Rice is often present on the dining table. Any housewife has cooking secrets and favorite dishes from this cereal. You can cook rice without much effort, the dishes from it are very tasty.
How to cook rice so that it turns friable? This is most often asked. Long grain rice is the easiest to cook, since the most noble varieties of basmati and jasmine invariably turn out to be friable. But still you need to know how to cook round, brown, wild rice.
How to cook Long Grain Rice
There is a folding method. According to this cooking recipe, rice is simply boiled in a saucepan in a large amount of salt water so that the grains do not stick together during cooking, then discarded boiled cereal in a colander. Allow the liquid to drain and season the rice with butter. This is how cereals are prepared for hinged pilaf - according to the recipe, rice is not cooked until cooked, it comes in a casserole with other ingredients.
If you strictly adhere to the principles of cooking, then everything will work out. And there are only two of them:
Take any container for measuring rice and water: a bowl, a mug, a glass, a ladle. Measure 1 container (this volume is called the "part") of rice cereal and pour 1.5 parts (containers) of boiling water. For example, two cups of rice need three cups of boiled water. For greater friability, the cereal is fried with spices in ghee, and then poured with boiled water. Take a large saucepan so that the liquid does not “run away”. Even if two glasses of cereal are brewed, a 3-liter saucepan will be at the right time.
After boiling water, the cereal is boiled, covered with a lid for 12 minutes. First 3 minutes on a high flame, then 7 minutes on average and 2 minutes on low. Remove from heat and wrap up without opening the lid with a blanket or a thick towel for 12 minutes.
How to cook round rice
Round rice cereal - velvety, starchy, absorbs a large amount of water. It is not friable, porridge and pudding is made from it, it is not washed. Grain is poured with water in a proportion of two parts of rice and one part of water and boiled until the water is absorbed. Then pour (about two parts) cream, milk (maybe coconut), add granulated sugar, spices and other prescription additives.
How to cook brown rice
Brown, unrefined or brown is any kind of rice cereal. And depending on the type of cooking method chosen. But there are two serious differences: the amount of fluid used and the cooking time. The cereal, uncleaned from bran (thin shell), is cooked longer by 1/3 and in a larger amount of liquid. It is necessary to familiarize yourself with the instructions on the rice packaging - only the manufacturer knows how to process the cereal and how to cook it.
How to cook wild rice
In fact, this is not rice, but water grass with seeds similar to rice. They are very dense, so they are carefully steamed in advance before mixing with plain rice. This rice is boiled in a proportion of 1 part rice and 3.5 parts boiling water. Wild rice is cooked for 35 minutes. The hinged method of cooking is very convenient, it is better to look at the cooking time on the packaging.
Rice for pilaf
Rice groats for Uzbek pilaf can be of different types: sanam, alanga, lazar, chungara, devzira. Any kind of rice is washed thoroughly, and then soaked for a couple of hours in slightly salted warm water. The liquid should cover the rice completely, otherwise it will break in the pilaf and turn into porridge.
Pilaf is also cooked from other types of rice cereals - medium-grain (Kuban) and long-grain (Basmati), but the rules for preparing rice remain the same.
Sushi rice
To prepare rice at home for sushi, take special rice, on the packaging it is written - "Rice for sushi" or "Japanese".
First rinse the cereal, changing water 5-6 times. After that, pour cold water in a ratio of 1: 1 (+ 10% of the total boiling water), bring to a boil, reduce the flame to a minimum and cook for a quarter of an hour under the lid. Then wrap the pan with a thick towel for 30-40 minutes. They transfer rice into unvarnished dishes made of wood. They put warm cereal in the middle of the container, pour the dressing prepared according to the recipe, spread the rice with a spatula, then together with the dressing again collect in the middle - repeat the procedure four times, leave for a quarter of an hour. When the rolls are cooked, the temperature of the rice should be 32–34 degrees, not less. If you use a container not of wood, then reduce the amount of refueling used by 1/3 of the prescription amount.
Delicious side dish
Rice is an excellent side dish for meat, vegetables, fish, seafood, poultry. It has high nutritional properties and does not harm the figure. Complex carbohydrates, fiber, amino acids, calcium, B vitamins, iodine, potassium, phosphorus, iron, zinc form the necessary minimum of vitamins and necessary substances for health.
Rice has long been popular for the most part in eastern states, but now its benefits are appreciated all over the world. It has a positive effect on the digestive tract, on the heart and blood vessels, improves memory, supports the nervous system. Rice on a side dish is made mainly for meat, because it does not make it heavier, but only delicately supplements.
Rice Garnish: A Quick Recipe
Consider one way to cook rice. Sfoto it will be much easier. Round and polished rice groats quickly boil, and therefore it is mainly used for making cereals. For garnish, use brown or long-grain, steamed. The result is a loose side dish.
The necessary components:
- 0.5 kg of rice cereal;
- 1 tbsp. l sunflower oil;
- salt;
- favorite spices.
Rice recipe with photo:
- Rice is washed under running cold water until the water is completely transparent.
- Damaged and black patches are chosen.
