How to cook crumbly rice?

Rice culture has been used by man for a long time.From it prepare the most famous and famous dishes. There are more than 800 species of this cereal, each of which is unique and requires special preparation.

In order not to lose the reference point in this innumerable variety, a special classifier was created, allowing to distinguish varieties by criteria. The number of grades includes typical features and technological processing of grain. In terms of size and parameters, rice is subdivided into the following types:

• long grain rice, as a rule, of elongated shape reaches 8 mm;
• medium grain is distinguished by rounded outlines and reaches 6 mm;
• Round grain cereals have a small size of 5 mm and a characteristic round appearance.

By processing rice is divided into several types.

• Brown (brown) rice exposed to a gentle effect, allowing to preserve all the useful qualities. It received its color from the cereal shell, giving it a special characteristic flavor with a nutty aftertaste. In addition to the excellent taste characteristics, this type of rice contains the entire set of essential elements, minerals and vitamins, which should be the human diet. Like all natural products, this type of brown rice is stored for a short time, boiling for about 40 minutes.
• White rice produced by grinding grains that lose part of their shell, and with it, and nutrients. But this product is stored much longer than its "brothers". Duration of cooking is 10 minutes, so it is used in fast food. The number of advantages includes low cost.
• Steamed Cereal subjected to special effects, giving it transparency and gold. Gentle steaming helps to preserve the nutritional value of the cereal. In the process of cooking, he turns white and takes on his usual look. Such a product is prepared somewhat longer than usual, the croup is not glued even during subsequent heating, and the grain at the exit becomes crumbly and very tasty.

It is worth paying attention to the most popular varieties of rice.

• "Basmati" considered one of the elite varieties in the world. Its grains are of extraordinary length, with a plastic texture and nutty flavor. The most common type is Indian “Basmati”, followed by products from Pakistan, and then from America.
• Rice "Jasmine" has a pleasant floral aroma, elastic texture, does not crumble and does not stick together during preparation. It is also called "Asian rice" because of its cultivation in the southern part of East Asia.
• Variety "Arborio" - This is a traditional ingredient of Italian dishes. It is known for making risotto out of it - this is a national rice dish, which features all its best properties: translucency and friability, as well as creamy taste-base, perfectly combined with any kind of filler, whether mushrooms . It is cooked to the state of al dente.
• Homeland elite rice varieties "Camolino" is Egypt. The tradition of growing it is rooted in the millennia. During this time, managed to create a variety that meets the highest requirements of this type of plant culture. "Kamolino" is prepared in the best restaurants in France, Italy, Germany and America. It is located on the highest culinary pedestals of the world. He received his honorable place due to his taste acquired in the favorable warm climate of the southern continent.

• Round grain "Valencia", known for its paella, is a famous Italian dish with seafood. This masterpiece of Mediterranean cuisine is famous throughout the world for the quality of its foundation with the savory taste of the sea.
• Rice varieties Devzira considered an ideal ingredient for Fergana pilaf. It is specially grown for this in the famous eastern valley.
• Homeland wild rice is North America.This rare product, designed for the amateur, due to its low calorie content and high nutritional value is used in dietary nutrition. The balanced composition of vitamins and minerals can be attributed to medical products. From here its high price and features of preparation develop. Cereal cooks much longer than all other varieties.

• The famous Tibetan rice is black, so it is called black This precious variety is considered an aphrodisiac, so it is customary to use it together with different varieties of rice. In unchanged form, this product was supplied only to the emperor and his family, and then in small quantities. He was forbidden to use by commoners and people of mixed blood: slaves, prisoners and immigrants, so the black grass was called "forbidden".
• Red rice grows in Thailand and France. It has a surprisingly delicate aroma and aftertaste of peanut. Red rice was taken for a long time as a weed, and now it is cooked in expensive restaurants as an independent dish, as well as in addition to complex culinary masterpieces.

For example, excellent desserts and puddings, sushi, casseroles and pies come out of starchy varieties - these are all dishes that keep their shape well. In recipes, where it is necessary for rice to absorb all the properties and qualities of dishes, varietal varieties such as paella or risotto are used. Traditional dishes of the same name are also prepared from the varieties Arborio, Carnaroli, Padano and Vialone Nano. Particular preference is given to the Vialone variety, which has the ability to absorb excess moisture while keeping the finished product in shape. Excellent Spanish paella made from rice varieties "Baya", "Valencia" and "Iberica".

Pilaf with a valuable crumb structure is made from long-grain varieties with an elastic texture. Although there is evidence that traditional Uzbek pilaf is cooked with round rice. European plov is an interpretation of the East Asian version. It is customary to cook it from Devzira rice. Eastern pilaf is prepared from rice varieties "Chungara" and "Dastar-Saryk", which are grown for this purpose.

