How to cook rice for garnish?

Not all housewives can cook razvaryry and tasty rice. You must comply with certain proportions, then your side dish will always be obtained.Our recommendations will help to cook this cereal correctly.

When choosing rice for cooking a particular dish, you should consider its appearance.

• Round variety has a good absorption ability, easily glued. Good for making rolls, sushi, cereals, casseroles.
• The average grain is represented by small oval grains about half a centimeter long. It is used for the manufacture of pilaf, soup or pickle.
• Long grain is characterized by long thin grains up to a centimeter. Such croup is not glued. It is the perfect garnish for fish, meat. It goes well with vegetables. Used as an ingredient in salads.

Boiled rice is a simple dish. However, in order to make it successful, should know certain tricks.

• Initially, you should choose the right dish, it should be deep, have thick walls and a bottom. This may be a pot or a pot. The main thing is that the grains are uniformly heated from all sides. First, the grain shell should soften, then the core passes 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 croup can burn.
• The rice is removed, the mote, dark grains (if any) are removed.
• The croup is repeatedly washed in running water until the white and turbid liquid becomes a clear and pure substance. It should not be forgotten that the water used for washing is necessarily cold. This is due to the fact that using for washing hot or warm water, you can brew starch, which is contained in the outer shell of the kernels.

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

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

• round grain - 2.5: 1;
• the average grain is 2.25: 1;
• long grain - 2: 1.

The duration of cooking also depends on the shape and size of the grain:

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

200 grams of cereals take a glass of water. Rinse thoroughly with rice to remove gluten. Grains of rice put in a saucepan, add water, add salt to taste. Pot, covered with a lid, send to the fire. At the moment of boiling, reduce the power of the plate. The cooking process will be about 15 minutes. At that moment, when the liquid is absorbed by the rice, remove the container from the fire. In the next half hour it is required to keep warm in a saucepan, with this purpose cover it with a warm cloth. After the above time, stir the garnish, add a piece of butter.

Home Helper Multicooker help make a crumbly side dish without problems. This will require:

• one piece 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 device. Top poured water. Salt and butter are added. The device is closing. Exposed mode "Rice" (or "Milk porridge"). After completion of the program, it is necessary to stand for some time in order for the rice to finally steam out and become even more tasty.

This product is subjected to special heat treatment, which, however, takes away from it a fifth of the useful properties. Cooked crumbly steamed rice can be as follows. Take 1 cup of steamed rice for 1 and a quarter cup of water. After washing the grits soak for 30 minutes. Put the cooking container with grits and water on the stove. After boiling water to reduce the fire. Salt, add oil to taste. After that, cook the side dish for about 20-30 minutes until the final preparation.

Another option for cooking steamed rice is without soaking. In this case, it is necessary to take a liter of water for 1 and a half glasses of cereals. Rice grains are placed in boiling water. It is cooked for 30 minutes in a pan covered with a lid. After cooking, remove the dish from the stove and let it sit for 10 minutes.

Cooking Uzbek pilaf is associated with the knowledge of the details of the cooking process and requires certain skills. Having taken the case, you should prepare the necessary utensils. Ideally, it is a round cauldron with a convex bottom (cast-iron or aluminum with thick walls). At the preparatory stage should stock up on provisions:

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

Initially the cauldron is placed on the fire and warms up. In a heated pot, oil is poured gently, which must flow down the walls of the cauldron (or the fat is heated). The fire at this moment should not be big. Oil or fat is not boiled, as vegetables and meat should be roasted, not quenched. Lamb is cut into slices of the same size, of arbitrary shape (but not too small). Meat is fried until it acquires a brown tint at maximum heat.

Wash the peeled onions and dry them with a paper towel. Cut into half-rings and add to roasting meat. Peeled carrots are also cut, but in the form of long sticks (grater should not be used: in this case a lot of carrot juice is released and the vegetable will be stewed). The resulting billet is added to the cauldron at the moment when the color of the bow becomes gold. The mass is mixed and fried within five minutes.

