Rice is cooked 1 to 2. How to properly cook delicious fluffy rice as a side dish

One of the most common cereal crops on the planet is rice. The product appeared about 9000 years ago. Thailand and Vietnam are considered the birthplace of rice. In the east, cereal remains the main food product to this day. Unfortunately, for some housewives, cooking any cereal is backbreaking work. Indeed, in order for the rice to turn out fluffy and tasty, you need to take into account some factors. So how to cook rice fluffy? And how long will it take?

How to choose the right variety of rice?

For different dishes requires its own variety of rice. To avoid mistakes, just remember the simple rules for preparing side dishes and other dishes:

• To prepare pilaf, only long grain is used. Found in supermarkets today a large number of long steamed rice. This product does not stick together during the cooking process and retains its friability. The pilaf will be as tasty as possible.
• For porridge, cabbage rolls, and pie it is customary to use round rice. It will give a viscous texture. In general, this grain is used for all dishes that require glued rice to bind several ingredients together.
• For preparing side dishes, only steamed rice is used. After steam treatment, the grains will retain their integrity and shape. So, the side dish will be crumbly.

These are the most common, frequently used varieties of cereal. There are others, not so popular types rice They belong to exotic varieties: red, brown, wild, jasmine. Nutritionists say that the most useful is the wild one. It is cleaned only from the husk, and the beneficial bran remains on its surface. But, this is also the most expensive product.

How to cook rice so that it turns out rich and tasty? It is very important to pay due attention to the container in which the product will be cooked. It is strictly forbidden to cook cereals in an aluminum pan. In such a dish it will burn. In addition, when stored in such dishes, oxidation processes occur, which leads to rapid spoilage of the dish. The most the best option is the use of a cauldron. But today it is difficult to find this device on modern kitchen. Therefore, a saucepan with a double bottom or enamel dishes is no worse.

Preparing rice for cooking

To get tasty crumbly garnish, before cooking it must be rinsed under cold, running water. This is done in order to remove excess starch. It is due to the large amount of starch that the stickiness of the cereal is achieved. Also, when washing, the product is cleaned of dust, debris, and harmful impurities.

It is better to use a sieve for washing. This will speed up the washing process and make it better. But, if you need to get a sticky grain (for example, for risotto), you should not rinse it. Simply rinse to remove dirt and dust. Rice will cook faster if you pre-soak it in cold water for 40-50 minutes. At the same time, it will be necessary to reduce the amount of liquid used for direct cooking.

To achieve maximum fluffiness, some cooks add a small amount to the water. vegetable oil. Great option will be used olive oil. Just 1 tablespoon is enough. When using more of this product the rice may lose its taste. Will change taste characteristics and the dish itself.

Proportions of rice and water

It is generally accepted that cooking rice requires twice as much liquid. So, the standard proportion is 1 to 2. But this standard is approximate. When following the proportions, you need to take into account the variety and type of grain. So, the water level may vary:

• Long rice - 1 to 1.5;
• Medium grain - 1 to 2;
• Round - 1 to 2.5;
• Steamed - 1 to 2;
• Brown - 1 to 2.5;
• Wild (brown) - 1 to 3.5.

You should always read the instructions on the product packaging. The manufacturer indicates the exact proportions, taking into account the type of individual processing of its products. Most often, rice is poured cold water. It is also worth remembering that during the cooking process the grains almost double in size. Therefore, dishes of the appropriate size are selected.

How to cook fluffy rice in a saucepan?

The simplest and most common way to cook cereal is to cook it in a simple saucepan. But even here some features need to be taken into account. So, to achieve fluffiness, the rice must be thoroughly washed. The required amount of grains is poured into the already boiled, salted liquid. You need to stir the rice once after adding it so that the grains do not stick to the bottom of the pan. There is no need to stir the product any more (during cooking).

As soon as the dishes boil, the heat is reduced to a minimum, and the dishes are covered with a lid. Thus, the rice simply simmers on the fire. It is important not to lift the lid. Otherwise, it will take longer to cook the rice. To prevent the product from starting to stick together, do not stir it. Indeed, with such intervention, the grains lose their integrity, and the active release of starch begins.

How long does it take to cook rice in a saucepan? Cooking time also depends on the type of grain:

• White round, long rice - 20-25 minutes;
• Steamed long grain - 30 minutes;
• Brown, red - 45 minutes;
• Wild unpolished - 50-60 minutes.

After the dish is cooked, it should stand for another 10 minutes under the closed lid. If it so happens that there is excess liquid left, it must be drained. In case of difficulties, you can cover the pan with rice with a waffle towel. It will absorb excess moisture very quickly.

Cooking crumbly grains in a double boiler

What could it be healthier than rice? Cooked rice in a steamer. This option for preparing any dish allows you to preserve almost all the beneficial substances of the product. But it's not so easy to cook crumbly cereal in such a device. For everything to work, you need to follow the instructions:

• Sort and wash the rice grains;
• Let them stand until the liquid drains;
• Pour boiling water over the product;
• Soaking lasts half an hour, after which the liquid is drained;
• Place rice on steamer rack;
• Spread the rice evenly with a spoon, add water;
• Cook the product for half an hour, selecting the “Grain” mode;
• After cooking, add a little vegetable oil, cover with a lid and let stand for a while.

