Recipe for rice in plenty of water. Rice: the secrets of proper cooking

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How to cook friable rice - for some it's as easy as shelling pears, but for some it still doesn't work. All you need to know to cook friable rice rules and secrets. The first condition for friable rice is the correct proportion of rice and water. The amount of water depends on the type of rice, it is easier to cook long-grain varieties of rice with crumbly ones.

Proportions of water depending on the variety of rice

• Basmati - 2-2.5 tbsp. water (depending on quality and manufacturer)
• Jasmine - 1.5 tbsp. water
• Long grain - 1.5 - 2 tbsp. water (depending on quality and manufacturer)

If you overdo it a little with water, then the rice will turn into porridge. If there is not enough water, there are two options: leave the rice under a closed lid and it will come, or add a few tablespoons of boiling water and continue cooking the rice. That is, less water is fixable in order to end up with delicious friable rice.
There are three more secrets for making friable rice - these are salt, oil and boiling water. Rice should not be boiled in cold water., only boiling water! More about everything is written in detail in three ways to cook friable rice.

Ingredients

• rice - 1 cup
• water - from 1.5 to 2.5 cups (depending on the type of rice)
• salt - 0.5 tsp
• vegetable oil - 2 tbsp. spoons

How to cook the perfect fluffy rice - 3 easy steps step by step

The first way to cook rice is raw frying.

This method of cooking friable rice is quite versatile, it is suitable for any kind of rice, and there are practically no punctures with it. Even the simplest Krasnodar rice can be cooked in this way and it will turn out to be quite crumbly.

1. Put the required amount of water to boil in an electric kettle or in a regular kettle.
2. Rinse the rice well in a separate bowl, put it in a colander / sieve and let it dry a little.
3. The pan in which the rice will be cooked, wipe dry and pour 2 tbsp. tablespoons of oil (can be replaced with).
4. Put the pan on the fire, add the rice and fry, stirring constantly for a few minutes.
5. It is necessary to fry the rice until the color of the rice changes from translucent to dense white (5-10 minutes).
6. Pour rice with prepared boiling water in the required amount. Gently, at first the rice will sizzle due to the temperature difference between hot oil and water.
7. Salt and stir the rice well.
8. Cover and simmer until the rice has absorbed all the moisture.
9. It is possible (but not at all necessary) to interfere with rice during the cooking process 1-2 times, it is better not to overdo it.

The second way to cook rice is soaking and rinsing well.

This method of cooking fluffy rice is not suitable for all varieties of rice. In this way, you can cook round rice, steamed parboild rice or basmati rice. But this method is completely unsuitable for cooking jasmine rice - it will turn into porridge.

1. Soak rice for 30 minutes in cold water.
2. Rinse the rice well under running cold water until the water is clear - this way unnecessary gluten and starchy substances come out of the rice, which can later lead the rice to a state of glued porridge.
3. Pour the rice with the required amount of boiling water. Boiling water must be prepared in advance. Never put rice in cold water.
4. Add oil and salt. They help the rice cook and stay fluffy.
5. Cook over low heat with the lid closed, stirring occasionally as needed, until all the water has been absorbed.

The third way to perfect rice is a lot of water

In this way, you can cook the perfect basmati rice. This degree of friability of rice is unrealistic to achieve by any other method of cooking. It is with this method of cooking rice that friable rice is obtained, which, even after it cools down, remains completely friable - rice to rice!

If you plan further, for example, fry rice, or stew with vegetables, it is better that it be half-cooked. In cooking, the term "aldente" is often used for this. That is, when cracking the grain, the color should be uniform, there should not be more white circles in the center. But at the same time, the rice itself still tastes raw. Then you get fluffy rice with vegetables like in Chinese or Japanese cuisines.

How to cook fluffy rice? For some, this is as easy as shelling pears, but for some, not everything turns out so smoothly. To cook friable rice, you just need to know the rules and secrets. The first condition for crumbly rice is the correct proportion of rice and water. The amount of water depends on the type of rice. The easiest way to cook friable rice is long-grain varieties.

