How to cook basmati rice?

Rice groats for Russian people are not exotic. But some dishes with it may surprise even the sophisticated audience. A dish of rice "Basmati" - one of them.

Rice cereal with the unusual name "Basmati" - Punjab groats with long, thin grains that are not boiled soft. Ready to eat, it attracts with a nut flavor and a light yellow color. The prepared grains increase in size several times.

From the usual Russian-speaking population of cereal product This version of rice has several characteristics:

• cooking takes less time;
• less water required;
• the finished grain is always crumbly;
• the smell has a special aroma.

The product is rich in minerals and vitamins. The presence of folic acid makes it an ideal product for pregnant women. Selenium helps restore bone tissue. Potassium improves heart function.

Glucose helps restore energy. Fiber successfully lowers cholesterol, cleans the intestines. This rice variety does not accumulate harmful substances.

If we talk about specific diseases, the rice culture from Punjab helps with gastritis and stomach ulcers. It is advised to use people with problematic kidneys, heart, pancreas. The use of cereals in patients with hepatitis will have a positive effect. Women, he will help avoid toxicosis.

"Basmati" in the first place - food. However, in certain situations it can harm a person. Therefore, its use should be limited in cases of:

• excess completeness;
• pains in the intestines;
• age less than 3 years.

But even children over the specified age should not cook dishes with a “royal” variety of cereal culture too often.

If you refuse frills, then you should remember 5 simple steps.

1. Dry rice cereal rinse well in clean water.
2. Boil the liquid (it should be 1.5-2 times more grain by volume).
3. Pour into boiling liquid cereal.
4. All cook over high heat for 5 minutes, and then turn off the fire.
5. Cooked food should be covered with a lid, let it brew for 20 minutes.

This recipe is suitable for salads, side dishes. It is especially good when adding pepper, rosemary. From the technology for the implementation of the necessary cooking surface.

An exotic variety of cereals is quite simple to cook in Russian-speaking latitudes otherwise. The rice of this variety is thoroughly washed, filled with water for half an hour. Then put the pot with him on the stove. When water boils, the fire is reduced to a minimum. Under the lid, the dish boils down, absorbing the remaining liquid for 20 minutes or more.

The royal variety cooking in modern technical equipment has unique specificity. To do this, rinse 200 grams of cereal, place it with salt, turmeric and olive oil in a slow cooker. There the ingredients are mixed with 600 grams of water. On the electrical device exhibited mode "buckwheat." Now we have to wait for the preparation.

Using the microwave, the original rice product can be cooked quickly. It is necessary to fill the dishes with cereal and water in a ratio of 1: 2. All this should be put in a microwave for 7 minutes with maximum power without a lid.

At the completion of the operation phase, the rice should be covered with a lid with air holes. Meanwhile, the power of equipment should be reduced by half, put the product there for 15 minutes. You can not mix it.

After the end of this stage, the product should be left for 5 minutes. Stir with a fork before serving.

Usual rice dishes are obtained in the process of cooking. This does not mean that there are no alternatives in cooking. Stewing, frying with the help of a frying pan is one of them.

It all starts with washing 250 grams of Indian cereals. It is poured with liquid, sent to boil for 2 dozen minutes. Meanwhile, oil with crushed garlic is laid out in a pan. It is fried in a few minutes, thrown away.

Put peeled onion into the remaining mixture in a pan, 1 carrot in cubes. It roasts 10 minutes.

Over time, 80 grams of peas are put in there, 250 grams of corn. At the end fit 150 grams of broccoli. Capacity for frying is covered with a lid. Grilling should be stopped when the cabbage crunches.

Now all the ingredients are mixed in a pan, stewed for 10 minutes. The resulting dish can be served, carefully mixed.

Valuable variety of cereals perfectly with other products. This makes it an excellent basis for pilaf. The recipe consists of several stages.

• First, rinse with 1.5 cups of rice. It is necessary to prepare a blank of parchment. It should be in the form of a frying pan, be larger. There should be holes for the removal of steam.
• Next, pour 2.5 tablespoons of oil into the pan. In it fried 1 onion. There is poured harvested cereals, spices, herbs.
• The latter are understood to mean 1 tsp of thyme, laurel leaf, cinnamon sticks, cardamom, 2 cloves, 1 lemon peel. It is cooked with stirring for 5 minutes.
• At the final stage, 0.5 liters of water is added to the dish. It is seasoned with 1 teaspoon of sea salt, pepper.
• Now came the turn of the paper blank. Her dip in the water, squeeze. Then put on the pan, put everything in the oven, preheated to 180 degrees for 25 minutes.

In this variant of preparation, it is necessary to strictly observe the sequence of steps. First cooked rice should be thoroughly washed. In parallel, you can boil water, salt it. There you need to pour the washed cereals, turmeric, be sure to close the lid.

At this stage it is important to reduce the heat to a minimum. Rice continue to cook until fully cooked without stirring. When the crumbly mass absorbs all the liquid, you can turn off the stove. The pot remains on the stove, covered with a warm towel for 10 minutes.

This option of cooking rice culture flew in from India. There it is prepared in the traditional way. Serve the dish to the meat, fish. It goes well with vegetables, canned food, greens.

From the usual boiled rice porridge product distinguishes taste. Oriental recipe gives cereal spice, unusual flavors of nuts, milk. Attention is drawn to the friability and juiciness of the finished dish. With all the unusual, it requires a minimum of ingredients:

• 1 cup rice grains;
• 2 glasses of water;
• 1 teaspoon of turmeric;
• salt.

That's enough for 5 people. Cooking time is about half an hour.

The correct “Basmati” is a crumbly mass of individual whole grains, which should be cooked deliciously. In the East, it is often prepared with the use of milk, yogurt, juices, and coconut milk. Not always the ingredients decide everything. Sometimes the cause of the problems lies elsewhere.

If the grains stick together, then the source is in digestion. If the mass is stuck to the bottom of the pan, then the problem is too much fire. In solving the bulk of problems can help the correct choice of the pan. It should have wide walls. This will help to evenly distribute heat.

Immediately before cooking, grits can be poured with water at room temperature. Hold the product better for half an hour. It should be boiled in this liquid.

The original Punjabi grass does not boil soft.When buying, you should check the composition of the product for the presence of impurities from other varieties. If the finished product is perfect, but lumps appear, then you should check the cooking steps or change the approach.

The first thing you need to check the ratio of the volume of cereals and water. Usually the ideal is in the area of ​​1: 2.

Rice should be brought to the boil as quickly as possible. Then the fire should be reduced, and the container covered with a lid. In this state, it should cook for 20 minutes. Mass categorically can not be mixed. After the cooking process is completed, the cooker is turned off, leaving the product in a closed container for 15 minutes. Then the lid is opened, carried out on the mass of the fork to release steam. Now the food is ready. In this version, it will be an excellent side dish for meat, fish, and vegetables.

How to cook crumbly rice on the side dish, see the following video.