Shared
Rice is perhaps the most popular cereal in the world. In almost all Asian countries, its grains have been considered since ancient times national treasure and are necessarily present on the table every day as a main course. Rice very quickly gained a strong position in the cuisines of many peoples in Europe, Africa and America, becoming an integral part of many national dishes. And most often these dishes require a certain variety or a special method of preparation. If you like to experiment with cooking, particularly with rice, you will find our guide on choosing this grain and the rules for preparing it useful.
Rice - very ancient culture, about 10,000 species of this cereal are known in nature. But about 30 varieties are used in cooking. Their grains differ in appearance, as well as the method and extent of processing.
Treatment
There are 4 types of rice on the market, most often used in cooking.
Unpeeled rice paddy is healthier than other types
Brown rice is slightly inferior in health benefits to honeydew rice
White polished rice is completely peeled, causing it to lose weight. beneficial properties
Steam processing technology allows peeled rice to retain maximum nutrients
Comparison table of rice grain shapes
In addition to the types of processing, in cooking, rice is also qualified by such characteristics as size, grain shape and starch content.
Photo gallery: varieties of rice used in cooking
Thin grains of long grain rice will not stick together during cooking and will remain crumbly 
Short grain rice contains a large amount of starch, so it is suitable for making porridges 
Medium grain rice Brown contains less starch 
Versatile medium grain rice suitable for any dish 
Short grain rice is great for making rolls and sushi
Calorie content of rice and its nutritional value
Such characteristics depend on the composition of the cereals. Each grain of rice consists of 8% protein. And it does not contain gluten, which is an allergen. Some varieties contain up to 78% complex carbohydrates, or, more simply, starch.
Polished rice contains only 3% fiber, while brown rice contains a little more - 4.5%. But this cereal is rich in vitamins and microelements:
- vitamin A;
- almost all B vitamins (this includes riboflavin, folic and pantothenic acids, niacin and thiamine);
- vitamins E and PP;
- calcium;
- iron;
- zinc;
- potassium;
- phosphorus.
By the way, in terms of the amount of the last two microelements in its composition, rice is confidently the leader among all cereals.
It is important to know: the lion's share of nutrients is not in the grain itself, but in its shell. That's why nutritionists talk about greater benefit unpolished rice grains.
The calorie content of the product also depends on the variety, but the way in which it will be prepared is also important. 100 g of rice can contain from 140 to 360 kcal. For example, the calorie content of brown rice is 285 kcal, white round grain rice is 340 kcal. But boiled grains contain 140 kcal, and fried grains contain 150 kcal.
Of all types of rice, unpolished rice is considered the healthiest.
Each type of rice is beneficial, but the degree of benefit may vary. The use of this culture in cooking will have a positive effect on your health.
How to cook rice correctly: some culinary secrets
The difficulty of cooking rice is not only in selecting the right type and variety. You also need to know the exact ratio of cereal and liquid, and also follow the technology.
Time
On average, it will take you 25 minutes to boil rice. But in order for everything to be according to the rules, you need to take into account a few more points, namely: the type of cereal, the method of pre-processing it, and even the dish in which it will be used.
For cooking you will need time:
Proportions
The amount of water required for cooking directly depends on the level of starch content in the grains. The desired consistency of the dish should also be taken into account. Observe the following proportions:
What to do to make rice crumbly
Cooking rice porridge is not difficult for any housewife. But for some reason the rice doesn’t always turn out fluffy. Do you want to be guaranteed to receive desired result? Then strictly follow the rules.
Features of cooking rice for various dishes
You can choose any method of cooking rice based on what type of cereal you have at your disposal, what utensils you will use and what dish you will prepare. But for all methods there is single rule: Before cooking, rice is thoroughly washed. It is more convenient to do this through a fine sieve, and better under running water.
Rice grains must be washed before cooking.
In a salad or as a side dish
To make a side dish or salad beautiful and tasty, the cereal must be crumbly. This means that long-grain varieties are best suited. We suggest you cook rice the way they do it in Italy.
Floury rice for side dishes and salads is obtained from long-grain cereals
Tip: you can pour 1 tbsp into boiled rice for a side dish. olive oil or add a piece of butter. Rinse the finished cereal to be used in the salad in a small amount of water. These methods increase the friability of the product.