Method 1 - Rice frying
Method 2 - Soaking and Washing the Rice
Method 3 - Large amounts of water

Proportions of water depending on the variety of rice:
Basmati - 2-2.5 cups of water (depending on quality and manufacturer)
Jasmine - 1.5 cups of water
Long grain - 1.5-2 cups of water (depending on quality and manufacturer)

If you overdo it a little with water, then the rice will turn into porridge. If there is not enough water, there are two options: leave the rice under a closed lid and it will come, or add a few tablespoons of boiling water and continue cooking the rice. That is, a smaller amount of water is fixable in order to end up with delicious crumbly rice.

There are three more secrets for making friable rice - salt, oil and boiling water. Rice can not be poured for cooking with cold water, only with boiling water! More about everything is written in detail in three ways to cook friable rice.

Ingredients:
Rice - 1 cup
Water - 1.5 to 2.5 cups (depending on the type of rice)
Salt - 0.5 tsp
Vegetable oil - 2 tbsp.

The first way to cook rice - raw frying
This method of cooking friable rice is quite versatile, it is suitable for any kind of rice and there are practically no punctures with it. Even the simplest Krasnodar rice can be cooked in this way and it will turn out to be quite crumbly.

First, put the required amount of water to boil in an electric or ordinary kettle. Then rinse the rice well in a separate bowl, put it in a colander or sieve and let it dry a little. Wipe the pot in which the rice will be boiled dry and pour 2 tbsp. oils. Put the pan on the fire, add the rice and fry, stirring constantly for a few minutes.

It is necessary to fry the rice until the color of the rice changes from translucent to dense white - about 5-10 minutes. Then pour rice with prepared boiling water in the required amount. This must be done very carefully - at first the rice will sizzle due to the temperature difference between hot oil and water. Salt and stir the rice well. Cover and simmer until the rice has absorbed all the moisture. It is possible (not at all necessary) to interfere with rice during the cooking process only 1-2 times, but it is better not to overdo it.

The second way to cook rice is soaking and rinsing well
This method of cooking fluffy rice is not suitable for all varieties of rice. In this way, you can cook round rice, steamed parboild rice or basmati rice. But this method is completely unsuitable for cooking jasmine rice - it will turn into porridge.

First, soak the rice for about 30 minutes in cold water. Then rinse the rice well under running cold water until the water is clear - this way unnecessary gluten and starchy substances come out of the rice, which can later lead the rice to a state of glued porridge.

Pour the rice with the required amount of boiling water. Boiling water must be prepared in advance. Never put rice in cold water. Add oil and salt. They help the rice cook and stay fluffy. Cook over low heat with the lid closed, stirring occasionally as needed, until all the water has been absorbed.

The third way to perfect rice is a lot of water
In this way, you can cook the perfect basmati rice. This degree of friability of rice is unrealistic to achieve by any other method of cooking. It is with this method of cooking rice that friable rice is obtained, which, even after it has cooled, remains completely friable.

First, boil in a saucepan in which rice will be cooked, 2 liters of boiling water. Separately, put a full kettle of water to boil. Meanwhile, rinse the basmati rice well under running cold water. As soon as the water in the pan boils, add salt to it and pour in the washed rice - about 1 cup. Cook the rice until almost done. The idea is to cook the rice in a much larger volume of water than it can absorb. Try constantly rice for readiness, so as not to overcook.

As soon as the rice is almost ready, put it in a sieve or colander so that all the excess water in which it was cooked is gone. Immediately pour plenty of rice on top with pre-prepared boiling water from the kettle, rinsing it. Let the water drain well for 5 minutes. Pour rice into a saucepan and add vegetable oil to taste. You can also melt butter and add to rice. Stir the rice and cover until serving.

Advice
If you plan further, for example, fry rice, or stew with vegetables, it is better that it be half-cooked. In cooking, the term "aldente" is often used for this. That is, when cracking the grain, the color should be uniform, there should not be more white circles in the center. But at the same time, the rice itself still tastes raw. Then you get fluffy rice with vegetables, like in Chinese or Japanese cuisines.

Bon appetit!

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.

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!

Rice is considered an excellent side dish, a great addition to almost any product. But how to cook rice correctly, so that instead of a crumbly beautiful side dish, slurry does not come out? Not only young housewives are tormented by this issue. Many people who cook amazing complex meals at home are 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 cook friable 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 in the pan is boiling, rinse the rice with 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 the most important rule: how long to cook rice? Remember! Cook rice for exactly 12 minutes! Proper 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. Before cooking, rinse the brown rice, soak it in cold salted water for about 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 beneficial substances. This side dish goes well with 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.