To give the rice good taste You can add any spices and seasonings.

Other ways to cook rice

To prepare cereals you can use not only usual pan. Few people know, but rice can turn out very tasty and crumbly when using the microwave. So, as always, the grains are washed and poured into a microwave-safe dish. The cereal is poured with already boiled, salty water. The proportion is maintained 1 to 2.

Set the microwave to maximum power (800-1000 W) and cook for 5 minutes. After this, the dish is mixed, and the microwave power is reduced to 500 W. Now the product is cooked for 15 minutes. The side dish is taken out of the microwave, covered with a lid and infused for another 15-20 minutes.

How to cook a side dish in a frying pan?

There is an option to cook the cereal in a frying pan. The recipe is as follows:

• Pour the required amount of water into the pan;
• Add salt, rice and olive oil;
• Wait until it boils and reduce the heat until bubbles form;
• Cover with a lid and cook for 15-17 minutes.

A couple of minutes before it’s ready, you can add a little soy sauce. And in order for the grains to turn out golden, they should first be fried before the cooking process. This way the rice will not boil over and turn into porridge.

Cooking rice in a slow cooker

To prepare a dish in a slow cooker, rinse the cereal in cold water, pour it into a bowl and add water (boiling water). The proportions are kept at 3 to 5. Then, vegetable oil and salt are added to taste. The multicooker is set to the “Grain”, “Cooking” mode. The time that is set automatically is quite sufficient. The rest of the spices are added after the dish is cooked.

How and how long to cook rice in bags?

Today, cereals in bags are very popular. They cook quickly and don't stick to the bottom of the pan. Such grains do not need to be monitored or mixed. Rice in bags is always steamed, so it is almost impossible to boil it. A bag of cereal is simply immersed in boiling water and cooked for the specified period of time on the package. On average, the product takes 20-30 minutes to prepare.

How to cook rice porridge with milk?

Rice porridge cooked with milk is very tasty and healthy. Pediatricians recommend introducing this dish into complementary foods for babies. To prepare it you will need the following ingredients:

• Round rice - 1 cup;
• Milk - 2 glasses;
• Salt - 1/4 teaspoon;
• Sugar - 1/2 teaspoon;
• Butter - 30 grams.

In this case, there is no need to wash the grains. The entire amount of rice is poured into a glass of water and put on fire. The cereal must be constantly stirred so that it does not stick to the bottom of the dish. As soon as the water has evaporated, the product is removed from the heat.

Next, add 150 grams of milk to the porridge and bring to a boil. At this time, the rice is also constantly stirred. As it boils, the rest of the milk is added in small portions. At this stage, sugar and salt are added. You can add a little vanilla for a pleasant aroma. Cook the porridge until the grains are completely boiled.

The butter is added after full readiness dishes. Milk porridge is very tasty when combined with raisins, candied fruits, nuts, and fruits. If you are cooking about the benefits, then it is customary to add boiled pumpkin.

Preparing rice for sushi

Today, sushi and rolls are very popular. One of the main ingredients of this dish is rice. The ability to make a roll in principle depends on the quality of its preparation. Therefore, cereals are given Special attention. The Japanese use special varieties of rice for this:

• Japanese;
• Mistral;
• Sen Soy.

The classic small, round cereal will also work. Before cooking, the grains must be soaked for 15-20 minutes. They need to be cooked in a ratio of 1 to 1.5 for 15 minutes. After cooking, the rice is dried for the same quarter of an hour. The cereal will be sticky and viscous. This will make you blind desired roll without difficulty and special effort. Special sushi vinegar, which is used to sprinkle the porridge, adds even more stickiness.

I think I won’t be mistaken if I call rice one of the most popular cereal crops; the fact that it feeds more than half of the population of our planet is enough. Rice was known in ancient times, about six thousand years ago, which became known from ancient Chinese and ancient Indian manuscripts found.

To this day, rice remains the most important part culinary traditions Asians. In Russia, rice appeared about two hundred to three hundred years ago; here they began to cultivate well-established varieties of round-grain rice, from which soups and porridges were already prepared at that time.

In modern cooking, the range of rice dishes has become simply huge; different varieties of rice have begun to be used, most suitable for preparing certain dishes. However, all this diversity requires study and special approach in use. Let's figure out which types of rice are best to choose for preparing certain dishes and how to cook rice correctly so that its taste qualities are revealed in the best possible way.

Composition and beneficial features rice

100 grams of rice contains:

• 72.5 g carbohydrates
• 6.4 g protein
• 0.9 g fat
• 30 mg calcium
• 70 mg potassium
• 104 mg phosphorus
• 38 mg magnesium

Rice is very nutritious and, since it has a low calorie content (depending on the variety, it is 300 - 400 kilocalories per 100 grams), it is widely used in dietary and sports nutrition (many athletes stay in shape on a diet of rice and white meat). Draws attention to the presence of substances necessary for normal life human body, as well as low fat levels. In addition, the rice shell contains vitamins B, PP, folic acid, fiber, amino acids and minerals - this is why unpolished rice is considered the healthiest. It is worth knowing that for all its advantages, rice is able to remove harmful substances from the body.

