How to cook rice crumbly and tasty. How to cook rice in a pot on water so that it is crumbly

If you want to cook fluffy rice, rinse it under cold water before cooking. So you get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

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Some dishes, such as , require glutinous rice. In this case, it is not worth rinsing. In extreme cases, you can limit yourself to one rinse to wash off all the excess.

To make rice cook faster, you can soak it for 30-60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that rice needs twice as much water to cook. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone, and suggests the optimal amount of water for it.

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

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 there is water left in the cooked rice, drain it or cover the pan with a dry towel to absorb excess moisture.

If you are cooking rice in a pan, use a pot with a diameter of 24 cm or more, high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then it must be poured with boiling water and cooked as described above.

condiments

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

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

Spices are added to the water during cooking or to a ready-made dish.

Also, rice can be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.

Bonus: how to make rice for sushi

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

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

Since ancient times, rice has rightfully been one of the most delicious and healthy side dishes. It goes well with fish and meat dishes, is one of the main ingredients in many oriental dishes.

Almost every housewife knows how to cook delicious rice, but it is not always possible to achieve the desired result when cooking it. There are many factors that affect how delicious a dish will turn out. This is the right choice of variety, and the preliminary preparation of cereals, and even when to salt the rice during cooking.

Beneficial features

Rice, when properly boiled, retains almost all the beneficial properties, and there are many of them. The complex carbohydrates included in the composition are able to provide the body with the necessary energy for a long time. There is practically no fat in the boiled product and very little protein, which makes it an ideal component of numerous diets.

Rice also contains B vitamins, as well as calcium and phosphorus. All this, as well as the fact that eating rice helps to remove toxins and cleanse the body, has made rice dishes very popular.

Varieties and their application

Depending on which dish will be prepared from rice, you need to choose the right variety.

For a crumbly side dish, it is better to choose varieties of long-grain rice. Moreover, culinary experts believe that the longer the grain, the more crumbly the dish will turn out.

Round grain is not suitable for making a side dish at all, it has too much starch content and is very sticky. But such varieties are optimal when creating sushi, pie filling or rice casserole with raisins.

Medium-grain varieties contain some starch, so they almost do not stick together. They are recommended for making paella or cabbage rolls.

When to salt rice? Very often the answer to the question depends on the variety and how it will be prepared.

Crumbly garnish

In order to prepare a delicious crumbly side dish of rice, you need to follow simple rules.

Before cooking, the cereal should be thoroughly washed several times. You need to do this until the water becomes clear. With the help of such a simple procedure, the starch coating is washed off the grains, and the rice will not stick together during cooking.

If time permits, the washed product should be soaked in cool water for several hours. Groats saturated with water will boil more evenly, and its taste will become more saturated.

Water for cooking long-grain rice is used in a ratio of 1: 2, that is, two glasses of cool water are needed for a glass of cereal.

With this method of preparing a crumbly side dish, you do not need to salt the rice during cooking. Many professional chefs firmly believe that salt is very harmful in this method of cooking, it destroys the structure of rice grains, making them more brittle and sticky. You can add salt to taste already in the finished dish.

Even if during cooking it seems that there is not enough water, in no case should cold water be added.

Medium grain rice porridge

If you cook not a side dish, but the basis for cabbage rolls, meatballs or porridge with vegetables, you need to cook rice in a completely different way. With proper preparation, the cereal is very tender and slightly sticky.

In this case, the cereal should also be washed to remove impurities and impurities, but it does not need to be soaked at all.

There are different opinions about when to salt rice when cooking in a saucepan. Usually, each hostess determines this for herself empirically.

When preparing rice for cabbage rolls or porridge, it is better to salt the water in which the product will be cooked.

You need to add cereals to boiling water, then cook over low heat until tender. To prepare medium-grain rice, the amount of water is calculated in a ratio of 1: 2.5 (two and a half glasses of water per glass of cereal).

Rice porridge will turn out even tastier if you add butter or vegetable oil to an already cooked dish and leave it under the lid for ten minutes.

You can cook medium-grain rice not only in water, but also in vegetable broth. If desired, spices are added to the broth for taste (pepper, bay leaf, rosemary). To give the finished dish a golden hue, you can add a pinch of turmeric to the water. It is recommended to add spices and spices at the same time as salting the rice.

Delicious rice in a frying pan

A very rich, interesting taste is obtained from rice cooked according to oriental tradition in a cauldron. If there is none, do not be upset, it may well be replaced by a frying pan. The main thing is that the pan had a wide, even bottom, along which the rice was distributed in a thin layer.

