Ability to cook crumbly rice for garnish Is a real skill that not everyone has. Unlike us in the East, they know a lot about rice and know how to cook it even on a fire and in simple, sometimes even prehistoric dishes. To cook just such, you need to know some of the subtleties and secrets of its preparation, thanks to which it will be no worse than in a Chinese restaurant.

Since rice grains contain a large amount of starch in their composition, during cooking starchy compounds getting into the water contribute to the thickening of the rice broth, and as a result, instead of friable rice, you can get a viscous rice porridge with a viscous consistency.

Given this fact, it becomes clear that the starch needs to be removed from the rice in some way. It turns out that it washes well with cold water. Before boiling rice, you need to rinse it in several waters. Change the water at least 3-4 times. The last water drained from the rice should be clear.

The amount of starch in each of the varieties varies considerably. It is least of all contained in long-grain rice varieties, while in round-grain varieties its share is up to 80%. therefore preparing loose rice for a side dish can be greatly simplified by using long grain rice.

In high quality cooked rice, each grain of rice is separated from its "congeners", it is cooked to a soft state and retains its aroma. You. Most likely, you know that friable rice can be cooked not only in a saucepan, but also in pots, a cauldron, a frying pan, a rice cooker, a slow cooker and a double boiler. Each of these kitchen gadgets has its own recipes, crumbly rice for garnish for which it turns out beyond praise.

Loose rice for garnish. Recipes with photos

Loose rice in a saucepan - recipe

Ingredients:

• Rice - 1 glass
• Water - 1.5 cups
• Salt to taste.
• Butter - 20 gr.

Rinse the rice before boiling it. Fill the rice with water, stir it with your hands. Drain and refill with clean water. Repeat the procedure 2-3 times. The last drained water should be clear.

Boil water in an enamel saucepan. Add rice and salt. While stirring, cook the rice for 3-5 minutes. After that, reduce the heat to the minimum value. Thus, it will steamed smoothly. Cover the pot with a lid and cook the rice until tender. Put butter in the cooked rice.

Finally, we offer you a step by step loose rice recipe for garnish.

Rice with green beans and green peas is a delicious and dietary side dish.

Ingredients:

• Figure: Any kind you prefer. We took the steamed long-grain one.
• Green beans. We used fresh, but you can take frozen.
• Green pea. In our case, frozen, but perhaps you have a fresh one.
• Butter for frying, but it can be replaced with vegetable oil.
• Salt and pepper to taste.

The weight of the products is not specified as it is up to you. Someone likes more rice, while others prefer vegetables to be the basis of the garnish.

Rice with green beans and green peas - recipe

So, the cooking process for this side dish is simple and unpretentious. Put a pot of water on the fire. Meanwhile, rinse the rice thoroughly. When the water in the pan boils, add salt and then add the washed rice.

Boil the rice until cooked. About 20 minutes. The cooking time will depend on the type of rice you use to prepare this dish: round rice will cook faster, long rice will take longer. After the rice has reached the required degree of cooking, drain it from the pan into a sieve and rinse with cold water. Then let the remaining water drain.

Simultaneously with cooking the rice in another saucepan with a little salted water, boil the green peas. Boiling for 5-7 minutes will be enough for the peas to cook.

After this time, fold the boiled peas on a sieve so that all unnecessary liquid is glass.

What to do with beans? If you use fresh asparagus beans in this dish, prepare them before cooking. First, rinse the pods thoroughly with cold running water and trim the tips.

Cut the pods into small pieces to speed up the cooking time.

Next, like the peas, boil the beans in salted water for about 10 minutes.

Then drain the unnecessary broth.

In a well-heated skillet, melt a little butter, then fry the beans.

After the beans are soaked in oil, add the green peas to the beans.

Vegetables at this moment can be pepper and, if necessary, add a little more salt. Mix everything well. Then add rice.

Keep this whole mixture on fire a little more, stirring occasionally so that the rice is well saturated with oil. After a couple of minutes, the pan can be removed from the heat. Garnish - rice with green beans and peas ready.

Rice with green beans and peas. A photo

Rice is often combined with a variety of spices and additives, with a rich taste. The reason for this is simple - rice grains themselves are neutral, and therefore perfectly absorb the flavors of all those additives that you decide to add to them. Below, we will prepare several options for side dish rice to prove the versatility of this product.

How to cook rice for a side dish?

You no longer have to eat lumpy sticky grains, because we have a simple scheme for cooking friable rice for a side dish. We will not leave this rice bland, but add a small amount of standard aromatic herbs like basil, oregano and thyme, and also add chives to it.

Ingredients:

• rice - 1 tbsp.;
• - 10 g;
• garlic - 2 cloves;
• basil leaves - 4-5 pcs.;
• a pinch of dried thyme and oregano.

