How to cook rice so that it is. How to cook rice so that it is crumbly

I think I won’t be mistaken if I call rice one of the most popular cereal crops enough of the fact that more than half of the population of our planet eats it. Rice was known in ancient times, about six thousand years ago, which became known from ancient Chinese and ancient Indian manuscripts found.

To this day, rice remains the most important part of culinary traditions Asians. In Russia, rice appeared about two hundred or three hundred years ago, well-established varieties of round-grain rice began to be cultivated here, from which soups and cereals were already prepared at that time.

IN modern culinary the range of rice dishes became simply huge, they began to use different varieties rice, most suitable for cooking certain dishes. However, all this diversity requires study and a special approach to use. Let's figure out which types of rice are better to choose for cooking certain dishes and how to cook rice to best disclose it taste qualities.

Composition and beneficial features rice

100 grams of rice contains:

• 72.5 g carbs
• 6.4 g protein
• 0.9 g fat
• 30 mg calcium
• 70 mg potassium
• 104 mg phosphorus
• 38 mg magnesium

Rice is very nutritious and, since it has a low calorie content (depending on the variety, it is 300 - 400 kilocalories per 100 grams), it is widely used in dietary and sports nutrition (many athletes keep fit on a diet of rice and white meat). Draws attention to the presence of substances necessary for normal life human body and low fat levels. In addition, in the shell of rice there are vitamins of group B, PP, folic acid, fiber, amino acids and minerals - that is why unpolished rice is considered the most useful. It is worth knowing that for all its merits, rice is able to display harmful substances from the body.

types of rice

There are more than a dozen varieties of rice, ranging from wild, brown unpolished rice to white parboiled. Almost all varieties differ in appearance, composition of vitamins and minerals, as well as taste. One or another variety is used in the cuisines of the world, depending on culinary preferences and traditions. For example, rice varieties rich in starch are chosen for sushi, thanks to which the rice will keep its shape and not crumble, and for a cook from Uzbekistan it will be a real insult if guests eat pilaf with a fork (only with a spoon, since a properly cooked dish should be crumbly).

Properly selected rice variety and its proper preparation is the key to obtaining desired consistency, aesthetic appearance and great taste dishes. Each variety has some features, given that each of your experiments with cooking rice dishes will be successful. Therefore, when faced with a variety of varieties of rice in the store, first of all pay attention to the length and shape of the grain.
long grain rice
It seems to be the most common variety. Its grains are thin and long. This makes an excellent crumbly side dish for fish and meat, since the grains do not stick together during cooking.

Round grain rice
It is very sticky during cooking due to its ability to absorb water well, therefore it is suitable for making desserts and casseroles, as well as puddings so beloved by the British. This rice is also used for making sushi.

medium grain rice
It has oval shape grains, the length of which is 3-5 mm. It has a lot of starch, it absorbs a lot of water, giving the dishes a viscous consistency. It is chosen for making paella, risotto and soups.

Important also has the color of rice, which indicates its usefulness:

White rice
We use it most often, unfortunately, not knowing that the snow-white color is the color of polished rice, which, after processing, has lost a huge part of its useful substances. You can also find slightly yellowish or pale parboiled rice, which is steamed, resulting in useful components they are preserved in it, it does not stick together during cooking, however, it is inferior in taste to other types.

Wild rice
Often found in packages with long-grain rice. It can be identified by its black color and elongated shape. It contains great amount minerals, vitamins and fiber. Used as a side dish for fish dishes.

brown rice
Perhaps the most useful of all varieties of rice, since it retains the shells that are most useful for the body, especially for the elderly and children.

How to rinse rice properly

The time and process of cooking rice depends on the variety you choose, but the basic principle is that rice must be washed before cooking. There are two reasons why it is necessary to wash rice. Firstly, some factories use talc in the production process (since we consume imported rice as a basis, in order to improve appearance, as well as for preservation during transportation, the rice is “glazed”. “Glazing” consists in coating the grains with a mixture of glucose and talc), secondly, in this way you will remove starch from the grains, which is the main culprit that sometimes instead of delicious porridge resulting in an unsightly sticky mass.

