Rice is one of the favorite lunch options for children and adults. And this is not surprising, because it goes well with any seafood, vegetables, meat, chicken, fish dishes. It is very important to properly cook the cereal so that it does not boil soft and does not turn into porridge. This hostess will help tips on how to cook rice so that it is crumbly.

First of all, the characteristics of cooking rice depend on its variety. For example, the most difficult thing to keep crumbly round-grain. But, if you try, even this variety can be turned into an appetizing delicate side dish.

Round grain

Round-grain rice softens quickly, as it contains a lot of starch.

It is ideal for cooking cereals and casseroles. If you need to turn such rice into a crumbly side dish, then you need to cook it in a special way.

1. The cereal is thoroughly washed with running cold water, poured into a saucepan with plenty of boiling water (there should be 4 times more liquid than cereals).
2. It is very important to cover the container tightly with a lid. If the latter does not fit too tightly to the pan, then you should use the load.
3. First, rice is cooked for 3 minutes on high heat, then 6 minutes on medium and another 3 minutes on minimum.

The total cooking time of cereals does not depend on its quantity. As soon as the specified time has elapsed, the pan is removed from the heat and does not open for another 10 minutes. After that, you can add salt, seasonings, as well as any oil to the rice for a side dish.

long grain rice

In rice grains of this type, the length exceeds 5.5 mm. Its main feature is that the grains retain their shape well during heat treatment and do not stick together. Therefore, it is not difficult to cook such friable rice. All the main secrets of this process are published below.

1. 350 g of rice is poured into a bowl and filled with water. After thorough mixing, the liquid is drained and a new one is recruited. Washing is repeated until the water from the container comes out completely transparent.
2. The cereal is poured with clean water so that the liquid is approximately 2 cm above the grains.
3. Rice is salted. If it becomes only part of a complex side dish, then you need to remember that salt will be added to other ingredients, sauce, gravy, etc.
4. Groats are cooked exactly 5 minutes after boiling water at maximum power.
5. Then another 15 minutes on low heat.
6. After turning off the burner, the rice should be infused for some more time. After 5-7 minutes, you need to add 1 tablespoon to it. vegetable oil and mix thoroughly.

After a couple of minutes, you can serve a treat to the table. You can cook rice in this way in dishes made of any material.

wild brown

Many housewives in the process of cooking wild brown rice face some difficulties and generally refuse to use this tasty and very healthy product. In fact, it is not difficult to cook such cereals, you just need to know some tricks.

Before cooking, the rice variety in question is always soaked in water. To do this, it is completely covered with cold water and left overnight. Then you can proceed directly to cooking the product.

1. Rice after soaking is washed 2-3 times under cold running water. In the process, you need to thoroughly rub the cereal with your hands to remove the starchy component from its surface and prevent the rice from sticking together.
2. Liquid is added to the rice pot in a ratio of 1 to 2. By the way, instead of water, you can take vegetable or meat broth. Even cooked from a cube will do.
3. As soon as the liquid boils, the fire is reduced to a minimum, and the product is cooked under the lid for 35 minutes. The rice should absorb all the water. It is important to carefully monitor the time so that the future side dish does not burn.
4. When the stove is turned off, the pan with cereal should be left for another 5-7 minutes. In this case, the rice should not be mixed.

Before serving, oil and any other additions are added to the dish. Also, crumbly rice must be thoroughly mixed so that the grains are separated from each other.

wild black

Black wild rice is easy to cook. It contains a huge amount of useful substances. When cooked, the cereal acquires a pleasant nutty flavor.

It is only called black, but can have a shade up to dark purple.

Such a product will be an excellent side dish for any meat or fish dish. For 1 st. rice you need to take 2 times more water and a pinch of salt.

1. The groats are thoroughly washed with warm water 2-3 times. This will prevent it from sticking together in the future. It is most convenient to wash rice by pouring it into a deep container and draining the water as soon as the grains sink to the bottom.
2. The product is poured with water and brought to a boil. After that, the fire is reduced to a minimum, the pan is closed with a lid and the rice is cooked for about half an hour until water is absorbed into it.
3. After turning off the burner, the dish must be infused for at least 15 minutes without stirring.
4. Before serving, rice can be salted to taste and add your favorite seasonings.

It is important not to forget that black wild groats can ruin ceramic or enamel dishes, so it is best to cook them in glass. You can also use a container that is dark on the inside.

Loose rice for garnish - recipes

As noted above, crumbly rice is an ideal side dish for any meat, poultry or fish. It is nutritious, tasty and healthy. Various seasonings and other additives will improve the taste of rice. For example, to make it more spicy or even sweetish.

In a pot of water

Most often, housewives cook any sort of cereal under discussion in a pot on the water. A very tasty oriental dish. For such a treat, in addition to rice (250 g), you need to take: 5 g each of turmeric and ground red pepper, a pinch of nutmeg and the same amount of granulated garlic, oil.

1. The required amount of grain is poured into a cauldron or any other dishes with thick walls.
2. Rice are poured with boiling water and left for 10-12 minutes. The water, which will turn white, must be drained and the cereal washed, rubbing it with your hands until the liquid is completely transparent.
3. Rice in the selected container is again filled with water. A layer of liquid should be a couple of centimeters above the grains.
4. It remains to add all the seasonings to the container, salt to taste and send it to cook on a slow fire for 25 minutes. Lid does not open during cooking.

Another interesting recipe allows you to turn rice into a complete meal for dinner. It is perfect for Lent. To prepare such a treat for cereals (130 g), add: 70 g of canned sweet corn, a couple of garlic cloves, 1 pc. onions and carrots, as well as 160 g of broccoli and young zucchini, salt, oil. Vegetables are well fried in oil, salted and mixed with rice boiled according to the method described above. Together, the ingredients are cooked in the pan for another 5-7 minutes.

