How to cook rice properly and tasty?

Rice groats are one of the main components of many national cuisines.First of all, this is due to a large number of varieties of rice, each of which is grown and most common in a particular region. In order to properly and tasty cook cereals, it is important to take into account the varietal characteristics of rice and its properties.

Before you start cooking this or that dish, you must choose the right rice and prepare it for cooking.

The preparation of grains also depends on the food that must be prepared from cereals. If it is necessary that the grains adhere to each other after boiling, they may not be washed beforehand. However, it is still necessary to dip the grains into water once in order to remove particles of dirt and dust from their surface.

To obtain crumbly grits, it must be rinsed under a stream of cold water until the liquid is clear and transparent. To wash the grains, it is best to use cold tap water. In total, the liquid has to be changed about seven times - this amount is enough to wash the starch from the surface of the grains. If it is necessary to reduce the cooking time for cereal, it is pre-soaked for fifty minutes in cold water. It should also be borne in mind that the proportions in this case will also change, and water will need to be added to the grains less.

The proportions of water and cereals, as well as the cooking time depends on the type of rice and the technology of its preparation. The standard rate for a glass of dry grain is two glasses of water, but the amount of liquid may be different. It is best to specify the exact proportions on the package of cereals, where the manufacturer indicates the norms of the bookmark in accordance with the rice variety and the characteristics of its processing before packing. When cooking on water, it is customary to observe the following proportions:

• one and a half glasses of water for one glass of long grain cereals;
• two and a half glasses of water is taken in a glass of round grain and brown rice;
• in a ratio of two to one, cooked rice of medium-grained varieties and steamed cereals;
• To cook wild rice, you need to add three and a half glasses of water to one glass of grains.

The cooking time for rice also mainly depends on its variety. If we consider the easiest way to cook rice - cooking in water, then the croup reaches readiness during the next period of time:

• wild brown rice - one hour;
• red and brown grains cook for 45–50 minutes;
• long steamed grits cooked for half an hour;
• white round grain and long grain non-steamed rice is cooked for 25 minutes.

Rice can be a component of various dishes: from light salads to desserts. Not always when cooking dishes make a bookmark of dry cereals. Most often, rice is pre-boiled in plain water. Cooking on the water also has its own characteristics and nuances, which depend on the dishes used and the equipment used.

For cooking boiled cereal on water, you can use not only a saucepan, but also a frying pan, steamer and even a microwave. The cooking technology will be slightly different in each case. To boil the cereal in a saucepan, firstly fill the required amount of liquid in accordance with the proportions and bring it to the boil on the stove. Hot water needs to be salted and seasoned if desired, after which rice is poured and mixed.

The fire on the stove must be lowered to the minimum value and cover the dishes with a lid. During the entire time of preparation of the grains, the lid is not opened and the grits are not stirred. The rice is cooked for the appropriate time for its variety, after which the pan is removed from the heat and the cereal is stewed under the lid for another ten minutes.

It is even easier to cook rice in sachets, since you can hardly follow it. Even if the croup is stewed longer than the time indicated on the box, the grains will still not be boiled loose, will not stick to the pan, and will not burn. To quickly cook such rice, you just need to put it in a pot of boiling water and keep on medium heat for about 20-30 minutes. After which the bag with the contents is simply removed from the water.

If you cook rice in a pan, then in addition to water, you need to add a large spoonful of vegetable oil. The croup is laid immediately in cold water and brought to a boil, the field of which is reduced to a minimum and the dishes are covered with a lid. Grits cooked no more than twenty minutes.

How to cook delicious rice on the water, you will learn from the following video.

Risotto is one of the most popular Italian dishes all over the world, along with pasta and pizza. There is a great variety of cooking options, but the main component is always rice. If in other countries, risotto is considered to be something exquisite, then at home in Italy it is an ordinary food that almost every Italian can cook. A special feature of cooking rice in this way is that the cereal does not immediately fit into the right amount of liquid, and the whole process is the other way round: a small portion of broth is added to the grains each time after the previous boil.

For its preparation will require the following components:

• One liter of broth - it is better to use chicken, but you can replace it with vegetarian vegetable or fish, and it is recommended to keep a stock of broth 100-200 milliliters more than the specified amount in case it is not enough to cook the selected rice variety;
• 100 grams of butter;
• two large spoons of olive oil;
• one big onion;
• a pair of garlic cloves;
• a pair of celery stalks;
• 400 grams of rice cereal - you need to take varieties that are suitable for making risotto; it can be rice groats of the following types: “Arborio”, “Carnaroli” or “Vialone Nano”;
• allspice black pepper and salt to taste - it is best to use sea salt;
• 400 milliliters of dry white wine;
• 120 grams of Parmesan cheese.

Before you start cooking risotto, you must warm the broth. In a pan, melt 30 grams of butter and add olive oil to it. Add chopped onion, garlic and celery to the oil, mix well and reduce the heat.

To the soft, chopped vegetables, cereal is added, after which the fire increases. The rice is fried with constant stirring for one or two minutes. As soon as the grains begin to become transparent, two glasses of wine are poured into the pan.

