How to cook rice for a side dish. How to cook fluffy rice: the easiest way! What kind of rice to choose

How to boil rice correctly for a side dish so that it is crumbly and retains everything useful material. Our advice will help you with this step by step guide in the preparation of rice cereals.

How to boil rice properly for a side dish

Rice goes very well with fish and meat products, it is perfectly complemented by vegetables. But to make it tasty and crumbly, you need to know how to boil rice correctly. In order to get wonderful rice side dish required:

• 1 glass of rice cereal;
• 2 glasses of water;
• Butter;
• Salt.

Rice contains a lot of starch and this makes it sticky. Therefore, in order to wash out the starch, rice should be washed with water more than once, but until the flowing water becomes clear and clean.

1. Pour water into a saucepan with a tight-fitting lid and put on fire, wait until it boils, and add salt.
2. Then we pour the rice, close the lid tightly and, as the chefs recommend, do not interfere, do not tear off the lid until the rice is ready.
3. For the first 5 minutes, cook the cereal over high heat, then reduce it so that it is medium, and so cook for another 2 minutes.
4. Continue cooking for the last 2 minutes on low heat.
5. After turning off, do not rush to open the lid of the saucepan, let the rice stand for another 10 minutes.
6. Now you can add oil and serve with the cutlet or just the rice itself.

The advantage of this cooking is that the rice turns out to be friable and the pan after it is almost clean, that is, the cereal does not stick and does not burn.

How to Cook Round Grain Rice Fluffy: Chinese Cooking Recipe

Round-grain rice is perfectly softened, as it contains a large number of starch. It is good to use for cooking. different types cereals, casseroles and desserts. The Chinese, like the Japanese, know how to cook rice and, accordingly, know how to cook round-grain rice crumbly.

In their diet, it is this cereal that is the basis of almost all dishes. Therefore, a recipe for making round-grain friable rice is presented to your attention.

The main thing in this method of cooking is the exact observance of time and proportions. Rice is calculated to water in a ratio of 2:3.

Pour the washed cereal into boiling water and tightly cover the pan with a lid. It is even advised to apply a load so that there is not even a crack between the pan and the lid. Total time cooking takes 12 minutes, which is divided into 3 parts:

• 1) Cook on high heat for 3 minutes
• 2) On average - 7 minutes
• 3) On low heat for 2 minutes.

After removing from heat, without opening the lid, we wait another 12 minutes. After exactly the same time, open the pan and add salt and oil, mix.

How to cook fluffy steamed rice, keeping all its benefits

Rice that has undergone a certain steam treatment is called steamed. He is extremely helpful. But you need to cook it a little differently than ordinary rice. But how to cook friable steamed rice, we will now tell you.

1. Pour the washed cereal with water for half an hour.
2. Then let the water drain.
3. Pour the cereal into a saucepan and fill it with water in a ratio of 1 to 1.25 (there should be a little more water than rice).
4. Bringing to a boil, reduce the heat and, closing the lid, cook for 25 minutes.
5. Your rice is ready, it remains only to add butter and salt.

Happy cooking and bon appetit!

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

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

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

Ingredients:

1. Rice - 1 cup

2. Vegetable oil for frying

3. Salt to taste

4. Pepper to taste

Cooking method:

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

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

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

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

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

7. Our rice is completely ready, it turned out crumbly and very tasty. These properties have been achieved thanks to pre-roasting grains, as I mentioned above.

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

Why can't you cook rice properly?

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

Culinary secrets:

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

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

Types of rice are classified:

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

Rice Cooking Methods

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

Method one: classic

To cook rice classic recipe, necessary:

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

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

Method two: pilaf in a pan

Cooking pilaf in a pan does not take much time. The result will be tasty dish, which can be served even at the festive table.

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

Ingredients:

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

Cooking:

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

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

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

4. Pour vegetable oil into a large frying pan with a lid. Add meat and fry over high heat until golden brown.

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

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

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

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

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

Delicious dish from simple components ready. It is incredibly tasty and flavorful.

Method Three: Cooking Rice for Sushi

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

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

2. Rice for sushi should be washed in plenty of water. To do this, it is poured into a container, poured cold water, mix and grind by hand. After muddy water drain, remove the pop-up rice and repeat the procedure. Then the peeled grains are thrown into a colander and soaked for 15 minutes in clean water.

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

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

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

Method four: a miracle from a multicooker

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

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

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

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

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

Rice is very useful source energy. It is not for nothing that it is popular in Asian countries, because it includes many minerals and nutrients. But for some reason, cooking delicious rice for some housewives turns out to be a big problem. We will now explain how to cook rice for a side dish step by step with a photo.