Types of rice

There are dozens of varieties of rice, ranging from wild, brown unpolished rice to white parboiled rice. Almost all varieties differ in appearance, composition of vitamins and minerals, as well as taste qualities. This or that variety is used in cuisines around the world depending on culinary preferences and traditions. For example, for sushi, rice varieties rich in starch are chosen, thanks to which the rice will keep its shape and not crumble, and for a cook from Uzbekistan it would be a real insult if guests eat pilaf with a fork (only with a spoon, since a properly prepared dish should be crumbly).

The right variety of rice and its proper preparation are the key to obtaining desired consistency, aesthetic appearance and great taste dishes. Each variety has some characteristics, taking into account which each of your experiments with cooking rice dishes will be successful. Therefore, when faced with a variety of rice varieties in the store, first of all pay attention to the length and shape of the grain.
Long grain rice
This seems to be the most common variety. Its grains are thin and long. This makes an excellent crumbly side dish for fish and meat, since the grains do not stick together when cooked.

Short grain rice
It sticks together very well when cooked due to its ability to absorb water well, so it is suitable for making desserts and casseroles, as well as puddings so beloved by the British. This rice is also used to make sushi.

Medium grain rice
It has oval-shaped grains, the length of which is 3-5 mm. It contains a lot of starch, it absorbs quite a lot of water, giving dishes viscous consistency. It is chosen for making paella, risotto and soups.

The color of rice, which indicates its usefulness, is also important:

White rice
We use it most often, unfortunately, not knowing that snow-white color is the color of polished rice, which, after processing, has lost a huge part of its useful substances. You can also find slightly yellowish or pale parboiled rice, which is steamed, resulting in useful components they are preserved in it, it does not stick together during cooking, but it is inferior in taste to other types.

Wild rice
Often found in packages with long grain rice. It can be identified by its black color and elongated shape. It contains great amount minerals, vitamins and fiber. Used as a side dish for fish dishes.

Brown rice
Perhaps the most useful of all varieties of rice, since it retains the shells that are most beneficial for the body, especially the elderly and children.

How to properly rinse rice

The time and process of cooking rice depends on the variety you choose, but the basic principle is that the rice must be washed before cooking. There are two reasons why it is necessary to wash rice. Firstly, some factories use talc in the production process (since we mainly consume imported rice, to improve appearance, and also for preservation during transportation, the rice is “glazed”. “Glazing” consists of covering the grains with a mixture of glucose and talc), secondly, in this way you will remove starch from the grains, which is the main culprit that sometimes instead of delicious porridge the result is an unsightly sticky mass.

For this:

Measure out the amount of rice required for preparing the dish;
- pour the rice into a convenient, deep container (I take a large salad bowl for these purposes);
- pour rice big amount cold water, mix the rice carefully and drain the water.
We repeat everything several times until the water becomes clear (some cooks rinse the cereal 7 times).
After washing, discard the rice in a colander and leave for a while so that the rice dries well.

Some cooks practice soaking rice (the time is chosen differently, usually 30-60 minutes), which reduces its cooking time.
Traditionally, basmati rice is soaked to maximize its length.

It's up to you to soak or not, but be careful. If you decide to soak the rice, you need to reduce the amount of water, since the rice absorbs water when soaked and you may end up with viscous porridge, instead of fragrant crumbly pilaf. Usually the ratio is 1:1+1/4 (1 cup rice - 1+1/4 cups water)

Cold or boiling water?
Depends on the method you will use to cook the rice. Typically, cold water cooks rice at closed lid. When the water boils, reduce the heat and continue to cook the rice with the lid closed over very low heat until the water is completely absorbed. In boiling water, cook the rice with the lid open until the water boils away, then the heat is reduced, the rice is covered with a lid and it is steamed over very low heat. The method chosen depends largely on the type of rice and the dish being prepared.

Proportions of water and rice
The proportion of 1 cup of rice to 2 cups of water is far from universal (although that’s what I use). It all depends on how much water evaporates during the cooking process and the cooking time itself. 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 pan, 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. However, let me point out that the more rice you cook, the less water you will need. For example, on cooking websites I found information that to prepare 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.

Rice is one of the most popular cereals. Why is it useful? rice cereal? How to cook rice so that it always turns out tasty and crumbly? How long should you cook rice? From this article you will learn about the features of rice and the secrets of its preparation.

Rice is rich in content healthy carbohydrates, it contains quite a lot of protein, vitamins (E, H, group B) and minerals(magnesium, potassium, iron, phosphorus, calcium, iodine). Compound different varieties rice, of course, is different, but these basic components are always contained in it.

Due to its enveloping effect, rice is useful for gastrointestinal diseases. Unlike other grains, rice does not contain gluten, which can cause allergies, so rice is often used for baby and diet food.

The average calorie content of rice is 300 Kcal per 100 g, but rice groats are successfully used for weight loss and fasting days due to the fact that it removes excess sodium from the body (we get it with salt), and along with it water is removed, which is useful for metabolism.

