How to cook rice to make it tasty. How to cook delicious fluffy rice. What kind of pan should it be and how much water is needed?

Not all of us know how to cook rice correctly so that it is not just tasty, but crumbly. Often the dish turns out to look like a viscous porridge, in which all the grains are stuck together. Next time, to prepare the perfect side dish, you only need to remember a few important rules, which we are going to talk about in our article. But first, let’s find out how long to cook rice depending on the variety.

How long to cook rice

Approximate cooking time by variety:

white: 18 - 25 minutes, in a slow cooker - 35 (min) without soaking overnight;
brown: 30 - 40 (min);
wild: 45 – 60 (min).

Rice should not be cooked for more than the specified time. If there is liquid left at the bottom, it must be drained and the saucepan removed from the stove.

How to cook rice so that it is crumbly

Housewives often ask how to cook rice as a side dish so that it is crumbly. The answer is clear: use a 1:2 ratio (one measure of cereal and two measures of water). If you cook in a slow cooker, then take the proportions 1: 3.

Recipe.

1. Rinse the grains well in a colander or bowl.

2. Take the correct ratio of cereal and water (1:2).

3. First boil the water, and then pour the washed cereal into it. Add salt (1/2 tsp or less) and butter (1 tbsp optional), turning the burner to low.

4. Do not lift the lid of the saucepan during the process.

5. 5 minutes before serving the dish, open the pan and place a kitchen towel on it. The fabric will absorb excess moisture and condensation, preventing the grains from sticking to each other.

6. Before placing on plates, carefully stir the side dish with a fork to separate the grains.

7. The fluffy rice for the side dish is ready. Serve meat or fish dishes with it.

Also try the perfect weight loss recipe with vegetables. It is simple, but with a surprise: it fills you up and helps you lose extra pounds.

Prepare the vegetables:

Boil green bean pods in salted water, fresh: for 5 (min), frozen for 3 (min), and steamed for 8 (min);
chop the onion and simmer in vegetable oil for about three minutes over medium heat;
Boil the carrots and cut into cubes.
Buy green peas and corn in cans at the store.

2. Mix all the vegetables with the fluffy rice. Serve and enjoy the new taste of a familiar dish.

How to cook rice in a slow cooker

We will tell you how to cook rice deliciously in a slow cooker so that it also turns out crumbly.

Recipe for cooking in a slow cooker.

1. Rinse the cereal first in cool and then in warm water.

2. Transfer to a container and pour hot water (1: 3). One cup of cereal versus three cups of liquid.

3. Turn on the appropriate mode, as written in the instructions for the multicooker, and wait for the signal that the dish has finished cooking.

4. Place the crumbly rice on the side dish into plates. It goes perfectly with vegetables, meat, chicken or fish. Add them as desired. Top with sauce or ketchup.

Many housewives ask how to cook sushi rice. Today I offer them my own recipe. It's simple and only takes 25 minutes. You can use your favorite products to assemble the sushi. I like carrots, cucumbers and avocado slices.

My original recipe makes five servings.

Ingredients:

white rice (2 cups),
water (3 glasses),
rice vinegar (1/2 cup),
vegetable oil (1 tbsp.),
white sugar (1/4 cup),
salt (1 tsp).

So, how to cook sushi rice? The recipe includes two steps.

1. Preparation of cereals (5 min.).

2. Heat treatment (20 min.).

Step-by-step instruction.

1. Rinse the grains in a colander until the liquid runs clear.

2. Combine with water in a medium saucepan without a lid. Place on high heat.

3. Wait until it boils and switch the stove. Cook with the lid closed for 20 minutes.

4. In a separate saucepan, combine rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves.

5. Cool and add to cooked rice.

6. Stir until it absorbs the sauce.

If you cook in a slow cooker, choose the mode (buckwheat).

How to cook delicious rice as a side dish

You can prepare any rice as a side dish (brown, white round or long grain). Whether you're counting calories, watching your weight, or preparing rice dishes for your kids, you'll find nutritional information helpful.

Brown and long-grain varieties are considered the most beneficial for the growth and development of children. And for weight loss, the ideal option is round-grain polished.

How to cook long grain rice? Just like round! Add another new recipe to your notebook.

Ingredients:

2 teaspoons butter or vegetable oil;
1 cup long grain white rice;
2 cups of water;
1/2 teaspoon salt.

How to cook rice, cooking recipe.

1. Rinse the grains under running water in a colander.

2. Pour water into a saucepan and bring to a boil.

3. Pour in the cereal, stir for 1 - 2 minutes, add salt and oil.

4. Close the pan and switch the stove to low power. Cook for 20 (minutes) or until all the liquid is absorbed into the grains.

5. Remove from heat and let sit for 2 (min). To keep the rice crumbly, cover the pan with a napkin. Stir with a fork before serving.

How to cook steamed rice

Housewives know that steamed rice is found in stores. It is darker than the polished variety we are used to, and, as it turns out, is much healthier. It contains more microelements and vitamins. If you are interested in this product, we will tell you how to cook steamed rice on the stove and in a slow cooker.

