Aromatic jam, smelling of sun and warmth, is especially pleasant to taste in the winter cold, remembering summer. It’s hard to imagine a family tea party without fragrant jam, which both children and adults love. Tea with a tempting dessert brings people together, provides an opportunity to socialize and enjoy a delicious dessert. Jam, which has preserved the taste of natural berries, not only lifts your spirits and gives you a piece of summer warmth, but also fills you with energy, because it contains all the necessary vitamins, minerals and microelements. Every housewife has her own secrets on how to properly prepare delicious jam from strawberries, raspberries, currants, gooseberries, cherries, and apricots, and especially discerning connoisseurs know how to properly prepare jam from rose petals or walnuts. But we will talk about making classic homemade jam, which will turn out tasty and aromatic if you approach the matter with soul.

Secrets of making homemade jam

The ideal jam looks like this: a thick and transparent syrup in which berries or pieces of fruit are evenly distributed. Real jam is not only tasty, but also looks attractive if cooked correctly. Shall we try?

How to properly cook raspberry, apple and strawberry jam

Jam is made from any berries and fruits - both traditional for our area and exotic, such as mango and papaya. Some lovers of unusual desserts prepare jam from carrots, green tomatoes, cucumbers, pineapples, bananas, oranges and chestnuts. Jam can be thin or thick, very sweet or with a hint of sweetness, prepared with sugar or honey. There are many ways to process fruits, prepare syrup and make jam, from which everyone can choose the appropriate one. However, there are general cooking rules and some subtleties that every housewife should know, no matter what recipe she uses.

Fruits and berries - beautiful, aromatic and slightly unripe

Choose only high-quality fruits, preferably grown in your area, as they have retained their natural taste and aroma. If you get bad berries, you are unlikely to get an appetizing dessert, even if you know how to properly make strawberry, cherry or guava jam. Most often, slightly unripe fruits are used for jam, since they have dense pulp and do not deform during cooking, with the exception of cherries and plums, which should be quite juicy. When choosing berries and fruits at the market or in a supermarket, be picky and make sure that the fruit and berry raw materials do not have external defects - dented sides, dark spots, dots and mechanical damage. The berries must be whole and not bruised. If you have a garden plot, pick fruits for jam in sunny weather, since berries picked in the rain absorb a lot of moisture and become soft.

A copper basin is just right for making jam!

It is best to cook jam in copper, aluminum, steel basins or pans that are perfectly clean and free of rust. Copper is the most suitable material for jam, as it helps preserve the natural taste and color of the berries. It is important to ensure that a green layer of copper oxides, which are hazardous to health, does not form on the surface of copper cookware. Do not use enamel bowls - jam often burns in them, and this spoils its taste. And one more important tip: cook the jam in small portions so that tender pieces of berries and fruits do not overcook.

Fruit preparation: from sorting to blanching

Before preparing the jam, the fruits are carefully sorted, ugly, bruised and overripe fruits are removed, they are cleaned of stems and leaves, and then washed in cold water. The tender berries are kept in a sieve under the shower for a few minutes, and then the water is allowed to drain. Raspberries and strawberries, if they look clean, do not need to be washed so that they do not lose their shape. After washing, you can finally remove the seeds from the cherries, and the core from the apples, using special devices for this not only to save time, but also to protect the fruit from damage.

Some housewives blanch the fruits before making jam - scald them with boiling water or dip them in hot water, and large fruits are often pricked with a needle or cut. This is done so that they are better saturated with sweet syrup and become tastier.

Sugar syrup for royal fruits

If the berries are sufficiently juicy, then you don’t need to prepare sugar syrup for them, since they produce juice when they come into contact with sugar. However, it is still worth boiling the syrup if you want the berries to remain intact and look very beautiful in the transparent amber syrup.

