How to cook rice in water. How to cook delicious fluffy rice as a side dish

It doesn't matter what type of rice you have in your cupboard, long grain or round. Anything can be cooked into crumbly form.

If it smells musty or rancid, it is better to throw it away immediately without regret, because you cannot overcome this smell and taste. Even bay leaf, placed in a pan during cooking will not help.

Parboiled rice or uncooked rice, it doesn't matter. There is always fine dust in the cereal, due to the fact that the grains rub against each other. Rinse in a large saucepan cold water until the water becomes clear. 3 to 7 water changes may be required.

They poured water, gently stirred the rice with their hands without rubbing it between their fingers, and drained the water.

The simplest rule is equal measures of rice and water. For 1 cup of dry rice - 1 cup of water. In rare cases, very dry rice can be made with 10% more water. That is, for 1 cup of rice - 1.1 cups of water. (You will understand this only after cooking the first portion of a new pack of rice).

They measured it out and set the water to warm up. Or boil the kettle, then immediately measure out the boiling water.

How to cook rice

How to cook rice? Pour the washed rice into boiling water (measured volume), shake the pan so that all the rice goes under the water and immediately close the lid tightly. We turn the heat on the stove to minimum, so that there is a boil, but as quiet as possible. The rice will cook in boiling water and steam. We do not remove the cover. We wait exactly 12 minutes.

If the heat is too high and the water boils out of the pan, the rice will be undercooked or burnt. Therefore, it is important that the lid fits tightly and the steam does not escape. Low heat to maintain a simmer.

Removed from the stove and let stand covered for another 12 minutes. At this time, the rice evenly absorbs the steam.

Only now we salt the rice and add butter. And stir gently.

You have received aromatic, tasty rice that is good in pure form as an independent dish. But you can add it to salads, filling pies, and use it as a side dish. It is suitable even for those types of pilafs in which rice is boiled in advance.

Cooking rice requires its own approach and some little secrets which we will reveal to you. This will help you prepare delicious rice porridges, like in the East - they know the price of rice and prepare it everywhere not only as a side dish, but also as an excellent independent dish.

How to cook rice correctly - advice from V. Pokhlebkin

The famous historian and collector of recipes helped more than one housewife become an excellent cook, thanks to his remarkable experience, which he outlined in several of his books, which have become tabletop books in many families, and if you think about it, cook the rice, the salad and dinner are ready for it! So, Pokhlebkin teaches us that in order to prepare fluffy, delicious rice, we need to take several points into account.

Be sure to rinse the cereal thoroughly with cold water before cooking;
Pour boiling water only;
Cook only under a tight-fitting lid, without lifting it until the end of cooking;
Do not add too much water;
Do not fry before cooking;
Maintaining exact proportions and cooking times.

So, Pokhlebkin’s recipe for properly cooking rice:

We take cereal to water in an exact ratio of 1:1.5. We use only boiling water - either fill the rice in a cauldron with water, or immerse it in boiling water. This is in order to eliminate the time when the rice will be in heated water, which will increase its boilability. The lid must be tight-fitting, without holes, so that the steam has nowhere to escape, since steam - prerequisite preparing fluffy rice. If such a lid is not available, place a towel under the lid.

So, the proportions are met, the pan and the lid are selected. Now the main thing is how and how much to cook. Pokhlebkin advises: cook the porridge for 3 minutes at a high boil, the next 7 minutes on medium heat, and another 2 minutes at the lowest setting. Total 12 minutes. Turn off the heat and don’t look at the porridge for exactly 12 minutes. During this time, the rice is still steaming. That's it, you can open it, add butter and salt. We ended up with crumbly, not lumpy, and not overcooked rice.

How to cook rice without it getting overcooked - the second recipe

This recipe has the right to life; many housewives use it. This is how long-grain rice is cooked, and different varieties like Basmati go well with steamed cereals.
We take the proportions as follows: 1 volume of cereal to 1.4 volumes of water. Also rinse the cereal thoroughly, right until the water is transparent, about 8-10 times, with cold water (this is the main thing!). Let the water drain (to do this, you can place the cereal in a colander. The water will drain, the rice will dry out a little - just right!).

