How to cook rice in a saucepan?

Rice - one grain, many dishes. Crumbly rice for garnish, viscous or liquid milk porridge, basis for sushi or rolls.All this can be cooked on the basis of rice, the main thing is to know the technology of cooking to get a dish of the desired consistency.

The characteristics of the finished dish depend on the type and variety of rice used: whether it will be a crumbly option for a side dish, sticky or liquid porridge with milk. The use of one or another raw material also determines the ratio of cereals to liquids and the cooking time.

More liquid is taken when cooking long-grain, as well as wild and brown rice. The ratio of grain and liquid looks like 1: 2. A similar proportion is valid for the steamed variant. If rice is pre-soaked in water for a long time, the volume of water can be reduced by 20-25%.

Brown rice requires 4 parts water to 1 part rice. And if the latter is not soaked, then the volume of water is increased to 5 parts. Wild rice is prepared at the rate of 2.5 parts of water per 1 part of cereal. These are only general recommendations for wild and brown rice, usually manufacturers give clear recommendations regarding its preparation. Be sure to take advantage of these tips.

For milk porridge should follow other recommendations. Liquid porridge is prepared from 1 part of rice and 5 parts of liquid. The latter involves mixing 3 glasses of water and 2 glasses of milk. If you need to get a more viscous porridge, then the volume of water is reduced to 4-4.5 parts.

Cooking time also depends on the type of rice. So, long-grain after boiling boils for 20-25 minutes. Round grains - a quarter of an hour, a maximum of 20 minutes from the moment of boiling. Steamed rice in a saucepan is cooked a little faster - 10-15 minutes. Wild and brown rice is cooked the longest. The total cooking time of the first is 50-60 minutes, the second - 40-45 minutes.

Today there is also rice in sachets. Using this product allows you to quickly determine the exact amount of rice per serving, and also simplifies the process of washing dishes after cooking. Boil the product should be in a bag, adding salt to the water and, if desired, spices. As soon as the bags are ready, they are removed, cooled a little, and then opened, and the rice is transferred onto the plate.

Cooking time of such a bag is a quarter of an hour, if it is white rice and 25-30 minutes - if it is brown. Typically, the manufacturer indicates on the label to the product the required amount of water and cooking time. Put the bags in boiling liquid.

First of all, it is necessary to sort out and wash the grits to get rid of rice dust and impurities. It is necessary to wash the rice until the liquid from under it becomes transparent. In the East, they say that you need to wash the cereal 7 times to get a delicious dish.

You can pour the rice into the bowl and pour water into it, and then, by shaking the dishes a little or by going over the rump with your hand, carefully pour out the water. You can use a more innovative way and pour the rice into a suitable sieve, which is placed under a gentle stream of water.

Rinse rice should be gradually increasing the temperature, that is, first rinsed in cool water, bringing the temperature of the liquid to the end of the procedure to 50-60 C.

The next stage of preparation is the soaking of raw materials. The procedure allows you to remove excess starchy grains, as well as reduce the time of their cooking, to avoid strong cooking rice. It is highly recommended to soak long-grain and medium-grain rice, if you plan to get a crumbly mass. Soaking time is half an hour.

Round grain rice can not soak, if you plan to cook milk porridge. Such cereal is not the best option for cooking pilaf and crumbly dishes, but if you plan to cook from it all the same, then soaking will help you achieve the task. Round grains enough to soak in water for a quarter of an hour.

Be sure to soak brown and wild species. Otherwise, their cooking takes more than an hour, which negatively affects the quality of the dish.Soaking these varieties of cereal should be 3-5 hours, you can leave the raw material under water at night.

Thus, it turns out that almost all types of cereals should be soaked before cooking, except for one - steamed. If rice is steamed, then soaking is not only not recommended for it, but also harmful. From this grain become brittle, and the dish - tasteless. Wash steamed cereals thoroughly enough.

Soaking raw materials should be carried out in water at room temperature, you can add a little turmeric or saffron to saturate the rice with a pleasant aroma and give a beautiful yellowish tint.

