How to cook rice of different varieties correctly and how much: for rolls, sushi, for garnish, how to make crumbly rice, instructions with proportions, photos and videos.

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The benefits and popularity of rice are evidenced by the fact that more than half of the world's population has it on the table every day. This is one of the oldest cultures, domesticated more than 8 thousand years ago. In many Asian countries, this is the national cereal; the Japanese eat it three times a day. There are many dishes from this cereal, and each requires a certain type of cereal and cooking method. We have prepared a complete guide for you, in which we will tell you how to choose rice and how to cook it properly.

Are all types equally useful?

There are about 10 thousand varieties of cereal, of which only 20-30 are used in cooking. Grains differ in the method, degree of processing and varieties.

Method and degree of processing

Paddy rice - "unhulled" or unprocessed. Grains are sold in the husk and brownish bran shell, which retains all the vitamins and minerals given by nature. Popular with healthy eaters.

Paddy rice is not processed, retaining all the beneficial properties in the bran shell and husk

Brown (brown), like paddy, is not polished. The grains are freed from the husk, while the bran shell remains. This allows you to save all the nutrients, which makes the variety the most valuable for nutrition.

Brown rice retains the bran husk but removes the husk

White or polished - peeled from the shell, and with it from most of the vitamins and trace elements. In terms of usefulness, it loses to paddy and brown, but it is stored longer.

Polished rice is devoid of a shell, and with it most of the vitamins and minerals

Steamed (golden). The product is subjected to steam treatment, during which 80% of the useful substances from the shell pass into the grains, after which the cereal is polished. The steamed variety retains all the advantages and is devoid of the disadvantages of the raw product.

After processing, most of the nutrients from the shell pass into steamed rice

In cooking, a classification is adopted according to the shape and size of the grain.

Table: comparative characteristics of rice of different grain shapes

Photo gallery: culinary varieties

Round grain rice has the highest starch content, suitable for making porridge Medium grain rice can also be brown, this variety has a medium starch content Medium grain rice is considered universal, used for cooking any dishes. Long grain rice has a long thin grain, best suited for making fluffy rice. Short grain rice is used for making sushi and rolls

Nutritional value and calories

They are determined by the composition of the grains. The cereal is almost 8% protein, while it does not contain gluten, which causes an allergic reaction. The content of complex carbohydrates (starch) in some varieties reaches 78%.

There is little fiber in rice, in brown 4.5%, polished - 3%. Groats contain a whole range of vitamins and minerals. These are vitamins A, E, PP, group B (folic acid, pantothenic acid, thiamine, riboflavin, niacin), zinc, calcium, iron, iodine, and rice surpasses other cereals in the content of potassium and phosphorus. Most of the vitamins and minerals are contained in the shell, so the unpolished look is much more useful.

The calorie content of the product depends on its variety and method of preparation, 100 gr. product contains 140-360 kcal. In brown groats 285 kcal, the calorie content of white round grains is 340 kcal. At the same time, 100 gr. boiled rice contains only 140 kcal, fried 150 kcal.

Despite the differences, all types and varieties of rice are useful, but to varying degrees.

Useful properties and their application

1. The cereal is widely used in dietary nutrition. The low fiber content makes the product easy to digest, and the starch provides energy for a long time.
2. The high content of "long" carbohydrates helps diabetics maintain a constant level of sugar in the blood.
3. The decoction helps with diarrhea and indigestion by coating the mucous membrane and absorbing toxins.
4. B vitamins normalize the digestive and nervous systems, increase resistance to stress, improve the condition of hair, skin and nails.
5. The high content of potassium and the absence of salts helps to cleanse the joints, improves the functioning of the cardiovascular system, normalizes blood pressure and kidney function.
6. The ability to remove toxins, the absence of salt and low calorie content allow the use of unrefined varieties for weight loss.
7. Rice is also applicable in sports nutrition for muscle building. In 100 gr. The product contains up to 8 g of protein necessary for this.

This is interesting! Japanese scientists have found that regular consumption of brown rice improves memory and intelligence.

How to cook - the secrets of cooking the right rice

Cooking the right rice is not easy. To do this, you need to choose a suitable variety, take cereals and liquid in the right proportion, strictly follow the technology.

Cooking time

The cooking time depends on the variety, the method of pre-treatment of the cereal and the dish for which it is intended. The average cooking time for cereals is 25 minutes.

