How to cook crumbly rice in a saucepan?

Rice is the side dish that goes with meat and fish, vegetables and fruits (dried fruits). Crumbly cereals are often added to salads and pastries.There are many options for its use, it remains only to learn how to cook crumbly rice.

Depending on the processing method and variety, there are several varieties of rice. For the preparation of crumbly kupa, which is usually served as a side dish, long-length varieties, as well as steamed rice, are best suited. They do not boil soft during cooking, do not stick together.

For the preparation of crumbly side dish, you can use Uzbek varieties of pilaf. They are distinguished by an elongated vitreous grain. The most famous is "Devzira", a little inferior to him "Dastar-saryk" and "Chungara". These varieties are specially grown for the preparation of pilau, but are also suitable for crumbly side dishes.

As a basis for a crumbly side dish, you can also use "Basmati" (or a variation of "Superbasmati"), as well as its more accessible counterpart for the price - "Jasmine". The latter has a gentle creamy aftertaste.

The peculiarity of "Basmati" is a noble taste with nutty notes. and the ability of the grains not to boil soft, but to lengthen during the cooking process (at the same time, this variety is characterized by the longest grains). Another suitable variety for side dishes - "Indic", long-grain rice.

There is also wild and red rice that does not stick when cooked. A feature of such cereals is the preservation of the outer shell of the grain, so that it contains more useful elements, in particular, vitamins of group B, fiber.

Wild rice surprises with the black swelling of the grains, however, it is only a shell, inside it is snow-white.

The red Rubin variety, so called for its reddish hue, is famous. It has a mild nutty aftertaste, and is quite versatile.

It is important to choose not only suitable, but also high-quality grain. It should not have a large amount of impurities and grain dust. It will be possible to estimate the quality of raw materials better if you buy rice in a transparent package or a cardboard box with a transparent “window”.

All grains should have approximately the same size and shade. The presence of white or dark spots indicates a violation of the rules of storage of cereals. You should not buy cereals, which contain white, like chalk, pips. These are chalky immature rice kernels, which in the finished dish boil dry faster and spoil its taste.

If you buy weight grains, you can try to figure out the grain. With a successful attempt to purchase it is better to give up - the grain will not be crumbly. Pay attention to the expiration date.

An important stage in the preparation of loose rice is its preliminary preparation. First of all, you need to sort out the grits, sorting out large-sized litter and defective grains.

The next step is washing the grain to rid it of impurities and excess starch.

Wash grits can be two methods.

• In a deep bowl. Pour the rice into the container, pour water, slightly hand over. The liquid will become turbid, it needs to be drained and repeat the procedure. This should be done until it is clean. In the East, it is said that rice should be washed in 7 waters, this is the only way to get a useful and sacred (in many countries, rice is considered as such) a dish.
• In the sieve. Put the grits into a sieve or colander with small holes and rinse it under running water. Do not turn on too much pressure. It will take 3-5 minutes to rinse; you should also focus on the purity of the water flowing from the rice. When it becomes clean, the procedure can be terminated.

Washing the grits, you need to gradually increase the temperature of the water.If at the beginning of the process water is used at room temperature or slightly cooler, then by the end of the wash it should reach 50-60 degrees.

It is better to soak the washed grain for a while in cool water. This will make the rice crumbly and reduce the time of cooking. The least amount of time for soaking requires a round grain (if you still decide to cook the dish out of it). Quite a quarter of an hour. Middle-grain and long-grain rice is poured with water for half an hour - an hour, the variety “Jezva” is better to withstand up to 2-3 hours.

But steamed grain can not be poured with water, this makes it brittle and boils soft during cooking. This view is thoroughly rinsed under water.

Instead of soaking, you can calcine the washed grits in a dry hot frying pan. True, from this red and wild black rice loses its beautiful shade when cooked, becoming faded.

Some salt or spices can be added to the water to soak the rice. Saffron, turmeric will give rice not only a spicy flavor, but also a pleasant yellowish tint.

Washed rice should be boiled using the method of evaporation of moisture, so it is poured with hot water or put into boiling liquid. The ratio of cereals and rice is 1: 2 (for long grain rice), 1: 2.5 (for wild and red) and 1: 1.5 (for round grains). The proportions may also depend on whether the croup was soaked beforehand. If it was previously kept in water, then the volume of the latter can be reduced.

Water can be replaced with broth on vegetables or meat. Pour the grits with hot water, salt should be added immediately, you can put spices and bay leaves. First, the fire should be of medium intensity, however, as soon as the liquid begins to boil, the flame should be reduced.

