What is made from rice? How to cook delicious rice as a side dish: step-by-step recipes

Rice cereal is a universal ingredient that can be added to first courses, salads, meatballs and cutlets, cabbage rolls; milk porridges and exotic sushi are prepared from it. It has a simple taste that cannot be confused with other products. Depending on what kind of rice and what the housewife will cook for, you should choose the right varieties and cooking method. Before cooking, the cereal is thoroughly washed in three waters to remove excess starch, then soaked in water for several hours. Cook the cereal over low heat in a saucepan with the lid closed, without stirring.

Most often, rice is found in recipes with these five products:

Steamed rice cooks quickly, it turns out crumbly and is ideal for risotto, paella with seafood, and real Uzbek pilaf. Rice grains are an excellent base for any dish. They perfectly complement meat and fish products, mushrooms and any vegetables. Used to prepare airy puddings, side dishes, and sweet desserts. Aromatic spices and aromatic herbs will give the main ingredient an interesting and unusual taste. Rice dishes are seasoned with butter, meat gravy, tomato sauces, and residents of Asian countries like to combine boiled grains with soy sauce.

What can be cooked from rice: recipes for popular and tasty dishes from the website website

Rice is a versatile grain. Among its undeniable advantages are a huge variety, multifaceted beneficial properties and a wonderful taste, beloved by many. There are traditional rice dishes in many cuisines of the world: in Spanish - paella, in Italian - risotto, in English - pudding, in Chinese - rice cakes, in Japanese - sushi, in Central Asian - various pilafs.

The range of dishes that can be prepared from rice is huge. Crumbly meatballs, aromatic porridge, delicate pudding, crispy casserole, juicy cabbage rolls... Rice is stuffed into kulebyaki and pies, stuffed with vegetables (peppers, zucchini, tomatoes), served as a side dish, cooked as a main course, added to salads, appetizers and soups. Rice is good with any sauce: salty, sweet, sour, hot, spicy.

Rice makes delicious desserts - sweet pilafs, risotto, puddings, casseroles, soufflés. In desserts, rice goes well with a variety of fruits, sweet sauces, fresh and dried berries, dried fruits, honey, nuts, in salads, soups and main courses - it harmonizes wonderfully with herbs, herbs, fresh and stewed vegetables.

Rice can create a harmonious union with almost any spice. Barberry, fennel, turmeric, saffron, bay leaf, curry, garlic, pepper will be appropriate in salty rice dishes. And cinnamon, cardamom, and vanilla will “sound” great in puddings and sweet pilafs.

What to cook with rice: recipes

Recipe 1.

You will need: 2 sweet peppers, a handful of seedless raisins, 1 onion, half an eggplant, 300 g of long grain rice, 3 tomatoes, 50 ml of olive oil, half a glass of green beans, 0.5 teaspoon of salt, 700 ml of hot water or broth.

Rinse and dry the vegetables. Pour boiling water over raisins. Preheat the oven to 220°. Rinse the rice. Cut the pepper into strips, tomatoes into cubes, onion and eggplant into half rings. Heat the oil in a frying pan over low heat and, stirring continuously, brown the onions and raisins (no more than 2 minutes until the raisins swell), add beans, peppers and eggplants. Simmer for 3 minutes, then put the tomatoes in the pan, mix everything and remove from the stove. Place the drained vegetables on a baking sheet, level them, place rice on top, pour in hot broth and add salt. Bake the rice with vegetables on the middle level of the oven for about a quarter of an hour, then stir and cook for the same amount, that is, a total of half an hour. Serve immediately.

Recipe 2.

You will need: 1.5 cups of basmati rice, 2 cloves of garlic, a piece of fresh ginger root the size of a walnut, 4 tablespoons of sesame oil, a pinch of crushed cardamom grains, 1 small hot red pepper, 3-4 green onions, 2 teaspoons of seeds sesame seeds, 2 glasses of water, a pinch of ground cinnamon, salt to taste.

Rinse the rice thoroughly, place in a sieve and shake well several times, and then fry until brown, stirring constantly, in sesame oil in a frying pan. Sprinkle the cereal with cardamom and cinnamon and cook for another half a minute. Then pour in half a glass of water, stir, and when it is absorbed, pour in another portion of water and continue pouring in all 2 glasses as the liquid is absorbed. Peel and chop the ginger and garlic. Rinse green onions and hot peppers and cut into thin rings. Add all the spices (pepper, garlic, ginger and onion) to the rice, add salt and cook for another 5 minutes. Serve the spicy rice sprinkled with sesame seeds.