Rice for sushi and rolls
Do you want to pamper your loved ones with national Japanese cuisine? Crumbly boiled cereal is not suitable for rolls and sushi; on the contrary, it must be sticky so that the grains stick to each other. Therefore, choose varieties with round short grains - they have a lot of starch. You will need 1.5 cups of water and 1 cup of cereal.
For sushi and rolls, it is better to choose round-grain rice varieties rich in starch.
Video recipe: sushi rice with the perfect consistency
To prepare pilaf, you can take any type of rice: round, short-grain or long-grain. However, experienced chefs advise choosing Uzbek varieties. In any case, you will need to prepare the rice first so that each grain is well saturated with the broth during cooking.
Pre-soak rice for 2 hours
If there is not enough broth, add water
Rice for pilaf is cooked in an open container
Serve the finished pilaf on a wide platter
Rice for porridge
It is better to prepare porridge from round and medium grain varieties of rice, rich in starch. Using the table above, you can determine how much water you need to take to achieve the desired viscosity. The porridge must be stirred constantly during cooking to prevent it from burning.
The most common porridges are milk ones. For them, the cereal is boiled in water, and then milk is added and cooking continues.
Rice milk porridge
Rinse the cereal, cover with water and leave for 15 minutes. Afterwards the water can be drained.
Be sure to stir the porridge during cooking to prevent it from burning.
Season the finished porridge with butter
Tip: if you cook porridge simply in water, without milk, immediately pour in 3–3.5 cups of liquid. Cook until done, stirring constantly.
Video recipe for milk rice porridge
How to properly cook different types of rice
Sometimes you go into a store and look at the shelves with rice different types- and your eyes widen! You can find a product for every taste and every pocket. But the problem is that not everyone knows the nuances of preparation. Let's find out more about them.
IN Lately brown or brown rice is becoming increasingly popular due to its beneficial qualities. But not everyone knows how to cook it correctly. To get the right result, follow our tips.
If you are just starting to do your own cooking, or you don’t have time to cook, rice bags will come to the rescue. This is an almost completely finished product, there is absolutely no hassle with it, and all you need is water, a little salt and a spacious saucepan.
Cooking rice in bags couldn't be easier!
Place rice bags in water without damaging the packaging
Since bagged rice is already cooked and steamed, you don't have to rinse it first. By the way, steamed rice can be bought not only in bags, but also by weight. Cook it the same way as white, but a little longer, about half an hour.
How to Cook Rice in Kitchen Appliances
Surely in your kitchen there are special appliances that make cooking much easier. This could be a microwave oven, a slow cooker and steamer, or even a rice cooker. Be sure to use them to cook rice.
How to cook rice in the microwave
After the rice is cooked, microwave it a little longer.
Rice from a slow cooker
The multicooker will help you cope with cooking rice without hassle
Cooking in a steamer
Rice cooked in a steamer - taste and benefits
rice cooker
A great invention that will cook rice for you is a rice cooker. You just need to put food in it, fill it with water and press the power button. The device program determines the power, temperature and time required to prepare the dish.
Share with your friends!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?
Different dishes require a different type of rice. To avoid mistakes, just remember simple rules preparing side dishes and other dishes:
- To prepare pilaf, only long grain is used. Today, you can find large quantities of long parboiled rice in supermarkets. 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 cereals. 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 in a 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 large quantity starch, 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 it is pre-soaked 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 of vegetable oil to the water. An excellent option would be to use olive oil. Just 1 tablespoon is enough. If you use more of this product, the rice may lose its taste. The taste characteristics of the dish itself will change.
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 grains. 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 filled with 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 pouring it in 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 happened that she stayed excess liquid, it needs to 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 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 prepare 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 a pleasant taste, you can add any spices and seasonings.
Other ways to cook rice
To prepare cereals, you can use not only the 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 into the frying pan required amount water;
- 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 period of time indicated 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 the dish is completely cooked. 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 allow you to make the desired roll without difficulty and special effort. Special sushi vinegar, which is used to sprinkle the porridge, adds even more stickiness.
Rice is loved by many families for useful qualities, mild taste and consistency. Housewives prefer to cook cereal as a side dish, and this is not surprising. Boiled rice goes well with fish, meat, stewed vegetables, mushrooms. Thanks to its versatility, the dish will not leave even the most sophisticated gourmet indifferent. However, during the cooking process, difficulties may arise associated with the heat treatment of a particular variety of rice.
