2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Since ancient times, rice has rightfully been one of the most delicious and he althy side dishes. It goes well with fish and meat dishes, is one of the main ingredients in many oriental dishes.
Almost every housewife knows how to cook delicious rice, but it is not always possible to achieve the desired result when cooking it. There are many factors that affect how delicious a dish will turn out. This is the right choice of variety, and the preliminary preparation of cereals, and even when to s alt the rice during cooking.
Useful properties
Rice, when properly boiled, retains almost all useful properties, and there are many of them. The complex carbohydrates included in the composition are able to provide the body with the necessary energy for a long time. The boiled product has virtually no fat and very little protein, which makes it an ideal component of numerous diets.
Rice also contains B vitamins, as well as calcium and phosphorus. All this, and also the fact that eating rice helps to eliminatetoxins and body cleansing, made dishes from it very popular.
Varieties and their uses
Depending on what dish will be prepared from rice, you need to choose the right variety.
For a crumbly side dish, choose long-grain rice varieties. Moreover, culinary specialists believe that the longer the grain, the more crumbly the dish will turn out.
Round-grain is not suitable for making a side dish at all, it has too much starch content and is very sticky. But such varieties are optimal when creating sushi, pie filling or rice casserole with raisins.
Medium grain varieties contain some starch, so they hardly stick together. They are recommended for making paella or cabbage rolls.
When to s alt rice? Very often the answer to the question depends on the variety and how it will be prepared.
Crushed garnish
In order to prepare a delicious crumbly side dish of rice, you need to follow simple rules.
Before cooking, the cereals should be thoroughly washed several times. You need to do this until the water becomes clear. With the help of such a simple procedure, the starch coating is washed off the grains, and the rice will not stick together when cooked.
If time permits, the washed product should be soaked in cool water for several hours. Water-soaked grits will cook more evenly and taste richer.
Water for cooking long-grain rice is used inproportions 1:2, i.e. for a glass of cereal you need two glasses of cool water.
With this method of preparing a crumbly side dish, you do not need to s alt the rice when cooking. Many professional chefs are of the firm opinion that this method of cooking s alt is very harmful, it destroys the structure of rice grains, making them more brittle and sticky. You can add s alt to taste already in the finished dish.
It is also not recommended to stir the rice during cooking, do not lift the lid so as not to interfere with the process.
Even if it seems that there is not enough water during cooking, in no case should you add cold water.
Medium Grain Rice Porridge
If you cook not a side dish, but the basis for cabbage rolls, meatballs or porridge with vegetables, you need to cook rice in a completely different way. When cooked properly, the grits are very tender and slightly sticky.
In this case, the cereal should also be washed to remove impurities and impurities, but it does not need to be soaked at all.
There are different opinions about when to s alt rice when cooking in a pot. Usually, each hostess determines this for herself empirically.
When cooking rice for stuffed cabbage or porridge, it is better to s alt the water in which the product will be cooked.
Add grits to boiling water, then cook over low heat until tender. To prepare medium-grain rice, the amount of water is calculated in a ratio of 1: 2.5 (two and a half glasses of water per glass of cereal).
Rice porridge will be even tastier if you addbutter or vegetable oil and leave covered for ten minutes.
You can cook medium-grain rice not only in water, but also in vegetable broth. If desired, spices are added to the broth for taste (pepper, bay leaf, rosemary). To give the finished dish a golden hue, you can add a pinch of turmeric to the water. It is recommended to add spices and spices at the same time as s alting the rice.
Delicious rice in a frying pan
Rice cooked according to Eastern tradition in a cauldron has a very rich, interesting taste. If there is none, do not be upset, it may well be replaced by a frying pan. Most importantly, the pan had a wide, even bottom, over which the rice would spread in a thin layer.
If the boiled product will be used as an independent dish, you can improve its taste by frying it a little in melted butter first. You can also add spices, a few cloves of garlic, chopped onions and carrots to the frying oil.
At the end of the process, rice is leveled in a pan, water or broth is poured in a thin stream.
When cooking in this way, there are two options when to s alt the rice. You can s alt the oil in which the rice grains will be fried, or you can add s alt to the broth. You need to add it at the rate of: a teaspoon per 200 ml of water or broth. If desired, the amount of s alt can be reduced.
After adding water, close the pan tightly with a lid, bring to a boil, then reduce the heat and simmer until the water evaporates. Whenrice will be cooked, let it brew for another ten minutes, without lifting the lid. Fantastic taste guaranteed!
There is no consensus on whether or not to add s alt to rice in this way. Many fans of this product believe that the addition of s alt deprives the cereal of its unique taste.
How to cook rice for sushi
Rice of round-grain varieties is used for making sushi. It has a high starch content and is sticky when boiled, making the sushi retain its shape well afterwards.
Before cooking rice, rinse well with cool water, grinding the grains with your hands. Rinse the rice until the water runs completely clear.
Put the rice into a cooking pot and add water, approximately in a ratio of 1:3. The water does not need to be s alted or seasoned, with the exception of a piece of combo seaweed (optional). The main thing is not to forget to get this piece before the liquid boils.
Sushi rice should be simmered over low heat for about 15 minutes. Do not open the lid or stir the beans.
Should rice be s alted for sushi? The unequivocal answer is no. Boiled and slightly cooled, it is seasoned with a special mixture of rice vinegar, sugar and a small amount of s alt. It is this dressing that gives sushi rice an indescribable piquant taste.
What to serve with boiled rice
Rice is a fairly versatile side dish that goes well with almost all foods. It is good to serve boiled productto dishes of stewed or fried meat. Rice with fish is no less tasty.
Good boiled rice with almost all kinds of vegetables (green peas, carrots, tomatoes, mushrooms), enough imagination.
For children, and for adults with a sweet tooth, rice is very tasty to combine with dried apricots, raisins or your favorite jam.
Preparing delicious rice for different dishes is absolutely easy, the main thing is to choose the right type of grain, know whether and when to s alt the rice, and do not overcook it longer than it should.
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Rice is very popular all over the world. Every year there are more and more regions where rice is grown. With the passage of time, people have learned to cook a lot of different tasty and he althy dishes from it. For more than 8000 years, people have been growing this crop, however, for example, Europe knew it only during the late Middle Ages
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