Preparation

In the recipe for friable rice, it is customary to rinse the grains before starting to cook them, thanks to the preliminary washing, we get rid of the excess starch, which makes the cereals sticky. Melt the butter and saute the garlic in it until it starts to smell. Add the washed grains of rice to the garlic and stir everything together. Pour in a couple of glasses of water and add the chopped aromatic herbs. Cover the rice bowl with a lid and simmer over medium heat for 15 minutes. When all the moisture has been absorbed, remove the container from the heat and leave the rice unopened for another 5 minutes.

By analogy, you can cook rice for a side dish in a multicooker, especially if your device is equipped with a special "Rice" mode. Set this mode and leave the cereals to cook for 25-30 minutes.

Delicious rice as a side dish for chicken

Indian cuisine is considered the richest in various rice recipes. Her recipes combine spicy, sweet and sour tastes. The recipe for this tomato rice, perfect with chicken and meat, is no exception.

Ingredients:

• rice - 1 1/2 tbsp.;
• tomatoes - 460 g;
• onions - 90 g;
• a handful of green onions;
• dried chili powder, turmeric - 1/2 tsp;
• a handful of peanuts;
• ground curry - 1 tsp;
• mustard seeds - 1/2 tsp.

Preparation

Save the onion pieces and add finely chopped peanuts to them. After half a minute, mix the frying with chili, turmeric, curry and mustard seeds, and when you hear the spice aromas, add the chopped tomatoes. Let the tomato slices dissolve into the sauce. Combine the sauce with the raw rice and cover the cereal with three glasses of water. Cover the crockery and leave on medium heat for 20 minutes or until moisture is completely absorbed.

Rice and vegetables is the simplest combination that is suitable for serving with any meat. Below we will learn how to cook rice in the Mexican manner.

Ingredients:

For rice:

• rice - 2 tbsp.;
• - 785 g;
• garlic - 4 cloves;
• onions - 80 g;
• a handful of green peas;
• a handful of red beans;
• cinnamon sticks;
• hot chili peppers to taste.

Fish and meat, and during the fast turn into separate dishes. In our article, we have collected rice recipes that you can easily cook on your own.

Rice in a slow cooker

Not every housewife can boast that she knows how to cook delicious and crumbly rice. If you are one of them, then the first assistant in the kitchen will always help you out - a modern multicooker. How to cook rice in tomato sauce with vegetables using this device:

• Peel and chop one small onion with a knife.
• Cut the carrots into thin strips.
• Put the multicooker on the "Fry" mode, pour a little vegetable oil into the bowl and put the vegetables in it.
• When the onions and carrots are golden, add a glass of washed rice to them and cook together for a few more minutes.
• Dissolve a few tablespoons of tomato paste in 400 ml of water, season it with salt, pepper and herbs to taste (for example, use basil or cumin). Pour the resulting sauce over the rice and cook the garnish on Pilaf until tender.

When the rice is cooked in a slow cooker, add it to the main course and serve.

Rice in a double boiler

If you want the cereal to retain all its useful properties, then steam it. Rice is known to be a rich source of micronutrients, vitamins and beck. However, it is not too high in calories and contains a sufficient amount of fiber. However, not all types of this popular cereal meet the high criteria. Therefore, when you want to cook really healthy rice for the family, opt for the brown rather than the white polished variety. How to cook delicious rice in a double boiler:

• Take the right amount of rice, rinse it and soak it in water for a few hours.
• Transfer the cereal to a special bowl of a double boiler, season it with salt and spices.
• Turn on the appliance and steam the garnish until tender.

Keep in mind that rice side dishes will have different flavors depending on which spice you use. So, you can cook it with bay leaf, curry, rosemary, saffron, turmeric or aromatic pepper.

Loose rice in the oven

This dish can be made very quickly and easily. Read the recipe carefully and find out all the nuances of its preparation:

• Rinse three cups of rice under running water, then place in a baking dish.
• Pour six cups of chicken or meat broth over the grits and stir.
• Cover the tin with foil and place in a well-preheated oven for 45 minutes.
• When the right time has passed, take out the future side dish, mix it with two glasses of grated Parmesan, 80 grams of butter, ground pepper and salt.

Divide the rice into bowls and serve with the main course.

Chinese rice

Chinese cuisine, like no other, is familiar with all the intricacies of cooking this cereal. Therefore, we suggest you use our recipe and make Chinese-style crumbly rice:

• Rinse one glass of cereal under running water, then discard it in a colander and let the excess liquid drain.
• Pour one and a half cups of water into a large wide saucepan, put rice in it, add salt and stir.
• Cover the dishes with a lid and put on high heat.
• When the water boils, let the rice cook for three minutes, then reduce the heat to medium and cook for another seven minutes. At the very end, reduce the heat to a minimum and cook the cereals for exactly two minutes.
• Remove the pan from the stove, wrap it in a towel and leave it alone for 12 minutes.