How to cook steamed rice as a side dish
- A special feature of this type of rice is its hard shell. First you need to rinse the grains under plenty of water. It is necessary to eliminate white deposits; after washing, the water should become clear.
- Then you need to soak the rice. To do this, pour the grains into a deep bowl or pan and fill with purified water. The exposure time is 35-45 minutes, during which time the shell will soften.
- Now you can start cooking. Pour 500 ml into the pan. water, add your favorite spices if desired or use chicken broth as a base. Salt the liquid and bring to a boil.
- For 0.5 l. water is 200 grams. rice grains. Pour them into the boiling liquid and stir immediately. Turn the burner to low and cook the rice, covered, for 20 minutes.
- When the set time has elapsed, remove the dishes from the stove, add butter (optional). Close the container with a lid and let the rice sit for a quarter of an hour. Use as a side dish.
How to cook long rice as a side dish
- Long grain rice is different high content starch and foreign dust, so you can’t do without washing. Place the mixture in a sieve or bowl and pour water over it 6-7 times. When the liquid becomes clear, proceed to the next step.
- Prepare a heat-resistant dish for cooking; it should have a thick bottom and sides. Place 200 g of rice grains in a pan, pour in 450 ml. filtered water at room temperature. Do not add salt at this stage.
- Place the container on fire and set the power to medium. Bring the mixture to a boil with the lid closed. Now you can salt the rice to taste. Set the heat to maximum, simmer for 5 minutes, reduce to minimum.
- Continue cooking the rice for another 12-15 minutes, covered. There is no need to stir the composition, otherwise the grains will stick together and form a porridge. After the allotted time has passed, turn off the burner.
- Add a knob of butter if desired. Let the side dish sit for 15 minutes; for best effect, place a towel over the pan. Start tasting.
- Cooking begins with preparing the grains. This step should not be skipped, as it sets the tone for the entire dish. To begin manipulation, you need to pour the rice into a sieve, then rinse under the tap 5-7 times.
- You can carry out the procedure in a colander. After all actions, the water should become completely transparent. It is this feature that suggests that you can go further.
- Now move the grains into a deep bowl or basin, fill with filtered water and wait 20-30 minutes. During this time, the rice will soften a little, making it easier to work with.
- You can start cooking. Drain the liquid and rinse the cereal again under the tap. Take a thick-bottomed pan, pour 2 parts water to 1 part rice.
- Don’t throw in the grains yet, add salt to the water. Place on the stove and wait until the first bubbles appear. When the salt granules dissolve, add 30 ml. vegetable or olive oil.
- Add rice to the boiling liquid and immediately begin stirring. Reduce the burner power to medium and cover the pan with a lid. Cooking time is 12-15 minutes.
- During the entire heat treatment, rice should not be stirred. Otherwise, the grains will stick together and you will not be able to use the grains as a side dish.
- After the specified period has passed, turn off the heat and do not open the container. Place a towel on the pan and wait a third of an hour. Many housewives prefer to add butter at this stage.
How to cook black rice as a side dish
- The cereal must be processed in advance. Rich black rice is difficult to prepare, so follow the basic instructions. Sort out the dry grains, place them in a saucepan and cover with running water.
- Wait a certain period of time for the rice to settle to the bottom and the excess dust to remain at the top. Drain the liquid, repeat the steps 4-5 more times. Each time you soak, knead the grains vigorously. Once all the dirt has been removed, move on.
- It is advisable to soak black rice in water at room temperature; it will become softer and more pliable. To do this, pour filtered liquid into a bowl, add grains, and leave overnight (at least 7 hours).
- Start cooking on the stove. Prepare a thick-walled pan, fill it with water so that for 1 part of rice there are 3 parts of water passed through the filter. Don't add the grains yet.
- Bring the liquid until the first bubbles appear, keeping to the maximum mark. Pour black rice into boiling water and wait for it to boil again.
- When this happens, reduce the heat on the stove to low and add salt to taste. Cover with a lid and simmer the exotic cereal for about 25-30 minutes. During this time, the rice will soften and cook.
