Rice is soaked in cold or hot water. Do I need to soak rice for pilaf and how to do it right? Basic rules for cleansing the body with rice

Rice is a versatile side dish. It is ideal for both meat and vegetable dishes. In combination with various sauces, rice turns into an incredibly tasty dish. The taste of rice is felt differently in different dishes. But rice cooked in the form of pilaf is especially tasty.

The most important thing is to learn how to cook rice properly. Not everyone knows the ins and outs of preparing rice, and housewives often wonder if it should be soaked or should it just be boiled.

How to soak rice for delicious pilaf

If you don't want the rice to become sticky or overcooked, be sure to soak it before cooking. When rice is soaked, the starch originally contained in it remains in the water. When cooking, rice grains will not stick together or boil soft!

1. 60°C is the optimum temperature for soaking rice.
2. You don't need to soak the rice in boiling water, as you risk a sticky porridge.
3. If you don't want to waste time heating the water, soak the rice in cold water. But in this case, you will have to keep it in water for a longer time.
4. You will get very tasty rice if you soak it twice in hot water. After the first water you poured has cooled down, pour hot water a second time.

Once you have learned the correct way to soak rice, making delicious pilaf is no longer a challenge! Try experimenting in your own kitchen and enjoy the result!

Soak rice in two ways: in both cold and hot water, then boil the portions separately and try. Comparing two flavors of rice will show which of the two soaking methods is best for you. After you find the answer to this question for yourself, your pilaf will always come out excellent!

Tens of thousands of chefs and culinary experts make mistakes when they cook rice. So scientists say: we all cook rice incorrectly and endanger our health and well-being. All rice contains arsenic! This information appeared in The Telegraph magazine and immediately caused a lively discussion.

©DepositPhotos

Trace amounts of arsenic end up in rice, getting into the food along with industrial fertilizers and pesticides, which remain in the soil of rice plantations for decades. Rice is a well-known absorbent, when we eat it, it absorbs toxins and cleanses the body. In the same way, rice absorbs everything that the soil contains ...

Also arsenic is used to process containers and warehouses in which rice is transported not to be eaten by mice. Rice should at least be washed in running water until all the white flour is gone.

©DepositPhotos

Permissible levels of arsenic in rice? This sounds very strange, what is the norm in question? Arsenic can cause serious problems in the human body, including the development of cardiovascular disease, kidney failure, cancer and diabetes. The good thing is to remove harmful chemicals from rice and reduce the chances of arsenic micro-poisoning you can do it right if you cook it right! Now there will be detailed instructions.

How to cook rice

The Japanese and Chinese wash rice 7 times in cool water before cooking. to remove any questionable substances from each grain of rice. This method can be used when you need to cook a dish urgently. But it is best to soak the rice overnight in plenty of water. The concentration of arsenic in rice left overnight will decrease by 80%, and the product will become absolutely safe for health. Better to be safe, right?

©DepositPhotos

Besides, soaked rice has another undeniable advantage. It is cooked until fully cooked very quickly, having managed to absorb a certain amount of water overnight. Pre-soaked rice will cook in 13 minutes! Rice soaked in water will have excellent taste and surprise with its crumbly structure.

Here how to boil rice in water to neutralize arsenic and other chemicals accidentally found in its composition.

The right way to cook rice (to remove arsenic)

1. Take 1 part dry rice and 5 parts water.
2. Leave rice soaked in water overnight.
3. Rinse the rice several times in the morning until the water is completely clear.
4. Dry the rice with a paper or cloth towel.
5. Take 1 part rice and 1.5 parts water. It is best to fill the cereal with warm water.
6. Add a pinch of salt. The salt will improve the taste of the rice.
7. Bring rice to a boil, reduce heat to low. Cover the pot or deep frying pan with a lid.
8. Cook rice over low heat for 10-15 minutes. Never open the lid! Remember: opened the lid - ruined the rice.
9. Delicious, fluffy and healthy rice is ready!