• white is boiled for 15-20 minutes;
• steamed - 20-30 minutes;
• brown - 30-40 min;
• wild - 40-60 min.

How much water and cereals to take

Table of the ratio of cereals and water

Rules for making friable rice

If every housewife succeeds in cooking porridge, then difficulties often arise when preparing friable porridge. There are a few simple rules to ensure that the dish is guaranteed to turn out:

1. Take long-grain varieties, experts recommend using Basmati and Jasmine.
2. The classic ratio of cereals and water is 1:2.
3. Rinse the grain several times before cooking to remove excess starch.
4. Load the cereal into boiling water.
5. Cook the dish over low heat.
6. During cooking, do not open the lid and do not stir the cereal.

Advice! After washing, soak the cereal in hot water. This will release the enzymes and improve the body's absorption of calcium, magnesium and zinc. The taste of the dish will become more intense.

Cooking features

Cooking methods differ for different varieties, utensils used and the purpose of the product. The general rule for all methods: rice must be washed before cooking.

Rice must be washed before cooking

For garnish, salads

For these purposes, they take long-grain varieties and prepare friable rice, which has already been mentioned. Italians use this recipe:

If rice is intended for a side dish, put a piece of butter in the pan after cooking, or pour in 1 tbsp. olive spoon. For salads, ready-made cereals can be washed to increase friability.

For sushi, rolls

Choose a round variety with a short grain, it contains a lot of starch and after cooking it acquires the necessary stickiness. For 1 cup of cereal, 1.5 cups of water are taken.

Video: how to cook the perfect sushi rice at home

For pilaf

Any variety is used to prepare pilaf: long-grain, round, medium and even short-grain, but connoisseurs recommend Uzbek varieties. But any rice requires preliminary preparation so that during the cooking process the grains are saturated with zirvak (broth).

1. After washing, the grits are soaked in warm water with the addition of salt. Water will remove excess starch, “open” the grains, salt will not allow them to stick together. Soaking time depends on the type of cereal, but should not be less than 2 hours.

   Rice is soaked before cooking

2. After soaking, the water is drained and the cereal is loaded into a boiling zirvak. It is important that the rice is completely covered with zirvak. If there is not enough liquid, add water so that it is at least 2 cm above the surface of the grains.

   If necessary, water is added to the cauldron

3. The fire is increased to the maximum, after boiling, the heat is reduced and the pilaf is simmered until cooked.
4. The dish is not closed with a lid and the dish is not stirred until the liquid is absorbed. As the moisture evaporates, the floating fat will sink down, soaking the cereal. It will acquire the desired taste and aroma, and the fat will not allow the grains to stick together.

   Simmer uncovered until liquid is absorbed

5. When there is no water left on the surface, rice is collected in a slide, the dishes are tightly closed with a lid and left to languish for half an hour.
6. After that, pilaf can be mixed, put on a dish and enjoy.

   Put the finished pilaf on a dish

Kashi

Porridges are prepared from starchy varieties - round and medium grains. The amount of water is taken depending on the desired viscosity of the dish, see the proportions of cereals and water in the table. This dish must be stirred during cooking, otherwise the porridge will burn.

Most often, milk porridges are prepared. To make the dish, the cereal is first boiled in water, and then milk is added and cooking continues.

How to cook milk porridge

Advice! Don't put the rice in the milk right away, the porridge will take longer to cook.

Video: how to cook milk rice porridge

If you cook porridge in water, pour the required amount of liquid into the pan at once and cook, stirring, until tender.

Cooking different types of rice

Increasingly, when choosing a variety of rice, preference is given to brown (brown) because of its greater usefulness. But not everyone knows how to cook an unusual product. Some nuances should be taken into account.

Cooking brown rice

1. After washing, the grits are soaked for 2-3 hours.
2. During the cooking process, the volume of cereal increases by 3 times, so 2.5 glasses of water are taken for 1 glass of cereal.
3. It is better to use wide and flat dishes for uniform heating of the entire volume of cereals.
4. Cooking time is 30-40 minutes, until the liquid is completely absorbed. After that, the rice is left under the lid for another 15-20 minutes.

The cooking process itself is no different from the preparation of friable rice.

For inexperienced housewives, the easiest way to achieve a good result is to cook rice in bags.

How to cook rice in bags

To do this, you will need a large saucepan, water, salt and a bag of rice.