For 1 kg of fruits and berries, take the same amount of granulated sugar, the amount of which can be increased or decreased depending on the recipe. So, pour sugar into a saucepan or basin and add water of any temperature; for every kilogram of sugar, usually take about 200 ml of liquid. Bring the liquid to a boil, reduce heat and simmer, stirring constantly. The sugar syrup is ready when it flows from the spoon in a thick stream. Some housewives strain the syrup and pour it over berries and fruits, letting the jam brew and heating the syrup several times, depending on the recipe.

We make delicious jam

Berries and fruits are poured into the syrup and put on fire. This will create a large amount of foam, which must be completely removed if you want the jam to last until spring. The best way to get rid of foam and save nerve cells is to cook the jam until the end, let it cool and, when the berries sink to the bottom, quickly remove the foam with a slotted spoon.

During the cooking process, stir the fruits with a wooden spatula so that they do not turn into porridge, and determine readiness by the viscosity of the syrup. The jam is ready if the sugar drop on the saucer does not spread and firmly retains its shape or the syrup stretches between two fingers and forms a thread. Berries and fruits in the cooked jam sink to the bottom, the syrup becomes more transparent. It is important to remove the jam from the heat in time, since undercooked fruits will soon ferment and sour, and overcooked ones will become sugary and lose their pleasant aroma and taste. If the fruits are well soaked in syrup, you don’t have to cook them at all or cook them for no more than 40 minutes.

Pyatiminutka - luxurious jam with a unique aroma

Let's talk about how to properly cook five-minute strawberry jam, the recipe for which does not involve boiling syrup, which means it will save precious time and... vitamins. To do this, the berries are covered with sugar, left for several hours and boiled in their own juice. There are different proportions of sugar and berries and different cooking methods, but on average, the five-minute one is kept on the fire for no more than 5 minutes and immediately rolled into jars.

Some housewives are interested in how to properly cook cherries with pits and whether they can be cooked for five minutes. The seeds give the jam an almond aroma and a pleasant taste, and it is also easier to cook, since the stage of preparing the berries for cooking is significantly reduced. For better soaking in syrup, pierce the berries or scald them with boiling water.

“Five-minute” jam is made from any fruit and berries, even apples, and the recipe with apples is simple - peeled fruits are cut into slices and covered with sugar, and then infused, or they are crushed into puree and boiled without first simmering in sugar.

In five minutes, all vitamins are preserved, and berries and fruits do not lose their natural taste and aroma. By the way, rose petal jam can also be considered a five-minute jam, since rose petals are boiled in syrup for only a short time - no more than 15 minutes.

After cooking, the jam is left to stand for up to 12 hours, and then it is poured into jars. However, this jam can be made right away - it is already ready and will be stored exactly as long as your loved ones have the patience to admire this beauty. You can eat the jam with a spoon or spread it on toast, pieces of biscuit or cookies. Pamper your children with a jar of fragrant treats without waiting for winter - let them get their vitamins and enjoy life!

Hello again, dear lovers of culinary art! Do you know how to cook tasty and fluffy rice? It may not be strange, but for many, even experienced housewives, this becomes a problem.

I also had difficulties until I learned some secrets on how to cook rice in a pan with water. Today I will share the most useful tips with you.

To cook rice correctly, you need to take into account all the nuances - from the choice of grains to the duration of cooking.

You can cook it in different ways, it all depends on its purpose - for a side dish or for porridge. You can use a slow cooker, a saucepan, a frying pan or a double boiler.
The use of this culture began in ancient times. It is known that its homeland was Asia.

In Russia, rice began to be used in the 19th century.

How long to cook and how to do it depends on the type of grain:

1. Long grain should cook for about 20 minutes. In this case, take two water per glass of rice. It does not stick together, it is served with fish, meat or used for salads.
2. Cook medium grain for 15 minutes. Water is taken in a ratio of 1 to 2.25. In this case, you will need to pre-soak for 15 minutes. It is suitable for pilaf, pickle and porridge.
3. Round grain must be cooked for 15 minutes. A glass of rice is poured with 2.5 glasses of water. It is used for casseroles and sushi.