Rice with vegetables should be kept stirring and stewing in wine until it is partially evaporated. Next, in the pan it is necessary to pour one ladle of hot broth, add a little salt and pepper, reduce the heat. The contents of the dishes should be constantly stirring, adding each time one ladle broth after the previous one is fully absorbed into the grain.

In this way, the rice is cooked until softened. It is important that while he did not turn into a viscous porridge. If there is not enough broth to make the cereal, you can add boiled water little by little. After the cereal is ready, add 70 grams of butter and grated cheese to the skillet. The contents of the pan are well stirred and covered with a lid for three minutes, so that the rice absorbed the creamy flavor.

The technology of rice for rolls is different from the usual cooking of cereals. It is best to use special varieties of rice with a high content of starch for sushi, as well as the use of white round non-steamed cereals. Before preparing the rice, the grains are washed with cold water and then soaked for a quarter of an hour. For cooking, one glass of cereal is taken one and a half glasses of water. After boiling the liquid, the rice is simmered under a closed lid without stirring for a quarter of an hour.

After the grains are boiled, they should be allowed to brew in a sealed container for another fifteen minutes. To make rice more sticky and comfortable when working, it is necessary to fill it with a special mixture that is made from rice vinegar, sugar and salt. To prepare the dressing, two large spoons of vinegar are mixed with granulated sugar (one small spoon) and salt (one teaspoon). The mixture is heated on low heat with constant stirring. After the salt and sugar are completely dissolved, the dressing is removed from the heat and added to the cereal.

Rice prepared using this technology in Japan is not only used to make sushi. A dish such as Yasai Tyahan is also made from it. For its preparation it is necessary to take the following products:

• four cloves of garlic;
• two onions;
• two bell peppers;
• two hundred grams of broccoli;
• two small spoons of grated ginger root;
• six tablespoons of vegetable oil;
• four hundred grams of boiled rice for rolls;
• four chicken eggs;
• four large spoons of soy sauce;
• ground red hot chili peppers and coriander.

Garlic must be finely chopped or pushed through a press. Onions and sweet pepper finely chopped. Broccoli cabbage is crushed into thin plates. In a cast iron pan, heat the oil and add ginger root and garlic to it. After mixing the cabbage, onion and pepper are laid in the pan.

All components are fried with constant stirring over high heat for four minutes. Next, rice cereal is added to the pan, and the contents are fried another four minutes. With the help of a wooden spatula, the rice should be moved to the center of the dish and formed a slide. In the center of the rice heap you need to make a recess and break two eggs into it. After one minute, the products are mixed and soy sauce, coriander and hot pepper are added to them.

The classic version of cooking porridge involves the use of cow's milk. You can add a little water to the milk, so that the cereal is better boiled soft and does not stick to the pan during cooking. Cereal for porridge is recommended to take white and round. For three hundred grams of rice is taken one liter of liquid. It is better to take 500 milliliters of water and milk. And also a little salt, sugar and butter is added to the porridge. Serve the dish with sugar, jam, berries or fruit.

Before cooking cereal grits need to rinse well. In an enamel pot, boil 0.5 liters of water and add rice. The croup is cooked over low heat until the liquid evaporates. Do not forget to periodically stir the contents of the pan, otherwise the grain can be burnt. After there is no water left in the pan, hot milk, three tablespoons of granulated sugar and half a small spoonful of salt are added to the rice. Milk is brought to a boil and reduce the fire. Porridge must be regularly stirred and cooked until the grits soften.The finished dish is filled with a piece of high-quality butter and kept in a sealed container for about a quarter of an hour.

The key to tasty cooked rice dishes is always the right cereal. If you do not take into account the numerous number of varieties, then we can say that the main types of rice are long-grain and round grain cereals. For pilaf, it is recommended to use only long grains. It is best to take steamed cereals, as it retains its structure well during cooking. Round grains in the cooking process form a viscous mass, as they contain a large amount of starch and are easy to boil soft. Such grits can be used for making rolls, cereals and any other dishes that require sticky rice.

Equally important when cooking rice is not only the cereal itself, but also the dishes in which it will be cooked. Aluminum containers are not recommended for cooking rice, as the grains will stick to such dishes and burn. You should not use an aluminum container for previously prepared dishes from rice cereal, as the grain in it quickly sour. It is best to cook the grain in a cast iron pot with thick walls and bottom or use enameled container.

While cooking cereals you can pour in a little vegetable oil - it is best to use olive oil. It is introduced a little in order to make the rice crumbly. If you add too much of it, you can only harm the taste characteristics of the cereal itself. Therefore, you should use no more than one large spoon of oil in the cooking process.

When cooking cereals varieties "Basmati" use high-quality butter. In a small amount of oil with the addition of turmeric and white pepper, lightly fry dry cereal, and only then the grains are filled with water. Thus, it is possible to get a very delicate and crumbly side dish, in which the grains do not absolutely stick to each other.