Recipe 3.

You will need: 1 kg of homemade minced meat, 1 young cabbage, 1 tomato, 1 carrot, 150 g of boiled round rice, 1 onion, 2 bay leaves, 4-5 sprigs of dill and parsley, vegetable oil, 5 black peppercorns, 1 egg, salt and ground black pepper to taste.

Finely chop the greens and onion. For the filling, mix boiled rice, homemade minced meat, herbs, egg and half a chopped onion in a deep saucer. Season with salt, pepper, and other seasonings if desired. Mix everything well. Wash the cabbage, remove the top leaves, cut off the top of the stalk, and cut around it with a knife to make it easier to separate the leaves from the cabbage later. Place the cabbage in a large saucepan with water, cook for 15 minutes, remove, cool slightly, and then separate the leaves from the head. Now you can form the cabbage rolls. Take a cabbage leaf, put some minced meat on it, first make one twist, then fold the side edges and wrap the cabbage roll again, until the very end. To fill, finely chop the tomato, the remaining half of the onion, and coarsely grate the carrots. Place the chopped vegetables in a frying pan with heated oil. Season with salt, add bay leaf, ground pepper and peppercorns. Simmer for 10 minutes with the lid closed over low heat, stirring occasionally. Place the cabbage rolls in a saucepan, spread the stewed vegetables on top, add water and cook over low heat, covered, for about 45 minutes. Serve cabbage rolls with finely chopped herbs and sour cream.

Recipe 4.

You will need: 750 ml chicken broth, 150 ml cream, 400 g arborio rice, 400 g chicken fillet, 1 onion, 50 g parmesan cheese, 120 g cheddar cheese, 40 ml olive oil, 1 bell pepper, 200 g grated carrots, 100 g green peas (you can also use a mixture of frozen assorted vegetables).

Grate Parmesan cheese on a fine grater, cheddar on a coarse grater. Finely chop the onion. Boil the chicken, cut into pieces. Rinse the rice thoroughly. Fry the onion until golden brown in a pan with heated oil, then add the rice and mix well so that each grain is coated with oil. Add salt, season with spices, pour in the broth in which the chicken was cooked, add green peas, peppers, carrots, bring to a boil and cook over medium heat for about a quarter of an hour, stirring every 5 minutes. Add cheese and chicken to the vegetables, and then remove the saucepan from the heat, cover with a lid and let the risotto stand for 10 minutes. Serve immediately.

Recipe 5.

You will need: 1 large green apple, 40 g mascarpone cheese, 1.4 l vegetable broth, 350 g risotto rice, 1 medium onion, 180 g cold smoked salmon, 120 ml dry white wine, 5 sprigs of parsley, freshly ground black pepper, a handful arugula, 1 teaspoon lemon zest, cold-pressed olive oil.

Finely chop the onion and parsley. Rinse the rice well. Peel the apple and cut into small cubes. Cut 1/3 of the salmon into thin slices, and the remaining piece into cubes, like apples. Place the broth on the stove, and when it boils, reduce the heat to low. Fry the onion in oil until golden brown, add the apple pieces and fry for another 1 minute. Next, add the rice, fry for another 1 minute, add the wine and cook until it evaporates. After this, reduce the heat, add a ladle of broth to the saucepan and stir until it is absorbed. Next, pour in another portion of the broth. Cook the rice for 15 minutes, stirring constantly and gradually adding vegetable broth (you may need a little less or less, depending on the rice grain). Try the rice: if it is hard inside, pour in another ladle of broth, add pepper, salt and remove the saucepan from the heat. Top the rice with salmon cubes, mascarpone cheese, parsley and lemon zest. Add other spices as desired and leave covered for another 5 minutes. Place the finished risotto on plates. Serve with a light squeeze of lemon juice and garnish with remaining salmon slices and arugula.

Recipe 6.

You will need: 1 liter of milk, grated zest of 1 lemon, 250 g of arborio rice, 1 tablespoon of butter, half a glass of candied fruits, 1 tablespoon of dry bread crumbs, 4 eggs, half a glass of chopped almonds, powdered sugar for sprinkling, a pinch of salt, 100 g of sugar , springform baking dish.