Stick to the proportions of 1:2. Boil water, add salt and add washed cereal. After boiling, cook in a covered saucepan over low heat for 12 minutes. Remove from the stove and let the cereal brew. Add oil and spices to taste.

Parboiled rice can be prepared in another way by cold soaking it for an hour. Then after boiling it cooks for only about 10 minutes. First you need to add a little water.

How to cook steamed rice in a slow cooker?

Check the instructions for your multicooker for cooking time information. Keep the proportions 1:3. Rinse the grains and soak for an hour. Transfer to a container, add water and turn on the (pilaf) mode. 10 minutes before the end of cooking, switch to the (warm) mode.

How to cook brown rice

Supporters of a healthy diet may find useful information on how to cook brown rice.

Preparatory stage.

1. Soak brown rice overnight.

2. Rinse with running water.

How to cook brown rice, basic step.

Fill with cold water and put on fire.
After boiling, cook for 10 minutes.
Remove from heat and rinse again.
Fill with cold water a second time and put on fire.
Cook for 15 minutes after boiling.
Remove from the stove, cover the pan and place under a warm blanket.

After such a long process, the side dish turns out crumbly and delicious!

Rice is one of the most widespread crops on our planet. it is capable of instantly, like any carbohydrate, providing our body with energy, and also has a whole bunch of other irreplaceable beneficial qualities for our health. These include benefits for the intestines, normalization of blood sugar and slowing down the aging process, because rice is a product containing antioxidants.

It is a fundamental food in many cuisines around the world. It is prepared in dozens of different ways, but boiling is considered the most common. To serve a very tasty and crumbly dish that does not stick together into one big lump, you need to be able to work with it correctly.

Today we will learn how to cook rice correctly!

How to cook rice as a side dish at home

There are dozens of different types of rice. Each of them has its own cooking characteristics, and also differs in the recipes for the dishes in which it is used.

How to cook a large portion at home so that everything turns out perfect? Many people learn this through a lot of trial and error. It seems huge and very difficult when you first take it on.

If you like to eat rice as a side dish, then you should think about buying a good rice cooker or multicooker. But this does not mean that you should immediately run out and buy it. Learn how to cook on the stove first. This will give you invaluable experience.

How to properly cook steamed short grain rice

What is parboiled rice?

This is rice that has been pre-steamed. This is done in order, according to manufacturers, to transfer the benefits and nutrients from the shell into the grain itself, preserving the benefits of the final product. Plus it becomes more crumbly after cooking. This variety is perfect for eating side dishes, pilaf, but it is completely unsuitable for use in sushi and rolls!

Washing

The first and main rule. Always rinse the rice in water first. Just pour it into a sieve and rinse under running water until you get rid of most of the turbidity.

You won't be able to make it transparent, but you can easily get rid of most of it.

This is necessary to wash away unnecessary starch dust and various debris from the surface of the grain. Keep in mind that some varieties may have a fairly large amount of starch and you will have to spend some time and effort on this.

Water ratio

For most varieties, a 1:2 ratio is ideal, that is, one cup of rice to two cups of water. Measure out an average of half a cup of raw cereal per person.

Some varieties require a little more water, some less. It all depends on the variety. See the instructions on the package; the correct cooking time is always indicated there.

Wait until the water boils and pour the rice into it. You should take into account that at the end of cooking the volume will increase three times, so you should initially take a larger container.

Cooking process

Pour rice into boiling water and cook, covering with a lid. At the same time, reduce the heat to a minimum. Try not to simply remove the lid from the pan. Because of this, the necessary moisture will evaporate.
Look there after 15 minutes and assess his condition, how prepared he is. A medium portion requires proper cooking for about 15-20 minutes over low heat. In terms of consistency, it should not crunch on the teeth or be hard. At the same time, it should be crumbly and pleasant. If there is still water at the bottom, drain the rest. If the quantity is not very large, then cover with a lid and keep for a few minutes on the heat off. After this, you can remove the lid and wait until it stops steaming and the last of the moisture disappears.
Next, you can add, for example, a little butter to improve the taste.
If you have some left over after serving, that's not a problem. Boiled for several days.

How to properly cook rice for making rolls and sushi

In recent decades, Japanese cuisine has become widespread throughout the world. Our country is no exception. Nowadays, on almost every corner you can see an establishment or delivery service that offers sushi or rolls. They have become very popular here in Russia and this is not without reason, since this treat has an excellent taste and an unusual contrast and combination of products.

Cooking sushi rice correctly may seem very complicated, but in fact there is no huge difference from simply boiling it, except for adding rice vinegar at the very end.
Follow these simple recommendations and you will do great.

Right choice?

In fact, the Japanese came up with everything a long time ago and did it for us. Our task is to adopt this experience and follow the existing instructions.

To prepare sushi and rolls, a special variety called “Shari” is used. In our stores it is sold under the name “Sushi Rice”, so finding it is not a big problem. It has a round shape.

Rinse it under running water for several minutes to remove all the starch. Keep in mind that there is quite a lot of it in this variety. After this, pour into a saucepan and fill with water with a ratio of approximately 1:1.1 in favor of water.

The main thing is not to overdo it with liquid.

