Rice - great choice for supporters of an active lifestyle and. Rice is a significant source of complex carbohydrates, and rice also contains fiber in noticeable quantities.

How to cook fluffy rice. Method 1:

Before how to cook rice place it in a sieve and rinse it thoroughly (several times) in cold water, changing the water and shaking.
- Pour into the pan two volumes cold water, salt, add seasonings and pour one volume rice
- Cook the rice over low heat for 15-20 minutes. in a non-enamel saucepan with the lid closed.
- As soon as the water has completely evaporated, the rice is cooked.
- After this cooking, transfer the rice into a colander, then store it in a bowl or pan.

By length and shape of grains rice is divided into:

- Short grain rice- has almost round opaque grains. The ratio of length to width is less than two to one. Contains a lot of starch. When cooked, it acquires a creamy consistency. The grains stick together and absorb a large amount of water. Due to its high stickiness, this particular type of rice is used to make sushi.

- Medium grain rice. The ratio of length to width is less than three to one. Grain size - 4 to 6 mm. After cooking, it remains whole and crumbly, and therefore is ideal for preparing paella, risotto, pilaf and soups. Cook rice in a water bath or in a saucepan.
- Long grain rice. It is at least three times longer than it is wide. When cooked, it does not stick together and absorbs a moderate amount of liquid. The most popular varieties are “basmati” and “jasmine”. Both white and brown long grain rice are popular throughout the world. Thai red long grain rice is highly valued for its decorative appearance.

By color rice grains are distinguished:

- White rice - has gone through all stages of grinding and has lost a significant part of its beneficial properties.

Rice with yellowish or amber shade - white or brown rice soaked in water and steamed (parboiled). When steamed, rice grains retain b O a larger amount of vitamins and minerals, and the grains themselves become more crumbly.

- Red rice. Its homeland is Thailand, the largest exporter of red rice. This is long grain rice and takes about 25 minutes to cook. Valued for its decorative appearance.

- Brown rice. During processing, it preserves the nutritious bran shell containing the most beneficial vitamins and amino acids. This coating gives the rice a slight nutty flavor.

- Wild rice. Black rice (Tibetan). This rice contains almost twice as much protein as regular and long grain rice. Its shell contains a large amount of vitamins, minerals and fiber. It has a unique taste.

How to cook fluffy rice. Method 2:

- Rinse the rice well, pour boiling water from the kettle in a ratio of 1:2
(1 cup rice, 2 cups water)
- Bring to a boil, add salt to taste, let simmer for 2 minutes and turn off the heat under the pan with rice.
- Let the rice “cook” on the stove on its own - and in 10-15 minutes it will be ready. This method is very good for parboiled long grain rice. - Main: Do not stir the rice when cooking.
- Enamel pan It's better not to use it.
- Rice, when cooked, increases in volume by 3 times.
- Usually, one glass of rice yields four servings.
- For sushi, small and round rice is used. Cook sushi rice for 15-20 minutes. Place the rice in a damp wooden sushi bowl and pour over the vinegar mixture. Turn the rice over, but do not stir.

How to cook rice in the microwave

- Rinse the rice well under cold water, transfer to a microwave-safe bowl.
- Add two cups of boiling water to a glass of rice, a little salt, a little sunflower or olive oil (1 tablespoon), you can add more chicken broth(if the powder is 1 tablespoon, if the cube is diluted with the same boiling water), cover with a lid or glass plate and put in the microwave for 13 minutes. Turn on the microwave at 700-800 W.
- Do not remove immediately, let stand for 5-10 minutes.

How to cook rice in a slow cooker

- Place the washed rice in the slow cooker. Add boiling water at the rate: for 3 multi-cups of rice 5-6 multi-cups of water.
- Salt the rice, add oil (1 tablespoon), switch to the “buckwheat” mode and cook until the signal indicates readiness.

How to cook fluffy rice in a steamer

- Rinse the rice well, drain and place in a steamer.
- Pour water over rice in a 1:1 ratio, add and.
- Cook the rice in a steamer for 35 minutes.

How to cook rice in a frying pan

- Before how to cook rice place it in a sieve and rinse thoroughly.
- Place the frying pan on the fire, add water, salt and add rice in a ratio of 1:2. Add a tablespoon vegetable oil for half a glass of rice.
- Cook rice in a frying pan for 15 minutes after boiling water, covered, over low heat.

