How to cook rice correctly and for how long so that it is crumbly. How long to cook rice: cooking times for various dishes Boil rice in cold or hot water

How to cook rice correctly

It would seem that cooking rice is simple - he threw the cereal into a pot of water and put it on the fire. However, even an experienced chef who knows how to cook complex dishes and multi-story desserts sometimes turns out to be porridge instead of crumbly rice. Rice cooking is an art in which Oriental and Asian cooks have excelled. Offer them any kind of rice, and they know what to do with it - one variety is soaked for a long time, the other is pre-fried, and the third is immediately poured with water and put on fire. They know how to cook rice properly, at the level of intuition. It would be nice, of course, to learn from them, but this is not always possible. Let's try to practice a few secrets of cooking the "right" rice, because this is one of the most popular side dishes in the world. If we figure out how to cook rice so that it becomes crumbly or, conversely, viscous, we can cook dozens of delicious dishes.

Which rice is suitable for different dishes

Round-grain rice is too starchy, so it is better not to buy it for pilaf, but it is ideal for sushi, soups, cereals, pie fillings, casseroles and all kinds of desserts. Medium-grain varieties contain slightly less starch, so the rice is slightly sticky and tender, but does not stick together, which is ideal for risotto, paella, meatballs and cabbage rolls. On the other hand, long-grain rice, if cooked according to all the rules, turns out to be tender, tasty and crumbly.

Should rice be washed and soaked?

Before cooking, the cereal is washed well to wash off the powdery coating. You can use a sieve - under running water - or in a cup, changing the water 5-6 times. The rice is washed until the water is completely clear. Then the cereal is soaked for a while in cold water - this helps to remove the remains of starch from the rice, which gives it viscosity. In addition, soaking improves the color of the cereal and speeds up the cooking process. It is enough to soak round rice for 15 minutes, medium-grain rice - 20 minutes, and long-grain rice - from 1 hour to 3-4 hours, depending on the rice variety and the recipe. There are different opinions about what temperature the water should be for soaking. It is believed that warm water takes less time to soak, while cold water releases starch more slowly. The main thing is that the temperature is not higher than 60 degrees, otherwise the grain will become too brittle. Cereals intended for porridge, paella, sushi and rolls are not subjected to all these procedures, otherwise the rice will not turn out viscous.

How to cook friable rice in a pan or cauldron

The best variety for fluffy rice is noble basmati with long, very thin and sharp rice grains. However, other varieties are also suitable, such as steamed rice, which never sticks together, even if it is reheated. The ideal ratio of grains and liquid is 1:2, and when cooking round rice, you need 3 times more liquid, since it absorbs water more. Oriental cooks first lightly fry rice in vegetable or ghee with spices, onions and garlic, and then add water or broth directly into the pan. Thanks to this cooking method, the grains do not stick together with each other. Salt should be added about 1 tsp. per 200 ml of water and do not get involved in stirring the dish. They poured water, salted it, brought it to a boil, closed it tightly with a lid and put it on the slowest fire for about 20 minutes. Readiness to check is easy - bite the rice: if it is soft, then the side dish is ready. Connoisseurs advise to leave the rice under the lid for 10-15 minutes, and then add butter or vegetable oil to it.

Cooking rice in a pot

It is also possible to cook rice in a conventional saucepan by pouring it into boiling salted water, although oriental cooks believe that salt makes rice sticky. How long to cook rice in a saucepan? Usually, 20 minutes of cooking is enough with the lid closed over low heat, although some housewives still stir the dish at the first stage so that it does not burn. Better not to do this, of course. Steamed rice is cooked a little longer - about 25 minutes, while it increases in volume by 3 times. Red, brown and wild rice are cooked in a ratio of 1:3 for 30-40 minutes, although each case is individual and you should read the cooking instructions on the rice package. So, the principle of cooking rice can be expressed in a few words - they brought water to a boil, lowered the fire, cooked until tender, without interfering with a complex process, and let it brew.

Azerbaijanis steam rice with a piece of butter - this way it retains its friability and all useful substances. The Japanese take one and a half parts of water for one part of rice, for the first 3 minutes they cook the cereal at maximum heat, the next 7 minutes at medium heat, and in the last 2 minutes they reduce the heat to a minimum. After that, they simmer the dish under the lid for another 10 minutes, and the rice turns out to be very tender and crumbly. By the way, it was the enterprising Japanese who invented a special pot - a rice cooker, the sister of a slow cooker.

