Rice is a healthy dietary product that does not irritate the intestines, therefore gluten-free rice porridge is recommended as a first complementary food even for infants. The same variety of rice can have a different taste and even different nutritional and nutritional properties depending on the way it is processed - unpeeled (brown), peeled (white) and parboiled (golden grains).

Steamed rice: how to cook?

Features of parboiled rice

Rice processing technology allows you to get different types of grain. Brown rice is minimally processed, its grains have such a color, since the natural bran shell is almost completely left on them, due to which almost all of its beneficial properties are preserved. White polished rice does not have this shell, and although it looks more appetizing than brown, it is no longer so useful - it contains the minimum amount of vitamins, minerals and essential amino acids.

Parboiled rice is obtained using a unique technology invented not very long ago. Raw grains are first kept in water, and then steamed under high pressure, dried and only then polished. Thanks to this, useful substances, which are mainly found in rice bran, are transferred by 80% to the rice grains themselves. Such rice has a golden color and after heat treatment becomes the same white as regular peeled rice.

Secrets of Cooking Steamed Rice

The cooking time for rice dishes - porridge, pilaf, etc. - largely depends on the type of rice, but if ordinary white rice needs to be cooked for about 15 minutes until cooked, the cooking time for steamed rice should be increased by almost 1.5–2 times. To cook it deliciously, you can cook it with the addition of aromatic spices. Usually, curry powder, ground nutmeg, and cumin are added to rice. Delicious rice can be cooked in a small amount of meat, fish or mushroom broth and served with an appropriate dish.

Parboiled rice does not need to be washed: its processing technology requires a high degree of grain cleaning

How to cook tender steamed rice in broth

For this method of cooking rice for 2-3 people, you will need:

1 cup steamed rice; - 2-2.5 cups of hot broth; - 2 tablespoons olive oil.

Preheat a frying pan, pour olive oil into it, pour in the rice and mix the grains well with a spatula so that each of them is saturated with oil. Flatten the rice in the pan and pour half a ladleful of hot broth into it. You can also add a pinch of dried herbs if you like. Cook the rice over medium heat, constantly adding the broth in small portions as it absorbs into the rice and boils away. When the rice is almost ready, pour another half a glass of broth into the pan, wait until it boils, close the pan tightly with a lid, turn off the fire under it and leave the rice to sweat for another 15-20 minutes.

Huangjin Chaofan, or "Golden" fried rice, - a simple dish of homemade Chinese cuisine. One of the options for traditional Chinese side dishes, and "Golden" fried rice can also serve as a full breakfast. The secret of the dish is simple - yesterday's boiled friable rice (all fried rice dishes in Chinese cuisine are made from such rice), in which eggs are added (they are present in many recipes with fried rice). A little Maggi sauce and turmeric powder - it is turmeric that turns rice yellow.
With its appearance and aroma, Huangjin Chaofan will decorate an ordinary everyday breakfast or lunch, as well as a festive feast. The recipe is not at all complicated, this dish will be appreciated by lovers of rice dishes and Chinese cuisine in general.

INGREDIENTS (for 2 servings):
yesterday's boiled rice (Basmati or Jasmine) - 2 cups (400 g),
chicken egg - 2 pcs.,
sauce Maggi (Maggi)- 1 tsp,
ground turmeric - ½ tsp,
Weijing flavoring (monosodium glutamate) - ¼ tsp,
vegetable oil - 1 tbsp.

To prepare fried rice dishes, as a base, you need boiled crumbly rice, cooked in advance and spent the night in the refrigerator. Golden fried rice is no exception, so stock up on boiled rice ahead of time. Before cooking, you need to gently knead the lumps of rice with your hands.
Break the eggs into a suitable bowl and beat them a little, as for an omelet.
In a wok (or just in a frying pan), heat vegetable oil over medium heat and add boiled rice to the wok. Gently mix the contents of the wok so that the rice is covered with vegetable oil.