In a slow cooker

With the help of a slow cooker, you can greatly simplify your task of preparing a crumbly tender side dish. The device must have the "Porridge" mode. For such a dish, you need to take: 220 g of rice and 2.5 times more broth from vegetables or meat, a clove of garlic, 40 ml. olive oil, a pinch of salt. How to cook rice in a slow cooker is described in detail below.

1. Groats are soaked in ice water in the evening. In the morning, immediately before cooking, it is thoroughly washed under running water, and then transferred to the multicooker bowl. Rice is poured with broth and salted.
2. Garlic is pressed into the whole grain. You don't even have to peel it off.
3. In the "Kasha" program, the dish is cooked for 30 minutes. Some multicookers even have a special “Rice” mode. It remains only to set the right time in it.
4. After a corresponding signal, the cover of the device opens. The garlic is extracted and discarded, olive oil is added to the grits, and it is thoroughly mixed.

Rice can be served with a spicy garlic sauce based on yogurt or mayonnaise. Suitable for such a side dish and traditional tar-tar with pickled cucumbers.

In a double boiler

The steamer is also used to prepare a delicious crumbly side dish - rice.

For satiety, you can add ham (220 g) and hard cheese (220 g) to it. In addition, you will need to take: 280 g of steamed rice, 2.5 times more than any liquid (water or broth), half a white onion, salt, butter (preferably butter).

1. Since steamed rice is used for cooking, it is not necessary to pre-soak and wash it. You can immediately send the product to the cereal bowl by adding salt and butter. The latter can be replaced with olive or walnut oil.
2. Groats are poured with boiling water and cooked for 20 minutes.
3. While the rice is cooking, you can make a dressing for it.
4. Diced ham is fried in butter with chopped white onion in any convenient way. The cheese is rubbed on a coarse grater.





Rice can be served as a side dish in a variety of ways. And you can decorate the finished dish with herbs, nuts, fresh and pickled vegetables.

• If you want a portion of rice to look no worse than in a restaurant, you need to give it an original shape. For example, pour the still warm ready-made cereal into a round or oval bowl, tamp it well, and then turn it over onto a plate. A leaf of parsley is laid on top, next to it is meat or fish. To form a beautiful portion, you can even take an ordinary whiskey glass. It will allow you to create a high, even slide of boiled cereals on a plate.
• Rice can simply be poured onto a plate in a slide and poured with gravy or sauce. For example, fry a handful of flour in butter, pour it with heavy cream, sprinkle with grated cheese, granulated garlic and simmer until the mass becomes homogeneous. Rice goes well with all kinds of sauces based on dairy products, tomato paste and vegetable puree.
• Immediately before serving, cooked cereals can be laid out in a greased foil or baking dish. Top - add meat, vegetables, any sauces, grated cheese. Such a rice casserole can be served directly in foil in portions.

Rice may well become a dish for the festive table, if it is beautifully decorated and presented to guests in an unusual way.

Today, rice is used to prepare various dishes. Sushi and plov are especially popular. At the same time, in order to get the maximum benefit and taste from cereals, you should learn how to steam them correctly. It all depends on the type of rice and how the dish is cooked. Next, we will take a closer look at how to steam rice for cooking various dishes.

Washing and soaking rice

Rice contains a large amount of starch, which you should definitely get rid of so as not to gain extra pounds. To do this, first rinse the cereal under running cold water. This procedure will also eliminate small debris.

You can simply pour the rice several times with cold water in a vessel if flow-through rinsing is not possible.

Pour the prepared rice with cold water and leave for a few minutes. For one part of cereal you need to take two parts of water. Groats, having absorbed moisture, will cook faster and retain all valuable minerals.

Also on the topic: Why is a pizza round and a square box?

If it is round rice, then 15 minutes will be enough for soaking. Long rice is soaked longer and then scalded with hot water and washed immediately with cold. Only then do they start the cooking process.

How to steam rice? There are also almost transparent varieties of rice that should be soaked in salt water for five hours.

Cooking fluffy rice in a frying pan

In order to get a tasty and crumbly porridge, it is recommended to choose basmati rice. The main thing is that the grains are long with pointed ends. Such rice contains less starch, so it does not boil soft during the cooking process.

In addition, it should be remembered that for one part of cereal you need two parts of water. This will allow you not to overcook the porridge and get an impeccable consistency.

Also on the topic: Healthy eating made easy

You can cook rice in a pan, adhering to the following recommendations:

- First you need to choose a convenient and voluminous pan, preferably with a lid. Pour a small amount of vegetable oil on its bottom.

- If necessary, you can fry finely chopped onions until golden brown, if indicated in the recipe.

- After that, pour the porridge with broth or plain water. It is best to choose a vegetable, meat or fish broth to get a rich taste of the finished dish.

Don't forget about salt and spices.

- During cooking, rice should be constantly stirred so that it does not burn.

- Cook until the liquid has completely evaporated. The main thing is not to overdo it with liquid in order to get crumbly porridge.

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Leave the cooked rice in the pan for a few minutes so that it completely absorbs all the excess moisture. After that, it can be used as a side dish or for cooking second courses.

Is it possible to steam rice in a thermos? There are times when there is no suitable container for cooking at hand. Then you can use a regular thermos. Porridge in a thermos is cooked in the same way as in a regular pan. You just need to fill the rice in a thermos and pour boiling water over it. We close and wait until complete readiness. After an hour, the cereal will absorb all the moisture and become ready.