Rice and slow cooker

How to cook rice in a slow cooker? It's very simple. We thoroughly wash the rice, put it in the multicooker bowl, fill it with water in a ratio of 1: 2, and the water can be cold. Salt, add the necessary spices and a tablespoon of any oil, and then turn on the “Pilaf” or “Rice” mode and forget about the dish until we hear the multicooker signal. Rice can also be cooked in the "Buckwheat" or "Normal cooking" mode. Steamed rice in a slow cooker is very tasty. For white rice, 30 minutes of steaming is sufficient, for brown and wild rice, it is better to allocate an hour.

If you want to understand how to cook rice for sushi easily and quickly, use a slow cooker - it's much easier than all the traditional methods. For 2 cups of Japanese rice, we take 2.5 cups of water and a pinch of salt, then set the “Rice”, “Buckwheat” mode or 10 minutes for “Baking”, and then 20 minutes for “Stew”. While the rice is cooking, make a dressing of 2 tbsp. l. rice vinegar, 1 tsp. sugar and 1 tsp. soy sauce, warm slightly and pour into the finished rice.

How to make rice tastier: some useful tricks

In no case should rice be poured with cold water when cooking on the stove, otherwise it will stick together and lose its appetizing appearance. It would seem a trifle, but the fate of the whole dish depends on it! Many Asian cooks add butter or vegetable oil to the water with rice during cooking - for a delicate and velvety taste. In some recipes, it is recommended to bring the rice to readiness in the oven - this way it becomes even tastier.

Rice turns out bright and piquant if you add spices and fragrant herbs during cooking. It goes very well with rice bay leaf, peppercorns, turmeric, saffron, curry, rosemary, lemon peel, garlic and herbs. Sometimes water is mixed with milk to make the rice creamy. However, true connoisseurs of this dish cook rice without additives in order to enjoy its natural taste and fragrant aroma.

Indian rice

We sort and wash the basmati rice well in the right amount, melt the ghee in a cauldron or frying pan so that it slightly covers the bottom with a thin layer. In boiling oil, we throw cumin, garam masala or curry, turmeric, a little pepper and any spices of your choice along with raw rice. Fry all this for 2 minutes with constant stirring and pour boiling water, while the water level should be two fingers higher than rice. We reduce the fire to a minimum and cook the rice until the water is completely absorbed under a closed lid. Hindus check the readiness of rice by breaking it with a fingernail, and only salt the finished dish. Such rice is very fragrant, tasty and always crumbly.

There are no perfect recipes, tips and proportions. Cooking time for rice, for example, depends on the type of rice, the type of cookware, and how tight the lid is. The ratio of cereals and water can also be different, so you have to comprehend the science of cooking rice by trial and error. Yes, and you can cook not only in a saucepan or slow cooker, but also in an air grill, a double boiler and even a microwave. How to cook rice at home so that your loved ones love this dish and ask for more? The only way is to try, experiment, and then everything will work out!

Since ancient times, rice has been known to people as a healthy and nutritious product, so the question of how much to cook rice has always been relevant. And also how to cook different varieties, for example, cook brown rice. Due to the extensive effect of rice cereal on the body, it is not only recommended by pediatricians for the first feeding of a child, but also by gastroenterologists for people suffering from gastritis, peptic ulcer or high acidity of the stomach. It should be noted that rice inhibits intestinal motility, therefore it is widely used as a remedy for indigestion.

In addition to the positive impact on human health, this product is also an excellent side dish, and sometimes an independent dish. Do not count how many delicious dishes you can cook with the participation of rice cereals. Turning to cooking recipes, one comes to understand how diverse the rice culture itself is and how different the methods of cooking different types of cereals for different dishes are.

How to determine the right variety

As a rule, for the preparation of different dishes, varieties of rice cereal are also required different. In order not to get confused, it is worth remembering a few simple rules:

1. For the preparation of pilaf, long-grained is needed, it retains its shape during the cooking process and does not boil soft.
2. For cooking dishes that need the texture of boiled cereals, you should take a round one. There are many examples of such dishes: porridge, cabbage rolls, puddings.
3. When preparing side dishes, it is worth using steamed rice. It will never fall apart or stick together. The grains will be crumbly one to one.

In addition to those listed, there are several more varieties that are not so common among cooks. They can be attributed to exotic varieties of rice: brown, wild and red. The choice of these varieties is due to the specifics of the dish and is not widely used.

You should carefully approach the choice of dishes in which rice grains will be cooked. For these purposes, aluminum dishes are not suitable, because the cereal will burn there. The best choice would be a cauldron or pan with thick walls. The product will be evenly boiled in a wide pan, in a narrow one it will burn from the bottom, but will not be cooked from the top.

To prepare rice grains for heat treatment, they must be sorted out. Remove pebbles, garbage and spoiled grains from cereals. After that, it must be washed. This must be done: cereals are always dirty; washing removes excess starch, from which it will cease to be unnecessarily viscous. Rinse the rice several times. First in warm water, then the temperature of the water rises each time. After the rice is washed, transfer it to a colander and allow excess water to drain. Sometimes cooking involves soaking cereals in warm water for several hours.

