ABOUT You can make a very beautiful side dish from rice if you cook it according to this recipe. Rice acquires yellow, golden shade. This rice can be varied with vegetables (green peas, fried carrots and canned corn) and we get “Colored rice”. A wonderful, tasty dietary dish.
Ingredients:
Rice long grain (steamed) - 0.5 cups
Oil creamy (or vegetable) - 1 tbsp. spoon
Water- 1 cup
Spices: salt, turmeric (optional).
How to cook rice until it turns yellow.
1 . Heat oil in a frying pan. Add rice.
2
. Fry the rice until golden brown. This is very clearly visible, the rice becomes like popcorn. Be sure to stir the rice continuously to ensure that the rice cooks evenly.
3
. Add salt to taste, 1/3 teaspoon turmeric. You don't need to add turmeric, but it will give the rice a more intense yellow color and flavor.
4
. Stir and add water. Cover the pan with a lid. Bring to a boil and cook for 5-7 minutes. Remove the pan from the heat without opening the lid! leave for 20-25 minutes.
Or cook for 15-20 minutes over low heat until the water has completely boiled away.
To serve rice beautifully, use any mold you have on hand. Even a wide mug will do. You can cut a ring out of a plastic bottle, place it on a plate, fill it with yellow rice, and remove the ring.
Yellow (golden) rice is ready
Bon appetit!
Rice is a healthy dietary product that does not irritate the intestines, so rice porridge, which does not contain gluten, is recommended as a first complementary food even for infants. The same variety of rice can have different tastes and even different nutritional and nutritional properties depending on the way it is processed - unrefined (brown), refined (white) and parboiled (golden grains).
Parboiled rice: how to cook it correctly?
Features of steamed rice
Rice processing technology allows you to obtain different types of grain. Brown rice is minimally processed, its grains have this color because the natural bran shell is almost completely left on them, due to which almost all of its beneficial properties are preserved. White polished rice does not have this shell, and although it looks more appetizing than brown rice, it is no longer as healthy - it contains a minimal amount of vitamins, minerals and essential amino acids.
Parboiled rice is produced using a unique technology invented not very long ago. The raw grains are first kept in water, and then steamed under high pressure, dried and only then polished. Thanks to this, 80% of the beneficial substances, which are mainly contained in rice bran, are transferred into the rice grains themselves. This rice has a golden color and after heat treatment it becomes as white as regular peeled rice.
Secrets of cooking steamed rice
The cooking time for rice dishes - porridge, pilaf, etc. - largely depends on the type of rice, but if ordinary white rice needs to be cooked for about 15 minutes until done, the cooking time for steamed rice should be increased almost 1.5–2 times. To make it tasty, you can cook it with the addition of aromatic spices. Usually curry powder, ground nutmeg, and cumin are added to rice. Delicious rice can be cooked in a small amount of meat, fish or mushroom broth and served with an appropriate dish.
There is no need to rinse steamed rice: the technology for processing it involves a high degree of purification of the grains
How to properly cook tender steamed rice in broth
For this method of cooking rice for 2-3 people you will need:
1 cup steamed rice; - 2–2.5 glasses of hot broth; - 2 tbsp. olive oil.
Heat a frying pan, pour olive oil into it, pour in the rice and mix the grains well with a spatula so that each of them is saturated with oil. Flatten the rice in the pan and pour half a ladle of hot broth into it. If you wish, you can also add a pinch of dry herbs here. Cook the rice over medium heat, constantly adding small portions of broth as it is absorbed by the rice and boils away. When the rice is almost ready, pour another half a glass of broth into the frying pan, wait until it boils, close the frying pan tightly with a lid, turn off the heat under it and leave the rice to simmer for another 15–20 minutes.
To the question, tell me how to cook pilaf so that the rice is golden yellow and crumbly?)) asked by the author Asya march the best answer is Find a recipe for pilaf from Stalik Khankishiev on the Internet. This is real pilaf.
Reply from Caucasian[guru]
with maggi for rice or pilaf
Reply from Dazed[guru]
The best type of rice to cook so that you get fluffy rice, grain by grain, is basmati. Basmati has long, thin, sharp grains and although it is more expensive than others, it turns out to be tastier, more aromatic, and more beautiful. Always measure rice by volume, not weight: use a measuring jug and measure out 65ml per person (150ml for two, 275ml for four, etc.) . There should be twice as much liquid as rice, that is, for 150 ml of rice you need 300 ml of hot water or broth.
