Rice is perfect as a side dish for meat, vegetable, fish dishes and other seafood, as well as for poultry. It has high nutritional properties, but at the same time it will not harm your figure at all. Complex carbohydrates, amino acids, fiber, B vitamins, potassium, calcium, iodine, phosphorus, zinc, iron constitute the necessary minimum of nutrients and vitamins for the human body.

Initially, rice was popular mainly in eastern countries, but now its benefits are appreciated all over the world. It has a good effect on the gastrointestinal tract, cardiovascular system, improves memory, renews the nervous system.
Delicious rice for a side dish is prepared mainly for meat, since it does not make it heavier at all, but only gently complements it. Today we will present you several options for cooking rice, both the simplest and the more unusual.

Delicious rice for a side dish: a quick recipe

This is the easiest way to prepare this grain. Please note that round and polished rice boils down the fastest, and therefore is more suitable for cooking cereals. Therefore, we advise you to use the least processed cereals - brown rice or oblong, steamed. With these, you get a crumbly side dish.

Required products:

• rice - 500 g;
• sunflower oil - 1 tbsp. l .;
• salt;
• spices - according to your preferences.

Cooking instructions:

1. We wash the grains under cold tap water until it ceases to be unclear.
2. We remove damaged or black grains.
3. Pour the cereal into a saucepan and fill it with water so that it is a few fingers higher in level.
4. Add spices, oil and salt. Mix everything well.
5. As soon as the water boils, turn off the heat and let the dish stand for half an hour. This will cook the rice enough without being boiled.

Cooking delicious rice for a side dish according to the Japanese recipe

For a traditional recipe from true lovers of this cereal, the Japanese, you will need:

• rice - 1 glass;
• egg - 2 pcs.;
• green onions - 1 bunch;
• butter - 3 tbsp. l .;
• soy sauce - 2 tbsp l.

Cooking instructions:

1. We wash the rice thoroughly until clear water.
2. In a saucepan, fill it with 1.5 cups of water.
3. Bring to a boil without a lid. As soon as this happens, make the heat to a minimum, cover and cook for 15 minutes.
4. Beat eggs with a whisk.
5. Rinse the onion and chop finely and finely.
6. Fry the onion and eggs in a pan with butter until the eggs grab into lumps.
7. Add rice to the skillet and fill with soy sauce. Stir and serve.

Rice garnish with vegetables

Required Ingredients:

• long grain rice - 1 cup;
• carrots - 1 pc.;
• onion - 1 pc .;
• garlic - 2 cloves;
• vegetable oil;
• green peas - 0.5 cups.

Cooking method:

1. Peel and rinse the onions and carrots.
2. Finely chop the onion and grate the carrots on a medium grater.
3. We begin to fry them in a pan with butter.
4. Peel and chop the garlic, add to the pan, mix.
5. After 5 minutes have passed, pour in 2 glasses of cold water.
6. Bring to a boil, then make the heat to a minimum and simmer the vegetables under the lid until fully cooked.
7. More water can be added if necessary.
8. At the end, add green peas and let the dish brew under the lid for about 20 minutes.

To make this rice even tastier for a side dish, you can use other vegetables as well. For example, zucchini or bell peppers can be stewed along with carrots and onions. Ready-made frozen vegetable platters sold in the supermarket are also good. They generally cook very quickly.

Another recipe for rice side dish

To cook rice with onions you need:

• rice - 1 glass;
• onion - 1 pc.;
• spices: paprika, garlic, basil.

How to cook:

1. Fry chopped onions in oil in a saucepan.
2. Add washed rice and fill with water.
3. Cook until tender, and then add chopped garlic and spices.
4. Now the side dish should stand for a while and steam, after which you can serve the dish on the table.

Bon Appetit!

Today I want to offer you some recipes - how to cook rice for a side dish. Compared to, for example, rice is lower in calories, which makes it a rather popular side dish, especially if you are watching your weight.

I will give a recipe that I use quite often, as well as a couple of others, I also cook them, but not so often, if you like something, it will be great, replenish your collection of recipes.