Fry the rice, stirring constantly so that it warms up and so that all the oil is absorbed into it.
Remove the wok from the heat and pour the egg mixture into the rice and mix very well so that the rice is covered with the egg film. The temperature will not be enough for the egg mass to seize right away, and therefore the rice will be covered, as it were, with an egg film. This is what we need.
Return the wok with rice to the stove and fry the rice with the egg over low heat until the egg mass is cooked, stirring occasionally.
Add Maggi sauce, turmeric, Weijing seasoning and salt to add extra flavor and golden color to the finished dish.

Stir the contents of the wok well again until the rice is evenly colored. Remove the wok from the fire. You can add a handful of green onion rings to give the rice additional flavor and attractiveness and mix the rice again.

Transfer the finished dish to a serving plate or arrange in portioned bowls and serve as a side dish. Perfectly complements poultry, seafood, meat dishes.

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.

Ruchiskitchen.com

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.

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

How to cook rice

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

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

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

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

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

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

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

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

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

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

Boiled Rice Recipes

How to cook rice with peas and ginger

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

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

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

How to cook rice cakes

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

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

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

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

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

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

How to cook rice the American way

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

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

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

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

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

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

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

Rice with nuts and raisins

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

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

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

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

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

Rice in different countries

Japanese rice

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

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

Rice in Korean

Proportions
Round grain rice - 1 cup
Water - 2.5 cups

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

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

Situations when cooking rice

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

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

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

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

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

Proportions for cooking rice

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

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

About storage of rice

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

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

Rice varieties and cooking times

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

About the benefits of rice

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

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

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

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

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

Triple Sesame

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

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

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

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

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

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

Wild rice with dried cranberries and hazelnuts

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

Water - 3 glasses

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

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

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

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

Rice with broth

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

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

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

Rice in pineapple juice

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

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

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

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

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

Boiled rice with vegetables

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

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

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

How to cook rice with stew

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

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

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

Vietnamese rice

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

Indian rice

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

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

If you learn how to cook yellow rice, you can immediately fall in love with this side dish for its unique taste and attractive golden appearance. A dish from Latin America and India is gaining more and more fans in Russia. What is his main secret? How to get an overseas delicacy?

How to cook yellow rice: the secret ingredient is turmeric

Ingredients

Long grain rice 1 stack Butter 0 tsp Turmeric 0 tsp

• Servings: 4
• Cooking time: 20 minutes

How to cook yellow rice

In just 20 minutes, a side dish is prepared that is popular with children, suitable as an excellent hearty breakfast for an adult, brings variety to main courses during lunch and surprises guests who suddenly come to dinner. It can also be recommended for those who are watching their weight.

First you need to have a supply of products:

1 st. long grain rice;

1/2 tsp good quality butter;

salt to taste;

black pepper to taste;

¼ tsp turmeric.

To get rid of the remnants of rice husks, flour and debris, the rice must be washed. Do this in running water, carefully rubbing it in the palm of your hand. Water is changed until it becomes transparent.

After a little drying of the product 2 tbsp. water is brought to a boil. At the same time, melt the butter in the prepared cast iron. Spices are added there, then rice, which is lightly fried, stirring. This will allow each grain to soak up the oil and not become sticky.

Rice, which has passed the stage of transparency and has reached a milky hue, is poured with boiling water. Covered with a lid, the mixture is left to cook on minimal heat. Do not open the cast iron for the next 10-15 minutes. The resulting golden rice grains should be laid out on a plate with a wooden spatula.

The amount of oil, salt and pepper in the recipe may vary depending on taste preferences. Instead of water, chicken or vegetable broth is sometimes used. Yellow rice acquires a peculiar flavor with the addition of sugar, cinnamon, cardamom or raisins. Known recipes with coconut oil. Only the participation of ground turmeric remains unchanged. The color and taste of the dish depends on this spice. With excessive use of it, the garnish will turn out bright orange, but bitter and slightly burning.

When serving, rice is garnished with fresh herbs, preferably cilantro. The side dish goes well with any meat and will harmoniously fit into the vegetarian menu.

Given the beneficial properties of turmeric, we can say that such a dish not only brings joy to gourmets, but can also positively affect the condition of the skin and hair.