©DepositPhotos

Here's what interesting pilaf recipe sent by a reader from Azerbaijan. There is a slight difference: there rice is soaked in salted water, which is also very useful. Rice becomes tastier and whiter. In addition, salted water removes any unpleasant odor! Unfortunately, the rice groats of some manufacturers are disappointing. Cooked rice can smell musty, as if mice lived and flourished in it ... Have you noticed, dear readers?

“In Azerbaijan, too, rice is cooked in this way. My grandmother and mother soak rice overnight in salted water so that rice does not fall apart during cooking and is also boiled in salt water, like pasta. After the outflow of rice water, add the necessary spices and oil to the semi-cooked rice, put it on a slow fire and languish. This pilaf differs in taste from Uzbek, Turkish, Afghan pilaf. By the way, they also cook in Iran, just like we do. An indispensable ingredient is saffron…» Here how to cook rice so that it is crumbly.

©DepositPhotos

There are other very interesting ways of cooking rice, which turned out to be a novelty for me personally and for our editors. Eg, rice cooked in milk with butter and lots of cardamom. Rice needs to be soaked overnight. Pour the cereal with hot milk and boil over low heat for a long time along with cardamom. You can add sugar to taste. It turns out an unusually fragrant porridge, similar to pudding, try it!

©DepositPhotos

There is also an Uzbek recipe, which is a sin to keep silent about: rice with mash. Mash is such a small green peas with a special nutty flavor that is fully revealed in combination with rice. Rice with mung bean must be soaked overnight, then boiled in water over low heat. It turns out awesome, very satisfying and useful!

©DepositPhotos

We were amused by a comment from a respected reader when we first published a story on arsenic in rice. “I am so ancient that I remember how dentists put arsenic in a sore tooth, covered it with cotton wool. And the next day you come, and they pull out your tooth ... " Certainly things are changing. Not so long ago, people did not think about harmful substances in everyday life, in food and in the environment, they did not guess. Now the situation is different. Taking care of your health is very important, everyone is responsible for themselves.

My comrade Stoguno Cheval, the chief erudite of our editorial staff, with whom we often have lunch, confirms that the quality of nutrition really seriously affects the state of health. But do not forget how important it is to regularly stay in the fresh air, the rhythm of life, and passion for what you love! At the first opportunity, go to nature, dear reader.

Did you find this information useful, did you like our article? Tell me, do you wash rice and other grains before eating? Have you tried soaking rice overnight? If you wish, share your favorite rice recipe, we will be happy to keep it in our collection from the heart.

Post Views: 4 392

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.

Ruchiskitchen.com

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.

insidekellyskitchen.com

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.

Pilaf is a wonderful dish that is especially loved in oriental cuisine. The dish is prepared in different ways, each nation adds its own spices and ingredients. However, one ingredient remains the same, and that is rice. So that the cereal does not stick together and does not turn into a shapeless product, you need to know how to properly prepare it.

Varieties

There are three main types of rice: round-grain, long-grain, and medium-grain (medium-grain). Among them, you can count hundreds more varieties.

• round-grained has a high starch content, so the grains stick together when cooked.
• Long grain cook much longer. The low starch content makes cooked beans lighter, drier and more crumbly.
• medium grain is a cross between the two varieties.

Distinguish rice and color.

• White, although less nutritious, has some advantages over brown: it lasts longer and cooks faster.
• Brown rice, in turn, has a special nutty flavor, more useful elements, but it takes a long time to cook. The sweet brown cereal is popular in Asian cuisine.
• Black is a very nutritious source of iron, vitamins, antioxidants and fiber. Interestingly, during cooking, such rice acquires a purple hue.

Arborio rice is a starchy white cereal commonly used in risotto. It helps thicken the dish.

Glutinous is fine-grained, usually used in Asian cuisine, in the manufacture of rolls and sushi. It does not contain gluten. There are other varieties that are more difficult to get in stores.