Summing up a little, you should make the following conclusion:

• long-grain rice varieties are used for first courses, salads, as well as in the form of side dishes for meat and other snacks;
• Risotto and paella are made from medium-sized cereal;
• round grain rice due to its stickiness properties is used to make lean and dairy porridges, first courses, desserts and pies; Sake and sweet “airy” rice are also made from it.

Each rice variety is prepared in its own way. But there are such general rules as:

• varietal varieties of rice are cooked separately;
• cereal has the ability to soak up water and grow in size several times;
• rice must be washed in seven waters;
• stir once again is not worth it, otherwise you can provoke the release of starch and grain deformation;
• rice cooked only under the lid;
• for cooking, it is better to take a pot with a thick bottom or a cauldron, and also a cast-iron plate or a deep stew pan from heavy materials will do; round rice varieties can be cooked in a regular pan.

Rice "Devzira" needs to be pre-soaked and then thoroughly washed. For the preparation of sushi, the rice grits are washed to clean water and cooked strictly in time, approximately 10 minutes, so as not to boil down.For the manufacture of nishiki and yoshi, it is recommended to take American-made cereals, since Vietnamese has a specific taste and smell, and the dishes from it do not hold shape. "Jasmine" with "Basmati" are incompatible in taste and cooking technology.

For example, long-grain "Basmati" is to determine how to cook crumbly side dish of elite grain. To do this, you need the following ingredients:

• 300 grams of rice;
• half a teaspoon of salt;
• about half a liter of water.

The cooking sequence is as follows:

• first you need to thoroughly wash the cereal;
• then dry it on a soft cloth;
• then you need to add water and bring to a boil, but do not boil;
• cover the pot with a lid and switch to slow fire;
• salting is best before readiness, at least as advised by chefs.

Thus, rice should be cooked for 20 minutes, after which it should stand in a sealed container for another 20 minutes to soak up the remaining water and infuse, to acquire its characteristic taste and flavor of nuts.

Before cooking the medium-sized rice, you need to wash the cereal to get rid of the starch. For risotto, sushi and other "sticky" dishes, you can limit yourself to rinsing. When it is necessary to reduce the cooking time, the grits are presoaked for an hour, but then the initial amount of water decreases proportionally. When cooking round rice, you first need to boil water, salt and then add the grits washed in seven waters. In the process of cooking rice should be mixed only once, so that the grains are not stuck to the bottom, otherwise the croup will fall apart. Then you need to bring the rice to a boil, cover and reduce the heat. Ready rice should be removed from the stove and wait for it to cool without opening the pan lid, and excess water can be drained.

To cook a delicious side dish of rice in a pan, fry the seeds for three minutes in a small amount of vegetable or olive oil. Then add hot water in appropriate proportions and cook over low heat, as described above. For the preparation of sushi using Japanese rice, which can also be replaced with the usual round. Washed rice is poured with water in proportions: for one glass of cereal - one and a half glasses of water. Add a sheet of nori to the pan.

Boil rice should be on medium heat with the lid closed. Bringing to a boil, remove the algae from the pan, reduce the heat and continue to cook for another 15 minutes. Then remove from heat and let stand for 20 minutes. But that is not all. Rice need to fill with a special sauce, which is prepared separately. In a small saucepan or saucepan, you need to dissolve two large spoons of vinegar with a teaspoon of sugar and salt. Rice for sushi is poured and soaked with this composition.

During the preparation process, rinse the rice in running water until it is clean. Floated grains must be removed. Prepare the dishes: a pan with a diameter of 75 centimeters or a frying pan with high edges of 25 centimeters. Dishes should be dry and clean, without foreign smells and blotches. The next stage of preparation will be the calculation of the amount of water. It is believed that the amount of water should be twice the amount of rice. But it is best to resort to more accurate parameters, taking into account the varietal individualities of this product, namely:

• for one part of steamed and long grain rice take one and a half parts of water;
• srenezernogo - two and a half;
• round and brown - three parts;
• for the wild will need four parts of water.

Rice cooking time is calculated from the characteristics of its varieties, namely:

• steamed rice is cooked for 30 minutes;
• white brewed for 20 minutes;
• brown - 40 minutes.

The recipe of boiled rice with chicken fillet and mushrooms is especially popular in European cuisine. To prepare the dish you will need the following ingredients:

• 500 grams of jasmine rice;
• 500 grams of chicken fillet, chopped into cubes;
• fresh or pickled champignons;
• juice of half a lemon;
• several pieces of bell pepper;
• cilantro bunch;
• one onion;
• ginger;
• salt and hot pepper to taste.

