For many housewives, cooking cereals becomes a complex technology. With a competent approach, you need to take into account all the nuances - from the choice of grains to the length of time. You can cook rice in different ways, it depends on the purpose - there are recipes for getting porridge and side dishes. You can use a saucepan, multicooker, double boiler and frying pan.

How to cook rice correctly

There are a huge variety of ways to cook rice. There is an option to combine it with vegetables, spices or use it without spices. To get a properly cooked cereal, you need to take into account the type of grain:

• Long-grain - cooked for 20 minutes, the ratio is 1: 2 (double the amount of water is taken per glass of rice). Differs in thin long grains - up to 10 mm in length, does not stick together, is served with meat, fish, salads.
• Medium grain - cooked for 15 minutes, infused for 10 minutes, proportions 1: 2.25. For the white type, you need to pre-soak for a third of an hour. It is distinguished by small grains 5 mm long, oval in shape. Ideal for recipes for rice soups, pickle, porridge and pilaf, it turns out to be more viscous.
• Round-grain - cooked for a third of an hour, proportions 1: 2.5. Perfectly absorbs water and sticks together, indispensable for sushi recipes, casseroles.

Tips on how to cook rice properly:

1. According to the conditions, the groats must be washed in a sieve with running water.
2. Put the entire volume in a saucepan, pour in water in the desired ratio, salt, close the lid.
3. Cook over low heat.

How to cook rice step by step:

1. Measure out the groats, rinse in a colander until clear flowing water.
2. Pour into an unenamelled saucepan, pour in cold water in the correct ratio.
3. Salt, add spices, a spoonful of butter.
4. Cook over low heat under a tightly closed lid.
5. After the water has evaporated, try, if the cereal is hard, then add 50 ml of water and cook for 5 minutes.
6. Serve boiled cereals with fish.

Crumbly

For many housewives, the biggest problem is how to cook crumbly rice. There are several ways, including in a double boiler:

1. Dry cereals must be sorted out, rinsed with running water, and allowed to drain.
2. Pour in boiling water a centimeter above the grains, wait half an hour.
3. Pour out the water, put the rice on the steamer rack, fill the container halfway. Smooth with a spoon. Pour water into the steamer.
4. Leave to cook for half an hour in cereal mode.
5. After the end of cooking, sprinkle with oil, put under the lid for 5 minutes without stirring.

How to cook rice in the microwave from Panasonic or another company so that it crumbles:

1. Rinse, put in a bowl, pour with salted boiling water 1: 2, close the lid.
2. Keep at full power for 5 minutes, stir, reduce power to 500 W, wait 14 minutes.
3. Steam for 20 minutes under a closed lid.

How to cook rice in a pan:

1. Pour water into the pan, add salt, add rice, pour a spoonful of oil per 100 grams of product.
2. Keep for 17 minutes after the appearance of bubbles under the lid, let it simmer over medium but high heat.
3. Add the soy sauce if desired 2 minutes until tender.
4. To get a golden dish, you can lightly fry the product before boiling so that they do not boil over.

Rice grains in a bag are perfectly crumbly. Cooking time depends on the manufacturer's instructions and the type of cereal. You can boil white steamed in a quarter of an hour, and brown in 25 minutes. First you need to boil water in a saucepan: so much that it covers the bag by 2 cm, then lower the cereal. A tasty, simple dish will be ready without stirring, guaranteed not to burn.

For garnish

The main function of rice is to use it as a side dish. For 4 people, you will need a glass of cereal, from which you get 400 g of an additive to the main dish. How much to cook rice as a side dish is up to the hostess herself. Average time - from a third of an hour, if you take cold water, up to 15 minutes, if you have boiling water. To make a beautiful delicious rice side dish, as in the photo, you can tint it with spices - curry, turmeric or beets.

Milk

It will be useful for mothers with children to learn how to cook rice milk porridge. It can be fed to the baby in the morning or served for an afternoon snack. To prepare the dish you will need:

• round rice grains - 200 g;
• milk - 0.5 l;
• salt - 5 g;
• sugar - 15 g;
• butter - 30 g.

How to cook rice for porridge:

1. Rice grains do not need to be washed, immediately pour a glass of water, put on a low heat, stir to prevent burning. Hold until water is absorbed.
2. Pour ¾ glass of milk, bring to a boil, leave on low heat, stir.
3. As it thickens, add milk in small portions. Add salt, sugar, add milk, cook until the grains are soft. You can add some vanillin here.
4. Add oil.
5. Serve with fruits, nuts, raisins - for flavor and aesthetics, just like the photos in culinary magazines.