Cereals are also divided according to processing methods. There is polished or white rice, brown or unpolished, and also.

It matters what kind of container you cook the rice in so that it doesn’t burn.

Preparing the rice

In order for the product to turn out crumbly, it is important to prepare it correctly.

Here's how it happens:

1. The package is opened and foreign impurities are sampled.
2. Rice is washed under running water at least five times. This will also reduce the amount of starchy components.
3. If necessary, the grains are pre-soaked.
4. The product can then be placed in a sieve to remove excess liquid.

Soaking makes the rice fluffy so it doesn't stick together. Long jasmine grains can be scalded with boiling water and then rinsed with cold water.
I hope you enjoy the following recommendations:

1. You can't over-salt the dish. To make rice as a side dish for 4 people, just one teaspoon of salt is enough.
2. If the rice turns out like porridge, it can be used for...
3. Do not stir the rice while cooking.
4. If the cereal is not cooked enough, you can add half a glass of water and cook for another 5 minutes.
5. Use seasonings to add color to the stew. Turmeric is suitable for creating a yellow tint. The shade of ruby ​​will be obtained if you add beet juice; curry will also make the product more yellowish.
6. To prevent the grains from sticking together during cooking, add just a little vegetable oil.

How to make fluffy rice?

Consider a traditional recipe. To prepare it you will need 200 grams of cereal, half a liter of water and a little salt.

The cooking time will take 50-60 minutes.
The cooking process consists of the following steps:

• Pour cold water into a thick-walled saucepan. Its quantity should be twice as much as rice;
• put on fire and wait until it boils;
• add the cereal and cook for 20-30 minutes depending on the type of product;
• Drain the rice in a colander and rinse with hot water.

Many people use rice in bags. It takes approximately 15 minutes to prepare.

How to cook fluffy rice

Cooking methods depend on the type of rice.

Steamed

To prepare this type of rice, you need to take a glass of cereal, two glasses of water, and a teaspoon of salt.
Prepare like this:

1. Two glasses of water are poured into a thick bowl.
2. After boiling, the water needs to be salted.
3. Then add the washed and clean cereal.
4. After this, wait until the mixture boils and turn off the heat.
5. The dishes should be covered with a lid and not removed from the heat. In about 40 minutes you will get a crumbly product.

Brown

To prepare, take a glass of rice, 2.5 glasses of water and salt.

To prepare crumbly food, follow these steps:

1. Pour 2.5 cups of water into a thick-walled bowl.
2. After boiling, add salt.
3. The cereal is pre-soaked for 50-60 minutes.
4. Then the cereal is poured in and when boiling, the heat should be reduced.
5. After turning off, let the dish stand with the lid closed for 15 minutes.

Long grain and round grain

For a glass of this or that cereal you will need 2 glasses of water.

The preparation procedure includes the following steps:

1. Rinse the cereal at least 5 times.
2. Pour cold water into the bowl.
3. Place on the fire and wait until it boils.
4. The cereal can be soaked for 20 minutes.
5. Salt boiling water and add rice.
6. The mixture should come to a boil again.
7. After the cereal boils, reduce the heat or turn it off completely.
8. The grain will absorb water and become fully cooked.

How to cook rice in a slow cooker

Simply cook the cereal in a slow cooker. It must be washed, put in a bowl and pour boiling water in a ratio of 3 to 5.

Then you need to add oil and salt and set the cereal mode. You need to cook until the end of the program.
You can also cook a delicious steamed dish in a slow cooker. For example, these could be rice hedgehogs. In this case, the double boiler mode is used, and the product is infused for 5 minutes with the lid closed.

Cooking in a frying pan

You can cook a delicious dish in a frying pan. To do this you will need 200 grams of cereal, 400 grams of water and vegetable oil.
This is how you should cook it:

• the grains are washed and, if necessary, soaked;
• sunflower oil is poured into the frying pan and heated;
• then the cereal is poured in and fried;
• After frying, add water and seasonings and cover with a lid. You need to simmer for 20-40 minutes.