Boil milk with sugar and half the lemon zest, add a pinch of salt, add rice and simmer over low heat for 25 minutes. After this, stir the rice occasionally until it cools down. Cut the candied fruits into small pieces. Separate the whites and yolks. Add the yolks, candied fruits, remaining zest, almonds to the boiled and cooled rice and mix everything. Combine the whipped whites into a strong foam with the rice mixture. Grease a springform pan, sprinkle with bread crumbs, add rice and bake in the oven at 180° for 35 minutes. Before serving, decorate the pie with powdered sugar.

Recipe 7.

You will need: 100 g of arborio rice, 0.5 l of milk, 50 g of sugar (brown is fine) and butter, 500 ml of cream with 35% fat, a pinch of nutmeg. For apples: a quarter cup of sugar, 4 apples, 50 g of butter.

Melt the butter in a saucepan, add the rice, stir well and simmer for 1 minute. Combine the cream with milk, pour the milk-cream mixture into a saucepan with rice, add sugar and cook, stirring continuously, until it melts completely. After this, pour the milk mass into a baking dish, season with nutmeg and place in an oven preheated to 140° for 2.5 hours. Stir the pudding lightly every half hour, and in the last 15 minutes increase the temperature to 160°. Thinly slice the apples, peeled and cored, simmer in butter for 3-4 minutes, add sugar and cook for another 12 minutes, stirring occasionally. Add 2 tablespoons of apple caramel to the pudding and stir well. To serve, top the pudding with the caramelized fruit and drizzle with the remaining caramel.

Recipe 8.

You will need: half a glass of arborio rice, half a glass of dry cherries, 1.2 liters of milk, a pinch of vanilla sugar, 120 ml of cream with 35% fat, 2 tablespoons of dark rum, 1 glass of sugar.

Pour milk into a saucepan, add sugar and heat over medium heat. Add the rice, when the milk boils, bring to a boil again, reduce the heat and cook covered for 75 minutes, stirring occasionally. Remove the pan from the heat and transfer the cooked rice to a large bowl. Add rum, vanilla sugar, salt and washed cherries to it. Mix everything thoroughly, cool, cover the dish and place in the refrigerator for 4 hours. Whip the cream until thick foam. Remove the rice pudding from the refrigerator, add the cream, stir gently and let stand in the cold for another 2 hours.

Recipe 9.

You will need: 400 g arborio rice, 4 sprigs of mint, 200 g strawberries, half a glass of dry white wine, 1 green apple, half a bar of chocolate, 50 g sugar, 50 g pistachios, 50 g butter.

Rinse the rice well. Remove the skin and seeds from the apple, cut the pulp into slices, place in a saucepan, add 300 ml of water, add sugar, let it boil and immediately remove the saucepan from the stove, cover with a lid and leave to steep for 10 minutes. Wash and dry the strawberries and mint. Finely chop the mint, cut the strawberries into pieces. Melt the butter in a saucepan, add the mint, simmer for 2 minutes, then add the rice, stir, pour in the wine and cook over low heat until the liquid has completely evaporated. Then add 100 ml of apple broth to the rice. Cook again until completely evaporated and repeat the same thing (add broth in small portions) until the rice is cooked. Add strawberries to the finished rice (set aside 1/3 of the berries), mix everything and immediately remove from heat. Cover the saucepan with a lid and set aside. Meanwhile, chop the pistachios with a knife and grate the chocolate. Serve risotto garnished with strawberries, pistachios and chocolate. Instead of arborio rice, you can use other starchy varieties such as vialone, carnaroli and nano to make this dessert.

Recipe 10. Sweet pilaf with pumpkin, spices and dried fruits

You will need: 200 g of long grain rice, 70 g of prunes, 50 g of raisins and dried apricots, 200 g of pumpkin pulp, 40 brown sugar, 3 tablespoons of liquid honey, 350 ml of hot water, 1 tablespoon of butter, a pinch of cardamom, saffron and ground cinnamon.

Soak the rice for 1 hour in cold water. Cut the pumpkin into small cubes and mix with granulated sugar. Soak the raisins and dried apricots for 10 minutes in warm water. Drain the liquid, place the dried fruits on a paper towel, let them dry, cut the dried apricots into thin strips. Melt the butter in a thick-bottomed saucepan, add the pumpkin and steam over medium heat for 5 minutes. Then place dried fruits and spices in a saucepan with pumpkin, spread rice on top, carefully level, add hot water and bring to a boil over high heat. After this, cook the rice, covered, over medium heat for 15 minutes, reduce the heat slightly again and let simmer for another 20 minutes. Remove the pan from the stove, cover with a towel, let the pilaf “rest” for 15-20 minutes, and then turn it over onto a beautiful plate, pour over the honey and... enjoy. Bon appetit!