Pour cold water over the rice in the casserole and close the lid tightly. Bring quickly to a boil, reduce the heat to a minimum, and forget about its existence for about 15 minutes. Then open the lid, take a fork, move it over the grain, separating the grains, and see how they crumble under the fork. We got fluffy, uncooked rice!

Adviсe: Take a thick-walled pan to prevent the rice from burning. You can also immediately add salt and oil, which will also add fluffiness to the rice and additional taste. Porridge with butter will be especially tender.

You can also add fried onions - it will be very tasty, and adding it to it is simply a magical combination!

How to cook rice so that it does not stick together - the secrets of Uzbek chefs

Pour dry rice into the cauldron, level it with a spoon, and place a plate on it. This is so that when you add water, the cereal will not be disturbed. Now carefully pour in the water so that it becomes 1 cm above the cereal. Remove the plate, put the lid on top, and cook until it boils over low heat. Then add salt, butter (butter is the most delicious), maybe peas and corn - tasty, not soggy, beautiful!

The third recipe for cooking fluffy rice - proportions and tips

The trick here is that you immediately salt the water and add oil, add boiling water and cook over very low heat. Do not open the lid, do not look into the cauldron, do not check immediately after cooking for 10 minutes.

Another option suitable for round rice, which is very difficult to cook crumbly due to its increased stickiness and mealiness.
Water is taken 1:3. Boil water, add salt. Throw in the rice and cook over high heat. When it’s almost ready, rinse it, add oil and put it in the oven, or on the lowest heat, and let it cook. It will be both crumbly and very tasty. And they will come to him for lunch.

How to cook fluffy, tasty and tender rice in a slow cooker

It will be especially tender in a slow cooker if you cook it according to this recipe.
Rice in ratio to water or broth - 1:2. Immediately add salt, oil and, if you want, spices.
Place the pre-prepared, washed cereal into a bowl, add all the ingredients, pour in water and press the “spaghetti/rice” button. It will cook on the automatic for about 20 minutes, when cooking turns off, turn off the multicooker, because it will switch to heating - we don’t need this. Now let it sit for at least an hour, it will be warm, like in a thermos, and will not fall apart.

Rice is one of the most popular cereals. What are the benefits of 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 properly cook rice, you must first understand that recipes for properly cooking rice depend 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 together 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. During cooking it absorbs large number 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 is considered healthier than ground grain because the steaming process absorbs most of the vitamins and minerals into the grain rather than being 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 a sweetish taste and a slight 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 a seasonal product, because it is grown as much as is needed for the 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 large-diameter dishes: 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 method of cooking 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 fluffy, 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, pour in vegetable oil(it can be sunflower, olive, sesame or any other you like). Lightly grease the sides of the saucepan with oil.

6. Pour rice into vegetable oil and fry on big fire 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 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 butter to the finished rice.

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

An easy way to cook 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 preparing 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 cover 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 place 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. Make sushi from rice at 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 aromatic basmati rice 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 thick-bottomed saucepan.

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!

Proper preparation of any cereal at home requires taking into account many subtleties. Today I’ll tell you how to properly cook rice in water, I’ll share the nuances of cooking in a saucepan and other home helpers. You can prepare healthy cereals in any way, since the housewife faces various tasks. Cooked for rolls, just as a side dish, for kutya, for salad, cooked in soup, porridge. But the requirement is always the same: the rice should not stick together and it should turn out grain by grain – deliciously crumbly.

How to cook rice in a saucepan using water

You can cook rice in an enamel pan; modern assistants - a multicooker and a double boiler - do an excellent job, significantly saving housewives time and labor.

When choosing a pan, keep in mind that the grain increases almost three times during cooking. It is desirable that the container has thick walls. You can calculate the volume of the pan as follows:

• Use a 2-liter saucepan to cook a glass of rice.

