2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Rice is a very popular cereal. Despite the fact that it is cultivated in Southeast Asia, it is popular and known throughout the world. Many housewives are wondering how to properly cook rice for a side dish? The correct answer is that the method of preparation depends on its variety. Let's take a closer look at this and offer some simple recipes.
Regular varieties of rice
There are more than a thousand types of this cereal. Each of them is designed to prepare certain dishes. In addition, different varieties of rice have their own technologies for how to properly cook rice for a side dish.
The brown variety is very fragrant and takes longer to cook than the polished varieties. You have to deal with him. But the dishes from it are very tasty.
The most popular and traditional is long grain rice. There are several varieties that are familiar to us.
One of the most commonis fragrant jasmine. It is used in oriental dishes.
The second grade of long-grain rice is basmati. Due to its nutty flavor and crispness, it is the best option when preparing pilaf. The secret of its success is that after processing it is aged for a year.
Mistresses actively use round-grain rice.
One of the common varieties is Camolino. This is Egyptian cereal. In the cooking process, you must first fry it. Thanks to this, the rice will not stick together, acquire a unique aroma and delicate taste.
Italian arborio is used in soups and risotto. This cereal is able to perfectly absorb the tastes and aromas of all the components of the dish. When cooked, the rice takes on a creamy texture. Dishes are very tender and creamy.
The most starchy rice is glutinous (sweet). In the process of cooking, the cereal is completely dissolved and becomes in consistency, like dough. Such a semi-finished product rolls out excellently. It is usually used to make crackers or mochi patties.
Unusual varieties of rice
One type is black rice. It comes in two varieties - Thai and Nanjing. The first of them is used in the preparation of second courses and salads, and the second - for desserts.
Red rice has a distinct nutty flavor. It is used as a garnish.
Wild rice is a real find. It goes well with meat and fish. But the end result will depend on how to properly cook rice for a side dish. According to the owners,it takes a long time to cook. Only in this case will it reveal its unique taste.
How to cook fluffy rice for garnish
There are several cooking rules. Let's dwell on them in more detail.
The first rule. It is necessary to take long-grain varieties.
Second rule. It is not recommended to add a lot of water. Otherwise, the result is a sticky and unappetizing side dish. If there is not enough liquid, then you just need to add boiling water or leave the rice under the lid after turning off the fire.
Third rule. Rice is poured only with boiling water.
The fourth rule. Pour boiling water for half an hour, then rinse. This procedure is recommended to be done several times.
The fifth rule. Fry the rice before cooking.
Reviews recommend pouring enough water so that its level is 1 cm above the rice, do not open the lid while the product is cooking, and leave the finished dish to brew after cooking. Don't forget to s alt. Also, reviews advise steaming rice.
We offer an excellent recipe. Pour some oil into the saucepan. Add chopped onion, carrot and green bean pieces (200 g). Roast the vegetables for a few minutes. Rinse a glass of long grain rice, drain completely. Fry the cereal with the rest of the vegetables for a few minutes. Next, pour one and a half to two glasses of boiling water. Cook with the lid tightly closed.
Pilaf with pumpkin
First, let's focus on how to cook long ricefor garnish:
1. Rinse the cereal with cold water five to seven times. The liquid should become clear.
2. Pour the cereal so that the water is 2 centimeters higher. Season with s alt and close the lid tightly.
3. Turn the burner on high and cook the rice for five minutes. Next, reduce the heat and leave for a quarter of an hour.
4. Turn off the burner and leave the rice for five minutes. Add oil, stir and close the lid again. Leave the rice on the stove.
5. Two hundred grams of pumpkin cut into medium cubes. Grind carrots and onions, fry for five to seven minutes. Now you can add pumpkin. Cook it for fifteen minutes over low heat. Add rice. Pilaf with pumpkin is ready.
How to cook round-grain rice with green onions
1. Scald grits (200 g) with boiling water and rinse with cold water. It is recommended to repeat this procedure several times.
2. Pour rice with 300 grams of water, bring to a boil and leave for twelve minutes. Be sure to close the lid very tightly. The fire needs medium. After twelve minutes, look into the pan. If there is no liquid left, then the rice is completely ready. S alt it a little and add butter.
3. Fry the chopped onion and carrot for a few minutes. Chop green onions, put in a pan and add rice. Mix thoroughly and serve immediately. The garnish is ready.
Pilaf withsteamed rice, bell peppers, beans and green peas
This dish is recommended to be prepared from special cereals. It is specially treated with steam. It turns out a crumbly and fragrant dish. To begin with, let's dwell on how to properly cook steamed rice for a side dish:
1. In a saucepan with a thick bottom, pour the cereal and pour water. Suggested Ratio: One part rice to 1.25 parts water.
2. The pan is put on a strong fire, but the lid is not closed. After the water boils, reduce the heat.
3. Cover the pan with a lid and cook the cereal over low heat for twenty to twenty-five minutes. Next, add s alt and butter.
4. While the cereal is cooking, fry the bell pepper cubes, green peas, chopped onion, green beans and corn in a pan. Add rice and mix thoroughly. Fragrant and crumbly garnish is ready.
Pilaf "Exotic"
This dish is recommended to be prepared with black rice, as such a side dish always turns out crumbly. Groats can give pilaf an unusual taste and original appearance. So how to cook rice for a side dish? Easier than it looks, but takes longer.
1. Soak a glass of black rice in cold water and leave overnight. This will preserve all the useful properties of the grains.
2. In the morning, pour three glasses of water into an enamel pan, bring to a boil, s alt and add the cereal. Cover with a lid and leave to cook over low heat for forty minutes. Do not stir.
3. Black rice should quadruple in size when cooked.
4. In a saucepan, sauté the chopped bacon, onion and garlic over low heat. Ten minutes later, add frozen green beans and corn. Fry a little, add boiled rice and butter. Serve with avocado wedges and sprinkle with herbs.
Pilaf "Colorful"
This dish is recommended to be made from white and black cereals. How to cook rice for a side dish in this case? You must first cook black rice, and half an hour before the end of cooking, put white long-grain rice on the stove. Next, mix everything with s alt and butter. In such a pilaf, you can not add seasonings, vegetables and roots. Thanks to the combination of rice varieties, it turns out to be original in taste and very beautiful.
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