How to cook rice: tips

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

Rice is the number one food in many countries around the world. For centuries, it has been not only a food, but also a part of the culture. Once they were even paid for work and goods. It is a symbol of life, a gift from heaven. Indians love long-grain rice, in dishes it should only be crumbly. The Japanese, on the contrary, prefer round. A large amount of starch causes the grains to stick together, making them ideal as a base for making sushi and rolls.

Whatever type you choose, it does not hurt to know a few secrets on how to cook rice so that it is fragrant and tasty. And most importantly, as indicated in the recipe.

How to cook fluffy rice

1. Rice variety matters. So that it does not turn into porridge, it is better to use a long-grain type of basmati or jasmine. They contain less starch than round ones. Parboiled rice is also good. Special processing prevents such rice from being boiled.
2. Rice is washed many times with cold water before cooking. It helps to get rid of starch. For convenience, you can usefine sieve.



3. Although there are exceptions. For example, glutinous rice is important for cooking dishes such as risotto and sushi. Rinse only once to wash off all excess.
4. Calculate the exact amount of water in order not to add it during cooking. This can spoil the quality of the dish.
5. During cooking, rice should not be stirred, otherwise the structure of the grains is disturbed, starch is released - and the rice sticks together. Once is enough in the beginning.
6. To cut the cooking time by almost half, you need to pre-soak it for an hour and a half. It is better to use hot water for this. But then you need to reduce its amount for cooking.

These are just a few secrets on how to cook rice so that the grains do not stick together.

Seed to seed

For many of us, it remains a mystery how to properly cook rice so that it is crumbly. And what to do if basmati and jasmine are not available. There is always a way out! Even inexpensive round rice, which many turn into porridge, can be cooked perfectly, as they say, grain for grain.

We offer several ways to prepare delicious and fragrant rice that will never stick together. Each will need 1 cup of rice and 2 cups of water.

How to cook rice in a pot

Rinse it in running water 5 - -10 times until it becomes transparent. Pour into a saucepan with a thick bottom, fill with cold water and set on maximum heat. When the water is half boiled (it should be about 1 finger above therice), you need to remove the dishes from the heat, cover with a lid, a towel and set aside for twenty minutes. This will absorb the excess water and make the rice crumbly.

Steam rice

To start, soak the grits for a couple of hours in hot water. This will shorten the cooking time. Then you need to boil water in a saucepan (it is not necessary to use a thick-walled one, any one will do, you can use a regular ladle). Place a sieve on top so that it does not touch the water. Pour rice into it, cover with a lid and cook over high heat for 20 minutes.

In a frying pan

It is better to use dishes with high sides and a thick bottom. First, the grits must be fried in a spoonful of olive oil until transparent, stirring constantly. The oil envelops the rice, after which it does not boil soft, it becomes crumbly.

Then pour hot water (pay attention, the proportion changes - not 1:2, but 1:1, 5), s alt, spices to taste. Do not cover with a lid, the water should evaporate. Simmer.

When the top layer becomes dry, cover with a lid and turn off the fire. Let it sit for another 15 minutes. Olive oil does not allow the grains to stick together, gives a delicate aroma and improves the taste. Try it, perhaps this option will become your signature dish.

All three methods end up with perfectly cooked rice, not a viscous, sticky mass. Add a side dish to it, brew fresh green tea, and a he althy and tasty dinner is ready.

Cold or hot?

Please note that cold water was used for cooking. Many homeowners disagree.with this. They believe that this way the rice will definitely stick together. You only need to use boiling water. Well, this opinion also has a right to exist.

We offer another way how to cook rice on hot water. Preparation as in previous cases.

1. Rice thoroughly washed, pour into a saucepan, pour hot water, add s alt. Stir only once (this is important!) - at the beginning of cooking.
2. Turn on the fire to the maximum and cook for 7 minutes.
3. When it starts to boil, reduce the flame to a minimum and cover with a lid. Rice languishes for another 15 minutes. We do not remove the cover.
4. When the rice is ready, add 1.5 tbsp. butter and cover again. He needs to push a little. 20 minutes. During this time, it will absorb excess liquid, become fragrant and crumbly.
5. No need to rinse it.
6. If it is used for salad, it must be cooled.

Proportions

Before you cook rice, you need to correctly calculate the required amount of water. If it is not enough, you will have to add water during cooking. If you take more, the grains will absorb excess moisture. In both, the rice will stick together, it will not be crumbly.

It is generally accepted that for cooking rice water should be taken at the rate of 1:2. But it is not so. The amount of water depends on the type of rice. Specify the indicated proportion:

• long grain - 1:1, 5-2;
• medium grain - 1:2-2, 5;
• round grain - 1:2, 5-3;
• steamed - 1:2;
• brown - 1:2, 5-3;
• wild - 1:3,5.

Pay attention to the packaging. The manufacturer always indicates the required amount of ingredients and cooking time. This will make the task much easier.

An ordinary measuring cup will help you not to make a mistake with the amount. Use it for all the ingredients of the future dish. The standard rate of dry rice cereal per person is 65-70 grams.

When to s alt?

There are two options. For many oriental dishes that include spices, rice should be neutral in taste. If we are preparing rice for a side dish, then it is better to s alt immediately.

Dishes

How to properly cook rice so that it does not burn and boil? A pot or pan with a thick bottom, a cauldron, in which pilaf is usually cooked, will do. In such dishes, the temperature is distributed evenly, the grains do not burn and do not stick together. Although the latter is a controversial issue. To do this, you need to know the technology of preparation. More on this later in the article.