If the boiled product will be used as an independent dish, you can improve its taste by first frying it a little in melted butter. You can also add spices, a few cloves of garlic, chopped onions and carrots to the frying oil.

At the end of the process, rice is leveled in a pan, water or broth is poured in a thin stream.

When cooking in this way, there are two options for when to salt the rice. You can salt the oil in which the rice grains will be fried, or you can add salt to the broth. You need to add it at the rate of: a teaspoon per 200 ml of water or broth. If desired, the amount of salt can be reduced.

After adding water, close the pan tightly with a lid, bring to a boil, then reduce the heat and cook over low heat until the water evaporates. When the rice is cooked, let it brew for another ten minutes without lifting the lid. Fantastic taste guaranteed!

There is no consensus on whether to salt the rice when cooking in this way. Many fans of this product believe that the addition of salt deprives the cereal of its unique taste.

How to cook rice for sushi

Sushi is made from round-grain rice. It has a high starch content, when cooked it turns sticky, and then sushi retains its shape well.

Before cooking, rice should be washed well with cool water, rubbing the grains with your hands. Rinse the rice until the water runs completely clear.

Put the rice in a saucepan for cooking and pour water, approximately in a ratio of 1:3. The water does not need to be salted or seasoned, with the exception of a piece of combo seaweed (optional). The main thing is not to forget to get this piece before the liquid boils.

Rice for sushi should be cooked over low heat for about 15 minutes. It is not recommended to open the lid or stir the grains.

Is it necessary to salt rice for sushi? The unequivocal answer is no. Boiled and slightly cooled, it is seasoned with a special mixture of rice vinegar, sugar and a small amount of salt. It is this dressing that gives sushi rice an indescribable piquant taste.

What to serve with boiled rice

Rice is a fairly versatile side dish that goes well with almost all products. It is good to serve the boiled product with stewed or fried meat dishes. No less tasty rice with fish.

Boiled rice is good with almost all kinds of vegetables (green peas, carrots, tomatoes, mushrooms), which is enough for imagination.

For children, and for adults with a sweet tooth, it is very tasty to combine rice with dried apricots, raisins or your favorite jam.

Cooking delicious rice for different dishes is absolutely easy, the main thing is to choose the right type of grain, know whether and when to salt the rice, and not overexpose it on fire for longer than it should be.

It is known that rice is very tasty, but at the same time a very capricious product. For many years, it has not been possible to ensure that in cooked dishes it is both well-cooked and not sticky, crumbly. For those who do not know how to cook rice properly, it would be useful to get acquainted with some of the subtleties that exist in this simple matter.

Choice of cereals

Different varieties of rice differ both in taste and in the ability of the grains to stick together or, conversely, not to stick together for a long time during cooking. So, someone especially likes the delicate taste of round rice. However, cereals of this particular variety are the most difficult to cook crumbly, as you want.

It is a little easier to cope with the task using long-grain rice, however, it is a bit dry when cooked. Least of all, specially processed, steamed rice tends to turn into a messy porridge. Having bought it and cooked it, you can get a delicious dish in which rice will be presented, as they say, grain to grain.

In addition, among the variety of rice varieties, basmati can be distinguished. It is ideal for crumbly cooking, and, no less important, it turns out soft, airy. The taste of this rice is special, spicy milk, and no less amazing aroma.

Rice preparation

It is important to remember that you should not cook too much cereal at a time, because in this case the risk of spoiling the dish increases. It is better to cook rice for one meal than in reserve, especially since, after standing, it becomes not so tasty. It is advisable to choose dishes for cooking so that the layer of rice in it is wider, but thinner. An excellent result will be obtained using a frying pan, spacious and with a thick bottom.

The next rule concerns the processing of cereals before cooking. Here, for different types of dishes, a different approach is applied. But if it is required that the grains are separated from each other, the rice must be thoroughly washed. This is done to remove plaque from the grains, which contains starch that can stick the grains together.

In addition, many recipes recommend pre-soaked rice. The fact is that the croup that has lain in the water is boiled faster and more evenly. And also, using this technique, you can achieve the optimal consistency of the finished rice. If there is no desire to soak the cereal, you can rinse it not right before cooking, but 10 minutes before that.

The ratio of ingredients

In such a question, they usually rely on the fact that water should rise above rice by a finger thickness (one and a half centimeters) or you need to take liquids twice as much as cereals. Most likely, with such proportions, the culinary product will turn out to be successful. But if you delve into the theory, then the ratio of the components also depends on the type of rice.