Rice Cooking Time

The product is ready for cooking. The next question that arises in the cooking process is: how long should rice be cooked? Time is determined individually, depending on what and what variety is being prepared for. Usually, rice is cooked for about 20 minutes, with a ratio of two glasses of water per glass of cereal.

Tip: no need to stir the rice during cooking; if circumstances so require, then you can stir in the first stages of cooking, but not in a circular motion, but from the bottom up.

Parboiled rice is most often used for making side dishes. Properly cooked, it will always turn out crumbly and will not boil soft, because it has been pre-treated with steam. In this case, how long to cook steamed rice, can not special conditions and duration of cooking be required? Steamed rice is cooked in the usual way: in salted water for 20 minutes over low heat. In this way, you need to cook long-grain rice, as well as round.

To find out how much to cook rice in a slow cooker, you need to decide on the mode that will cook the cereal. It is usually boiled by choosing the “pilaf” or “buckwheat” mode. In this case, the cooking time will be 45 minutes. The ratio of water in this case is slightly less than when cooking on the stove, approximately three to five. It is especially convenient to cook kutya and cook brown rice.

Often on store shelves you can find packages of cereals in cooking bags. Rice packaged in such bags was subjected to additional processing, so that it always turns out friable and the cooking time is reduced to a minimum. It is necessary to cook such a product in a large amount of water, which completely hides the cooking package. How much to cook rice in bags is usually indicated on the package. But as a rule, the cooking time is 12-15 minutes.

How to cook rice for sushi is a very common question. Recently, Japanese restaurants have become popular, and with them, people began to get involved in the independent production of sushi and rolls. This requires round rice, or a special one with a high starch content, for greater viscosity. It must be washed and boiled over low heat for no more than 15 minutes. Then you need to pour the marinade and let cool slightly.

when preparing sushi, rice should be placed on sheets while still warm, this will help it stick together better.

How long to cook exotic varieties of rice

How to cook long-grain rice, round, and also steamed is now known. It is worth dealing with varieties that do not have such extensive use:

• Cooking red rice is necessary for an hour. The ratio of water in this case should be slightly more than when cooking the usual one, about two and a half glasses of water for one glass of cereal. A few minutes before the end of cooking, you need to add butter or vegetable oil to the rice, reduce the heat and cook.
• Boil wild rice in plenty of water. For one glass of cereal, three glasses of liquid. Before cooking, it should be soaked in water for 12 hours. It takes about 40 minutes for the rice to cook. It should absorb all the water and expand to three times its original size. After being removed from the heat, you need to let it brew for another 15 minutes.
• Cooking brown rice is no more difficult than other varieties of this product, but nevertheless there are some nuances. Having decided to cook brown rice as a side dish, it is worth starting the preparation in advance. After thorough washing, the cereal requires soaking for 12 hours.

After the product is soaked, you can start cooking. Cooking takes place in three stages. At the first stage, it is necessary: ​​pour a glass of cereal with three glasses of water; boil; cook over high heat for 10 minutes. In the second stage, the fire is reduced and the rice is cooked over low heat for about 30 minutes. The last stage of cooking takes place with the stove turned off, the pan is covered and the rice is allowed to rise for 15 minutes.

brown rice is most suitable for cooking side dishes, it goes well with both meat products and fish or vegetables. Do not boil brown rice for milk porridge.

This is an excellent product that gives ground for various variations of cooking. Each cereal purchased for cooking may differ in its characteristics, degree of maturity, quality of grinding, depth of processing. You should not strictly adhere to the recommendations, relying on personal feelings, you will be able to prepare the perfect dish.

And the potassium included in the composition normalizes blood pressure and has a beneficial effect on the cardiovascular system. About 80% of the composition of grains is occupied by complex carbohydrates. It does not contain gluten, so it is hypoallergenic. It also removes excess salt from the body.

Proper cooking of any cereal at home involves taking into account many subtleties. Today I’m telling you how to properly boil rice on water, share the nuances of cooking in a saucepan and other home helpers. You can cook healthy cereals in any way, since the tasks facing the hostess are varied. Cooked for rolls, just for a side dish, for kutya, for salad, cooked in soup, porridge. But the requirement is always the same: rice should not stick together and turn out grain to grain - deliciously crumbly.

How to cook rice in a pot with water

You can cook rice in an enameled pan, modern assistants do an excellent job - a slow cooker and a double boiler, significantly saving the time and labor of housewives.