3 minutes before the end of cooking, add to taste.

How to cook rice with green peas and ginger

Rice ( ) - 1 glass; green peas(chilled) - 2 glasses; turmeric - 1 tsp; garlic - 3-4 cloves; fresh ginger - rhizome 1.5 cm long; cardamom - 1 box; salt - to taste; vegetable oil - 3-4 tbsp.

Rinse the rice, place in a sieve and let the water drain. Peel the garlic cloves and cut into slices. Remove the skin from the rhizome and grate it. Crush the box and remove the seeds from it. Heat vegetable oil in a deep frying pan, add cardamom, ginger and garlic. Fry, stirring, until the garlic turns yellow-brown. After this, use a slotted spoon to catch the spices from the oil and discard them.

Add the rice to the oil and fry until it becomes crumbly. After this, fill the rice with water (the water level should be approximately 1 cm above the level of the rice). Add ground (do not stir!), let the water boil, then reduce the heat and cook until the rice is cooked. Add salt to taste. This will take very little time. Separately, boil green peas in salted water, add them to the boiled rice and stir. Rice and peas are ready.

How to cook rice with vegetables

Round white rice - 1 cup; saffron - 1 small whisper; broth (or water) - 1.5 -2 cups; salt - to taste; cauliflower - about 400g; sweet pepper(red) - 1 pc.; olive oil - 2 tbsp. l.


add water (about 1/4 cup). Rinse the rice, place in a sieve and let the water drain completely. Heat a tablespoon of olive oil in a frying pan, add all the rice and, stirring, heat it in the oil for several minutes until the rice becomes “glassy”. Add broth and saffron infusion, shake the pan. The liquid should be slightly higher than the level of the rice.
Add salt, cover and cook until the rice is ready (do not disturb). Disassemble the cauliflower into very small florets. Cut the pepper into halves, remove the seeds and cut into small cubes. Add oil to another frying pan (or saucepan), cauliflower and pepper. Place on the fire and simmer until the cabbage is done. Combine vegetables into rice, stir, shake the pan. Rice with saffron and vegetables is ready.

How to cook rice cutlets

Rice - 1 cup, vegetable oil - 4 tbsp, crushed white crackers - 1/2 cup, for the sauce: dried mushrooms - 3-4 pcs., onions - 1 onion, flour - 1 tbsp, vegetable oil - 2 tbsp, raisins (sultanas) - 1 cup, sweet almonds - 1/2 cup, juice lemon, sugar - to taste.

Boil the rice in salted water until soft, discard, let the water drain thoroughly, put in a saucepan, knead a little so as not to crumble, pour in 1 tablespoon of oil and let cool. Cut cutlets from this mass, roll in breadcrumbs and quickly fry on both sides. For the sauce, cook the broth from the soaked ones. Fry finely chopped onion in oil, add flour and fry together.

Pour, gradually stirring, a glass of mushroom broth and boil. Scald raisins and almonds with boiling water several times. Let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce boil. Pour this sauce over the cutlets.

How to cook rice the American way

Rice (long grain) - 0.8 cups, sunflower oil- 2 tbsp., onion (chopped) - 1 pc., garlic (chopped) - 2 cloves, hot chilies (red or green, fresh) 4-6 pcs., tomatoes (peeled and chopped, without seeds) - 350 g, chicken broth - 4 cups, salt, pepper - to taste, peas (boiled or defrosted) - 60 g, coriander - fresh sprigs.

Place the rice in a bowl, pour boiling water over it and leave for 30 minutes. Drain the water and leave the rice in a colander for about 1 hour. Heat oil in a thick-bottomed frying pan. Stir in the rice until all the grains are covered with oil. Add onion, garlic and chili. Fry for about 4 minutes, until the onion is translucent and the rice is golden.

Add the tomatoes and broth, salt and pepper, cover and simmer for 20-30 minutes until all the liquid is absorbed and the rice is soft and crumbly. Five minutes before cooking, add the peas. If you prefer more cooked rice, add a little more broth after 20 minutes and continue to simmer until all the liquid is absorbed. Transfer to a warmed dish and garnish with coriander.

