How to cook delicious and fluffy rice. How to cook rice in a saucepan on water so that it is crumbly

Proper preparation of any cereal at home requires taking into account many subtleties. Today I’ll tell you how to properly cook rice in water, I’ll share the nuances of cooking in a saucepan and other home helpers. Prepare healthy cereal it can be done in any way, since the tasks facing the housewife are varied. Cooked for rolls, just as a side dish, for kutya, for salad, cooked in soup, porridge. But the requirement is always the same: the rice should not stick together and it should turn out grain by grain – deliciously crumbly.

How to cook rice in a saucepan using water

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

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

Use a 2-liter saucepan to cook a glass of rice.

Basic questions when properly cooking rice:

Proportions of water and rice

If you want to get truly fluffy rice, follow the correct proportions of water and cereal. There are several more secrets, but this is the main one. For proper cooking you need to know in what ratio to take cereal and water, or more precisely, how much water is needed for a glass of rice.

Take long grain 1:2.
Medium grain - rice to water ratio 1:2.5
Round grain (round) - ideal ratio 1:2.5

How do you cook it, in cold or boiling water?

White rice is cooked by placing it in cold water. Throw it into boiling water - you will break 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 be sure to cook fluffy rice as a side dish, choose a long-grain type of cereal processing.

Pre-soaking the cereal will add friability. It is enough to scald the long-grain one with boiling water and pour over it with cold water; soak the round one for a quarter of an hour.
A little trick will help make the rice crumbly: before cooking, place the cereal in a hot frying pan and stir for a couple of minutes.
Another tip: at the beginning of cooking, pour a tablespoon into the pan sunflower oil per glass of cereal.

Technology of cooking rice in water

Look through the cereal and remove debris, measure required amount, wash off dust.
Place in a pan, add water according to the correct proportion.
Add some salt. A teaspoon is usually taken per glass of product. Add seasonings as desired and pour in vegetable oil.
Take your time to cook the cereal, rice does not like to be rushed, so let it boil over low heat and then set aside for 20 minutes.
Do not open the lid, the rice does not like this, do not stir, otherwise the cereal will stick together. The product should languish alone, without outside interference.
After cooking, do not rush to open the lid, let the pan stand on the burner for at least 10 minutes, covering it with a towel - this will add crumbiness.

How to check rice for doneness:

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

Advice: the proportions were calculated incorrectly, and the cereal is damp - without stirring the rice, add a quarter glass of water and cook for an additional few minutes. If there is not enough salt, add more salt at the same time.

How long to cook rice in water

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

Long grain – rarely sticks together when cooked, ideal for side dishes, salads and pilaf. Cook for 20 minutes after boiling.
Medium-grain – capable of sticking together, but a little, suitable for preparing pilaf, soup, porridge, since it is more viscous. It is advisable to pre-soak for 20 minutes. Cook for 15 minutes, then let sit for 10 minutes.
Round (round-grain) - suitable for making pies, rolls, sushi, and porridge. After boiling, cook for 15-20 minutes, then simmer without opening the lid.

For steamed rice, the cooking time is slightly reduced.

Sometimes it becomes necessary to cook the cereal half-ready. Reduce the cooking time to 10-12 minutes; steamed ones cook even less - 5-7.

How to cook basmati rice correctly

Basmati rice will turn out crumbly if you follow a number of steps:

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

Cooking brown (brown, wild) rice

An important step is soaking. Fill with water and leave overnight (5-6 hours is enough).
Cook: add water, calculating 2.5 liquids per glass of cereal. Add some salt.
Cook for 5-10 minutes, then reduce heat and continue cooking for 30 minutes.
Leave to simmer on the stove for a quarter of an hour.

How to cook fluffy rice in a slow cooker

If you want to cook rice in a slow cooker as a side dish, follow these steps:

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

Steaming:

Dry the washed rice a little and place in a bowl. Pour water in a ratio of 1:2, add the desired spices. For spices, I advise you to take turmeric, pepper, rosemary. Add some salt. Set to “Steam Boiler” mode, time – 40 minutes. Then let it sit for an additional five minutes.

Cooking rice in a double boiler - the right technology

Any steamed cereal will retain maximum beneficial properties. Perfect as a side dish or added to a salad.

Rinse the cereal and let the liquid drain.
Soak: pour boiling water for half an hour.
Place the grains on the steamer rack, fill halfway with water, smooth the grains and carefully add.
Cook for 30 minutes using the “Grain” mode.
After cooking until done, sprinkle with oil and leave to simmer for five minutes.

Rice in bags

Rice packaged in bags is extremely convenient to prepare and is ideal for calculating the specific amount of ingredients for dishes. Usually the time is indicated on the packaging, but it’s worth reminding. 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

Lovers oriental cuisine People often don’t know how to properly cook rice for making rolls and sushi so that it becomes slightly sticky rather than crumbly, which is required by technology.