Rice in bags is easy to cook even for an inexperienced housewife

1. Pour more water into the pot and boil it. At least 1 liter of water is taken per 1 sachet.
2. Salt the water to taste, dip the bag into it. It is not necessary to open and pierce the package, it already has holes.
3. Close the pot with a lid and cook over medium heat. Cooking time is indicated on the package. Usually for white it is 12-18 minutes, for brown 22-25 minutes.
4. After cooking, remove the bag from the pan with a slotted spoon or with a fork.
5. Let the water drain by placing the bag in a colander.
6. Open the bag from one end, put the finished dish on a plate, add oil or sauce.

Groats in bags do not need to be pre-washed, they are already fully prepared for cooking and steamed. Steamed rice is sold not only in bags. Its cooking technology is the same as white, but it takes a little more time - 20-30 minutes.

Cooking in various kitchen appliances

All kinds of kitchen gadgets greatly simplify the cooking process. If your home has a slow cooker, steamer, microwave, or rice cooker, use them.

In a double boiler

1. Pour the seeds with hot water and leave for 30 minutes.
2. Drain the water, put the cereal in an even layer in a special stand for rice.
3. Pour water into the steamer tank, set the “cereals” mode, set the timer for 30 minutes.
4. After the end of the cycle, leave the dish in the appliance for 5-7 minutes to ripen.

in the microwave

1. Place the prepared cereal in a microwave-safe dish.
2. Pour hot water in a ratio of 1: 2, salt.
3. Close the dishes with a lid, put in the oven for 5 minutes, turning on the maximum power.
4. Reduce the power by half and cook for 15 minutes.
5. Let the dish brew for another 15 minutes without removing it from the oven.

In a slow cooker

In a rice cooker

The easiest cooking method available. It is enough to lay the products, pour in water in the right proportion and turn on the device. He will do the rest himself.

Put the products in the rice cooker, it will do the rest

Advice! When choosing utensils for cooking rice on the stove, give preference to thick-walled pots or a deep cast-iron skillet. They retain heat longer, and warm up more evenly.

The common joke about how the Chinese, who would be very surprised to learn that rice is a side dish, has a basis. This product is self-sufficient and tasty on its own, and skillfully prepared, it may well replace a full meal. Take advantage of the knowledge gained and enjoy the taste of this healthy cereal.

1 cup long grain rice;

2 cups of water or broth;

salt to taste.

Instruction

rice rice rice rice rice

rice rice

rice rice rice rice rice it will get sticky.

Wait 10 minutes for rice rice rice

When rice rice rice

Related videos

note

Helpful advice

No matter what religion you profess, what social circle you belong to, rice remains one of the most consumed cereal crops on the planet. This product is ideally combined with vegetables and fruits, it can be served with meat and fish. Rice is used in any diet, as it does not saturate the body, but at the same time satisfies its energy needs. Rice contains proteins, carbohydrates, potassium, calcium, magnesium and phosphorus. In order to properly cook rice, you need to understand its varieties. Remember that different varieties are prepared in different ways, respectively, and the taste will be different.

Long grain rice is the most popular. This variety of rice is used for pilaf, as well as a side dish for meat or fish. The ideal variety of rice for soup is medium grain rice. It will absorb more water and give the dish a viscous consistency. A frequent guest in the preparation of the dish is white rice. You should not overestimate it, since this kind of rice has been polished, which means it contains fewer useful vitamins. The most useful is the brown variety of rice. The uncleaned shell carries the maximum benefit.

If the recipe does not indicate the volume, but says "salt to taste" and you doubt how much you need to measure it, follow these recommendations:
- for two hundred and fifty milliliters of broth, soup or sauce, one teaspoon of salt is enough;
- for every pound of meat put two teaspoons of salt;
- one teaspoon of salt is enough for four cups of flour;
- when preparing cereals, put one teaspoon for every two glasses;
- With vegetables, one teaspoon is enough for every three glasses of water;
- one tablespoon of salt goes to half a liter of water for cooking.

If you do not have fine table salt indicated in the recipe on hand, but have coarser salt, for example, kosher, then remember that one tablespoon of coarse salt is approximately equal to two teaspoons of table salt.

If the recipe says "salt on the tip of a knife" or "a pinch of salt", then this is equivalent to two grams of salt. Salt "at the tip of a knife" is usually taken with a knife with a rounded tip, with a slide.