What I would like to say about rice, I will give a few of my observations. Of course, everyone wants the rice for the side dish to be crumbly and we are trying with all our might to achieve this. For example, I like round rice more to my taste. By the way, even V.V. Pokhlebkin wrote that delicious cereals are obtained from round rice. I use long rice quite often, and I don't buy parboiled rice at all. Here is steamed, in my opinion, in general, it has no taste, I do not like it!

Rice for garnish according to V.V. Pokhlebkina

This is my favorite recipe, I cook it for a side dish basically like that, it turns out very tasty. In general, I am a fan of Pokhlebkin, so I listen to his recommendations, he will not advise bad things.

Products:

• Rice - 200 gr
• Water - 300 ml
• Salt to taste

Preparation:

As in the recipe, here you need to maintain the exact cooking time and of course the proportions, but it's worth it, believe me.

So, we wash the rice, fill it with boiling water, cover it tightly and put it on fire. Pokhlebkin loves to close all cereals and side dishes tightly with lids, this has its advantages.

Again, cook on time - 12 minutes! The first 3 minutes the fire is strong, 7 minutes is moderate, then 2 minutes - weak.

After the fire has been turned off, do not open the lid, equal to the amount of time the rice was cooked, i.e. 12 minutes. Only then, you can add butter if desired and, of course, salt.

Another delicious recipe, perfect for meat or vegetables, we will cook with garlic.

Products:

• Rice - 1 tbsp
• Water - 2 tbsp
• Vegetable oil - 2-3 tbsp
• Garlic 1-2 cloves

Preparation:

We take a frying pan or stewpan, pour in vegetable oil and fry the garlic cloves, do not grind them, just make a few cuts. Next, remove the garlic, pour in the washed and dried rice and fry it until transparent.

Add hot water! Cover with a lid and cook over low heat - 12-15 minutes. As for salt - add it to hot water, and then pour rice.

Products:

• Rice - 1 tbsp
• Water - 2 tbsp
• Onions - 1 head
• Carrots - 1 piece
• Vegetable oil - 2-3 tbsp
• Salt to taste

Preparation:

Finely chop the onion, grate the carrots and fry in vegetable oil. Add washed rice and keep on fire for about a minute or two, until rice turns transparent.

Transfer the rice to a baking dish or small baking sheet, add warm salted water, cover tightly with foil and send to the oven for 30-40 minutes. Preheat the oven to 180C.

According to the recipe, rice in Bulgarian is somewhat similar to rice with garlic, but the taste is completely different, I recommend cooking and making sure of it yourself. By the way, in the original recipe for Bulgarian rice there were no carrots, but I like it with it, you can try this and that.

A cereal such as rice is a truly unique product, because it is used to prepare a wide variety of dishes. Rice is cooked as a side dish, soups are made from it, as well as delicious and aromatic pilaf.

It may seem to many that it is not difficult to cook this cereal, but some housewives complain that they do not get such a tasty side dish as they would like. Therefore, we will talk in more detail about how to properly cook rice for a side dish so that it is crumbly, and the finished dish turns out to be very tasty.

Basic rules for cooking rice for a side dish

Rice goes well with various types of vegetables, as well as meat and fish, it is very tasty to mix rice with vegetables. But in order to get a really tasty dish, you should cook the cereals correctly, the rice should turn out to be quite crumbly and well-cooked.

To prepare a delicious side dish, you should learn the basic rules for cooking rice.

For cooking use:

• rice groats - 1 glass;
• salt and butter to taste;
• purified water - 2 glasses.

The process of preparing cereals:

1. Many housewives know that cereals contain a large amount of starch, it is this substance that makes the cereals sticky after cooking. To remove excess starch, it is enough to rinse the cereals with water so many times so that the water becomes transparent, it is convenient to do this with a colander.
2. The required amount of water is poured into a small saucepan, then the lid is closed and the fire is lit. Wait until the water starts to boil and then add salt to your taste.
3. Rice groats are poured into boiling water, then the lid is well closed and the rice is left to cook until all the water has boiled away. Chefs recommend, in general, not to open the lid during the cooking process, and also not to interfere with the side dish.
4. For the first five minutes, cooking is done over high heat, after which the flame is reduced and the side dish is continued to cook for two minutes over medium heat. After that, the heat is reduced to a minimum and the rice is cooked until cooked for about two minutes.
5. After the fire has been turned off, you should not open the lid of the pan, the rice should be infused for about ten minutes more.
6. After that, butter is added to the garnish and served with meat or fish.