Preparation

From the very beginning, you need to turn on the heat to maximum, stirring constantly until the water boils. Once boiling, cover the pan with a lid and reduce heat to low.
After 6-10 minutes, check the remaining water level. If the water has boiled, turn off the heat; if not, check every minute. Here it is important not to miss the moment and not to burn the rice at the bottom, otherwise it will be completely saturated with the taste of burning. After cooking, let it sit for 5 minutes with the lid closed.
When you pour the cooked rice out of the pan, there are a few important things you should keep in mind. For example, use only a wooden spatula for this. A metal spoon will damage the grains, and I also don't think metal and vinegar are an ideal combination.
Second, do not scrape any remaining rice from the bottom of the pan. If he's behind, great; if not, forget it. Dry and overcooked rice from the bottom will only spoil the entire delicate taste.

Vinegar dressing

As soon as you have cooked the rice, you should almost immediately season it with rice vinegar, the seasoning that gives rolls and sushi such an unusual taste.

For 3 cups of dry rice, use half a cup of rice vinegar, 2 tablespoons of vinegar and 2 teaspoons of salt.

Use only rice vinegar! Mix over low heat with rice until the sugar and salt crystals dissolve.
Mix everything well, this will take no more than a few minutes. After this, let the sushi rice cool to room temperature. You shouldn’t put it in the refrigerator for this, you will only do harm.

Important! Some people prefer less spicy rice. It is also worth considering that different manufacturers of rice vinegar may have different concentrations. If you are cooking for the first time and are not sure, then use half of what we indicated. Trust your own taste and you yourself will feel the necessary concentration of the dressing.

How to cook long grain rice correctly

You must understand that long grain rice is treated the same way as brown rice.

Long grain rice is a crop whose grain length reaches more than 5 millimeters. We are now talking about polished rice, that is, a grain that has undergone processing, during which it has gotten rid of the shell, that is, the bran.

Personally, I believe that bran is the most important part, without which the use of this crop loses its meaning, since it contains all the minerals and vitamins, so I recommend using brown bran. However, polished long grain rice is also very popular. After cooking, it becomes very aromatic, tasty and crumbly.

Preparation

Like any rice, first of all you need to rinse it under cold running water. Pour it into a sieve or colander and rinse it in several waters to remove excess starch and various debris from its surface. Gently press it with your hand, without causing damage to the delicate grains.

Cooking process

Pour everything into the pan prepared for cooking and fill with cold water. Water should be poured at the rate of 1 glass of rice to one and a half glasses of water.
Pour in water, place the pan over high heat, cover with a lid and wait until the water boils. This takes on average up to five minutes.
After this, reduce the heat and cook your long grain rice for about fifteen minutes. At the end of this time, open the lid and see how things are with the water. If the rice begins to fry at the bottom of the pan, making a characteristic clicking sound, then this means that you need to add a little more water.
If everything is in order, then turn off the heat, cover with a lid and wait another five minutes for it to brew.
This is all there is to it! Your rice is ready to be served as a side dish or main dish!

How to cook properly

Of all the varieties - this is my favorite type of rice. In terms of usefulness, it puts all other types on par.

According to nutritionists, you should eat some kind of whole grain every day, which includes brown rice. The main difference from white is that the bran and shell are not removed during processing. Bran and germ are rich sources of fiber, minerals and vitamins.

How to cook it?

Important! Don't skip washing the brown rice thoroughly. It can have a fairly high concentration of arsenic in its composition, and thorough washing removes up to a quarter of this harmful substance. Also, the concentration of arsenic in the finished dish is reduced by cooking rice in a large amount of water, approximately 1:5, although this way you will lose most of the vitamins and minerals in the process.

Preparation

Place the long grain rice in a colander and rinse the grains with cold water under the tap for a few minutes. After this, drain off the excess residue, pour the rice into the pan and pour in water at the rate of 2 cups of water per 1 cup of brown rice. Add a large pinch of salt for taste.

Cooking process

Wait until the water boils, then stir the rice to bring down the temperature and cover with a lid, keeping the heat low. This type of rice takes about 40 minutes to cook. If you notice that the water begins to boil away too quickly before the rice has time to cook, add a little more.

Once everything is ready, turn off the gas and let the rice stand covered for a few minutes.
Take into account the proportions during cooking, the correct ones - from 1 cup of brown or brown rice, you get 3 cups of the finished product.

You can prepare a dressing in the form of fried onions and garlic, herbs or grated cheese. This rice goes well with these kinds of additions. If you want to use this rice instead of white rice in any recipe, then pre-cook it for about 15-20 minutes. This is necessary in order to reduce the cooking time. After that, feel free to use it as plain white rice in a recipe.

General questions about how to cook rice

Many people are surprised at people who still cook it the old fashioned way in a simple saucepan. You can buy a multicooker or rice cooker for quite a bit of money. To be honest, I’m not a fan of this technique, plus it takes up a lot of space in my kitchen. Cooking classically hones your cooking skills, which ultimately affects your overall skill level.

Note: The directions below apply to milled rice.

Do I need to rinse rice before cooking?

Certainly! First, you will wash away starch dust and various debris, including insects, that may be in your rice. Even considering that you wash away the beneficial substances, the losses are minimal. Removing starch from the grains will prevent the rice from sticking together and cooking in clumps. This will give a delicate taste and consistency.

