Long-grain rice is primarily a high-quality cereal that does not stick together when cooked, has an excellent taste and aroma, and is also a product loved by many around the world. If you want to cook porridge in which all the grains are well cooked, and at the same time they do not “stick together in a lump”, then this cereal is the best fit for you.

How to cook long grain rice? Check out this wonderful recipe that will help you prepare an excellent crumbly porridge that can be used both as a side dish and as a base for various dishes.

How to cook long grain rice correctly?

1. To begin with, before cooking long-grain rice, rinse it thoroughly.
2. Next, take a pot for cooking long-grain rice (it is better to use a pot with a thick bottom and a tight-fitting lid), pour the cereal with water (in a ratio of 1 to 2), add salt, then cover with a lid and put on fire at maximum power.
3. After the water boils, reduce the heat and simmer the long-grain rice over low heat for about 15 minutes.
4. Now you can turn off the gas and leave the pan without opening for another 5-7 minutes.
5. Then open the lid, put the butter and close again for a few minutes. Everything, our porridge is ready!

Long grain rice - cooking recipe

Try making a long-grain rice dish that allows you to enjoy a delicious combination of rice, fried meat, seasoned vegetables and a tender omelet. You can cook long-grain rice with pork, vegetables and scrambled eggs. This recipe can be an amazing alternative to traditional pilaf!

• long grain rice - 300g;
• salt - 1.5 teaspoons;
• pork neck - 400g;
• shallots - 100g;
• garlic cloves - 3 pcs.;
• fresh ginger - 5 cm;
• carrots - 100g;
• pepper (paprika) - 1 pc.;
• frozen green peas - 100g;
• chicken egg - 2 pcs.;
• soy sauce - 15 ml.

How to cook long grain rice fluffy?

1. Put long-grain rice to boil in salted water. After cooking, drain the long-grain rice in a colander.
2. Cut the pork into cubes a few centimeters in size, then fry until golden brown.
3. Fry shallots and chopped garlic separately, add grated ginger at the end.
4. There also put diced peppers and carrots, as well as green peas. Cook for 15 minutes, stirring occasionally.
5. Once the vegetables are soft, add the meat and rice to the pan. Salt and cook for another 5-7 minutes.
6. Beat the eggs, adding soy sauce to them, and prepare an omelet. When the finished omelette has cooled, roll it up (like a pancake) and cut across so that you get small rolls. Add them to Long Grain Rice with Pork and Vegetables and you're done!

How to cook rice properly. Rice sushi and rolls, brown rice, friable rice (in the oven, double boiler and slow cooker) - the secrets of cooking different types of rice.

Rice has long been cultivated on different continents. For the inhabitants of our planet, this cereal has been one of the staple foods for thousands of years. No wonder rice is so popular as it is a great side dish for fish, meat and vegetables. Soups, cereals, puddings, desserts and casseroles are prepared from rice. But in order for all these dishes to turn out tasty and appetizing, you need to be able to cook rice correctly. And in this skill, even skilled chefs do not always manage to achieve perfection.

How to cook rice - general rules

There is no single correct way to cook rice. The cooking technology depends on the result you want to get: rice for pudding should be soft and tender, for sushi and desserts - sticky, for salads and side dishes - crumbly. White polished cereals are cooked for 10-15 minutes, steamed - 20-25 minutes, and brown and wild rice take at least half an hour to soften.

What kind of rice to choose

Long-grain rice is ideal for side dishes, soups and pilaf: it does not stick together when cooked. Flawlessly crumbly is obtained basmati. This is the most elite variety of rice, it is valued for its exquisite taste and rich aroma. But in soups and risotto it is better to use medium-grain rice: after boiling it turns out soft, but sticks together a little. Culinary experts appreciate this type of rice for its ability to be saturated with the aromas of other ingredients of the dish. Rice with round grains is ideal for desserts, puddings and casseroles: it boils well, acquiring a creamy texture, and sticks together easily. But even the most skilled chef cannot make such friable cereals. A very good and at the same time affordable option is steamed rice: when cooking, the grains do not stick together, and gentle processing allows them to preserve the optimal amount of useful components in them.