If salt is indicated in the recipe, and you don’t have kitchen ones on hand, then measure the salt with spoons or, if you need a lot of it, with cups.
- in one dessert spoon, approximately, five grams of salt;
- in one teaspoon, without a slide, about ten grams of salt;
- in one tablespoon is placed 27 grams of fine table salt;
- in one cup about 180 grams of salt.

Related videos

Rice is very widely used in the cuisine of different nations. Somewhere, first courses are prepared from it, someone likes desserts from it, and among the eastern peoples, rice is considered a staple food. To do this, they simply boil it and eat it.

You will need

• • 1 cup rice
• 2 glasses of water
• saucepan with tight lid
• timer

Instruction

There are many varieties of rice and ways to cook it, as a result of which boiled rice has a wide variety of textures. Rice cooked according to the classic recipe can be eaten as an independent dish, or as an ingredient in the implementation of complex recipes.

Rinse the rice well until the water runs clear. Turbid suspension in water means that rice contains a large amount of starch crumbs, which give sticky mucus when cooked.

Boil water, add salt to it, add rice, cover the pan with a lid. There is no need to open the lid or stir the contents of the pot. Start a timer, keep the rice on high heat for 5 minutes, then reduce the heat to medium and cook for 2 minutes. For the final 2 minutes, lower the heat to a minimum.

Turn off the heat, but do not open the lid for another 10 minutes. After this time, you will find ready-made crumbly rice in the pan, grain by grain. Another advantage of this method is that the rice does not burn during cooking, which means that the pan remains clean.

Related article

Sources:

• boiled rice

Boiled rice- a universal quick-to-cook side dish for fried meat, fish, mushrooms and vegetables. Cook crumbly delicious rice not so difficult if some subtleties are taken into account when cooking it.

You will need

• • For 4 servings:
• 1 cup long grain rice;
• 2 cups of water or broth;
• salt to taste.

Instruction

Measure out the right amount first. rice and rinse it with cool water to remove debris and dust. For this rice Pour into a saucepan, pour 2-3 times more water into it than cereals. Mix thoroughly with a spoon or hand rice several times, remove the floating debris and drain the water. Do this procedure 4-6 times until the water becomes completely clear. Then pour rice cold water. Remove after 20-30 minutes rice in a colander, let the water drain and the grains dry a little.

Now pour water into a heavy bottomed stainless steel saucepan and salt it. Salt the water a little more than you want to get ready rice. Put the pot on the fire and bring the water to a boil. If you are cooking rice for a side dish, then instead of water it is better to use chicken, meat or even fish broth.

Sprinkle gently and evenly rice into boiling water. Turn the heat down to medium, but keep the water simmering. Cover the pot tightly with a lid to rice steamed well. Follow the water. It should not spill onto the stove. Interfere rice no need! Otherwise, a spoon can break rice new grains, starch will stand out from them and eventually rice it will get sticky.

Wait 10 minutes for rice boils. Then reduce the heat to the lowest possible and wait another 10-15 minutes until rice is being brewed. After the time has elapsed, tilt the pan slightly. If water appears, then boil rice a few more minutes. If there is no water, then gently make a small indentation near the edge of the pan with a spoon. There shouldn't be any water at the bottom either.

When rice finally ready, gently stir it quickly while it is hot, with a fork or stick, so that the grains separate from each other. Then cover the pot with rice oh kitchen towel. It will absorb steam, and boiled rice it will be dry and crumbly.

Related videos

note

When choosing a container for cooking, keep in mind that rice increases in volume during cooking.

Helpful advice

For cooking, choose long-grain varieties of rice. You can also use parboiled rice, although it is less useful. But perhaps the best variety of rice for cooking is basmati. Basmati grains are thin and spicy, and it turns out more fragrant and more beautiful.

Sometimes when preparing dishes according to a new recipe, it becomes necessary to convert the weight of some products into volume. Or measure the required amount of products, on having scales. Knowing the ratio between the volume and mass of products, this is easy to do.

You will need

• - tea spoon;
• - tablespoon.