Ideally, you need to buy rice intended for preparing these dishes - Japanese, Mistral, Soy. If you don’t find it, take the regular one round view rice

How to cook:

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

Video showing how to properly cook fluffy rice in a saucepan using water. May you always have delicious food!

Rice is one of the most popular cereals. What are the benefits of rice cereal? How to cook rice so that it always turns out tasty and crumbly? How long should you cook rice? From this article you will learn about the features of rice and the secrets of its preparation.

Rice is rich in healthy carbohydrates, it contains quite a lot of protein, vitamins (E, H, group B) and minerals (magnesium, potassium, iron, phosphorus, calcium, iodine). The composition of different varieties of rice, of course, differs, but these basic components are always contained in it.

Due to its enveloping effect, rice is useful for gastrointestinal diseases. Unlike other grains, rice does not contain gluten, which can cause allergies, so rice is often used for children and dietary nutrition.

The average calorie content of rice is 300 Kcal per 100 g, but rice grains are successfully used for weight loss and fasting days due to the fact that it removes excess sodium from the body (we get it with salt), and along with it water is also removed, which is good for metabolism .

Many people are interested in questions about how to cook rice, how long to cook rice, how to cook rice to be crumbly or how to cook rice to be soggy and squishy. To properly cook rice, you must first understand that recipes for properly cooking rice depend on the type of rice. That is, for a particular dish you must first choose the right rice, and then cook it correctly.

There are a lot types of rice– let's talk about the most popular of them.

Long grain rice– long, thin and transparent, does not contain many adhesive substances, so it does not boil or stick together. It is ideal for preparing side dishes and pilaf. This rice is grown mainly in Asia. The most popular varieties are Basmati and Jasmine.

Medium grain rice shorter, slightly thicker and less transparent than long grain. It sticks a little when cooked because it contains more starch. Its distinctive feature is its ability to absorb aromas and tastes. This rice is perfect for making soups and risotto. Medium grain rice is grown in Spain, Italy, and Australia. Most popular variety- Arborio.

Short grain rice It has an oval shape and is practically opaque due to its high starch content. This type of rice has the highest calorie content. When cooked, it absorbs a large amount of water and sticks together. It is great for making porridges, casseroles, and sushi. This type of rice is grown in many countries around the world. The most popular variety is Camolino.

Unpolished (brown) rice contains many useful substances and fiber due to the shell, which is preserved during processing. This rice takes longer to cook and does not have as delicate a taste as polished rice, but the protein in this rice is no less than in meat. Before cooking, brown rice should be soaked, preferably overnight.

Parboiled rice It is considered healthier than ground grain because the steaming process absorbs most of the vitamins and minerals into the grain rather than being ground together with the shell. This rice does not stick together.

Separately, it is worth noting the Uzbek Devzira rice. Unlike other varieties of rice, it absorbs much more fat and spices, making it ideal for preparing pilaf.

Wild rice(Tsitsaniya aquatica) is an unrefined product, due to which it contains a lot of protein and nutrients. Wild rice has a sweetish taste and a light nutty aroma. Cook for 30-40 minutes. Used primarily for side dishes, it is often mixed with white polished rice. Grown only in North America, this explains its cost.

The aroma and taste of rice largely depends on where it is grown. Don't rush to buy imported rice. Although it appears to be of higher quality, this is not necessarily the case. In some Asian countries (Thailand, India), for example, there is a state reserve of rice. It is pre-canned. And after a couple of years, after it has lost most of its useful substances, it is exported. While in Russia and Ukraine, rice is a seasonal product, because it is grown as much as is needed for the year. True, not all varieties of rice can be grown in our conditions. We mainly grow short-grain rice.

When choosing rice, pay attention to the grains: they should be the same color and size, without debris or pieces. If this is not the case, then you have a low-quality mixture of different varieties.

How to cook rice correctly so that it turns out tasty and healthy? There are some rules and secrets for this:

Use dishes with thick walls and bottom (so the heat will be distributed gradually and evenly). It can be cast iron, glass or Teflon cookware, but not enamel - the rice will burn in it;

Use a utensil to cook rice large diameter: The thinner the layer of rice, the more evenly it will cook. If the rice layer is too thick, the top grains may turn out dry;

During cooking, rice can be stirred only once - immediately after the water boils. After this, you should not stir the rice;

If the rice is stuck together, you can rinse it cold water, close the lid, wrap with a towel and leave for 15-20 minutes. But in this case it is very important to let the water drain well, otherwise the rice will turn out watery;

If the rice has absorbed all the water but remains undercooked, remove it from the heat and leave it covered for 20 minutes.

