a boil and simmer, covered, for 15 minutes. Remove from stove.
2. While the rice is cooking, finely chop the onion and fry it in butter. Add the eggs to the onion and beat them with a whisk. As a result, they should fry in small lumps.
3. Add rice to the saucepan with onions and eggs, pour in soy sauce. Simmer for a couple of minutes, after mixing.

This rice can be served as a side dish or as independent dish. It goes well with fish and seafood. It will especially appeal to those who are not indifferent to Asian cuisine, although its taste cannot be called very specific.

Turkish rice

What do you need:

• rice - 1 tbsp.:
• water - 1.5 tbsp.;
• butter - 20 g;
• frozen vegetable mixture - 0.4 kg;
• salt, pepper - to taste.

How to cook:

1. Fry the rice in oil for a minute. Then fill with water and cook, uncovered, for 15 minutes over low heat.
2. Salt, season. Pour in without defrosting vegetable mix. Boil until the liquid is completely dissolved.

To make the dish even tastier, spices should be bright and fragrant. You can add a little turmeric - it will give the rice a pleasant yellow tint. Rice cooked for garnish this recipe, will be especially useful, as it has a lot of vegetables.

Hawaiian rice

What do you need:

• rice - 1 tbsp.;
• canned corn - 100 g;
• canned green peas - 100 g;
• sweet pepper - 100 g;
• curry seasoning - 5 g;
• salt - to taste;
• cream - 0.2 l;
• water - 100 ml.

How to cook:

1. Wash the pepper, remove the stalks and seeds. Cut the pulp into small cubes, mix with corn and green peas.
2. Mix the curry seasoning with warm water and cream. Salt lightly.
3. Mix the vegetable mixture with rice, put in a glass or ceramic form.
4. Fill with cream. Put in the oven.
5. Turn on the oven and wait until the temperature inside it reaches 180 degrees. Cook rice with vegetables for 25-30 minutes. The liquid should have almost completely evaporated by this time.

This side dish is best served with poultry dishes, such as chicken breast.

You can cook delicious rice for a side dish at the most different recipes. Many countries in the world have their own unique technology cooking this dish. If you collect recipes from all over the world, your rice side dish will be different every time and you will never get bored.

What food could be simpler and more unpretentious? What food could be more refined and refined? All of these seemingly contradictory definitions refer to the same product. To rice.

White rice is able to please any mood, because it is the only cereal that has a truly neutral and clean taste. Thanks to this, rice tends to be combined with absolutely any product. Meat and fish, vegetables and milk - you can add whatever your heart desires to rice, thanks to which you can get a new dish at least every day.

In addition, due to the simplicity and even some amazing “modesty” of its taste, rice is very “friends” with any spices, which opens up almost limitless horizons for the culinary imagination.

Boiled friable rice is an unfading classic not only in the East, but also, today, in any everyday cuisine. This is a universal side dish for anything, an indispensable component of some salads and just tasty dish by itself, without any additions.

And you know how to cook such a real one, versatile rice- crumbly, not sticky, grain to grain? If not, let's learn.

There is also a useful article on my blog -. I advise you to read, there is a lot of useful information.

How to cook fluffy rice for a side dish

Rice, as we have already mentioned, is a simple and unpretentious dish. But in order for this dish to be also tasty, it is not enough just to take it and boil it. To prepare the “right” rice that will please anyone, even the most picky taste, you need to know a few secrets. Now we will reveal them to you.

Let's go to the kitchen, we will master all the subtleties in practice. Get a bag of cereal and a pan from the cabinet.

The theater, as you know, begins with a hanger, and cooking - with necessary utensils. What kind of pot did you prepare for cooking rice? Enamel immediately set aside - the dish will definitely burn in it. Aluminum won't work either.

1. Now you will learn the first secret of properly cooked rice: it must be boiled in a deep bowl with thick walls. Yes, a cast-iron cauldron will be just right. A heavy-bottomed pot will also work.

The fact is that this cereal "loves" uniform heating. in good cast iron pan rice grains are thoroughly heated from all sides, and at the end of cooking, when the outer shell of the cereal has already softened, uniform heat allows the core of the grain to be steamed. Thus, each grain of rice retains a uniform structure.

With help aluminum cookware this is difficult to achieve, since thin aluminum is not able to store heat and send it to the depth of the product.

2. Now about the rice itself.

Which, by the way, are you going to pour with a generous hand for cooking? Set aside the round without regret - it is suitable only for cereals, casseroles and sushi. When planning to cook crumbly rice, take long-grain rice, ideally Jasmine or Basmati varieties. And this is the second secret right rice. I do not like steamed rice - it has a slightly different taste and density, regular rice 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. Grains 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 conclusion good advice: very well, before boiling rice, add vegetable oil to a pot of water (one and a half glasses of dry cereal will require about a tablespoon of oil). This technique will even better prevent the grains from sticking together.

There is one more interesting way cooking crumbly rice in a frying pan. Unlike the first recipe, washed and dried cereals are first fried in oil and only then water is added. For flavor, you can add a clove of garlic. Let's see step by step recipe cooking.

The proportions of water and rice are the same - for 1 cup of rice - 1.5 cups of water.

Now you know everything about cooking real, proper friable rice. Remember the eight secrets of its preparation, and you will definitely get the same rice - beautiful, tasty, grain to grain.

And one more important advice: any rice is best stored in glass jar with a tight lid along with a dry pod hot pepper. Thanks to this, our rice will be saved from mustiness and retain its original delicate and neutral taste.

So, as you can see, rice is truly universal product. 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.

Rice groats are known and loved on all continents. It is impossible to find a cuisine that does not feature rice in one form or another.