Rice Tricks

1. First, the rice is brought to a boil at maximum heat, then the fire is reduced to minimum power and cooked under a tightly closed lid until cooked. It is impossible to interfere with rice during cooking, you can only do it once - immediately after you have filled the cereal with liquid.

2. Utensils for cooking rice should be taken thick-walled - glass, Teflon or stainless steel. It is better if it is not high, but a wide pan. An ideal option for friable rice is a frying pan with a lid. And pilaf is perfectly prepared in a cauldron.

3. Before cooking, rice is recommended to be soaked for at least an hour (even varieties of jasmine and basmati), and then washed many times (7-10 times) to completely free the grains from the sticky substance. Then the rice will boil faster and turn out to be more crumbly.

4. Pre-frying the grains in oil (vegetable or melted butter) will also help reduce the amount of fiber in rice. But you can do it differently: just put a piece of butter in a pan with rice at the end of cooking, without frying.

5. Salt is added at the rate of 1 teaspoon per 150 ml of cereal. It is better to pour rice with already salted water or broth. And to make the grains dazzlingly white, you need to add a couple of drops of natural vinegar to the saucepan.

6. If you want to enrich your rice with new flavors, you can put any spices to taste, fragrant herbs, fried vegetables into the water, and use vegetable, meat or fish broth together with the water. You can add candied fruits, dried fruits, fresh fruits, berries, honey to rice.

7. There are several ways to check if the rice is ready. The first is to gently tilt the lid: if liquid collects around the edges, it means that the grains have not yet been cooked. The second way is to try rice on the tooth.

Round rice is ideal for sushi and rolls. Attempts to use long-grain varieties, such as basmati or jasmine, are doomed to failure: they do not boil soft when cooked. You can use special sushi-meshi rice - Japanese fine-grained: it is round and small (much shorter than the oblong grits we are used to), it has a high stickiness, which is exactly what is needed for sushi: it is very convenient to sculpt balls from such rice. In Japan, sushi is made from nishiki, a special type of rice that turns into a porridge-like mass after cooking. Fushigon and okomesan varieties are less commonly used.

It is very important to rinse the rice well before cooking, stirring vigorously and grinding the grains with your hands. Experienced sushi masters recommend changing the water at least 7 times so that it becomes completely transparent. To keep the rice moist and airy, it is very important to maintain the correct proportions of liquid and cereal: 1.25 cups of water to 1 cup of rice (as indicated in the recipe below). The dishes in which rice is cooked must be covered with a lid, and in no case should it be opened during the cooking process. Do not remove the lid even after turning off the fire: you need to let the rice sweat in the pan for another 10-20 minutes.

Rice for sushi and rolls: recipe

You will need: 1 cup rice (about 180 g), 1.25 cups water (250 ml), 1 nori sheet (optional), 0.5 teaspoon salt, 1 tablespoon rice vinegar, 1 teaspoon sugar, enameled pot or utensil stainless steel, tight lid.

Rinse the rice several times in cold water to completely remove the starch dust covering the grains. After washing, let the rice “rest” for 45 minutes, leaving it to lie without water on a fine sieve: the grains will absorb moisture and swell due to this. After the specified time, fill the rice with water, put it on the stove and let it boil. Remove the nori sheet. Simmer the rice over low heat for about 10 minutes, then cover the pot with a towel and let sit for another 10 minutes. Warm rice vinegar a little, dissolve salt and sugar in it (it is better to use sea salt, and cane sugar) and add to cooked rice. Mix everything thoroughly and leave to “dry”: this way the rice will be saturated with vinegar, thanks to which it will be filled with a special aroma, it will be able to easily take and maintain the necessary shape.

This is interesting!
In the old days, rice was "dried" in wooden tubs. Many Japanese chefs still recommend combining sushi meshes with vinegar in a wooden bowl, and using a wooden spatula to stir the grits.

How to cook brown rice

You will need: 2.5 cups of water, 1 cup of unpolished brown rice.

Rinse the rice well and transfer to a sieve. Boil water in a small thick-walled dish with a tight-fitting lid, put the cereal there, and when it boils, remove the foam, reduce the heat to minimum power, cover tightly and cook for 40 minutes. Rice should not be stirred during the cooking process, and the finished cereal should not be rinsed. Before serving, you can fluff the grains a little with a fork and add a piece of butter to the pan. Unpeeled brown rice contains more calcium, potassium, iron, B vitamins, valuable fiber and other useful components compared to white peeled rice. It is cooked on average up to 40 minutes, since the grains of this variety are the hardest.