- Remove the dishes from the heat, place the cereal in a colander or sieve. Rinse from a pitcher of filtered water, removing excess starch. Now scald the mixture with boiling water, wait a little, and serve.
- Cooking brown rice always begins with pre-rinsing. This must be done to remove dust and starch residues. Place the mixture in a sieve and rinse under the tap. You need to bring the water to a clear state.
- Now scald the grains with boiling water to seal the beneficial elements inside the shell. Place the rice in a bowl, cover with purified water, and let sit overnight. If you don't have a lot of time, reduce the duration to 4-5 hours.
- Place the soaked rice in a thick-bottomed pan, add 20 grams. salt per 250 gr. grains Now add 650-800 ml. purified water, place the cookware on the stove. Stir and bring to a boil.
- Cover the container with a lid and cook on maximum heat for about 7 minutes. Next, reduce the power to between medium and minimum. Stir the mixture, simmer the cereal for another half hour, do not open the container.
- After the set period has passed, turn off the burner, add a slice of butter (optional), and place a towel over the lid. Let the side dish sit for 30-45 minutes, then serve on plates.
How to cook red rice as a side dish
- Red rice is an unpolished type, so the grains must be sorted before cooking. Remove foreign debris and damaged specimens. For convenience, place rice on the table one handful at a time.
- When the entire volume of grains has been sorted out, spread the rice in a thin layer over the work surface. Once again, evaluate whether the composition contains pebbles, crushed elements, or husks. If necessary, eliminate everything unnecessary.
- Place the red rice in a deep bowl and rinse under the tap until the water becomes completely clear. You will need 5-8 repetitions.
- If desired, rice can be soaked in water at room temperature and left for 2 hours. If you don't have time, start cooking. Pour 0.6 liters into the pan. filtered water, add 0.2 kg. rice, add 10 gr. salt.
- Place the container on the fire and cook at maximum power. When the water boils, remove the foam, cover the container with a lid, and reduce the burner to low.
- After 35-45 minutes, evaluate the consistency of the grains; they should be soft. If the cereal crunches on your teeth, simmer the rice for another 10 minutes. Turn off the burner and leave the side dish covered for a quarter of an hour.
- In some cases, the liquid in which the cereal is cooked takes on a brownish tint. In such situations, drain it immediately after boiling and add new water. Salt the dish 5 minutes before it is ready.
- The difficulty in cooking wild rice is that the grains are quite hard. The bran-type shell inhibits beneficial enzymes, and the shell does not cook well.
- Before cooking rice, you need to soak it. Thanks to this, the water will wash away the starch, making ready dish crumbly and useful. To soak, rinse the cereal under the tap 5-7 times, the water should not be cloudy.
- Next, pour the rice into a bowl, cover with filtered water, and leave for 6 hours. After the specified time has passed, rinse the grains again. You can increase the soaking time to 10 hours to get healthier sprouted rice.
- After washing and soaking, heat treatment can begin. Pour 750 ml into the cooking vessel. clean water, salt, place the container on the stove. Wait until bubbles appear, then add the rice and cover the pan with a lid.
- Cook for 10 minutes, stirring. Now reduce the heat to low and cook the wild rice for another half hour. There is no need to stir it, otherwise it will turn out to be a mess. Readiness is determined by visual inspection; rice grains increase 3-4 times.
Regardless of the type of rice, do not neglect preliminary preparation. You need to rinse and soak the cereal, then you can start cooking. A tasty side dish is made from all varieties of rice grains, but the most useful are the brown, black, wild, steamed and red ones.
Video: how to properly cook fluffy rice
It would seem that what could be simpler than cooked rice? Perhaps you are one of those people who manages to cook perfect rice no matter the location, cookware, stove or type of rice. However, chefs, in attempts to create a unified formula for cooking rice, agreed that only experience and numerous experiments will help you find your perfect way. There are too many variables involved in the cooking process.
2. Soak the rice
Soaking allows the rice to cook faster and more evenly. Plus, soaking allows you to not have to think about two variables: curing and drying. Both processes affect the moisture content of the rice - the drier the rice, the more water will be needed to cook it. Since you are often not familiar with this information, soaking rice saves you unnecessary worries.
3. Cold or boiling water?
Depends on the method you will use to cook the rice. Typically, rice is cooked in cold water with the lid closed. 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.
