How to cook rice for garnish?

Rice is tasty and healthy cereals, ideal for all types of meat and vegetables. But many buyers are faced with the problem of choosing the right cereals. Let's deal with this issue.

First you need to decide what of this cereal you will cook.

For pilaf or side dish, crumbly varieties are suitable, for example, basmati, devzira and jasmine or wild brown. Round cereal is more suitable for desserts (casseroles, pies, puddings, etc.). This type of cereal is rather sticky due to the large volume of starch and keeps its shape perfectly. Round grain rice is also suitable for Japanese dishes. For Russian cereals with meat, mushrooms, polished or steamed rice is more suitable, as well as a variety of jasmine.

Before the main selection of cereals pay attention to the packaging. Make a choice in favor of the boxes in which there is a special window for cereals. So manufacturers have nothing to hide from you.

Each type of cereal has its own cooking rules. Now we will introduce you to them.

We already said earlier that this variety is rather sticky and many housewives usually get a big sticky ball. Here are some small recommendations on how to boil round rice properly:

• thoroughly wash the cereal in cool water (about seven times);
• calculate the correct amount of water according to the formula - 300 ml per 100 g of cereals;
• bring the water to a boil;
• we put salt and seasonings according to your taste sensations;
• put porridge in boiling water;
• put in the water one tablespoon of refined sunflower oil;
• Switch the fire in comfort to the smallest and cook for 25 minutes. under the lid. Stir porridge is not necessary.

Recipes crumbly porridges are very popular among hostesses. For their cooking, many recommend taking varieties of basmati and jasmine, as well as steamed rice.

Rules of cooking long grain crumbly rice. For cooking, we take 250-300 grams of cereals in terms of four portions:

• wash rice in cool water, periodically replacing water (10-15 times);
• calculate the volume of water according to the formula - 600 ml per 300 g of cereals;
• salt and put spices to your taste preferences;
• put the cereal in boiling water;
• we make the biggest fire in comforts and simmer for seven minutes;
• continue to make the temperature the lowest, cover with a lid and torment fifteen minutes without stirring;
• turn off the stove, put the oil and leave for twenty minutes.

This variety is most popular in the states of the Middle and Far East. It may be that it has a less appetizing appearance compared to white rice, but bypasses it in the number of useful substances. With its regular consumption improves metabolism.

Rules for making wild brown crumbly rice:

• wash the grains to clear water;
• scald with boiling water and wash again;
• we put the cereal in a high container and fill it with a large volume of water. Leave in this state for a period of time equal to seven hours;
• put the grains in a saucepan and pour cool water;
• We wound up for eight minutes under the lid;
• we make the fire in comfort the smallest and we burn for another thirty minutes under the lid closed;
• let stand under the lid for fifteen minutes.

Black rice in our area is more rare because of its pricing policy. It has a slightly sugary exotic taste properties, is rich in antioxidants, prevents aging of the body.

Proper preparation of black rice:

• fill with hot water for twelve hours (to save all the most valuable substances and soften);
• drain the water, put the cereal in an enamel bowl with cool water;
• add salt and boil;
• we put the cereal into the water and we mix it under a lid for forty-five minutes on minimal heat, stirring constantly.

We will need:

• 2 tbsp. rice;
• 1 teaspoon of turmeric;
• half garlic;
• 100 ml of vegetable oil;
• 1 tablespoon salt.

Cooking:

• pour the rump with hot water and insist for about ten minutes;
• wash porridge hands, regularly changing the water (should be "transparent");
• heat the pan, pour the oil of vegetable origin;
• pour the cereal into the pan and fry, constantly stirring with a spatula;
• add salt and after four minutes pour in a glass of water. Mix, breaking lumps;
• we put turmeric and other spices according to your taste preferences;
• we put garlic teeth;
• after the water is brought to a boiling state, we reduce the temperature in comfort to the minimum and we reduce to approximately fifteen minutes.

We will need:

• 2 tbsp. cereals;
• 4 tbsp. broth solution from meat (or 1 bouillon cube);
• salt and spices;
• 70 ml of vegetable oil.

