There is no secret how to cook rice. Apart from the fact that there are more than 8000 agricultural varieties of this culture, and all of them have their own characteristics. To preserve the beneficial properties of grains, it is necessary to take into account some of the subtleties in the preparation, choosing the appropriate variety for each dish.

Step by step cooking basmati rice

“King of rice” - a variety with a very long snow-white grain and a special nutty flavor of taste, which is revealed when properly handled. A traditional Indian recipe requires the use of many spices, but even without them, basmati rice always produces a successful, crumbly and aromatic side dish.

A basic recipe will require a minimum of products:

• 300 g basmati rice;
• 40 g butter;
• 400 ml of water;
• salt and pepper.

Before proceeding with the preparation, thoroughly rinse the grains to remove the rice pollen that remains after grinding.

Badly washed rice stick together with free starch, and the side dish will not work. They wash the grains in cold water, rubbing them with their fingers until the drained water becomes clear.
1. The washed grains are heated in a frying pan before cooking, so they must be dried on a napkin or discarded in a colander. Wet rice will “shoot” in hot oil.
2. Rice is transferred to a pan with melted butter. Mix for three to five minutes so that it is evenly soaked.
3. After frying, the grains are poured with water.Pour cold liquid into a hot pan very carefully.
4. Season with salt and pepper if desired.
5. Close the pan tightly. It is convenient to observe the preparation through the glass lid, since it is categorically not recommended to lift it during the cooking process.
6. Rice cooked on low heat. After boiling, it takes at least 20 minutes to cook. The lid from the inside will first be covered with condensate, and by the time it is ready, it will again become transparent. Small holes, the so-called "volcanoes", in the total mass of loose grain will become visible. When they stop bursting bubbles, you can turn off the gas.
7. Another 5 to 10 minutes, rice comes under the lid. After that, it can be laid out on plates and enjoy a crisp delicate side dish.

Cooking black wild rice

Not so long ago, aquatic or wild rice began to be cultivated on an industrial scale.

In fact, these are seeds of exotic citric acid, which is not rice or its closest relative.

These cereals contain absolutely all the essential amino acids and many other compounds necessary for the body. Due to its pleasant taste and unique composition, wild black rice has gained great popularity, although it is more expensive than all other types.

To get a natural taste, use a minimum of ingredients:

• 300 g of rice;
• 1 liter of water;
• salt.
Wild rice begins to be cooked the day before, as it will take a lot of time.
1. Grains are washed and soaked for 12 hours in cold water.
2. The excess liquid is drained, the swollen rice is transferred to boiling water and seasoned with salt.
3. Cook without lifting the lid so as not to let off steam. Rice should boil for about 15 to 20 minutes.
4. Wrap the pot for a couple of hours. During this time, the rice will not have time to cool, but all the remaining water will be absorbed, and the grains will unfold like petals.

How to cook brown rice

Brown or brown is called unprocessed rice that has retained bran on the grains. It is because of them that rice has a characteristic dark shade.

In the process of grinding, the grain can become habitually white and smooth, but at the same time it will lose up to 80% of micro and macro elements, B vitamins, vegetable and essential oils. By the way, it is precisely because of the content of a large number of oils that brown rice is recommended to be stored in the refrigerator in order to preserve its freshness longer.
Preparing brown rice is much longer than polished. During cooking, it does not boil, but only increases in volume by 2 to 3 times. The grains remain slightly dense, but not hard.

To cook brown rice:

• 300 g cereals;
• 1.5 l of water;
• salt.
It is better to use a wide dish so that the rice layer is small and the grains are evenly cooked.
1. The washed rice is poured with cold water and left to soak for 4 to 6 hours. If you do not soak the grains, you will have to cook them for at least 40 - 45 minutes. And with prolonged heat treatment, they will lose some of the beneficial properties.
2. The swollen grains are washed again and poured with 2.5 - 3 glasses of cold water.
3. Boil the cereal for 10 minutes under the lid over low heat.
4. Drain the hot water and again pour the rice with the same amount of cold liquid. If desired, season with salt.
5. Cook for another half hour until all the water is absorbed.
6. After cooking, brown rice should stand in a closed pan for another 20 to 30 minutes.

So that the side dish does not cool, you can wrap it with a towel.

How to cook steamed rice

Thanks to the hot steam treatment, the starch contained in the grains binds. Therefore, cooking steamed rice is not difficult - the grains do not boil and do not stick together. Rinsing processed rice is also much easier.

For an ideal side dish, you must observe the classic proportion of 1: 2:

• one portion of rice;
• two parts of water;
• salt.
Oil and spices are added to a fully prepared side dish.
1. Washed grains are poured with cold water.
2. Bring to a boil, stirring constantly, as rice quickly sticks to the bottom.
3. After boiling, reduce the heat to a minimum and salt the cereal.
4. Cook under the lid for 10 to 15 minutes.If the water evaporates quickly and the grains are too hard, you can add up to 50 ml of boiling water.

How to cook grated rice

Read also: loose side rice recipe

Garnish-cooked rice should be crisp and soft, whatever variety it may be.

Long-grain varieties are preferable, they become less sap during cooking. But if you take into account all the nuances, you can successfully cook even round grains.