In the countries of the Far East, this dish is so popular that, for example, in China, they ask as a greeting: “Did you eat rice today?”.

In Europe, rice groats appeared relatively recently, during the late Middle Ages and the great geographical discoveries. When people began to actively explore the space. Very quickly gaining popularity, rice became national dish almost everyone European countries.

Rice groats do not contain gluten, the most allergenic vegetable protein. That is why it is included in children's menu as the first porridge.

In addition, rice is actively used for the preparation of mucous and cream soups at various therapeutic diets.

Types of rice groats

There are countless varieties of rice. In total, botanists distinguish 20 cultivars and several hundred varieties.

By appearance grains highlight rice:

• Long-grain - narrow and long, up to 2 cm, when cooking, these grains practically do not stick together - they are ideal for a crumbly side dish;
• Medium-grain - semi-circular, short cereals of medium gluten content, for example, the "risotto" variety, ideal for the dish of the same name, this also includes the famous "devzira" rice for cooking pilaf;
• Round-grain - rice is round and short, contains a lot of gluten, ideal puddings, casseroles, mashed and slimy soups are obtained from such cereals.

According to the processing method, rice can be distinguished:

• Sanded. Grinding is the most common way to process rice groats, the grains are white, almost devoid of vegetable fiber and vitamins, but this rice is very nutritious and cooks quickly;
• Unpolished or brown. The grains are exposed minimal processing, keeping a maximum of vitamins and fiber, but they cook much longer and ready garnish it turns out too "rough" in taste;
• Steamed. The most optimal option for rice - the grains are treated with steam before grinding, thanks to which it is quite most of useful substances from the shell enters.

Methods for preparing friable rice

Depending on the desired result, the most best way cooking rice groats. You can cook:

• In water;
• For a couple;
• mixed way(Chinese).

Any type of rice absorbs water quite strongly, this must be taken into account when preparing it, but the thicker the grain, the stronger its hygroscopicity. Before cooking, it is recommended to thoroughly rinse the cereal, rubbing it with your hands, and at the end rinse it under running water.

In order to receive crumbly porridge in a saucepan, the rice is washed, put on a sieve and poured over with boiling water. Then fall asleep in boiling salt water in a ratio of one to one and reduce heating to a minimum.

During cooking, the grain is not stirred, but pierced in several places for better steaming. If all the water has already evaporated, and the cereal is not ready yet, carefully add a little boiling water. If desired cooked rice can be washed, but only boiled water.

For a couple rice groats the easiest to cook. It turns out invariably crumbly garnish. The grains must be washed and poured into the bowl of a double boiler, salt, pour water one to one. Steam until cooked through for about half an hour.

The Chinese cook rice in a very large quantities. Several kilograms are cooked at once - it is the basis for many other dishes.

Groats are boiled in a large container with a ratio of one to five to water. Having brought it to half-readiness, they throw it on a large sieve, and then steam it in it.

We present you a video showing asian way rice cooking:

How to cook friable rice for a side dish in a saucepan

Round-grain - from such grain it is most difficult to cook friable porridge. It contains a lot of gluten and absorbs liquid very strongly.

This variety should be washed only under running water, otherwise it will swell and stick together even before cooking. And be sure to rinse the finished side dish.

Long-grain polished rice is great for making crumbly side dishes.

Especially different varieties "jasmine" and "Thai". They have gentle discriminating taste and a pleasant creamy texture, while the finished grains do not stick together into an unpleasant lump.

Brown (brown) or unpolished rice is preferred by people who monitor their health and adherents proper nutrition. It is cooked much longer than polished, it must be pre-soaked.

But such a side dish will definitely be crumbly and healthy.

Parboiled rice cooks slightly faster than unpolished rice. Almost any dish can be prepared from it: both semi-liquid risotto and crumbly chinese rice. It is also ideal for pilaf if you could not find a devzira.

Regardless of which type of rice you choose, certain rules must be followed to get a crumbly side dish:

• Check the expiration date of cereals. This is especially true of unpolished rice - it is stored for a very short time. Grains that are stored for a long time become brittle and stick together when cooked;
• For a crumbly side dish, keep the water / cereal ratio - 1/1;
• Rinse the rice before putting it in, this will wash off the grain dust, which also contributes to sticking. ready meal;
• Choose the right utensils for cooking. A steel pot with a thick, layered bottom is ideal. In them, the heat is distributed evenly and the cereal does not stick to the bottom;
• Observe the optimal temperature regime- first we cook on high heat, then reduce to a minimum, and be sure to let the porridge infuse, already without heating.

Steps to cook fluffy rice:

We choose the “correct” rice variety - long-grain, unpolished or steamed;

We wash the cereal;

We fall asleep in boiling salt water, observing the ratio - one part rice to one part water;

Let it boil again, reduce the heat to a minimum, close the lid;

When almost all the water is absorbed, we test for readiness, and if necessary, add a little boiling water;

We pierce almost ready rice in several places with a wooden stick (for example, for sushi);

After half an hour, remove from the stove and cover with a towel;

After another 10 minutes, the finished rice can be washed with boiled water, or you can simply mix it.

In the following video tutorial, you will learn how to cook rice so that it is fluffy in just 60 seconds!

The most common mistakes due to which the croup sticks together

• Unsuitable grain variety - it is quite difficult to cook a crumbly side dish from round grain;
• Too strong heating - in this case, it is very likely that your side dish will burn and not boil evenly;
• Unsuitable cooking utensils;
• Too much water - rice, regardless of the variety, absorbs liquid very strongly, and as a result, it boils and sticks together.

Cook crumbly rice side dish It's easy, you just need to practice a little and follow the rules.