When choosing a pan, keep in mind that cereals increase almost three times during cooking. It is desirable that the container has thick walls. You can calculate the volume of the pan as follows:

• For cooking a glass of rice - a 2 liter saucepan.

The main questions for proper cooking of rice:

Proportions of water and rice

If you want to get truly friable rice at the exit, correctly observe the proportions of the ratio of water and cereals. There are a few more secrets, but this is the main and main one. For proper cooking, you need to know in what ratio to take cereal and water, more precisely, how much water is needed per glass of rice.

• Long grain take 1:2.
• Medium Grain - Rice to Water Ratio 1:2.5
• Round grain (round) - ideal ratio 1:2.5

How is it cooked, in cold or boiling water?

White rice is boiled in cold water. Throw into boiling water - violate the cooking technology, the product will turn out sticky. For other types of rice, the cooking technology is different (described below).

How to cook real fluffy rice

If you want to cook fluffy rice for a side dish with a guarantee, choose a long-grain type of cereal processing.

• Friability will add pre-soaking of cereals. It is enough to scald the long-grained with boiling water and pour over with cold, soak the round for a quarter of an hour.
• A little trick will help to make rice crumbly: before cooking, put the grits in a hot pan and, stirring, hold for a couple of minutes.
• Another tip: at the beginning of cooking, pour a tablespoon of sunflower oil into a saucepan into a glass of cereal.

Technology of cooking rice on water

1. View the cereal and remove debris, measure the required amount, rinse from dust.
2. Put in a saucepan, add water according to the correct proportion.
3. Salt. A teaspoon is usually taken per glass of the product. Add seasonings as desired and pour vegetable oil.
4. Do not rush to cook cereals, rice does not like haste, so let it boil on low heat and then detect 20 minutes.
5. Do not open the lid, rice does not like this, do not stir, otherwise the cereal will stick together. The product should languish in solitude, without outside interference.
6. Having cooked, do not rush to open the lid, let the pan stand on the burner for at least 10 minutes, covering with a towel - this will add friability.

How to check rice for readiness:

The liquid should evaporate completely; in pots with a transparent lid, this is clearly visible. If the lid is normal, then after a predetermined time, open the pan and try. The grains of the finished product are soft.

Tip: the proportions were calculated incorrectly, and the cereal is damp - without stirring the rice, add a quarter cup of water and cook for an additional few minutes. Not enough salt - add salt at the same time.

How long to cook rice in water

Cooking time depends on the variety and type of rice processing.

• Long-grain - rarely sticks together during cooking, ideal for garnishing, salads and pilaf. Boiled for 20 minutes after boiling.
• Medium grain - able to stick together, but a little, suitable for cooking pilaf, soup, porridge, because it is more viscous. Pre-soaking for 20 minutes is recommended. Boil for 15 minutes, then let it brew for 10 minutes.
• Round (round-grain) - suitable for the preparation of pies, rolls and sushi, cereals. After boiling, cook for 15-20 minutes, then sweat without opening the lid.

For steamed rice, the cooking time is slightly reduced.

Sometimes it becomes necessary to cook the cereal half-cooked. Reduce the cooking time to 10-12 minutes, steamed is cooked even less - 5-7.

How to cook basmati rice properly

Crumbly, basmati rice will turn out if you follow a series of actions:

1. Rinse the cereal, pour water and leave for a quarter of an hour. Grains take in a ratio of 1: 2.
2. Put a pot of water on and let it boil.
3. Separately, in a frying pan, fry the basmati, adding a little oil.
4. Salt the boiling water, add rice, stir and continue cooking for 15-20 minutes.

Cooking brown (brown, wild) rice

1. An important step is soaking. Fill with water and leave overnight (5-6 hours is enough).
2. Cook: fill with water, counting on a glass of cereal - 2.5 liquids. Salt.
3. Simmer for 5-10 minutes, then reduce heat and continue cooking for 30 minutes.
4. Leave it on the stove for a quarter of an hour.

How to cook friable rice in a slow cooker

If you want to cook rice in a slow cooker for a side dish, proceed in sequence:

1. Fold the washed cereal into a bowl, pour boiling water into 3 cups of cereal 5 - water.
2. Add oil, salt. Set the cooking mode for cereals - rice, buckwheat. The product is ready after the multicooker signal.

Steam cooking:

Dry the washed rice a bit, put it in a bowl. Pour water in a ratio of 1: 2, add the desired spices. From spices, I advise you to take turmeric, pepper, rosemary. Salt. Put on the "steamer" mode, time - 40 minutes. Then let it brew for an additional five minutes.

Cook rice in a double boiler - the right technology

Any steamed cereal will retain a maximum of useful properties. Perfect as a side dish or as an addition to a salad.