Pilaf is cooked and oil-soaked rice.
Rice is mostly made up of starch. During cooking, starch is necessarily released into the water, forming a paste when heated. If there is a paste between the rice grains, then it prevents the oil from penetrating into the rice. The result is sticky rice porridge separately, and oil and other products separately. Pilaf seems both fatty and tasteless at the same time - because the starch paste itself, although nutritious, does not have an attractive taste.

To reduce the amount of starch paste in pilaf, rice is usually soaked and washed.
But few people think about the question of what water to soak rice - cold, warm or boiling water?
To find out a reliable answer to this question, I conducted a small experiment. Here is exactly 100 grams of rice in a glass. I took three of these glasses. He poured water at room temperature (about +20C) into the first glass, boiling water into the third, and hot water with a temperature of 60C into the middle one - just in the middle between boiling water and water at room temperature.
In the first case, one could take an arbitrary amount of water, because after mixing rice and water at room temperature, the temperature inside the glass will not change.
But after mixing with cold rice, boiling water and hot water cool down, so it was important to measure out an equal amount of water. I decided to take 120 ml, knowing in advance that this amount is enough. In addition, if you take more rice (after all, no one cooks pilaf from a hundred grams), and more water, then it will cool more slowly. To simulate cooling in a real kitchen, I used thermos glasses. In them, the temperature changes at the same rate as in a large bowl - after thirty minutes it will cool down and therefore it will no longer make sense to carry out the experiment further.

After thirty minutes, there was still a sufficient amount of unabsorbed and completely clear water in the glass of cold water. The volume of rice has increased, but cracks have appeared on some grains of rice.
After weighing, it turned out that the rice absorbed 42 ml of water.

In a glass of hot (+60C) water, the rice swelled more strongly, not a single crack appeared on it, and the water above the rice turned out to be cloudy. What is this mud? Clear business is the allocated starch! But due to the insufficiently high temperature, the paste did not have time to form. This means that the starch from the surface of the rice will be perfectly washed off.
Rice absorbed 50 ml of water.

In a glass of boiling water, rice swelled the most, but unevenly. The grains of rice at the top were larger than those at the bottom.

To show what happened, I took another photo: the water remained almost transparent, but some grains of rice were already glued together. That is, the starch was released into the water, the water was hot and the paste formed right on the surface of the rice grain.
Rice absorbed 65 ml of water.
But what do these results give us - 42% if the water is +20C, 50% if the water is +60C, 65% if the water is +100C? Yes, practically nothing! After all, the most important thing is to see how the rice is cooked, what it will become, how much more it will swell!

Rice soaked in cold water was boiled in one liter of boiling water for exactly 5 minutes. The weight of cooked rice was 232 grams. This means that during the time of boiling in a real pilaf, rice would absorb 90 ml of zirvak.

A detailed examination shows that the rice came out bumpy - starch stood out from the cracks and froze on the surface.

Rice soaked in hot water was cooked under the same conditions. The weight of rice ended up being the same - 232 grams.

Rice cooked perfectly, completely retaining its shape.

But rice soaked in boiling water swelled less after boiling. It turned out to be only 217 grams. This means that when boiled in a real zirvak, it would absorb only 52 ml of saturated broth and fats. Yes, and the fat would be absorbed or not - the big question!

After all, rice, as already noted above, from the very beginning turned out to be covered with a paste - an excellent obstacle to the penetration of oil or fat into the rice grain.
In addition, the rice cooked unevenly - some grains were overcooked, swollen excessively in breadth, while others continued to crunch in the middle. That is, a thick paste and water also did not allow it to penetrate into the grain - after all, this batch of rice was cooked under the same conditions as the first two.

What are the conclusions?
The first conclusion that lies on the surface is that rice should be soaked at a water temperature of 60C.
The second - in boiling water it is better not to soak.
But at the same time, I must say that if you soak rice in cold water, but for a longer time, then the result will be almost as good as when soaking in hot water. Only rice after soaking in cold water becomes more fragile, this must be taken into account when washing it.
I can also speak from my personal experience. If during soaking, after the first water has cooled down, you change it with a portion of another hot water, then the pilaf turns out even better.
Rice that has swollen during soaking will absorb less broth and fat.
However, no one has yet tried soaking rice in hot and non-cooling water!
Hey, what an idea. There are all sorts of multicookers that can maintain any given temperature. So what if you put rice in a plastic bag, pour hot water into it, and then place this bag in a slow cooker or a professional thermostat filled with hot water? Let it lie not for 30 minutes, but for an hour. And then rinse not with tap water, but with hot water from a thermostat so that the rice does not cool down before it is sent to the cauldron? After all, all these sudden temperature changes are unlikely to have a good effect on rice.
But that's a topic for another article.

steamed rice rich in vitamins and minerals such as: silicon - 1377.8%, phosphorus - 13.7%, cobalt - 23%, manganese - 60.6%, copper - 18.7%, molybdenum - 12.7%, selenium - 12.1%

Benefits of Steamed Rice

• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

A complete guide to the most useful products you can see in the application

Rinse the rice, add to a saucepan with salted cold water, cook for 20 minutes over low heat under a lid until the water has completely boiled out of the saucepan.

How to cook rice

1. Measure rice, pour into a colander or sieve, rinse for a couple of minutes until clear water.
2. Pour rice into a non-enamelled pan, pour cold water in a ratio of 1:2 (for example, for 1 mug of rice - 2 mugs of water).
3. Add salt and spices, for softness, you can add a tablespoon of oil.
4. Put the pan on a slow fire, cover tightly with a lid.
5. Cook rice for 20 minutes, the readiness indicator is that the water has completely evaporated.
6. Taste the rice - if it's soft, it's ready, if not, add 1/4 cup of water and cook for another 5 minutes.
7. Put the boiled rice on plates and serve.