How to cook rice with lemon and jam

Rice - 240 g, milk - 200 g, water - 200 g, powdered sugar - 200 g, lemon - 1 pc., rum - 40 g, jam - to taste.

The rice is washed, changing the water several times, poured into boiling water and cooked for 5 minutes. Then strain, cook in a mixture of milk and water, place in a deep bowl and cool. After adding powdered sugar, lemon juice and zest, rum, knead the mass and put it in suitable form, greased with peanut butter, and kept in the refrigerator for several hours. Serve the dish with fruit, straining the syrup.

How to cook rice in Chinese

Long grain rice (white) - 1 cup, water - 1.5 cups

Pour cold water over the washed rice, add salt and leave for 3 minutes. Then, cover the pan with a lid and place on high heat. As soon as the water boils, cook the rice for 3 minutes. Then, reduce the heat to medium and continue to cook for another 7 minutes with the lid closed, then reduce the heat to low and continue to cook for another 2 minutes. Turn off the heat, cover the pan with rice and do not open for 15 minutes.

How to cook rice in Korean (serve with carrots)

Round grain rice - 1 cup; water - 2 glasses

Pour two glasses of cold water over the washed rice and place on high heat. Bring to a boil, reduce heat and cook the rice for ten minutes with the lid closed. Do not stir. Turn off the heat and do not open the lid for 15 minutes.

While the rice is cooking, we prepare the Korean carrots. For this we need:

Carrots - 4-6 pcs; onion - 1 piece; garlic - 2 cloves; sugar - 1 tbsp. l.; soy sauce- 1 tbsp. l.; Vinegar essence - 1 tsp; allspice (black, ground) - 0.5 tsp; red hot pepper - 0.5 tsp; coriander (ground seeds) - 0.5 tsp; vegetable oil - 100 ml; salt to taste - 0.5 tsp.

Cut the washed carrots into strips and mash them very well with your hands. Add salt, sugar, coriander, pepper, soy sauce, vinegar and mix well again.

Cut the onion into half rings and fry in vegetable oil over high heat until very light. brown. We remove the onion from the oil - we don’t need it, and pour this boiling oil over the carrots, add crushed garlic, mix and - you can serve with rice. Bon appetit!

How to cook rice in Japanese

Medium grain rice (round) - 1 cup, water - 1.5 cups, salt - 1 teaspoon

Pour cold water over the washed rice and leave for 15 minutes. Then, cover the pan and cook for 12 minutes. Turn off the heat and do not open the pan with rice for 15 minutes. Then add salt and stir the rice.

How to cook rice the Indian way

Long grain rice (basmati) - 1 cup; butter - 1 teaspoon; salt - 0.5 teaspoon; ground black pepper – 0.25 teaspoon. spoons; turmeric - 1 teaspoon; saffron - 6 stigmas; water - 2 glasses

Heat a saucepan, melt butter in it and add raw, washed rice. Salt the rice and add spices. Fry the rice for 5 minutes over medium heat, stirring. Pour boiling water into the rice, close the lid and cook the rice over low heat for 15 minutes. Do not stir.

How to cook rice the Vietnamese way

Long grain rice - 1 cup, water - 2 cups, cilantro (coriander greens) - 4 sprigs

Place washed rice in a heated dry frying pan. Heat the rice, stirring, for 2 minutes. Then, pour the rice into a saucepan, add chopped cilantro and add 1 cup of water. Cook the rice without stirring for 20 minutes after boiling, covered.

Brown Rice with Walnuts and Golden Raisins


2 tablespoons olive oil; 1/2 small yellow onion, finely chopped;
1/2 cup brown rice; salt; 2 tablespoons golden raisins; 1/4 cup walnuts, finely chopped; 2 tablespoons finely chopped fresh parsley; freshly ground black pepper

Heat oil in a 2-quart saucepan over medium heat. Add onion and cook, stirring frequently, until soft, 2 minutes. Add rice and stir to coat in oil. Add 1-1/4 cups water and 1/2 tsp. salt.

Bring to a boil over high heat, cover, reduce heat to low, and simmer until all the water is absorbed and the rice is tender, about 35 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Meanwhile, place raisins in a small bowl and add enough boiling water to cover. Let them plump for 10 minutes; then strain. Stir the raisins walnuts, and parsley into the cooked rice and season to taste with salt and pepper.

