How to cook polished rice?

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

White polished rice belongs to the group of herbaceous cereal crops. A Russian proverb says: "bread is the head of everything." But with regard to the population of Asian countries, this folk wisdom can be reinterpreted as “rice is the head of everything.”

Scientists believe that this crop began to be cultivated in the territories of subtropical and tropical countries more than 10 centuries ago.

Rice: general information

Polished rice, the photo of which is presented below, together with wheat and other cereals, is one of the most ancient crops that mankind began to grow at the dawn of civilization. This is a rather whimsical culture, for the cultivation of which it is necessary to observe certain temperature and climatic indicators. The territory of cultivation of rice fields is limited by zones of subtropical and tropical climate. The main countries where this crop is grown are in Asia and the African continent.

Rice varieties by processing type

The grain processing method directly affects the taste and consumer properties of this cereal. If one type of rice is suitable for making sushi or pilaf, then the other is suitable only for dairy products.porridge.

According to the processing method in the food industry, the following varieties of the product are divided:

• Steamed is obtained after processing the grains with steam.
• Polished white rice has a flat and smooth surface and is characterized by rich white or transparent color.
• Long grain is characterized by the fact that rice grains (up to 9 mm) of this variety do not stick together during cooking.
• Unpolished brown rice is gently processed to retain a he althy, bright brown husk.
• Ground round grain is a crop whose grain length is not more than 4 mm.
• Medium grain rice is characterized by a grain length of 4-7 mm, as well as a germination area limited to Australia, Spain, New Zealand.

Round-grain polished grade

Rice polished round-grain is mined after heat treatment of cereals. Countries where this crop is grown: Russia, China, Italy, Ukraine. It should be noted that this rice is characterized not only by its unique properties, but also by consumer and culinary qualities.

Round polished grain has the ability to absorb a large amount of water. In addition, the chemical composition of this cereal contains a lot of starch, so polished rice is characterized by an opaque color. Most often on sale you can find white rice of this variety.

Which one to choose?

Often consumers can't make up their minds about buying a product because they don'teveryone knows what dishes are used for cooking polished rice. Which variety is better and how does it differ in cooking? Let's try to figure it out.

To avoid difficulties when choosing a product, remember the simple rules and recommendations:

• Long grain rice is great for pilaf, hot dishes and side dishes. During cooking, the grains do not stick. This is an elite type of rice, which is valued for its rich smell and exquisite taste.
• But in risotto and soups it is desirable to use medium-grain cereals. Polished rice after cooking becomes soft, but sticks together a little. This variety is valued for its ability to enrich the flavors of other ingredients in dishes.
• Round rice is perfect for casseroles, puddings and desserts. This polished cereal is perfectly boiled soft. It turns out a creamy mixture, since the grains stick together well.

Sushi rice

Round rice is best for this dish. Attempts to use long-grain varieties (for example, jasmine or basmati) will not succeed with you, since these grains do not boil during cooking. You can choose sushi-meshi rice, which is specially grown for this purpose.

A characteristic feature of this variety are small and round grains, which are much smaller than the usual oblong cereals. This rice has a high stickiness, which is required for making sushi, as it is quite convenient to make “balls” out of it. ATIn Japanese cuisine, sushi is made from nishiki, a special rice that looks like a porridge-like mixture after cooking. Sometimes rice okomesan and fushigon are used.

How to cook polished rice for sushi?

The most important thing is to thoroughly wash the cereal before cooking, actively grinding and mixing it by hand. Professional masters advise to replace the water at least 10 times so that it is crystal clear. In order for the rice to come out airy and moist, it is also important to observe the correct ratio of cereals and water. For 250 ml of liquid, take 1 glass of cereal. The dishes where long-grain, polished or round rice is cooked must be covered with a lid, and it is forbidden to open it during cooking. Do not open the pan even after removing it from the stove, as it is necessary to let the cereal simmer for about half an hour.

Ingredients:

• 250ml water;
• 180g grits;
• s alt - half a teaspoon;
• one sheet noria;
• 1 tsp sugar;
• 1 tbsp vinegar;
• enameled container with lid.

Wash the rice thoroughly in cool water to remove the starch dust that coats the grains. Then let it lie down for one hour, leaving without water on a sieve with a fine mesh. This will allow the rice to absorb the remaining water and swell. Then fill the pot with water, pour in the grains, set on fire and wait for the boil.

Cook the beans over low heat for about 9-12 minutes. Then wrap the pan with warm material and let it brew for about 15 minutes. A little bit of vinegarwarm, stir sugar and s alt in it, pour into cooked rice. Mix everything well and let the whole mixture dry. Thus, rice will absorb vinegar, due to which it will be filled with a specific aroma, and will be able to easily maintain and take the required shape.

How to cook brown rice?

Ingredients:

• 250ml water;
• 180 g unpolished brown beans.

Wash the beans thoroughly and pour into a sieve. In a small thick-walled saucepan with a well-closing lid, heat the water to a boil, pour the rice here. Then remove the resulting foam, set the fire to a minimum, close the lid and cook for 45 minutes. It is impossible to interfere with cereals during cooking, and it is forbidden to rinse cooked cereals. Before use, you can slightly fluff the porridge with a fork. Brown rice, unlike white peeled rice, contains a large amount of potassium, calcium, vitamin B, iron, fiber and other useful substances. It takes approximately 45 minutes to cook as this variety has a very firm texture.

How to cook fluffy rice?

To cook fluffy rice, it is important to choose the "right" grains. It is best to use varieties of jasmine, basmati or other types of cereal with thin and long grains. Before cooking, wash the cereals thoroughly in cool water.

In order for the product to turn out to be very crumbly, it is necessary to put a little bit of oil into it after cooking and stir thoroughly so that it is completely andsoaked evenly. If the cereal is prepared for fish or meat dishes, with vegetable sauce, then grain oil should not be seasoned.

Ingredients:

• 180g cereal;
• half a teaspoon of s alt;
• 250 ml of water.

Wash the rice well in plenty of cool water. Pour the liquid until it is completely clean, then transfer the grains to a sieve. When the rice dries a little, place it in an enamel container. Pour water, s alt, wait for a boil and rearrange to a minimum fire. Close the container with a lid and cook for 25 minutes. Then you do not need to remove the lid and stir the rice. Just let it stand on the stove, after wrapping the container with a towel. Thus, the remaining water will be absorbed, and the rice will reach readiness, become crumbly and fragrant.

Before serving, loosen it a little with a fork, if there is sticky cereal, gently knead it. If everything is done correctly, the result will be crumbly and beautiful rice that can be served as a side dish with absolutely any dish.

There are so many varieties and varieties of this cereal that it is simply impossible to reveal all the secrets at once. To properly prepare polished rice, it is important to follow the recommendations described above, then you can surprise your loved ones and guests with a perfectly cooked product.