How to cook rice in the microwave
1. Rinse rice.
2. Place the rice in a microwaveable bowl.
3. Add salted boiling water (for 1 cup of rice 2 cups of water).
4. Close the container with rice with a lid.
5. Place the rice in the microwave.
6. Set the microwave to full power (700-800 W), turn it on for 5 minutes. Mix.
7. Set the microwave to 500 W, cook for another 13-15 minutes.
7. Leave the rice in the microwave without opening the lid for 20 minutes.

How to cook rice in a slow cooker
1. Rinse rice.
2. Put the washed rice in a slow cooker.
3. Add boiling water at the rate: for 3 multi-glasses of rice 5 multi-glasses of water.
4. Salt the rice, add oil, put on the "buckwheat" or "rice" mode, cook until ready.

How to steam rice in a slow cooker
1. Rinse the rice, drain the water and place in a rice bowl.
2. Pour the multicooker bowl with water in the ratio of 1 cup of rice to 2 cups of water, add spices (pepper, turmeric, rosemary, etc.) and salt.
3. Cook rice in a multicooker in the "steam" mode for 40 minutes, insist with the multicooker lid closed for 5 minutes.

How to cook rice in a double boiler
1. Sort the rice, if necessary, rinse until clear water in a sieve for 1 minute, let the water drain.
2. Put the rice in a bowl, pour boiling water with a margin of 1 centimeter and leave for 30 minutes.
3. Drain the water, put the rice on the rice steamer rack. It is very important here that the filling of the rice container should not exceed half the volume of this container, since the rice will increase during cooking.
4. Use a spoon to level the rice in the bowl so that the steam cooks the rice evenly.
5. Fill the steamer tank with water.
6. Turn on the steamer, the "cereals" mode.
7. Cook rice in a double boiler for 30 minutes.
8. Without stirring the rice, sprinkle it with a spoonful of sunflower or butter, insist under the lid for 5 minutes.

How to cook rice in a pan
1. Put the pan on the fire, add water, salt and add rice in a ratio of 1:2; pour a tablespoon of vegetable oil on half a glass of rice.
2. Cook rice in a frying pan for 15-20 minutes after boiling water under a lid over a small wide fire.
3 minutes before the end of cooking, it is allowed to pour in soy sauce to taste.

How to cook rice in a bag
Boil white steamed rice in a bag for 12-15 minutes. Cook brown rice in bags for 20-25 minutes. Dip the rice in the bag into boiling water - the water must be out of proportion with the rice, so that the water with a margin of 2 centimeters covers the bag of rice.

How to cook rice for salad
Rice for any cold salads that are no longer amenable to heat treatment, cook until fully cooked.

How to cook rice for hedgehogs
Cook rice for hedgehogs for 10 minutes less, because. molded hedgehogs will languish in the sauce for the allotted time until the rice is fully cooked.

How to cook rice for sushi
Rice for sushi and rolls (including Sen Soi rice) is small and round rice, cook the same 15-20 minutes for sushi rice, but after cooking, the rice should be dried for 20 minutes.

Boiled Rice Recipes

How to cook rice with peas and ginger

Products
Rice - 1 cup
Fresh or frozen green peas - 2 cups
Turmeric - 1 teaspoon
Garlic - 4 cloves
Ginger - 1.5 cm root
Cardamom - 1 box
Salt - 2 teaspoons
Vegetable oil - 4 tablespoons
Water - 2 liters

How to cook
1. Pour 1 cup of rice into a bowl, pour water, mix. Drain water through a sieve. Repeat 3 times. Put the washed rice in a sieve so that the water is completely glass.
2. A piece of ginger root 1.5 centimeters long, peeled and grated on a fine grater.
3. Peel 4 garlic cloves and cut into thin slices.
4. Crush the cardamom box, pull out the seeds.
5. Pour 1 liter of water into a saucepan, bring to a boil, add 1 teaspoon of salt and 2 cups of green peas. Boil peas for 10 minutes.
6. Drain the water, put the peas in a colander.
7. Pour 4 tablespoons of vegetable oil into a saucepan or pan with a thick bottom, heat for 1 minute.
8. Add cardamom seeds, garlic and ginger. Fry over high heat for 2 minutes, stirring constantly.
9. Remove the spices from the oil with a slotted spoon and discard.
10. Put the saucepan with oil on medium heat, add the washed rice. Fry for 5 minutes, stirring constantly.
11. Pour rice with hot water. There should be a layer of water 1 centimeter above the rice.
12. Add turmeric powder and a teaspoon of salt. No need to interfere.
13. Close the saucepan with a lid, simmer rice for 15 minutes over low heat.
14. Add boiled green peas, mix with rice.

Fkusnofakty
For the recipe, it is recommended to use long-grain Basmati rice.
Cardamom is the fruit of a plant in the ginger family. One of the most valuable and expensive spices. You can use both seeds with a strong taste and smell, and less fragrant box walls.
Turmeric is the ground dried roots of a plant in the ginger family. Gives rice a beautiful golden color.

How to cook rice cakes

Products
Rice - 1 cup
Breadcrumbs - 3 tablespoons
Vegetable oil - 3 tablespoons
Salt - 1 teaspoon
Water - 2 glasses

Food preparation
1. Put washed rice in a saucepan, add 2 cups of cold water, add a teaspoon of salt. Cook on low heat for 20 minutes.
2. Pour over rice with one tablespoon of vegetable oil and tamp with a crush. Leave until cool.
3. Pour three tablespoons of breadcrumbs into a plate.
4. Form cutlets from the cooled rice.
5. Put each cutlet in a plate with breadcrumbs and turn over 4 times.