When washing rice, should you wait until the water becomes clear?

No, you will do this for ages and still the water will never become completely clear. The most you can achieve is to make it less cloudy than at the very beginning.

Your goal is to achieve the highest possible purity.

Can you cook rice with the lid open?

Of course! This will not affect the rice in the end. You can lift the lid as many times as you like without any problems, especially the first time when you don't have enough experience.

Why did I say that you shouldn’t do this at the beginning of the article? Just so that you do not release excess moisture, which may cause you to have unnecessary troubles adding water. I love it when the process is fine-tuned to the smallest detail. We poured water, poured it in, turned on the heat, 15 minutes, removed it, ready).

What kind of pan should it be and how much water do you need?

Quite large in size. This applies to all varieties of rice. Just imagine that at the end of cooking, the volume of the finished product will be increased by at least 2.5 times.

As for water, you must understand that it is different for each rice. There are no clear and strict rules. For white varieties, use an average combination of one to one and a half, for brown or brown rice one to two, as it needs more time. Take these proportions into account at the beginning and over time you will learn to see immediately by eye.

You must understand that it is difficult to immediately account for the exact amount of water, because even the moisture content in the rice itself may vary. Rice from a recent harvest may contain much more moisture than rice that has been sitting in storage.

Don’t be afraid to experiment and then you will achieve great success and learn how to properly cook any type of rice!

Should you salt rice?

And this is a matter of taste. Many people like rice unleavened, eating it as a side dish. Unleavened rice perfectly complements spicy, spicy and salty foods. Others, on the contrary, like to make the rice itself salty. Try different options and come up with your own. There are no clear rules that would prohibit salting rice.

In Russia, rice is not yet as popular as in Asia and Europe, where it is one of the favorite products, which is used to prepare not only side dishes, but also other dishes. However, this product is becoming increasingly popular among our compatriots, as it is easy to prepare and quite healthy, especially when it comes to brown and wild rice. However, not all housewives yet know how to deliciously cook rice as a side dish. 5 recipes from around the world and advice from experienced chefs will help you with this.

Culinary secrets

In countries where rice is used as one of the main ingredients in most dishes, they know well the secrets that allow you to cook it as a side dish in a truly delicious way. However, many of our compatriots could benefit from the advice of experienced chefs.

Different types of rice are suitable for different dishes. So, for Italian risotto, only those varieties of rice grains that contain a lot of starch are suitable. But if you boil rice according to traditional Russian recipes, you better choose varieties with a low starch content, otherwise the rice will turn into mush during cooking.
To prevent the rice from sticking together during cooking, it is better to pour in plenty of water, at least two parts of water per part of the cereal. Odorless vegetable oil will provide you with additional help: by pouring just a couple of spoons of this product into the pan, you will feel how much tastier and more beautiful the rice is.
When preparing risotto and similar dishes, rice is not washed so as not to remove starch from its surface.
Many rice recipes call for frying it, which helps it retain its shape better when cooked.
The bouquet of herbs and spices used can radically change the taste of a rice side dish.

We offer you several recipes that are not too similar to each other, allowing you to cook delicious rice as a side dish with a minimum of effort.

Boiled rice as a side dish

What do you need:

rice groats – 1 tbsp.;
water – 2 tbsp.;
vegetable oil – 40 ml;
salt, seasoning from aromatic herbs and dried vegetables - to taste.

How to cook:

Rinse the rice and place it in a thick-walled pan. Add salt and fill with water.
Place on the stove and bring to a boil over medium heat. Turn down the heat.
After cooking covered for 10 minutes, add salt and seasoning and stir.
Continue cooking until the water has almost completely evaporated.
Pour in the oil, stir, turn off the stove. Cover the pan and leave for a quarter of an hour.

The rs will turn out tender and crumbly. If you add butter to it instead of vegetable oil, it will acquire a creamy taste. When preparing rice according to this recipe in a slow cooker, at the last stage it is left in the heating mode, the rest of the time it is cooked using a special program designed for cooking rice. This rice recipe is used as a side dish all over the world.

Risotto – Italian side dish rice

What do you need:

rice - 1 tbsp.;
broth or warm water – 0.5 l;
olive oil – 40 ml;
butter – 25 g;
dry white wine – 50 ml;
Parmesan or similar cheese – 25 g;
onion – 100 g;
salt, pepper - to taste (if broth is used, they can be omitted).

How to cook:

Heat the oil and fry finely chopped onion in it.
Add rice, fry, stirring. About 5 minutes.
Pour in the wine and add spices to taste. Cook, stirring, until the wine has almost completely evaporated (some of it has been absorbed into the rice).
Pour in half a glass of broth. Stir until it is absorbed into the rice. Pour in the same portion of the broth. So, each time waiting for the broth to be completely absorbed, use it all up.
Finely grate the cheese, cut the butter into thin slices
Add them to the rice, stir it and immediately remove from the heat.

After this, the risotto can be served immediately as a main dish or side dish. In the first case, it is better to cook it with vegetables, adding them at the same stage as the wine. It will be delicious in any case.