Basic questions when properly cooking rice:

Proportions of water and rice

Do you want to get something really good at the end? fluffy rice, correctly observe the proportions of the ratio of water and cereals. There are several more secrets, but this is the main one. For proper cooking, you need to know in what ratio to take cereal and water, or more precisely, how much water is needed for a glass of rice.

• Take long grain 1:2.
• Medium grain - rice to water ratio 1:2.5
• Round grain (round) - ideal ratio 1:2.5

How do you cook it, in cold or boiling water?

White rice is cooked by placing in cold water. Throw it into boiling water - you will break the cooking technology, the product will turn out sticky. For other types of rice, the cooking technology is different (described below).

How to cook real fluffy rice

If you want to be sure to cook fluffy rice as a side dish, choose a long-grain type of cereal processing.

• Pre-soaking the cereal will add friability. It is enough to scald the long-grain one with boiling water and pour over it with cold water; soak the round one for a quarter of an hour.
• A little trick will help make the rice crumbly: before cooking, place the cereal in a hot frying pan and stir for a couple of minutes.
• Another tip: at the beginning of cooking, pour a tablespoon of sunflower oil into the pan per glass of cereal.

Technology of cooking rice in water

1. Look through the cereal and remove debris, measure required quantity, wash off dust.
2. Place in a pan, add water according to the correct proportion.
3. Add some salt. A teaspoon is usually taken per glass of product. Add seasonings as desired and pour in vegetable oil.
4. Take your time to cook the cereal, rice does not like to be rushed, so let it boil over low heat and then set aside for 20 minutes.
5. Do not open the lid, the rice does not like this, do not stir, otherwise the cereal will stick together. The product should languish alone, without outside interference.
6. After cooking, do not rush to open the lid, let the pan stand on the burner for at least 10 minutes, covering it with a towel - this will add crumbiness.

How to check rice for doneness:

The liquid should evaporate completely; in pans with a transparent lid this is clearly visible. If the lid is normal, then after the specified time, open the pan and try. The grains of the finished product are soft.

Advice: the proportions were calculated incorrectly, and the cereal is damp - without stirring the rice, add a quarter glass of water and cook for an additional few minutes. If there is not enough salt, add more salt at the same time.

How long to cook rice in water

Cooking time depends on the variety and type of processing of rice.

• Long grain – rarely sticks together when cooked, ideal for side dishes, salads and pilaf. Cook for 20 minutes after boiling.
• Medium-grain – capable of sticking together, but a little, suitable for preparing pilaf, soup, porridge, since it is more viscous. It is advisable to pre-soak for 20 minutes. Cook for 15 minutes, then let sit for 10 minutes.
• Round (round-grain) - suitable for making pies, rolls, sushi, and porridge. After boiling, cook for 15-20 minutes, then simmer without opening the lid.

For steamed rice, the cooking time is slightly reduced.

Sometimes it becomes necessary to cook the cereal half-ready. Reduce the cooking time to 10-12 minutes; steamed ones cook even less - 5-7.

How to cook basmati rice correctly

Basmati rice will turn out crumbly if you follow a number of steps:

1. Rinse the cereal, add water and leave for a quarter of an hour. Take the cereal in a ratio of 1:2.
2. Place a pot of water and let it boil.
3. Separately, fry the basmati in a frying pan, adding a little oil.
4. Salt the boiling water, add rice, stir and continue cooking for 15-20 minutes.

Cooking brown (brown, wild) rice

1. An important step is soaking. Fill with water and leave overnight (5-6 hours is enough).
2. Cook: add water, calculating 2.5 liquids per glass of cereal. Add some salt.
3. Cook for 5-10 minutes, then reduce heat and continue cooking for 30 minutes.
4. Leave to simmer on the stove for a quarter of an hour.

How to cook fluffy rice in a slow cooker

If you want to cook rice in a slow cooker as a side dish, follow these steps:

1. Place the washed cereal in a bowl, pour boiling water into 3 cups of cereal 5 – water.
2. Add oil, salt. Set the cooking mode for cereals - rice, buckwheat. The product is ready after the multicooker signal.