How to cook fluffy rice

This question - how to cook friable rice, is very often asked by experienced chefs. The main thing is to choose the “right” rice (it is better to take basmati, jasmine or other varieties with long and thin grains) and rinse it thoroughly in plenty of cold water.

To make the rice even more crumbly, you can add a little oil (olive or butter) to it after cooking and mix well so that all the grains are evenly covered with fat. But if rice is served with meat or fish dishes, with vegetable sauce, then it does not need to be seasoned with oil.

How to cook friable rice: recipe

You will need: 1.25 cups of water, 0.5 teaspoon of coarse salt (preferably sea salt), 1 cup of rice.

Rinse the grits thoroughly in plenty of cold water (drain the water until it runs clear) and place in a colander. When the rice dries a little, place it in a saucepan, pour in water, add salt, let it boil, reduce heat to a minimum, cover the saucepan with a lid and cook for 20 minutes. After that, you don’t need to open the lid and stir the rice, just leave it to stand on the stove, covering the dishes with a towel so that the remaining moisture is absorbed, and the rice is fully cooked, dry and crumbly. Before serving, lightly loosen the grits with a fork, if there are sticky grains, carefully separate them. If you do everything right, you will get a beautiful crumbly cereal, grain to grain: it can be served as a side dish for absolutely any dish.

Recipe 2. Loose rice in the oven

You will need: a cauldron with a lid, 2 cups of water, 1 onion, 1 cup of rice, 50 g of butter and vegetable oil, salt to taste.

Rice cooked in the oven, in a cauldron under the lid, turns out to be beautiful and crumbly. A piece of butter, added to the grits at the beginning of cooking, will allow you to get a beautiful crumbly mass.

Finely chop the onion and fry until transparent in refined oil. Put the rice washed in 7-8 waters in a cauldron, pour boiling water, add salt, put a piece of butter, browned onion on top and, stirring gently, bring to a boil. After that, cover the cauldron with a lid and send it to the oven for half an hour. Bake at 180º. Turn off the oven, but do not take out the rice, let it sweat a little more, as in the oven. In an ordinary dish, this little trick will bring a special touch.

Recipe 3. Loose rice in a slow cooker

You will need: 2 multi-cups of steamed rice, salt, water (about 3 multi-glasses), 1 tablespoon of vegetable or butter, pepper and other spices (optional).

Rice in a slow cooker turns out friable, soft and healthy: this cooking method allows you to save all the valuable substances in the grains, and adding various spices to rice groats allows you to get different tastes and beautiful colors. For example, with curry, rice acquires a pleasant golden hue. So, first rinse the rice many times, put it in a bowl of mulwarki and pour hot water (so that it covers the grains to the thickness of one and a half fingers). Then salt, add vegetable oil and spices (optional). Mix everything, cover with a lid and cook the rice in a slow cooker in the "buckwheat" mode. If this mode is not available, select the “rice”, “pilaf” or “normal cooking” mode. If you use the “pilaf” mode, then in the last 7-8 minutes before the end of the program, you need to turn off the multicooker and switch to the “heating” mode, otherwise the bottom layer of rice will fry.

Recipe 4. Loose rice in a double boiler

You will need: rice, steamer, rice bowl, salt, spices and water.

The regular steamer is the easiest to use and most versatile for cooking rice.

Rice in a double boiler turns out to be crumbly, soft, appetizing, much more delicate in taste than in a conventional pan, and such rice is more useful than cereals cooked in the usual way. Almost all modern double boilers are equipped with a special container for boiling rice: thoroughly washed cereals are poured into it. White polished rice is cooked in a double boiler for an average of 10-15 minutes, and brown unpolished and wild - 25-30 minutes.

Rinse the rice thoroughly in cold water until it is completely clean. So you wash away all the dirt and excess starch from the grains, and the rice in the double boiler will turn out not glued, not boiled, but beautiful crumbly. Fill the base of the steamer with cold water (salt, spices, vinegar do not need to be added!). Put the rice in a special container (it should be included with the device), put it in a double boiler and turn it on for 5-6 minutes to steam the grains without water. Then add cold water (in a ratio of 1: 1) to a container with rice, salt and season with spices as desired. Set the timer for 30-40 minutes.