The method of cooking is determined based on the consistency of the mass you want to get. Crumbly rice can be prepared from a long-grain type of cereal, varieties for pilaf (Devzira, Jasmine, Basmati, etc.) are also suitable. Grains must first be processed. For milk porridge used round grain varieties.

Rice - this is the croup that requires precise adherence to proportions. It is not necessary to put the leading ingredients (cereals and liquid) "by eye". It is likely to make a mistake and get an unpredictable result.

For cooking should pick a thick-walled pot. This will ensure uniform heating of the surface and prevent burning of the product. During the cooking process you need to tightly close the pan with a lid so that steam does not come out of it. The amount of dishes should be sufficient to cook rice. The latter increases in volume by an average of 3 times. As a rule, for cooking 1 cup of cereal is taken a container with a volume of at least 2 liters.

On the water is often cooked crumbly rice, which is served on the side dish for meat and fish, vegetables, seafood. Raw materials are washed and soaked, then poured into the pan and pour water. On 1 part of the cereal is taken 2 parts of water. If the rice has previously absorbed a lot of moisture, you can reduce the amount of liquid to 1.5 parts.

Salt and spices should be added to the water and put the pot on moderate heat. As soon as the water in it starts to boil, the flame should be reduced and the porridge under the lid should be stewed for about 15 to 20 minutes. It is not necessary to interfere with the cereal during the cooking process, as well as to open the lid.

After a specified time you need to look into the pan to assess the condition of the dish. Readiness is evidenced by the complete evaporation of water and the softening of the cereal. It is more convenient to control the degree of readiness using a saucepan with a transparent lid. If the rice is not ready and the water has evaporated, you should pour a quarter cup of water into it without stirring the dish. If at this stage you find that the salt is not enough, you need to add this ingredient along with the water.

The finished dish does not need to immediately lay out the plates. It is better to turn off the heat, cover the pot with a towel and let the dish stand for 10 minutes. This will allow “reach” rice, make the dish more crumbly, and the taste - expressive.

You can put the cereal in boiling water. To do this, pour the required amount of liquid into the pan, salt it and bring to a boil. After that, lay prepared grits, reduce heat, cover and cook until ready.

If you notice that the amount of water is not enough, you can pour another 50 ml. Rice should always be filled with hot water. The exception is a white round grain type, which is filled with cold water.

On the water they also prepare rice for sushi and rolls. It is better to use varieties specifically designed for these purposes (“Mistral”, “Japanese”, “Soi”). In the absence of those, ordinary round grain rice will do.

The croup should be washed and soaked for a quarter of an hour, then put in a saucepan and add water. 1 part of rice requires 1.5 parts of water. The cooking time is 15 minutes, after which the dish should be given the same time to infuse.

To cook rice in milk should take a mixture of water and milk.If cooked exclusively on milk, porridge will start to burn. The amount of water by 10-20% should exceed the volume of milk.

Cooking cereals is also preceded by washing and soaking. Then it is loaded into the pan, filled with water first, then with milk. This will avoid the "runaway" of the latter. It is also necessary to put sugar and salt, the latter is necessary for the balance of taste. Usually take 2 tablespoons of sweetener and a pinch of salt for 2 cups of rice, however, the sweetness can be adjusted at its discretion.

The cooking time for milk porridge is about 20 minutes from the moment of boiling. If after this time the consistency of the dish suits you, then you should turn off the fire and let the brew stand for 10 minutes. If it seems thick, you should boil the brew for another 5-7 minutes. The important point is that after removing the pan from the fire and during the infusion, the grains will be added a little more in volume, that is, the porridge will become slightly thicker.

There is another technology for boiling milk porridge. First you need to boil the rice in water until half ready (for a glass of cereal - 3 glasses of water). Cooking time should be halved of the total cooking time of a particular type of raw material. After that, in the grits, in which there will still be plenty of water, pour in 2 cups of milk and boil, opening the lid, until ready.