Steamer recipe

For 200 grams of rice, you need to take enough water to cover the top grains by 5-6 cm.
You need to prepare it like this:

• rinse and sort the cereal;
• pour water into the steamer bowl;
• put all the ingredients and put on a special mode.

Microwave dish

It’s easy to prepare delicious food in the microwave. First you need to sort and wash 200 grams of rice, then put it in a special bowl with a lid.

Pour water and add salt. Set it on for 20 minutes.

Features of cooking rice with milk

You can prepare a delicious product with milk. To prepare, you will need a glass of rice, half a liter of milk, butter, salt and sugar.
Here's what to do:

• rinse the cereal, pour a glass of water, put it on the fire and wait until the moisture is absorbed;
• pour ¾ cup of milk and boil, and then leave on low heat;
• As it thickens, add milk in small portions. Add salt and sugar. Then put in the butter.

You can add nuts, raisins and fruits to the porridge.

If you know some valuable advice, write it in the comments. See you again, dear readers!

Humanity knows many ways to cook rice so that you want to eat it to the last grain. And all these methods are good in their own way. But I would like to recommend to you how to cook rice so that it is beautiful and crumbly, since rice complements main dishes very well. This includes meat, vegetables and fish. Rice has been deeply rooted in Eastern culture for a very long time. But he came to us about 300 years ago and has taken root.

Why has rice become so popular around the world? Yes, because it contains a lot of vitamins. Such as E, PP, almost all B vitamins. But that’s not all, rice contains substances useful for the human body such as: zinc, manganese, selenium, potassium, calcium, manganese, and magnesium. Those who have not yet appreciated the beauty of rice have probably never eaten properly cooked rice. And it is cooked correctly when each grain is separated from each other.

And so I offer you a recipe on how to cook rice so that it is crumbly. It is so simple that sometimes many people do not believe that everything is so simple.

• Here are some golden rules.

• Before cooking, be sure to rinse the cereal.

• Fill with boiling water only.

• Never fry before cooking.

• Cook only with a tight-fitting lid.

• Pour water in moderation.

• Observe cooking time

For this recipe, the ratio of water to cereal is 1:1.5. We cook rice only in boiling water. In order to reduce the presence of rice in the input, always pour boiling water over the cereal. The boilability of rice is affected by keeping it in water for a long time, and by pouring boiling water over it we reduce this time to a minimum. A tight-fitting lid will not allow valuable steam to escape, but will retain it in the pan. If the lid does not fit tightly, place a towel under it.

Now that everything is selected, it is important to take into account the cooking time. After the water boils, keep it at a high boil for three minutes, then turn down the heat and cook the rice on medium heat for another seven minutes, after seven minutes have passed, keep the heat at minimum for the remaining two minutes. A total of 12 minutes is obtained and the rice is ready to stand for another 10-12 minutes under a tightly closed lid. The result is an excellent rice side dish in which all the grains are cooked and do not stick together into a single lump.

How to cook fluffy rice recipe second

This recipe is best suited for long grain rice. These are varieties such as Basmati. This recipe also works well with steamed cereal. I think that many of you already use this method of cooking rice. So, for this method, the cereal must be rinsed well with running water and left to drain in a colander and dry a little. After about 10-15 minutes, when the rice has dried, you can start cooking it. 1 part rice will require 1.4 parts water. Place rice in a cauldron and fill with warm water.

Place on high heat. After the water boils, turn the heat down to low and let the rice simmer. After 15 minutes, you can turn off the heat, open the lid and see beautiful crumbly, uncooked rice. For this method, it is advisable to choose dishes with thick walls, which will prevent the cereal from burning. Before starting cooking, it is advisable to add salt and oil to the dishes, which will give the rice additional taste and aroma.