Rice cakes in a pan
1. Pour two tablespoons of vegetable oil into a heated frying pan. Add breaded cutlets and fry over medium heat for 3 minutes.
2. Turn the cutlets over and fry over medium heat for 3 minutes.

Rice cakes in a slow cooker
1. Pour vegetable oil into the bowl of the multicooker and lay out the rice cakes.
2. Cook on the "Fry-Vegetables" mode for 20 minutes.
3. Turn the cutlets over to the other side 10 minutes after the start of cooking.

Rice cakes in a steamer
1. Put prepared cutlets on a steamer tray and cook for 15 minutes. There will be no ruddy crust on cutlets.
2. It is convenient to wash rice in a bowl, pouring and draining water several times.
3. Dirt and impurities float to the surface of the water and are easily removed.

Fkusnofakty
- The proportion of 1 cup of rice to 2 cups of water allows you to get fluffy rice, while the water is completely absorbed by the rice.
- Cook rice over low heat with a lid on the pan. It is not recommended to stir the rice during cooking.
- When cooking cutlets in rice, you can add beaten protein or a whole egg, finely chopped greens, grated cheese on a fine grater.

How to cook rice the American way

Products
Rice - 1 cup
Sunflower oil - 3 tablespoons
Onion - 1 piece
Garlic - 3 teeth
Fresh chili pepper - 2 pods
Tomatoes - 3 pieces
Chicken broth - 2 cups
Salt - 1.5 teaspoons of salt
Green peas (fresh or frozen) - 1/2 cup
Cilantro - 5 sprigs

Food preparation
1. Rinse a glass of rice and pour boiling water over it. Let stand for half an hour, then drain the water, and put the rice in a sieve and let the water drain completely.
2. Boil half a glass of green peas.
3. Peel the onion and cut into small pieces.
4. Crush three garlic cloves with the flat side of a knife and finely chop.
5. Cut two chili peppers in half lengthwise, pull out the seed boxes and cut into 1 centimeter transverse strips.
6. Put three tomatoes in boiling water for 1 minute and pour over with cold water. Remove the skin from the fruit and cut into cubes.
7. Cut 5 sprigs of cilantro.

American style rice in a bowl
1. Pour 3 tablespoons of oil into a heavy-bottomed saucepan or stewpan. Warm up 1 minute.
2. Add rice and stir while heating until all grains are covered with oil.
3. Add onion, garlic and chilli. Fry, stirring constantly for 5 minutes over medium heat.
4. Add tomatoes, 2 cups chicken stock and 1.5 teaspoons salt. Close the lid and simmer over low heat for 15 minutes.
5. Add green peas, mix everything gently.
6. Reheat the rice for 1 minute. Stop heating, sprinkle the rice with cilantro and let stand for 10 minutes with the lid closed.

American rice in a slow cooker
1. Pour vegetable oil into the multicooker bowl. Set the mode "Frying".
2. Add onion, garlic, chili pepper. Fry for 5 minutes, do not close the lid.
3. Add rice, continue to fry for another 5 minutes.
4. Add tomatoes, broth and salt. Close the multicooker lid.
5. Cook for the "Buckwheat" mode for 20 minutes.
It is recommended to use long grain rice for this recipe.

Fkusnofakty
- Chili peppers can be used red and green. Alternatively, do not cut the pods, but put them whole in a dish.
- Chicken broth can be replaced with water, vegetable broth or any meat broth.

Sauce for rice cakes
Products
Dry porcini mushrooms - 5 pieces
Onion - 1 piece
Raisins - 1 cup
Almonds - half a glass
Lemon juice - from a quarter of a lemon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Flour - 1 tablespoon

How to make sauce for rice cakes
1. Put 5 dry porcini mushrooms in a bowl, pour a glass of water. Let stand 40 minutes.
2. Finely chop the onion.
3. Wash the raisins and pour boiling water over them. Drain the water after 10 minutes.
4. Pour boiling water over the almonds, drain the water after one minute. Repeat 2 more times. After this procedure, the brown skin is well behind the kernels, it is better to remove it. Grind the kernels with a knife.
5. Cut mushrooms, pour into a saucepan.
6. Add the water in which they were soaked to the pan.
7. Cook mushrooms for 20 minutes.
8. Pour a tablespoon of vegetable oil into the pan, add onion. Fry with stirring for 5 minutes. Sprinkle the onion with a tablespoon of flour. Stir and fry for 1 more minute.
9. Add mushrooms to the pan along with the broth in which they were cooked.
10. Add raisins, almonds, juice of a quarter of a lemon.
11. Add 1 teaspoon salt and 1 teaspoon sugar. While stirring, bring to a boil.
12. Boil for half a minute and turn off. The sauce is ready.

Rice with nuts and raisins

Products
Brown rice - half a glass
Onion - half an onion
Raisin varieties "Gold" - 2 tablespoons
Walnut kernels - a quarter cup
Olive oil - 2 tablespoons
Parsley greens - 5 sprigs
Salt - half a teaspoon
Black pepper - a quarter of a teaspoon
Water - 2 glasses

Food preparation
1. Rinse rice in several waters, transfer to a sieve and let the water drain.
2. Finely chop the onion.
3. Wash half a glass of golden raisins and pour boiling water for 10 minutes.
3. Cut a quarter cup of walnut kernels into small pieces with a knife.
4. Cut 5 sprigs of parsley.

Cooking in a saucepan
1. Pour 2 tablespoons of olive oil into a heavy bottomed saucepan. Put on medium fire.
2. Add the onion, stirring constantly, fry for 2 minutes.
3. Add rice, mix with onion and oil and fry for 2 minutes.
4. Pour a glass of warm water, add half a teaspoon of salt.
5. Cook for 30 minutes over low heat.
6. Add parsley, walnuts, raisins and a quarter teaspoon of pepper to the finished rice.
7. Mix, more precisely, loosen, fig. It is better to use a long-pronged fork for this.