- Pour the cereal into the pan and pour water so that it is a couple of fingers above the level of rice.
- Add spices, oil and salt. Mix thoroughly.
- When the water boils, turn off the heat and let the dish brew for 30 minutes. So the rice is steamed and it will not be boiled.
Japanese Rice Garnish
For a classic recipe for preparing rice for a side dish from real lovers of cereal crops, the Japanese, you will need:
- 1 glass of rice;
- 2 chicken eggs;
- 1 bunch of green onions;
- 3 tbsp. l butter;
- 2 tbsp. l soy sauce.
Step by step recipe for cooking rice:
- Rice groats are thoroughly washed until the water is completely clear.
- Pour one and a half glasses of water into a saucepan.
- Bring to a boil without covering.
- When the water boils, make a small flame, cover the pan with a lid and cook for a quarter of an hour.
- Chicken eggs beat with a whisk.
- The onions are washed and finely chopped.
- Fry the eggs and onions in a pan, adding butter until the eggs turn into lumps.
- Add rice to the pan, pour soy sauce.
- Stir thoroughly and serve.
Oven cooked rice
There are several ways to cook, consider them carefully.
The traditional option.
Croup is washed to clear water. Pour into a bowl and pour liquid in a ratio of 1: 2, add salt to taste. They put in an oven heated to 160 degrees and cook 40 minutes until the water is completely absorbed. In the cooking process, mix a couple of times. For a savory aftertaste, favorite seasonings and herbs are added to the rice.
Combined rice recipe .
Washed cereal, poured into a container with thick walls. Pour water 2-3 cm above the surface of the rice. Salt to taste. Set on fire, bring to a boil and cook for 10 minutes. Put in the oven, warmed up to 180 degrees, and cook for a quarter of an hour.
Preliminary roasting.
Washed cereals are slightly dried with a paper towel. A drop of sunflower oil is poured into the heated pan and the cereal is poured. Continuously stirring, fry a couple of minutes. Then spread in the prepared container and pour cold salted water in a ratio of 1: 2. Prepare half an hour before absorbing the liquid.
It should be noted that the cooking time and the amount of water used is determined by the type of rice groats:
- Polished white rice is cooked 20 minutes after boiling. 1.5 parts of water, broth or milk are added to 1 part of cereal.
- Steamed rice groats are not pre-soaked before. Cook for half an hour. 1 part of rice accounts for 2 parts of the liquid.
- When wild and brown rice is cooked, it is pre-soaked in cold water for a couple of hours. Cereals are cooked for 1 hour.
- The method of cooking rice types of baldo, arbolioli, carnaoli is different from the rest. Do not wash the grits before cooking. It boils quickly, it is brought to half-preparedness. Cooling, the rice absorbs all the liquid and comes to full readiness.
Pros and Cons of Oven Baked Rice Dishes
- Rice cooked in the oven is crumbly, unlike cooked on a fire or microwave. When baked in the oven, rice acquires a bright aroma and intense taste.
- Baked rice is considered more useful because they use a minimum of spices and oils when cooking, so baked rice dishes are included in the diet and children's menu.
- One of the advantages of dishes is lightness and low cooking time. This is a very important point, since there is no need to constantly monitor the process.
- The method of cooking rice in the oven is good because the dish almost does not burn and does not "escape" from the container.
- Rice desserts and casseroles come out delicious, with a bright taste and a golden crust.
What rice dishes are cooked in the oven
Rice dishes baked in the oven include a full breakfast, lunch and dinner on the menu. They are also used as a hearty and healthy snack.
- For breakfast, milk rice porridge with pumpkin, casserole of boiled rice and cottage cheese are prepared.
- The first dishes in the oven come out very rich and fragrant. Delicious are pickle and kharcho soup.
- Main dishes are made with meat, fish, vegetables, gravy and sauces. Lean and meat pilaf, paella, risotto, rice meatballs and meatballs are cooked in the oven.
- In the oven, they make fillings for kulebyaki, pies, stuffing vegetables, cabbage rolls, and prepare various hot and cold snacks.
Oven roasting tricks
For different dishes, the technology of rice preparation involves various preparation of cereals. Salted and sweet casseroles are cooked from boiled rice. For pilaf or crumbly side dish, a little fry the rice in vegetable oil. For a side dish or milk rice porridge, the rice is washed somewhat in cold water.
Tricks and little secrets:
- To cook rice in the oven, take cast-iron utensils with thick walls and a lid (pans, cauldrons, fryers), clay pots, ceramic pans.
- If the baking dish is without a lid, it is covered with foil folded in a couple of layers.
- To prevent rice from sticking to the walls of the container, it is lubricated with sunflower oil.
- Choosing the size of the container, take into account that the cereal increases in volume a couple of times.
- To reduce cooking time, pre-soak rice in water for one hour.
- For a crumbly dish with a rich taste, the cooked rice is left in the disconnected oven for another 30 minutes.
Rice is a frequent guest at the casual and festive table. Every housewife has her own cooking tricks and rice specialties. The preparation of this cereal does not require much effort, and the dishes always turn out delicious, with a rich aroma and pleasant texture.