Many people are interested in questions about how to cook rice, how long to cook rice, how to cook rice to be crumbly or how to cook rice to be soggy and squishy. To cook rice correctly, you must first understand that recipes proper cooking rice depends on the type of rice. That is, for a particular dish you must first choose the right rice, and then cook it correctly.

There are a lot types of rice– let's talk about the most popular of them.

Long grain rice– long, thin and transparent, does not contain many adhesive substances, so it does not boil or stick together. It is ideal for preparing side dishes and pilaf. This rice is grown mainly in Asia. The most popular varieties are Basmati and Jasmine.

Medium grain rice shorter, slightly thicker and less transparent than long grain. It sticks a little when cooked because it contains more starch. Its distinctive feature is its ability to absorb aromas and tastes. This rice is perfect for making soups and risotto. Medium grain rice is grown in Spain, Italy, and Australia. The most popular variety is Arborio.

Short grain rice has an oval shape and is practically opaque due to high content starch. This type of rice has the highest calorie content. When cooked, it absorbs a large amount of water and sticks together. It is great for making porridges, casseroles, and sushi. This type of rice is grown in many countries around the world. The most popular variety is Camolino.

Unpolished (brown) rice contains many useful substances and fiber due to the shell, which is preserved during processing. This type of rice takes longer to cook and does not have the same delicate taste, like polished rice, but the protein in such rice is no less than in meat. Before cooking brown rice should be soaked, preferably overnight.

Parboiled rice It is considered healthier than ground grain because during the steaming process, most of the vitamins and minerals are absorbed into the grain rather than ground together with the shell. This rice does not stick together.

Separately, it is worth noting the Uzbek Devzira rice. Unlike other varieties of rice, it absorbs much more fat and spices, making it ideal for preparing pilaf.

Wild rice(Tsitsaniya aquatica) is an unrefined product, due to which it contains a lot of protein and nutrients. Wild rice has sweetish taste and a light nutty aroma. Cook for 30-40 minutes. Used primarily for side dishes, it is often mixed with white polished rice. Grown only in North America, this explains its cost.

The aroma and taste of rice largely depends on where it is grown. Don't rush to buy imported rice. Although it appears to be of higher quality, this is not necessarily the case. In some Asian countries (Thailand, India), for example, there is a state reserve of rice. It is pre-canned. And after a couple of years, after it has lost most of its useful substances, it is exported. While in Russia and Ukraine rice is seasonal product, because it is grown as much as is needed for a year. True, not all varieties of rice can be grown in our conditions. We mainly grow short-grain rice.

When choosing rice, pay attention to the grains: they should be the same color and size, without debris or pieces. If this is not the case, then you have a low-quality mixture of different varieties.

How to cook rice correctly so that it turns out tasty and healthy? There are some rules and secrets for this:

Use dishes with thick walls and bottom (so the heat will be distributed gradually and evenly). It can be cast iron, glass or Teflon cookware, but not enamel - the rice will burn in it;

To cook rice, use a large diameter container: the thinner the layer of rice, the more evenly it will cook. If the rice layer is too thick, the top grains may turn out dry;

During cooking, rice can be stirred only once - immediately after the water boils. After this, you should not stir the rice;

If the rice sticks together, you can rinse it with cold water, close the lid, wrap it in a towel and leave for 15-20 minutes. But in this case it is very important to let the water drain well, otherwise the rice will turn out watery;

If the rice has absorbed all the water but remains undercooked, remove it from the heat and leave it covered for 20 minutes.

Fluffy short grain rice that always works

A simple way to cook rice, following which you can make even short-grain rice very tasty and fluffy.

Ingredients:

Short grain rice – 100 g

Water – 150 g

Vegetable oil – 1.5 tsp.

Preparation of short grain rice:

To make short grain rice crumbly, it is important to follow the proportions exactly. At this method For cooking, use 2 parts rice and 3 parts water.

1. Before cooking rice, it must be thoroughly but gently washed to get rid of excess starch, which makes our rice sticky. Rinse the rice with cold water at least five times until the water becomes clear.

2. Then you need to dry the rice. To do this, pour the rice into a fine-mesh sieve and leave for an hour. We do all this in order to reduce the stickiness of rice.

3. If you don’t want to wait a long time, you can spread the rice on a paper towel in an even layer and leave to dry for 15-20 minutes. To further speed up the drying process of the rice, you can pat it dry with another paper towel.

4. After the rice has dried, place a saucepan or frying pan over high heat. Be sure to take dishes with a thick bottom, as it distributes and retains heat better. Moreover, it is advisable to take dishes with as large a diameter as possible, because the thinner the layer of rice, the more evenly it will heat up and the more crumbly it will turn out. If you are cooking a small amount of rice, then a thick-bottomed saucepan is sufficient.

5. When the saucepan is well heated, add vegetable oil (it can be sunflower, olive, sesame or any other oil you like). Lightly grease the sides of the saucepan with oil.

6. Pour rice into vegetable oil and fry over high heat for 2-3 minutes until translucent, stirring constantly. You can tell that the rice has already been sufficiently fried by its pleasant aroma. If the aroma is unpleasant, then you overdid it.

7. Then very carefully pour in the water and wait until it boils. Cover tightly, reduce heat to low and cook rice for 7 minutes. Then, without opening the lid, remove the rice from the heat, wrap it and leave for another 10 minutes.