Japanese style rice

What do you need:

rice - 1 tbsp.;
chicken egg – 2 pcs.;
green onions – 100 g;
water – 1.5 tbsp.;
butter – 60 g;
soy sauce – 40 ml.

How to cook:

Rinse the rice well and cover with water. Bring to a boil and simmer covered for 15 minutes. Remove from stove.
While the rice is cooking, finely chop the onion and fry it in butter. Add the eggs to the onions and beat them with a whisk. As a result, they should fry in small lumps.
Add rice to the saucepan with onions and eggs, pour in soy sauce. Simmer for a couple of minutes, stirring first.

This rice can be served as a side dish or as an independent dish. It goes well with fish and seafood. Those who are partial to Asian cuisine will especially like it, although its taste cannot be called very specific.

Turkish rice

What do you need:

rice – 1 tbsp.:
water – 1.5 tbsp.;
butter – 20 g;
frozen vegetable mixture – 0.4 kg;
salt, pepper - to taste.

How to cook:

Fry the rice in oil for a minute. Then add water and cook, uncovered, for 15 minutes over low heat.
Add salt and season. Add the vegetable mixture without defrosting. Cook until the liquid has completely evaporated.

To make the dish even tastier, the spices should be bright and aromatic. You can add a little turmeric - it will give the rice a pleasant yellow tint. Rice cooked as a side dish according to this recipe will be especially healthy, as it contains a lot of vegetables.

Hawaiian rice

What do you need:

rice - 1 tbsp.;
canned corn – 100 g;
canned green peas – 100 g;
sweet pepper – 100 g;
curry seasoning – 5 g;
salt - to taste;
cream – 0.2 l;
water – 100 ml.

How to cook:

Wash the peppers, remove the stems and seeds. Cut the pulp into small cubes, mix with corn and green peas.
Mix curry seasoning with warm water and cream. Lightly salt it.
Mix the vegetable mixture with rice and place in a glass or ceramic dish.
Fill with cream. Place in the oven.
Turn on the oven and wait until the temperature inside it reaches 180 degrees. Cook rice with vegetables for 25-30 minutes. The liquid should have almost completely evaporated by this time.

This side dish is best served with poultry dishes, such as chicken breast.

You can cook delicious rice as a side dish using a variety of recipes. Many countries around the world have their own unique technology for preparing this dish. If you collect recipes from all over the world, your rice side dish will be different every time and you will never get tired of it.

A universal cereal that goes well with all vegetables, chicken and meat, its structure is crumbly and tender. Contains vitamins and minerals necessary for the body.

Cereals come in different types and shapes, differ in taste and content of nutrients. The method of preparing porridge depends on what type of cereal you want to cook.

Round grain

This form of cereal is most often used for pudding, casseroles and sushi. This variety is very sticky. There are several rules for how to properly boil and obtain fluffy rice so that it does not stick together during the cooking process.

Rinse the required amount of cereal thoroughly in water, which must be cold. It should be washed 5-7 times.
Calculation: per 100 g of cereal – 300 ml of liquid.
To boil water.
Add salt and seasonings.
Pour rice into the pan. The water should be brought to a boil at this time.
Pour in one tbsp. a spoonful of refined oil.
Turn the burner to low and cook for 25 minutes without opening the lid. There is no need to stir during cooking.

Long grain

How to cook rice so that it is crumbly? It is recommended to use grains that have a long, elongated shape. Parboiled rice, basmati and jasmine work well.

Ingredients:

long grain rice – 300 g;
butter – 2 tbsp. spoons;
water – 600 ml.

Preparation:

During cooking, the rice expands in volume. For a family of four, it is enough to cook 250 - 300 g of cereal.
Rinse the cereal for a long time, the liquid should become transparent. You will need to change the water up to 10 times. Wash in cold water.
Before starting cooking, accurately measure the amount of water. Add 600 ml of water to 300 g of rice. If you use a larger or smaller amount of cereal, then the liquid should be added twice as much as the weight of the cereal.
Boil water. Pour clean rice into the pan.
Turn the heat to high until the liquid comes to a rapid boil.
Cook for seven minutes.
Turn the burner to low, close the lid and simmer the rice for 15 minutes. During cooking, do not stir the product or lift the lid.
After the specified time, turn off the fire. Add oil. Leave to soak for 20 minutes. The rice will be dry, white, and crumbly.

Wild brown

This variety is popular in the East. It does not look very beautiful compared to white rice, but it is superior in vitamins and minerals. If you regularly eat wild rice, the body's metabolic process will return to normal.

How to properly cook fluffy brown rice?

Ingredients:

salt;
water – 750 ml;
wild brown rice – 300 g.

Preparation:

Rinse the grains many times. Dirt and dust collected during growth, collection and transportation will be removed. Rinse so many times until the water remains completely clear.
Scald with boiling water and rinse immediately.
Transfer the grains to a tall container. Fill with a large volume of water. Leave for seven hours.
Place the prepared grains into a saucepan, preferably with thick walls. Fill with cold water.
Turn on the heat and cook for eight minutes. The lid must be closed.
Turn the burner to low and cook for half an hour without opening the lid.
Turn off the heat and leave for 15 minutes. At this time, all the remaining liquid will be absorbed and the grains will become crumbly.