Many people think that this is an easy task for any hostess. But this is not what it seems at first glance. In fact, to prepare perfect rice did not become sticky, you need to know the features of this cereal.
What do you recommend for cooking? the perfect side dish And ?

It is important to accurately identify proportions water for rice. Usually, it is advised to pour 1 glass of rice cereal with 2 glasses of water, but in practice this ratio does not make rice ideal. Practice has shown that it is necessary to pour a little more water than rice. For example, for 400 grams of rice, you need to take 600 ml of water.
It is also very important not to neglect washing the rice cereal under water until the water becomes clear. If this is not done, then you should not expect the rice structure to be perfect.

Another thing to keep in mind when cooking a side dish of rice is that you don’t need to stir it! Only then will it turn out not to be porridge, but grain to grain.
It is worth noting that a cauldron or a container with a thick layer is best suited for such a side dish. So that the cereal does not stick in this container, and after cooking it can brew and finally cook.

We suggest you cook a side dish of rice according to next recipe: 200 rice, 250 grams of water, salt (quantity at your discretion).

1. First you need to thoroughly rinse the rice grits so that all the gluten is gone.
2. We spread the cereal in a container for cooking, salt and pour water.
3. Cover the top with a lid and place on the stove. But when the water boils, we immediately reduce the power and start cooking for about 15 minutes.
4. When the rice has absorbed all the liquid, remove it from the heat and cover with a warm towel or other warm cloth and leave for half an hour.
5. After the side dish is finally ready, mix it and throw a piece of butter. This method is universal and its use is possible when boiling any of the varieties of rice.

When there is a slow cooker in the kitchen, it is even easier to make crumbly rice with this helper. Here is a way for housewives to cook a side dish of rice in a slow cooker in the piggy bank of recipes: rice cereal and water in proportions of 1 to 2, respectively, salt, butter.

Parboiled rice is the same rice as regular rice, but it has undergone heat treatment and from this acquired amber. It is even easier to prepare such a side dish from it than from the usual one, which is why most housewives choose this particular type. Giving preference to this rice, you need to know that after heat treatment it loses about 20% of its useful characteristics.

Telling how to cook steamed rice.
To parboiled rice has become crumbly, as well as other types of rice, it should be washed and soaked for half an hour. Next, you need to drain the liquid, take a container with a thick layer, put the cereal there and pour it. The proportions are approximately 1 cup of cereal to 1.25 cups of water. Put the container on the stove, and as the water begins to boil, reduce the power to the smallest. Then salt and toss in a piece of butter to your taste. Now the rice should be cooked for half an hour until fully cooked.
If you cook steamed rice without soaking, then you need to boil water and only then add rice cereal there. The ratio of rice to water is 1.5 cups of cereal to 1 liter of water. You need to cook cereals for half an hour, while covering with a lid. And then remove from heat and wait 10 minutes for the rice to be completely cooked.

Round rice has its own characteristics. It contains more starch than other types of rice. Therefore, it is actively used in the preparation of rolls, cereals, casseroles and other dishes.

If you want to prepare it so that it becomes crumbly, then you need to carefully remove excess starch under water and dry it before cooking. For drying, you can take a sieve, spread the cereal on it and dry it for an hour.

Now it will be possible to send the cereal to a pan or other container for cooking and pour water on top in a ratio of 1 to 1.5. For example, if you take 200 grams of rice, then you will need 300 ml of water. The fire during cooking should be made medium, and after boiling, reduce to a minimum. From now on, it usually takes about 15 minutes to cook the rice. Note that the pan must be covered with a lid. And you can’t stir the cereal, because this will provoke the production of excess starch, which will prevent you from achieving friability. When the rice has absorbed all the liquid, you can remove it from the stove, salt, put oil in it and leave to infuse until tender.

Can also be used for garnish round grain rice. To prepare it, pour water into a container and put it on the fire to warm up. Please note that for 100 grams of rice, 300 ml of water should be taken. While the water is heating, rinse it well. And then, when it comes to a boil, salt it and put the rice grits in a container. Then you can add a tablespoon to the rice sunflower oil. Rice is usually fully cooked within 25 minutes.

Rice garnish can also be prepare in the oven. But with this method, the proportions of rice and water are already different. For 200 grams of rice, you need to take 100 grams of water. Put rice with water in a pot, season with spices and put in the oven. Cooking at a power of 180 degrees. In 20 minutes your side dish will be ready!