Cooking in a multicooker
1. Pour olive oil into the multicooker bowl. Set the mode "Frying".
2. Add onion and rice, fry for 5 minutes.
3. Add a glass of warm water and salt.
4. Cook on the "Rice" or "Buckwheat" mode for 30 minutes.
5. Add raisins, walnuts, parsley and black pepper. Cook for 5 more minutes.

Fkusnofakty
- Brown rice takes longer to cook than white rice.
- The brown color of the rice is given by the shell, which is peeled off in the manufacture of polished rice.
- Brown rice is healthier than white rice, it contains dietary fiber that normalizes the activity of the gastrointestinal tract.
- In order not to increase weight, it is better to eat brown rice, it contains gamma-oryzanol - an antioxidant that reduces the level of triglycerides (fats accumulated in the body).

Rice in different countries

Japanese rice

Proportions
Rice medium grain - 1 cup
Water - 1.5 cups
Salt - 1 teaspoon

How to cook Japanese rice
1. Rinse rice.
2. Pour rice with water and leave for 15 minutes.
3. Put the pot of rice on the fire, close the pot with a lid and cook for 12 minutes: until boiling over high heat, then 2 minutes at maximum and 10 minutes at minimum heat.
4. Turn off the fire, do not open the pan for another 20 minutes, so that the rice is infused. Stir the rice so that it evenly acquires fluffiness and lightness.
- To minimize the evaporation of water, it is additionally recommended to cover the pan with foil.
- In the classic version of cooking rice in Japanese style, seasonings and salt are added only at the end of cooking.

Rice in Korean

Proportions
Round grain rice - 1 cup
Water - 2.5 cups

How to cook rice in Korean
1. Pour rice into a sieve and rinse well.
2. Let the water drain and transfer the rice to the pan.
3. Pour rice with 2.5 cups of cold water and put on a strong fire.
4. Cook rice in Korean until boiling and then simmer for 1 minute over high heat.
5. Reduce heat and cook rice for 10 minutes with the lid closed.
6. Remove the rice from the heat, remove the lid, stir the rice and insist for 10 minutes.

- In Korean families, rice cooked in this way is served at any time of the day as bread.
Rice is so common in Korea that it is simply called porridge.

Situations when cooking rice

What to do if the rice turned out like porridge
There are several options:
1. If rice is being prepared, for example, for pilaf or another dish where friable rice is critical, then it is necessary to cook the rice from scratch. If all the cooking conditions have been met, another rice suitable for the dish should be taken for cooking.
2. "Porridge" in the morning can be fried with an egg, or you can cook a rice casserole.
3. Boiled rice is suitable for making stuffed peppers or cabbage rolls.
4. You can also cook soup on rice "porridge".

Do I need to stir rice when cooking
Not only is it not necessary, but it is impossible. If rice is stirred during cooking, it will turn into porridge.

What to do with undercooked rice
If the rice was cooked for the prescribed time and under a closed lid, you should add a quarter cup of water and cook for another 3 minutes. Then taste the rice and repeat if necessary.
If it turned out that the rice cooked yesterday turned out to be dry, boil the rice with water and oil - it will become softer after 5-7 minutes of cooking.
If the cooled rice for sushi turned out to be undercooked, then it is almost impossible to finish it, because. its ability to stick together after additional cooking will no longer be restored.

What to do if the pot runs out of water and the rice is not ready yet
If the water has evaporated and the rice is dry, you need to add boiling water (half a glass of boiling water to 1 cup of rice), without stirring the rice, and cook the rice for another 3-4 minutes, then taste it.

How to give rice a beautiful color
You can add color to rice by adding spices. To turn the rice yellow, you need to add curry or turmeric (for 1 cup of raw cereal - 1 teaspoon with a slide). To prepare burgundy rice, it is recommended to fry it after cooking with a small amount of beetroot (1 cup of rice - 1 medium-sized beetroot). For an original serving, you can cook part of the rice yellow, part burgundy - and mix or serve on a plate next to it.

Proportions for cooking rice

How much rice do you need for 2 and 4 servings
For 4 large servings of rice side dish, 1 cup of cereal is enough.

How many times does rice expand when cooked
When cooked, rice increases in volume by 3 times. The weight is about the same - from 150 grams of raw cereals you get 400-430 grams of boiled rice.

About storage of rice

How to store cooked rice
Rice will keep covered for 3-4 days in the refrigerator.

There is old rice, can it be boiled
If the rice is old, it will most likely be porridge, such rice is not recommended to be washed, it is better to use it for mashed soups and porridges.

Rice varieties and cooking times

By type of grain:
- Long-grain rice: thin grains, up to a centimeter long, do not stick together when cooked, eaten with meat or fish. Boil for 20 minutes, the proportions of water and long-grain rice - for 1 cup of rice 2 cups of water.
- Medium-grain rice: small grains half a centimeter long, oval-shaped, cooked in soups, paellas and risottos, cereals and pilaf. More viscous when cooked. Cook translucent medium-grain rice for 15 minutes, then leave covered for 10 minutes. Soak white medium grain rice in water for 20 minutes, then cook in the same water for 15 minutes. Proportions of water and medium grain rice - for 1 cup of rice 2.25 cups of water.
- Round-grain rice - rice with round grains, sticks together well when cooked, so it is ideal for making sushi and casseroles. Boil 20 minutes after boiling. The proportions of water and round-grain rice - for 1 cup of rice 2.5 cups of water, because. it absorbs moisture very well.