Instruction

Starch - 30 g, 10 g

Sugar - 30 g, 12 g

Powdered sugar - 25 g, 8 g

Salt - 30 g, 10 g

Beans - 30 g, 10 g

Cocoa - 20 g, 10 g

Shelled peas - 25 g, 10 g

Hercules - 12 g, 6 g

Buckwheat - 15 g, 7 g

Semolina - 25 g, 8 g

Barley - 25 g, 8 g

Cells - 20 g, 7 g

Poppy - 15 g, 5 g

Millet - 25 g, 8 g

Rice - 25 g, 9 g

Whole milk - 20 g, 5 g

Condensed milk - 30 g, 12 g

Sour cream - 25 g, 10 g

Melted margarine - 14 g per tablespoon

Vegetable oil - 20 g per tablespoon

Tomato puree - 25 g, 8 g

Gelatin - 15 g, 5 g

Vinegar - 15 g, 5 g
In one teaspoon:

Unground cloves - 4 g

Allspice peas - 4 g

Ground red pepper - 1 g

Black peppercorns - 5 g

Fluff the rice with a fork or chopstick before serving.

note

Unpolished rice is most useful. Since many vitamins and amino acids are concentrated in the shell of the grains.

Helpful advice

Always measure rice by volume using a measuring jug. Measure out 65 ml per serving (130 ml for 2 servings, 260 ml for four, etc.).

For cooking rice, a frying pan with a large diameter is very suitable. After all, the thinner the layer of rice, the better it cooks.

Flour is the basis for the preparation of a wide variety of dishes. The cooking recipe requires the exact weight of the ingredients, since surpluses or deficiencies of a particular product can irrevocably spoil the dish. measure out flour at home in several ways.

You will need

• - kitchen scales;
• - beaker;
• - a tablespoon;
• - faceted glass.

Instruction

The fastest and most reliable method of measuring mass is weighing with. They can be mechanical or electronic. The latter option is more accurate and allows you to determine the weight of the product up to 0.1 grams. Since the flour leaves traces behind, it must be weighed in a plastic bag or in a container, while not forgetting to subtract its mass from the total weight.

Another popular way to measure bulk is to use special measuring cups. They are transparent containers with marks on the weight of various products. Should not be screened flour before you determine its mass using or kitchen utensils. Sifted flour takes up a much larger volume, and the resulting data will be inaccurate.

If neither a kitchen scale nor a measuring cup was at hand, you can weigh flour using utensils. Small portions are conveniently measured with spoons. To do this, scoop flour tablespoon and gently shake it until only a small "" remains. A standard spoon holds 25 g. A teaspoon holds 10 g of flour.

Larger amounts of flour are easier with a glass. Take a faceted glass and fill it. It is better to pour the flour with a tablespoon, so it will not be compacted and evenly distributed throughout the container. A 250 ml glass filled to the top rim holds 160 g of flour. If you pour it flush with the edges - the mass will be 180 g.

You can also determine the weight of a large amount of flour using the following method. When you need to get half a kilo of flour, you divide "by eye" a standard 2-kilogram pack into two equal parts. And after that, divide another part into halves. Of course, this method is quite approximate, and it is advisable to use it only for measuring large portions of flour.

A rare national cuisine of the world does without rice dishes. Rich in protein, vitamin B, phosphorus and potassium, it is widely used as a base for porridges, mousses and casseroles, as rice "po-", sort and rinse it three to five times in cold water. There is an opinion that water leaches useful substances from rice, so many cooks do not recommend washing it before cooking. In this, the choice is yours. Pour water into a saucepan. For cooking rice are very important. 1:2 is considered ideal. If you are going to cook 150 ml of rice, add 300 ml of water. When the water boils, salt it and add the rice. Close the pan with a lid and boil the rice for 3 minutes on high heat, 2 on medium and 7 on low. Then drain the water, let the rice brew for 10-15 minutes, add the butter. Rice is ready.

For the "western" method, you need a large frying pan with a thick bottom. Pour a little vegetable oil into it and, stirring, lightly fry the rice. The oil should cover all the grains. Then pour boiling water into the pan at the rate of 1: 2, salt and tightly close the lid. Cook, without stirring, over low heat for 15 minutes. Taste it for "readiness", the rice should not be very soft. If it is cooked, turn off the stove, remove the lid and cover the pan with a towel to absorb excess moisture. If you are preparing rice for a side dish in this way, you can pre-fry finely chopped onions in a pan with chopped on a grater. You must follow certain rules that will allow you to cook it perfectly, regardless of the dishes or variety. Does it require rinsing and soaking, what should be the temperature of the water in the pan, how to keep the proportions, interfere with the rice or not interfere?

rice washing

Since today's buyers mainly consume imported rice, producers are striving to improve its appearance and preserve the grains during transportation. To do this, they use glazing technology, which is the treatment of rice with a mixture of talc and glucose, which is coated in special drums. Therefore, rice must be washed before cooking to get rid of excess of this mixture and subsequent gluing of the grains.