In a liter of water you need to cook crumbly rice for garnish. Separately cook stewed mushrooms, fried in oil with onions and sweet peppers. Chicken is prepared in a special pan with high edges. Then they mix vegetables with meat, season with lemon juice, spices and warm up a little. Served in portion plates in two compartments: in one - boiled rice, and in the other - vegetables with chicken and spices.

The following recipe is Uzbek pilaf, as it was prepared a thousand years ago. The dish is cooked on a fire in a cauldron. For cooking you will need the following ingredients:

• two kilograms of round rice, pre-washed to clean water;
• half a liter of vegetable oil;
• one and a half kilograms of lamb on the bone;
• fat tail;
• six onions, cut into thin half-rings;
• one kilogram of carrots, chopped long cubes;
• dried barberry;
• garlic;
• water;
• spice.

Those who do not like the specific smell, lamb can be replaced by beef, and fat tail fat completely excluded. A piece of meat must be washed, the bone is separated, and the flesh cut into pieces in a third of the palm and folded in a towel, hanging it in the form of a bag to dry for a while. First, make a fire, waiting for a sufficient amount of coal. A special tripod with a cauldron is placed on them, refined vegetable oil is poured into it and heated. Constantly stirring, they lower the lamb or beef bone, onion, and fry in oil until golden. After about 10 minutes, the meat is lowered into the cauldron and fried without salt until caramel crust is 20 minutes. Carrots are lowered a little later and continue to fry with constant stirring for another 15 minutes.

The fire at the initial stage of cooking must be maintained at the same level to ensure the desired temperature. Barberries and whole cloves of one garlic clove are added to roasted vegetables and meat. Separately, you need to boil water in a kettle. Pour boiling water over the dressing, salt and mix thoroughly. Then quickly add the rice and stir again. Now you can not support the fire, cover the cauldron and bring the dish to readiness, letting it stand. Serve pilaf need with tomato juice.

There is another oriental recipe for preparing duck pilaf. You need to prepare the following ingredients:

• 600 grams of fat duck breast;
• 1 kilogram of long grain rice;
• a pound of carrot, grated on a large grater;
• seven cloves of garlic;
• water;
• salt to taste

The secret of cooking is that there will not be excess liquid and fat in the pilaf, and the dish may well be considered dietary. Fat is cut off from the breast and melted in a duck with the lid closed on low fire for 10 minutes. On this basis, pilau will be prepared. Next, put a layer of carrots, without stirring, salt and pepper, cover and stew for another 10 minutes. Then washed cauldron is dipped in a cauldron and covered with a lid for 20 minutes.

Do not interfere with the dish. Before readiness, the lid is opened and a few holes are made with a knife to the very bottom where a glass of water is poured. Holes plug garlic cloves and close the dishes, letting the dish brew. If cooked correctly, the pilaf is layered and crumbly. This dish looks beautiful on a plate and is able to decorate any holiday table.

In the oven you can cook perch fillet stuffed with rice in foil. For cooking you will need the following ingredients:

• 500 grams of pike perch fillet;
• 1 cup of round or medium grain rice;
• 1 large onion;
• 3 tablespoons of vegetable oil;
• top quality mayonnaise;
• salt and spices: turmeric, black pepper and cumin to taste.

The use of rice in cooking is very wide. Cooking secrets exist in every kitchen.

It is worth paying attention to the step by step preparation of this dish.

• Preparing fillet. Finished perch fillet is washed, dried on a paper napkin and rubbed with spices.
• Cooking rice. Any medium-grade rice variety is washed and boiled until half cooked, taken out and washed.
• Stewing vegetables for stuffing. Peeled and washed onions finely shred and passurized in a small amount of oil in a well-heated pan until golden brown. Then add salt and spices to taste. Suitable turmeric, black pepper and a little cumin on the tip of a knife.
• Mix the ingredients of minced meat. Rice mixed with fried onions until smooth. Mayonnaise or sour cream, as well as finely chopped parsley and basil herbs are added as a dressing. Greens of basil should be added in a small amount, since this seasoning is very fragrant and can cover the entire culinary bouquet of flavors.
• Formation and roasting in the oven. Processed fish is placed on the foil, where rice stuffing is added portionwise on top. The fillet pieces are chipped with walking sticks and wrapped in foil with sacks. If the fish fillet is large, it can be pre-cut into pieces at the rate of: one bag - one portion. Baked dish in the oven at a temperature of +200 degrees 20 minutes.

Each rice variety is unique in its kind, has its own characteristics and advantages. Varieties are distinguished by color, type, cooking methods, growing conditions, taste, as well as features of flavors and compatibility in dishes.

For information on how to cook loose rice, see the following video.