This cooking method is suitable if you are using white long grain rice. Recipes for wild and brown rice will vary in cooking time. So, two glasses of such cereals will be cooked in three and a half glasses of water for at least 35 minutes.

Rice with mushrooms

Rice side dishes can become real masterpieces if you approach them correctly. This time we invite you to try a delicious main course made from cereals and champignons. If you have fresh wild mushrooms, the aroma of your garnish will be beyond praise. How to cook crumbly rice in a skillet:

• Rinse 150 grams of rice and boil according to the instructions on the package. To simplify the cooking process, you can buy cereals in special boiling bags.
• Peel and finely chop one onion.
• Cut 350 grams of champignons into strips and fry with onions in vegetable oil until tender.
• Send rice to the pan, add some chicken stock, salt and spices to taste.

Cook the food together for a few minutes and then serve. You can present this delicious rice as a separate dish during the fast.

Rice balls

If after dinner or lunch you have boiled rice at your disposal, try making an original dish from it. Rice balls can be served with breakfast or continued to be used as a side dish for meat or fish dishes. The recipe for their preparation is quite simple:

• Heat 150 ml of cream on the stove (if desired, you can replace it with milk) and combine with 100 grams of grated cheese. Cook everything together until the cheese is melted.
• Add 200 grams of cooked rice to the mixture and stir.
• Form small sausages from the cheese and rice mass, wrap them in plastic wrap and leave them alone until they cool completely. You can also wait until the mixture has cooled a little and mold small balls out of it with your hands.
• Using a sharp knife, cut the sausages into small pieces, roll them in flour and fry in a pan until golden brown.

Rice cakes with cheese and egg

Usually housewives prepare simple, crumbly rice side dishes for lunch or dinner. However, we suggest you change this tradition and make an unusual dish that can be served with meat, poultry or fish. Rice Cakes Recipe:

• Pour 200 ml of warm water into a bowl, add one teaspoon of dry yeast and sugar to it.
• As soon as bubbles appear on the surface of the mixture, put a tablespoon of vegetable oil, a little salt and two glasses of sifted flour in a bowl.
• Knead a firm dough (you may need to add more flour) and set it to rise in a warm place.
• Boil half a cup of basmati rice until tender.
• Finely chop two boiled eggs and a bunch of green onions. Combine foods with rice, add chopped bell pepper, salt and spices to them.
• Divide the dough into small balls and roll out round flat cakes of the same size. Put the filling on half of the blanks and cover them with the remaining blanks. Pinch the edges of the cakes, place them on a baking sheet and make several holes on the surface.

Bake the dish in the preheated oven until tender.

Fried rice with green peas

If you want to cook simple and delicious rice as a side dish, then pay attention to this recipe. With a minimum of effort, you will get an original dish.

• Rinse one cup of white rice and place in a preheated skillet with a little oil.
• Fry the cereals for a few minutes, then cover with water and bring to a boil.
• Then turn the heat down, cover the rice with a lid and continue cooking for ten minutes. After that, put a glass of frozen peas in the pan and, without stirring, close the dish with a lid.
• Beat two chicken eggs with one spoonful of milk and a little salt. Pour the mixture into a skillet and cook, with the lid closed, until it turns white.

This completes the cooking of the rice. Turn off the heat, let the garnish steep for ten minutes, then stir in the peas and egg.

We will be glad if you like rice, the recipes of which we have collected for you in our article. After all, this side dish can be added to any dish! With practice, you will learn how to make crumbly rice in the oven, in a skillet, in a slow cooker and a double boiler. Therefore, cook mouth-watering side dishes with different tastes more often and surprise your family members with new dishes every time.

Not all housewives can cook boiled and tasty rice. It is necessary to observe certain proportions, then your side dish will always work out. Our recommendations will help you prepare this cereal correctly.

Choosing the type of rice

When choosing rice for cooking a particular dish, you should take into account its appearance.

• The round variety has good absorbency and sticks easily. Good for making rolls, sushi, cereals, casseroles.
• The middle grain is represented by small oval grains about half a centimeter long. It is used for making pilaf, soup or pickle.
• Long grain is characterized by long, thin grains up to a centimeter long. Such cereals do not stick together. It is an ideal side dish for fish and meat. It goes well with vegetables. Used as an ingredient in salads.

Cooking rules

Boiled rice is a simple dish. However, in order for it to be successful, there are certain tricks to know.