No less important is the cooking technology itself, which, in turn, affects how much and how quickly water evaporates during the cooking process. But what experienced chefs have agreed on is that it is sometimes possible to create your own formula for making excellent rice only through numerous experiments.

rice cooking

So, proceeding directly to the cooking process, you must observe the following:

Boiled rice can be used in many different ways. If it is a separate dish, then it will become even more fragrant and tastier with butter, and more attractive in appearance - with added canned foods (peas, corn). And, of course, rice is considered an excellent side dish for meat products, fish, various salads and snacks.

Video on how you can easily cook delicious rice:

Rice is one of the most widespread cereal crops on the planet. The product appeared about 9000 years ago. Thailand and Vietnam are considered to be the birthplace of rice. In the East, cereal remains the main food item to this day. Unfortunately, for some housewives, cooking any cereal is overwork. Indeed, in order for the rice to turn out to be crumbly, tasty, some factors must be taken into account. So how to cook friable rice? And how long will it take?

How to choose the right kind of rice?

Different dishes require different types of rice. To avoid mistakes, it is enough to remember the simple rules for preparing side dishes and other dishes:

• For the preparation of pilaf, only long cereal is used. Today in supermarkets there is a large amount of long parboiled rice. Such a product does not stick together during the cooking process, retains its friability. Plov will be the most delicious.
• For porridge, stuffed cabbage, pie, it is customary to use round rice. It will give a sticky texture. In general, such a cereal is used for all dishes where glutinous rice is required, to bind several ingredients together.
• For the preparation of side dishes, only steamed rice is used. After steam treatment, the grains will retain their integrity and shape. So, the side dish will be crumbly.

These are the most common, commonly used varieties of cereal. There are other, less popular types of rice. They belong to exotic varieties: red, brown, wild, jasmine. Nutritionists say that the most useful is wild. It is cleaned only from the husk, and useful bran remains on its surface. But, it is also the most expensive product.

How to cook rice so that it turns out rich and tasty? It is very important to pay due attention to the dishes in which the product will be cooked. It is strictly forbidden to cook cereals in an aluminum pan. In such a dish, it will burn. In addition, when stored in such dishes, oxidation processes occur, which leads to rapid deterioration of the dish. The best option is to use a cauldron. But, today it is difficult to find this device in a modern kitchen. Therefore, a saucepan with a double bottom or enamelware is no worse.

Preparing rice for cooking

To get a tasty, crumbly side dish, it must be washed under cold, running water before cooking. This is done in order to remove excess starch. It is due to the large amount of starch that the stickiness of the cereal is achieved. Also, when washing, the product is cleaned of dust, debris, harmful impurities.

For washing it is better to use a sieve. This will speed up the washing process, make it better. But, if you need to get a sticky cereal (for example, for risotto), you should not wash it. A simple rinse is enough to remove dirt and dust. Rice will cook faster if it is pre-soaked in cold water for 40-50 minutes. At the same time, it will be necessary to reduce the amount of liquid used for direct cooking.

To achieve maximum friability, some cooks add a small amount of vegetable oil to the water. An excellent option would be to use olive oil. Just 1 tablespoon is enough. Rice may lose its flavor if more of this product is used. The taste characteristics of the dish itself will also change.

Proportions of rice and water

It is generally accepted that rice requires twice as much liquid to cook. So, the standard proportion is 1 to 2. But, this standard is approximate. Following the proportions, you need to take into account the variety and type of grains. So, the water level may vary:

• Long rice - 1 to 1.5;
• Medium-grained - 1 to 2;
• Round - 1 to 2.5;
• Steamed - 1 to 2;
• Brown - 1 to 2.5;
• Wild (brown) - 1 to 3.5.

Always read the instructions on the product packaging. The manufacturer indicates the exact proportions, taking into account the type of individual processing of their products. Most often, rice is poured with cold water. It is also worth remembering that during the cooking process, the grains almost double in size. Therefore, dishes of the appropriate size are selected.

How to cook friable rice in a pan?

The simplest and most common option for cooking cereals is cooking in a simple saucepan. But, even here, some features must be taken into account. So, to achieve friability, rice must be thoroughly washed. The required number of grains is poured into the already boiled, salted liquid. It is necessary to stir the rice once after falling asleep so that the grains do not stick to the bottom of the pan. It is no longer necessary to stir the product (during cooking).

As soon as the dishes boil, the fire is reduced to a minimum, and the dishes are covered with a lid. Thus, the rice is simply languishing on the fire. It is important not to lift the lid. Otherwise, it will take longer to boil the rice. To prevent the product from sticking together, do not mix it. Indeed, with such an intervention, the grains lose their integrity, and the active release of starch begins.