Why soak?

Before cooking rice, it is not uncommon to see some housewives soaking it in water. Not everyone understands why this is necessary, and they prefer to simply rinse the cereal with water. In fact, the purpose of the procedure is to remove starch and dirt. The result is a product that is grain to grain, airy, non-sticky and perfectly spiced.

The grains become softer after soaking, the cooking time is reduced. The need for such a processing method depends on what exactly is being prepared. If this is sushi, then, of course, it is best to let the rice soak in water so that it boils well and is sticky enough.

How to prepare for pilaf?

Here the opinions of culinary specialists differ greatly, since taste preferences differ. Someone likes the dish to be crumbly, while someone prefers porridge with completely boiled cereal grains.

If the first option, then the soaking time cannot exceed more than thirty minutes, but, in general, it is advisable to simply rinse the rice with water. Salt is added to the soaking water, and it must be cold, then you can get perfectly cooked cereals in the end.

In the second option, the cereal can not be soaked.

Recipe for a delicious dish

For the preparation of pilaf, you can use pre-soaked rice. As a second base, plain water and various kinds of broths are allowed. In addition, you will need:

• oil (olive or sunflower);
• diced onion - green, white, yellow or red;
• chopped vegetables: celery, carrots, mushrooms, zucchini;
• spices;
• pine nuts, peanuts, almonds or raisins.

You can cook the dish in a rice cooker, cauldron, using fire, stove, oven. Onions are put in large quantities, but depending on personal preferences. Celery is highly recommended by professional chefs, carrots will add a beautiful color and pleasant taste, mushrooms will add color and aroma. Vegetables can be both a lot and a minimum. Carrots and onions are always considered the main ingredients, the rest are placed individually.

Heat oil in a frying pan and throw vegetables into it so that they acquire a golden color. Optionally add additional spices. By this time, the rice should have already begun to cook in the cauldron. Why it is desirable to take dishes with thick walls - in it the dish is completely steamed and saturated with the aromas of vegetables and seasonings.

The lid is lifted from time to time and the contents of the pan are stirred, then closed again. When using nuts or fruits, wait until the rice is fully cooked to mix everything together.

If the rice is cooked on the stove or in the microwave, the frying is also cooked separately and mixed in a few minutes until the cereal is fully cooked.

Methods for cooking cereals

You can cook rice in plain water, but the broth adds a special flavor. Black rice is cooked in a ratio of one and a half - two glasses of liquid to one glass of rice. Rinse it in a colander until the water runs clear. Bring the water to a boil, cover with a lid and reduce the flame to a minimum. The cereal is boiled for 30-35 minutes or until most of the liquid has been absorbed. After the pan is removed from the heat, let the product brew for 5 minutes.

To cook wild rice, use 3 cups of liquid for 1 cup of rice. It is advisable to soak it before cooking. Bring the liquid to a boil, reduce the heat, and simmer for 45 minutes.

To create risotto, you need 3 cups of liquid for 1 cup of rice. As in the case of pilaf, the grits are first fried in oil. Then water is added to separate the starch necessary for density.

The hardest part is making the right sushi rice. For a glass of cereal, you need to use one glass of water. Only short rice is used, which is brought to a boil at maximum heat, and then covered with a lid, and the temperature is reduced to a minimum. It will take about 20 minutes for complete readiness.

Steamed rice does not need to be filled with water, since it has already been pre-processed. If the hostess knows these subtleties, she can easily prepare a delicious side dish for meat, fish or high-quality pilaf.

You will learn more about how to soak rice for pilaf in the following video.

To understand how useful rice is, it is enough to visit any country in Southeast Asia at least once, where this cereal is the main food product. Among the local population, you will not see such a number of obese people as in European countries. A different food culture, attitudes towards work and rest, and most importantly, the daily consumption of rice dishes - all this contributes to the fact that the peoples of Asia are traditionally considered one of the healthiest on Earth. Is this cereal really so useful, and is it true that cleansing the body with rice is the safest method of cleansing the body?