1. Rinse the cereal, let the liquid drain.
2. Soak: pour boiling water for half an hour.
3. Place the grains on the steamer grate, fill halfway with water, level the grains and carefully add.
4. Cook for 30 minutes, using the "Groats" mode.
5. After boiling until cooked, sprinkle with oil and leave to sweat for five minutes.

Rice in bags

Rice packaged in bags is extremely convenient to prepare, ideal for counting the specific amount of ingredients for dishes. Usually the time is indicated on the package, but it is not superfluous to recall. The difference between cooking is that the bags are placed in boiling water.

• Brown - 25 minutes.
• White rice - 15 minutes

Rice for rolls and sushi

Oriental cuisine lovers often do not know how to properly cook rice for making rolls and sushi in order to get not crumbly, but slightly sticky, which is required by technology.

Ideally, you need to buy rice intended for cooking these dishes - Japanese, Mistral, Soi. Not found - take the usual round kind of rice.

How to cook:

1. Be sure to soak the cereal for a quarter of an hour.
2. Fill with water in a ratio of 1:1.5.
3. Boil for 15 minutes.
4. Then dry for 15 minutes.

Video with a story on how to properly cook friable rice in a saucepan on water. May you always be delicious!

Rice is one cereal, many dishes. Crumbly rice for a side dish, viscous or liquid milk porridge, the basis for sushi or rolls. All this can be cooked on the basis of rice, the main thing is to know the cooking technology to get the dish of the desired consistency.

Boiling time and proportions

The characteristics of the finished dish depend on the type and variety of rice used: whether it will be a crumbly option for a side dish, viscous or liquid porridge with milk. The use of one or another raw material also determines the ratio of cereals and liquids, cooking time.

More liquid is taken when cooking long grain, as well as wild and brown rice. The ratio of cereals and liquid looks like 1: 2. A similar proportion is valid for the steamed version. If the rice was previously soaked in water for a long time, then the volume of water can be reduced by 20-25%.

Brown rice requires 4 parts water to 1 part rice. And if the latter was not soaked, then the volume of water is increased to 5 parts. Wild rice is prepared at the rate of 2.5 parts water to 1 part grain. These are just general recommendations for wild and brown rice, usually manufacturers give clear recommendations on how to cook it. You should definitely take advantage of these tips.

Round and medium grain rice require less liquid. 1.25-1.5 glasses of liquid are taken per glass of such raw materials.

For milk porridge, other recommendations should be followed. Thin porridge is made from 1 part rice and 5 parts liquid. The latter involves mixing 3 glasses of water and 2 glasses of milk. If you need to get a more viscous porridge, then the volume of water is reduced to 4-4.5 parts.

Cooking time also depends on the type of rice. So, long-grain after boiling is cooked for 20-25 minutes. Round grains - a quarter of an hour, a maximum of 20 minutes from the moment of boiling. Steamed rice in a saucepan cooks a little faster - 10-15 minutes. Wild and brown rice take the longest to cook. The total cooking time of the first is 50-60 minutes, the second - 40-45 minutes.

Today there is also rice in bags. The use of such a product allows you to quickly determine the exact amount of rice per serving, and also simplifies the process of washing dishes after cooking. You need to cook the product in a bag, adding salt to the water and, if desired, spices. When ready, the bags are removed, cooled slightly, and then opened, and the rice is transferred to a plate.

The cooking time for such a bag is a quarter of an hour if it is white rice and 25-30 minutes if it is brown. Typically, the manufacturer indicates on the product label the required amount of water and cooking time. Packets should be placed in boiling liquid.

Groats preparation

First of all, you should sort and rinse the cereals to get rid of rice dust and impurities. You need to wash the rice until the liquid from under it becomes transparent. In the East they say that you need to wash the cereal 7 times to get a delicious dish.

You can pour rice into a bowl and pour water into it, and then, shaking the dishes a little or sorting out the cereal with your hand, carefully drain the water. You can use a more innovative way and pour the rice into a suitable sieve, which is placed under a gentle stream of water.

It is necessary to wash the rice, gradually increasing the temperature, that is, first rinse in cool water, bringing the temperature of the liquid to 50-60 C by the end of the procedure.

The next stage of preparation is the soaking of raw materials. The procedure allows you to remove excessive starchy grains, as well as reduce their cooking time, avoid strong boiling of rice. It is highly recommended to soak long and medium grain rice if you plan on getting a crumbly mass. Soaking time is half an hour to an hour.

Round-grain rice can not be soaked if you plan to cook milk porridge. Such cereals are not the best option for cooking pilaf and crumbly dishes, but if you plan to cook from it, then soaking will help you achieve your goal. It is enough to soak round grains in water for a quarter of an hour.

