Today I want to offer you a few recipes - how to cook rice for a side dish. Compared to, for example, rice is less caloric, which makes it a fairly 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 want 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. I, for example, to taste, like round rice more. By the way, even V.V. Pokhlebkin wrote that delicious cereals are obtained from round rice. Quite often I use long rice, and I don’t buy steamed rice at all. Here is steamed, in my opinion, in general, whether it has any taste, I don’t like it!

Rice for garnish according to the recipe of V.V. Pokhlebkina

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

Products:

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

Cooking:

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

So, wash the rice, pour boiling water over it, cover tightly with a lid and put on fire. Here 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 moderate, then 2 minutes - weak.

After the fire is turned off, do not open the lid, it is equal to as much time as 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

Cooking:

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

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

Products:

• Rice - 1 tbsp
• Water - 2 tbsp
• Onion - 1 head
• Carrot - 1 pc.
• Vegetable oil - 2-3 tbsp
• Salt to taste

Cooking:

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 the rice becomes transparent.

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

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

If you want to cook fluffy rice, rinse it under cold water before cooking. So you get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

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Some dishes, such as , require glutinous rice. In this case, it is not worth rinsing. In extreme cases, you can limit yourself to one rinse to wash off all the excess.

To make rice cook faster, you can soak it for 30-60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that rice needs twice as much water to cook. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone, and suggests the optimal amount of water for it.

Measure rice and water with a measuring cup - it's much more convenient. The standard serving for one is 65 ml of dry rice.

Tableware

It is better to cook rice in a saucepan with a thick bottom: in it the temperature is distributed evenly. You can also cook rice in a large skillet. A cauldron is traditionally used for pilaf.

Cooking rules

If you are cooking rice in a saucepan, first bring salted water to a boil, and then pour the grits into it. Stir the rice once so that the grains do not stick to the bottom. Then wait until the dish begins to boil, reduce the heat to a minimum and cover the pan with a lid.

Do not open the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, don't stir it (except the first time). Otherwise, the grains will break and release starch.

The average cooking time, depending on the type, is:

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice, 40–60 minutes.

When the rice is cooked, remove it from the heat and let it stand for 10-15 minutes covered. If there is water left in the cooked rice, drain it or cover the pan with a dry towel to absorb excess moisture.

If you are cooking rice in a pan, use a pot with a diameter of 24 cm or more, high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then it must be poured with boiling water and cooked as described above.

condiments

Rice is good because its taste can always be changed a little. For example, with the following:

• saffron;
• curry;
• cardamom;
• zira;
• caraway;
• cinnamon;
• Carnation.

Spices are added to the water during cooking or to a ready-made dish.

Also, rice can be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.

Bonus: how to make rice for sushi

1. Special Japanese rice is used for making sushi. You can replace it with the usual round-grain.
2. Rice should be washed 5-7 times before cooking. It is better to throw out the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. A piece of nori seaweed can be added to the pot for flavor, but must be removed before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - at a minimum for about 15 minutes. After you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. After that, cool and start cooking sushi.

Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.

Rice groats are known and loved on all continents. It is impossible to find a cuisine that does not feature rice in one form or another.

In the countries of the Far East, this dish is so popular that, for example, in China, they ask as a greeting: “Did you eat rice today?”.

In Europe, rice groats appeared relatively recently, during the late Middle Ages and the great geographical discoveries. When people began to actively explore the space. Very quickly gaining popularity, rice became the national dish of almost all European countries.

Rice groats do not contain gluten, the most allergenic vegetable protein. That is why it is included in the children's menu as the first porridge.

In addition, rice is actively used to prepare slimy and creamy soups for various therapeutic diets.

Types of rice groats

There are countless varieties of rice. In total, botanists distinguish 20 cultivars and several hundred varieties.

According to the appearance of the grain, rice is distinguished:

• Long-grain - narrow and long, up to 2 cm, when cooking, these grains practically do not stick together - they are ideal for a crumbly side dish;
• Medium-grain - semi-circular, short cereals of medium gluten content, for example, the "risotto" variety, ideal for the dish of the same name, this also includes the famous "devzira" rice for cooking pilaf;
• Round-grain - rice is round and short, contains a lot of gluten, ideal puddings, casseroles, mashed and slimy soups are obtained from such cereals.

