The preparation time for the winter for each cook becomes a real holiday. So much delicious can be prepared, so many new recipes to try! Especially warm is the thought of how relatives and friends will rejoice in the cold months. And how will they start asking for the secrets of the girlfriend-mistress. Rice with tomatoes must be added to the planned list: it is prepared in an elementary way, it does not require cooling for storage. And it’s so tasty that the shelves reserved for cans with such blanks are empty at an incredible speed.
Rice with tomatoes: a classic recipe
The most recommended ratio of products is as follows: for 3.5 kilograms of tomatoes - per kilogram of bell pepper, carrot and onion, and a glass of rice will be enough. Of course, the composition is quite permissible to adjust in accordance with your tastes.
From the washed tomatoes, it will be necessary to cut out the rough spots that form around the stem, after which the fruits can be cut into quarters (especially large ones into eight slices). Then they are mashed with a combine or meat grinder. Peppers intended for rice with tomatoes are freed from partitions, seeds and tails, after which they are cut into squares. Bulbs are chopped for frying, carrots are rubbed on a coarse grater.
In the heated oil (it will take a little more than a glass), the whole slices are laid and fried for about 15 minutes. Then the tomatoes are introduced, the dish is covered with a lid, and its contents are stewed for a third of an hour. The next stage is pouring and mixing rice (not boiled!). After another quarter hour of exposure to the fire, an incomplete glass of sugar, two tablespoons of salt and half a glass of six percent vinegar are added. Ten minutes of cooking - and you can pack in clean cans, cork and cool. Turn the container over, wrap it up - no.
Yummy without vinegar
Fans of the most healthy preservation are advised to close the tomatoes with rice for the winter in another way. The ratio of products will be approximately the same, but you don’t need to bring tomatoes to slurry, they are cut in fairly large slices. It is better not to rub the carrots, but to work the old fashioned way with a knife. Peppers are drawn in half rings or thick straws. A third of a liter of oil is poured into a deep frying pan, and the products are sent to it in stages: onions, carrots, tomatoes, peppers, lastly - rice. The intervals between the bookmarks should be about ten minutes. When the rice is almost ready, but not yet softened, salt (one hundred grams) and sugar (twice as much) are poured. For piquancy and better preservation, peas and lavrushka are added. Pack rice with tomatoes should be hot, cool - under cover. Cooling is recommended for storage, but the housewives, who have tested the recipe, assure that the salad perfectly stands next to the jams and compotes in the pantry, without making any attempts to explode.
Original blank
Tomato recipes with rice for the winter usually assume the presence of ripe fruits in the spin. But no less tasty is obtained with greens. Again, the composition remains intact (only pepper is removed from the list). But the cooking order is changing. Since green tomatoes are noticeably harder than ripe ones, they are cut into small pieces and sent to the pan with vegetable oil in the first place. Then, when the tomatoes give the juice, raw rice is poured, and only after ten minutes - chopped carrots with onions. You need to cook “until ready”, so you have to try so as not to miss the moment. Shortly before removal, half a cup of coarse salt and full sugar, even with a slide, are added. Some culinary experts advise to introduce vinegar, to guarantee safety. If you agree with this opinion, infuse the liquid according to the very first recipe.
Tricks from experienced chefs
- Rolling rice with tomatoes for the winter, soak the cereal for an hour or two before cooking. Then it cooks faster, and does not preserve stiffness in a slightly undercooked form. But to cook rice separately is absolutely not worth it: it should languish in vegetable juice.
- If you can with vinegar, in this salad its apple variety “looks” best. With the usual, dining room, the taste will be boring, and the wine stands out sharply against the background of vegetable tenderness.
- Other ingredients can be added to the salad. Try its versions with zucchini, eggplant and even cabbage - you will not regret it!
Interesting experiments and tasty winter!