Cooking:

• calculate the volume of broth solution according to the formula - 200 ml per 100 g of rice;
• pour porridge with boiled water (but hands must endure) and begin to grind the grits, changing the water periodically;
• drain water;
• heat the pan, put the butter, and then clean rice;
• fry the cereal for about seven minutes, stirring regularly;
• put porridge in the form and pour the broth solution. Put salt and spices according to your taste sensations (if they are not in the broth);
• get rid of lumps. Cover the form with foil and bake about forty minutes at 200 degrees.

It is necessary to warn that the porridge from the multicooker comes out a little dry.

We will need:

• 1.5 multivariate art. rice;
• water.

Cooking:

• good my cereal;
• at the bottom of the tank, pour 800 ml of water, install a steam plate;
• put the cereal in there and turn on the “double boiler” mode for half an hour;
• served with butter or gravy.

This dish is the hallmark of the city of Milan and is served in most homes on special occasions.

We will need:

• 200 grams of rice;
• 600 ml of broth solution;
• brain bone;
• 20 grams of butter;
• 35 grams of parmesan;
• 0.1 g saffron;
• salt pepper.

Cooking:

• heat the broth;
• in cool water, extract the brain from the brain bone. We cut cubes on the average size;
• we heat the fat from the bone marrow in the pan;
• chop onions, and after frying in fat from the bone with the addition of butter;
• we put rice and we weave to its translucency;
• reduce the fire, and pour the broth in portions (one evaporated, pour the other) for 15 minutes. Cook under cover on low heat;
• put the saffron. Tomim seven more minutes, stirring regularly;
• grate parmesan in the finished dish.

I think many people know that you can buy this dish in a frozen state in the nearest store, but it is much more tasty when cooked with your own hands.

We will need:

• 200 grams of rice;
• 100 grams of corn;
• 100 grams of green peas;
• 100 grams of red bell pepper;
• 3 tablespoons of vegetable oil;
• 1 curry pinch;
• salt pepper.

Cooking:

• determine the volume of water according to the formula 1: 5;
• we throw the cereal into salted water after it has left for about ten minutes;
• sprinkling a pinch of curry;
• fry pepper;
• put the rest of the ingredients on the pan;
• salt and pepper according to your taste. Fry it all together a couple of minutes.

We will need:

• 1 cup of rice (jasmine varieties);
• 2 cups of water;
• salt.

Algorithm of preparation:

• put cereal, water and salt in a microwave container;
• set the container in the microwave oven for ten minutes with a power of 800 W;
• if you need a dry adhesive product, later we will install the container for another ten minutes in the “thawing” mode (power about 240 W).

Rice with egg is one of the most famous dishes in China. To prepare it, it is recommended to take in advance the finished chilled product.

We will need:

• 1 tbsp. boiled porridge;
• 1 tbsp. fresh green peas (if not, you can use frozen);
• 4-5 eggs;
• soy sauce;
• 10 dzhusay onion feathers;
• 50 ml of any vegetable oil;
• dark sesame oil;
• 50 ml of water.

Cooking:

• mix in a bowl a couple of eggs, water and soy sauce, whisk thoroughly, whisk;
• put green peas and onion crumble in advance;
• heat the oil in a wok or stewpan with a rather dense bottom and put the porridge. Fry a couple of minutes, stirring regularly;
• put a mixture of peas, eggs and onions. Fry, stirring, without reducing the fire in the hob;
• we put seasonings according to your taste sensations and we torment so about seven minutes.

For rice rice should buy round grain rice. Rice chopsticks are an unusual, but, most importantly, delicious, way to serve a side dish.

We will need:

• 2 tbsp. round grain rice;
• 1 tablespoon potato starch;
• 100 grams of flour;
• 2 eggs;
• 50 ml of vegetable oil;
• 5 glasses of water;
• 1 teaspoon flour.

Cooking:

• boil the porridge in salted water and let cool slightly;
• we put eggs in warm rice and mix well;
• we put potato starch and once again interfere;
• we form sausages from the resulting mixture, rolls of sausages and roll them in flour from different sides;
• fry in vegetable oil in a heated frying pan;
• served with sauce and herbs.

We will need:

• 80g round grain rice;
• 1 large zucchini;
• 2 chicken eggs;
• 50 grams of hard cheese;
• 2 tablespoons chopped greens;
• 1 tooth of garlic;
• salt and pepper (according to your taste).