Chinese recipe for cooking round grain rice

Round rice is usually used for preparing various cereals or desserts; this type of cereal turns out to be soft and sticky, since it contains a lot of starch. The Chinese and Japanese often cook rice, for this reason they know very well how to make cereals crumbly and tasty.

It is worth noting that in this recipe it is important to accurately observe all proportions and cooking time of cereals.

To cook the product properly, you need to take 2 parts rice for three parts water. The cereals are first thoroughly washed in water several times to remove excess starch, after which the rice is poured into boiling water and the pan is covered with a lid.

Do you often cook rice?
To vote

The cooking process should take exactly twelve minutes, this time will have to be divided into three stages:

• the first three minutes, the cereal is cooked over high heat;
• then for seven minutes the side dish is cooked over medium flame;
• for the last two minutes, cooking continues on minimum heat.

After that, turn off the fire and leave the rice to brew under the lid for another twelve minutes. When this time has expired, you can open the container with the side dish, add the required amount of salt and butter there, mix everything.

Steamed rice cooking rules

If you cook such a product correctly, then it will be able to retain its benefits, and it will also turn out to be very tasty. Such rice undergoes special processing, which is why it is called parboiled. Groats have high benefits for the body, but the rules for preparing such a product differ from ordinary rice.

It is worth explaining in more detail how to cook parboiled rice:

• the groats are thoroughly washed in water several times, and then filled with cold water for thirty minutes;

• then the water is drained, and the cereals are poured into a small saucepan;
• the product is poured with water, while using a ratio of 1 to 1.25, as a result, there will be a little more water than rice;

• light a fire on the stove and bring the side dish to a boil over a strong flame, after which the fire is reduced;
• after reducing the flame, the cereal is covered with a lid and cooked for 25 minutes.

Season the cooked rice with a little oil and add salt to taste. You can serve rice with vegetables or cook cutlets as a meat dish.

Frequent mistakes

Often housewives make certain mistakes, due to which the rice turns out to be viscous and tasteless. For example, the wrong cookware is used for cooking, or the wrong kind of rice is used for the side dish.

It is difficult to cook a fairly crumbly side dish from round cereals; it is better to use long-grain rice. With excessive heating, the cereal will not have time to boil enough, therefore, at the last stage, cooking is carried out over low heat.

Rice is one of the main cereals used for preparing a side dish. It is prepared for both meat and fish dishes, and of course for poultry. And vegetarians enjoy eating it as a separate dish. I have already told you how you can cook, or rice with vegetables. Today I want to offer you another delicious dish from it.

Today I cooked chicken cutlets, and for a side dish I decided to cook this grain crop. And I wanted to cook it in some unusual and tasty way. I began to think about how to do it. As always in such cases, the first thing I did was look into the refrigerator. See what is there and what you can create from it. I had carrots, zucchini and apricots. Moreover, they ate all the ripe apricots, but the hard and green ones remained. And for the preparation of a delicious and original dish - this is just what you need. Sour apples could also be used, but I haven't cooked them with apricots yet. So it's worth a try.

And so, in my head there and then there was a recipe for the preparation of this option. I’ll say right away, it turned out delicious, and you can even say - very tasty! And the most interesting thing is that no one even guessed what the dish was prepared from. But no one refused the supplement. I suggest you try it, you will not regret it!

