Microwave Rice Cooking Recipes

Rice grain has always been considered a very useful product.In many national sets of products it belongs to traditional dishes. Russian cooks and housewives often cook it in one form or another, but not every time ready-made rice cereal turns out to be boiled and crumbly in appearance. This article will talk about cooking rice in the microwave.

It would seem that everyone has long known the concept of “microwave”, but not everyone knows how to heat food, much less cook some real culinary masterpiece. It turns out that such a stove is an indispensable device for a Chinese cook. It perfectly cooks fine crumbly rice cereal dishes, since it can be used with great success instead of a pan.

Fundamental rules:

• the main secret of the correct preparation of such a product is the amount of liquid that is added to the grain of rice (it is poured - it will turn out raw, it is not refilled - it will turn out dry), we need a middle ground;
• instead of water, you can use meat or vegetable broth, which will give rice an additional taste flavor;
• to make the dish more crumbly and tasty, you can add a couple of tablespoons of butter (butter or sunflower);
• when cooking brown varieties, rice is poured with boiling water in the “one to three” ratio and boiled for about half an hour;

There are a lot of varieties of rice grain in the world (red, black, jasmine, brown, etc.), but any variety can be cooked in a microwave oven. All of them are characterized by a unique chemical composition. As a rule, in our country it is round and long grain white rice.

The degree of caloric content of raw grains is about 320-360Kcal, because it is starchy cereal, but after cooking the degree decreases by 2-2.5 times.

Do not forget that rice grains tend to swell and increase their volume. The best choice of capacity for cooking - pan four times in volume should exceed the volume and rice and water;

You can cook almost any kind of rice cereal. The best option would be a round or oblong rice grain. Rice sticking can be avoided by giving the palm to the filtered grains that have been thoroughly processed;

Before heat treatment, rice grain should be well rinsed under a stream of water “until a clean drain”. The only remark is that the water may become clear, but it will not be completely transparent due to the starch, which will be washed out with water from the grain. It is difficult to crush it without following such a procedure, because washing removes starchiness from the grain so that the whole mass does not turn out to be sticky and sticky.

Every dark grain, any garbage must be removed.

To cook the product in such an oven, use special dishes (thick-walled glass with lids).

Cook it under the lid, at maximum power, 15-18min., Regularly stirring the preparing product;

Ideally, with a well-cooked mass, water in the tank should not remain. In the case when there is no water, but the grain itself has not yet been cooked until ready, water is added. Conversely, if the water still remains by the time everything is boiled, it is drained;

Cooked to readiness dish is recommended to insist a few minutes, closing the lid;

Here are some recommended recipes in brief.

The optimal ratio of product with water is the ratio of "1: 2".

You will need to take the following products:

• one cup of rice grains (150ml);
• two cups of cool water (300 ml);
• one tablespoon of olive / sunflower oil;
• glassware for microwave ovens;

Pour 150 ml of washed grain into a saucepan, pour one and a half mugs of water and add vegetable oil (1st degree l.). To mix everything. Salt to taste either before or after cooking.

Cook in two steps:

• rice cook without cover quarter of an hour, microwave power - 800W;
• when the water evaporates, and the mass itself swells, add the remaining half a circle of liquid, close the lid and put in the microwave for 5-6 minutes.

When 5 minutes are over, the product does not get 7-12 minutes, so that it becomes much more tender.

If you wish to speed up the cooking process, it is necessary to use already hot water in the same ratios - this will reduce the cooking time by half. Put the pot in the microwave for 5 minutes and immediately close the lid. Then stir the rice, close the container / pan lid again and put on for an additional 3 minutes.

Such rice has already been steamed, so its distinguishing feature is the ease and simplicity of subsequent processing. Such a pre-processed product is absorbed by a person with a higher intensity.

Those varieties that will be used in the preparation of the roll, under any circumstances should not have crumbly qualities, as its grains according to the technology should have sticky properties in order to stick to one another more easily. Accordingly, the technology of its preparation will have to be described in the following articles.

This product contains a large number of different substances. Among them are:

• starch;
• Vitamin B thiamine, riboflavin, niacin; PP, carotene;
• Vitamins E, contributing to the improvement of the central nervous system, the condition of the skin (they strengthen the hair and nails);
• trace elements of potash, phosphorus, aluminum, copper, zinc, iodine and selenium necessary for humans;
• complex carbohydrates;
• amino acids;
• gluten-free protein (6-9%);
• lecithin;
• gamma-aminobutyric acid;

• sodium deficiency that retains water;
• in obesity, constipation and colic, an excess of such food can harm;
• the useful bran shell contains phytic acid, which interferes with Ca absorption;

It is necessary to take into account that the processing of imported rice from abroad includes exposure to synthetic substances (pesticides, for example), which protect it from insects, improve the external data of the product and its taste.

How to cook rice in the microwave, see the following video.