About the benefits of rice

The benefits of rice
Unpolished rice is considered the most useful, because. many vitamins and amino acids are found in the shell of rice.

Children from 5 months old can be offered rice in rice porridge.

Rice processing - and the benefits
- White rice: polished rice that has lost a significant part of its beneficial properties.
- Rice with a yellowish tinge - parboiled rice, in which useful qualities are preserved. Steamed rice does not stick together during cooking, but may be inferior to other types of rice in taste.
- brown rice: the most useful rice, they are accustomed to it since childhood, it contains the most useful vitamins and amino acids. The perfect rice for a child.
- Wild rice: black rice and long grain, contains a large amount of vitamins, minerals and fiber. Energy value of boiled rice
Calorie content of boiled rice - 100 calories / 100 grams.

Price rice - from 65 rubles / 1 kilogram (average data for Moscow as of April 2016).

Rice and development
2 well-known companies began their history with the production and processing of rice. The Japanese company Sony in 1946 came up with a rice cooker, one of its first inventions. And the Korean Samsung produced rice flour in the 1930s.

Triple Sesame

Rice - 1 cup
White sesame seeds - 1 teaspoon
Black sesame seeds - 1 tablespoon
Butter - 1 teaspoon
Sesame oil - 1 tablespoon
Salt - half a teaspoon
Water - 2 glasses

Food preparation
1. Pour a glass of rice into a sieve and rinse under running water.
2. Let the water drain. Soak up any remaining water with paper towels.

Triple Sesame in a Pot
1. Pour washed rice into a saucepan, add 2 cups of water, a teaspoon of butter, a tablespoon of sesame oil and half a teaspoon of salt. Mix everything.
2. Put the pan on medium heat. After boiling water, make the fire small, cover the pan with a lid and cook for 15 minutes.
3. Remove the lid from the pan and put a clean towel on top to absorb water vapor. Wait 5 minutes.
4. Add a teaspoon of white sesame seeds and a tablespoon of black sesame seeds. Mix rice with sesame seeds with a fork.

Triple Sesame in a slow cooker
1. Pour the washed rice into the multicooker bowl.
2. Add water, sesame and butter, salt, mix everything and cook for 15 minutes in the "Rice" or "Buckwheat" mode.
3. Open the multicooker lid, add black and white sesame seeds. Close the lid and cook for another 5 minutes.

Triple Sesame in a Steamer
1. Put rice in the steamer tray.
2. Cook for 40 minutes.
3. Put the cooked hot rice in a deep bowl, add butter and sesame oil, add black and white sesame seeds, salt. Mix everything.
4. Cover the rice with a lid and let stand for 10 minutes.

Fkusnofakty
Sesame is another name for sesame.
- Use jasmine long-grain rice for the recipe.
- This rice got its name for its snow-white color and delicate smell of grains resembling a beautiful flower.
- Triple Sesame Rice is the perfect side dish for grilled salmon and seafood.

Wild rice with dried cranberries and hazelnuts

Products
Wild rice - 1 cup
Green onions (white part) - 5 stalks
Oranges - 1 piece
Dried cranberries - half a glass
Hazelnut kernels - the third part of a glass
Salt - half a teaspoon
Ground black pepper - a quarter of a teaspoon

Water - 3 glasses

Food preparation
1. Pour a glass of wild rice into a sieve and rinse with water.
2. Finely chop five white stalks of green onions.
3. Remove the zest from the orange. It is convenient to do this with a fine grater.
4. Orange, after peeling, cut in half and squeeze the juice. To do this, take a large spoon and scroll several times in half an orange.
5. Cut each dried cranberry in half.
6. Coarsely chop a third of a glass of hazelnut kernels with a knife.

Cooking rice with cranberries
1. Pour the washed rice into a saucepan, pour 2.5 cups of cold water and bring to a boil over medium heat.
2. Close the pan with a lid, make the fire very small. Boil 40 minutes.
3. Try wild rice. If it turns out to be tough, cook for another 20 minutes until soft.
4. Drain the wild rice in a colander and drain off excess water.
5. In the pan where the rice was cooked, put a tablespoon of butter. Put the saucepan on medium heat.
6. Add chopped green onion stalks, fry for 2 minutes.
7. Remove the pan from the heat.
8. Add cooked wild rice, orange zest, orange juice, dried cranberries and hazelnuts to the pot.
9. Add half a teaspoon of salt and a quarter teaspoon of ground black pepper. Mix everything with a fork.

Wild rice in a slow cooker
1. Wild rice is recommended to pre-soak for 8 hours.
2. Put the washed rice into the bowl of the multicooker, pour water and cook in the "Buckwheat" mode for forty minutes.
3. Melt the butter in a frying pan and fry the chopped green onion stalks for 2 minutes.
4. After cooking, open the lid and add the fried onion, orange zest and juice, cranberries, hazelnuts, salt and pepper to the rice. Mix everything gently and serve.

Fkusnofakty
- Wild or black rice is a close relative of conventional rice. These are the seeds of an annual plant, Zizania aquatica, native to North America.
- Wild rice is a healthy product containing 18 amino acids, B vitamins and antioxidants, which color the rice black.
- Wild rice has a very tough shell, so it is recommended to pre-soak it for 8 hours.

Rice with broth

Long grain rice - 1 cup
Chicken broth - 2 cups
Butter - 1 tablespoon
Salt - 1 teaspoon

Food preparation
1. Rinse a glass of rice and put it in a sieve. Make sure the water is completely glass.
2. Put the pan on medium heat, add a tablespoon of butter.
3. Add rice to the heated oil. Fry, stirring constantly, 3 minutes. Make sure the rice is evenly saturated with oil.