8. Rice should not be salted so as not to increase the stickiness of the grains. Add spices to rice only at the very end of cooking. If desired, you can add to cooked rice butter.

If you remember how to cook rice in this way, and your short-grain rice turns out tasty and fluffy, then you won’t be afraid of any other rice!

An easy way to make fluffy long grain rice

This is perhaps the simplest and quick way cooking long grain rice. The rice turns out very tender and crumbly.

Ingredients:

Long grain rice – 100 g

Water – 200 g

Cooking Long Grain Rice:

1. Rinse the rice with cold water until the water becomes clear (at least 5 times). We do this carefully so as not to damage the grains. This procedure is necessary in order to remove excess starch from the rice, which will stick it together.

2. Then pour the washed rice into a thick-bottomed bowl (this can be a saucepan, cauldron, saucepan or frying pan). The thinner the layer of rice, the more crumbly it will be, so it is advisable to take a container of large diameter.

3. Immediately pour cold water over the rice, cover with a lid and place on high heat. It is advisable that the lid be transparent, so we can observe how the rice is cooking and adjust the temperature in time.

4. After the rice boils, reduce the heat by half (slightly less than medium) and open the lid. Leave the rice to cook until the amount of water is reduced by three times (for example: if the water was two fingers above the rice, then wait until its level is slightly less than one finger). For those who like slightly undercooked rice (“al dente”, as they say in Italy), wait until the water is halved.

5. Then remove the rice from the heat, close the lid tightly, wrap it in a towel and let stand for 20 minutes. During this time, the rice will absorb all the remaining water. Don't be tempted to leave the rice on the fire until the water has completely evaporated, otherwise it may burn.

6. After 20 minutes, you can add, for example, 20 g of butter to the finished rice and enjoy delicious crumbly rice!

Rice for sushi

This rice is suitable for making rolls, nigiri or other Japanese dishes.

Ingredients:

Sushi rice (round grain) – 1 cup (200 ml)

Water – 1 glass (200 ml)

Kombu seaweed (optional)

For refueling:

Rice vinegar – 35 g

Sugar – 25 g

Salt – 6 g

Preparing sushi rice:

In order to prepare sushi rice, we need high-quality short-grain rice. It is best to use special Japanese sushi rice.

Cook sushi rice in the ratio of 1 cup rice to 1 cup water. It is worth noting that it is the volume of rice that is taken into account, not its weight.

1. The first thing to do before cooking sushi rice is to thoroughly rinse the rice with cold water, at least 7 times, until the water runs clear. This must be done carefully; in no case should you rub the rice with your hands, so as not to damage the grains.

2. Then pour the rice into a sieve and leave for an hour to allow the water to drain. You can spread the washed rice on a paper towel, then it will take much less time to dry (about 20 minutes).

3. After the rice has dried, pour it into the pan. It is better to take a pan with a thick bottom. Then the heat will be distributed more evenly.

Tip: to prevent the rice from burning to the bottom of the pan, you can use special kombu seaweed (not to be confused with nori sheets). Leave one such sheet in cold water for 15 minutes to soften it. Then remove the kombu from the water and line the bottom of the pan with this sheet. Pour the rice directly onto the kombu sheet. Algae will not only prevent our rice from burning, but will also give it its aroma.

4. Pour cold water over the rice, cover with a lid and place on high heat. From this moment on, we do not open the lid until the very end of cooking, even if we really want to see how our rice is doing.

5. Cook sushi rice over high heat until the water boils (7-10 minutes). After the water boils, reduce the heat to low and cook the rice for another 10 minutes (until the water is absorbed). After this time, turn off the heat and leave the rice for 20 minutes.

6. Meanwhile, prepare the dressing for the rice. The amount of dressing should be approximately 1/6 of the amount of rice. That is, if we have 200 g of rice, then the amount of vinegar will be about 35 g. The amount of sugar is 2/3 of the amount of vinegar, the amount of salt is 1/4 of the amount of sugar.

Mix rice vinegar, sugar and salt and put the dressing on medium heat. Stirring constantly, heat the dressing until the sugar and salt are completely dissolved (3-5 minutes). At the same time, under no circumstances let the rice dressing boil!

7. Now remove the rice from the pan. We do this carefully so as not to damage the grains. Use a wooden spatula to separate the rice from the sides of the pan, pour the rice onto a wide plate and carefully distribute it in an even layer. There is no need to scrape burnt rice from the bottom of the pan: dried grains will only spoil our dish.

8. Now pour the dressing over the sushi rice. We try to do this carefully and evenly. Carefully mix the rice with the dressing, doing this carefully so as not to damage the rice grains. Let the rice cool for 10 minutes.

9. After 10 minutes, stir the rice again. We do this with “digging” movements: we place a spatula under the rice and carefully turn it over. This is necessary so that the dressing, which has flowed to the bottom, repeats its “heroic path” again and so that every grain is covered with dressing. Leave the rice for another 10 minutes

10. That's it, the sushi rice is ready. Making sushi from rice room temperature, lightly wetting your hands in warm water.

Knowing how to cook sushi rice will give you rice that easily takes the shape you give it, but at the same time crumbles easily rather than clumps.