Fluffy short grain rice that always works

A simple way to cook rice, following which you can make even short-grain rice very tasty and fluffy.

Ingredients:

Short grain rice – 100 g

Water – 150 g

Vegetable oil – 1.5 tsp.

Preparation of short grain rice:

To make short grain rice crumbly, it is important to follow the proportions exactly. At this method For cooking, use 2 parts rice and 3 parts water.

1. Before cooking rice, it must be thoroughly but gently washed to get rid of excess starch, which makes our rice sticky. Rinse the rice with cold water at least five times until the water becomes clear.

2. Then you need to dry the rice. To do this, pour the rice into a fine-mesh sieve and leave for an hour. We do all this in order to reduce the stickiness of rice.

3. If you don’t want to wait a long time, you can spread the rice on a paper towel in an even layer and leave to dry for 15-20 minutes. To further speed up the drying process of the rice, you can pat it dry with another paper towel.

4. After the rice has dried, place a saucepan or frying pan over high heat. Be sure to take dishes with a thick bottom, as it distributes and retains heat better. Moreover, it is advisable to take dishes with as large a diameter as possible, because the thinner the layer of rice, the more evenly it will heat up and the more crumbly it will turn out. If you are cooking a small amount of rice, then a thick-bottomed saucepan is sufficient.

5. When the saucepan is well heated, add vegetable oil (it can be sunflower, olive, sesame or any other oil you like). Lightly grease the sides of the saucepan with oil.

6. Pour rice into vegetable oil and fry over high heat for 2-3 minutes until translucent, stirring constantly. You can tell that the rice has already been sufficiently fried by its pleasant aroma. If the aroma is unpleasant, then you overdid it.

7. Then very carefully pour in the water and wait until it boils. Cover tightly, reduce heat to low and cook rice for 7 minutes. Then, without opening the lid, remove the rice from the heat, wrap it and leave for another 10 minutes.

8. Rice should not be salted so as not to increase the stickiness of the grains. Add spices to rice only at the very end of cooking. If desired, you can add to cooked rice butter.

If you remember how to cook rice in this way, and your short-grain rice turns out tasty and fluffy, then you won’t be afraid of any other rice!

An easy way to make fluffy long grain rice

This is perhaps the simplest and quick way cooking long grain rice. The rice turns out very tender and crumbly.

Ingredients:

Long grain rice – 100 g

Water – 200 g

Cooking Long Grain Rice:

1. Rinse the rice with cold water until the water becomes clear (at least 5 times). We do this carefully so as not to damage the grains. This procedure is necessary in order to remove excess starch from the rice, which will stick it together.

2. Then pour the washed rice into a bowl with a thick bottom (this can be a saucepan, cauldron, stewpan or frying pan). The thinner the layer of rice, the more crumbly it will be, so it is advisable to take a container of large diameter.

3. Immediately pour cold water over the rice, cover with a lid and place on high heat. It is advisable that the lid be transparent, so we can observe how the rice is cooking and adjust the temperature in time.

4. After the rice boils, reduce the heat by half (slightly less than medium) and open the lid. Leave the rice to cook until the amount of water is reduced by three times (for example: if the water was two fingers above the rice, then wait until its level is slightly less than one finger). For those who like slightly undercooked rice (“al dente”, as they say in Italy), wait until the water is halved.

5. Then remove the rice from the heat, close the lid tightly, wrap it in a towel and let stand for 20 minutes. During this time, the rice will absorb all the remaining water. Don't be tempted to leave the rice on the fire until the water has completely evaporated, otherwise it may burn.

6. After 20 minutes, you can add, for example, 20 g to the finished rice butter and enjoy delicious fluffy rice!

Rice for sushi

This rice is suitable for preparing rolls, nigiri or other Japanese dishes.

Ingredients:

Sushi rice (round grain) – 1 cup (200 ml)

Water – 1 glass (200 ml)

Kombu seaweed (optional)

For refueling:

Rice vinegar – 35 g

Sugar – 25 g

Salt – 6 g

Preparing sushi rice:

In order to prepare sushi rice, we need high-quality short-grain rice. It is best to use special Japanese sushi rice.

Cook sushi rice in the ratio of 1 cup rice to 1 cup water. It is worth noting that it is the volume of rice that is taken into account, not its weight.

1. The first thing to do before cooking sushi rice is to thoroughly rinse the rice with cold water at least 7 times until the water runs clear. This must be done carefully; in no case should you rub the rice with your hands, so as not to damage the grains.

2. Then pour the rice into a sieve and leave for an hour to allow the water to drain. You can spread the washed rice on a paper towel, then it will take much less time to dry (about 20 minutes).