Product Proportions:

• 250 - 300 g of rice;
• 500 ml of water;
• 10 g of salt;
• 5 g of vegetable oil.
Rinse the rice for the side dish especially carefully, draining the water at least seven times.
1. Pour rice with hot water and cover. Rice will boil quickly.
2. Cook it on the smallest fire for about 20 minutes. Do not mix, so as not to crush the grains and not result in sticky porridge.
3. Leave the cooked rice under the lid for 10 minutes.
4. Before serving, carefully “fluff up” the side dish with a fork, adding salt and oil.
A quick way, similar to the method of cooking pasta:
1. Place the washed rice in boiling water in a much lower ratio.
2. Cook for 10 to 15 minutes until cooked without a lid so that the contents of the pan do not run away. It is important not to digest the rice, so you need to try it several times for preparedness.
3. Drain excess water.
4. Salt and season with oil.

For sushi and rolls

Rice for sushi is chosen round-grain, since it has more starch and it is better digested.

The grains should be the same size, white and opaque. Special sushi varieties should be preferred: koshi-highari or sushi. It is better not to save on high-quality rice, since cheap cereal with cracks or broken grains will turn into jelly.

For cooking:

• 300 g of rice;
• 300 ml of water.

For refueling:

• 60 ml of rice vinegar;
• 5 g of salt;
• 15 g of sugar.
At home, you can successfully use apple, wine or ordinary vinegar.
1. Pour the washed grains with cold water.
2. Cook for 10 minutes and steam for as much under the lid. Sushi from overcooked rice will fall apart, so it’s better not to boil the cereal a little and steam for a while under the lid, constantly checking readiness.
3. For refueling, sugar and salt are thoroughly dissolved in vinegar. Pour vinegar into the rice in small portions. It is important to do this until the rice has cooled.
4. Thoroughly mix the cereal, being careful not to damage the boiled grains. The cooled rice will gain the necessary stickiness.

Classic rice porridge

Rice porridge is usually boiled in milk or with a small addition of water, since milk burns very quickly, and rice grains boil in it much more slowly than in water.

For 4 servings:

• 300 g of rice;
• 1 liter of milk;
• salt to taste.
Small round rice, which boils well and sticks together, is ideal for this dish.
1. Transfer the washed rice to hot water and cook for 8 - 10 minutes.
2. Fold the cereal into a colander so that all the water is glass.
3. Boil milk in the same pan and put rice in it.
4. Cook for 15 minutes, stirring constantly.
5. Hold the same amount under the lid so that the rice becomes completely soft inside.
6. Ready porridge seasoned with butter, sugar and salt.

Cooking in a slow cooker

Milk rice porridge is prepared much faster and easier with the help of modern kitchen devices. Many models have the “Delayed Start” function, with which you can get a hot breakfast right at the time of waking up.

For 4 servings:

• 300 g cereals;
• 1 liter of milk;
• sugar and salt to taste.
A big plus when using “smart” kitchen appliances is that porridge has no chance to escape to the stove.
1. Rinse the rice.
2. Load all the ingredients into the multicooker bowl.
3. Set the mode "Milk porridge".
4. After an hour, the dish is ready, you can fill it with butter and serve.

If the porridge is a little liquidy, you can set the mode “Stewing” or “Heating” for another few minutes.

In a double boiler

In a double boiler, it is easy and simple to cook rice, both in water and in milk.

For 1 serving:

• 100 g of rice;
• 200 ml of milk.
Season the finished dish with salt, sugar and butter. At the same time, you can add dried fruits, candied fruits or fresh fruits.
1. Pour water into the lower container.
2. Place a bowl of washed rice, milk, or water.
3. Close the double boiler and set the timer for 45 minutes.
4. Stir the porridge and check for readiness.
5. If necessary, set the timer again for 10 - 15 minutes.

Tasty dish with vegetables

To prepare friable rice with vegetables, it is better to choose a long-grain steamed variety.

On a glass of rice:

• 2 glasses of water;
• carrot;
• onion;
• colored bell peppers;
• hard tomato;
• green pea;
• corn;
• 40 g of vegetable oil;
• 5 g of turmeric;
• 10 g of salt.
In the season, you can add a young zucchini or pumpkin. In winter, use any frozen vegetables.
1. Pour washed rice and finely chopped vegetables with water.
2. Bring the composition to a boil and add oil.
3. Salt and mix gently once.
4. Cook under a lid over low heat until the rice has absorbed all the liquid and the grains become soft.
5. If the liquid evaporates quickly, you can add a little more boiling water.

Fancy rice with curry

This dish is sometimes called fried rice, because at the first stage the grains are really fried so that they do not boil.
• 300 g of rice;
• 0.5 l of water;
• 100 ml of vegetable oil;
• 10 g curry;
• 10 g of salt.
For friable garnish choose long-grain steamed rice.
1. Dry the washed rice in a pan.
2. Remove the grains and add vegetable oil.
3. When it boils, pour the rice and fry for several minutes. Stir vigorously so that all the grains are uniformly saturated with oil.
4. Add curry.
5. Carefully pour in cold water and salt.
6. Cover and cook over low heat.
Here he is, this many-sided rice. By preparing it in different ways, you can significantly expand the usual diet and enrich it with useful substances.

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