Be sure to soak the brown and wild species. Otherwise, they take more than an hour to cook, which negatively affects the quality of the dish. These varieties of cereals should be soaked for 3-5 hours, you can leave the raw materials under water overnight.

Thus, it turns out that almost all types of cereals should be soaked before cooking, except for one - steamed. If the rice is steamed, then soaking it is not only not recommended, but also harmful. From this, the grains become brittle, and the dish becomes tasteless. Wash the steamed cereal thoroughly.

Soaking raw materials should be carried out in water at room temperature, you can add a little turmeric or saffron to saturate the rice with a pleasant aroma and give a beautiful yellowish tint.

How to cook?

The cooking method is determined based on what consistency you want to get the mass. It will be possible to prepare friable rice from a long-grain type of cereal, varieties for pilaf (Devzira, Jasmine, Basmati, etc.) are also suitable. The grains must first be processed. For milk porridge, round-grain varieties are used.

Rice is the cereal that requires precise proportions. Do not put the leading ingredients (cereals and liquid) "by eye". There is a high probability of making a mistake and getting an unpredictable result.

For cooking, you should select a thick-walled pan. This will ensure uniform heating of the surface and prevent the product from burning. During the cooking process, you need to tightly close the pan with a lid so that steam does not come out of it. The volume of dishes should be sufficient to cook rice. The latter increases in volume by an average of 3 times. As a rule, for cooking 1 glass of cereal, a container with a volume of at least 2 liters is taken.

On the water

Most often, friable rice is cooked on the water, which is served as a side dish for meat and fish, vegetables, and seafood. The raw materials are washed and soaked, after which they are poured into a saucepan and poured with water. For 1 part of cereal, 2 parts of water are taken. If the rice has previously absorbed a lot of moisture, you can reduce the amount of liquid to 1.5 parts.

You need to add salt, spices to the water and put the pan on moderate heat. As soon as the water in it begins to boil, you should reduce the flame and simmer the porridge under the lid for about 15 - 20 minutes. It is not necessary to interfere with the cereal during the cooking process, as well as open the lid.

After the specified time, you need to look into the pan to assess the condition of the dish. Readiness is indicated by the complete evaporation of water and the softening of the cereal. It is more convenient to control the degree of readiness using a saucepan with a transparent lid. If the rice is not ready, and the water has evaporated, pour a quarter cup of water into it without stirring the dish. If at this stage you find that there is not enough salt, you need to add this ingredient along with water.

The finished dish does not need to be immediately laid out on plates. It is better to turn off the heat, cover the pan with a towel and let the dish stand for 10 minutes. This will allow the rice grains to "reach", make the dish more crumbly, and the taste - expressive.

You can put the cereal in boiling water. To do this, pour the required amount of liquid into the pan, salt it and bring to a boil. After that, lay the prepared cereal, reduce the heat, cover and cook until tender.

If you notice that the amount of water is not enough, you can pour another 50 ml. Rice should always be poured with hot water. An exception is a white round-grained species, which is poured with cold water.

Rice for sushi and rolls is also prepared on the water. It is better to use varieties specially designed for this purpose ("Mistral", "Japanese", "Soy"). In the absence of such, ordinary round-grain rice is suitable.

The grits must first be washed and soaked for a quarter of an hour, then put in a saucepan and pour water. 1 part of rice requires 1.5 parts of water. Cooking time - 15 minutes, after which the dish must be given the same amount of time to infuse.

The result is rice that is optimal for rolls and sushi - the cereal will not boil and will not stick together, but it will keep its shape when shaped and cut. Grains for these dishes are not salted.

On milk

To cook rice with milk, you should take a mixture of water and milk. If you cook exclusively with milk, the porridge will start to burn. The amount of water by 10-20% should exceed the volume of milk.

Cooking cereals is also preceded by its washing and soaking. Then it is loaded into a saucepan, first filled with water, then with milk. This will avoid the "runaway" of the latter. It is also necessary to put sugar and salt, the latter is necessary to balance the taste. Usually 2 tablespoons of sweetener and a pinch of salt are taken for 2 cups of rice, however, the sweetness can be adjusted to your liking.

The cooking time of milk porridge is about 20 minutes from the moment of boiling. If after this time the consistency of the dish suits you, then you should turn off the fire and let the porridge brew for about 10 minutes. If it seems thick, boil the porridge for another 5-7 minutes. An important point - after removing the pan from the heat and during the infusion, the grains will add a little more in volume, that is, the porridge will become a little thicker.

There is another technology for cooking milk porridge. First you need to boil the rice in water until half cooked (3 cups of water per glass of cereal). Cooking time should be halved from the total cooking time for a particular type of raw material. After that, pour 2 cups of milk into the cereal, in which there is still a lot of water left, and cook, with the lid slightly open, until tender.