There are so many types and varieties of rice that you cannot tell about all the methods and secrets of its preparation in one article. The main thing is to adhere to general recommendations on how to cook rice correctly, and not be afraid of experiments in the kitchen, then any, even the simplest dish, will pleasantly surprise both households and guests. Have a delicious rice!

And hello again, dear lovers of culinary arts! Do you know how to cook delicious and crumbly rice? Strange as it may seem, 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 pot on water. Today I will share the most useful tips with you.

In order to properly cook rice, it is necessary to take into account all the nuances - from the choice of cereals to the duration of cooking.

You can cook in many ways, it all depends on its purpose - for a side dish or for porridge. In this case, you can use a slow cooker, a saucepan, a frying pan or a double boiler.
This culture has been used since ancient times. It is known that her 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. At the same time, two waters are taken per glass of rice. It does not stick together, it is served with fish, meat or used for salads.
2. Medium grain boil for 15 minutes. Water is taken in a ratio of 1 to 2.25. In this case, pre-soaking for 15 minutes is required. It is suitable for pilaf, pickle and cereals.
3. Round grain must be boiled for 15 minutes. A glass of rice is poured with 2.5 glasses of water. It is used for casseroles and sushi.

Groats are also divided according to processing methods. There is polished or white rice, brown or unpolished, as well.

It matters in which dish to cook rice so that it does not burn.

Rice preparation

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

Here's how it goes:

1. The packaging is opened and foreign matter is 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. Then the product can be discarded on a sieve to remove excess liquid.

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

1. You can not oversalt the dish. To make rice for a side dish for 4, one teaspoon of salt is enough.
2. If the rice turned out like porridge, it can be used for.
3. Do not stir rice while cooking.
4. If the cereal is not cooked, then you can add half a glass of water and boil for another 5 minutes.
5. Use seasonings to add color to the stew. To create a yellow tint, turmeric is suitable. A ruby ​​hue will turn out if you add beetroot juice, curry will also make the product more yellowish.
6. To prevent the grains from sticking together during cooking, add quite a bit of vegetable oil.

How to make fluffy rice?

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

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

• Pour cold water into a heavy-walled saucepan. Its amount should be twice as much as rice;
• put on fire and wait until it boils;
• add cereal and cook for 20-30 minutes, depending on the type of product;
• Drain the rice in a colander and pour over 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 kind of rice, you need to take a glass of cereal for two glasses of water, and a teaspoon of salt.
Prepare like this:

1. Two glasses of water are poured into a thick dish.
2. Salt the water after boiling.
3. Then you should pour the washed and clean cereals.
4. After that, wait until the mixture boils and turn off the heat.
5. The dishes should be covered with a lid and not removed from the fire. After 40 minutes, a crumbly product will turn out.

Brown

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

To prepare a crumbly dish, follow these steps:

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

Long grain and round grain

For a glass of one or another cereal, you 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 a bowl.
3. Put on fire and wait until it boils.
4. Grains can be soaked for 20 minutes.
5. Salt boiling water and add rice.
6. The mixture should boil again.
7. After the cereal boils, reduce the heat, or turn it off completely.
8. The grain will absorb water and reach full readiness.

How to cook rice in a slow cooker

It is enough just to cook cereals 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.
In the slow cooker, you can also cook a delicious steamed dish. For example, it can be rice hedgehogs. In this case, the steamer mode is used, and the product is infused for 5 minutes with a covered lid.

Pan cooking

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

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

Recipe for a steamer

For 200 grams of rice, you need to take so much water so that it covers the grains from above by 5-6 cm.
You need to prepare like this:

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

Dish in the microwave

It is easy to cook delicious food in the microwave. First you need to sort and wash 200 grams of rice, then put it in a special dish with a lid.

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

Features of cooking rice with milk

You can cook a delicious product with milk. For cooking, 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 on fire and wait until the moisture is absorbed;
• pour ¾ cup of milk and boil, then leave over low heat;
• Add milk little by little as it thickens. Pour in salt and sugar. Then put in the oil.