Cooking in a saucepan
1. Put the fried rice in a saucepan, pour in 2 cups of chicken broth, add 1 teaspoon of salt.
2. Cover the pan with a lid and cook for 15 minutes over very low heat.
How to cook rice with broth in a slow cooker
1. Put rice fried in butter in a multicooker bowl, add 2 cups of broth. 2. Cook on the "Buckwheat" mode for 20 minutes. To make the rice crumbly, it does not need to be stirred during the cooking process.
3. Loosen the rice with a fork after cooking.
4. For cooking, you can use chicken, meat or vegetable broth.

Rice in pineapple juice

Products
Round grain rice - 1 cup
Canned pineapples - 1 can (560 grams - pieces)
Sultana raisins - half a glass
Walnut kernels - half a glass
Salt - half a teaspoon
Water - 1.5 cups

Food preparation
1. Rinse rice and put on a sieve.
2. Rinse raisins and pour half a glass of boiling water. Drain the water after 10 minutes.
3. Break the walnut kernels into pieces with your hands.
4. Open a can of pineapples and drain the juice, which will turn out to be about a glass.

Cooking in a saucepan
1. Pour washed rice, half a teaspoon of salt into a saucepan with a thick bottom, pour 1 glass of cold water and 1 glass of pineapple juice.
2. Put the pan on a small fire and simmer the rice for 20 minutes.
3. Add pineapple pieces, raisins and walnuts to the pan. Mix rice (loose) with a fork.
4. Warm up the contents of the pan for 2 minutes and serve.

Cooking in a multicooker
1. Pour washed rice into the multicooker bowl, pour 1 glass of water and 1 glass of pineapple juice. Cook on the "buckwheat" mode for 20 minutes.
2. Open the multicooker lid, add pineapple pieces, raisins and walnuts. Mix everything carefully with a fork.
3. Close the multicooker lid and leave the rice in it for 5 minutes without heating.

Rice cooked in this way has a sweet and sour taste, which will well set off the taste of meat cooked in a spicy sauce.

Boiled rice with vegetables

Products
Rice - half a glass
Carrot - 1 medium size
Sweet pepper - 1 piece
Tomato - 1 piece
Green onions - a few sprigs
Vegetable oil - 3 tablespoons

How to cook rice with vegetables
1. Rinse rice, pour water in a ratio of 1: 1 and put on a quiet fire.
2. Salt the water, cover the pan with a lid.
3. Cook rice for 10 minutes until half cooked, then put in a colander and let the water drain.
4. While the rice is cooking, peel and grate the carrots on a coarse grater.
5. Heat the pan, pour in the oil and put the carrots.
6. While the carrots are fried, wash the tomatoes, cut into the skin, pour over with boiling water and remove the skin; cut the tomatoes into cubes.
7. Cut the stalk of the pepper, clean the seeds, thinly cut the pepper into half rings.
8. Put peppers and tomatoes in a pan with carrots, fry for 5 minutes.
9. Put rice, mix it with vegetables and cook for 15 minutes, covered with a lid and stirring regularly.
10. Wash green onions, dry and chop finely.
11. Put boiled rice with vegetables on a plate and sprinkle with green onions.

Fkusnofakty
- Long-grain or medium-grain rice is perfect for this vegetarian dish.
- To make boiled rice with vegetables tastier, you can add spices (ground black pepper, turmeric, saffron, cumin).

How to cook rice with stew

Products
Rice - half a glass
Stew - 200 grams
Carrot - 1 medium size
Onion - 1 small head
Curry or paprika - 2 teaspoons
Saffron - 1 teaspoon
Vegetable oil - 1 tablespoon

How to cook rice with stew
1. Put the rice in a saucepan, pour water in a ratio of 1:2 and put the saucepan on the fire, covering it with a lid.
2. Pour curry rice into a pot with boiling rice, cook rice for 15-20 minutes.
3. After cooking, put the rice in a colander, rinse if necessary.
4. Peel the onion and chop finely.
5. Peel the carrots and grate on a coarse grater.
6. Open a can of stew, measure out 200 grams.
7. Heat the pan, pour 1 tablespoon of oil on it.
8. Put carrots and onions, fry for 5 minutes.
9. Put the stew on the pan (along with the liquid), simmer for 5 minutes.
10. Put the boiled rice in the pan and mix, sprinkle with saffron, simmer for 3 minutes and serve.

Fkusnofakty
- To cook rice with stew, you will need long-grain or medium-grain rice.
- It is better to choose stew produced in accordance with GOST.
- Because stew is usually a salty product; salting the finished dish must be done with caution.
- Curry is added to the water during cooking to give the rice a reddish tint.
- You can serve boiled rice with stew with fresh vegetables.

Vietnamese rice

Proportions
Long grain rice - 1 cup Water - 2 cups How to cook rice the Vietnamese way
1. Heat the pan, put the rice.
2. Heat rice, stirring, 2 minutes.
3. Pour rice into a saucepan, pour 1 cup of water and cook for 20 minutes after boiling under the lid.

Indian rice

Proportions
Long grain rice - 1 cup
Butter - 2 cm cube
Salt - 1/2 teaspoon
Ground black pepper - on the tip of a knife
Turmeric - 1 teaspoon
Water - 2 glasses

How to cook Indian rice
1. Rinse rice in running water (if rice is washed in a saucepan, then it is necessary to change the water until it is clear).
2. Boil water in a kettle or saucepan.
3. Heat the pan, melt a cube of butter on it and put the raw washed rice.
4. Add spices and salt, fry the rice for 3 minutes until white over medium heat, stirring occasionally.
5. Pour boiling water into the rice.
6. Cook rice over low heat for 15 minutes.