How long does it take to cook rice in a pot? Cooking time also depends on the type of grain:

• White round, long rice - 20-25 minutes;
• Steamed long grain - 30 minutes;
• Brown, red - 45 minutes;
• Wild unpolished - 50-60 minutes.

After the dish is cooked, it should still stand for 10 minutes under a closed lid. If it so happened that excess liquid remained, it must be drained. In case of difficulty, the rice pot can be covered with a waffle towel. It absorbs excess moisture very quickly.

Cooking crumbly grains in a double boiler

What could be healthier than rice? Cooked rice in a steamer. This cooking option allows you to save almost all the useful substances of the product. But, it is not so easy to cook crumbly cereals in such a device. To make it work, you need to follow the instructions:

• Sort, wash rice grains;
• Let them stand so that the liquid is glass;
• Pour the product with boiling water;
• Soaking lasts half an hour, after which the liquid is drained;
• Put the rice on the grid of the double boiler;
• Spread rice evenly with a spoon, pour in water;
• Boil the product for half an hour, selecting the "Grup" mode;
• After cooking, add a little vegetable oil, cover with a lid and let stand for a while.

To give the rice a pleasant taste, you can add any spices and seasonings.

Other Ways to Cook Rice

To prepare cereals, you can use not only the usual pan. Few people know, but rice can turn out very tasty and crumbly when using a microwave. So, as always, the grains are washed, poured into a microwave dish. The groats are poured with already boiled, salty water. The proportion is 1 to 2.

Set the microwave to maximum power (800-1000 W), and cook for 5 minutes. After that, the dish is mixed, and in the microwave, the power is reduced to 500 watts. Now the product is cooked for 15 minutes. The garnish is taken out of the microwave, covered with a lid and infused for another 15-20 minutes.

How to cook a side dish in a pan?

There is an option to cook cereal in a pan. The recipe is the following:

• Pour the required amount of water into the pan;
• Add salt, rice and olive oil;
• Wait for the moment of boiling, and reduce the heat until bubbles form;
• Cover and cook for 15-17 minutes.

A couple of minutes before cooking, you can add a little soy sauce to the dish. And in order for the grains to turn golden, they should first be fried, before the cooking process. Thus, the rice will not boil, and will not turn into porridge.

Cooking rice in a slow cooker

To prepare a dish in a slow cooker, the cereal should be washed in cold water, put into a bowl and add water (boiling water). The proportions are 3 to 5. Then, vegetable oil and salt are added to taste. The multicooker is set to the “Group”, “Cooking” mode. The time that is set automatically is enough. Other spices are added after cooking.

How and how much to cook rice in bags?

Today, cereals in bags are very popular. They cook quickly and don't stick to the bottom of the pot. Such grains do not need to be monitored and mixed. Rice in bags is always steamed, so it is almost impossible to boil it. A bag of cereal is simply immersed in boiling water, and the indicated period of time on the package is cooked. On average, the product is prepared in 20-30 minutes.

How to cook rice porridge with milk?

Rice porridge cooked with milk is very tasty and healthy. Pediatricians recommend introducing this dish into complementary foods for babies. To prepare it, you will need the following ingredients:

• Round rice - 1 cup;
• Milk - 2 cups;
• Salt - 1/4 teaspoon;
• Sugar - 1/2 teaspoon;
• Butter - 30 grams.

In this case, it is not necessary to wash the grains. The entire amount of rice is poured into a glass of water and put on fire. The cereal must be constantly stirred so that it does not stick to the bottom of the dish. As soon as the water evaporates, the product is removed from the fire.

Next, 150 grams of milk is added to the porridge, brought to a boil. At this time, the rice is also constantly stirred. As it boils, the rest of the milk is added in small portions. At this stage sugar and salt are added. For a pleasant aroma, you can add a little vanilla. Porridge is boiled until the grains are completely boiled.

Butter is poured in after the dish is ready. It turns out very tasty milk porridge in combination with raisins, candied fruits, nuts, fruits. If you cook about the benefits, then it is customary to add boiled pumpkin.

Cooking rice for sushi

Today, sushi rolls are very popular. Rice is one of the main ingredients of this dish. The ability to make a roll in principle depends on the quality of its preparation. Therefore, cereal is given special attention. The Japanese use special varieties of rice for this:

• Japanese;
• Mistral;
• Sen Soi.

A classic small, round cereal is also suitable. Before cooking, the grains must be soaked for 15-20 minutes. You need to cook them in a ratio of 1 to 1.5 for 15 minutes. After cooking, the rice is dried for the same quarter of an hour. The groats will turn out sticky, viscous. This will allow you to blind the desired roll without difficulty and much effort. Even more stickiness is given by special vinegar for sushi, which is sprinkled over porridge.