Army version of cooking rice in crumbly recipe third

Of course, in the army you don’t have to choose rice. That's why chefs in the army have their own secrets for cooking rice. In order to cook rice according to the army, you need to rinse the cereal well until the water becomes clear. This removes excess starch from the grains..

We put the well-washed rice into the water and wait until the water starts to boil, then drain the water and rinse the rice under running water. Next, place the rice in cold water and cook until tender. The second time, the ratio of rice to water is 1:1 per cup of rice to a cup of water.

It would seem that cooking rice is simple - throw the cereal into a pan of water and put it on the fire. However, even an experienced chef who knows how to prepare complex dishes and multi-layered desserts sometimes ends up with porridge instead of fluffy rice. Cooking rice is an art in which Oriental and Asian cooks are very successful. Offer them any type of rice, and they know what to do with it - one variety is soaked for a long time, another is pre-fried, and the third is immediately filled with water and put on fire. They know how to cook rice correctly, at the level of intuition. It would be nice, of course, to learn from them, but this is not always possible. Let's try to learn in practice several secrets of preparing the “correct” rice, because this is one of the most popular side dishes in the world. If we understand how to cook rice so that it becomes fluffy or, on the contrary, sticky, we can prepare dozens of delicious dishes.

Which rice is suitable for different dishes

Short grain rice is too starchy, so it is better not to buy it for pilaf, but it is ideal for sushi, soups, porridges, pie fillings, casseroles and all kinds of desserts. Medium-grain varieties contain slightly less starch, so the rice turns out to be slightly sticky and tender, but does not stick together, which is ideal for risotto, paella, meatballs and cabbage rolls. But long-grain rice, if cooked according to all the rules, turns out to be tender, tasty and crumbly.

Do I need to rinse and soak rice?

Before cooking, the cereal is washed well to remove any powdery coating. You can use a sieve - under running water - or in a cup, changing the water 5-6 times. The rice is washed until the water becomes completely clear. Then the cereal is soaked for some time in cold water - this helps remove the remaining starch from the rice, which gives it viscosity. In addition, soaking improves the color of the cereal and speeds up the cooking process. It is enough to soak round rice for 15 minutes, medium-grain rice for 20 minutes, and long-grain rice for 1 hour to 3-4 hours, depending on the type of rice and the recipe. There are different opinions about what temperature the soaking water should be. It is believed that warm water requires less soaking time, while cold water releases starch more slowly. The main thing is that the temperature should not exceed 60 degrees, otherwise the grain will become too fragile. Cereals intended for porridge, paella, sushi and rolls are not subjected to all these procedures, otherwise the rice will not turn out sticky.

How to properly cook fluffy rice in a frying pan or cauldron

The best variety for obtaining fluffy rice is noble basmati with long, very thin and sharp grains of rice. However, other varieties will also work, such as steamed rice, which never sticks, even if it is reheated. The ideal ratio of grains to liquid is 1:2, and when cooking round rice, you need 3 times more liquid, since it absorbs water more strongly. Eastern cooks first lightly fry the rice in vegetable or ghee with spices, onions and garlic, and then add water or broth directly into the frying pan. Thanks to this cooking method, the grains do not stick to each other. Salt should be added approximately 1 tsp. per 200 ml of water and do not get carried away with stirring the dish. Pour in water, add salt, bring to a boil, close the lid tightly and put on the lowest heat for about 20 minutes. You can simply check if it is ready - bite a grain of rice: if it is soft, then the side dish is ready. Experts advise leaving the rice covered for 10-15 minutes, and then adding butter or vegetable oil to it.

Cook rice in a saucepan

You can also cook rice in a regular pan by pouring it into boiling salted water, although Eastern cooks believe that salt makes the rice sticky. How long does it take to cook rice in a saucepan? Usually, 20 minutes of cooking with the lid closed over low heat is enough, although some housewives still stir the dish at the first stage so that it does not burn. It’s better not to do this, of course. Steamed rice is cooked a little longer - about 25 minutes, and it increases 3 times in volume. Red, brown and wild rice are cooked in a 1:3 ratio for 30-40 minutes, although each case is individual and you should read the cooking instructions on the rice package. So, the principle of cooking rice can be expressed in a few words - bring water to a boil, reduce the heat, cook until tender, without interfering with the complex process, and let it brew.