3. After the rice has dried, pour it into the pan. It is better to take a pan with a thick bottom. Then the heat will be distributed more evenly.

Tip: to prevent the rice from burning to the bottom of the pan, you can use special kombu seaweed (not to be confused with nori sheets). We leave one such sheet in cold water for 15 minutes to soften. Then remove the kombu from the water and line the bottom of the pan with this sheet. Pour the rice directly onto the kombu sheet. Algae will not only prevent our rice from burning, but will also give it its aroma.

4. Pour cold water over the rice, cover with a lid and place on high heat. From this moment on, we do not open the lid until the very end of cooking, even if we really want to see how our rice is doing.

5. Cook sushi rice over high heat until the water boils (7-10 minutes). After the water boils, reduce the heat to low and cook the rice for another 10 minutes (until the water is absorbed). After this time, turn off the heat and leave the rice for 20 minutes.

6. Meanwhile, prepare the dressing for the rice. The amount of dressing should be approximately 1/6 of the amount of rice. That is, if we have 200 g of rice, then the amount of vinegar will be about 35 g. The amount of sugar is 2/3 of the amount of vinegar, the amount of salt is 1/4 of the amount of sugar.

Mix rice vinegar, sugar and salt and place the dressing over medium heat. Stirring constantly, heat the dressing until the sugar and salt are completely dissolved (3-5 minutes). At the same time, under no circumstances let the rice dressing boil!

7. Now remove the rice from the pan. We do this carefully so as not to damage the grains. Use a wooden spatula to separate the rice from the sides of the pan, pour the rice onto a wide plate and carefully distribute it in an even layer. There is no need to scrape burnt rice from the bottom of the pan: dried grains will only spoil our dish.

8. Now pour the dressing over the sushi rice. We try to do this carefully and evenly. Carefully mix the rice with the dressing, doing this carefully so as not to damage the rice grains. Let the rice cool for 10 minutes.

9. After 10 minutes, stir the rice again. We do this with “digging” movements: we place a spatula under the rice and carefully turn it over. This is necessary so that the dressing, which has flowed to the bottom, repeats its “heroic path” again and so that every grain is covered with dressing. Leave the rice for another 10 minutes

10. That's it, the sushi rice is ready. Making sushi from rice room temperature, lightly wetting your hands in warm water.

Knowing how to cook sushi rice will give you rice that easily takes the shape you give it, but at the same time crumbles easily rather than clumps.

Basmati rice

Bright and aromatic basmati rice with turmeric.

Ingredients:

Basmati rice – 100 g (0.5 cups)

Water – 200 g (1 glass)

Vegetable oil or butter - 1 tbsp. spoon

Turmeric – 0.25 teaspoon

Cooking Basmati Rice:

The peculiarity of basmati rice is in its indescribable aroma, as well as in the way the rice is cooked: when cooked, its grains increase not in thickness, but in length by 3-4 times.

1. Gently rinse the rice with cold water until the water runs clear.

2. Heat vegetable oil (or melt butter) in a frying pan or in a saucepan with a thick bottom.

3. Add turmeric to the oil and stir. Do not overdo it with turmeric, its task is to give the dish a beautiful sunny color and emphasize the aroma of rice, but do not change its taste!

4. Pour the rice into the pan and fry, stirring constantly, for 3-4 minutes, until pleasant aroma.

5. Pour cold water over the rice in a ratio of 1:2, cover with a lid and let it boil. Once boiling, reduce the heat to low and cook the rice for 10 minutes, then turn off the heat and leave the rice for another 20 minutes.

Bon appetit!

Cooking rice is a real pain for some, especially beginner cooks. Either it burns, even though it is raw, or instead of crumbly rice you get a viscous sticky mass... Especially for those for whom cooking rice causes stress, we will reveal a few secrets of cooking it correctly. By the way, we note that long-grain rice turns out crumbly, but some dishes require rice that is more boiled and sticky. In such cases, it is better to take round rice.

The easiest way to get fluffy rice

The most basic way is to buy rice in special perforated plastic bags. It is enough to put such a bag in salted cold water and place the pan on the stove, turning on medium heat. 15-20 minutes after the water boils, the bag is removed, hung over the sink (so that the water drains) - and the crumbly rice is ready. The secret of bags of rice is that the rice there is not ordinary, but steamed before polishing with hot steam under pressure. In such rice, they say, they are preserved useful material and vitamins. As for vitamins - maybe, but what is absolutely certain is that such rice never sticks together when cooked. It is not necessary to buy steamed rice in portioned bags, but there are practically no differences in its preparation: twice as much water is taken per glass of rice, the cooking time remains the same, and you should not stir the rice during the cooking process.