How to cook rice in a slow cooker

It will be useful for everyone to learn how to cook rice in a slow cooker, because this technique has become popular with housewives. Procedure:

1. Rinse the groats, put in a bowl, pour in boiling water in a ratio of 3: 5.
2. Add salt, oil, set the cereal mode (river, rice), cook until the end of the program.

How to steam rice in a multicooker:

1. Rinse, dry the rice, put in a container.
2. Pour with water in a ratio of 1: 2, add pepper, turmeric, rosemary, salt.
3. Cook in a double boiler (2/3 hours), leave for 5 minutes with the lid closed.

How to cook sushi rice

Fans of Japanese cuisine will need information on how to properly cook rice for sushi so that it turns out as in the photo. To do this, you need to take a special variety for rolls (Sen Soi, Japanese, Mistral) or the classic fine-grained round groats. Be sure to soak before cooking. Cooking is carried out in a ratio of 1: 1.5 and lasts a third of an hour, plus the same amount will be required for drying.

You can also prepare a sticky filling for rolls using a multicooker. This will require soaking for half an hour for Japanese varieties, but for round-grain cereals this is not required. You can cook rice grains in the appropriate mode. If there is no separate function, a combination of baking for 10 minutes and stewing for 20 is suitable. Water can be seasoned with a piece of nori for a delicious aroma and, when ready, sprinkle the future roll with hot vinegar dressing for a sticky consistency.

Video

Anastasiya panait

Photo Anastasiya Panait

Loose golden rice is the perfect side dish! Basmati or other parboiled rice is best used for this type of rice, but other types of rice are just as delicious! Also, such rice can be used for preparing salads - it will look much more spectacular instead of the usually cooked white!

Before cooking, it is imperative to rinse the rice in several waters and preferably soak - not only to get rid of impurities, but also to wash out excess starch that can prevent the rice from becoming crumbly!

Turmeric can be replaced with saffron - then, together with the delicious golden color, the rice will acquire an amazing aroma characteristic of saffron! Still, with turmeric, the option is more readily available and cheaper.

Such rice as a side dish is suitable for almost all dishes - meat, fish, vegetables! You can also eat it without anything, it turns out so perfect, it is enough to season the dish with butter - and a simple, but such a delicious second dish will be ready!

We need:

• pan
• bowl
• colander
• the spoon

Materials:

• basmati rice
• refined sunflower oil
• butter
• turmeric

Step-by-step instructions on how to cook golden crumbly rice:

In order to cook crumbly golden rice, we need basmati rice (150 grams), water (750 ml), salt (0.3 tbsp), turmeric (0.5 tsp), refined sunflower oil (1 tbsp .) and butter for serving.

Pour water into a small saucepan and bring it to a boil over high heat.

After boiling water, pour salt into it and pour in refined sunflower oil. This way the cooked rice will never stick together!

Pour turmeric into the water. Turmeric will give the rice a golden, appetizing color!

Bring the water to a boil again and add the rice, previously washed in several waters and soaked for 30 minutes.

After boiling water, cook the rice over very low heat, covered for exactly 12 minutes. Then we remove the pan from the stove, cover it with a towel and let the rice walk for another 15 minutes in peace and quiet.

When asked, tell me how to cook pilaf so that the rice is golden yellow and crumbly?)) Asked by the author Asya march the best answer is Find on the Internet a recipe for pilaf from Stalik Khankishiev. This is real pilaf.

Answer from Caucasoid[guru]
with maggi for rice or pilaf

Answer from Solovely[guru]
The best type of rice to cook, grain by grain, is crumbly rice, which is Basmati. Basmati has long, thin, sharp little grains and although it is more expensive than others, it turns out to be tastier, more aromatic, and more beautiful. Always measure rice by volume, not weight: use a measuring jug and measure 65 ml per person (150 ml for two servings, 275 ml for four, etc.). The liquid should be twice as much as rice, that is, for 150 ml of rice, 300 ml of hot water or broth is needed.
A skillet with a lid is best for boiling rice. Over the years, I've learned that the thinner and wider the layer of rice when cooking, the better it cooks. So a 25.5 cm frying pan with a lid would be a very good investment. If you don't have a pan with a lid, find a saucepan lid large enough to cover the pan. Pour some vegetable oil on the bottom. First, you need to fry the finely chopped onions, which will give the rice a pleasant taste and aroma, but this is not necessary. You can simply boil the rice in water. Then add rice, which does not need to be rinsed first. It is washed in production and repeated washing at home washes out some useful substances (in any case, due to the high temperature, the rice will be clean). Stir the beans in a skillet until they are all covered in oil. Boiled butter will keep the rice crumbly.
The next step is to add boiling water to the pot (to save time, I pour water into the measuring jug directly from the kettle). Broth is a great alternative to water, especially if the rice will be served with chicken (use chicken stock), beef (use beef stock), or fish (fish stock). I do not recommend using bouillon cubes as they make the bouillon too strong to mask the delicate flavor of the rice. Also remember to add salt, about 1 tsp for every 150 ml of rice.
When the hot liquid is added, you only need to stir once, so as not to break the delicate grains - then starch will come out of them and the rice will turn out to be sticky. Since some people get nervous when cooking rice, worry about their rice, or are just used to stirring everything, it is very important not to succumb to temptation.
Cover and reduce heat to low. Leave the skillet with a lid on the fire, turn on the timer and leave the kitchen or do something else! If you lift the lid and let off the steam, the rice will cook slower and longer, and you should cook it as quickly as possible. Cook 15 min white rice and 40 min brown rice - use the timer so you don't forget about it, you don't want to overcook it. The best way to check if the rice is ready is to taste a grain per tooth. Another way is to gently tilt the lid - if liquid collects on the edge of the lid, the rice will need to cook for a few more minutes.
When the rice is ready, remove the lid, turn off the heat and place a tea towel on top for 5-10 minutes. It will absorb steam and excess moisture to keep the rice dry and crumbly. Loosen the rice with a stick or fork before serving.