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

If you know some valuable advice, then write it in the comments. Until we meet again, dear readers!

Eat flip way, in which you simply boil as much salted water as possible in a large saucepan so that the rice does not stick together during cooking, and then discard the cooked rice on a sieve, let the water drain and fill the rice with oil.

This method is good for folding pilafs- for them, according to the recipe, rice is usually not boiled so that it comes in a cauldron with other ingredients.

My favorite way is different. If you strictly adhere to the rules, you will succeed easily. And there are few rules, there are only two main ones:

• rice to water ratio
• cooking time.

Rule #1: Proportions

Take any container that can measure both rice and water: a glass, a mug, a ladle, a bowl. Measure out 1 such container (it is usually called a “piece”) of rice and pour 1.5 containers (parts) of boiling water. If you have, say, 2 cups of rice, then you need 3 cups of boiling water, and so on. To be even more confident in the coming friability, fry the rice in ghee (possibly with spices) before pouring boiling water over it.

Take a large pot so that the rice does not “run away”. Even if you cook only 2 cups, a three-liter saucepan will be just right.

Rule #2: Time

The cooking formula is as follows: after boiling, cook rice without opening the lid - not once - exactly 12 minutes. The first 3 minutes on high heat; 7 minutes on medium and 2 minutes on low. Immediately remove from heat and - without opening - wrap in a blanket or thick towel for another 12 minutes. All is ready.

How to cook round rice

Round rice is tender, starchy, absorbing a lot of liquid. It should not be crumbly; it is not for nothing that porridge is cooked from it and puddings are made. This rice does not need to be washed. It is usually poured with water at a ratio of 2 parts rice to 1 part water and boiled until all the water is absorbed, and then milk or cream or coconut milk is added, as well as sugar, spices and other additives - as required by the recipe. Usually the amount of liquid is about 2 parts more.

How to cook brown rice

Brown (brown, unrefined) can be any variety of rice. And depending on the variety, you must choose the method of preparation. But there will always be two important differences: the amount of water and the cooking time. Unpeeled thin shell (bran) rice, of course, takes longer to cook and requires more moisture. Both that, and another - about a third more. Be sure to read the instructions on the packaging - only the manufacturer knows exactly how this particular rice is processed and how best to cook it.

How to cook wild rice

Wild rice is actually not rice at all, but water grass, the grains of which are very similar in shape to rice. These grains are quite dense, therefore, for a mixture with ordinary rice - and most often for solo packages - they are pre-steamed.

Usually such rice is cooked in the ratio of 1 part of rice to 3.5 parts of boiling water. Wild rice is usually cooked for at least 35 minutes. It seems to me that the folding method for wild rice is quite convenient, so you can’t go wrong. See the packaging for the cooking time just in case.

How to cook rice for pilaf

The ideal rice for our most popular Uzbek pilaf grows in the same place where it is prepared, that is, in Central Asia. And sold in the markets, by weight. Different varieties will do: alanga, sanam, chungara, lazar, and, of course, devzira. Any kind of rice must be washed very thoroughly - so that the flowing water is completely clear - and then soaked for 2-3 hours in lightly salted warm water. The water must cover the rice completely, otherwise it will break in the pilaf. Further cooking instructions are usually detailed in the recipe for the pilaf itself.

You can cook pilaf from other varieties of rice, both long-grain (basmati) and medium-grain (Kuban). But the conditions for preparing rice for pilaf remain the same.

How to cook rice for sushi

Only special rice is suitable for sushi, it is most often written on it - “rice for sushi”. What we call "Japanese" is also suitable.
First, rinse the rice in 5-6 waters until the water is completely clear. Pour cold (!) Water in a ratio of 1:1 plus another 10% water, bring to a boil, reduce heat to a minimum, close the lid and cook for 13-14 minutes without lifting the lid. Then wrap the pan in a blanket or thick towel for 30-40 minutes.

Transfer the rice to a large unvarnished wooden bowl (do not use the sushi crust formed at the bottom of the pan). Put warm rice in the center, pour all the dressing prepared according to the recipe, scatter the rice with a spatula, then collect it together with the dressing back to the center - and so 4 times.

Leave on for 10-15 minutes. When you make rolls, the temperature of the rice should be 32-34°C, not colder.