When to Consider Cleansing

The body needs to be cleansed with rice cereal:

• with abundant loss, dryness and brittle hair;
• with a weak physical tone and increased fatigue;
• joint stiffness, pain in the muscles;
• frequent allergic and colds;
• with obesity associated with metabolic disorders;
• with an unsatisfactory condition of the nail plates (brittleness, delamination, yellowness);
• in case of poisoning (in the form of soups and cereals as a restorative diet).

The effect of rice cleaning on the body

Due to the absorbent action of this cereal, with its regular use, there is an improvement in metabolism and overall well-being. Especially if the intake of rice is combined with the use of a sufficient amount of water, greens, vegetables and fruits.

The rice diet is based on this property for cleansing the body of salts, toxins and toxins, which the body itself has ceased to cope with for various reasons.

Nutritionists have noticed that rice grains that have been repeatedly soaked in water have the best cleansing properties. Cleansing the body with such rice helps to remove harmful deposits in all areas:

• intestines;
• liver and biliary tract;
• joints;
• vascular system;
• epithelial tissues.

As a rule, one of the "side effects" of rice cleansing is weight loss, which is why detoxification of the body with rice is so popular among dieters. But to get the result, you need to know about the nuances of the rice diet, as well as to study such a question about the benefits and harms of rice.

Contraindications will be discussed below, but for now, let's get acquainted with the most popular methods of cleansing the body using soaked rice.

Tibetan way of cleansing the body with rice

It is not known how many centuries there has been a method of the so-called Tibetan rice cleansing of the entire body from toxins, salts and other deposits, but it is believed that rice used according to the Tibetan method removes deposits of harmful substances in a relatively short period of time. What is this technique?

1. Measure out as many tablespoons of rice as the age of a person.
2. The grains are thoroughly washed, placed in a jar or other container and poured with cooled boiled water. Dishes with rice are cleaned in the cold at night.
3. In the morning, water is carefully poured out, 1 tablespoon of swollen rice is selected and boiled, and the rest of the cereal is soaked in a fresh portion of non-hot boiled water.
4. Rice boiled until al dente (half cooked) is eaten unsalted, unseasoned with butter or anything else. First you should drink a glass of clean water.
5. The second breakfast, consisting of other products, can be eaten after 2-3 hours.
6. The procedure with the selection and cooking of part of the cereal and the replacement of water in the jar is repeated every day until all the rice is eaten. That is, if a 40-year-old person is engaged in the procedure, the course of cleansing the body with rice at home will be approximately 40 days.

Cleansing the body with rice according to this method has almost no contraindications.

Rice cleansing of the slagged organism by age

One of the easiest ways to cleanse the body with rice at home is to eat raw rice on an empty stomach in the morning.

1. For this, as many rice grains are taken as a person is old, soaked overnight in boiled water.
2. In the morning, you should swallow the washed rice on an empty stomach with a little water, and then do not eat or drink anything for 3 hours.
3. Subsequent meals up to 19 hours can be arbitrary, that is, in the usual mode and diet.
4. At 7 pm or a little later, a vegetable and salad dinner with a glass of weak tea or juice is allowed.

The course is designed for 10 days and before using it, you need to make sure that there are no contraindications. Overweight people are advised to give up foods rich in animal fats, carbohydrates, and sugar for the duration of the cleansing course.

How to Cleanse with Dried Soaked Rice

For those who are recovering on a trip, but would like to cleanse the joints with rice on vacation, we can recommend cleansing the body with rice, pre-soaked, washed and dried. It is not difficult to take such cleansing rice with you on vacation or a business trip. In this case, cleansing the body with rice should be carried out after preliminary preparation:

• pour 10 liters of water into 3 kg of rice grains (preferably use round rice);
• the next day, rinse the rice thoroughly and soak again overnight;
• rinse and soak the rice for another 3-4 days until all the starch is removed from the cereal (as a result of which the drained water becomes clear);
• throw the rice on a sieve, and when the water drains, spread it in a thin layer on a tray or baking sheet;
• Pour dried rice into a paper or linen bag.