Cook rice in a slow cooker, microwave and steamer

Multicookers were originally invented as devices with which it is convenient to cook rice. So you don’t have to worry that the rice won’t work out in the slow cooker. The main thing is to correctly observe the proportions indicated in the recipe. And they are, in general, standard: for one measure of rice, take one and a half to two measures of water, add salt, oil and turn on the “rice” or “pilaf” mode. After 20-30 minutes, your rice will be ready, which the multicooker will notify you with a squeak.

Cooking rice in a steamer is also not difficult. The required amount of rice is washed, and at this time the water is brought to a boil in the steamer. The washed rice is placed in a steamer and cooked for 30-40 minutes.

Concerning microwave oven, then you won’t be able to save on the time of cooking rice with it. But some people love microwaves so much that they cook everything only in them. So, you will need to take a large bowl, pour rice into it, add water (the proportions are approximately as follows: for 450 g of rice - 600 ml of water). Cover the bowl with a lid and place in the oven. Turn on the microwave at full power for 5 minutes, then reduce the power by half and cook the rice for another 15 minutes. Then turn off the stove, but do not open it and leave the rice to rise for another 10 minutes. There is no need to stir the rice with this method of cooking.

Rice in a cauldron, in a saucepan and in a frying pan

You can cook rice in a regular saucepan, in a cauldron, and even in a frying pan. Before cooking, rice is washed in seven waters (make no mistake, rice is not produced under sterile laboratory conditions). Then the rice is poured with salted water and cooked under the lid until tender for about twenty minutes. If you want crumbly rice, fill it with cold water. If you need sticky rice for sushi or minced meat, add boiling water. If you plan to cook rice in a frying pan, take a better saucepan and fry the rice a little in oil before cooking. Experts say that rice turns out the most delicious in a frying pan. But here is the secret of good rice for pilaf. Before you start preparing the pilaf, soak the rice in cold water and fry the meat, onions and carrots - in general, follow the recipe. When everything is ready and only rice remains to be added to the pilaf, drain the water, pour the rice into the cauldron and add water on top so that it covers the rice by two fingers. That is, the thickness of the water above the rice should be approximately 3-4 cm. The lid should be closed only when all the water has been absorbed into the rice.

Brown rice

Brown rice is cooked exactly the same as white rice, only longer - about 45 minutes. Therefore, after the rice is washed and filled with water, it is covered with a lid, brought to a boil and reduced to a minimum. The lid must be closed throughout the cooking time. Don't be afraid - the rice won't burn over low heat. Once the rice is cooked, turn off the stove, but do not touch the lid - let the rice sit for another 10 minutes. After this, the brown rice is completely cooked. Wild rice is prepared in approximately the same way and in the same amount, only you can use more water: for a cup of rice - three cups of water.

Milk porridges and soups with rice are also prepared simply: either the rice is boiled in water until almost completely cooked, and only then milk, salt, sugar and butter are added to it, or the rice is immediately poured with milk and boiled in it. Since there are no special requirements regarding friability for rice in porridge or milk soup, it is allowed to be stirred during the cooking process.

Despite the huge number of recipes and tutorials, learning how to cook perfect rice can only be done through practical exercises. Don't be intimidated, experiment, and sooner or later your rice will turn out great.

One of the most common cereal crops on the planet is rice. The product appeared about 9000 years ago. Thailand and Vietnam are considered the birthplace of rice. In the east, cereal remains the main food product to this day. Unfortunately, for some housewives, cooking any cereal is backbreaking work. Indeed, in order for the rice to turn out fluffy and tasty, you need to take into account some factors. So how to cook rice fluffy? And how long will it take?

How to choose the right variety of rice?

For different dishes requires its own variety of rice. To avoid mistakes, just remember simple rules preparing side dishes and other dishes:

To prepare pilaf, only long grain is used. Today, you can find large quantities of long parboiled rice in supermarkets. This product does not stick together during the cooking process and retains its friability. The pilaf will be as tasty as possible.
For porridge, cabbage rolls, and pie, it is customary to use round rice. It will give a viscous texture. In general, this grain is used for all dishes that require glued rice to bind several ingredients together.
For preparing side dishes, only steamed rice is used. After steam treatment, the grains will retain their integrity and shape. So, the side dish will be crumbly.

These are the most common, frequently used varieties of cereals. There are other, not so popular types of rice. They belong to exotic varieties: red, brown, wild, jasmine. Nutritionists say that the most useful is the wild one. It is cleaned only from the husk, and the beneficial bran remains on its surface. But, this is also the most expensive product.

How to cook rice so that it turns out rich and tasty? It is very important to pay due attention to the container in which the product will be cooked. It is strictly forbidden to cook cereals in aluminum pan. In such a dish it will burn. In addition, when stored in such dishes, oxidation processes occur, which leads to rapid spoilage of the dish. The most the best option is the use of a cauldron. But today it is difficult to find this device on modern kitchen. Therefore, a saucepan with a double bottom or enamel dishes is no worse.