Azerbaijanis steam rice with a piece of butter - this way it retains its crispness and all the beneficial substances. The Japanese take one part of rice and one and a half parts of water, cook the cereal on maximum heat for the first 3 minutes, on medium for the next 7 minutes, and in the last 2 minutes reduce the heat to low. After that, they simmer the dish under the lid for another 10 minutes, and the rice turns out very tender and crumbly. By the way, it was the enterprising Japanese who invented a special saucepan - the rice cooker, the sister of the multicooker.

Rice and slow cooker

How to cook rice in a slow cooker? It's very simple. We thoroughly wash the rice, pour it into the multicooker bowl, and fill it with water in a ratio of 1:2, and the water can be cold. Salt, add the necessary spices and a tablespoon of any oil, and then turn on the “Pilaf” or “Rice” mode and forget about the dish until we hear the multicooker signal. Rice can also be cooked using the “Buckwheat” or “Normal Cooking” mode. Steamed rice in a slow cooker turns out very tasty. For white rice, 30 minutes of steaming is enough; for brown and wild rice, it is better to set aside an hour.

If you want to understand how to cook sushi rice easily and quickly, use a slow cooker - it's much easier than all the traditional methods. For 2 cups of Japanese rice, take 2.5 cups of water and a pinch of salt, then set the “Rice”, “Buckwheat” mode or 10 minutes on “Baking”, and then 20 minutes on “Stewing”. While the rice is cooking, make a dressing from 2 tbsp. l. rice vinegar, 1 tsp. sugar and 1 tsp. soy sauce, heat slightly and pour into cooked rice.

How to make rice tastier: a few useful tricks

When cooking rice on the stove, you should never pour cold water over it, otherwise it will stick together and lose its appetizing appearance. It might seem like a small thing, but the fate of the whole dish depends on it! Many Asian cooks add butter or vegetable oil to the water with rice during cooking for a delicate and velvety taste. Some recipes recommend cooking the rice in the oven - this makes it even tastier.

Rice turns out bright and piquant if you add spices and aromatic herbs during cooking. Bay leaves, peppercorns, turmeric, saffron, curry, rosemary, lemon zest, garlic and herbs go very well with rice. Sometimes water is mixed with milk to give the rice a creamy hue. However, true connoisseurs of this dish cook rice without additives to enjoy its natural taste and fragrant aroma.

Indian style rice

We sort and wash the basmati rice well in the required quantity, melt the ghee in a cauldron or frying pan so that it lightly covers the bottom with a thin layer. Add cumin, garam masala or curry, turmeric, a little pepper and any spices of your choice along with uncooked rice into boiling oil. Fry all this for 2 minutes with constant stirring and pour boiling water, while the water level should be two fingers higher than the rice. Reduce the heat to low and cook the rice until the water is completely absorbed under a closed lid. Hindus check the readiness of rice by breaking it with their fingernail, and only salt the finished dish. This rice is very aromatic, tasty and always crumbly.

There are no ideal recipes, tips or proportions. The cooking time for rice, for example, depends on the type of rice, the type of cookware and the tightness of the lid. The ratio of grains to water can also be different, so you will have to learn the science of cooking rice by trial and error. Yes, and you can cook not only in a saucepan or slow cooker, but also in an air fryer, a double boiler and even a microwave. How to cook rice at home so that your loved ones love this dish and ask for more? The only way is to try, experiment, and then everything will work out!