A frying pan with a lid is best for cooking rice. Over the years, I have found that the thinner and wider the layer of rice when cooked, the better it cooks. So a 25.5 cm diameter frying pan with a lid will be a very good investment. If you don't have a frying pan with a lid, find a pan lid large enough to cover the pan. Pour some vegetable oil into the bottom. First you need to fry finely chopped onions, which will give the rice a pleasant taste and aroma, but this is not necessary. You can simply boil the rice in water. Then add rice, which does not need to be washed first. It is washed at the factory and washing it again at home washes out some useful substances (in any case, due to the high temperature, the rice will be clean). Stir the kernels in the pan until they are all coated with oil. Thanks to the boiled oil, the rice will be crumbly.
The next step is to add boiling water to the pan (to save time, I pour the water into a measuring jug straight from the kettle). Broth is a great alternative to water, especially if the rice will be served with chicken (use chicken broth), beef (use beef broth), or fish (fish broth). I don't recommend using bouillon cubes as they create too strong a broth and mask the delicate flavor of the rice. Also don't forget to add salt, about 1 tsp for every 150 ml of rice.
When the hot liquid is added, you only need to stir once so as not to break the delicate grains - then starch will be released from them and the rice will turn out sticky. Since some people get nervous when cooking rice, worry about their rice, or are simply used to stirring everything, it is very important not to give in to temptation.
Cover with a lid and reduce heat to low. Leave the pan with a lid on the fire, set the timer and leave the kitchen or do other things! If you lift the lid and release the steam, the rice will cook slower and take longer, and you want to cook it as quickly as possible. Cook the white rice for 15 minutes and the brown rice for 40 minutes - use a timer so you don't forget it, you don't want to overcook it. The best way to check if the rice is ready is to taste a grain of grain. Another way is to carefully tilt the lid - if liquid collects at the edge of the lid, the rice needs to be cooked for a few more minutes.
When the rice is ready, remove the lid, turn off the heat and place a kitchen towel on top for 5-10 minutes. It will absorb steam and excess moisture, and the rice will remain dry and crumbly. Before serving, fluff the rice with a chopstick or fork.
Reply from TG[active]
you need to fry the carrots in oil and add to the pilaf then the rice will be golden, but if you add unfried carrots the color of the rice will not change
Reply from Scabbers[guru]
Turmeric gives a golden color. Carrots will not produce this color.
Reply from Angelika Nikulina[guru]
Carrots will give color anyway. Unless, of course, you put it down a little. To make it crumbly, don’t be too lazy to measure out the water 1:2 and don’t stir.
Reply from Anatoly Kamorin[guru]
First you need to purchase a suitable variety of rice. You can have "basmati" if the smell doesn't scare you away. You can "dev-zira", but it's a bit dark.
Methods for preparing delicious fluffy rice and tips that have been tested in many kitchens.
To make delicious rice, you need the right variety.
There are varieties of rice that produce a “crumbly” result without our efforts. The easiest way is to use steamed rice - it will never stick together, and you will not need any cooking skills. However, it is no secret that not all dishes can be prepared with such rice.
One of the best varieties of rice, which is excellent both on its own and as part of many dishes, is basmati. It has long, thin, pointed grains, it costs more than other varieties and is generally considered royal. With it you will also get “grain for grain”.
In addition, depending on your goals, you may need one or another (for sushi and Uzbek pilaf you need different rice) and a certain method of preparing it - for example, . In this case, you don't need fluffy rice.
Cook fluffy rice... in moderation... and in the right container
How much rice per serving? Always measure rice by volume, not weight: use a measuring cup to measure 65-75 ml of rice for 1 person, or 140-150 for two people, or approximately 275 ml for 4 people.
What is the ratio of water to rice? Expect about twice as much water (or hot broth): for example, for the indicated volume of rice for 2 people, you will need 275 ml of liquid - no more is needed if you want to get the ideal texture and consistency. The right measure is the key to tasty rice.
In what container should you cook rice? The best utensil for cooking fluffy rice is a frying pan with a lid. In it, you first saute the onions to give the dish additional flavor (this is not necessary, you can skip the recommendation), then add rice, and then liquid.