For this:

We measure the volume of rice necessary for cooking;
- we fall asleep rice in a convenient, deep container (I take a large salad bowl for this purpose);
- pour rice big amount cold water, stir the rice gently and strain the water.
We repeat everything several times, until the water becomes clear (some cooks wash the cereal 7 times).
After washing, discard the rice in a colander, leave for a while so that the rice dries well.

Some cooks practice soaking rice (the time is chosen differently, mostly 30-60 minutes), which reduces the time it takes to cook.
Basmati rice is traditionally soaked to maximize its length.

Soak or not - it's up to you, but be careful. If you decide to soak the rice, you need to reduce the amount of water, because the rice takes on water during soaking and you may end up with viscous porridge instead of fragrant crumbly pilaf. Usually observed in a ratio of 1:1 + 1/4 (1 cup of rice - 1 + 1/4 cup of water)

Cold or boiling water?
Depends on the method you will use to cook the rice. Usually in cold water rice is cooked with the lid closed. When the water boils, the fire is reduced and the rice is continued to be cooked with the lid closed on a very slow fire until the water is completely absorbed. Rice is cooked in boiling water open lid until the water boils away, then the fire is reduced, the rice is covered with a lid and it is steamed over a very slow fire. The method chosen depends largely on the variety of rice and the dish being prepared.

Proportions of water and rice
The proportion of 1 cup of rice to 2 cups of water is far from universal (although I use it exactly). It all depends on how much water evaporates during the cooking process and the cooking time itself. Water loss depends on two components: the tightness of the lid and the width of the pan. If you are cooking rice in a deep and narrow pot, you will need less water, and vice versa.

Since it is impossible to predict all these components, it is not possible to give universal instructions. However, let me say that the more rice you cook, the less water you will need. For example, I found information on cook sites that for cooking friable long-grain rice (without pre-soak) the following golden rule applies:

1 cup rice - 1 ½ cups water
2 cups rice - 2 ¾ cups water
3 cups rice - 3 ½ cups water.

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 rinse thoroughly rice groats 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 a 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 get rid of it very carefully before cooking excess starch under water and dry. 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 of sunflower oil to the rice. 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, pour it 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 the 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.

The quantitative proportions of rice cereal and water directly depend on the variety. Unpolished types require pre-soaking and more cooking liquid than polished ones. In cooking, it is better to use thick cast-iron cookware, wide pans with a heavy bottom or with a universal non-stick coating.

In a saucepan, you can cook a side dish and cereals. For friability, rice and water should be 1:1, or 1:1.5. For porridge, the proportions increase to 1 liter of liquid per glass of cereal.

Kazan - dishes intended for pilaf, which is prepared as a standard 1: 1.5 or 1: 2, based on the variety of rice. Garnish with cereals and water 1:1, for porridge, respectively, at least 1:3.

The pan has a wide surface, so the water will boil away more intensively. For pilaf and side dish, a ratio of 1: 2 is sufficient, and for porridge, the volume of liquid will increase to 1.5 liters per 1 tbsp. rice.

How much water per glass of rice in a slow cooker

A multicooker makes cooking much easier. An approximate layout of rice and water for different smart machine programs is as follows:

• for pilaf, you can take any rice you wish, but the most suitable varieties are long, basmani, steamed; the amount of rice and water is taken in the classical plan 1: 2, the "pilaf" mode;
• for a side dish, the approximate amount of cereals and water: for a round 1: 1 or 1: 1.5, long varieties 1:2, pour without fail hot water, rice mode;
• suitable for porridge round rice, which is well boiled; the proportions of cereal and water (or milk) will be 1:5, the “rice” or “milk porridge” program.