According to the processing method, rice can be distinguished:

• Sanded. Grinding is the most common way of processing rice groats, the grains are white, practically devoid of vegetable fiber and vitamins, but this rice is very nutritious and cooks quickly;
• Unpolished or brown. The grains are minimally processed, retaining a maximum of vitamins and fiber, but they take much longer to cook and the finished side dish turns out to be too “coarse” in taste;
• Steamed. The most optimal option for rice is that the grains are treated with steam before grinding, due to which a fairly large part of the nutrients from the shell enters.

Methods for preparing friable rice

Depending on the desired result, the most optimal method of preparing rice groats is selected. You can cook:

• In water;
• For a couple;
• Mixed way (Chinese).

In order to get friable porridge in a saucepan, the rice is washed, thrown into a sieve and poured over with boiling water. Then they fall asleep in boiling salt water in a ratio of one to one and reduce the heat to a minimum.

During cooking, the grain is not stirred, but pierced in several places for better steaming. If all the water has already evaporated, and the cereal is not ready yet, carefully add a little boiling water. If desired, the finished rice can be washed, but only with boiled water.

Steamed rice cereal is the easiest to cook. It turns out invariably crumbly garnish. The grains must be washed and poured into the bowl of a double boiler, salt, pour water one to one. Steam until cooked through for about half an hour.

The Chinese cook rice in very large quantities. Several kilograms are cooked at once - it is the basis for many other dishes.

Groats are boiled in a large container with a ratio of one to five to water. Having brought it to half-readiness, they throw it on a large sieve, and then steam it in it.

We present you a video showing the Asian way of cooking rice:

How to cook friable rice for a side dish in a saucepan

Round-grain - from such grain it is most difficult to cook friable porridge. It contains a lot of gluten and absorbs liquid very strongly.

This variety should be washed only under running water, otherwise it will swell and stick together even before cooking. And be sure to rinse the finished side dish.

Long-grain polished rice is great for making crumbly side dishes.

Especially different varieties "jasmine" and "Thai". They have a delicate delicate taste and a pleasant creamy texture, while the finished grains do not stick together into an unpleasant lump.

Brown (brown) or unpolished rice is preferred by people who care about their health and adherents of proper nutrition. It is cooked much longer than polished, it must be pre-soaked.

But such a side dish will definitely be crumbly and healthy.

Parboiled rice cooks slightly faster than unpolished rice. Almost any dish can be prepared from it: both semi-liquid risotto and fluffy Chinese rice. It is also ideal for pilaf if you could not find a devzira.

Regardless of which type of rice you choose, certain rules must be followed to get a crumbly side dish:

• Check the expiration date of cereals. This is especially true of unpolished rice - it is stored for a very short time. Grains that are stored for a long time become brittle and stick together when cooked;
• For a crumbly side dish, keep the water / cereal ratio - 1/1;
• Rinse the rice before laying it, so you wash off the grain dust, which also contributes to the sticking of the finished dish;
• Choose the right utensils for cooking. A steel pot with a thick, layered bottom is ideal. In them, the heat is distributed evenly and the cereal does not stick to the bottom;
• Observe the optimal temperature regime - first we cook on high heat, then reduce to a minimum, and be sure to let the porridge brew, already without heating.

Steps to cook fluffy rice:

We choose the “correct” rice variety - long-grain, unpolished or steamed;

We wash the cereal;

We fall asleep in boiling salt water, observing the ratio - one part rice to one part water;

Let it boil again, reduce the heat to a minimum, close the lid;

After half an hour, remove from the stove and cover with a towel;

After another 10 minutes, the finished rice can be washed with boiled water, or you can simply mix it.

In the following video tutorial, you will learn how to cook rice so that it is fluffy in just 60 seconds!

The most common mistakes due to which the croup sticks together

• Unsuitable grain variety - it is quite difficult to cook a crumbly side dish from round grain;
• Too strong heating - in this case, it is very likely that your side dish will burn and not boil evenly;
• Unsuitable cooking utensils;
• Too much water - rice, regardless of the variety, absorbs liquid very strongly, and as a result, it boils and sticks together.

Cooking a crumbly rice side dish is not difficult, you just need to practice a little and follow the rules.

Many people wonder how to cook friable rice for a side dish. And this is no accident, because recipes, like types of grains, provide for a certain technology for cooking rice cereal at home.

People have been eating rice for a long time. At the same time, various varieties are used in different parts of the world, of which there are about twenty. I note that boiled rice is a storehouse of vitamins, rare minerals, complex carbohydrates and fiber.

Rice groats are used to prepare delights: kharcho, cutlets, pilaf and other treats. It is used to make wine and chocolate. Usually on the shelves of modern stores there is polished white rice. Its low cost is due to the fact that it contains only carbohydrates with starch.