Steaming:

Dry the washed rice a little and place in a bowl. Pour water in a ratio of 1:2, add the desired spices. For spices, I advise you to take turmeric, pepper, rosemary. Add some salt. Set to “Steam Boiler” mode, time – 40 minutes. Then let it sit for an additional five minutes.

Cooking rice in a double boiler - the right technology

Any steamed cereal will retain maximum beneficial properties. Perfect as a side dish or added to a salad.

1. Rinse the cereal and let the liquid drain.
2. Soak: pour boiling water for half an hour.
3. Place the grains on the steamer rack, fill halfway with water, smooth the grains and carefully add.
4. Cook for 30 minutes using the “Grain” mode.
5. After cooking until done, sprinkle with oil and leave to simmer for five minutes.

Rice in bags

Rice packaged in bags is extremely convenient to prepare and is ideal for calculating the specific amount of ingredients for dishes. Usually the time is indicated on the packaging, but it’s worth reminding. The difference between cooking is that the bags are placed in boiling water.

• Brown – 25 minutes.
• White rice - 15 minutes.

Rice for rolls and sushi

Fans of oriental cuisine often do not know how to properly cook rice for making rolls and sushi, so as to get it not crumbly, but slightly sticky, which is required by technology.

Ideally, you need to buy rice intended for preparing these dishes - Japanese, Mistral, Soy. If you don’t find it, take the regular round type of rice.

How to cook:

1. Be sure to soak the cereal for a quarter of an hour.
2. Fill with water in a ratio of 1:1.5.
3. Cook for 15 minutes.
4. Then dry for 15 minutes.

Video showing how to properly cook fluffy rice in a saucepan using water. May you always have delicious food!

Hello, lovers of tasty and healthy foods! Today I want to tell you how to boil rice so that it is tasty, healthy and beautiful. Just don’t laugh and don’t throw slippers! I quite seriously decided to cover this issue in detail. Moreover, I will regularly publish similar materials to help young and not for experienced housewives. So let's get started.

How to boil rice in a saucepan

I don’t know about you, but when I was young, I didn’t particularly bother with this issue; my mother taught me how to cook from childhood. But in vain! In fact, the correct way to boil rice is a whole science. But you and I will overcome everything, because we want to feed our family deliciously and beautifully. So, let's start with the basics.

Classic recipe

In order for the rice to turn out crumbly, the classic requires the use of a thick-walled pan - only this will retain maximum heat and will not allow the product to burn.

1. For a side dish, it is better to choose long-grain varieties, such as basmati. They are not as overcooked as their round counterparts, as they have less starch in their composition.
2. The proportions are 1:2. For one part of rice you need to take two parts of water.
3. Before cooking, the grains must be thoroughly washed until almost clean water. It's very simple: first pour the rice into the pan, stir and drain the water. We repeat this 4-6 times, depending on the contamination of the original product. Then transfer the rice into a fine-mesh colander and rinse under running cold water, stirring the contents with your hand or a spoon. As soon as the water flows, it’s light and almost transparent – ​​it’s ready.
4. The grain must be filled with hot water, preferably boiling water.
5. To salt or not to salt during the cooking period is entirely up to you. I salt the water before adding the cereal, so the taste of the finished side dish will be brighter. But I add spices after they are ready.
6. Cook the cereal over low heat, do not open the lid or stir. Steam creates the necessary pressure inside the pan, which improves the quality of cooked rice, its taste and crispness.
7. How long the process takes depends on the variety. But the average is 10-12 minutes.
8. After this, you can open the lid, put butter on top, or better yet, pour melted butter evenly and close the lid again for another 10-15 minutes.

According to this instruction it turns out good rice for a side dish for any meat, fish dish(red cereal is also prepared), an excellent filling for stuffed duck and any other bird. Can also be used for salad, only without oil and chilled. This is a classic of the genre, but the particular ones are of greater interest.