• Initially, you should choose the right cookware, it should be deep, have thick walls and a bottom. It can be a saucepan or a cast iron. The main thing is that the grains are evenly heated from all sides. First, the shell of the grain should soften, then the core undergoes heat treatment. The use of aluminum and enameled containers for these purposes is not recommended, since they do not provide uniform heating. For this reason, the cereal may burn.
• The rice is sorted out, specks, dark grains (if any) are removed.
• The groats are repeatedly washed in running water until the white and cloudy liquid becomes a transparent and clean substance. It should not be forgotten that rinsing water is used without fail cold. This is due to the fact that using hot or warm water for washing, you can brew the starch contained in the outer shell of the grains.

• The washed rice is placed in a cooking container and filled with water, which is salted and supplemented with spices (according to individual taste preferences). Chicken or mushroom broth can be used as a base. In order to prevent grains from sticking together, add vegetable oil before cooking (a spoon is enough).
• Next, the container is sent to the stove.
• First, the flame of the fire must be large. After boiling, the pan is covered with a tight-fitting lid to create a greenhouse effect. At the same moment, the fire decreases to a small flame, the rice should reach readiness.
• The duration of the process from the beginning of cooking to the end of cooking is determined by the type of rice.

Proportions

The ratios of water and cereals, depending on the type of rice, are as follows:

• round grain - 2.5: 1;
• medium grain - 2.25: 1;
• long-grain - 2: 1.

If you take a glass of cereal, then in the first case, you should take two and a half glasses of water for cooking, in the second - two glasses and a quarter, and in the third two glasses will be enough.

Time for preparing

Cooking time also depends on the shape and size of the grain:

• round grain is cooked for 20 minutes;
• the middle grain is boiled for a quarter of an hour and infused for a quarter of an hour;
• long grain will be ready in a third of an hour.

Recipes

Universal side dish

Take a glass of water for 200 g of cereal. Rinse the rice thoroughly to remove gluten. Put the rice grains in a saucepan, cover with water, add salt to taste. Put the saucepan covered with a lid on the fire. At the time of boiling, reduce the power of the stove. The cooking process will take about 15 minutes. At the moment when the liquid is absorbed by the rice, remove the container from the heat. For the next half hour, it is required to keep warm in the pan, for this purpose, cover it with a warm cloth. After the above time has passed, stir the garnish, add a piece of butter.

Loose rice using a multicooker

A multicooker home assistant will help you make a crumbly side dish without any problems. This will require:

• one part of rice cereal;
• two parts of water;
• a small piece of butter;
• a handful of salt.

Well washed rice is immersed in the bowl of the appliance. Water is poured from above. Salt and oil are added. The device closes. The "Rice" (or "Milk porridge") mode is set. After the end of the program, let it stand for some time so that the rice is completely steamed and tastes even better.

Parboiled rice

This product undergoes a special heat treatment, which, however, takes away one fifth of its useful properties. You can prepare crumbly parboiled rice as follows. Add 1 cup of parboiled rice to 1 and a quarter cup of water. After washing, soak the cereals for 30 minutes. Put the cooking container with cereals and water on the stove. After boiling water, reduce the fire. Season with salt, add oil to taste. Then cook the garnish for about 20-30 minutes until it's finished cooking.

Another option for preparing parboiled rice is without soaking. In this case, you need to take a liter of water for 1 and a half glass of cereal. Rice grains are placed in boiling water. It is cooked for 30 minutes in a saucepan covered with a lid. After the end of cooking, you need to remove the dish from the stove and stand for 10 minutes.

Uzbek pilaf

Cooking Uzbek pilaf is associated with knowledge of the intricacies of the cooking process and requires certain skills. Getting down to business, you should prepare the necessary dishes. Ideally, this is a round cauldron with a convex bottom (cast iron or aluminum with thick walls). At the preparatory stage, you should stock up on provisions:

• ½ kg of fatty lamb (preferably a ham);
• ½ kg of premium long grain rice;
• ½ kg of carrots (the sweeter the better);
• ½ kg of onions;
• 3 garlic cloves;
• 4 teaspoons of a mixture of ground spices, which includes paprika, black ground pepper, cumin, barberry;
• mutton fat in the classic version of the dish can be replaced with vegetable oil, respectively, 75 grams of fat should be taken, sunflower oil - a glass.

Initially, the cauldron is placed on fire and warmed up. Oil is carefully poured into a heated bowl, which should flow along the walls of the cauldron (or the fat is heated). The fire at this moment should not be great. The oil or fat is not brought to a boil, as vegetables and meat are to be roasted, not stewed. The lamb is cut into pieces of the same size, freeform (but not too small). The meat is fried until it acquires a brown hue over maximum heat.

Wash peeled onions and dry them with a paper towel. Cut into half rings and add to meat for frying. Peeled carrots are also cut, but in the form of long sticks (you should not use a grater: in this case, a lot of carrot juice is released and the vegetable will be stewed). The resulting blank is added to the cauldron at the moment when the color of the onion turns golden. The mass is mixed and fried for five minutes.