Rice processed in this way can be eaten in the morning in the form of porridge cooked from 1 tablespoon of cereals, or raw (grains - according to the number of years), washed down with a small amount of water.

Is it possible to cleanse the body with rice kvass?

Kvass made on rice has a pleasant taste and mild cleansing effect to remove salts from the body.

1. To prepare kvass, pour 4 tablespoons of rice (preferably unpolished), 2 tablespoons of sugar and 6-7 raisins into a liter jar.
2. Top up with cooled boiled water and cover the neck of the jar with several layers of gauze.
3. Expose the jar to the sun.
4. After 3 days, start taking samples in the morning, in the afternoon, in the evening - as soon as the infusion has the sharpness characteristic of kvass, immediately pour it into another dish through gauze and put it in the cold.
5. Drink kvass 100-150 ml after each meal.
6. The duration of the course is 10 days, if kvass is well tolerated by the body.

If there is discomfort in the stomach or severe weakness, the intake of kvass should be stopped, and an additional amount of foods rich in potassium should be introduced into the diet.

Cleansing with rice in 3 days (express diet)

Many recipes for cleansing the body at home offer to clean the intestines and joints in just 3 days. These are the so-called express diets, designed to be used no more than once a month.

The main rule of using these methods is not to harm yourself. That is, it is impossible even in these 3 days to allow excessive exhaustion and dehydration of the body, because a violation of the water and electrolyte balance can lead to serious problems with the heart and breathing.

The essence of the diet is simple:

• pour 1 cup of washed rice with 1 liter of water and boil until half cooked or cooked, do not add salt;
• throw the boiled rice into a colander or sieve and let the broth drain;
• transfer to a deep bowl and eat throughout the day in small portions.

Given that rice is digested in about 2 hours, try to stick to this regimen (meal once every 2 hours), then you will not feel hungry. Do not forget to drink enough liquid - green tea without sugar, mineral water without gas, at least 1.5 liters per day.

To get vitamins and fiber, include fresh and stewed vegetables and fruits (200-300 g) in the diet of the first half of the day. Stick to the diet for 3 days.

Basic rules for cleansing the body with rice

Based on the foregoing, the following basic rules for cleaning rice at home can be distinguished:

1. To eat rice in boiled or half-cooked form, you should take round or Italian rice.
2. To prepare an infusion or kvass to remove salts, it is better to use unpolished rice.
3. To achieve the effect of cleansing in the process of rice diet, you should not eat foods containing salt, sugar, coffee, cocoa, fats.
4. To maintain the normal functioning of the body during the course of cleansing with rice, it is necessary to include fresh and stewed fruits and vegetables in the diet, as well as a sufficient amount of liquid.
5. The rice cleaning procedure should be started only if there are no contraindications.

When is rice cleansing contraindicated?

You can not use the cleansing of the joints with rice (and the whole body) in the presence of such diseases as:

• any pathology of the heart and blood vessels;
• cracks or obstruction of the intestine;
• tendency to constipation;
• urolithiasis disease.

You should also not resort to cleaning the child's body (under 13 years old) - as a rule, at this age the body is capable of self-purification and does not need additional measures.

Do not forget that doctors' reviews of such cleaning methods are full of skepticism. Therefore, those who trust traditional medicine more than extravagant methods of healers like G. Malakhov, it is better to refrain from such experiments on their bodies.

In conclusion, we can add that the healing properties attributed to rice (when it is called almost a panacea for all ills) are somewhat exaggerated. Of course, it is impossible to get poisoned by daily consumption of rice, but you should not hope that rice will save you from all sores.