When choosing rice, it is recommended to carefully monitor that there are no lumps and insects, and the grains are whole, of the same shade and size, and do not smell. A number of dishes, including salads and side dishes, require crumbly rice, and the preparation of pies, meatballs with gravy and cereals requires the use of glutinous.

Round rice is more viscous as it contains a lot of starch. For this reason, it is recommended to rinse it in water and irrigate with lemon juice. As a result, the cereal becomes crumbly and bright white.

How to cook fluffy rice

The beneficial properties of boiled rice are known to all. The product does not boast of having a huge amount of minerals and vitamins, but it is important for the body. In addition, it is combined with meat and fish.

Many are interested in the technique of making friable rice. It's easy if you have the right variety on hand. Remember, steamed cereals do not boil soft. Give preference to varieties that have a small amount of starchy substances.

Cooking:

1. I sort out rice, remove low-quality grains and debris that remains after factory processing.
2. The second stage of preparation involves thoroughly washing the cereal in running water several times. A clear liquid is the first sign that the cereal is well washed.
3. I scald the grains with boiling water. Otherwise, the finished dish will acquire a floury flavor.
4. I boil the water, add some salt and throw in the rice. If you throw it in cold water, you get ordinary porridge.
5. Remember, the ratio of water to rice must be correct. If there is not enough liquid, it will evaporate, and the cereal will remain raw. The ideal option is when one part of rice accounts for six parts of water.
6. It remains to cook until cooked, which I determine to taste. Soft grains indicate readiness. Then I remove the dishes from the stove and drain the water.
7. At the very end, I rinse in boiled water. At the same time, I make sure that the water is completely glassy, ​​otherwise the dish will turn out watery. That's all.

If necessary, you can add butter, which will make the taste fragrant. I advise you to serve it with gravy and a piece of fried pollock.

Proper and tasty rice for a side dish

Modern housewives garnish vegetable, fish and meat dishes with rice. It turns out delicious and beautiful.

Ingredients:

• Rice - 0.5 cups.
• Beef broth - 1.5 l.
• Butter.
• Fresh vegetables.
• Salt and spices.

Cooking:

1. For a fragrant, tasty and crumbly side dish, use hard varieties. Take brown rice, only it is cooked longer than white counterparts.
2. Be sure to rinse. Grind the grits thoroughly with your hands, removing damaged and foreign grains. Change the water several times.
3. Dip the prepared grits into the salted beef broth and mix gently. Otherwise, the grains will stick to the bottom of the dish. When the groats begin to boil, turn down the fire.
4. Keep checking while cooking. After reaching the desired consistency, fold in a colander and combine with a small amount of butter.
5. If you want to prepare a vegetable side dish, chop or grate sweet peppers, Brussels sprouts, zucchini, onions and carrots, fry vegetables in vegetable oil.
6. I advise you to supplement and decorate the dish with canned vegetables: beans, peas and corn.

Finally, I will share a few tips. Do not rinse cooked rice with cold water. This will spoil the appearance and taste characteristics of the dish, it will greatly cool.

If the garnish sticks together, rinse with cold water and rinse with boiling water. Alternatively, send it to the pan with roasted vegetables. This approach is more humane than heating the dish in the microwave.

If the side dish is cooked and the serving has been delayed, take care that it does not get cold. Place the dish in a water bath or use a food thermos.

People visiting a Japanese restaurant for the first time order sushi. Not everyone likes the delicacy, but some gourmets are crazy about it. Since constant trips to restaurants are accompanied by financial costs, there is a desire to cook sushi and rolls on your own at home.

Novice cooks are interested in the technology of cooking rice for sushi. The traditional Japanese dish managed to conquer the countries of the world. Sushi is delicious and healthy food, which can be enjoyed in an expensive Japanese restaurant or in special cafes where prices are more reasonable.

If you had to eat rolls, you will definitely notice that their taste is always different, despite the fact that a traditional recipe is used for cooking. It is easy to prepare rolls at home, using for the filling: vegetables, fish, crab sticks, fruits. This means that by changing the ingredients, signature recipes are created.

To recreate a Japanese dish, use any round grain rice. Rinse it thoroughly and remove debris along with dark grains.