Rinsing does not require rice varieties such as Carnaroli, Nano, Vialone and Arborio, which are used to prepare Italian risotto.

Some producers process rice with starch, which is obtained from grains. It is not necessary to wash such varieties, however, to improve the final result, the grains can be rinsed under running water. Rice should be soaked if it requires a quick and uniform. In addition, soaking rice grains allows the hostess not to think about drying and aging - after all, the more moisture they contain, the less water is required to cook it. Thus, when soaking rice, you can save yourself from unnecessary worries.

Proper cooking of rice

Sometimes housewives hesitate when choosing the temperature of the water that they use to cook rice dishes. It can be boiled in cold water with the lid closed, lowering the heat as the water comes to a boil and continuing to cook the beans over very low heat until the water is completely absorbed. In hot water, rice is cooked with an open lid until the water boils completely - then the fire must be reduced and the pan covered with a lid so that the rice grains are steamed over low heat.

The temperature of the water for cooking rice should be chosen, focusing on its variety and the dish being prepared.

The ideal ratio for cooking rice is 2 parts water to 1 part rice. In other words, for 200 grams of water you need no more than 100 grams of rice cereal. This ratio is suitable only for the preparation of a side dish.

In order to cook fluffy rice, it does not need to be salted and stirred during the cooking process, since salt and stirring destroy the rice grains and make them more sticky. After cooking, wrap the pan with a terry towel and leave it for five minutes so that excess steam and moisture are absorbed into the fabric, and the rice acquires a beautiful and neat appearance.

Cooking

With the help of glasses, the required amount of rice and water should be separated. Then you need to pour it into the pan and salt a little more intensely than you would like to get a dish. As soon as the water boils, rice is poured into it. It is brought to a boil and tightly closed with a lid. The fire will need to be reduced to medium so that the water does not pour out during the cooking process. If it still splashes, then you can reduce the fire a little. Let the rice boil for 15 minutes. After that, you should cook it for another 10 minutes, but only over low heat.

After this time, you will need to carefully tilt the pan and see if there is any water in it. You can also make an indentation with a spoon. If there is no water in the pan, then the rice is ready. It happens that the liquid remains at the bottom, then you should cook the dish until it disappears completely. You may need to turn up the heat a bit to keep the rice from overcooking. Then the pan is removed from the stove and closed. Rice is recommended to be consumed only after five minutes. During this time, it will steam out and become crumbly. You can rinse the rice under running water before serving, so it will be possible to improve its taste.

It happens that with all the efforts made, the rice is not very crumbly. Here it is not only the skills of its preparation, perhaps the cereal was caught in the wrong grade. It is important to remember that Basmati is considered the best variety of rice. It doesn't crumble and doesn't stick together. You can recognize it by long and thin grains, it is not cheap, but very fragrant and tasty. If there is no such variety in the city, then you can purchase another variety. It should have thin and long grains. To prevent rice from cooking, add a few drops of vegetable oil or lemon juice 5 minutes before cooking.

There are several ways to determine the weight of 5 g of salt per eye. The most common of these is with a spoon, knife or pinch, and it is not at all necessary to always have a special kitchen scale or measuring spatula on hand.

How to measure 5

The best option for solving this problem is a teaspoon, which contains 5 g of salt (without a slide). By the way, a heaping teaspoon contains 7 g of salt.

Often, to add spices to a dish, a dessert spoon is used, containing 15 g of salt, if poured with a slide, and 20 g of salt - without a slide. Accordingly, 5 g of salt is a third of a dessert spoon without a slide and a fourth if with a slide.

A tablespoon contains 25 and 30 g of salt (without a slide and with a slide, respectively). Thus, 5 g of salt is a fifth of a tablespoon, if without a slide, or a sixth, if with a slide.

A mustard spoon is also used, the volume of which is a third of a teaspoon, which means that you can measure 5 g of salt with three mustard spoons.

A pinch is how much?