Attention: if you do not have wooden utensils, reduce the amount of dressing by a third compared to what is indicated in the recipe.

Long grain rice is one of the varieties of rice groats. Its grains have an elongated shape 6 millimeters long (see photo). There are many varieties of this rice. They differ in the way they are processed.

Scientists say that the main food of a large number of the world's population is rice groats. It is grown in many countries of the world and has over 35 thousand varieties with special qualities. This cereal replaces many cereals.

Rice groats are obtained from a herbaceous plant that belongs to the cereal family. It combines grains such as wheat, corn, etc. Rice contains many vitamins and minerals.

Rice is best grown in countries with a temperate or tropical climate. The most popular rice growing countries are China and India. Many scientists claim that it was in these countries that this culture originated. It can easily adapt to other climatic conditions, so its cultivation is very popular in almost all countries of the world.

The Eastern culture of rice consumption has one peculiarity. It consists in the fact that rice is consumed daily, several times a day and cooked in different ways. Also, for most people in the industry, growing and processing rice is a life's work.

Rice came to Europe much later. Initially, it was considered a very exotic cooking ingredient and was only served at festive tables. After a certain time, rice groats became an integral part of the daily diet of Europeans.

There are a huge number of ways to process rice grain, as a result of which the shade of the product changes.

Typically, long-grain rice has a white color, smooth, even and slightly transparent grains. This is all due to the fact that they go through the process of grinding and releasing from the husk. During cooking, this type of rice does not stick together and does not absorb excess water. True, the content of vitamins in long-grain polished rice is much less than in steamed. But this does not prevent him from being very popular in the dishes of many countries.

What useful components are included in the composition of long-grain rice, we will describe below.

Benefit and harm

The benefits of long grain rice depend on the processing method. Unpolished rice contains more nutrients than rice that has been polished. Rice grains, unpolished and polished, have a different color - brown and white, respectively. This is due to the fact that during grinding, the upper layers are removed from the grains, and they acquire a snow-white color. But it is in these layers that the greatest amount of useful components is contained. Therefore, people who lead a healthy lifestyle and play sports prefer to consume long-grain brown rice.

Long grain rice has the following health benefits:

1. Helps improve metabolism and weight loss. This is because it is high in fiber and gluten-free, making long-grain rice ideal for a gluten-free diet.
2. The use of rice has a strengthening effect on the digestive system, eliminates heartburn and nausea.
3. Due to the high content of magnesium and lignins, the use of rice cereal regulates blood pressure and prevents the occurrence of diseases associated with the heart.
4. Manganese, present in rice, helps the rapid absorption of carbohydrates and serves as a source of strength and energy for the body.
5. When eating unpolished long-grain rice, the amount of cholesterol in the blood, the risk of developing cancer and diabetes are reduced.
6. Rice flour will serve as an excellent tool for eliminating puffiness, skin defects and will prevent the occurrence of skin diseases.
7. Rice contains a large amount of potassium, which has the ability to remove excess salt from the body. Due to this, it is recommended to eat it for people suffering from kidney and heart diseases.
8. Porridge made from rice groats can be consumed by children from six months of age. This is due to the fact that it does not contain gluten and does not cause allergic reactions.
9. Rice porridge is suitable for lactating mothers to stimulate lactation.
10. The calorie content of long-grain boiled rice is very low, so it is recommended to use it as a main course in a diet.

Despite the large number of benefits from this type of rice, if it is consumed excessively, it can be harmful to human health. This cereal is categorically contraindicated for people suffering from constipation, as it has a strengthening effect.

Before cooking long grain rice, it must be washed well. When transported from distant countries, this cereal is treated with talc and glucose, which gives shine and improves the taste of rice, but has a detrimental effect on the body.

Fans of this cereal should not forget that it is not necessary to abuse rice, since it has the property of cleansing the body and, with prolonged use, it is able to wash out all the useful components necessary for normal life.

Varieties

There are many varieties of long grain rice. This is due to the fact that the cereal goes through a certain processing process. We'll talk more about each below.