All this mass should be slightly salted, because after placing the rice in the cauldron, the dish will not be salted. Add the prepared spice mixture.

Thoroughly washed rice is given a place on top of an impromptu pillow (do not mix cereals with the components of the pillow). A saucer is placed on top of the rice, onto which boiling water is carefully poured from the kettle until the rice is covered with liquid by 1-1.5 cm. The saucer is removed with care, since it is important not to break the monolithic layer of rice. The final preparation process is carried out over high heat, without covering.It turns out that the rice is steamed over a pillow of meat and vegetables, resulting in a crumbly dish.

After the water boils off, the rice is pierced in several places to the bottom, a little hot water is poured into these holes. Quartered garlic cloves are carefully distributed. The container is closed with a lid, the flame is reduced to a minimum, the dish is soaked for a quarter of an hour. After turning off the stove, you should not open the lid for another quarter of an hour in order for the dish to reach the desired condition. Before serving, turn the contents of the cauldron onto a large flat dish: there will be rice at the bottom, a pillow of vegetables and meat on top.

It will not hurt to serve lavash, fresh cucumbers and tomatoes with pilaf.

Vegetable rice in a pan

The side dish is attractive, tasty, and easy to prepare. For cooking, you need to take:

• ¾ glasses of long rice;
• larger onion;
• bigger carrots;
• ½ cans of green peas;
• ½ cans of dessert corn;
• a teaspoon of turmeric powder;
• sunflower (sesame can be) oil.

Oil is poured into a frying pan with high sides, which is heated to a hot state. Diced onions and carrots are fried in it for 5 minutes. During the frying process, stirring occasionally, add turmeric powder. After the onions and carrots are sufficiently fried, the cereal, peeled from the starch, is laid out on top, leveled in an even layer and poured with boiling water.

The liquid should cover it by 1 cm. Add salt. After boiling, the pan is covered with a lid: the dish is simmering on minimal heat. After a third of an hour, green peas and corn are laid out on top of the steamed rice. And in this combination, the dish languishes under a tightly closed lid for several more minutes. Stir everything before eating.

Mushroom risotto

A gourmet dish with Italian roots is best made from round rice. To prepare it, you should stock up:

• ⅔ glasses of round rice;
• 100 g parmesan;
• ½ chili pepper;
• a couple of garlic cloves;
• medium onion;
• 300 g of champignons;
• 1½ cups mushroom broth
• olive oil;
• parsley.

In order to prepare such a risotto, you should go through the following steps. Heat a couple of tablespoons of oil well in a frying pan. Onions, chili, garlic are chopped very finely and fried in oil. This is done carefully: the onion should just become transparent, but not change color. Mushrooms, pre-cut into large pieces, are laid out in vegetables. All ingredients are fried for 5-8 minutes. In another skillet, dry rice is fried in olive oil over medium heat until it becomes transparent.

The groats are transferred to the first pan, where vegetables and mushrooms are located. Next comes the gradual introduction of mushroom broth: first, 50 milliliters are poured into a mixture of rice and vegetables, which is periodically mixed. After the rice has absorbed the liquid, the process is repeated several times until the rice is completely cooked (it should be soft, but not soft). A mixture is made of grated cheese and finely chopped parsley, which is laid out in rice. The melted cheese gives the dish a delicate and unique taste.

It was previously noted that the characteristics of rice grains, expressed in shape and size, affect the cooking time and the characteristics of the cooking process itself. Below are some guidelines for preparing different types of rice grits.

Round shaped rice

• Such raw materials are characterized by the presence of a greater amount of starch in comparison with other types of rice cereals.
• To obtain a friable state in finished form, such a product must be thoroughly washed and dried before cooking. You can dry it by spreading it out on a sieve.
• Boiling fire is used medium before the water boils and small after it boils.
• The cooking container must be covered with a lid.
• You should not stir the rice as this will cause the production of excess starch, which prevents the formation of a crumbly structure.
• After the rice has absorbed all the liquid, it can be removed from the heat and insisted until cooked.

Long rice

• It is advisable to cook long seeds in pots with thick walls and a tight-fitting lid.
• Preparing such cereals for cooking consists in rinsing it until the cloudy shade of the liquid disappears.
• You can use this trick to check if there is enough water to cook the rice. Immerse your thumb in the water while touching the rice: if the phalanx is half-covered, then enough liquid has been poured.
• It is important not to oversalt, because when using rice as a side dish or as part of a salad, do not forget that sauce can be used in the preparation of the dish.
• A lid that fits tightly over the pot will help make the grains more crumbly and prevent them from sticking together.
• Before the water boils, the fire is made as large as possible, after boiling - the slowest.
• After turning off the heat, it does not hurt to hold the rice under the lid for a couple of minutes.