Cooking:

1. Place the washed cereal in a container with a thick bottom and add water. For 200 grams of cereal, take a glass of water - 250 ml.
2. If you want the rice to be fragrant, add some nori seaweed. Just remove the nori until the water boils. In this case, rice with water should occupy 30% of the volume of the pan.
3. Cover the pot with a lid and bring the water to a boil. Cook on low heat for a quarter of an hour until the cereal completely absorbs moisture.
4. Remove the pan from the stove and leave for a third of an hour without removing the lid. I recommend not opening the lid from the beginning of cooking until fully cooked.
5. It's time to prepare the dressing. You will need rice vinegar, sugar and salt. Pour two tablespoons of vinegar into a small saucepan and add a small spoonful of salt and sugar. Cook the dressing over low heat until the quick ingredients dissolve.
6. When the dressing is cooked, sprinkle the rice and mix gently using a wooden spoon, otherwise it will turn out to be porridge.

Video of cooking rice for sushi at home

2 microwave rice recipes

Many housewives are of the opinion that the microwave is designed for heating food and making biscuits. In reality, this is not so. To prove this, I will tell you the technology of cooking rice in the microwave.

You will learn recipes, using which you will please the household with healthy and crumbly dishes.

Classic recipe

Ingredients:

• Water - 2 glasses.
• Rice - 1 cup.
• Sour cream.
• Spices, turmeric, salt.

Cooking:

1. Any variety is suitable for microwave cooking. To begin with, rinse the rice, transfer to a microwave-safe dish, add water, spices and salt.
2. Cover the container with a heat-resistant film or lid and send it to the microwave. Turn on the maximum power and set the timer for twelve minutes.
3. Wait for the beep, which means that cooking is over. Do not rush to get the dish. Let stand for 20 minutes in the switched off oven, which will make it more tender.
4. It remains to get out of the oven, add a spoonful of sour cream, sprinkle with turmeric and mix with a wooden spoon. The result is fluffy yellowish rice.

Rice with vegetables in the microwave

Ingredients:

• Water - 350 ml.
• Rice - 7 tbsp. spoons.
• Sweet pepper - 1 pc.
• Olives - 70 g.
• Garlic - 2 cloves.
• Onion - 1 head.
• Cauliflower - 150 g.
• Tomatoes - 3 pcs.
• Turmeric, vegetable oil, spices, suneli hops.

Cooking:

1. Pour some oil into a microwave-safe dish, add rice, suneli hops, olives and turmeric. Mix everything.
2. Separate the cabbage into florets. Chop the onion and garlic, cut the rest of the vegetables into cubes. Send everything to a bowl with rice.
3. After mixing, pour the resulting mass with boiling water, add salt and pepper and put in the microwave. It remains to activate the “Rice” mode and wait 25 minutes. I recommend cooking according to this recipe at maximum power.

Now whip up a wonderful dish at home that looks great both on the dining table and as part of

Such cereal 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 cooked from it, as well as tasty and fragrant 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 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 cups.

The process of preparing cereals:

1. Many housewives know that cereals contain a large amount of starch, it is this substance that makes the cereal sticky after cooking. To remove excess starch, it is enough to rinse the cereal with water so many times that the water becomes clear, it is convenient to do this with a colander.
2. Pour the required amount of water into a small saucepan, then close the lid and light the fire. You should wait until the water starts to boil, and then add salt to it to 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 garnish.
4. The first five minutes of cooking is done on high heat, after which the flame is reduced and the garnish is continued to cook for two minutes on medium heat. After that, the fire is reduced to a minimum and the rice is cooked until cooked for about two minutes.
5. After the fire is turned off, you should not open the lid of the pan, the rice needs to brew for about ten more minutes.
6. After that, butter is added to the side dish and served on the table with meat or fish.

Chinese recipe for boiled round grain rice

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

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

To properly cook the product, you need to take 2 parts of rice to three parts of water. The cereal is 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.

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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 on a medium flame;
• the last two minutes, cooking continues at minimum heat.

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

Rules for cooking steamed rice

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, therefore it is called steamed. Groats have a high benefit for the body, but the rules for preparing such a product differ from ordinary rice.

It is worth telling in more detail how to cook steamed rice:

• the cereal is thoroughly washed in water several times, and then poured with cold water for thirty minutes;

• then the water is drained, and the cereal is 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;

• a fire is lit on the stove and the garnish is brought 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 boiled for 25 minutes.

Cooked rice is seasoned with a small amount of oil and salt is added to taste. You can serve rice with vegetables or cook cutlets as a meat dish.

Common mistakes

Often, housewives make certain mistakes, due to which the rice turns out to be viscous and tasteless. For example, unsuitable utensils are used for cooking, or an unsuitable type of rice is used to prepare a side dish.

It is difficult to cook a rather 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, so at the last stage, cooking is done over low heat.