Cooking delicious fluffy rice: butter method
Step 1: Sauté onions (optional) and rice (no frying, rather heating and mixing with a little oil).
Useful advice! High-quality rice does not need to be washed, since it is already thoroughly cleaned, and washing will remove some nutrients from it (while others are doomed to disappear under the influence of heat).
Stir the rice grains in the pan until they are completely coated with oil. This will help keep the rice from sticking together and make the rice fluffy.
Step 2. Add boiling water (broth) to the rice.
The next step in making fluffy rice is to add boiling water to the pan (to save time, I always pour it from a boiling kettle). Perhaps you prefer broth - chicken, beef and fish are great options for rice. Whether you use bouillon cubes is up to you, but for my taste they are a little too strong for the delicate flavor of the rice. Also don't forget to add salt, about 1 teaspoon for every 150 ml of rice.
You can add any broth, but it is best suited for these purposes; it will give the rice an aromatic and at the same time mild taste.
Important. Once the hot liquid is added, stir it into the rice only once so as not to disturb the grain structure. If you stir nervously and vigorously, know that this is a fatal mistake that will certainly lead to the inevitable: instead of fluffy rice, you will get sticky starch.
Step 3. Close the lid, set the heat to low, and leave the rice alone.
At this stage, you need to cover the rice with a lid and turn the heat to low. If you want your rice to be tasty and fluffy, leave it alone, just step away from the stove. Housewives who like to look under the lid and think that rice should definitely be “controlled”, alas, are mistaken. They will simply release steam from under the lid and the cooking process will slow down. Meanwhile, cook rice (tasty) as quickly as possible: for white varieties, 15-25 minutes are enough (depending on the type of rice, see the label), for brown 40. If you are forgetful, set a timer - rice does not tolerate even the slightest burning.
How to check the readiness of rice? The best way is to simply bite into the grain. Another way is to tilt the pan and, if liquid collects on the edge, cook for a couple of minutes more.
Step 4. No fire, postscript.
Once the rice is cooked, remove the lid, turn off the heat and cover the rice with a clean tea towel for 5-10 minutes. The fabric will absorb steam and help keep the grain dry and separate. Just before serving, lightly fluff the rice with a fork. If you didn't overcook the rice in the pan in step 1 (you shouldn't), it will turn out almost snow-white. If you want to get a beautiful golden color, saute longer. The color of rice also depends on the color of the oil (colorless vegetable, butter).
Anastasia Panait
Photo by Anastasia Panait
Fluffy golden rice is the perfect side dish! It is best to use basmati or other steamed rice to prepare this rice, but with other varieties of rice it will be no less tasty! This rice can also be used to prepare salads - it will look much more impressive instead of the usually cooked white rice!
Before cooking, it is imperative to wash the rice in several waters and preferably soak it - not only to get rid of impurities, but also to wash out excess starch, which can prevent the rice from becoming crumbly!
Turmeric can be replaced with saffron - then, along with an appetizing golden color, the rice will acquire an amazing aroma characteristic of saffron! But still, with turmeric the option is more easily accessible and cheaper.
This rice as a side dish goes well with almost all dishes - meat, fish, vegetables! You can also eat it without anything, it turns out so perfect, just flavor the dish with butter - and a simple, but such a tasty second course will be ready!
We will need:
- pot
- bowl
- colander
- spoon
Materials:
- basmati rice
- refined sunflower oil
- butter
- turmeric
Step-by-step instructions on how to cook golden fluffy rice:
In order to prepare crumbly golden rice, we need basmati rice (150 grams), water (750 ml), salt (0.3 tbsp), turmeric (0.5 tsp), refined sunflower oil (1 tbsp. .) and butter for serving.
Pour water into a small saucepan and bring it to a boil over high heat.
After the water boils, pour salt into it and pour in refined sunflower oil. This way the cooked rice will never stick together!
Add turmeric to water. Thanks to turmeric, the finished rice will acquire an appetizing golden color!
Bring the water to a boil again and add the rice, previously washed in several waters and soaked for 30 minutes.
After the water has boiled, cook the rice over very low heat under the lid for exactly 12 minutes. Then remove the pan from the stove, cover it with a towel and let the rice cook for another 15 minutes in peace and quiet.