How to cook fluffy soft rice. How to cook fluffy rice for a side dish

How to cook rice correctly?

Rice is considered an excellent side dish, a great addition to almost any product. But how to cook rice correctly so that instead of crumbly beautiful side dish didn't the mess come out? Not only young housewives are tormented by this issue. Many people who cook amazingly complex dishes at home, afraid to take rice as a side dish.

How to cook fluffy rice

The first method will not surprise anyone. Everyone can buy rice in bags and cook it in portions perfectly crumbly. But is it worth spending that kind of money to cook so little rice when there is regular rice in a pack?

To weld crumbly rice, you need to correctly determine its variety. Do not buy round grain rice, it absorbs moisture well and sticks together, so it is more often used for sushi, desserts and casseroles. Medium-grain rice will also be viscous, as it also has a lot of starch and absorbs water well. For a crumbly side dish, get long-grain rice, it does not stick together when cooked properly.

Cook friable rice strictly according to the instructions:

1. Proportions of rice and water: water should be twice as much as rice. For example, take 1 cup of dry cereal and 2 cups of water.
2. While the water is boiling in the pot, rinse the rice plain water 3-5 times. Salt the water.
3. Pour washed rice into boiling water. No seasonings can be added now!
4. Cover the pot with a lid and make the fire low. It is better to take a transparent lid so that the entire cooking process can be seen. The lid must not be opened during the entire process.
5. Now is the time important rule: how long to cook rice ? Remember! Cook rice for exactly 12 minutes! Correct Proportions and a small fire ensure that the rice does not burn.
6. Remove the pot of rice from the stove and let the rice stand and roil for another 12 minutes without opening the lid or stirring it.
7. Only after that you can open the lid of the pan and, if desired, add seasonings, oils.

How to cook steamed rice

Parboiled rice retains its yellowish color because it is steamed rather than polished. Due to this, rice retains more minerals and vitamins. When cooked, the color of the rice becomes white. When parboiled rice is cooked, its grains never stick together, so it turns out crumbly even after reheating the dish. You need to cook steamed rice longer than usual, because without polishing, the rice grains become harder and less boiled. Cooking time is 20-25 minutes.

How to cook brown rice

The brown color of rice is due to the fact that the shell of the grain is preserved. This variety of rice is very useful, since it is in the shell of rice that the most useful substances are contained. Brown rice takes even longer to cook because its grains are even firmer than parboiled rice. Cook it up to 40 minutes. It perfectly cleanses the human body of toxins and promotes weight loss. Rinse before cooking brown rice fill it up cold salty water for 15 minutes. Then drain this water and rinse the rice again. Throw it in boiling water and cook for 40 minutes.

How to cook wild rice

Wild rice is black. In our stores you can often find it mixed with long grain. It contains a lot of fiber and other useful substances. This garnish is perfect for fish dishes. For 1 cup of wild rice, you need to take 5 cups of water. After the rice has been washed, dip it into boiling salted water and cook over medium heat for 10 minutes. Then cover the rice pot with a lid and reduce the heat to low. So brew wild rice 40 minutes, stirring it.

How to cook round rice

As already mentioned, round grain rice is best for sushi, casseroles and puddings, as it tends to stick together. brewed round rice With big amount water, as it absorbs it very quickly. That is, for 1 glass of rice we will take not 2, but 3 glasses of water. Cook the rice until it absorbs all the water.

Rice is a very popular cereal. Despite the fact that it is cultivated in Southeast Asia, it is popular and known throughout the world. Many housewives are wondering how to properly cook rice for a side dish? The correct answer is that the method of preparation depends on its variety. Consider this in more detail and offer some simple recipes.

common varieties of rice

There are more than a thousand types of this cereal. Each of them is designed to prepare certain dishes. In addition to this, different varieties rice, there are their own technologies on how to properly cook rice for a side dish.

The brown variety is very fragrant and takes longer to cook than the polished varieties. You have to deal with him. But the dishes from it are very tasty.

The most popular and traditional is long grain rice. There are several varieties familiar to us.

One of the most common is fragrant jasmine. It is used in oriental dishes.

Second grade long grain rice- Basmati. Due to its nutty flavor and crispness, it is the best option when preparing pilaf. The secret of its success is that after processing it is aged for a year.