Rice is simply a wonderful cereal, one of the most beloved and desired on our tables. When prepared correctly, it does not become boring. We hope that the rice recipes described in this article, as well as our tips on how to properly cook this cereal, coupled with your experience and imagination, will help you delight your family and friends with aromatic, appetizing and delicious rice dishes. Bon appetit!

In the minds of most people, rice is associated with Japan and its long-livers, with Mediterranean hot and spicy cuisine, with real Uzbek pilaf, as well as with a universal diet for weight loss. Indeed, from this cereal you can prepare a variety of dishes from porridge to a hot dish or side dish. What can be prepared from rice is a question for a vegetarian, because it is an essential component of a vegetarian menu, as well as for a gourmet, because it is easy to make an exquisite or exotic holiday dish based on it.

How to cook rice so that it is fluffy

To prepare any dish, rice must be thoroughly washed. In Japan, it is washed in a large bowl with cold water, stirring and rubbing with hands. The water is changed frequently until it is completely clean. Then the rice is transferred to a sieve (or colander) and allowed to settle. In Japan, they use a saucepan with a tight-fitting heavy lid. Most often, the volume of cooking water is slightly larger than the volume of rice. The ratio of water to cereal is determined not only by how this rice will be used, but also by when the crop is harvested and in what area of ​​the country the cereal grew. This reminds us of our interest in - early or late, Tambov or Lipetsk.

How long to cook rice

The cooking process consists of four stages:

1. Bring to a boil over high heat.
2. Cook over medium heat for 5 minutes.
3. Simmer for 15 minutes over low heat.
4. The pan with rice sits on the stove for 15 minutes.

A prerequisite is not to remove the lid during the entire process, so as not to release steam and not to change the pressure and temperature. The result is fluffy, white rice with a neutral taste, which perfectly emphasizes the taste of fish and seafood, mushrooms and pickles.

What can you cook from rice?

However, we are closer to European and Asian cuisines, in which rice is cooked simultaneously with other components of the dish, absorbing their taste, aroma and color. Cereal, as a main or auxiliary component, is included in salads, soups, risotto, etc. This speaks to its versatility and compatibility with all vegetables, fish, poultry and meat. You can put almost any product you have at home into the dish.

How do you cook rice?

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How to cook rice in a saucepan in Turkish style - recipe for Kufta soup

Ingredients:

• ¾ cup rice
• 2 liters of meat broth
• 500 g minced lamb
• 1 onion, finely chopped
• 1 tbsp. l. butter
• 3 eggs
• 2 tbsp. l. milk
• 3 tbsp. l. chopped greens
• salt, pepper

Preparation:

Sauté the onion in oil and place it together with the washed rice in the boiling broth. Boil everything together for 10 minutes. Add 1 egg, 1 tbsp to the minced meat. l. herbs, salt, pepper and a couple of spoons of rice, which must be removed from the broth with a slotted spoon. Form meatballs and drop one at a time into the boiling broth. The broth with meatballs should simmer over low heat for 20-30 minutes. Before the end of cooking, pour 2 beaten eggs with milk into it in a thin stream with continuous stirring, let it simmer for 3-4 minutes. Serve the Kufta soup hot, sprinkled with herbs.

Video recipe

How to cook delicious rice in a monastery style

Ingredients:

• 2 cups rice cereal
• 2 onions
• 1 boiled carrot, grated on a coarse grater
• 2-3 tbsp. l. vegetable oil for frying
• 0.5 cups tomato paste or tomato sauce, you can use ketchup
• 0.5 glasses of water
• green

Preparation:

Pour 4 cups of boiling water over the cereal, cook for 10 minutes until it is crumbly, grain by grain, and drain in a colander. In a deep frying pan, fry the onion until golden brown, add carrots, stir. Pour in tomato paste or sauce diluted with water. Place the rice in the pan, mix everything and simmer for a few minutes. Serve monastery-style rice hot, sprinkle with chopped herbs.

NOTE! for a more refined taste, instead of tomato paste, you can use Greek or Italian pureed tomatoes in boxes. Another option is to grate 3-4 medium-sized tomatoes, peeled and peeled.

Video recipe

Sweet fruit pilaf with rice

For the most part, all varieties of pilaf are prepared using the same technology, and sweet fruit pilaf is no exception. If you don’t have a cauldron, you can take a saucepan with a thick bottom and a tight-fitting lid.