Diet or simplified

I learned this option quite recently, my daughter-in-law taught me. It’s easy to prepare, I’ll tell you now:

• If you have good cereal, you don’t need to rinse it. You can safely fill it with cold water and place it on the stove. How much water? It doesn't matter! The main thing is that it should completely cover our main product with just a little “top”.
• There is no need to cook the rice, just let it boil and drain excess water, rinse, also fill with cold water and put on the stove again.
• We repeat the procedure three times. Salt the third water, the final one. Salt generously, because it will be washed again.
• Place the finished rice in a colander and rinse well with clean water.

Why did I call it dietary? This is exactly how rice is prepared for the diet, we poured the starch, and with it, all the extra calories down the sink. But, it is suitable not only for those losing weight. This good option for salad, and with butter or other dressing - a wonderful side dish.

Sushi rice, or inspiration from the land of the rising sun

What is business card Japan in cooking? Naturally sushi. At least that's what we used to think. The main ingredient of this national dish there is rice.

To prepare rolls, you need to know how to properly boil round rice, since only it is ideal for this dish. You can also use special sushi rice, which we know under the Japanese or Mistral brands. There are recipes for boiling cereal in cold or hot water - that’s not the point. Everything is simple and fast enough.

I offer you an option tested on own experience and has stood the test of time. By the way, this is absolutely Japanese - this is what they do in most street restaurants, where the sushi is the most delicious.

1. Take round rice and wash it until clear water. It's like the classic version.
2. Then we follow the proportions: for a glass of rice you need to take one and a half glasses of water, in my version cold.
3. Place a thick-walled pan on the fire. Throw in a small piece of noria seaweed, which is used for rolling rolls. Close the lid and bring to a boil over high heat.
4. As soon as the contents begin to boil, remove the seaweed (I do this with tweezers - it’s convenient and not hot). It is important not to miss the moment when the leaves are not yet falling apart. But even if this happened, it doesn’t matter. The rice will just have streaks of greenery.
5. This is the last time the lid is opened. You need to cook over low heat for about 15 minutes. Just during this time, all the water will be absorbed into the grains, they will not boil, they will retain their shape, but at the same time they will not be too crumbly - just what you need for a Japanese meal.
6. Turn off the heat and leave under the closed lid for another quarter of an hour. Only after this can you transfer the finished rice to another vessel - I use a clay one - and season it with spices.

You can easily buy the dressing in a store ready-made, but making it yourself is such a delight. You need rice vinegar, salt and sugar. For half a kilo of cooked rice you need to take 2 large spoons of vinegar and a teaspoon of sugar and salt. Stir it all over low heat, but under no circumstances bring it to a boil.

Attention! Both the cereal and the dressing should be warm enough when combined, but not hot. You need to mix with wooden objects. Ideally - with chopsticks. But we're not that Japanese, so a spatula will do.

And most importantly: water evenly over the entire surface, so as not to mix too much, but rather turn over. Otherwise, you will end up with a viscous porridge that will stick to your teeth when rolled.

Rice according to Pokhlebkin

The cereal is boiled simply and very quickly according to the recipe of the famous culinary specialist William Vasilyevich Pokhlebkin. It's better to watch the video than read it a thousand times:

The slow cooker is a savior

Using this miracle unit for cooking rice is, in my opinion, the greatest discovery of mankind. By the way, regarding the multicooker, special thanks to its inventor. I think working women will understand me and will be in solidarity.

Any rice in a wonderful pot turns out good (as do dishes made from it), but brown rice is especially good. How is it different from regular white cereal? Yes, only because it is not polished. This is in essence, but in terms of preparation, oh how different! What? Everything is in order now.

1. We rinse thoroughly - we have already learned this. Next, soak with plenty of cold water and leave overnight - if you are preparing it in the morning, or in the morning - if you plan to have rice for dinner.
2. For a multicooker, proportions: per glass of cereal, 2-2.5 glasses of water. Add salt to taste, close the lid, set the “Rice” or “Porridge” program for half an hour and forget about the side dish until the beep.
3. Carefully open the lid, pour butter over the rice and close it again. We set it to “Warm up” for another quarter of an hour. Voila, dinner is ready.

By the way, the calorie content of the dish is 331 kcal per 100 g. This is so you understand the serving size, if anything.