Mistresses actively use round-grain rice.

One of the common varieties is Camolino. This is Egyptian cereal. In the cooking process, you must first fry it. Thanks to this, the rice will not stick together, it will acquire unique aroma and delicate taste.

The Italian arborio variety is used in soups and risotto. This cereal is able to perfectly absorb the tastes and aromas of all the components of the dish. Takes on a creamy texture. Dishes are very tender and creamy.

The most starchy rice is glutinous (sweet). In the process of cooking, the cereal is completely dissolved and becomes in consistency, like dough. Such a semi-finished product rolls out excellently. It is usually used to make crackers or mochi patties.

Unusual varieties of rice

One of the species - It comes in two varieties - Thai and Nanjing. The first of them is used in the preparation of second courses and salads, and the second - for desserts.

It has a pronounced nutty aroma. It is used as a garnish.

It is a real find. It goes well with meat and fish. But the end result will depend on how to properly cook rice for a side dish. According to the hostesses, it takes a long time to cook it. Only in this case will it reveal its unique taste qualities.

How to cook fluffy rice for a side dish

There are several cooking rules. Let's dwell on them in more detail.

First rule. It is necessary to take long-grain varieties.

Third rule. Rice is poured only with boiling water.

Fourth rule. Pour boiling water for half an hour, then rinse. This procedure is recommended to be done several times.

Fifth rule. Fry the rice before cooking.

Reviews recommend pouring enough water so that its level is 1 cm above the rice, do not open the lid while the product is cooking, and leave the finished dish to brew after cooking. Don't forget to salt. Also, reviews advise steaming rice.

We offer great recipe. Pour some oil into the saucepan. Add chopped onion, carrot and green bean pieces (200 g). Roast the vegetables for a few minutes. Rinse a glass of long grain rice, drain completely. Fry the cereal with the rest of the vegetables for a few minutes. Next, pour one and a half to two glasses of boiling water. Cook under a tightly closed lid.

Pilaf with pumpkin

To begin with, let's dwell on how to properly weld long rice for garnish:

1. Rinse the cereal cold water five to seven times. The liquid should become clear.

2. Pour the cereal so that the water is 2 centimeters higher. Season with salt and close the lid tightly.

3. Turn on the burner to maximum and cook the rice for five minutes. Then reduce the heat and leave for a quarter of an hour.

4. Turn off the burner and leave the rice for five minutes. Add oil, stir and close the lid again. Leave the rice on the stove.

5. Two hundred grams of pumpkin cut into medium cubes. Grind carrots and onions, fry for five to seven minutes. Now you can add pumpkin. Cook it for fifteen minutes big fire. Add rice. Pilaf with pumpkin is ready.

How to cook round-grain rice with green onions

1. Scald grits (200 g) with boiling water and rinse with cold water. It is recommended to repeat this procedure several times.

2. Pour rice with 300 grams of water, bring to a boil and leave for twelve minutes. Be sure to close the lid very tightly. The fire needs medium. After twelve minutes, look into the pan. If there is no liquid left, then the rice is completely ready. Salt it a little and add butter.

3. Fry the chopped onion and carrot for a few minutes. grind green onion, put in a frying pan and add rice. Mix thoroughly and serve immediately. Garnish is ready.

Pilaf with steamed rice, bell pepper, beans and green peas

1. In a saucepan with a thick bottom, pour the cereal and pour water. Suggested Ratio: One part rice to 1.25 parts water.

2. The pan is put on a strong fire, but the lid is not closed. After the water boils, reduce the heat.

3. Cover the pan with a lid and cook the cereal over low heat for twenty to twenty-five minutes. Next, add salt and butter.

4. While the cereal is cooking, fry the cubes in a pan bell pepper, green pea, chopped onion, green beans and corn. Add rice and mix thoroughly. fragrant and crumbly garnish ready.

Pilaf "Exotica"

This dish is recommended to be prepared with black rice, as such a side dish always turns out crumbly. Groats will be able to give pilaf unusual taste and original appearance. So how to cook rice for a side dish? Easier than it looks, but longer in time.