Answer from TG[active]
you need to fry the carrots in oil and add to the pilaf, then the rice will be golden, and if you add unfried carrots, then the color of the rice will not change

Answer from Scab[guru]
Turmeric gives a golden color. Carrots will not have this color.

Answer from Angelica Nikulina[guru]
Carrots will give color anyway. Unless, of course, you put it down a little. And to be crumbly - do not be too lazy to measure the water 1: 2 and do not stir.

Answer from Anatoly Kamorin[guru]
First, you need to purchase a suitable variety of rice. You can "basmati" if this smell does not frighten you off. You can "" dev-zira ", only he is dark.

If you want to cook loose rice, rinse it under cold water before cooking. This will remove the starch that is responsible for stickiness. Rinse the rice about five times or more, until the water runs clear. The most convenient way to perform this procedure is with a fine sieve.

Ruchiskitchen.com

Some dishes like glutinous rice are needed for cooking. In this case, you should not rinse it. As a last resort, you can limit yourself to one rinse to wash off all excess.

To cook the rice 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 cooking rice requires twice as much water. But this is an approximate proportion. It is better to measure the amount 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 the wild - 1: 3.5.

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

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

Dishes

It is better to cook rice in a saucepan with a thick bottom: the temperature in it is evenly distributed. 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 the salted water to a boil, and then pour the cereal into it. Stir the rice once to prevent the grains from sticking to the bottom. Then wait until the dish begins to boil, reduce heat to low and cover the pan with a lid.

Do not lift the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be crumbly, do not 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 parboiled rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice - 40-60 minutes.

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

If you are cooking rice in a skillet, use pans with a diameter of 24 cm or more, with 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 pour boiling water over it and cook as described above.

Condiments

The good thing about rice is that you can always change its taste a little. For example, using the following:

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

Spices are added to water during cooking or to an already prepared 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 cook sushi rice

1. Special Japanese rice is used to prepare sushi. You can replace it with ordinary round grain.
2. Rice should be washed 5-7 times before cooking. It is better to discard floating grains.
3. Pour the washed rice with cold water in a ratio of 1: 1.5. You can add a piece of nori seaweed to the pot for flavor, but remove it before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - for a minimum of about 15 minutes. After that, 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 preparing sushi.

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

ABOUT a very beautiful side dish is obtained from rice if you cook it according to this recipe. Rice acquires yellow, golden shade. Such rice can be diversified with vegetables (green peas, fried carrots and canned corn), we get "Colored rice". A wonderful, delicious dietary meal.

Ingredients:

Rice long grain (steamed) - 0.5 cups
Butter creamy (or vegetable) - 1 tbsp. the spoon
Water - 1 glass
Spice: salt, turmeric (optional)

How to cook rice so that it turns yellow.

1 ... Heat the oil in a frying pan. Add rice.

2 ... Fry the rice until golden brown. This is very clearly visible, the rice becomes like popcorn. Be sure to stir the rice continuously, making sure that the rice is cooked evenly.

3 . Add salt to taste, 1/3 teaspoon turmeric. You don't need to add turmeric, but it will give the rice a more intense yellow color and flavor.

4 ... Stir and add water. Cover the pan with a lid. Bring to a boil and cook for 5-7 minutes. Remove the pan from the heat and open the lid! leave for 20-25 minutes.

Or cook for 15-20 minutes over low heat, until the water is completely boiled away.

To serve rice beautifully, use any mold that is at hand. Even a wide mug will do. You can cut a ring out of a plastic bottle, place it on a plate, fill it with yellow rice, remove the ring.

Yellow (golden) rice is ready

Enjoy your meal!