Basmati rice

Bright and fragrant rice basmati with turmeric.

Ingredients:

Basmati rice – 100 g (0.5 cups)

Water – 200 g (1 glass)

Vegetable oil or butter - 1 tbsp. spoon

Turmeric – 0.25 teaspoon

Cooking Basmati Rice:

The peculiarity of basmati rice is in its indescribable aroma, as well as in the way the rice is cooked: when cooked, its grains increase not in thickness, but in length by 3-4 times.

1. Gently rinse the rice with cold water until the water runs clear.

2. Heat vegetable oil (or melt butter) in a frying pan or in a saucepan with a thick bottom.

3. Add turmeric to the oil and stir. Do not overdo it with turmeric, its task is to give the dish a beautiful sunny color and highlight the aroma of rice, but not change its taste!

4. Pour the rice into the pan and fry, stirring constantly, for 3-4 minutes, until a pleasant aroma appears.

5. Pour cold water over the rice in a ratio of 1:2, cover with a lid and let it boil. Once boiling, reduce the heat to low and cook the rice for 10 minutes, then turn off the heat and leave the rice for another 20 minutes.

Bon appetit!

The benefits and popularity of rice are evidenced by the fact that more than half of the world's population has it on their table every day. This is one of the oldest crops, domesticated more than 8 thousand years ago. In many Asian countries it is the national cereal; the Japanese eat it three times a day. There are many dishes made from this cereal, and each requires a certain type of cereal and method of preparation. We have prepared for you complete guide, in which we will tell you how to choose rice and how to cook it correctly.

Are all types equally useful?

There are about 10 thousand varieties of cereals, of which only 20-30 are used in cooking. Grains vary in method, degree of processing and variety.

Method and degree of processing

Paddy rice is “unhusked” or unprocessed. The grains are sold in husks and a brownish bran shell, which retains all the vitamins and microelements given by nature. Popular with healthy eating enthusiasts.

Paddy rice is not processed, retaining all the beneficial properties in the bran shell and husk.

Brown (brown), like paddy, cannot be sanded. The grains are freed from the husk, but the bran shell remains. This allows you to preserve all the beneficial substances, which makes the variety the most valuable for nutrition.

Brown rice retains the bran coat but removes the husk.

White or polished - cleared of the shell, and with it most of the vitamins and microelements. In terms of usefulness, it is inferior to paddy and brown, but is stored longer.

Polished rice is devoid of the shell, and along with it most of the vitamins and microelements

Steamed (golden). The product is subjected to steam treatment, during which 80% of the beneficial substances from the shell are transferred to the grains, after which the cereal is polished. The steamed variety retains all the advantages and is devoid of the disadvantages of the unprocessed product.

After processing, most of the beneficial substances from the shell pass into steamed rice

In cooking, classification according to the shape and size of the grain is accepted.

Table: comparative characteristics of rice of different grain shapes

Photo gallery: culinary varieties

U round grain rice the most great content starch, suitable for making porridge Medium grain rice can also be brown; this variety has an average starch content Medium grain rice is considered universal and can be used to prepare any dish. Long grain rice has long, thin grains and is best suited for making fluffy rice. Short grain rice is used to make sushi and rolls

Nutritional value and calorie content

They are determined by the composition of the grains. The cereal consists of almost 8% protein, but does not contain gluten, which causes allergic reaction. The content of complex carbohydrates (starch) in some varieties reaches 78%.

There is little fiber in rice, 4.5% in brown rice, 3% in polished rice. Cereals contain a whole complex of vitamins and microelements. These are vitamins A, E, PP, group B (folic acid, pantothenic acid, thiamine, riboflavin, niacin), zinc, calcium, iron, iodine, and rice is superior to other grains in potassium and phosphorus content. Most of the vitamins and microelements are contained in the shell, so the unpolished type is much healthier.

The calorie content of a product depends on its variety and method of preparation, 100 g. the product contains 140-360 kcal. Brown grains contain 285 kcal, while white round grain grains contain 340 kcal. At the same time, 100 gr. boiled rice contains only 140 kcal, fried 150 kcal.

Despite the differences, all types and varieties of rice are useful, but to varying degrees.

Useful properties and their application

1. The cereal is widely used in dietary nutrition. The low fiber content allows the product to be easily digested, and starch provides energy for a long time.
2. The high content of long-term carbohydrates helps diabetics maintain constant blood sugar levels.
3. The decoction helps with diarrhea and indigestion by coating the mucous membrane and absorbing toxins.
4. B vitamins normalize digestive and nervous system, increase resistance to stress, improve the condition of hair, skin and nails.
5. The high potassium content and the absence of salts help cleanse joints and improve function. of cardio-vascular system, normalizes blood pressure and kidney function.
6. The ability to remove toxins, the absence of salt and low calorie content allow the use of unrefined varieties for weight loss.
7. Rice can also be used in sports nutrition for building muscles. In 100 gr. The product contains up to 8 grams of protein necessary for this.

This is interesting! Japanese scientists have found that regular use Brown rice helps improve memory and intelligence.

How to cook - secrets of cooking the right rice

Cooking the right rice is not so easy. To do this you need to select suitable variety, take the cereal and liquid into the required proportion, strictly follow the technology.