4. To interfere or not to interfere? To salt or not to salt?
Do not stir or add salt if you want to cook fluffy rice rather than risotto or porridge. Stirring and salt destroy the structure of the grain, making it more sticky.
5. Proportions of water and rice
You can write a “doctoral dissertation” about this, hundreds of pages long, with a bunch of formulas, calculations and tables. I will limit myself to just a few conclusions. The proportion of 1 cup of rice to 2 cups of water is far from universal. To prepare fluffy rice with a moisture content of 64%, 145 grams of water are needed per 100 grams of rice with a moisture content of 12%. One glass of rice is approximately 205 g, which means that you need 1 glass of water, or 240 grams, to cook it. Provided that the water does not evaporate during the cooking process.
So, it all depends on how much water evaporates during the cooking process and the cooking time itself.
Most varieties white rice cook for 15-20 minutes. If the rice has been pre-soaked, the cooking time is reduced by almost half (but this does not mean that it is required twice less water, since most of the water evaporates).
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. Therefore, the only way to perfect rice and perfect proportions water and rice is a matter of trial and error. However, let me point out that the more rice you cook, the less water you will need. For example, 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.
I hope the above tips will help you improve your rice cooking process and achieve outstanding results every time. And as a bonus, I suggest you watch an exclusive video: 3 brilliant rules, and you will always get fluffy rice!
If you want to cook fluffy rice, you need to rinse it under cold water before cooking. This way you will get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.
Ruchiskitchen.com
Some dishes, such as, require sticky rice. In this case, there is no need to rinse it. As a last resort, you can limit yourself to one rinse to wash away all excess.
To make rice cook faster, you can soak it for 30–60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.
Proportions
It is generally believed that you need twice as much water to cook rice. But this is an approximate proportion. It is better to measure the amount of water based on the type of rice:
- for long grain - 1: 1.5–2;
- for medium grain - 1: 2–2.5;
- for round grain - 1: 2.5–3;
- for steamed - 1: 2;
- for brown - 1: 2.5–3;
- for wild - 1: 3.5.
Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone and suggests the optimal amount of water for it.
Measure rice and water with a measuring cup - it’s much more convenient. A standard serving for one is 65 ml of dry rice.
Dishes
It is better to cook rice in a saucepan with a thick bottom: the temperature is distributed evenly in it. You can also cook the rice in a large frying pan. A cauldron is traditionally used for pilaf.
Cooking rules
If you cook rice in a saucepan, first bring salted water to a boil, and then pour the cereal into it. Stir the rice once to prevent the grains from sticking to the bottom. Then wait until the dish begins to boil, reduce the heat to low and cover the pan with a lid.
Do not lift the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, do not stir it (except for the first time). Otherwise, the grains will break and release starch.
The average cooking time depending on the type is:
- for white rice - 20 minutes;
- for steamed rice - 30 minutes;
- for brown rice - 40 minutes;
- for wild rice - 40–60 minutes.
When the rice is cooked, remove it from the heat and let it sit covered for 10-15 minutes. If there is any water left in the cooked rice, drain it or cover the pan with a dry towel: it will absorb excess moisture.
If you cook rice in a frying pan, use dishes with a diameter of 24 cm, high sides and a lid. Rice is cooked in it almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then you need to pour boiling water over it and cook as described above.
insidekellyskitchen.com Seasonings
The good thing about rice is that you can always change its taste a little. For example, using the following:
- saffron;
- curry;
- cardamom;
- cumin;
- caraway;
- cinnamon;
- carnation.
Spices are added to the water during cooking or to a ready-made dish.
Rice can also be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.
Bonus: How to Prepare Sushi Rice
- Special Japanese rice is used to prepare sushi. You can replace it with regular round grain.
- Before cooking, rice should be washed 5-7 times. It is better to discard the floating grains.
- Pour washed rice with cold water in a ratio of 1: 1.5. You can add a piece of nori seaweed to the pan for flavor, but you need to remove it before boiling.
- Cook the rice covered: before boiling - over medium heat, after - at minimum for about 15 minutes. Then you need to remove the rice from the stove and let it stand for another 15 minutes.
- Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons into a separate pan. rice vinegar, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
- Place the rice in a wide bowl, pour over the sauce and stir gently with a wooden spatula. After this, cool and start preparing sushi.
Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.