1. Soak a glass of black rice in cold water and leave overnight. This will keep everything beneficial features grains.

2. In the morning, pour three glasses of water into enamel pan, bring to a boil, salt and pour in the cereal. Cover with a lid and leave to cook small fire for forty minutes. It's not worth mixing.

3. Black rice should quadruple in size after cooking.

4. In a saucepan, fry the chopped bacon, onion and garlic over low heat. Ten minutes later, add the corn. Fry a little, add boiled rice and butter. Serve with avocado slices, sprinkled with herbs.

Pilaf "Colorful"

This dish is recommended to be made from white and black cereals. on a side dish in this case? You must first cook black rice, and half an hour before the end of cooking, put white long-grain rice on the stove. Then mix everything with salt and butter. In such a pilaf, you can not add seasonings, vegetables and roots. Thanks to the combination of rice varieties, it turns out to be original in taste and very beautiful.

Rice is an extremely versatile cereal: you can serve it as sweet as Japanese desserts, mix with spicy sauces, or almost without spices. It can be both a main course and a side dish for meat. It often happens that the hostess's rice comes out too viscous, boiled and soft, no matter how hard she tries. In this article, you will learn several methods on how to avoid such cooking of rice, as well as secrets proper cooking this cereal.

How to cook fluffy rice

If you want to get a grain-to-grain side dish, then long-grain and round varieties of rice should be chosen. Such rice absorbs too much water, gradually becoming soft. None special ingredients You don't need it, it's very simple:

• Take a glass of rice.
• Two glasses of clean water.
• The pan should be with thick walls, like a cauldron.
• Salt and spices to taste.

Put the water to boil, only then start rinsing the rice. Such an algorithm is due to the fact that the contact of cereals with water should occur almost before cooking itself, otherwise the rice will have time to absorb excess water, which will lead to boiling.

It is necessary to rinse the cereal at least 8-10 times until the water becomes completely transparent. You can use a colander for this if its holes do not let grains through.

As soon as the water boils, salt it. Add other loose spices if desired. You need to send rice to the pan strictly in hot boiling water so that the cooking process starts immediately. The cooking temperature must be changed, namely:

• As soon as you put the rice in the pot, the fire should be high so that the water boils again as soon as possible.
• Turn the heat down to low when the water is bubbling.

Cover the pot and let it sit for 15-20 minutes. Just forget about her. When you open the lid. you will see crumbly cooked rice. Leave it for another 15 minutes to stand under a closed lid with the fire turned off so that the remaining moisture is absorbed into the cereal.

How to cook rice in a slow cooker

Usually for cooking good rice in a slow cooker, a slightly smaller amount of water is taken. Take one and a half glasses of water for a glass of cereal. Be sure to rinse the rice well.

• Pour water into the multicooker bowl.
• Pour in the washed and squeezed rice.
• Add spices.

Please note that the cereal must be evenly distributed along the bottom of the bowl, otherwise some grains will not boil well.

Now close the lid and set the program to “Rice” or “Pilaf”. Some multicookers differ in a set of options. The cooking time will be 15 minutes.

If you have the “Keep warm” function, then put the rice for another 20 minutes to bask with open lid multicookers. So all the moisture will go into the grains, leaving them crumbly.

Do not forget about the thoroughness of washing the cereals, as there are rice flour formed during the friction of grains in a bag. If this dust is not properly removed, the rice will begin to stick together in the early stages of cooking.

If you are cooking rice for dishes such as sushi, mochi or onigiri, then the very concept right rice stands upside down. For Japanese cuisine The rice should be sticky but not overcooked. This is difficult to achieve, so ideally, a special Asian vinegar is used, which can be found on store shelves in the sushi section. Add a few tablespoons of this vinegar when cooking rice and you get a sticky side dish. From it you can sculpt onigiri and twist rolls.

When rice is cooked for desserts, vanilla extract and other flavorings should be added directly to the water during the cooking process. Do not forget that such cereals in desserts should have only a light aroma.

Do not add to rice:

• Lemon.
• Oil.
• Ordinary table vinegar.

These are all culinary myths that will only ruin your side dish. Loose grains begin to turn out with experience, when you accept for yourself perfect time preparation and the exact amount of water.

To enjoy the cereal for a long time, transfer it from the pan to wooden container or plastic container. This will keep it crispy for longer, even when refrigerated.