You should know that long-grain rice is white, brown, black.

Brown rice

• In terms of the composition and content of trace elements, it is healthier than white.
• It is cooked like white, but the cooking time after boiling should be longer (5-10 minutes).
• Its disadvantage is that it deteriorates faster.
• You do not need to use oil for this type of rice as brown rice contains it.

Wild black rice

• It has a considerable cost, therefore it is not as common as white rice.
• The taste is sweetish, has a nutty flavor.
• As a rule, in the store you can find packaging where black is combined with brown or white rice.
• It should be soaked for a long time before use (12 hours), which is done to cleanse and preserve the nutritional properties of the product. After such an operation, the cereal softens and will cook well.
• Since during cooking it greatly increases in size (almost four times), water should be taken 3 times more than cereals.
• The cooking time for black rice is longer than brown rice - up to three quarters of an hour.

For information on how to cook rice for a side dish, see the next video.

Greetings, my dear readers! It is noticed that many housewives rarely prepare a rice side dish. I will not hide the fact that he is capricious. Now the grains turn into a sticky porridge, then they are undercooked. If you have faced such adversity, do not despair. Crumbly rice as a side dish is easier to make than you might think. To verify this, today's article will help, which contains simple and delicious recipes.

By the way, this cereal is not simple. The dish can be prepared sweet (like Japanese desserts). Or, cook and mix with hot sauces - and you get a completely different dish. This is an amazing side dish. It is served with meat, fish, mushrooms, vegetables. In general, there are many options for every taste.

The main secret of a deliciously prepared dish is the right product. This, I tell you, is real science. We have already looked at some of the varieties of rice when we cooked it. Loose varieties "Basmati", "Devzira" or "Jasmine" are perfect not only for pilaf, but also for a side dish.

Take a close look at the packaging before buying. A manufacturer who has nothing to hide, as a rule, supplies his goods in a transparent film or in a cardboard box with a "window" through which you can look inside. Be sure to take a closer look at the contents in the package. If there are a lot of chipped and half-grain rice, you do not need to take this product. It will not make a crumbly side dish. And yet, unripe seeds, white as chalk. They are very fragile and very soft.

The saucepan, as for any cereal, should not be enameled. Because if the porridge burns in it, then it will not be easy to wash it. Any metal or heat resistant glass will work. Of course, you can boil not only in a saucepan. For this, a slow cooker or a frying pan can be used.

Loose rice recipe for a side dish in a slow cooker

If you have an assistant "Redmond", "Polaris" or a machine from another brand, consider yourself very lucky. Cooking goodies with such kitchen appliances is very simple. And most importantly, the result will exceed your expectations. But, provided that you follow all the directions that the recipe below contains.

I advise you to take the "Basmati" rice variety. It always turns out to be very tasty, and the rice crumbles just like that.

The grains have an oblong shape and when cooked they lengthen even more.

What you need:

• Basmati - 1 measuring cup
• Water - 2.5 measuring cups
• Butter - 65-70 g
• Salt to taste

Preparation:

1. Pour the thoroughly washed grains into the multicooker bowl. And fill it with clean drinking water. Note that the liquid added is cool.

2. Salt to taste and mix everything with a special spatula. Add a piece of butter here. We cover the lid and set the "Groats" mode on the unit.

If your multicooker doesn't have such a program, it doesn't matter. Take a close look at the control panel. Perhaps there is a "Porridge" or even "Rice" mode there.

3. Set the time 35-40 minutes. And press "Start".

4. After the signal, turn off the device and mix the contents of the bowl.

Note: the dish is cooked in a slow cooker for only 20 minutes. The rest of the time is only heated, which allows the grains to reach the desired condition.

5. Transfer the garnish to portioned plates and serve this on the table. With meat, fish or cutlets with gravy, there will be excellent yummy.

Fish garnish with onions and carrots

You can cook rice with carrots and onions in different ways. For example, in a frying pan or cauldron (on the stove) or in the oven. Yes, and a multicooker for these purposes will also work.

By the way, you can add vegetables raw to cereals, and only then cook everything together. Alternatively, you can boil the rice first, then make a fry, which is then mixed with a boiled side dish. It all depends on your desire. But as a guide, here's my step-by-step recipe.

Ingredients:

• Jasmine or other long grain variety - 1 multi-glass
• Onion - 1 root vegetable
• Water - a little more than a liter
• Carrots - 3 small pieces
• Salt - 1 tablespoon
• Melted butter - 70 g
• Spices to taste

How to cook:

1. We clean and wash vegetables. Cut the onion into quarters. We rub the carrots on a Korean grater or cut them with a knife into thin strips.