Wild black

Due to its cost, this variety is not as widespread as white rice. It has an unusual taste - slightly sweet, exotic, somewhat reminiscent of a nut. It is most often sold in a package along with white or brown rice.

Ingredients:

water – 6 tbsp.;
salt;
rice – 2 tbsp.

Preparation:

To preserve the vitamins included in the composition, soak the rice in water for 12 hours. At this time, the cereal will soften and cook well.
Drain the water.
Pour cold water, preferably into an enamel bowl.
Add salt.
Boil.
Place the rice in the water and cover with a lid.
Switch the heat to low.
Cook for about 45 minutes, stirring occasionally.
When cooked, rice changes its size greatly, increasing fourfold. If prepared correctly, this variety always turns out crumbly and retains all its beneficial qualities.

Flaky rice as a side dish - recipes

Not every housewife can achieve perfectly cooked grains of rice. This happens due to improper preparation of the cereal and the addition of a large volume of cooking liquid. Also, the condition of the finished dish depends on the container in which the cereal is cooked.

In a saucepan on water

Rice triples in size during cooking. Therefore, you should calculate the volume and take a pan of the required size.

Ingredients:

mole - 0.5 teaspoon;
rice – 300 g;
water – 300 ml.

Preparation:

Place the rice in a sieve and rinse with cold water.
Pour water into a container and place rice. If the water remains clear, you can start cooking. If the liquid is cloudy, it means that the starch from the surface of the grains has not been completely washed off and you should rinse it under water again. The main rule: in order for the rice to be fluffy, it must be washed perfectly clean.
For cooking you will need a saucepan with a thick bottom.
Pour rice into water.
Place on high heat and add salt.
Boil.
Switch the heat to low, close the lid and simmer for 20 minutes. During cooking, do not stir and do not open the lid, otherwise the rice will not turn out crumbly.
Turn off the heat and leave covered for 15 minutes.

In a slow cooker

A very convenient, quick way to cook rice, which retains all the vitamins and prevents the dish from burning, is to cook the grains in a slow cooker.

Ingredients:

salt;
sunflower oil;
water.

Preparation:

Rinse the grains well, changing the liquid until the water becomes clear. If they are not washed well, the starch remaining on their surface will stick the grains together during cooking.
You should choose the right amount of water for cooking. For round rice, the ratio of grains and water is one to one. If the rice is long-grain or steamed, then water should be added twice as much as the volume of cereal.
In order for the cereal to cook evenly, not stick together and remain juicy, you only need to pour boiling water over it.
Before adding liquid to rice, add 1 tbsp to the water. a spoonful of butter.
Place the prepared rice in the multicooker bowl and pour boiling water with added oil.
Add salt.
Set the device to the “Buckwheat” mode. In half an hour the dish will be ready.

Rice is one of the most popular cereals. What are the benefits of rice cereal? How to cook rice so that it always turns out tasty and crumbly? How long should you cook rice? From this article you will learn about the features of rice and the secrets of its preparation.

Rice is rich in healthy carbohydrates, it contains quite a lot of protein, vitamins (E, H, group B) and minerals (magnesium, potassium, iron, phosphorus, calcium, iodine). The composition of different varieties of rice, of course, differs, but these basic components are always contained in it.

Due to its enveloping effect, rice is useful for gastrointestinal diseases. Unlike other grains, rice does not contain gluten, which can cause allergies, so rice is often used for baby and diet food.

The average calorie content of rice is 300 Kcal per 100 g, but rice grains are successfully used for weight loss and fasting days due to the fact that it removes excess sodium from the body (we get it with salt), and along with it water is also removed, which is good for metabolism .

Many people are interested in questions about how to cook rice, how long to cook rice, how to cook rice to be crumbly or how to cook rice to be soggy and squishy. To properly cook rice, you must first understand that recipes for properly cooking rice depend on the type of rice. That is, for a particular dish you must first choose the right rice, and then cook it correctly.

There are a lot types of rice– let's talk about the most popular of them.

Long grain rice– long, thin and transparent, does not contain many adhesive substances, so it does not boil or stick together. It is ideal for preparing side dishes and pilaf. This rice is grown mainly in Asia. The most popular varieties are Basmati and Jasmine.

Medium grain rice shorter, slightly thicker and less transparent than long grain. It sticks a little when cooked because it contains more starch. Its distinctive feature is its ability to absorb aromas and tastes. This rice is perfect for making soups and risotto. Medium grain rice is grown in Spain, Italy, and Australia. The most popular variety is Arborio.

Short grain rice It has an oval shape and is practically opaque due to its high starch content. This type of rice has the highest calorie content. When cooked, it absorbs a large amount of water and sticks together. It is great for making porridges, casseroles, and sushi. This type of rice is grown in many countries around the world. The most popular variety is Camolino.

Unpolished (brown) rice contains many useful substances and fiber due to the shell, which is preserved during processing. This rice takes longer to cook and does not have as delicate a taste as polished rice, but the protein in this rice is no less than in meat. Before cooking, brown rice should be soaked, preferably overnight.

