How does the volume of rice increase during cooking?

Probably, everyone wondered how, at home and without using specially designed equipment, make excellent rice. You must clearly know the basic rules, and adhere to them in the process of cooking. For example, an increase in cereal size, exact cooking time and other nuances.

The correctness of the preparation is easily determined by the appearance of the cereal. In addition, it will have a special, pleasant aroma. Grains of rice are clean, separated from each other and are soft taste. This dish will be very tasty and will not even require supplements. Rice is an excellent base that combines with other dishes and additives as a side dish or on its own.

Since there are different varieties of cereal, you can experiment with taste and sensation. So, long grain is more gentle and light. In Asian countries, round cereal is sticky structure. Basmati is distinguished by dryness and nutty flavor, so it is chosen by those who need such properties.

Like all cereals, in the process of cooking rice grains increase in volume. The finished dish will differ from the initial quantity. So, about a glass of uncooked rice will make 3.5. If you take the average value (for example, lunch for an ordinary family), two hundred grams of the product is enough. Based on these calculations, a company of 3-4 people will need 1.5 cups of rice. With the increase in the number of those who need to be fed, the volume of cereals is also growing - two glasses for 4–6 people are required already.

The interval from the inclusion of the plate to the readiness of the product is half an hour. For a rational waste of time, it is better to initially boil the cereal, and then engage in other dishes. Rice stays warm for about 30 minutes. When spending on basic food within 1 hour with a side dish will not have any problems. Grass during heat treatment changes the volume. After removing the pan from the fire, the croup is only “preempted.”

Some varieties from Asia tend to have a slight swelling after heating. For ceremonial meals, rice is prepared immediately before or shortly after meeting guests. Cooking does not cause concern to the owners. You can devote yourself to those present, along with treating them drinks and snacks, absolutely not being distracted by the kitchen.

To get the best result, it is useful to read the recommendations on the package. Receptions can vary, based on the variety and names of future culinary delights. If you intend to please homemade pilau, you should take into account the increase in rice several times. Vegetables and butter have a smaller effect on volume. The mass of rice will increase when immersed in water.

In the finished form, the weight increases by half. A prerequisite for obtaining a crumbly product is the correct calculation of the liquid. It is important to ensure its abundance. With a lack of water, the product does not reach the desired degree of readiness and can be burnt by evaporation. Excess water also does not guarantee a tasty meal due to excessive moisture and softness. Experienced housewives adhere to the proportions 1: 3.

For the preparation of milk porridge requires a significant amount of milk, since in this case the most famous varieties increase 3.5 times.

Rice is an excellent and versatile side dish, worthy of even serving on a festive table. Its taste, texture is directly dependent on the method and time of its preparation. Cooking time of this cereal, taking into account the time for boiling water is about 30 minutes, if you cook longer, it boils soft. As a rule, rice begins to be cooked in the first place, because after its readiness it retains heat for half an hour.During the cooling period, it “reaches” the most pleasant, steamed consistency, becomes moderately hot, and is ready to supplement meat, fish or vegetable dishes.

Often, the cereal is used for salads, so after cooking it is necessary to wait for it to cool completely. Rice cereal cools completely within one and a half hours after it is cooked. At the same time, the grass becomes tougher than when it is supplied in the form of heat. Such a difference in the consistency of rice cereal must be considered when determining its compatibility with various products. So, cooled, dense rice goes well with seafood, vegetables, while the soft, steamed version can significantly improve the taste of meat and fish dishes.

This cereal is of different varieties, is subjected to the production of various types of processing. Grain producers process rice according to its purpose - for side dishes, cereals, soups, and so on. Therefore, when choosing cereals, it is necessary to carefully read the package with the designation of the rice variety and the method of its processing and the instruction, which specifies the nuances of preparation and the purpose of the specific rice variety.

Different rice varieties increase in volume when cooked in different ways. Thus, long grain rice increases in volume less than round. Wild, brown rice swells an average of 1–1.5 times.

When adding an insufficient amount of cooking rice, the grits will begin to burn from the bottom of the pan and after half an hour the product will remain raw, that is, actually spoiled. At the same time, a large amount of water in the pan will lead to the cooking of rice, the loss of its shape and taste. The best is the ratio of water and rice in a ratio of 1: 2, milk - about 1: 1.

The proportions of liquids and cereals must also be adjusted depending on the intensity of the fire. If desired, excess water is removed by a ladle. Therefore, it is important when cooking rice dishes to monitor the state of the product during its boiling.

You will learn more about how to cook rice in the following video.