Advice: To prevent the rice from burning in the slow cooker (although this happens extremely rarely), I grease the bottom and walls of the bowl with butter before adding the product.

Very delicious dish comes with vegetables. It is better to prepare them separately and mix them with ready-made cereals, only when hot.

Steamer to the rescue

You can boil rice in a double boiler just as easily as in its “sister” in the kitchen. The video will tell you better than any step-by-step instructions.

How to cook black rice

An exotic, not so common and quite expensive variety of cereal is the black variety. This is wild rice that grows in the highlands of Tibet and is harvested by hand. Hence the high cost. But the beneficial properties are many times greater than those of its white counterpart.

How to cook it, how much and what to do to prevent it from sticking? These and many other questions arose in my head when I first brought home a package of such exotic items. But, I did it! Here's how I did it:

• placed the cereal in an enamel pan, poured in plenty of water and left overnight;
• In the morning, I drained the liquid, put the rice in a colander and boiled water in the same pan. Proportions for black rice are 1:3 (for one part rice, 3 parts water);
• I added just a little salt to the boiling water, added the rice, closed the lid, reduced the heat to low and cooked for about 40 minutes.

There is no need to stir it, just monitor its condition. The size of the grains will indicate readiness. They at least quadruple in size.

Some particulars

In addition to the above types of rice, you can find rice in bags for cooking and steamed in the store. What to do with them? Very simple.

Cereal in bags is ideally prepared in any conditions. It is especially convenient for students - after all, there is no need to rinse, soak for several hours, monitor the time, or keep it covered after cooking.

Simply pour water into a saucepan, add salt to taste, bring to a boil, throw in the bag and cook for about 25 minutes. We take it out into a colander (what am I talking about, what dorm do boys have a colander in?) or just hang it by the corner to drain the liquid. Then on a plate, open the bag, add oil and voila! The food is served.

There is no difference in how you cook steamed rice or plain rice. Or rather, there is a small amount - you need to add water at the rate of 1.25 parts of water per part of rice. By the way, I sometimes use this rice to prepare kutya. I let it cool a little, but not completely, after cooking. Then I pour in a broth of dried fruits, seasoned with honey and let it brew. And only then all the other ingredients.

Rice in dishes

Now the question is what is called “erudition and ingenuity” - what can be done with boiled rice. There are many answers; there would be a desire to experiment and cook.

Semi-finished rice product

Quite often, cooking a dish requires rice boiled until half cooked. How can this be done?

To do this, take the washed rice and place it in a thick-walled pan. Fill with water so that it rises a finger above the surface. Place on the fire, bring to a boil, turn off and leave to cool without opening the lid.

This is ideal for cabbage rolls. You can, of course, use fully boiled rice, but this dish “loves” grains boiled in this way. For pies and pies, each housewife prepares rice in her own way, but this is also a working option.

Do I need to boil rice for stuffed peppers? Some housewives practice adding raw. I was convinced that it is better to cook until half cooked, as in the case of cabbage rolls. Otherwise, the meat will be ready, the pepper itself will boil down to rubbish, and the cereal will remain hard.

For meatballs and hedgehogs

• Mix the minced meat with cereal (clean!), season with salt and spices. It is advisable to add fried sunflower oil onion and carrot. They do ready dish juicy, aromatic and yellow like the sun.
• To make the rice yellow, you can add a little turmeric to the water. It gives not only color, but also aroma and some kind of oriental taste.
• Form the meatballs into balls, lightly fry in a frying pan and simmer in sour cream sauce. But I bring hedgehogs to readiness in a frying pan, and shape them exactly like this animal.

For medicinal purposes

And one more intimate detail that saved many. Not everyone knows the recipe for rice water for diarrhea. And all you need is nothing. Boil half a liter of water and add one and a half teaspoons of regular round rice. Cook, stirring occasionally, for about 40 minutes. You need to drink this decoction after cooling it to a pleasant temperature.

Now you know all the secrets of how to boil rice in different cases and what dishes can be prepared from it. I would be very glad if I helped you find the answer to your question. If they arose along the way, ask, I’ll be happy to answer!

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