Cooking rice at home: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rice is often present on the dinner table. Any housewife has the secrets of cooking and favorite dishes from this cereal. You can cook rice without much effort, dishes from it are very tasty.

How to cook rice so that it turns out crumbly? This is the most frequently asked question. Long-grain rice is the easiest to cook, as the noblest varieties of basmati and jasmine invariably turn out crumbly. But you still need to know how to cook round, brown, wild rice.

How to cook long grain rice

There is a flip method. According to this cooking recipe, rice is simply boiled in a saucepan in a large amount of s alt water so that the grains do not stick together during cooking, then the boiled cereal is discarded in a colander. Allow the liquid to drain and season the rice with butter. This is how cereals are prepared for folding pilaf – According to the recipe, rice is not cooked until cooked, it comes in a cauldron with other ingredients.

If you adhere to the principles of cooking exactly, then everything will work out. And there are only two of them:

Proportions

Take any container for measurementrice and water: bowl, mug, glass, ladle. Measure out 1 container (this volume is called a “part”) of rice cereal and pour 1.5 parts (containers) of boiling water. For example, two cups of rice need three cups of boiled water. For greater friability, the grits are fried with the addition of spices in melted butter, and then poured with boiled water. Take a large saucepan so that the liquid does not “run away”. Even if two glasses of cereal are boiled, a 3-liter saucepan will be just right.

Rice cooking time

After boiling water, the cereals are boiled, covered with a lid for 12 minutes. First 3 minutes on high flame, then 7 minutes on medium and 2 minutes on low. Remove from heat and wrap, without opening the lid, with a blanket or thick towel for 12 minutes.

How to cook round rice

Round rice groats - velvety, starchy, absorbs a large amount of water. It is not crumbly, porridge and puddings are made from it, it is not washed. Grains are poured with water in the proportion of two parts of rice and one part of water and boiled until the water is absorbed. Then pour (about two parts) cream, milk (can be coconut), add granulated sugar, spices and other additives according to the recipe.

How to cook brown rice

Brown, unrefined or brown is any kind of rice cereal. And depending on the type, the method of preparation is chosen. But there are two major differences: the amount of liquid used and the cooking time. Unrefined from bran (thin shell) cereals, cooked longer by 1/3 and moreamount of liquid. It is necessary to read the instructions on the packaging of rice - only the manufacturer knows well how the cereal was processed and how to cook it.

How to cook wild rice

It's not actually rice, but water grass with rice-like seeds. They are very dense, so they are thoroughly steamed in advance before mixing with plain rice. This rice is boiled in proportion of 1 part of rice and 3.5 parts of boiling water. Boil wild rice for 35 minutes. The folding method of cooking is very convenient, it is better to look at the cooking time on the package.

Rice for pilaf

Rice groats for Uzbek pilaf can be of different types: sanam, alanga, lazar, chungara, devzira. Any kind of rice is thoroughly washed and then soaked for a couple of hours in slightly s alted warm water. The liquid must completely cover the rice, otherwise it will break in the pilaf and turn into porridge.

Pilaf is also cooked from other types of rice groats - medium-grain (Kuban) and long-grain (Basmati), but the rules for preparing rice remain the same.

Sushi rice

To cook rice at home for sushi, they take special rice, the package says so - “Rice for sushi” or “Japanese”.

First, the cereal is washed, changing the water 5-6 times. After that, pour cold water in a ratio of 1: 1 (+ 10% of water from the total amount for boiling), bring to a boil, reduce the flame to a minimum and cook for a quarter of an hour under the lid. Then wrap the pan with a thick towel for 30-40 minutes. The rice is transferred to an unvarnished wooden dish. They put warm cereals in the middle of the container, pour the dressing prepared according to the recipe, scatter the rice with a spatula, then, together with the dressing, collect it again in the middle - repeat the procedure four times, leave for a quarter of an hour. When preparing rolls, the temperature of rice should be 32–34 degrees, no less. If a non-wood container is used, then reduce the amount of dressing used by 1/3 of the prescription amount.

Delicious side dish

Rice is an excellent side dish for meat, vegetables, fish, seafood, poultry. It has high nutritional properties and does not harm the figure. Complex carbohydrates, fiber, amino acids, calcium, B vitamins, iodine, potassium, phosphorus, iron, zinc form the required minimum of vitamins and essential substances for he alth.

Rice has long been popular mostly in eastern states, but now its benefits are appreciated all over the world. It has a positive effect on the gastrointestinal tract, on the heart and blood vessels, improves memory, and supports the nervous system. Rice for garnish is made mainly for meat, because it does not make it heavier, but only delicately complements it.

Rice side dish quick recipe

Consider one of the ways to cook rice. Taking a photo will make it much easier. Round and polished rice groats are quickly boiled soft, and therefore are mostly used for making porridges. For garnish, use brown or long-grain, steamed. The result is a crumbly garnish.

Required components:

• 0.5 kg rice groats;
• 1 tbsp l. sunfloweroil;
• s alt;
• favorite spices.

