How to cook rice - ways for all occasions

diet Rice is a very common and very useful product. Porridge, cutlets, casseroles, sushi - in each dish, it is, it turns out a great garnish. There is no mistress, who at least once did not face the question of whether to cook rice friable for garnish or boiled for porridge. Russians rice rice will not replace bread, in some eastern countries, but, nevertheless, this product is very popular with us. If it is cooked correctly, observing culinary proportions, then it will become a real delicacy.

We choose cereal

Just anyone can cook the rice. But to prepare a crumbly, so that it does not boil, to eat and still like - this is a more difficult task.

Today on the shelves in the store offer the consumer "Noble" or "Steamed" rice - no matter how hard they stick together. In addition, and do not need to wash it. But the sushi from it just will not work.

The usual long grain rice is the most suitable for garnishing. The most delicious is round-grain, or "Krasnodar".You can make friable rice from it, but it's too troublesome. And why, when can it be made from other varieties? Today it is most often used for puddings or sushi and rolls, but most importantly for milk porridge.

Which cook to cook?

The grandmother did this either in a cast iron, or in an aluminum saucepan. Today, as a dish, any iron, enameled pan, metal with a double or thick bottom, even with Teflon coating, is quite suitable. The main thing is that it must be deep and wide. In this sense, a pan with high sides can become an ideal dish. So the choice is great.

Cook rice for garnish

The easiest and traditional way is to cook loose rice for garnish in such a proportion: for 1 part of the cereal take 2 parts of water. Croup should be washed, even if it looks snow-white. After pour it into salted boiling water and cook over low heat until cooked. Add a spoonful of butter.

Cook rice to keep it crumbly. We must proceed from the proportion: on 1 part of the cereal take three parts of the water. And when cooking into water add a little sunflower oil. While the water does not boil away, leave the lid open. And for the longing to leave the lid ajar. And in any case do not stir the contents of the pan, so you will spoil everything.

If you use meat, mushroom or vegetable broth instead of simple boiling water, your culinary masterpiece will have a much more intense taste. The proportions are the same: one glass of rice will need two cups of broth. Rice pre-rinse, cover in a saucepan and pour hot broth. After boiling, quench the fire and leave the rice to languish with the lid uncovered. Once it is ready, add 100 grams of butter and do not forget that you can not mix.

1. You can prepare rice very quickly using the following algorithm.
2. Rinse and cover in a saucepan.
3. Immediately add salt and butter.
4. Pour cold water - rice should be covered by a half to two centimeters - and put on a plate.
5. Allow to boil for 5 minutes, after closing the lid, and turn off the stove.

And let it take a saucepan for half an hour, and rice comes by itself.

Cooking rice porridge?

Returning to old times and grandmother's recipes from a Russian stove, you can try to boil rice for garnish in this way. At first everything is done as usual. Rinsed rice, poured into a pot( cast-iron pan), filled with a one and a half volume of boiling water and put on a small fire. You can take cold water, then first a large fire starts, and as it boils - switches to a small one. And do not close the lid tightly. But when the water is almost gone, the fun begins. With low-fat milk, pour rice to hide from the head, top with 100 grams of butter and put the pot in the oven at 150 degrees until the rice has absorbed all the milk. And do not mix it. "You can not put it in the oven, but continue to languish on the stove, only without the lid.

Grandmother did not regret oil, and milk added fat. But then no one counted calories.

For this method, you can use long-grain steamed rice, and round. The latter is even better. But keep in mind that it will have to be washed more thoroughly, up to five times. In any case, the output of friable rice does not work.

By the same principle, it is possible to weld dairy sweet rice porridge not for garnish, but as an independent dish. Proportions are the same - one part of rice is taken one and a half parts of water. Itself rice is preferable to take a round. Salt, sugar put to taste. As soon as the water boils, open the lid and make a small fire. There is no water on the surface - you need to pour the milk so that the rice disappears completely under it, add the oil. You can forget about the lid, now it will not be needed. When the croup gathers the milk, add it again and add the oil again. Milk has to be refilled three times. As a result, you will get amazingly tasty and useful rice porridge!

Advice

Do not be afraid of butter. It is very useful for blood vessels and heart, promotes active brain activity, halves the risk of cancer.

Cook the pilaf?

There are two basic rules:

1. the rice should be long grain;
2. uses a frying pan or flat-bottomed kazanok as a dish.

First fry the meat you use for pilaf, beef, pork, lamb or chicken with onions, carrots, roots and seasonings in that frying pan or cauldron. Next, you need to pour two parts of boiling water, add salt and fill it with one piece of rice, thoroughly washed and soaked for half an hour. On a small fire on the stove with a slightly opened lid rice will come itself. You just do not mix it until the time limit - and the garnish will turn out all right.

Cook rice with vegetables?

Onions, carrots, garlic finely chopped or grated. You can add Bulgarian pepper. The tomato should be cut in half and grated, mixed with vegetables and the skins into garbage. Vegetables well fry in a pan. To fall asleep a glass of the washed rice, to mix with vegetables and to fill in pair of glasses of cold water. How to boil, add salt, pepper and leave to languish on low heat without any cover. When the garnish is ready, add a spoonful of butter.

Brewing glutinous rice?

Sticky rice is used to make sushi, cutlets, porridges. Sushi and rolls have recently become a very popular dish, every second hostess tries to learn how to cook sushi. To make sushi, you need to weld sticky rice. The best it is obtained from round rice. And it's easy to cook. First rinse well and leave in water for half an hour. Then add water to a ratio of 2: 1 and put it on the stove. Here you can stir for your pleasure as many as you want. You need to cook until completely ready.

You can only boil it with salt and use it for sushi. And you can cook from sticky rice, not sushi, but cutlets. Or just porridge. Your child will appreciate this yummy, topped with a thick fruit jelly, favorite jam or berry syrup.

Fig for salad

Now correctly cook rice for salad. In this case, it is not used too much. And it is very important that it is crumbly. This recipe is for the most lazy when there is no proportion. The main thing is that the water is much more than rice.

Krupu rinse, pour cold water, add salt - and fire. When the boil, reduce fire and cook until cooked. To check by a trial method. As the water is ready to drain through the sieve and give the product a cold water. Friable rice for any lettuce is ready.

Cook rice for the

diet The benefits of rice have been known for a long time. And especially those who every day comes into conflict with their kilograms. Rice diet is both punishment and salvation. Of course, you can motivate yourself with arguments that it is necessary, that it cleanses the body, that it is nutritious. But you just want to eat something delicious.

Preparation is worth starting in advance, a day in four. In a glass to fall asleep two spoons of groats and to fill in with cold boiled water. On the second day, change the water and put another glass with two tablespoons of rice, filled with water. And so every day there should be another glass, and in all others the water changes to fresh.

Start the fifth day by rinsing rice from the first glass, boil it without salt on low heat for 15 minutes, rinse again and eat for health. Do not forget to put a new glass and change the water in the rest. The next day, cook the rice from the second glass - and so on.

Some more useful tips.

• If 2-3 drops of lemon juice are added to the boiling water, the rice will be snow-white and crumbly.
• Salt is added to the water at the very beginning of cooking, and sugar is put in rice only in a plate.
• If there is a choice, it is better to prefer a pot of cooking instead of an aluminum saucepan.
• Cooks advise rice first rinse with warm water, then - hot.

Bon appetit!

We advise you to read an article about how to cook pasta in a saucepan