Oriental women who put a lot of spices in their food say that you need to trust your mother-in-law less and trust your mother-in-law more. This statement is not about family relationships at all - a spoon and other measuring instruments are called mother-in-law, and a pinch is called mother-in-law (the amount of salt or other spices that fit between the tips of three fingers - thumb, index and middle). This volume is about a third of the volume of a teaspoon, which means that in order to measure 5 g of salt, you need three pinches.

By the way, a pinch is not a handful, a completely different measure, equal to the volume that fits in the palm of your hand and is about half a glass.

How many grams of salt are on the tip of a knife?

“On the tip of the knife” is another measure that many housewives trust when preparing this or that dish. But if according to the recipe it is necessary to measure exactly 5 g of salt, then you need to know how many g are contained in it. The tip of a knife contains about the same volume of spices as a slivers, which means a third of a teaspoon. To add 5 g of salt to a dish, use the tip of a knife three times.

Rice is quite diverse, so it should be prepared in different ways. Long-grain rice is great for preparing a fragrant, crumbly side dish for a wide variety of vegetable, meat, fish, and seafood dishes. Medium-sized grains of rice can be used for cooking first courses. In order to prepare sushi and rolls, rice with round grains is perfect - it has a very high ability to stick together.

Any rice must first be prepared for cooking, for this it must be thoroughly washed in cold running water. You can use a sieve for this. The washing procedure should be repeated at least 5 times, as a result of which the last water should be completely transparent. Then the rice is soaked (pour 1 part of rice with 2 parts of cold water and leave for at least 30 minutes). The result of this manipulation will be a more crumbly finished product. Then the water is drained and the rice is boiled.

By observing certain proportions of water and rice when cooking, you can get a different result. The usual ratio is 1 part rice to 2 parts water. The main thing with such cooking is not to allow any mixing during the cooking process. Cook rice over medium or low heat for 10 to 17 minutes. After the time has elapsed, you can rinse the cooked rice with boiling water.

Rice round grains should be cooked for no more than 12 minutes. After that, the excess water is drained and the rice is ready. If you need friable rice, you can rinse with boiling water, but if the product will be used to make rolls or sushi, then you should not rinse.

In the modern world, it is becoming quite common to order food at home. Of course, constant stress and other factors of life in the city, all this affects the desire to cook and use home cooking.

As you know, for any hostess this is a very special place where she can afford to relax and feel extremely at home and calm. However, due to the fact that modern eateries have greatly developed the delivery area, many of the beautiful people have simply forgotten how to properly prepare certain dishes and the kitchen no longer saves them.

One of the "forgotten" dishes was quite ordinary rice. It would seem, well, what is difficult? However, some ladies who are accustomed to ready meals can often cook much more complex delicacies, while the banal ones disappear forever from memory.

So, in fact, there is nothing complicated in cooking rice. The main aspect that affects its taste is the time that it needs to be cooked. Celebrity chefs claim that by knowing the exact number of minutes, you can cook the perfect side dish. So, the first step is to carefully treat the washing of rice. This must be done in several stages: the product will become pure only when the water that comes off it ceases to be cloudy, but turns into a transparent one.

Next, you should choose a suitable dish and pour water into it. It is important to note that the liquid should be in relation to rice 2 to 1. It should be allowed to boil and then salt should be added. Now you can pour rice into the pan and let it boil for about three minutes. Next, you will need to slightly lower the temperature and give it another two minutes. And then you can completely reduce the fire, so that it is very slow. It should cook rice for about seven minutes.

But that is not all. It is at this moment that many people make the mistake that leads to the side dish spoiling. After the hostess has done all the procedures described above, it is worth leaving the rice in the water for another thirteen minutes. But something else is important, all the time that the rice is in the pan, the lid from it should not be opened in any case, otherwise everything will go down the drain.

After all this complex event, the dishes can be removed from the fire and enjoy a warm and insanely delicious side dish. That's all! Rice is the product that will resonate with all families. And this means that it is necessary to cook it with trepidation and love.

Tip 26: How many grams of salt, sugar and flour are in a tablespoon

Accurate kitchen scales are available, unfortunately, in the kitchen of not every housewife. In addition, measuring the weight of products is much faster and more convenient using various kinds of kitchen utensils. For example, many housewives are interested in how many grams of salt are in a tablespoon, as well as sugar, flour, etc.