1. Rice that passed steaming process, is called steamed. It has a yellow color that disappears when cooked. Processing helps to increase the quality and composition of the beneficial properties of rice. Rice during this process absorbs all the vitamins and minerals that are contained in the upper layer, that is, bran. Steam processing makes the grains stronger. The process of cooking this rice takes 15-25 minutes. An additional advantage of steamed cereals is that, after any heat treatment, rice grains do not stick together and do not lose their taste.
2. Long grain white rice is "jasmine". It has a pleasant milky aroma, which is a bit like jasmine. This variety is suitable for salads, side dishes, desserts and oriental dishes. Jasmine rice, although it has a sticky texture, does not turn into a mushy mass when cooked.
3. The most popular variety of rice is the amazing long grain rice. "indica". It is not subjected to such careful processing, unlike other species, so all the beneficial properties are fully preserved in rice. Also, minimal processing contributes to the preservation of the germ in the grains, which will bring great benefits to the body.
4. brown rice is most popular among the elderly and supporters of a healthy lifestyle. This is due to the high content of nutrients in rice, which are stored in the outer shell. This variety is several times more useful than ordinary white rice, because all the useful components are concentrated in the outer layer.
5. red variety rice (see photo) is a traditional Thai product. The cooking process of this variety takes quite a long time - 45 minutes. For faster cooking, it is necessary to pre-fill the rice with water for 12 hours. Using this trick, the cooking time can be reduced by 20-25 minutes.
6. sanded long grain rice is the most popular type. It is used to prepare salads, side dishes, pilaf in many countries. It pairs perfectly with seafood. You can buy it in any store at a very affordable price.
7. Long grain rice "basmati" or "indian", grows near the Himalayas. It has a snow-white color (see photo), unsurpassed aroma and unique taste. This is all due to the fact that it is grown in good climatic conditions.
8. Rice white long-grain goes through all stages of processing and grinding. Its grains have a smooth and transparent surface. This type of rice will bring much less benefit to the body than brown or steamed, but despite this, it is very popular in the world. It does not take much time to cook white rice, cooking takes 15-20 minutes.
9. Gives a special taste to your dishes brown rice with a nutty flavor. It has this color due to the fact that the grains are not so deeply processed, and the outer layer remains on them (see photo).

As you can see, there are a very large number of varieties of long grain rice. All of them differ in the way of processing, external and taste characteristics. When purchasing rice, everyone can choose the right one, taking into account their gastronomic preferences.

How to cook long grain rice?

How to cook long grain rice? How to make it tasty and not sticky? Where is it better to cook it: in a saucepan or a slow cooker? How much water and rice should be put in? These questions are of interest to many fans of this cereal.

Rice is used for making sushi, rolls, pilaf with chicken, milk porridge and as a side dish. Moreover, they choose different varieties of rice: polished, steamed and even instant rice in bags. To get a delicious dish, you must follow the tips below:

1. The first step is to sort out the cereal: perhaps there was a husk left after the processing process.
2. Then we pour the peeled grains into a colander or sieve and rinse under running, preferably warm water.
3. In the process of washing, it is necessary to knead the rice with your hands.
4. It is necessary to rinse the cereal until the water becomes clear.
5. Then rinse the rice in cold water...
6. And leave in a colander until all the water drains.

There are many ways to cook rice, but the most common are stovetop, slow cooker, or double boiler. We will tell you more about how to cook this cereal using different devices below.

There is a wide variety of recipes for making long grain rice using different ingredients and appliances. Everyone can choose the right one for themselves.

What is the difference between a long grain variety and a round grain variety?

“What is the difference between a long-grain variety and a round-grain variety?” - this question is of interest to many lovers of this cereal, because the varieties differ not only in appearance, but also in taste and composition of useful components.

The main difference is the appearance. Round-grain rice has rounded grains, while long-grain rice has an oblong shape.

Round varieties of rice contain a large amount of starch, which cannot be said about long ones. Long-grain rice is considered more useful and tasty. With proper cooking, it does not turn into a mushy mass and retains the original shape of each grain.

When preparing this or that dish using rice, it is necessary to choose the right variety of this cereal. For example, it is better to use long-grain rice to cook friable pilaf, but if you want to enjoy porridge with milk or some kind of dessert, then round rice is ideal for this.

Having studied the materials on this topic, we can conclude that long-grain rice is a very healthy, tasty and easy-to-cook cereal. Thanks to the wide variety of rice varieties, everyone can satisfy their taste preferences.