Ingredients:

• 400 g long grain white rice
• 200 g carrots, cut into strips
• 100 g raisins raisins
• 100 g dried apricots, cut into strips
• 0.5-1 tbsp. l. barberry grains
• vegetable oil
• 1 tbsp. l. Sahara
• 1 tsp each salt and ground black pepper

Preparation:

Pour vegetable oil into the pan to a height of 2-3 cm and heat it. Pour carrots into a hot pan; when they begin to change color, after a few minutes add raisins and dried apricots, then after another 3-4 minutes add barberries. Add sugar and mix everything. Add rice and add water so that the cereal is completely covered. Bring to a boil, add salt and pepper, and simmer the fruit pilaf over low heat for 20-30 minutes, covered. Remove the pan from the heat and place a clean towel between the pilaf and the lid for 15 minutes. Place the finished fruit pilaf on a ceramic dish (preferably one that retains heat for a long time), garnish with figs, dried apricots, and nuts.

NOTE! In addition to sweet pilaf, you can prepare vegetarian pilaf with asparagus or sweet pepper. Together with barberry, it is flavored with saffron (turmeric) to give it a delicate yellow tint, and sometimes soy and Worcestershire sauces are added.

Video recipe

Pumpkin porridge with rice and milk in layers

This method is from the distant past. Our ancestors often made puff porridge in one pot, into which they put different cereals at the same time. This porridge can be an independent dish or a side dish for poultry.

To cook porridge, use any vegetables - carrots, beets, pumpkin, zucchini, turnips, cabbage. If desired, you can add apples or plums, as well as tomatoes and bell peppers, but this will be a departure from the classic recipe. Today we are preparing pumpkin porridge with rice in milk. The vegetable must be washed, peeled and cut into slices. First place a layer of pumpkin pieces in a thick-bottomed pan. The washed cereal is placed on this layer. The cereal layer should be slightly larger than the pumpkin layer. Top with vegetables and cereal again until the pan is full. The bottom and top layers should be vegetable. Then you need to pour hot salted water into the pan so that it covers all the contents. Bring the pumpkin porridge to a boil over high heat, turn off and cover with a lid. Place the pan in a special heating pad or wrap it in a blanket for 30-40 minutes. After this, warm boiled milk is poured into the porridge. You can mix everything or leave it in layers.

Video recipe

What can be prepared from rice will delight anyone who takes on the recipes presented. This article shows only a small fraction of the dishes. Ahead is a description of risotto, pilaf and.

Today, cooking international cuisine will not surprise anyone. For example, rolls have become firmly established in many families. Also “pizza” is of Italian origin, “Mexican meat”, “Charlotte” is from England, etc. We love to try something new, experience unusual tastes and present old dishes in a new way. How to cook delicious rice? One of these delicious recipes: Japanese Garlic Rice. It can be cooked in a slow cooker, in pots, in the oven or in a frying pan.

For the recipe we need:

Recipe for rice with gravy

Fill the pan with water and put it on fire. Rice can be taken from the Mistral brand for pilaf. It cooks well, but at the same time retains the shape of the grains. Before starting work, rinse in cold water. Then immediately place it in boiling water. Add salt. Stir occasionally to avoid sticking to the sides of the pan. Cook a little until done.

How many wonderful recipes have gone unnoticed for a simple reason: the list of ingredients included pre-boiled rice. If there was ready-made rice, it would take very little time to prepare the dish, but to cook it on purpose - well, no, another time. The conclusion is simple: every time When cooking fluffy rice as a side dish, cook at least a double portion. Because then it can be turned into various wonderful dishes.

Fluffy rice can be cooked in several ways. It would be nice to try different ones, choose your favorite one and use it, as they say, “with your eyes closed.” For example, it always works.

Rice with spinach and raisins - both a side dish and a dish for vegetarians

It is enough to heat boiled rice with any leafy greens - spinach, beet tops, collard greens that are becoming fashionable, or even with the remains of green salads accumulated in the refrigerator, season with spices and raisins to get a wonderful side dish for fish or tender meatballs. - also simply delicious food for vegetarians and fasting people.

Chicken with rice Iranian style

Rice pudding - breakfast, afternoon snack and dessert

Well, and of course, no one canceled sweet rice puddings for dessert! Although, in terms of richness, they are, of course, more suitable for an afternoon snack or breakfast than for finishing a meal. - a great dish for a lazy breakfast or a hearty afternoon snack.

Creamy rice with caramelized winter fruits