Rice recipe with photo:

Rinse the rice under running cold water until the water is completely clear

• Choose damaged and black rice.
• Pour the cereal into a saucepan and pour water so that it is a couple of fingers above the level of the rice.
• Add spices, oil and s alt. Mix thoroughly.

When the water boils, turn off the fire and let the dish brew for 30 minutes. So the rice is steamed and at the same time it will not be boiled

Rice for garnish according to Japanese recipe

For a classic rice side dish recipe from true Japanese cereal lovers, you will need:

• 1 cup of rice;
• 2 chicken eggs;
• 1 bunch green onions;
• 3 tbsp. l. butter;
• 2 tbsp. l. soy sauce.

Step by step rice recipe:

• Rice groats are thoroughly washed until the water is completely clear.
• Pour one and a half glasses of water into a saucepan.
• Bring to a boil, uncovered.
• When the water boils, make a small flame, cover the pan with a lid and cook for a quarter of an hour.
• Chicken eggs are beaten with a whisk.
• The onion is washed and finely chopped.
• Eggs and onions are fried in a skillet with butter until the eggs are lumpy.
• Add rice to the pan, pour in soy sauce.
• Carefullystir and serve.

Oven-cooked rice

There are several cooking methods, consider them carefully.

Traditional version

The groats are washed until the water is clear. Pour into a bowl and pour the liquid in a ratio of 1: 2, add s alt to taste. Put in an oven heated to 160 degrees and cook for 40 minutes until the water is completely absorbed. Stir a couple of times during cooking. Add your favorite seasonings and herbs for a spicy flavor.

Combination recipe cooking rice.

Rinse the groats, pour into a container with thick walls. Pour water 2-3 cm above the surface of the rice. S alt to taste. Set on fire, bring to a boil and cook for 10 minutes. Put in the oven, heated to 180 degrees, and cook for a quarter of an hour.

Pre-frying

The washed grits are slightly dried with a paper towel. A drop of sunflower oil is poured into a heated frying pan and cereals are poured. Stirring constantly, fry for a couple of minutes. Then spread in a prepared container and pour cold s alted water in a ratio of 1:2. Cook for half an hour before absorbing the liquid.

It should be noted that the cooking time and the amount of water used is determined by the type of rice cereal:

• Polished white rice is cooked 20 minutes after boiling. For 1 part of cereal, add 1.5 parts of water, broth or milk.
• Steamed rice groats are not pre-soaked. Ready for half an hour. There are 2 parts liquid to 1 part rice.
• When they cookwild and brown rice, it is pre-soaked in cold water for a couple of hours. Cook cereals for 1 hour.
• The method of cooking rice of the types of baldo, arbolio, carnaoli is different from the rest. Do not wash the cereal before cooking. It quickly boils soft, it is brought to half-cookedness. Cooling, rice absorbs all the liquid and comes to full readiness.

Pros and cons of oven-baked rice dishes

1. Rice cooked in the oven turns out crumbly, unlike cooked on fire or microwave. When baked in the oven, rice acquires a bright aroma and intense taste.
2. Baked rice is considered more useful, because when cooking they use a minimum of spices and oil, therefore baked rice dishes are included in the diet and children's menu.
3. One of the advantages of the dishes is their lightness and short cooking time. This is a very important point, since there is no need to constantly monitor the process.
4. The method of cooking rice in the oven is good because the dish almost does not burn and does not "escape" from the container.
5. Rice desserts and casseroles come out mouth-watering, with a bright taste and a golden crust.

Which rice dishes are cooked in the oven

Rice dishes baked in the oven are included in the menu as a full breakfast, lunch and dinner. They are also used as a hearty and he althy snack.

• For breakfast they cook milk rice porridge with pumpkin, a casserole of boiled rice and cottage cheese.
• The first dishes in the oven come out verysavory and fragrant. Pickle and kharcho soup are delicious.
• Second courses are made with meat, fish, vegetables, gravies and sauces. Lean and meat pilaf, paella, risotto, rice meatballs and meatballs are cooked in the oven.
• Fillings are made in the oven for kulebyaki, pies, stuffing vegetables, cabbage rolls, various hot and cold snacks are prepared.

Tricks of baking rice in the oven

For different dishes, rice cooking technology implies different preparation of cereals. S alty and sweet casseroles are made from boiled rice. For pilaf or a crumbly side dish, rice is slightly fried in vegetable oil. For a side dish or milk rice porridge, the rice is washed a little in cold water.

Tricks and little secrets:

• To cook rice in the oven, they take cast-iron dishes with thick walls and a lid (frying pans, cauldrons, braziers), clay pots, ceramic pots.
• If the baking dish is without a lid, cover it with foil folded in a couple of layers.
• So that the rice does not stick to the walls of the container, it is smeared with sunflower oil.
• Choosing the size of the container, take into account that the cereal increases in volume by a couple of times.
• To reduce cooking time, soak the rice in water for one hour in advance.
• For a crumbly dish with a rich taste, the cooked rice is left in the oven off for another 30 minutes.

Rice is a frequent guest on everyday and holiday tables. Every housewife has her own cooking tricks and rice speci alties. The preparation of this cerealrequires special efforts, and the dishes always turn out delicious, with rich aroma and pleasant texture.