Rice on a side dish crumbly - 5 recipes

Universal cereal, which is well suited to all vegetables, chicken and meat, the structure is friable and tender. Contains vitamins and minerals necessary for the body.

How to cook rice so that it is friable?

Groats can be of different types and forms, different in taste and content of nutrients. The method of making porridge depends on what kind 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. Several rules are known on how to properly boil and get friable rice so that it does not stick together during cooking.

1. Rinse the right amount of cereal in water, which must be cold. Rinse should be 5-7 times.
2. Calculation: per 100 g of cereal - 300 ml of liquid.
3. To boil water.
4. Add salt and seasoning.
5. Pour rice into the pan. Water at this time should be brought to a boil.
6. Pour in one tbsp. a spoonful of refined oil.
7. Switch the burner to minimum and cook for 25 minutes without opening the lid. No need to interfere during cooking.

Long grain

How to cook rice so that it is friable? It is recommended to use grains having a long, elongated shape. Steamed rice, basmati and jasmine are well suited.

Ingredients:

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

Cooking:

1. During cooking, rice increases in volume. For a family of four, it is enough to cook 250 - 300 g of cereal.
2. Rinse the groats for a long time, the liquid should become transparent. You will need to change the water up to 10 times. Wash in cold water.
3. Before starting cooking, accurately measure the rate of water. 600 ml of water are added to 300 g of rice. If you use more or less cereal, then the liquid must be added twice as much as the weight of the cereal.
4. Boil the water.Pour clean rice into the pan.
5. Turn on the fire to the maximum so that the liquid boils quickly.
6. Cook for seven minutes.
7. Turn on the hotplate for a minimum, close the lid and simmer rice for 15 minutes. During cooking, do not stir the product and lift the lid.
8. After the specified time, turn off the fire. Add oil. Leave to soak for 20 minutes. Rice will be dry, white, crumbly.

Wild brown

This variety is popular in the East. It has a not very beautiful appearance compared to white rice, but surpasses it in the content of vitamins and minerals. If you regularly eat wild rice, the metabolic process of the body will return to normal.

How to boil friable brown rice?

Ingredients:

• salt;
• water - 750 ml;
• brown wild rice - 300 g.

Cooking:

1. Rinse the grains many times. Dirt and dust collected during growth, collection and transportation will be removed. Rinse so many times that the water remains completely clear.
2. Scald with boiling water, rinse immediately.
3. Transfer the grains to a high capacity. Pour in a large volume of water. Leave for seven hours.
4. Transfer the prepared grains to a pan, preferably with thick walls. Pour in cold water.
5. Turn on the fire, cook for eight minutes. The cover must be closed.
6. Switch the burner to minimum and cook for half an hour without opening the lid.
7. Turn off the fire, leave for 15 minutes. At this time, all remaining liquid is absorbed, the grains will become crumbly.

Wild black

Due to its value, this variety is not so common compared to white rice. It has an unusual taste - slightly sweet, exotic, somewhat reminiscent of a nutty one. On sale, most often sold in packaging along with white or brown rice.

Ingredients:

• water - 6 tbsp .;
• salt;
• rice - 2 tbsp.

Cooking:

1. To preserve the vitamins included in the composition, fill the rice with water for 12 hours. At this time, the groats will soften and cook well.
2. Drain the water.
3. Pour cold water, best in enameled dishes.
4. Pour salt.
5. Boil.
6. Put rice in water, cover.
7. Switch the fire to minimum.
8. Cook for about 45 minutes, sometimes stirring.
9. In the finished state, rice greatly changes its size, increases four times. If properly cooked, then always this variety is crumbly and retains all the useful qualities.

Rice on a side dish crumbly - recipes

Ideally cooked rice grains are not obtained from every hostess. This is due to improper preparation of the cereal and the addition of a large amount of cooking liquid. Also, the condition of the finished dish depends on the capacity in which the cereal is cooked.

In a pan on the water

Rice in the process of cooking increases three times. Therefore, you should calculate the volume and take a pan of the required size.

Ingredients:

• mol - 0.5 tsp;
• rice - 300 g;
• water - 300 ml.

Cooking:

1. Put rice in a sieve and rinse with cold water.
2. Pour water into a container, place rice. If the water remains clear, you can start cooking. If the liquid is cloudy, then the starch from the surface of the grains is not completely washed off and it is worth washing it under water again. The main rule: in order for the rice to be friable, it is necessary to rinse it perfectly clean.
3. For cooking, you need a pan with a thick bottom.
4. Pour rice into the water.
5. Put on intense fire and salt.
6. Boil.
7. Switch the fire mode to minimum, 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 friable.
8. Turn off the fire and leave it under the lid for 15 minutes.

In a slow cooker

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

Ingredients:

• salt;
• rice;
• sunflower oil;
• water.

Cooking:

1. Rinse the grains well, changing the liquid until the water becomes clear. If they are poorly washed, the starch remaining on their surface will stick together the grains during the preparation process.
2. You should choose the right amount of water for cooking. For round rice, the ratio of cereals and water goes one to one. If the rice is long-grain or steamed, then the water must be added twice as much as the volume of the cereal.
3. So that the cereal is evenly cooked, does not stick together and remains juicy, you need to fill it only with boiling water.
4. Before adding liquid to rice, it is worth adding 1 tbsp. To water a spoonful of oil.
5. Put the prepared rice in the multicooker bowl and pour boiling water with added oil.
6. Add salt.
7. Set the device to buckwheat mode. In half an hour the dish will be ready.

In a double boiler

A double boiler is suitable for those who cannot cook rice properly or who adhere to a healthy diet.

Ingredients:

• water - 2 glasses;
• salt;
• pepper;
• rice - 400 g;
• sage;
• turmeric;
• a mixture of herbs.

Cooking:

1. Rinse the cereal in the bowl six times.
2. Pour in cold water.
3. Add salt, spices, pepper.
4. Turn on the timer for 40 minutes. Stir after 20 minutes.

Side dishes options

Garnish this dish can be prepared in various ways. Simply boil with salt, with spices, vegetables and herbs. You can beautifully arrange laying out on a dish.

1. Smear a glass of wine with butter. Tamp the finished grains very tightly in it. Turn the glass over and shake out the rice. It will turn out a beautifully shaped dish. Put on the edge of the plate, add meat or fish next to it. You can take advantage of small cups and put a treat in a circle around the plate by placing vegetables or meat in the center.
2. If you mix rice with herbs, corn and peas, you get not only a beautiful view, but also a very healthy dish.
3. Fry 100 g of mushrooms. Cook 200 g of rice and fry with prepared mushrooms. Serve the resulting mixture with meat.
4. Prepare a vegetable mixture of corn, herbs and carrots. Mix with cooked rice. Thanks to the addition of carrots, groats will acquire a beautiful golden hue.
5. Onions and carrots are fried and mixed with cooked rice. Such a side dish is suitable for serving with fish dishes.
6. Garnish that can be found in the restaurant. Place the fried onions in a pan. Add pre-washed rice. Pour water and cook with onions. When the dish is almost ready, sprinkle with basil leaves and add garlic. Let stand under the lid for 20 minutes.