It's better to boil the rice. Cook fluffy rice in plenty of water

It would seem, what could be simpler than cooked rice? Perhaps you are one of those people who manage to cook the perfect rice regardless of the location, pot, stove or rice variety. However, the chefs, in an attempt to create a unified formula for cooking rice, agreed that only experience and numerous experiments will help you find your ideal way. Too many variables are involved in the cooking process.

2. Soak rice

Soaking allows you to achieve faster and more uniform cooking of rice. In addition, soaking allows you not to think about two variables: soaking and drying. Both processes affect the moisture content of rice - the drier the rice, the more water it will need to cook. Since you are often not familiar with this information, by soaking rice, you get rid of unnecessary worries.

3. Cold or boiling water?

Depends on the method you will use to cook the rice. Rice is usually boiled in cold water 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. In boiling water, rice is cooked with the lid open until the water boils away, then the fire is reduced, the rice is covered with a lid and it is steamed over very low heat. The method chosen depends largely on the variety of rice and the dish being prepared.

4. To interfere or not to interfere? To salt or not to salt?

Do not stir or add salt if you want to cook fluffy rice, not risotto or porridge. Stirring and salt destroy the structure of the grain, making it more sticky.

5. Proportions of water and rice

You can write a “doctoral thesis” about this on hundreds of pages with a bunch of formulas, calculations and tables. I will confine myself to a few conclusions. The ratio of 1 cup of rice to 2 cups of water is far from universal. To prepare fluffy rice with 64% moisture content, 145 grams of water is needed for 100 grams of rice with a moisture content of 12%. One glass of rice is about 205 g, which means that you need 1 glass of water to cook it, or 240 grams. Provided that the water does not evaporate during the cooking process.

So, it all depends on how much water evaporates during the cooking process and the cooking time itself.

Most varieties of white rice take 15-20 minutes to cook. If the rice was pre-soaked, then the cooking time is reduced by almost half (but this does not mean that half the water is required, since most of the water evaporates).

Water loss depends on two components: the tightness of the lid and the width of the pan. If you cook 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. Therefore, the only way to achieve perfect rice and ideal proportions of water and rice is through trial and error. However, let me say that the more rice you cook, the less water you will need. For example, for fluffy long-grain rice (without pre-soaking), 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.

I hope that the above tips will help you improve your rice cooking process and achieve an unsurpassed result every time. And as a bonus, I suggest watching an exclusive video: 3 ingenious rules, and friable rice will always turn out!

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 can be of different types and shapes, differ in taste and content of nutrients. 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 brown

This variety is popular in the East. It does not have a very beautiful appearance compared to white rice, but it surpasses it in the content of vitamins and minerals. If you regularly eat wild rice, the body's metabolic process will return to normal.

How to boil fluffy brown rice?

Ingredients:

• salt;
• water - 750 ml;
• wild rice brown - 300 g.

Cooking:

1. Rinse the grains many times. The dirt and dust collected during growth, collection and transportation will be removed. Rinse so many times that the water remains completely clear.
2. Scald with boiling water, rinse immediately.
3. Transfer the grains to a tall container. Pour in a large amount of water. Leave for seven hours.
4. Transfer the prepared grains to a saucepan, preferably with thick walls. Fill with cold water.
5. Turn on the fire, cook for eight minutes. The lid must be closed.
6. Switch the burner to a minimum and cook for half an hour without opening the lid.
7. Turn off the fire, leave for 15 minutes. At this time, all the remaining liquid will be absorbed, the grains will become 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, preferably in an enamel bowl.
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, the state of the finished dish depends on the container in which the cereal is prepared.

In a pot of water

Rice triples in size during cooking. Therefore, you should calculate the volume and take the pan of the required size.

Ingredients:

• mole - 0.5 tsp;
• rice - 300 g;
• water - 300 ml.

Cooking:

1. Place the rice in a sieve and rinse with cold water.
2. Pour water into a container, place rice. If the water remains clear, you can start cooking. If the liquid is cloudy, then the starch from the surface of the grains is not completely washed off and it is worth rinsing it under water again. The main rule: in order for the rice to be friable, it is necessary to rinse it perfectly clean.
3. For cooking, you need a pan with a thick bottom.
4. Pour rice into the water.
5. Place on high heat and season with salt.
6. Boil.
7. Switch the fire mode to minimum, close the lid and simmer for 20 minutes. During the cooking process, do not stir and do not open the lid, otherwise the rice will not turn out crumbly.
8. Turn off the fire and leave covered for 15 minutes.