Do not pour all the milk at once - the temperature difference will not benefit the croup. It is better to pour out the milk, dividing the volume into 2-3 servings, adding the next 5-7 minutes after pouring the previous one. After adding milk, the fire should be reduced and periodically stirred porridge. This will avoid its burning.

Finally, you can cook the rice until half cooked in salted water (pour hot water and let it boil), then discard in a colander, so that the glass has excess moisture. At this time, put the milk on the stove, bring to a boil, put the sugar and put the cereal in the same place. Boil for 10-15 minutes until cooked.

Steamed rice retains a maximum of useful substances and is obtained crumbly, airy. It is most convenient to cook it in a double boiler or a slow cooker, however, in the absence of such, a regular saucepan will do.

Rice must first be washed and soaked in salted water for 1-2 hours. If you do not put salt in the liquid, the finished dish will be bland. After a specified time, the rice fold in a colander and let drain water.

Pour water into the pan, its volume should be enough; but when installing a colander on it, the water should not touch the latter. Water needs to be boiled, then set a colander with rice on the pan. Reduce heat and simmer the cereal for a couple of half an hour, stirring occasionally. To create a greenhouse effect, cover the colander with a lid. After a specified time (it is better to additionally check the dish for taste - it should be the degree of “al dente”) turn off the heat and hold for another quarter of an hour under the lid.

Adding table vinegar helps in making crumb. It is poured with water at the rate of 20 ml per cup of rice. Instead of vinegar and vegetable oil will do - about 1 tablespoon per cup of raw materials. However, using this method increases the calorie content of the finished dish.

You can also add some milk to the rice to get a white shade of the finished dish. Milk should be taken approximately 50 ml for every 2 cups cereals. It is important not to forget to keep the balance of cereals and liquids, that is, if a certain amount of milk is taken, then the amount of water should be reduced by the same amount.

Another secret to obtaining crumbly rice is to pre-fry the kernels to a golden hue in a frying pan with a little oil. The preparatory stage, as well as direct cooking, remain unchanged.

If you need a sieve or a colander, and the holes in them are too large, you can cover the dishes with a layer of gauze folded 2-3 times.Already on top of it pour the grain: so the grains will not fall through the holes of the colander.

Instead of cooking water for crumbly rice, you can take vegetable or meat broth, then the dish will turn out to be more saturated and tasty. However, if salt is already added to the broth, then its amount should be reduced by adding salt to the cereal.

You can cook rice without adding salt, seasoning the finished dish with soy sauce, or make a more complex dressing by mixing 2 tablespoons of soy sauce with a teaspoon of rice flour.

If you have salted rice for a side dish, you can fix it by washing it in a colander under cold boiled water. By the way, water for cooking a side dish can be flavored with bay leaf, and also add spices. It goes well with turmeric, zira, thyme, saffron, cardamom, cloves. For a more pronounced spicy taste, it is better to grind spices on your own, just before adding to the pan.

Vegetable oil helps to give the dish a delicate creamy taste. It is recommended to add it along with the laying of all the ingredients - about a tablespoon in a glass of cereal.

Rice cooked on water can be stored in a refrigerator for up to 3 days by placing it in a container with a tight lid.

Milk rice porridge before serving should be flavored with butter. For a more delicate texture, you can grind the finished dish through a sieve or punch through a blender. In the same way cooked porridge for young children. Adding sweets and increasing the benefits of milk rice porridge will help adding honey, dried fruits, pumpkin.

It is better to put honey in a slightly cooled dish (its temperature should not exceed 40 ° C), soak dried fruits for an hour in hot water, drain and scald with boiling water, and cut the pumpkin into small pieces so that it can boil, but not become puree. For porridge it is better to take sweet varieties, for example, nutmeg.

Option supplements for savory milk porridge - grated cheese, butter, herbs and chopped nuts. For a more harmonious taste, reduce the amount of sweetener.

How to cook rice in the pan, see the next video.