Understanding the intricacies of cooking rice is not so easy, so it is not surprising that many do not know how to cook rice correctly in order to turn it not just into a more or less edible mass, but into a real culinary masterpiece. Rice is one of the most popular and beloved cereal crops on the planet. A real culinary chameleon and opportunist who is friends with salt and sugar, fish and meat, fruits and vegetables, sauces and spices. This amazing compatibility and loveliness of rice is explained by its neutral taste. He's cunning like a real Asian! And the east, as you know, is a delicate matter!

According to ancient Chinese and ancient Indian manuscripts, rice was known to man more than six thousand years ago. In addition to eating rice, starch, alcohol, and beer are obtained from it. Rice came to Russia about three hundred years ago and fit very well into Russian culinary traditions. Today, rice is served as a separate dish, used to prepare pilaf, soups, and added to salads and desserts.

Cooking rice step by step

Secrets of preparing rice

Cooking rice is an art that most Asians master perfectly. They are on friendly terms with rice, so they know very well which rice needs to be doused with boiling water before cooking, which rice needs to be soaked in water for several hours, and which one needs to be rinsed with cold water and cooked immediately. Well, let’s try to find a common language with rice.

Washing and soaking

Before cooking rice, it must be washed and, if necessary, soaked. The washing procedure allows you to remove large debris, small particles of dust and excess starch from rice grains, making the taste of rice brighter and richer. You can wash the rice using a sieve under running water, but it is better to use a deep bowl: add the required amount of rice, add cold water and stir lightly with your hand. We repeat the procedure 3-5 times, each time draining and pouring fresh water.

Soaking improves the color of the rice and makes it more fluffy. In addition, by absorbing moisture, the rice will cook much faster, but for some dishes, for example, risotto, this procedure will be unnecessary. To soak rice, pour one part of the cereal with two parts of water and leave for about half an hour. After draining the water, lightly dry the rice with a towel.

Short round rice, the kind that is suitable for making porridge and pie filling, is usually soaked for 15 minutes in warm water and only then washed with cold water.

Long, but not thin rice, after washing with cold water, is additionally scalded with boiling water, then poured over with cold water again and only after all these manipulations is boiled.

Small, thin, almost transparent rice, without washing, is soaked for 5-8 hours in salty cold water and only then washed several times.

The nuances of cooking universal cereals

How to cook fluffy rice in a frying pan

Cook rice for side dish in a saucepan

Take one part rice and two parts water. Wash the rice and place it in boiling salted water. Set the heat to medium. Cook for about 20 minutes, stirring occasionally. Don’t forget that the rice for the side dish should not be too soft, but even slightly undercooked. At the end of cooking, remove the rice from the heat and rinse well. Rinsing is a must! Water washes away the starch that glues the grains from the rice mass, and what we get is not rice, but simply a sight for sore eyes - grain after grain! There is no need to rinse only steamed rice. To prevent the rice from sticking, add a little vegetable oil.

Oriental rice

We wash the rice 5-7 times. Pour water into a saucepan (one part rice - two parts water), bring to a boil, add salt to taste and add rice. Cover with a lid and cook over high heat for three minutes, two minutes on medium and about seven minutes on low. Let it sit for another 12 minutes, add a little oil and enjoy the wonderful fluffy rice.

Japanese style rice

Add a teaspoon of salt and a glass of washed rice to one and a half glasses of boiling water. Close the lid tightly and simmer over low heat for exactly 12 minutes. Turn off the heat and let stand for another 12 minutes.

Milk rice porridge

For a change, you can remember your childhood and prepare a hearty and healthy rice porridge with milk. In this case, you don’t have to worry about crumbling, because the consistency of the porridge should resemble a white sticky mass. For a glass of rice, take 2-2.5 glasses of milk. Pour milk over rice and bring to a boil. Add sugar and salt to taste and simmer over low heat for about 10 minutes. When serving, you can add fresh fruits or berries to the porridge, and use jam instead of sugar.

Well, the rice is ready, and it’s like a canvas on which you can “paint” the most delicious culinary masterpieces with the help of bright, tasty colors. Create! Bon appetit!