Boil the rice in a thick-walled pan, which heats evenly. Keep the pot closed all the time. Do not mix rice, especially wild and red. This will destroy the shell of the grain, because of which the croup will begin to boil soft.

Cooking time depends on the type of cereal. The quickest on the plate will be ready-grain rice - in a quarter of an hour it can be removed from the fire. Long grain and steamed rice is cooked for about the same amount of time - about 30-40 minutes. Longer than others, the wild and red type of raw material is prepared - about 40-50 minutes. If it is not pre-soaked, then the cooking time may increase to one and a half hours.

Some tricks will make the dish even more tasty and appetizing.

• Put butter in rice when you pour water on it. This will give the dish a delicate creamy aftertaste and make it more crumbly. 250 g of cereals require 20 g of oil.
• Pour a third of a glass of milk into the boiling water to give the rice a snow-white tint.
• If you worry that the rice will stick together, add vinegar to the water and cook the cereal in the usual way. 250 g of cereals need a little less than a tablespoon of vinegar.

Groats are combined with spices such as zira, thyme, turmeric, saffron, and ginger. The finished dish can be poured with lemon juice or lime juice to give a special piquancy. There are also a variety of refills that help make it more refined. The easiest way is to fill the dish with soy sauce. You can make a more complex and interesting version of the dressing - mix 2 pieces of soy sauce and pomegranate juice, add a little grated fresh ginger root and ground black pepper.

Crumbly dish can also be prepared with milk. No need to think that adding the latter will help get rice porridge. When following the technology of preparing cereals and boiling it will be possible to preserve a crumbly dish. It will have a more pronounced creamy taste. If you add a sweetener, you get a sweeter option.

It should not be combined in one pan rice of different varieties - for example, "Basmati" and "Rubin". Because of the different cooking time, you risk to boil one cereal or undercook the other. If you want to get an unusual-looking side dish, you can cook the cereals separately until ready, and then mix them in the finished form.

Crumbly rice is a side-neutral garnish, equally harmoniously combined with meat and fish, seafood and by-products. Allowed to supplement it with beef stroganoff or gravy. Considered dietary rice with vegetables. To it you can add steamed onions and carrots, tomatoes, Mexican mix. Undoubtedly, greens - cilantro, dill, parsley will decorate and reveal the taste of rice.

You can make the feed more interesting. To do this, rice must be folded into a wine glass or a bowl, rammed a little and turned, put on a plate. You will get a rice "slide", which you can decorate with a sprig of cilantro or a leaf of basil. On the edges of the plate laid out meat or fish.

An interesting idea would be to do the opposite - to lay out the main course in the center of the plate, and at the edges make a few slides in the manner described above. Decorate with sauce, greens.

If you like richer flavors, you should cook the rice directly with meat, greens, immediately mixing the ingredients. A more dietary option - cereal with chicken, turkey, lean veal. If you are cooking rice with pork, then it is better to take varieties that absorb fat well (for example, "Jasmine"). So it will be possible to avoid excessive fat content of the dish (excess fat will absorb the cereal) and make its taste more pronounced, rich.

Vanilla sugar or honey can be added to rice in milk. Introducing the latter, it is worth remembering that honey loses its healing properties at temperatures above 40 degrees, so you need to add it in portions, laid out on a plate and slightly cooled rice. It would be good to add dried fruits, such as fruits and berries, nuts to such a dish.

The easiest recipe is to cook rice with carrots and onions, which goes well with fish. To do this, you need to chop the onion and fry right in the pan (take a thick-walled, cauldron also fits) on a small piece of butter. As the onions become transparent, coarsely grated carrots are added to it. Vegetables are stewed for another 10 minutes, after which pre-prepared cereal is added.

Next, you need to fill the grain with water, in which you put salt, spices and 2 tablespoons of butter (you can melt it beforehand). Bring to a boil, then reduce heat and simmer until ready. Remove from the heat, let the dish stand under the lid for 5-7 minutes, then mix and serve.

Vegetables can be put any, observing the time of their preparation. So, beans, eggplant, carrots and onions should be put first, and tomatoes, zucchini, broccoli, corn and peas - almost before rice is laid.

Similarly, you can cook crumbly rice with meat. It is better to choose chicken or turkey, which are cooked faster. If you like more beef and pork, then you should cut them into smaller pieces, you can pre-pickle.

Meat with onions or garlic is also first fried in a saucepan with a little oil, then you should pour in some water or broth, salt and simmer until half cooked. Next, enter the grits, pour the mixture with water and boil until tender.

How to cook crumbly rice in a pan, see the following video.