Preparing rice for cooking

To get tasty crumbly garnish, before cooking it needs to be washed under cold, running water. This is done in order to remove excess starch. It is due to the large amount of starch that the stickiness of the cereal is achieved. Also, when washing, the product is cleaned of dust, debris, and harmful impurities.

It is better to use a sieve for washing. This will speed up the washing process and make it better. But, if you need to get a sticky grain (for example, for risotto), you should not rinse it. Simply rinse to remove dirt and dust. Rice will cook faster if you pre-soak it in cold water for 40-50 minutes. At the same time, it will be necessary to reduce the amount of liquid used for direct cooking.

To achieve maximum fluffiness, some cooks add a small amount of vegetable oil to the water. An excellent option would be to use olive oil. Just 1 tablespoon is enough. When using more This product may cause the rice to lose its taste. The taste characteristics of the dish itself will change.

Proportions of rice and water

It is generally accepted that cooking rice requires twice as much liquid. So, the standard proportion is 1 to 2. But this standard is approximate. When following the proportions, you need to take into account the variety and type of grain. So, the water level may vary:

Long rice - 1 to 1.5;
Medium grain - 1 to 2;
Round - 1 to 2.5;
Steamed - 1 to 2;
Brown - 1 to 2.5;
Wild (brown) - 1 to 3.5.

You should always read the instructions on the product packaging. The manufacturer indicates the exact proportions, taking into account the type of individual processing of its products. Most often, rice is filled with cold water. It is also worth remembering that during the cooking process the grains almost double in size. Therefore, dishes of the appropriate size are selected.

How to cook fluffy rice in a saucepan?

The simplest and most common option for cooking cereals is cooking in a simple saucepan. But even here some features need to be taken into account. So, to achieve fluffiness, the rice must be thoroughly washed. The required amount of grains is poured into the already boiled, salted liquid. You need to stir the rice once after adding it so that the grains do not stick to the bottom of the pan. There is no need to stir the product any more (during cooking).

As soon as the dishes boil, the heat is reduced to a minimum, and the dishes are covered with a lid. Thus, the rice simply simmers on the fire. It is important not to lift the lid. Otherwise, it will take longer to cook the rice. To prevent the product from starting to stick together, do not stir it. Indeed, with such intervention, the grains lose their integrity, and the active release of starch begins.

How long does it take to cook rice in a saucepan? Cooking time also depends on the type of grain:

White round, long rice - 20-25 minutes;
Steamed long grain - 30 minutes;
Brown, red - 45 minutes;
Wild unpolished - 50-60 minutes.

After the dish is cooked, it should stand for another 10 minutes under the closed lid. If it so happens that there is excess liquid left, it must be drained. In case of difficulties, you can cover the pan with rice with a waffle towel. It will absorb excess moisture very quickly.

Cooking crumbly grains in a double boiler

What could it be healthier than rice? Cooked rice in a steamer. This option for preparing any dish allows you to preserve almost all the beneficial substances of the product. But it’s not so easy to prepare crumbly cereal in such a device. For everything to work, you need to follow the instructions:

Sort and wash the rice grains;
Let them stand until the liquid drains;
Pour boiling water over the product;
Soaking lasts half an hour, after which the liquid is drained;
Place rice on steamer rack;
Spread the rice evenly with a spoon, add water;
Cook the product for half an hour, selecting the “Grain” mode;
After cooking, add a little vegetable oil, cover with a lid and let stand for a while.

To give the rice a pleasant taste, you can add any spices and seasonings.

Other ways to cook rice

To prepare cereals, you can use not only the usual pan. Few people know, but rice can turn out very tasty and crumbly when using the microwave. So, as always, the grains are washed and poured into a microwave-safe dish. The cereal is poured with already boiled, salty water. The proportion is maintained 1 to 2.

Set the microwave to maximum power (800-1000 W) and cook for 5 minutes. After this, the dish is mixed, and the microwave power is reduced to 500 W. Now the product is cooked for 15 minutes. The side dish is taken out of the microwave, covered with a lid and infused for another 15-20 minutes.

How to cook a side dish in a frying pan?

There is an option to cook the cereal in a frying pan. The cooking recipe is as follows:

Pour the required amount of water into the pan;
Add salt, rice and olive oil;
Wait until it boils and reduce the heat until bubbles form;
Cover with a lid and cook for 15-17 minutes.

A couple of minutes before it’s ready, you can add a little soy sauce. And in order for the grains to turn out golden, they should first be fried before the cooking process. This way the rice will not boil over and turn into porridge.