Parboiled rice is considered healthier than ground grain because the steaming process absorbs most of the vitamins and minerals into the grain rather than being ground together with the shell. This rice does not stick together.

Separately, it is worth noting the Uzbek Devzira rice. Unlike other varieties of rice, it absorbs much more fat and spices, making it ideal for preparing pilaf.

Wild rice(Tsitsaniya aquatica) is an unrefined product, due to which it contains a lot of protein and nutrients. Wild rice has a sweetish taste and a slight nutty aroma. Cook for 30-40 minutes. Used primarily for side dishes, it is often mixed with white polished rice. It is grown only in North America, which explains its cost.

The aroma and taste of rice largely depends on where it is grown. Don't rush to buy imported rice. Although it appears to be of higher quality, this is not necessarily the case. In some Asian countries (Thailand, India), for example, there is a state reserve of rice. It is pre-canned. And after a couple of years, after it has lost most of its useful substances, it is exported. While in Russia and Ukraine, rice is a seasonal product, because it is grown as much as is needed for the year. True, not all varieties of rice can be grown in our conditions. We mainly grow short-grain rice.

When choosing rice, pay attention to the grains: they should be the same color and size, without debris or pieces. If this is not the case, then you have a low-quality mixture of different varieties.

How to cook rice correctly so that it turns out tasty and healthy? There are some rules and secrets for this:

Use dishes with thick walls and bottom (so the heat will be distributed gradually and evenly). It can be cast iron, glass or Teflon cookware, but not enamel - the rice will burn in it;

To cook rice, use a large diameter container: the thinner the layer of rice, the more evenly it will cook. If the rice layer is too thick, the top grains may turn out dry;

During cooking, rice can be stirred only once - immediately after the water boils. After this, you should not stir the rice;

If the rice sticks together, you can rinse it with cold water, close the lid, wrap it in a towel and leave for 15-20 minutes. But in this case it is very important to let the water drain well, otherwise the rice will turn out watery;

If the rice has absorbed all the water but remains undercooked, remove it from the heat and leave it covered for 20 minutes.

Fluffy short grain rice that always works

A simple way to cook rice, following which you can make even short-grain rice very tasty and fluffy.

Ingredients:

Short grain rice – 100 g

Water – 150 g

Vegetable oil – 1.5 tsp.

Preparation of short grain rice:

To make short grain rice crumbly, it is important to follow the proportions exactly. With this cooking method, use 3 parts water for 2 parts rice.

1. Before cooking rice, it must be thoroughly but gently washed to get rid of excess starch, which makes our rice sticky. Rinse the rice with cold water at least five times until the water becomes clear.

2. Then you need to dry the rice. To do this, pour the rice into a fine-mesh sieve and leave for an hour. We do all this in order to reduce the stickiness of rice.

3. If you don’t want to wait a long time, you can spread the rice on a paper towel in an even layer and leave to dry for 15-20 minutes. To further speed up the drying process of the rice, you can pat it dry with another paper towel.

4. After the rice has dried, place a saucepan or frying pan over high heat. Be sure to take dishes with a thick bottom, as it distributes and retains heat better. Moreover, it is advisable to take dishes with as large a diameter as possible, because the thinner the layer of rice, the more evenly it will heat up and the more crumbly it will turn out. If you are cooking a small amount of rice, then a thick-bottomed saucepan is sufficient.

5. When the saucepan is well heated, add vegetable oil (it can be sunflower, olive, sesame or any other oil you like). Lightly grease the sides of the saucepan with oil.

6. Pour rice into vegetable oil and fry over high heat for 2-3 minutes until translucent, stirring constantly. You can tell that the rice has already been sufficiently fried by its pleasant aroma. If the aroma is unpleasant, then you overdid it.

7. Then very carefully pour in the water and wait until it boils. Cover tightly, reduce heat to low and cook rice for 7 minutes. Then, without opening the lid, remove the rice from the heat, wrap it and leave for another 10 minutes.

8. Rice should not be salted so as not to increase the stickiness of the grains. Add spices to rice only at the very end of cooking. If desired, you can add butter to the finished rice.

If you remember how to cook rice in this way, and your short-grain rice turns out tasty and fluffy, then you won’t be afraid of any other rice!

An easy way to cook fluffy long grain rice

This is perhaps the easiest and fastest way to cook long grain rice. The rice turns out very tender and crumbly.

Ingredients:

Long grain rice – 100 g

Water – 200 g

Cooking Long Grain Rice:

1. Rinse the rice with cold water until the water becomes clear (at least 5 times). We do this carefully so as not to damage the grains. This procedure is necessary in order to remove excess starch from the rice, which will stick it together.

2. Then pour the washed rice into a bowl with a thick bottom (this can be a saucepan, cauldron, stewpan or frying pan). The thinner the layer of rice, the more crumbly it will be, so it is advisable to take a container of large diameter.

3. Immediately pour cold water over the rice, cover with a lid and place on high heat. It is advisable that the lid be transparent, so we can observe how the rice is cooking and adjust the temperature in time.