In a slow cooker

A very convenient, quick way to cook rice, which retains all the vitamins and prevents the dish from burning, is to cook grains in a slow cooker.

Ingredients:

• salt;
• sunflower oil;
• water.

Cooking:

1. Rinse the grains well, changing the liquid until the water becomes clear. If they are washed poorly, then the starch remaining on their surface will stick the grains together during the cooking process.
2. It is necessary to choose the right amount of water for cooking. For round rice, the ratio of cereals to water is one to one. If rice is long-grain or steamed, then water should be added twice as much as the volume of cereals.
3. In order for the cereal to cook evenly, not stick together and remain juicy, you need to fill it only with boiling water.
4. Before adding liquid to rice, add 1 tbsp. a spoonful of oil.
5. Put the prepared rice into the bowl of the multicooker and pour boiling water with the addition of oil.
6. Add salt.
7. Put the device on the "Buckwheat" mode. In half an hour the dish will be ready.

This dish can be prepared as a side dish in a variety of ways. Cook simply with salt, with the addition of spices, vegetables and herbs. It can be beautifully laid out on a dish.

1. Spread a glass of wine with butter. Pack the finished grains very tightly in it. Turn the glass over and shake out the rice. Get a beautifully shaped dish. Put on the edge of the plate, next to add meat or fish. You can use small cups and put a treat around the plate, placing vegetables or meat in the center.
2. If you mix rice with greens, corn and peas, you will get not only a beautiful view, but also a very healthy dish.
3. Fry 100 g of mushrooms. Boil 200 g of rice and fry with ready-made champignons. Serve the resulting mixture with meat.
4. Prepare a vegetable mixture of corn, herbs and carrots. Mix with cooked rice. Thanks to the addition of carrots, the cereal will acquire a beautiful golden hue.
5. Onions and carrots are fried and mixed with cooked rice. Such a side dish is well suited for serving with fish dishes.
6. A side dish that can be found in a restaurant. Place the fried onion in a bowl. Add pre-washed rice. Pour in water and cook with onions. When the dish is almost ready, sprinkle with basil leaves and add garlic. Let stand covered for 20 minutes.

Rice is a very useful source of 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, in order to cook perfect rice without becoming sticky, you need to know the characteristics of this cereal.
What is advised for preparing 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 the following 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.

Steamed rice is the same rice as regular rice, but it has been heat-treated and from this it has acquired an amber color. 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 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, 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 an electric stove, then it is better to cook 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 comes in a variety of colors, brown and white. The first contains more useful vitamins and minerals, but quickly deteriorates. It is prepared in the same way as ordinary 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.

There are two varieties of white rice: 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.

It would seem that cooking rice is simple - he threw the cereal into a pot of water and put it on the fire. However, even an experienced cook who knows how to cook complex dishes and multi-story desserts sometimes turns out to be porridge instead of crumbly rice. Rice cooking is an art in which Oriental and Asian cooks have excelled. Offer them any kind of rice, and they know what to do with it - one variety is soaked for a long time, the other is pre-fried, and the third is immediately poured with water and put on fire. They know how to cook rice properly, at the level of intuition. It would be nice, of course, to learn from them, but this is not always possible. Let's try to practice a few secrets of cooking the "right" rice, because this is one of the most popular side dishes in the world. If we understand how to cook rice so that it becomes crumbly or, conversely, viscous, we can cook dozens of delicious dishes.

Which rice is suitable for different dishes

Round-grain rice is too starchy, so it is better not to buy it for pilaf, but it is ideal for sushi, soups, cereals, pie fillings, casseroles and all kinds of desserts. Medium-grain varieties contain slightly less starch, so the rice is slightly sticky and tender, but does not stick together, which is ideal for risotto, paella, meatballs and cabbage rolls. On the other hand, long-grain rice, if cooked according to all the rules, turns out to be tender, tasty and crumbly.

Should rice be washed and soaked?

Before cooking, the cereal is washed well to wash off the powdery coating. You can use a sieve - under running water - or in a cup, changing the water 5-6 times. The rice is washed until the water is completely clear. Then the cereal is soaked for a while in cold water - this helps to remove the remains of starch from the rice, which gives it viscosity. In addition, soaking improves the color of the cereal and speeds up the cooking process. It is enough to soak round rice for 15 minutes, medium-grain rice - 20 minutes, and long-grain rice - from 1 hour to 3-4 hours, depending on the rice variety and the recipe. There are different opinions about what temperature the water should be for soaking. It is believed that warm water takes less time to soak, while cold water releases starch more slowly. The main thing is that the temperature is not higher than 60 degrees, otherwise the grain will become too brittle. Cereals intended for porridge, paella, sushi and rolls are not subjected to all these procedures, otherwise the rice will not turn out viscous.