How to cook rice for a side dish with vegetables and apricots

We need:

• rice - 1 glass
• carrots - 1 pc. small
• onion - 1 pc.
• zucchini - 0.5 pcs.
• apricots - 3 pcs.
• garlic - 5 cloves
• greens - parsley, dill, tarragon
• spices - cumin, rosemary, coriander, thyme, basil, turmeric
• vegetable oil - 4-5 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Onion, cut into small cubes and fry in hot vegetable oil until golden brown. I use a thick-walled, heat-resistant saucepan for cooking. You can fry in it, and then immediately cook. If you do not have such a pan, then do the entire frying in a pan, and then transfer it to a pan, in which the whole dish will subsequently be cooked.

When the onions are fried, add 1/4 cup of hot boiled water and let it simmer until it becomes transparent.

2. During this time, peel the carrots and zucchini. Cut them into small cubes of the same size, about 0.5 cm.

3. When all the water in the onion has evaporated, add the carrots and fry them for 5 minutes.

4. Then add the zucchini and fry for 2-3 minutes.

5. During this time, remove the seeds from the apricots, and cut them into the same small cubes. Add to roast. Fry for 1 minute and add half a glass of hot boiled water. Let it simmer for 5 minutes. While frying all the ingredients, mix the contents periodically.

6. Add spices, approximately in the amount of one teaspoon - these are all spices. And just over half a spoonful of turmeric. It will give a pleasant yellowish color. You can use any spices that you have. I always keep cumin at home, and I add it to almost all dishes. This versatile spice makes absolutely any dish tasty and aromatic. And there is no need to talk about rice, for him it is simply an irreplaceable supplement.

7. Also salt and pepper. Salt will need 1/3 of a tablespoon, and black pepper is enough to put a little less than half a teaspoon. If there is not enough salt, then it will be possible to add more salt later. I will tell you when it is best to do it so that it does not turn out to be oversalted.

8. Peel the garlic cloves and place whole on top. We will not mix until ready.

9. While we fry all the ingredients, the rice, which I had previously thoroughly washed and filled with water, can already be prepared for adding to the frying. We drain all the water from it, and pour it in an even layer on top of the fried vegetables and apricots.

The variety I use is steamed. From this variety, it turns out to be crumbly and tasty.

10. We make a "bouquet" of the available herbs. I took what grew in my garden - parsley, dill and tarragon. I rewound "Bouquet" with a ribbon from foil. At the end of cooking, this will make it easy to remove from. The herbs will give all their taste and aroma to the broth and will no longer be needed by us.

11. Top up with hot water. It is not necessary to pour on top, so as not to disturb the layers. The frying should be on the bottom and the rice on the top. You can pour water through the holes in a slotted spoon, or simply through a spoon, gently and not quickly. Pour water 2 cm above the thick base.

12. Let the water boil and after three minutes taste the resulting broth. Now is the time to add salt if you feel that there is not enough salt. The fire should be slightly more than average, almost maximum. Cook the rice for about 15 minutes, until the water remains on its surface.

13. Make a little bit, and make holes in it so that excess water comes out through them, steaming it. We reduce the heat to the very minimum. Do not mix anything. Don't be afraid nothing will burn.

14. In about 7-10 minutes it will be completely ready. But he still needs to stand a little with the lid closed. 10-15 minutes will be enough. If there is water left in the pot, then the rice will "take" it, and will not look like porridge. It will turn out to be crumbly, as we wanted.

15. After the allotted time, remove the "bouquet" of herbs and gently mix all the layers. Use a silicone spoon or spatula for this.

How beautiful to serve rice to the table

• you can of course just put the rice on a plate and garnish it with chopped dill, parsley and basil
• you can present it more aesthetically. To do this, you need to take a bowl or salad bowl of small volume, lubricate it from the inside with vegetable oil. It is enough to put rice in it, flush with the edges. Then cover with a plate on top, in which you will serve the finished dish, and turn over. Carefully remove the form, and the garnish will remain in a beautiful slice.

• or you can put it on a spicy tomato sauce, carefully lay out the meat, chicken or fish, decorate with herbs and put a spoonful of any salad. Everything - a beautiful and aesthetic dish is ready for serving!

What can be said about taste:

Everything that we added played a small but very significant role. Herbs and spices gave the necessary taste and aroma, apricots - a slight sourness, onions and zucchini - juiciness (the finished dish was not dry), garlic - piquancy. And all together gave a wonderful rich taste to our dish, which can be safely eaten not only as a side dish, but also as an independent dish.