Cooking:

• wash and boil porridge;
• we relieve the zucchini from the peel and rub it on the smallest string;
• Salt zucchini, so he gave the juice. A little later, squeeze and pour the juice;
• we lay eggs;
• we put in advance the crushed greens, grated garlic and a piece of cheese;
• put cereal;
• put some spices according to your taste;
• we spread the resulting mixture into a pre-oiled special baking dish;
• bake at a temperature of 200 degrees for about a minute thirty. Somewhere in two or three until immediate readiness sprinkle the rest of the cheese.

We will need:

• 100 grams of rice;
• 300 grams of mussels;
• 1 onion;
• 1 carrot;
• spices (salt, pepper, turmeric, zira) according to your taste;
• vegetable oil.

Cooking:

• chop the onions in squares, and carrots into cubes;
• fry them in vegetable oil for a couple of minutes;
• thoroughly wash the seafood and put in the pan to the vegetables. Fry, stirring regularly, for five minutes;
• put porridge in the pan;
• sprinkle with spices according to your taste, put turmeric, so that the rice gets a beautiful golden hue;
• pour in a saucepan boiled water. The water level should be a couple of fingers above the porridge;
• We torment so under the closed lid on minimal fire.

Composition:

• 0.75 art. rice;
• 400 g white cabbage;
• 1 egg;
• 2 tablespoons of dill;
• 2 tablespoons of flour;
• salt pepper;
• Vegetable oil.

Cooking method:

• wash and cook cereal;
• three cabbage on a grater and put in porridge;
• put chopped dill, spices, flour and egg in the resulting mixture (if you prefer, you can leave the egg);
• mix everything well;
• We form small cutlets from the resulting consistency and fry them in vegetable oil over low heat on both sides.

We will need:

• 4 tablespoons of black rice;
• 2 large tomatoes;
• 1 tablespoon of lemon juice;
• ginger root about one and a half centimeters long;
• 1 teaspoon coconut;
• 200 ml of milk;
• salt;
• 1 tablespoon of olive oil;
• a few leaves of dill, parsley and mint.

Cooking:

• chop ginger root and tomatoes;
• put coconut chips, chopped ginger root and tomatoes, lemon juice in milk;
• beat this mass with a mixer;
• Boil the porridge, and then fry in a pan in olive oil for a couple of minutes;
• Pour the porridge on the pan with a mixture of milk. The ratio is 1: 2;
• So shake about 15 minutes;
• a few minutes before readiness add greens to the mixture, and then remove.

Lakhanorizo ​​is a famous Greek rice dish, which is very easy to cook.

So, we will need:

• 1 tbsp. round grain rice;
• about 600 grams of white cabbage;
• 1-2 carrots;
• 1 onion;
• 50 ml of olive oil;
• a few stalks of green onions;
• coriander in grains (according to your taste);
• somewhere 5 black peppercorns;
• a few stems of parsley;
• 100 ml of tomato juice.

Preparation step by step:

• chop onions in small squares, and carrot circles;
• fry onions and carrots in a frying pan to “transparency”;
• put chopped green onions to vegetables;
• put chopped cabbage and continue to fry all this mixture on the biggest fire until the cabbage gives the juice;
• cover the pan with a lid, reduce the gas in the hotplate and simmer for another 20 minutes;
• We recommend before serving, sprinkle with parsley and let stand for about 10 minutes.

For special events and activities in life, the food on our table should look perfect, and dishes with rice are no exception.

Here are some options for how you can beautifully serve rice dishes. Glass wine length smear the inside with soft butter. Put a mass of rice in a glass. Turn the glass upside down and shake gently. It turns out a kind of cake, which we made in the sandbox as a child, but only from porridge. In the same way, you can use small-sized cups to reduce the size of our "kulichikov." We spread them around the perimeter of the plate, and in the center we place meat or vegetables.

You can mix porridge with greens, peas and corn. It will turn out simply and with taste. With rice and meat it is good to serve fried mushrooms, for example, mushrooms.

Now we present to you the option of restaurant filing. Fry the onion. Put it in the pot. Carefully wash the cereal and put it in a saucepan with roasted onions. Pour the water and boil the resulting mixture. For a few minutes before being ready, sprinkle with basil and put a tooth of garlic. Let stand under the lid of the pan for about twenty minutes.

You can put rice, laid out evenly, in a large dish, and in the middle of this dish put a small bowl, a socket (or just a beautiful little plate) with the sauce inside.

How to cook rice for garnish, see the following video.