How to cook friable rice in a pan or cauldron

The best variety for fluffy rice is noble basmati with long, very thin and sharp rice grains. However, other varieties are also suitable, such as steamed rice, which never sticks together, even if it is reheated. The ideal ratio of grains and liquid is 1:2, and when cooking round rice, you need 3 times more liquid, since it absorbs water more. Oriental cooks first lightly fry rice in vegetable or ghee with spices, onions and garlic, and then add water or broth directly into the pan. Thanks to this cooking method, the grains do not stick together with each other. Salt should be added about 1 tsp. per 200 ml of water and do not get involved in stirring the dish. They poured water, salted it, brought it to a boil, closed it tightly with a lid and put it on the slowest fire for about 20 minutes. It’s easy to check if it’s ready - bite the rice: if it’s soft, then the side dish is ready. Connoisseurs advise to leave the rice under the lid for 10-15 minutes, and then add butter or vegetable oil to it.

Cooking rice in a pot

It is also possible to cook rice in a conventional saucepan by pouring it into boiling salted water, although oriental cooks believe that salt makes rice sticky. How long to cook rice in a saucepan? Usually, 20 minutes of cooking is enough with the lid closed over low heat, although some housewives still stir the dish at the first stage so that it does not burn. Better not to do this, of course. Steamed rice is cooked a little longer - about 25 minutes, while it increases in volume by 3 times. Red, brown and wild rice are cooked in a ratio of 1:3 for 30-40 minutes, although each case is individual and you should read the cooking instructions on the rice package. So, the principle of cooking rice can be expressed in a few words - they brought water to a boil, lowered the fire, cooked until tender, without interfering with a complex process, and let it brew.

Azerbaijanis steam rice with a piece of butter - this way it retains its friability and all useful substances. The Japanese take one and a half parts of water for one part of rice, for the first 3 minutes they cook the cereal at maximum heat, the next 7 minutes at medium heat, and in the last 2 minutes they reduce the heat to a minimum. After that, they simmer the dish under the lid for another 10 minutes, and the rice turns out to be very tender and crumbly. By the way, it was the enterprising Japanese who invented a special pot - a rice cooker, the sister of a slow cooker.

Rice and slow cooker

How to cook rice in a slow cooker? It's very simple. We thoroughly wash the rice, put it in the multicooker bowl, fill it with water in a ratio of 1: 2, and the water can be cold. Salt, add the necessary spices and a tablespoon of any oil, and then turn on the “Pilaf” or “Rice” mode and forget about the dish until we hear the multicooker signal. Rice can also be cooked in the "Buckwheat" or "Normal cooking" mode. Steamed rice in a slow cooker is very tasty. For white rice, 30 minutes of steaming is sufficient, for brown and wild rice, it is better to allocate an hour.

If you want to understand how to cook rice for sushi easily and quickly, use a slow cooker - it's much easier than all the traditional methods. For 2 cups of Japanese rice, we take 2.5 cups of water and a pinch of salt, then set the “Rice”, “Buckwheat” mode or 10 minutes for “Baking”, and then 20 minutes for “Stew”. While the rice is cooking, make a dressing of 2 tbsp. l. rice vinegar, 1 tsp. sugar and 1 tsp. soy sauce, warm slightly and pour into the finished rice.

How to make rice tastier: some useful tricks

In no case should rice be poured with cold water when cooking on the stove, otherwise it will stick together and lose its appetizing appearance. It would seem a trifle, but the fate of the whole dish depends on it! Many Asian chefs add butter or vegetable oil to the water with rice during cooking - for a delicate and velvety taste. In some recipes, it is recommended to bring the rice to readiness in the oven - this way it becomes even tastier.

Rice turns out bright and piquant if you add spices and fragrant herbs during cooking. It goes very well with rice bay leaf, peppercorns, turmeric, saffron, curry, rosemary, lemon peel, garlic and herbs. Sometimes water is mixed with milk to make the rice creamy. However, true connoisseurs of this dish cook rice without additives in order to enjoy its natural taste and fragrant aroma.