Rice is usually served with various side dishes, meat and fish. It has many useful substances. But, not every housewife manages to cook delicious porridge.

How long does it take to cook rice so that it is crumbly? This is the most important factor that you should know and consider when cooking crumbly porridge.

Required components:

1. Rice - 1 cup;
2. Water - 2 glasses;
3. Butter - 3 tbsp. l.;
4. Salt - to taste.

Cooking time: 60 minutes.

Calories: 140 kcal.

Cooking steps:

How to get fluffy rice

There are several ways. So, here's how to cook rice so that it's fluffy:

These methods describe general principles. Below is a recipe for a complete side dish.

Required components:

1. Rice - 2.5 cups;
2. Nutmeg - a pinch;
3. Turmeric - 5 g;
4. Salt - 20 g;
5. Ground paprika - 5 g;
6. Vegetable oil - 50 ml.

Cooking time: 45 minutes.

Calories: 140 kcal.

Cooking steps:

1. Place the cereal in a container and pour boiling water;
2. Leave for 10 minutes, during which time the water will turn white;
3. Drain the water and rinse the cereal under running water;
4. At the same time, the grains must be rubbed with your hands, continue until the water becomes clear;
5. Place the cereal in a cauldron and pour water so that the water covers the rice and its level is 2 centimeters more;
6. Add spices, oil and salt. Mix;
7. Cook in a cauldron over low heat, covered, for 20 minutes.

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

Before cooking rice, you need to think about what result you want to achieve. The result depends not only on the method, but also on the type of cereal.

Round grain/round rice has a lot of gluten. This promotes moisture absorption. As a result, it sticks together and boils soft. Rinse it only under running water. It even absorbs water very well.

Most suitable long-grain polished. It does not stick together into lumps and has a very delicate taste.

Brown/brown rice should be soaked before cooking. The cooking time is also different, it is much longer. This variety is preferred by people who pay a lot of attention to their health.

Parboiled beans cook faster and are almost universal. From this type of cereal, you can cook any dish.

How to cook a truly tasty and crumbly dish?

Required components:

1. Rice - 1 cup;
2. Water - 1 glass;
3. Salt - to taste.

Cooking time: 40 minutes.

Calories: 130 kcal.

Cooking steps:

The most common mistakes that cause rice to stick together

1. Rice can be easily spoiled if it burns. There are several explanations for this. The most common - porridge will burn if the ratio of liquid and porridge is not observed. Thus, the bottom will burn, and the top will stick together;
2. You can also undercook the rice. This can happen if cooked over very high heat. Thus, all the moisture will evaporate before the porridge is cooked. This can be corrected by adding a little hot water. But be aware, due to excess water rice may stick together;
3. If the porridge is ready, but the water remains, then there are several ways out. You can evaporate the rest of the moisture on the burner or strain through a sieve;
4. If you stir the porridge, lumps will form. Porridge from this does not become less tasty, but the appearance does not cause appetite. In extreme cases, porridge can be stirred only 1 time, when boiling;
5. Do not rinse rice after cooking. Porridge is washed just before cooking. In this case, it is necessary to remove all debris and all grains on the surface;
6. Rice can be fried for side dishes. It is washed, placed in a container with hot oil and all the liquid is evaporated. After a little fry and add required amount cooking liquids;
7. Choose the right kind of rice. Round-grained is the least suitable for this purpose.

1. The amount of water should be strictly observed;
2. Pour porridge only with boiling water;
3. When choosing a container for cooking, give preference to thick-walled dishes;
4. Add salt at the end of cooking;
5. Water can be replaced with broth;
6. After cooking, it is not recommended to open the lid for some more time;
7. Check the expiration date of cereals. If it has passed, then the porridge will stick together, and the grains will break.

Bon appetit!

And one more visual recipe cooking friable rice is in the next video.

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

How to cook rice so that it is crumbly?

Groats happen different kind and shapes are different palatability and nutrient content. The method of preparing porridge depends on what type of cereal you want to cook.

Round grain

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

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

Long grain

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

Ingredients:

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

Cooking:

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

wild black

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

Ingredients:

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

Cooking:

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

Friable rice for a side dish - recipes

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