Cooking rice in a slow cooker

To prepare a dish in a slow cooker, rinse the cereal in cold water, pour it into a bowl and add water (boiling water). The proportions are kept at 3 to 5. Then, vegetable oil and salt are added to taste. The multicooker is set to the “Grain”, “Cooking” mode. The time that is set automatically is quite sufficient. The rest of the spices are added after the dish is cooked.

How and for how long to cook rice in bags?

Today, cereals in bags are very popular. They cook quickly and don't stick to the bottom of the pan. Such grains do not need to be monitored or mixed. Rice in bags is always steamed, so it is almost impossible to boil it. A bag of cereal is simply immersed in boiling water and cooked for the specified period of time on the package. On average, the product takes 20-30 minutes to prepare.

How to cook rice porridge with milk?

It is very tasty and healthy rice porrige, cooked with milk. Pediatricians recommend introducing this dish into complementary foods for babies. To prepare it you will need the following ingredients:

Round rice - 1 cup;
Milk - 2 glasses;
Salt - 1/4 teaspoon;
Sugar - 1/2 teaspoon;
Butter - 30 grams.

In this case, there is no need to wash the grains. The entire amount of rice is poured into a glass of water and put on fire. The cereal must be constantly stirred so that it does not stick to the bottom of the dish. As soon as the water has evaporated, the product is removed from the heat.

Next, add 150 grams of milk to the porridge and bring to a boil. At this time, the rice is also constantly stirred. As it boils, the rest of the milk is added in small portions. On at this stage sugar and salt are added. You can add a little vanilla for a pleasant aroma. Cook the porridge until the grains are completely boiled.

The butter is added after the dish is completely cooked. Milk porridge is very tasty when combined with raisins, candied fruits, nuts, and fruits. If you are cooking about the benefits, then it is customary to add boiled pumpkin.

Preparing rice for sushi

Today, sushi and rolls are very popular. One of the main ingredients of this dish is rice. The ability to make a roll in principle depends on the quality of its preparation. Therefore, cereals are given Special attention. The Japanese use special varieties of rice for this:

Japanese;
Mistral;
Sen Soy.

The classic small, round cereal will also work. Before cooking, the grains must be soaked for 15-20 minutes. They need to be cooked in a ratio of 1 to 1.5 for 15 minutes. After cooking, the rice is dried for the same quarter of an hour. The cereal will be sticky and viscous. This will allow you to make the desired roll without difficulty and special effort. Special sushi vinegar, which is used to sprinkle the porridge, adds even more stickiness.

Rice, as a grain crop, is quite widespread in the vastness of world cuisine and rightfully occupies one of the leading places in the arsenal of chefs and housewives. It is a fairly ancient agricultural crop and is of great value to many peoples. Today, this crop is cultivated in many countries, although it began its journey from warm countries Asia, spreading to areas with temperate, tropical and subtropical climates.

Rice crop is rich in carbohydrates and poor in proteins, it is nutritious and limited in calories, preferable for dietary nutrition. The cereal is rich in B vitamins, such as thiamine, riboflavin, pyridoxine, important for metabolism and prevention nervous disorders. Nicotinic acid, keratin, zinc, potassium, iron... the list of benefits for the body can be continued endlessly. Easily digestible and low calorie useful product, suitable for nutrition for both adults and children, allergy sufferers and ulcer sufferers, indispensable in nutrition after severe poisoning and digestive disorders.

This product is an indispensable component of many dishes. asian cuisine In addition to Asia, it is cultivated as an agricultural crop in Africa, America, and Australia. Rice grains are used as food for porridges, various types pilaf, risotto, paella, for the preparation of flour, starch, valuable oil is extracted from the germ. Often this culture is part of many national alcoholic beverages in America, Asia, and Africa. Beyond the food industry, rice flour used for making face powder.

Methods for boiling cereals

The most common method of preparing rice cereal is boiling. There are several varieties of this cereal and each of them should be boiled according to certain rules. The difficulty lies in correct selection proportions of water and feedstock. The quality of the final product also depends on how long the cereal is cooked. When deciding how to cook rice deliciously, the choice of variety is not the least important; this is largely determined by the choice of dish; however, there are the most universal varieties that are used for many recipes at once.

Parboiled rice

This is the most convenient option for cooking rice in the kitchen, since during cooking the danger of grains sticking together is almost eliminated. This process is very difficult to mess up. When answering the question of how to cook rice so that it is crumbly, you should remember: you need to take steamed cereal.

It is prepared using a special method in production. Steaming cereal is necessary to improve its quality characteristics. First of all, it is soaked in water, then steamed under pressure. This technology allows you to preserve more than fifty percent of the vitamin composition, and the grains themselves become stronger. Cooking time takes about twenty-five minutes. This great option for various types of side dishes.