How long does it take?

It all depends on the variety and processing method. So, for example,

• White will need 20 minutes;
• steamed - 30;
• brown - 40;
• wild - 40-60 minutes.

Ready to remove from heat and let stand for a while, 10 minutes under a closed lid. Drain excess water or cover the rice with a dry towel to absorb moisture.

Perfect white

To whiten rice grains a little, you can add a little apple cider vinegar to the boiling water. It has a neutral taste, it is not felt in the finished dish. For a pound of rice - 1 tsp. vinegar. Yoube surprised - the rice turns out snow-white.

Which spices to use

The taste of rice, if desired, can be changed by adding seasonings to it. Curry, saffron, cardamom, cumin, zira, cinnamon, cloves are great. Perfectly complement the taste of citrus zest, spicy herbs. You can use meat broth instead of water.

Rice in a slow cooker

Many housewives are wondering how to cook friable rice. Even if you follow the recipe, it often sticks together, boils soft, instead of individual grains, a sticky mass is obtained. In this case, a multicooker often helps out. Many hostesses love her because she saves time, you don’t need to be at the stove all the time, stir and add water, and most importantly, the porridges in it turn out crumbly and unusually tasty. Consider how to cook rice in a slow cooker. The cooking technology is simple.

You will need:

• rice - 1 cup;
• water - 2 cups;
• oil - 1 tbsp. (there are no clear restrictions. You can use both butter and any vegetable oil. The hostess has the right to experiment);
• s alt, spices.

Cooking:

1. Rinse rice thoroughly and put into a bowl.
2. Add s alt, spices, oil.
3. Turn on the "Pilaf" or "Rice" mode (some also use "Regular cooking" or "Buckwheat" - it all depends on the model of equipment) and leave to cook until the beep about the end of the process.
4. Cooking will take about half an hour (for white rice) and about an hour (for wild, brown).

Sushi base

In this case, we use the slow cooker again. This is the easiest cooking method. Take:

• Japanese rice - 2 tbsp;
• water - 2.5 tbsp;
• s alt.

Refueling:

• rice vinegar - 2 tablespoons;
• sugar - 1 tsp;
• soy sauce - 1 tsp

How to cook?

1. Rinse and pour the rice into a bowl, pour cold water, add a pinch of s alt.
2. Select the "Rice" mode ("Buckwheat". You can also try the 2nd method: the "Baking" mode - for 10 minutes, then "Stew" - for 20 minutes).
3. Preparing rice dressing: mix rice vinegar, sugar and soy sauce, heat it up a little and add it to the cooked rice, mix and wait until it cools down. Now you can start making sushi.
4. If you can't get Japanese rice, you can use regular round rice. Of course, this will affect the taste of the finished dish. Although…

Chicken rice pouches

Every cuisine in the world has its own traditions. There are a lot of recipes for how to cook rice. This is the traditional oriental pilaf, and Japanese sushi, and risotto in Italy, and rice donuts, and all kinds of desserts, casseroles, kvass and other drinks, but you can’t list everything. One thing pleases: if you learn how to cook rice properly, your family will be provided with tasty and he althy food for a long time. And most importantly, there are so many dishes that you can not repeat yourself, offering something new every time.

Introducing the recipesimple and affordable dish with an unusual presentation. Ready bags look very appetizing! Chicken is a dietary dish, easy to digest, recommended for use even during a diet. Rice here reveals itself in a new way, absorbs the aroma of meat and spices, turns out to be unusually tender, crumbly.

Take 4 servings:

• rice - 180g;
• chicken legs - 4 pieces;
• onion;
• garlic - 2 cloves;
• heavy cream - 60 ml;
• ground nutmeg - 2g;
• parsley;
• s alt - 20 g;
• paprika - 8g;
• pepper - 8g;
• olive oil (or any vegetable) - 40 ml.

Procedure:

1. Rice thoroughly rinse, pour into a saucepan with a thick bottom, pour water (2 cups), cover with a lid. Cook for 15 minutes.
2. Heat the pan, pour in vegetable oil.
3. Chop the onion and garlic finely and fry for 3 minutes until translucent.
4. Ready rice needs to cool down.
5. Pour it into a deep bowl, add onion and garlic.
6. To make the filling more fragrant, use chopped parsley.
7. You will also need half a teaspoon of s alt, a quarter of ground pepper and the same amount of nutmeg.
8. For juiciness of rice, add cream, mix gently.
9. Preheat the oven (180 °C).
10. We take out the bones from the legs, the meat needs to be beaten off a little.
11. For taste, rub it with s alt, pepper and paprika (2 grams each).
12. Put the filling in the center of each piece (2 tbsp each with a slide),Raise the edges and tie with kitchen string. We form 4 bags.
13. Wrap each in foil and put in a refractory form.
14. Send to the oven for half an hour.
15. For a beautiful golden crust, 10 minutes before the end, the foil must be opened and baked in this form.
16. We take out the finished bags from the foil, put them on a dish, remove the culinary thread, instead they can be decorated with an onion feather.
17. The scent is simply magical. The meat is golden brown. Rice keeps its shape well, the filling is juicy, with a piquant taste. Just imagine how delicious it is!

In a word, rice is perfect. Just start cooking it right and you will be happy!