Carefully washed rice is given a place on top of the improvised pillow (do not allow the cereal to mix with the components of the pillow). On top of the rice is placed a saucer, on which boiling water is gently 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 disturb the monolithic layer of rice. The process of final preparation is carried out on high heat, without covering the lid. It turns out that the rice is steamed over a pillow of meat and vegetables, which makes a crumbly dish.

After boiling water rice is punctured in several places to the bottom, a little hot water flows into these holes. Four slices of garlic are carefully divided. The container is closed with a lid, the flame is reduced to a minimum, the dish stews so for a quarter of an hour.After turning off the stove, do not open the lid for another quarter of an hour so that the dish reaches the desired condition. Before serving, turn the contents of the cauldron into a large flat dish: there will be rice at the bottom, and a vegetable and meat pillow on top.

The side dish has an attractive appearance, is tasty, easy to prepare. To prepare you need to take:

• ¾ cup long rice;
• the bulb is larger;
• bigger carrots;
• ½ tins of green peas;
• ½ can of dessert corn;
• a teaspoon of turmeric powder;
• sunflower (can sesame) oil.

In a skillet with high sides oil is poured, which is heated to a hot state. Diced onion and carrot are roasted in it for 5 minutes. In the process of roasting, stirring occasionally, you need to add turmeric powder. After the onions and carrots are sufficiently browned, the grits cleaned from starch are laid on top, evened out evenly and poured with boiling water.

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

It is better to make an exquisite dish with Italian roots from round rice. For its preparation should be used:

• ⅔ cups of round rice;
• 100 g Parmesan;
• ½ chili;
• a pair 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 butter in a frying pan. Onions, chili, garlic are chopped very finely and fried in butter. This is done neatly: the bow should just become transparent, but not change the color. Mushrooms are laid out in vegetables, pre-cut into large pieces. All ingredients are fried for 5-8 minutes. In another pan over medium heat, dry rice is fried in olive oil until it is transparent.

Groats are transferred to the first pan, where vegetables with 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 liquid is absorbed by the rice, the process is repeated several times until the rice is completely cooked (it should be soft, but not boiled soft). The mixture is made from grated cheese and finely chopped parsley, which is laid out in rice. Melted cheese gives the dish a delicate and unique taste.

Earlier it was noted that the characteristics of rice grains, expressed in shape and size, affect the cooking time and features of the cooking process. Below are some recommendations for cooking different varieties of rice grains.

• Such raw materials are characterized by the presence of a larger amount of starch in comparison with other types of rice cereals.
• To obtain a crumbly state in the finished form, such a product must be thoroughly washed and dried before cooking. Dry it can be spread out on a sieve.
• Fire when cooking is used medium to boil water and small after boiling.
• Capacity for cooking is covered with a lid on a mandatory basis.
• Stir rice should not be, because it will cause the production of excess starch, which prevents the formation of crumbly structure.
• After the rice has absorbed all the liquid in itself, it can be removed from the heat and insisted until ready.

• It is advisable to prepare long kernels in pans with thick walls and a tight-fitting lid.
• The preparation of such cereals for cooking consists in washing them until the turbid shade of the liquid disappears.
• To check whether there is enough water for cooking rice, you can use this trick. Immerse the thumb in the water, touching the rice: if the phalanx is half covered, then a sufficient amount of liquid is poured.
• It is important not to overdo it, because, using rice as a side dish or a component of the salad, you should not forget that when preparing the dish can be used sauce.
• The lid, which tightly covers the pan, will help make the grains more crumbly and prevent them from sticking together.
• Before boiling water fire is as large as possible, after boiling - the slowest.
• After turning off the fire does not hurt hold the rice under the lid for a couple of minutes.

• The composition and content of trace elements is more useful than white.
• Preparing like white, but the boiling time after boiling should be longer (5-10 minutes).
• Its disadvantage is that it deteriorates faster.
• Use oil for the preparation of such rice is not required, since brown rice contains it in itself.

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

How to cook rice for a side dish, see the following video.