Preparing round polished grains

This is the most common and a budget option rice cereal. Before preparing this type of cereal deliciously, it should be washed and soaked in cold water for ten minutes. The short-grain variety of rice has a richer taste, and it should be boiled for fifteen minutes, only then the correct consistency will be obtained. This optimal solution for soups and milk porridges.

For a side dish made from long-grain raw materials

Long grain rice is very beautiful in appearance and rich in taste. And how to prepare a crumbly side dish from this variety is very easy to guess. You can boil it correctly if you follow the recommendations for preparing the steamed type. However, the nuance is that it is advisable to taste it directly during cooking so as not to overcook it. Long grain rice is used as side dishes for various dishes.

Boil red, brown and wild varieties

These varieties are not processed, so the preparation time before cooking takes about six hours, they must be soaked in cold water for the specified time. The amount of time for cooking depends on how correctly the proportion of water and grains is adjusted: one part of rice requires three parts of water. Cooking for the first ten minutes takes place over high heat, then the temperature is reduced to a minimum and kept covered for another thirty minutes. The wild variety passes heat treatment In one hour.

An important aspect in the topic “how to cook rice in water” is that for different types of cereal crops, different proportions of water and raw materials are used and different time preparations. Therefore, you should remember that you mix different varieties product is inappropriate. However, mixtures of any variety with long grain are still a better option.

Methods for preparing cereals for cooking

According to general rules, it is still better to soak cereals before cooking; there are several ways:

The first is that the grains are washed under running water and then filled with cold liquid and left to settle for about sixty minutes. As a result of this procedure, most of the water is absorbed, after which a pan, preferably with thick walls, or a rice cooker is filled with the prepared semi-finished product, a little water is added and everything is cooked over low heat without stirring.
The second method takes more time. All grain is washed in several waters, then soaked for fifteen minutes. After drying the rice, it must be fried in butter or vegetable oil and add water or broth prepared in advance. The same option can be used without oil, and the future side dish, dried in a frying pan, is poured into a pan with liquid and cooked after boiling for ten minutes.
The third option involves washing the cereal and then pouring it into a container with cold water. After this, you need to allow the water to boil and then drain the liquid. Then you should rinse the cereal and pour in the prepared broth or water, cook until tender.

All methods will help you properly prepare and make the dish so that the grains of rice remain crumbly and tasty. General rule to calculate correct proportions The ratio is one to two: one part of the future side dish to two parts of liquid.

What's the best way to cook?

Besides traditional way, using a saucepan, a wonderful option for boiling a dish can be obtained in the microwave. How to cook rice in water using a microwave oven is quite an interesting task.

Rice grains, by analogy with the preparation of other cereals, are pre-soaked in water and washed. Then it is placed in a special container and filled with water, salt is added. Cooks for about twenty minutes full power under a closed lid. It is recommended to stir the ingredients at least twice during cooking and let it brew for fifteen minutes.

Among the technical devices, in addition to microwave ovens, the following are used everywhere:

Multicookers.
Steamers.
Rice cookers.

Cooking time and selection of proportions depend on the choice of a specific device. Multicooker - with a correctly set mode, no more than thirty minutes. Steamer - the same for half an hour. A rice cooker saves ten minutes and takes twenty minutes to prepare the dish. Which option to choose depends on the preferences of the chef himself.

Very often on store shelves you can find a huge selection of cereals in bags for cooking. Information on how to boil rice and how long to cook it can often be found on the package itself, but not always. This method is great for beginners in the culinary business.

In order to solve the question of how to prepare a packaged product deliciously, you need to pour more water into the pan and add salt to the water, adding literally one-fourth teaspoon of salt. Then place the bag in water and cook for twenty minutes until the grains of rice swell. Carefully removing the packaging from hot water, release the rice by placing it on a dish, then season it with oil and add spices to the boiled product to taste.

Which cooking option and type of raw material to choose is a matter of taste for the individual consumer, however, for a successful result it is necessary to adhere to certain general rules:

The proportions are one part raw material to two parts liquid.
Sufficient volume of dishes in which the dish is prepared, final product increases in size approximately three times, and this must be remembered.
Processing by any in a convenient way just before cooking.
It is preferable to add spices, salt, sugar or other dressings to a ready-made side dish or porridge, or a few minutes before it is ready.
After boiling, you need to reduce the temperature and bring the dish to readiness under a closed lid over low heat.
Finished grains always increase in size and become soft.
Be sure to give the dish time to rest for fifteen minutes.

Compliance with these simple conditions will provide the most delicious side dish for many types of meat, vegetables or fish, as well as a wonderful independent dish or the most delicate milk porridge for breakfast.

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