When cooking long grain rice in a saucepan it is required to prepare 200 grams of rice, 300 ml of water, a pinch of salt and butter or vegetable oil. Of the dishes, a saucepan with dense walls and a tightly covering lid is most suitable.

We begin to cook rice: you need to put it in a saucepan and rinse until the water stops becoming cloudy. After that, fill it with cold water so that the water level is 2 cm higher than the rice. If you are in doubt whether there is enough water, you can check its level with your thumb. Dip your finger into the water on the rice and see if it covers the phalanx halfway, then you did everything right.

Then lightly salt the rice. But if you're making it for a salad or as a side dish, don't forget the sauce, which also contains salt. The main thing is not to overdo it with salt. Now you need to cover the pan with a lid. This is very important, because a tightly closed lid helps to make the rice grains fragrant, and not to stick together.

Turn on the stove, set the fire to the highest possible and put the pan on it for 5 minutes. Now reduce the heat and simmer for about 15 more minutes. Then remove the pan from the stove, let the rice stay in it for another 5 minutes and then remove the lid. Add oil and cover again for 2-3 minutes. That's all!

If you have electric stove, then it is better to make rice on two burners. Set one to the highest power and the other to the lowest power. On the first cook for 5 minutes, and then rearrange the pan on a burner with low heat and cook for 15 minutes.

Long grain rice is different color: brown and white. The first contains more beneficial vitamins and minerals, but spoils quickly. Prepare it the same way regular rice, but after boiling it is cooked not for 15, but for 20 minutes. This type of rice does not require oil, because it is contained in the rice itself.

Rice white color There are two varieties: Jasmine and Basmati. The first is very often used in the preparation of casseroles and puddings. The second is a very self-sufficient variety with a refined aroma, so it can be consumed as a separate dish.

Do you now understand how to cook rice for a side dish? Did step by step photo help? What kind of rice do you use ruby ​​or jasmine, what proportions do you follow? Leave your opinion or feedback for everyone on the forum.

Recently, I tried a recipe for making crumbly rice for a side dish. I admit, before that I cooked the old fashioned way, measured out one part of rice and 2.5 parts of water. The rice turned out the way we all used to see it, ordinary, slightly sticky. And, in principle, I am satisfied with such a slightly sticky rice, but curiosity took its toll and I ventured to cook friable rice according to a completely new recipe for me.

And, I can tell you that the friable rice really turned out to be “friable”, it could not be put on a plate, but poured. At the same time, the rice was completely cooked, not raw. I used an absolutely ordinary, budget, long-grain rice variety. The thing is that in this recipe for making friable rice, it is cooked in much more water than we used to add. In addition, rice is washed several times before cooking. clear water, and rice should be laid in boiling water, and not in cold. All these manipulations together give such a result, in which the rice for the side dish turns out to be spectacular, tasty and crumbly.

And so that the recipe for making friable rice on the stove is understandable, I will describe it in detail for you a little lower, at the same time and show how I cooked my friable rice for a side dish.

Cooking time: 30 minutes

Servings - 4

Ingredients:

• 1 cup rice (250 ml cup)
• 1.5 liters of water
• 1 tsp salt (no slide)

Loose rice for a side dish, a step by step recipe with a photo

So, we take one glass of rice (I have the usual long-grain, not steamed) and wash it in several waters. That is, we fill the bowl with water, put rice in the water and “mix” it in the water with our hands. This makes the water cloudy. We drain the water and instead we collect new water, we continue to wash the rice. And so on until the water remains clear. On average, 3-4 repetitions of this manipulation are required.

We fill the pan with 1.5 liters of water, add a teaspoon of salt without a slide to the water and put the pan on the fire. We wait for the water to boil and only then add the rice to the water.

This is how the rice looked at the very beginning of cooking. We are waiting re-boiling water and count from this moment 15 minutes. During this time, the rice will be fully cooked.

15 minutes passed and here is my rice. He is ready, but not stuck together. And there is still a lot of water in the pot. Now we need to get rid of this water. To do this, put the rice on a fine sieve and let the rice get rid of the water for a minute.

We transfer our rice back to the pan. Loose rice for a side dish is ready. He's still hot. And he didn't slip.

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 it takes twice as long to cook rice. more water. 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 measuring cup- so much more convenient. Standard portion for one - 65 ml of dry rice.

Dishes

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 in cooked rice there is water left, drain it or cover the pan with a dry towel: it will 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 to a ready-made dish.

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 into a separate pan 2 tablespoons of rice vinegar, 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.

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