Indian rice

We sort and wash the basmati rice well in the right amount, melt the ghee in a cauldron or frying pan so that it slightly covers the bottom with a thin layer. In boiling oil, we throw cumin, garam masala or curry, turmeric, a little pepper and any spices of your choice along with raw rice. Fry all this for 2 minutes with constant stirring and pour boiling water, while the water level should be two fingers higher than rice. We reduce the fire to a minimum and cook the rice until the water is completely absorbed under a closed lid. Hindus check the readiness of rice by breaking it with a fingernail, and salt only the finished dish. Such rice is very fragrant, tasty and always crumbly.

There are no perfect recipes, tips and proportions. Cooking time for rice, for example, depends on the type of rice, the type of cookware, and how tight the lid is. The ratio of cereals and water can also be different, so you have to comprehend the science of cooking rice by trial and error. Yes, and you can cook not only in a saucepan or slow cooker, but also in an air grill, a double boiler and even a microwave. How to cook rice at home so that your loved ones love this dish and ask for more? The only way is to try, experiment, and then everything will work out!

Rice is loved by many families for its healthy qualities, mild taste and texture. Housewives prefer to cook cereals for a side dish, and this is not surprising. Boiled rice goes well with fish, meat, stewed vegetables, mushrooms. Due to its versatility, the dish will not leave indifferent even the most sophisticated gourmet. However, during the cooking process, difficulties may arise associated with the heat treatment of a particular rice variety.

How to cook steamed rice for a side dish

1. A feature of this type of rice is considered to be its hard shell. First you need to rinse the grains under plenty of water. It is necessary to exclude white plaque, after washing the water should become transparent.
2. Then you need to soak the rice. To do this, pour the grains into a deep bowl or pan, fill with purified water. The holding time is 35-45 minutes, during which time the shell will soften.
3. Now you can start cooking. Pour 500 ml into a saucepan. water, optionally add your favorite spices or use chicken broth as a basis. Salt the liquid, bring to a boil.
4. For 0.5 l. water accounts for 200 gr. rice grains. Pour them into boiling liquid, mix immediately. Switch the burner to the minimum mark, cook the rice under the lid for 20 minutes.
5. When the set time has elapsed, remove the dishes from the stove, add butter (optional). Close the container with a lid, let the rice brew for a quarter of an hour. Use as a garnish.

How to cook long rice for a side dish

1. Long-grain rice is high in starch and foreign dust, so rinsing is indispensable. Put the composition in a sieve or bowl, pour water 6-7 times. When the liquid becomes clear, proceed to the next step.
2. Prepare heat-resistant cooking utensils, it should have a thick bottom and sides. Put rice grains in a saucepan in an amount of 200 gr., Pour 450 ml. filtered water at room temperature. Do not add salt at this stage.
3. Send the container to the fire, set the average power. Bring the mass to a boil under a closed lid. Now the rice can be salted to taste. Set the fire to maximum, simmer for 5 minutes, reduce to a minimum.
4. Continue to cook rice for another 12-15 minutes under the lid. You do not need to mix the composition, otherwise the grains will stick together and form porridge. After the allotted time has passed, turn off the burner.
5. Add a dollop of butter if desired. Let the garnish brew for 15 minutes, for best effect, place a towel over the pan. Start tasting.

1. Cooking begins with the preparation of grains. This step cannot be skipped, as it sets the tone for the entire dish. To start manipulations, it is necessary to pour the rice into a sieve, then rinse under the tap 5-7 times.
2. You can carry out the procedure in a colander. After all the steps, the water should become completely transparent. It is this feature that says that you can go further.
3. Now move the grains into a deep bowl or basin, fill with filtered water and wait 20-30 minutes. During this period, the rice will soften a little, it will be easier to work with it.
4. You can start cooking. Drain the liquid, rinse the cereal again under the tap. Take a thick-bottomed saucepan, add 2 parts water to 1 part rice.
5. Do not throw the grains yet, salt the water. Put on the stove, wait for the first bubbles to appear. When the salt granules dissolve, add 30 ml. vegetable or olive oil.
6. Pour the rice into the boiling liquid, immediately begin to stir. Reduce the power of the burner to medium, close the pan with a lid. Cooking time is 12-15 minutes.
7. Throughout the heat treatment, rice should not be stirred. Otherwise, the grains will stick together, you will not be able to use the cereal for a side dish.
8. After the specified period, turn off the fire, do not open the dishes. Put a towel on the pan, wait a third of an hour. Many housewives prefer to add butter at this stage.