4. After the rice boils, reduce the heat by half (slightly less than medium) and open the lid. Leave the rice to cook until the amount of water is reduced by three times (for example: if the water was two fingers above the rice, then wait until its level is slightly less than one finger). For those who like slightly undercooked rice (“al dente”, as they say in Italy), wait until the water is halved.

5. Then remove the rice from the heat, close the lid tightly, wrap it in a towel and let stand for 20 minutes. During this time, the rice will absorb all the remaining water. Don't be tempted to leave the rice on the fire until the water has completely evaporated, otherwise it may burn.

6. After 20 minutes, you can add, for example, 20 g of butter to the finished rice and enjoy delicious crumbly rice!

Rice for sushi

This rice is suitable for making rolls, nigiri or other Japanese dishes.

Ingredients:

Sushi rice (round grain) – 1 cup (200 ml)

Water – 1 glass (200 ml)

Kombu seaweed (optional)

For refueling:

Rice vinegar – 35 g

Sugar – 25 g

Salt – 6 g

Preparing sushi rice:

How to cook sushi rice? In order to prepare sushi rice, we need high-quality short-grain rice. It is best to use special Japanese sushi rice.

Cook sushi rice in the ratio of 1 cup rice to 1 cup water. It is worth noting that it is the volume of rice that is taken into account, not its weight.

1. The first thing to do before cooking sushi rice is to thoroughly rinse the rice with cold water, at least 7 times, until the water runs clear. This must be done carefully; in no case should you rub the rice with your hands, so as not to damage the grains.

2. Then pour the rice into a sieve and leave for an hour to allow the water to drain. You can spread the washed rice on a paper towel, then it will take much less time to dry (about 20 minutes).

3. After the rice has dried, pour it into the pan. It is better to take a pan with a thick bottom. Then the heat will be distributed more evenly.

Tip: to prevent the rice from burning to the bottom of the pan, you can use special kombu seaweed (not to be confused with nori sheets). Leave one such sheet in cold water for 15 minutes to soften it. Then remove the kombu from the water and line the bottom of the pan with this sheet. Pour the rice directly onto the kombu sheet. Algae will not only prevent our rice from burning, but will also give it its aroma.

4. Pour cold water over the rice, cover with a lid and place on high heat. From this moment on, we do not open the lid until the very end of cooking, even if we really want to see how our rice is doing.

5. Cook sushi rice over high heat until the water boils (7-10 minutes). After the water boils, reduce the heat to low and cook the rice for another 10 minutes (until the water is absorbed). After this time, turn off the heat and leave the rice for 20 minutes.

6. Meanwhile, prepare the dressing for the rice. The amount of dressing should be approximately 1/6 of the amount of rice. That is, if we have 200 g of rice, then the amount of vinegar will be about 35 g. The amount of sugar is 2/3 of the amount of vinegar, the amount of salt is 1/4 of the amount of sugar.

Mix rice vinegar, sugar and salt and place the dressing over medium heat. Stirring constantly, heat the dressing until the sugar and salt are completely dissolved (3-5 minutes). At the same time, under no circumstances let the rice dressing boil!

7. Now remove the rice from the pan. We do this carefully so as not to damage the grains. Use a wooden spatula to separate the rice from the sides of the pan, pour the rice onto a wide plate and carefully distribute it in an even layer. There is no need to scrape burnt rice from the bottom of the pan: dried grains will only spoil our dish.

8. Now pour the dressing over the sushi rice. We try to do this carefully and evenly. Carefully mix the rice with the dressing, doing it carefully so as not to damage the rice grains. Let the rice cool for 10 minutes.

9. After 10 minutes, stir the rice again. We do this with “digging” movements: we place a spatula under the rice and carefully turn it over. This is necessary so that the dressing, which has flowed to the bottom, repeats its “heroic path” again and so that every grain is covered with dressing. Leave the rice for another 10 minutes

10. That's it, the sushi rice is ready. Make sushi from rice at room temperature, lightly wetting your hands in warm water.

Knowing how to cook sushi rice will give you rice that easily takes the shape you give it, but at the same time crumbles easily rather than clumps.

Basmati rice

Bright and aromatic basmati rice with turmeric.

Ingredients:

Basmati rice – 100 g (0.5 cups)

Water – 200 g (1 glass)

Vegetable oil or butter - 1 tbsp. spoon

Turmeric – 0.25 teaspoon

Cooking Basmati Rice:

The peculiarity of basmati rice is in its indescribable aroma, as well as in the way the rice is cooked: when cooked, its grains increase not in thickness, but in length by 3-4 times.

1. Gently rinse the rice with cold water until the water runs clear.

2. Heat vegetable oil (or melt butter) in a frying pan or thick-bottomed saucepan.

3. Add turmeric to the oil and stir. Do not overdo it with turmeric, its task is to give the dish a beautiful sunny color and highlight the aroma of rice, but not change its taste!

4. Pour the rice into the pan and fry, stirring constantly, for 3-4 minutes until a pleasant aroma appears.

5. Pour cold water over the rice in a ratio of 1:2, cover with a lid and let it boil. Once boiling, reduce the heat to low and cook the rice for 10 minutes, then turn off the heat and leave the rice for another 20 minutes.

Bon appetit!