2. Put the pan on the stove. If you have thin aluminum cookware, set it aside immediately. This metal is not able to accumulate heat, so it will not be able to heat the product evenly. Another thing is a thick-bottomed frying pan.

3. Add 50 g of melted butter to a slightly warmed pot.

If there is no ghee at home, you can replace it with refined vegetable oil.

4. We send the chopped onion into hot fat and fry it until light golden brown. Pour carrot straws here. Cover the frying pan with a lid and simmer its contents over low heat for about 10 minutes.

5. Pour rice into a bowl and rinse intensively with running cold water. This step is very important. The better the product, the less time it will take for this procedure. For the premium variety, 3-4 washes are enough. But in order to wash off dirt and other impurities from cheap varieties, the water will have to be drained 8-10 times.

Focus on the fact that the last drained liquid should be transparent.

6. Pour the grains to the vegetables. Fill all this with boiling water and gently level it. If necessary, add liquid again. It should cover the other ingredients by 1 cm. Add 10-20 g of ghee there. As well as salt, pepper and spices that you find suitable for fish and rice.

7. Increase the heat to maximum and wait for the water to boil. Next, cover the dishes with a lid, reduce the fire flame to low and leave for 20-25 minutes.

Then turn it off and let the rice stand for another 5-7 minutes under a closed lid. Transfer to a serving plate and serve as a side dish with fried or stewed fish.

Step-by-step recipe for cooking in a pan

This option is interesting in that we will fry the cereals here. Haven't you heard of this method? So here it is. Here is a step-by-step recipe for rice in a pan.

Any variety available to you can be used to prepare this side dish. Believe me, everything will work out the first time. It will come out tasty, beautiful and aromatic. For this recipe you will need the following ingredients:

• Rice - glass
• Vegetable oil (preferably refined) - 3 tablespoons
• Turmeric - 1 teaspoon
• Paprika - 1 teaspoon
• Fine salt - to taste
• Water - 2 glasses

How to cook:

Rinse the groats thoroughly until the flowing water becomes clear.

Pour vegetable oil into a frying pan and heat thoroughly. Then we reduce the heat to medium.

Place the washed rice in a frying pan and mix with butter.

When the grains interact with hot oil, they will begin to turn cloudy. Do not be alarmed! Continue to fry and you will see that the rice will lighten again soon.

We enrich the composition with spices and salt. In the photo you can see that turmeric gave our rice a beautiful golden color. Mix the ingredients and pour cool water here.

Let the rice boil without a lid until almost all the liquid has evaporated.

Reduce the flame of fire to the smallest and cover the pan with a lid. We continue frying for another 20 minutes.

We remove the dishes from the stove. And let the garnish stand for another 7-8 minutes under the lid. That's all there is to it: serve.

How to cook round grain rice deliciously

It is generally accepted that round grain cereals are not the best option for a crumbly side dish. They are more often used for cooking soups, making puddings and cereals. However, this one-sided approach is partly unfair. Well, first of all, you can't equate everyone with the same brush. And, secondly, if you cook wisely, the dish will taste excellent and the grains will not stick together.

Do you want to learn how to cook round grain rice for a side dish so that it is delicious and crumbly? Then be sure to watch this video.

By the way, you can cook this product in a slow cooker. In this case, I advise you to cook the cereals with garlic and water. Cooking time for the "Porridge" program - 30 minutes. And after the beep, remove the clove: it has already given up all its aroma. Pour in some olive oil and stir gently.

Garnish with vegetables for cutlets

For this dish, you can use any rice to your taste. However, do not rush to fill the cereal with water. Make sure the kernels are not yellowed.

If you still see yellowness, discard such a product.

Boiling it and then eating it is dangerous to health. The fact is that the yellowness on the grains is a sign that they were stored in high humidity conditions before packing. On the nucleoli, fungi managed to start, which produced harmful microtoxins.

With rice sorted out. As for vegetables, the choice is huge. This can be onions, carrots, bell peppers, broccoli, green peas, and so on. In general, experiment, and then unsubscribe in the comments about the results of your discoveries. I bring to your attention the following recipe with delicious photos:

• Rice - 1 glass
• Onions - 2 heads
• Bulgarian pepper - 1 fruit
• Zucchini - half of the fruit
• Carrots - 1-2 pieces
• Garlic - 3 cloves
• Vegetable oil - 5 tablespoons
• Red and black pepper - a little
• Turmeric, paprika, crushed coriander and dried mint - to taste
• Salt - a couple of teaspoons
• Water - 2 glasses
• Green onions - a couple of feathers

How will we cook:

1. Peel the onion, carrot and garlic. We remove the stalk and seeds from the pepper, and also cut off the protruding tail of the squash. We wash everything and dry it slightly. Cut the onion, vegetable marrow and pepper into small cubes. Rub the carrots on a regular grater, and chop the garlic cloves into slices.