Cooking time

Cooking time depends on the variety, method pre-treatment cereal and the dish for which it is intended. The average time for cereal to be ready is 25 minutes.

• white boil for 15-20 minutes;
• steamed - 20-30 minutes;
• brown - 30-40 minutes;
• wild - 40-60 min.

How much water and cereal to take

Table of ratio of cereals and water

Rules for preparing fluffy rice

While every housewife can cook porridge, difficulties often arise when preparing crumbly porridge. There are a few simple rules so that the dish is guaranteed to turn out:

1. Take long-grain varieties; experts recommend using Basmati and Jasmine.
2. The classic ratio of cereal and water is 1:2.
3. Before cooking, rinse the grain several times to remove excess starch.
4. Place the cereal into boiling water.
5. Cook the dish over low heat.
6. During cooking, do not open the lid or stir the cereal.

Advice! After rinsing, soak the cereal in hot water. This will release enzymes and improve the body's absorption of calcium, magnesium and zinc. The taste of the dish will become more intense.

Cooking features

Cooking methods vary depending on the variety, the utensils used, and the intended use of the product. General rule for all methods: the rice must be washed before cooking.

Be sure to wash the rice before cooking.

For garnish, salads

For these purposes, long-grain varieties are taken and prepared fluffy rice, which has already been mentioned. Italians use this recipe:

If the rice is intended for a side dish, after finishing cooking, place a piece of butter in the pan or pour in 1 tbsp. spoon of olive. For salads ready-made cereal can be rinsed to increase friability.

For sushi, rolls

Choose a round variety with a short grain, it contains a lot of starch and, after cooking, acquires the necessary stickiness. For 1 cup of cereal, take 1.5 cups of water.

Video: how to prepare perfect sushi rice at home

For pilaf

To prepare pilaf, any variety is used: long-grain, round, medium and even short-grain, but experts recommend Uzbek varieties. But any rice requires preliminary preparation so that during the cooking process the grains are saturated with zirvak (broth).

1. After washing, the cereal is soaked in warm water with added salt. Water will remove excess starch and “open” the grains; salt will prevent them from sticking together. The soaking time depends on the type of cereal, but should not be less than 2 hours.

   Rice is soaked before cooking

2. After soaking, the water is drained and the cereal is loaded into a boiling zirvak. It is important that the rice is completely covered with zirvak. If there is not enough liquid, add water so that there is at least 2 cm above the surface of the grains.

   If necessary, add water to the cauldron

3. The heat is increased to maximum, after boiling, the heat is reduced and the pilaf is simmered until cooked.
4. The dish is not covered with a lid and the dish is not stirred until the liquid is absorbed. As the moisture evaporates, the floating fat will fall down, saturating the cereal. It will acquire the desired taste and aroma, and the fat will not allow the grains to stick together.

   Cook uncovered until liquid is absorbed

5. When there is no water left on the surface, the rice is collected in a heap, the dish is tightly closed with a lid and left to simmer for half an hour.
6. After this, the pilaf can be mixed, placed on a dish and enjoyed.

   Place the finished pilaf on a plate

Porridge

Porridges are prepared from starchy varieties - round-grain and medium-grain. The amount of water is taken depending on the desired viscosity of the dish; see the proportions of cereal and water in the table. This dish must be stirred during cooking, otherwise the porridge will burn.

Milk porridges are most often prepared. To make the dish, the cereal is first boiled in water, and then milk is added and cooking continues.

How to cook milk porridge

Advice! Do not immediately put the rice into the milk; the porridge will take longer to cook.

Video: how to cook milk rice porridge

If you cook porridge in water, immediately pour the required amount of liquid into the pan and cook, stirring, until cooked.

Cooking different types of rice

Increasingly, when choosing a variety of rice, preference is given to brown (brown) because of its greater usefulness. But not everyone knows how to cook an unusual product correctly. There are some nuances to consider.

Cooking brown rice

1. After washing, the cereal is soaked for 2-3 hours.
2. During the cooking process, the volume of the cereal increases 3 times, so for 1 glass of cereal take 2.5 glasses of water.
3. It is better to use wide and flat dishes to evenly heat the entire volume of cereal.
4. Cooking time is 30-40 minutes, until the liquid is completely absorbed. After this, the rice is left covered for another 15-20 minutes.

The cooking process itself is no different from preparing fluffy rice.

For inexperienced housewives, the easiest way to achieve good result- cook rice in bags.

How to cook rice in bags

To do this, you will need a large saucepan, water, salt and a bag of rice.

Rice in bags is easy to cook even for an inexperienced housewife

1. Pour more water into the pan and boil it. For 1 sachet, take at least 1 liter of water.
2. Salt the water to taste and place the bag in it. There is no need to open or pierce the bag, it already has holes.
3. Cover the pan with a lid and cook over medium heat. The cooking time is indicated on the packaging. Usually for white it is 12-18 minutes, for brown 22-25 minutes.
4. After cooking is complete, remove the bag from the pan with a slotted spoon or a fork.
5. Let the water drain by placing the bag in a colander.
6. Open the bag from one edge and place ready dish on a plate, add butter or sauce.