Cook, taste. And I think that you will also like this recipe, as we liked.

Bon Appetit!

Tasty crumbly rice cooking method and tips that have been tested in many kitchens.

You need the right variety to make delicious rice.

There are varieties of rice from which a "crumbly" result is obtained without our efforts. The easiest way is to use parboiled rice - this will never stick together, and you will not need to cook skills. However, it is no secret that not all dishes can be cooked with such rice.

One of the best varieties of rice that is excellent both in itself and in many dishes is basmati. It has long, thin, pointed grains, is more expensive than other varieties and is generally considered royal. With it, you will also get seed by seed.

In addition, depending on the purpose, you may need one or another (for sushi and Uzbek pilaf you need different rice) and a certain method of cooking it - for example, ... In this case, you don't need crumbly rice.

Cook the crumbly rice ... in moderation ... and in the correct container

How Much Rice Per Serving? Always measure rice by volume, not weight: measure out with a measuring cup 65-75 ml of rice for 1 person, or 140-150 for two, or approximately 275 ml for 4 people.

What is the ratio of water to rice? Count on water (or hot broth) about twice as much: so, for the specified volume of rice for 2 people, you will need 275 ml of liquid - no more if you want to get the perfect texture and consistency. The right measure is the guarantee of delicious rice.

What kind of dish to cook rice in? The best utensil for making crumbly rice is a skillet with a lid. In it, you first save the onion to add additional flavor to the dish (this is not necessary, you can skip the recommendation), then add rice there, and then add liquid.

Cooking delicious crumbly rice: the butter method

Step 1. Saute onion (optional) and rice (without frying, rather heating and mixing with a little oil).

Helpful advice! High-quality rice does not need to be rinsed, since it is already thoroughly cleaned, and washing will remove some nutrients from it (and others are already doomed to disappear under the influence of high temperatures).

Stir the rice grains in a skillet until they are completely covered with oil. This will help keep the rice from sticking together and make the rice crumbly.

Step 2. Adding boiling water (broth) to the rice.

The next step in making loose rice is to add boiling water to the pan (to save time, I always pour it from a boiling kettle). Perhaps you prefer broth - chicken, beef and fish are great for rice. It's up to you to decide whether to use bouillon cubes, but for my taste they are strong for the delicate aroma of rice. Also remember to add salt, about 1 teaspoon for every 150 ml of rice.

Any broth can be added, but it is best suited for these purposes, it will give the rice an aromatic and at the same time mild taste.

Important. When the hot liquid has been added, stir in the rice only once so as not to disturb the grain structure. If you stir nervously and energetically, know that this is a fatal mistake that will surely lead to the inevitable: instead of crumbly rice, you will end up with sticky starch.

Step 3. Close the lid, set the heat to low, leave the rice alone.

At this stage, cover the rice with a lid and set the heat to low. If you want to cook rice tasty and crumbly, leave it alone, just move away from the stove. Housewives who love to look under the lid and think that rice should certainly be "controlled", alas, are mistaken. They will simply release steam from under the lid and the cooking process will slow down. Meanwhile, cook rice (tasty) should be as short as possible: for white varieties, 15-25 minutes is enough (depending on the type of rice, see the label), for brown 40. If you are forgetful, set a timer - rice does not tolerate even the slightest sticking.

How to check if the rice is cooked? The best way is to just take a bite of the grain. Another way is to tilt the saucepan and, if the liquid collects on the edge, cook for another couple of minutes.

Step 4. Without fire, postscript.

When the rice is cooked, remove the lid, turn off the heat, and cover the rice with a clean tea towel for 5-10 minutes. The fabric will absorb steam and help keep the grain dry and separate. Whisk the rice lightly with a fork just before serving. If you didn't overexpose the rice in step 1 in the pan (you shouldn't have), then it will turn out to be almost snow-white. For a nice golden color, sauté for longer. The color of rice also depends on the color of the oil (colorless vegetable, butter).