• sugar - 20-25 g;


• salt "Extra" - an average of 25 g;


• salts of ordinary coarse grinding - about 30 g;


• powdered sugar - 25 g.

As you can see, the answer to the question of whether 1 spoon is salt or sugar depends, among other things, on the degree of grinding of the latter.

How much flour in a spoon

This product is not measured with spoons too often. Usually a glass is used for this purpose. But sometimes tablespoons are also used to measure flour. For example, this can be useful when preparing some kind of sauce.

A tablespoon of flour contains about 25 g. Its weight in a glass is 160 g. Such figures are correct for both wheat and soy flour.

Weight of other products

So, we found out how many grams of salt are in a tablespoon (as well as sugar and flour). But of course, other products can be measured in a similar way. Very often, according to the recipe, it is required to pour exactly this amount of other products. It could be, for example:

• water - 18 g;


• citric acid - 14 g;


• soda - 25 g;


• vegetable oil - 16 g;


• cinnamon - 18 g.

As you can see, the weight of products in tablespoons can be different. But for bulk products, this figure is usually an average of 25 g.

Related videos

Rinse rice, add to a saucepan with salted cold water, put on fire. Wait for the water to boil over low heat for 10 minutes, then cook rice for 20 minutes over low heat under a lid until the water is completely boiled out of the pan.

Content:

How to cook rice

Cooking friable rice in a saucepan step by step

How else is rice cooked

How to cook rice in the microwave
It will turn out a little drier than in a saucepan.
Rinse rice, put in a microwave bowl, add salted boiling water (ratio 1:2) and close tightly. Set the microwave to 700-800 W, cook for 20 minutes, then insist in the microwave for 20 minutes.

By timer
Cooking rice, with a timer on the stove, can be even easier: just set the quiet power / fire (3 on a 10-point scale), and the stove time is 35 minutes for 1 cup of cereal, 45 for 2 cups and 1 hour for 3 cups . For the first time, the procedure is recommended to be carried out under supervision.

How to cook colored rice
To turn the rice yellow, you need to add curry or turmeric (for 1 cup of raw cereal - 1 teaspoon with a slide). To cook burgundy rice, it is recommended to fry it after cooking with a small amount of beets.

Boiled rice for a child
Children from 5 months old can be offered rice in rice porridge - boil rice in milk (for a glass of rice, 3 glasses of milk and sugar to taste).

rice for salad
Rice for any cold salads that are no longer amenable to heat treatment, cook until fully cooked.

How to cook rice for sushi
Rice for sushi and rolls (including Sen Soi rice) is small and round rice, cook the same 15-20 minutes for sushi rice, but after cooking, the rice should be dried for 20 minutes.

How to cook rice in bags
Boil white steamed rice in a bag for 12-15 minutes. Cook brown rice in bags for 20-25 minutes. Dip the rice in the bag into boiling water - the water must be out of proportion with the rice, so that the water with a margin of 2 centimeters covers the bag of rice.

Short notes reading no more than a minute

What do we cook?

• cereals
  • Rice

A mixture of 4 rice "Yarmarka Otbornaya" is an original mixture of four different rices. Simple and versatile to use, great for preparing healthy and nutritious side dishes and salads, goes well with meat, chicken and fish. 250 g.

Brand	Fair
Manufacturer country	Russia
Manufacturer	LLC firm "Trading House Yarmarka"
Compound	parboiled rice, unpolished brown rice, unpolished red rice, wild rice. Does not contain GMOs.
Peculiarities	in bags for cooking
Type of rice	mixture
Type of rice processing	raw, steamed, blend
rice variety	white, brown/brown, wild, red
Cooking method	1. Place a bag of cereal in boiling salted water so that it completely covers the bag. Cook over moderate heat for 35 minutes. 2. Using a fork, remove the bag by hooking it on the loop and let the water drain. 3. Tear the bag and put the cereal on a dish.
Type of packaging	cardboard

The appearance of the product may differ from its image in the online store.
The photo shows a sample presentation/serving of the product.
The quantity of goods when placing an order can be changed downwards in the absence of the required quantity of goods.

We offer to pick up your order in the pick-up area from the parking lot on Novorizhskoye shosse or in the pick-up window from the Hypermarket trading floor at the address: Moscow, Novorizhskoye shosse, 22nd kilometer, vl. 1, page 1.
Delivery is also available for the Strogino area. Orders placed today can be received tomorrow.