How to cook black rice for a side dish

1. Groats need to be processed in advance. Rich black rice is difficult to prepare, so stick to the basic instructions. Sort dry grains, put in a saucepan and fill with running water.
2. Wait a certain time for the rice to settle to the bottom, and the excess dust to remain at the top. Drain the liquid, repeat the steps 4-5 more times. With each soak, intensively knead the grains. When all the dirt is removed, move on.
3. It is advisable to soak black rice in water at room temperature, it will become softer and more pliable. To do this, pour the filtered liquid into a bowl, pour in the grains, leave overnight (at least 7 hours).
4. Start cooking on the stove. Prepare a thick-walled pan, fill it with water so that 1 part of rice is 3 parts of filtered water. Don't add grains just yet.
5. Bring the liquid to the appearance of the first bubbles, adhering to the maximum mark. Pour black rice into boiling water, wait for it to boil again.
6. When this happens, reduce the power of the stove to a minimum, add salt to taste. Cover with a lid, simmer exotic cereals for about 25-30 minutes. During this time, the rice will soften and cook.
7. Remove the dishes from the fire, put the cereal in a colander or sieve. Rinse from a pitcher of filtered water to remove excess starch. Now scald the composition with boiling water, wait a bit, serve.

1. Cooking brown rice always starts with pre-rinsing. This must be done to remove dust and starch residue. Throw the composition on a sieve, rinse under the tap. You need to bring the water to a transparent state.
2. Now scald the grains with boiling water to seal the beneficial elements inside the shell. Put the rice in a bowl, fill with purified water, soak overnight. If you do not have a lot of time left, cut the duration to 4-5 hours.
3. Move the soaked rice to a thick-bottomed pan, pour 20 gr. salt per 250 gr. grains. Now add 650-800 ml. purified water, send the cooking utensils to the stove. Stir, bring to a boil.
4. Cover the container with a lid, cook at maximum heat for about 7 minutes. Next, turn down the power to a mark between medium and minimum. Stir the composition, simmer the cereal for another half hour, do not open the dishes.
5. After the set time has elapsed, turn off the burner, add a slice of butter (optional), put a towel over the lid. Let the garnish stand for 30-45 minutes, then arrange on plates.

How to cook red rice for a side dish

1. Red rice is an unpolished type, so the grains must be sorted out before cooking. Remove foreign debris and damaged copies. For convenience, spread the rice on the table one handful at a time.
2. When the entire volume of grains has been sorted out, spread the rice in a thin layer on the work surface. Once again, evaluate if there are any pebbles, crushed elements, or husks in the composition. If necessary, eliminate all unnecessary.
3. Put the red rice in a deep bowl, rinse under the tap until the water is completely clear. You will need 5-8 repetitions.
4. If desired, rice can be soaked in water at room temperature and left for 2 hours. If you do not have time, start cooking. Pour 0.6 liters into the pan. filtered water, add 0.2 kg. rice, add 10 gr. salt.
5. Put the container on the fire, cook at maximum power. When the water boils, remove the foam, cover the container with a lid, reduce the burner to a minimum.
6. After 35-45 minutes, evaluate the consistency of the grains, they should be soft. If the cereal crunches on the teeth, simmer the rice for another 10 minutes. Turn off the burner, leave the side dish under the lid for a quarter of an hour.
7. In some cases, the liquid in which the cereal is cooked acquires a brownish tint. In such situations, drain it immediately after boiling, add new water. Salt the dish 5 minutes before cooking.

1. The difficulty of cooking wild rice is that the grains are quite hard. The shell of the bran type restrains useful enzymes, the shell does not boil well.
2. Rice must be soaked before cooking. Thanks to this, the water will wash out the starch, making the finished dish crumbly and healthy. To soak, rinse the cereal under the tap 5-7 times, the water should not be cloudy.
3. Next, pour the rice into a bowl, fill with filtered water, leave for 6 hours. After the specified time has passed, rinse the grains again. You can increase the soaking time up to 10 hours for healthier sprouted rice.
4. After washing and soaking, heat treatment can begin. Pour 750 ml into a brewing dish. clean water, salt, put the container on the stove. Wait for the bubbles to appear, then add the rice and cover the pot with a lid.
5. Boil for 10 minutes, stirring. Now reduce the heat to a minimum, cook the wild rice for another half an hour. It does not need to be stirred, otherwise you will get porridge. Readiness is determined by visual inspection, rice grains increase 3-4 times.

Regardless of the type of rice, do not neglect the preliminary preparation. You need to rinse and soak the cereal, then you can start cooking. A delicious side dish is obtained from all varieties of rice grains, but brown, black, wild, steamed and red are considered the most useful.

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