How much water is needed for cereals in a double boiler for garnish and porridge

Steamed food is the most useful, less high-calorie, better absorbed, retains the specific taste of the product. With the help of a double boiler, rice is cooked according to the technology:

• for a side dish, the proportion of cereals with water is 1: 1 or 1: 1.5 based on the rice variety; respectively, two glasses of cereal need four or five waters; excess water at the end of cooking can be drained;
• for porridge, depending on the desired consistency of the dish, water or milk needs three to five times more than cereals.

The proportions of water and rice, depending on the type of cereal

• steamed rice is more useful and less prone to deformation; before cooking, if desired, you can wash the cereal or not; dry boiled at the rate of 1:1, pre-soaked - 1:2;
• long boiled by classical principle 1:2;
• round rice is boiled with any parts of cereals and water; for garnish we take 1:1, for porridge at least 1:3, maximum - a glass of 1.6 liters of liquid;
• basmati - 1:1.6, thin long white grains, a wonderful option for a side dish, never boils soft, very tasty and fragrant, you can soak and not;
• brown - 1:3, a storehouse of vitamins and nutrients; the unprocessed variety is more rigid, thoroughly washed before cooking, poured over with boiling water, then with cold water and left to soak overnight;
• red - 1:2, unpolished rice variety, different great content fiber, wash thoroughly;
• black - 1:4, other names: wild, nerone, thoroughly washed, soaked in water overnight.

How to cook pilaf, garnish and porridge

Pilaf

Required Ingredients:

• rice, preferably steamed, basmani or long - 1 tbsp.;
• water - 2 tbsp.;
• any meat - 500 - 800 g;
• large carrots - 1 pc;
• sunflower oil - ½ tbsp.;
• garlic - 1 head;
• onion - 1 pc;
• salt, favorite spices - optional.

Cooking time is 1-2 hours.

Calories per 100 g:

• with chicken - 180 kcal;
• with pork - 300 kcal;
• with beef - 250 kcal;
• with lamb - 360 kcal.

Chop the meat into medium pieces, cut the carrots into long strips, cut the onion into cubes. Heat up in a cauldron sunflower oil, carefully spread the meat and fry until half cooked over high heat, stirring with a universal wooden spatula.

Add carrots and onions, simmer for another 10 minutes under a closed lid. Salt, season with your favorite spices.

Pour rice, carefully pour hot water, do not interfere. Under a closed lid, simmer over low heat for 15-25 minutes. Press the peeled garlic cloves on the surface of the pilaf, and let stand for another half an hour.

Required Ingredients:

• rice - 1 tbsp.;
• water - 2 tbsp.;
• salt;
• butter as desired.

Cooking time - 27 minutes.

Calorie content per 100 g - 113 kcal.

Cooking technology:

• rinse the rice well;
• put in a bowl, pour hot water, salt;
• close the lid, put first on a strong fire;
• after the boiling process, be sure to reduce to a minimum and simmer for 20-24 minutes, until the water evaporates;
• V ready garnish season with butter if desired.

Porridge

Required Ingredients:

• rice, preferably round - 1 tbsp.;
• water or milk - 1 l;
• salt, sugar;
• oil as desired.

Cooking time - 1 hour.

Calorie content per 100 g - 123 kcal.

Cooking technology:

• Rinse rice well;
• pour into the prepared hot liquid of milk and water;
• cook, stirring often, over low heat for about 35-40 minutes;
• after that, stand for another half hour;
• at the end of cooking, put salt, sugar and butter as desired.

The ratio of water and cereals depends not only on its variety, but also on the choice of dishes. Application of modern household appliances allows you to reduce cooking time and reveal the richness of the taste of rice dishes.

See the next video for more tips on how to cook rice.

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 it to spend that kind of money to cook so little rice when you have ordinary rice in a bag at hand?

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 crumbly garnish buy 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 small fire make sure the rice doesn't 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 brown rice before cooking 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

At wild rice black color. In our stores you can often find it mixed with long grain. It contains a lot of fiber and other beneficial 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. Cook wild rice in this way for 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. Round rice is cooked with a lot of 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.

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 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.