You should not pour in all the milk at once - the temperature difference will not benefit the cereal. It is better to pour out the milk, dividing the volume into 2-3 servings, adding the next one 5-7 minutes after pouring the previous one. After adding milk, the fire should be reduced and periodically stir the porridge. This will prevent it from burning.

Finally, you can cook rice until half cooked in salted water (fill with hot water and let boil), then discard in a colander to drain excess moisture. At this time, put milk on the stove, bring to a boil, put sugar and lower the cereal there. Cook for 10-15 minutes until done.

For a couple

Steamed rice retains a maximum of useful substances and turns out to be crumbly, airy. It is most convenient to cook it in a double boiler or slow cooker, however, in the absence of such, an ordinary pan will do.

Rice must first be washed and soaked in salted water for 1-2 hours. If you do not put salt in the liquid, the finished dish will be insipid. After the specified time, put the rice in a colander and let the water drain.

Pour water into the pan, its volume should be enough; but when installing a colander on it, the water should not touch the latter. Boil the water, then place a colander with rice on the pan. Reduce the heat and simmer the cereal for a couple of half an hour, stirring occasionally. To create a greenhouse effect, cover the colander with a lid. After the specified time (it is better to additionally check the dish for taste - it should be “al dente”) turn off the heat and hold for another quarter of an hour under the lid.

The addition of table vinegar helps to make the cereal crumbly. It is poured along with water at the rate of 20 ml per glass of rice. Instead of vinegar, vegetable oil is also suitable - about 1 tablespoon per glass of raw materials. True, when using this method, the calorie content of the finished dish increases.

You can also add a little milk to the rice to get a snow-white shade of the finished dish. Milk should be taken approximately 50 ml for every 2 cups of cereal. At the same time, it is important not to forget to keep the balance of cereals and liquids, that is, if a certain amount of milk is taken, then the volume of water should be reduced by the same amount.

Another secret to getting fluffy rice is to pre-fry the grains to a golden hue in a frying pan with a little oil. The preparatory stage, as well as direct cooking, remain unchanged.

If you need a sieve or colander, and the holes in them are too large, you can line the dishes with a layer of gauze folded 2-3 times. Already pour the cereal on top of it: so the grains will not fall through the holes of the colander.

Instead of water for cooking friable rice, you can take vegetable or meat broth, then the dish will turn out to be more rich and tasty. True, if salt has already been added to the broth, then its amount should be reduced by adding salt to the cereal.

You can cook rice without adding salt by seasoning the finished dish with soy sauce or make a more complex dressing by mixing 2 tablespoons of soy sauce with a teaspoon of rice flour.

For piquancy, you can grate fresh ginger (a teaspoon) and crushed garlic (a couple of cloves) into the dressing.

If you over-salted rice for a side dish, then you can fix it by rinsing it in a colander under cold boiled water. By the way, water for cooking a side dish can be flavored with bay leaf, as well as spices. The dish goes well with turmeric, cumin, thyme, saffron, cardamom, cloves. For a more pronounced spicy taste, it is better to rub the spices on their own, just before adding them to the pan.

Vegetable oil helps to give the dish a delicate creamy taste. It is recommended to add it along with the laying of all the ingredients - about a tablespoon per glass of cereal.

Water-cooked rice can be stored in the refrigerator for up to 3 days by placing it in a container with a tight-fitting lid.

Milk rice porridge should be flavored with butter before serving. To obtain a more delicate consistency, the finished dish can be rubbed through a sieve or pierced with a blender. In the same way, porridge for young children is prepared. To add sweets and increase the benefits of milk rice porridge, the addition of honey, dried fruits, and pumpkin will help.

It is better to put honey in a slightly cooled dish (its temperature should not be more than 40 C), soak the dried fruits for an hour in hot water, drain the water and scald with boiling water, and cut the pumpkin into small pieces so that it has time to cook, but does not turn into mashed potatoes. For porridge, it is better to take sweet varieties, for example, nutmeg.

An additive option for unsweetened milk porridge is grated cheese, butter, greens and chopped nuts. For a more harmonious taste, reduce the amount of sweetener.

For information on how to cook rice in a saucepan, see the following video.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

For many housewives, cooking cereals becomes a complex technology. With a competent approach, you need to take into account all the nuances - from the choice of grains to the length of time. You can cook rice in different ways, it depends on the purpose - there are recipes for getting porridge and a side dish. You can use a pot, a slow cooker, a double boiler and a frying pan.