Cereals in bags do not need to be pre-washed; they are already fully prepared for cooking and steamed.

Parboiled rice is not only sold in bags. The technology for cooking it is the same as for white, but it takes a little more time - 20-30 minutes.

Cooking in various kitchen appliances

All kinds of kitchen devices greatly simplify the cooking process. If you have a slow cooker, steamer, microwave or rice cooker in your home, use them.

1. In a steamer Pour the grains hot water
2. and leave for 30 minutes.
3. Drain the water and place the cereal in an even layer in a special rice rack.
4. Fill the steamer reservoir with water, set the “cereal” mode, set the timer for 30 minutes.

After the end of the cycle, leave the dish in the device for 5-7 minutes to ripen.

1. In the microwave
2. Place the prepared cereal in a microwave-safe bowl.
3. Fill with hot water in a ratio of 1:2, salt.
4. Reduce power by half and cook for 15 minutes.
5. Let the dish sit for another 15 minutes without removing it from the oven.

In a slow cooker

In the rice cooker

The simplest cooking method available. All you need to do is add food, add water in the required proportion and turn on the device. He will do the rest himself.

Place your ingredients in the rice cooker and it will do the rest.

Advice! When choosing a vessel for cooking rice on the stove, give preference thick-walled pans or deep cast iron frying pan. They retain heat longer and heat up more evenly.

The common joke about the Chinese being very surprised to learn that rice is a side dish has a basis. This product is self-sufficient and tasty on its own, and if skillfully prepared, it can easily replace a full lunch. Take advantage of the knowledge gained and enjoy the taste of this healthy cereal.

On our planet, rice is one of the most popular cereal crops. It goes well with fish and meat, fruits and vegetables and was known to mankind more than six thousand years ago.

Rice is suitable for making pilaf, soups, it can be added to salads or cooked as independent dish. However, not everyone knows how to cook rice, because often when cooked it sticks together and becomes not very appetizing.

How long should you cook rice and in what proportions?

How to cook rice at home?

Brown rice is considered the most useful variety, but best for cooking suitable variety basmati Its grains are small, long and crumbly. Of course, it is more expensive than other types of rice, but it is more convenient and easier to prepare.

It is best to measure rice by volume rather than weight. Typically, 65 ml of rice is measured per person. For a family of 4 people it turns out - 260 ml. It is necessary to cook rice in the proportion: 1 to 2, that is, for 1 serving of rice - 2 servings of water. If you took 200 ml of basmati rice, then you need 400 ml of water.

How to cook fluffy rice correctly?

Rinse the rice and pour it into the pan, pour it required quantity water. Add salt to taste and 50g butter, bring to a boil, then reduce heat to low. To make the rice more crumbly, add 1 tbsp to boiling water. spoon lemon juice or a few spoons of cold milk.

Cover the pan tightly with a lid and cook over low heat until all the liquid has evaporated. In this way, the rice is cooked for 15-20 minutes.

How to cook rice in a steamer?

Cooking rice in a steamer is easy. The steamer has a bowl or tray for cereals. Pour the washed rice into this bowl, add salt to taste and spices. Pour in enough water to completely cover the rice and leave about 5mm of water above it. In the steamer, use only one tier, insert the bowl into it. Cook the rice for 40 minutes (or the time indicated in the instructions). If desired, you can add butter a few minutes before the end of cooking.

How to cook rice in the microwave?

Take a glass of rice, rinse and place in a microwave safe container. Pour two glasses of water, cover and cook for 18 minutes. The rice is ready!

How to cook rice in a frying pan?

How long does it take to cook rice in a frying pan? In this way, brown rice is cooked for 40 minutes, and white rice for 15 minutes. Rice is very easy to overcook, so watch the time carefully. When the time is up, check several grains for doneness. If water has accumulated around the edges of the pan, the rice is not ready yet. Once the rice is cooked, turn off the heat.

How to cook rice for sushi and rolls?

To prepare the rice you will need: 250 grams of Japanese rice; 2.5 tbsp. spoons of sugar; 2 teaspoons salt; 3 tbsp. spoons of rice vinegar.

Japanese rice is best suited for sushi and rolls - it has good stickiness. You can take round grain, but you shouldn’t take steamed one - it will crumble. Rinse the rice thoroughly in cold water until it becomes completely clear. Place the rice in a sieve and let it sit for an hour. Then transfer the cereal to a saucepan and add cold water: for 200 grams of rice - 250 ml of water.

Cover the pan with a lid, place over medium heat and bring to a boil. After this, reduce the heat and cook the cereal for 10-15 minutes - it should absorb all the water. Remove the rice from the heat and leave covered for 15 minutes.

How to cook sushi rice?

Dissolve in rice vinegar salt and sugar, place the rice in a shallow bowl. Pour the vinegar dressing over the finished rice, stirring slightly with a wooden spatula.

How to cook steamed rice?

How to cook brown rice?

If it takes 15-20 minutes to cook regular rice, then steamed rice takes 20-25 minutes. But after cooking, the grains do not stick together, the rice remains crumbly and tasty, even after reheating the dish. Otherwise, the cooking method is no different from cooking regular rice.
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