2. Warmed up a frying pan with two tablespoons of oil. Add the onion to this and fry it until it becomes light golden. We send carrots to him and continue to fry for 3 minutes.

3. Add pepper, zucchini and garlic there. We mix everything and remove the vessel from the stove.

4. Pour the remaining oil into a clean frying pan, heat it and add spices here. They should cook through within a minute. Thanks to this heat treatment, they will give their aromas to the oil as much as possible.

5. Rice thoroughly. We discard it in a colander to remove excess liquid. Add it to the spice oil, fry for 2-3 minutes, stirring it very intensely. Combine rice and vegetables, mix everything and level.

6. Add salt to hot water and stir. Pour this solution into a frying pan.

Remember: in order to boil crumbly cereals, in no case should you interfere with it! Otherwise, you just get a sticky, sticky mass. You can stir the ready-made garnish.

7. Cover the container with a lid, reduce the heat to low and allow the seeds with vegetables to reach readiness. This may take about 20 minutes.

Place on a plate and sprinkle with chopped green onions. Serve vegetables and rice with cutlets. It is desirable that the temperature of the side dish and cutlets be the same. If one is hot and the other is cold, you will not appreciate the taste of the food.

Boil parboiled rice in a saucepan

I noticed that there is an opinion that steamed cereals cook faster. Where this conviction comes from is unclear. Only this point of view, I tell you, is not substantiated by anything. Such rice is cooked for half an hour, or even more. About the same as, for example, the same Basmati. However, this product also has significant advantages. So, it has an amazing nutty aroma and does not stick together even after repeated heating.

As for the utensils for cooking, here I want to immediately put all the dots above the "and". Enamel pots are not suitable for rice. In them, the grains stick together during heat treatment. In addition, after such a dinner, you will still have to scrape the burnt grains from the walls and bottom of the container for a long time. An unpleasant prospect, isn't it?

To avoid such frustration, when preparing your side dish, carefully follow the directions in the simple and quick recipe below.

What products are needed:

• Parboiled rice - 1 cup
• Water - 2 glasses
• Sunflower oil - 2 tablespoons
• Fine salt - 1 teaspoon

Cook the side dish:

We wash the groats many times. Focus on the fact that clean water should drain. Then we throw it back in a colander to get rid of excess liquid.

If time permits, I advise you to soak the rice. To do this, fill it with cold water and leave it for a couple of hours, and then rinse it several times. This procedure will help speed up the cooking process.

Fill the cereal with water and put the pan on the stove. Cover the container with a lid and bring its contents to a boil. As soon as bubbles appear on the surface, add oil and salt.

Cook on the smallest heat for 20 minutes. If desired, you can add any seasonings and spices.

We put the garnish on a plate and serve with any meat, fish or vegetable dishes.

Brown rice is considered the healthiest. It is also known as brown. However, such cereal is much more expensive than the usual white one. And yet, in order to cook it correctly, you need to know some subtleties.

First, the product must be soaked (it is advisable to keep it from 5 to 8 hours). Secondly, it will take at least half an hour or even an hour to cook the “needles”.

But all this is worth it: as a result, you will prepare a delicious aromatic side dish containing a huge variety of useful vitamins and mineral compounds.

You can also experiment with spices. Traditionally, the liquid in which the cereals are boiled is salted. But why not add a couple of lavrushkas, a few black peppercorns? It will come out amazing. Do you like spices? Then toss in some rosemary or a pinch of other dried herbs.

To enrich the taste of the side dish, you can also cook it in broth. Suitable for both vegetable and meat. The easiest way is to add a diluted stock cube to the hot water.

Only in this case, be careful with salt, otherwise oversalt.

If you want the rice to turn out snow-white, add milk to the water when cooking it. Focus on a 1 to 1 ratio.

But if desired, the dish can be tinted. This is where saffron, turmeric or curry come in handy. This is the kind of rice served in Thailand and India.

Agree that it is important not only to prepare a tasty side dish, but also to serve it beautifully. There are many options, I will share only a few options:

1. You can tamp a small amount of porridge (per person) into a round bowl and turn it over onto a serving plate. Decorate the top of the rice "slide" with sprigs of herbs, and next to it place a piece of meat, fish or a cutlet.
2. Put the boiled cereals in a slide, sprinkle with grated hard cheese or pour over with a sauce, say garlic or tomato.

I am sure that today's tips on how to cook rice for a side dish will help you not to get confused when you are faced with such a task. The food will turn out great. And in order not to lose the recipes, click on the buttons of social networks.

I wish you some culinary inspiration and say goodbye to the next delicious treats! Bye Bye.