How to cook rice correctly

There is a huge variety of ways to cook rice. There is an option to combine with vegetables, spices or use without seasonings. To get properly cooked cereals, you need to consider the type of grain:

• Long-grain - boiled for 20 minutes, ratio 1: 2 (double the amount of water is taken per glass of rice). It is distinguished by thin long grains - up to 10 mm in length, does not stick together, is served with meat, fish, salads.
• Medium grain - boiled for 15 minutes, infused for 10 minutes, proportions 1: 2.25. For the white type, pre-soaking for a third of an hour is necessary. It is distinguished by small grains 5 mm long, oval in shape. Ideal for recipes for rice soups, pickle, porridge and pilaf, it turns out to be more viscous.
• Round grain - boiled for a third of an hour, proportions 1: 2.5. Perfectly absorbs water and sticks together, indispensable for sushi recipes, casseroles.

Tips on how to cook rice properly:

1. According to the conditions, the cereal should be washed in a sieve with running water.
2. Put the entire volume in a saucepan, pour in water in the right ratio, salt, close the lid.
3. Cook over low heat.

How to cook rice step by step:

1. Measure the cereal, rinse in a colander until clear flowing water.
2. Pour into a non-enameled pan, pour in cold water in the correct ratio.
3. Salt, add spices, a spoonful of butter.
4. Cook over low heat with a tightly closed lid.
5. After the water has evaporated, try if the cereal is harsh, then add 50 ml of water and cook for 5 minutes.
6. Serve boiled grits with fish.

crumbly

For many housewives, the biggest problem is how to cook friable rice. There are several ways, including in a double boiler:

1. Dry cereals must be sorted out, rinsed with running water, let the liquid drain.
2. Pour boiling water a centimeter above the grains, wait half an hour.
3. Pour out the water, lay the rice on the steamer grate, fill the container to half. Smooth out with a spoon. Pour water into the steamer.
4. Leave to cook for half an hour in cereal mode.
5. After cooking, sprinkle with oil, put for 5 minutes under the lid without stirring.

How to cook rice in a Panasonic or other microwave oven so that it crumbles:

1. Rinse, put in a bowl, pour salted boiling water 1: 2, close the lid.
2. Keep at full power for 5 minutes, stir, reduce power to 500 W, wait 14 minutes.
3. Steam for 20 minutes under a closed lid.

How to cook rice in a pan:

1. Pour water into the pan, add salt, add rice, pour a spoonful of oil per 100 grams of product.
2. Keep 17 minutes after the appearance of bubbles under the lid, let it boil over medium but wide heat.
3. 2 minutes before cooking, add soy sauce if desired.
4. To get a golden dish, you can lightly fry the product before cooking so that they do not boil soft.

Rice grains in a bag are ideally crumbly. Cooking time depends on the manufacturer's instructions and the type of cereal. You can boil white steamed in a quarter of an hour, and brown in 25 minutes. First you need to boil water in a saucepan: enough so that it covers the bag by 2 cm, then lower the grits. A delicious simple dish will be ready without stirring, guaranteed not to burn.

For garnish

The main function of rice is to use it as a side dish. For 4 people, you will need a glass of cereal, from which you will get 400 g of an additive to the main course. How much to cook rice as a side dish is up to the hostess herself. The average time is from a third of an hour if you take cold water, up to 15 minutes if you have boiling water. To get a beautiful tasty side dish of rice, as in the photo, you can tint it with spices - curry, turmeric or beets.

On milk

It will be useful for mothers with children to learn how to cook rice milk porridge. She can feed the child in the morning or serve for an afternoon snack. To prepare the dish you will need:

• round rice grains - 200 g;
• milk - 0.5 l;
• salt - 5 g;
• sugar - 15 g;
• butter - 30 g.

How to cook rice for porridge:

1. Rice grains do not need to be washed, immediately pour a glass of water, put on a small fire, stir to prevent burning. Hold until water is absorbed.
2. Pour ¾ cup of milk, boil, leave a minimum fire, stir.
3. As it thickens, add milk in small portions. Pour salt, sugar, add milk, cook until the grains are soft. Here you can add a little vanilla.
4. Add oil.
5. Serve with fruits, nuts, raisins - for taste and aesthetics, as in the photo in culinary magazines.

How to cook rice in a slow cooker

It will be useful for everyone to learn how to cook rice in a slow cooker, because this technique has become popular with housewives. Procedure:

1. Rinse the cereal, put it in a bowl, pour boiling water in a ratio of 3:5.
2. Add salt, oil, set the cereal mode (river, rice), cook until the end of the program.

How to cook rice in a slow cooker for a couple:

1. Rinse, dry the rice, put in a container.
2. Pour water with a ratio of 1: 2, add pepper, turmeric, rosemary, salt.
3. Boil in double boiler mode (2/3 hours), infuse for 5 minutes with a covered lid.