Boiled Jasmine rice "Triple Sesame" with sesame seeds

This rice gets a triple sesame flavor from toasted sesame oil and black and white sesame seeds. This dish is a wonderful side dish for any dish, especially with salmon or other seafood dishes.

1 cup jasmine rice; 1 tablespoon sesame oil; 1 tsp. unsalted butter; salt; 1 tablespoon black sesame; 1 tsp. toasted white sesame seeds

In a large sieve, rinse the rice under cold running water and dry. In a 2-quart saucepan, combine 1-1/2 cups rice water, sesame oil, butter and 3/4 tsp. salt.

Bring to a boil over medium heat. Stir once. Reduce high temperature to low, cover and simmer until rice is tender and water has been incorporated into the rice, about 15 minutes.

Then put in a clean kitchen towel on the pan and cover with a lid, and let stand to absorb the remaining water vapor, covered for 5 minutes. Add black and white sesame seeds, stir with a fork, and serve.

Wild Rice with Dried Cranberries and Hazelnuts


1 cup wild rice, rinsed; 1 tablespoon unsalted butter;
1/4 cup thinly sliced ​​green onions (white part only); 2 tablespoons finely grated orange zest; juice of 1/2 orange; 1/2 cup dried cranberries, coarsely chopped; 1/4 cup hazelnuts, coarsely chopped; 1/4 tsp. salt; freshly ground black pepper

Place the rinsed wild rice in a medium (2 quart) saucepan and pour water to about an inch on top of the rice. Bring the water to a boil.

Immediately reduce heat to low, cover, and simmer until rice is tender and most of the water has evaporated, 40 to 60 minutes (be sure to taste). Pour the rice into a colander or sieve to drain the water.

In the same saucepan, melt the butter over medium heat. Add green onions and cook, stirring, until softened, about 2 minutes. Remove from heat and add cooked wild rice, along with orange zest and juice, dried cranberries and hazelnuts, stirring with a fork. Season with salt and pepper to taste.
Serve immediately.

Rice pilaf with saffron, red pepper and toasted almonds

The flavors in this pilaf are a bit reminiscent of paella. This is a great side dish for salmon, shrimp or mussels.

2.5 cups lightly salted chicken broth or water; saffron (about 20 stigmas); 3 tablespoons olive oil; 1 medium onion, cut into small cubes; 1 red bell pepper, remove the core, remove the seeds and cut into small cubes (about 1 cup); 1 cup long grain cooked white rice; 1 tsp. salt; a pinch of ground cayenne pepper; 1/4 cup coarsely chopped fresh parsley; 1 large clove garlic, minced (1-1/2 teaspoons); 1/4 cup roasted almonds; 1 tablespoon chopped fresh oregano.

On the stove or in microwave oven Heat the broth or water almost to a boil, turn off the heat and add all the saffron. Cover with a lid and leave for 15-20 minutes.

In a saucepan with a tight lid, heat the oil over medium heat. Reduce heat to medium-low and add diced onion and bell pepper. Cook, stirring, until softened but not browned, about 5 minutes.

Then add rice, salt and Cayenne pepper, and toss well to coat each grain with oil. Stir the rice for about 5 minutes. Stir regularly to prevent sticking to the bottom of the pan.

Reduce heat to low if there is any sign of burning. Add half the parsley and garlic.

STIRING TIP:

Gently stir the rice with a fork from the edge to the center of the pan. Continue this process around the entire perimeter of the pan for about 5-7 minutes in total. Until the rice becomes translucent.

Add the saffron broth to the pan with the rice, stir once, and bring to a boil over medium heat. Reduce heat to low and simmer for 18 minutes. Then remove from heat and let the pilaf stand covered for another 5 minutes.

After the pilaf has arrived, remove the lid, add almonds and stir the rice with a fork. Add remaining 2 tablespoons parsley and oregano. Salt as needed.

Basmati rice with pistachios

2/3 cup peeled pistachios; 2 tablespoons rapeseed oil; 1 small yellow onion, finely chopped (about 1 cup); 1/2 tsp. salt; 1/2 tablespoon coriander seeds, lightly crushed; 12 whole green cardamom pods; 3-inch piece of cinnamon stick; 1 bay leaf; 1.5 cups basmati rice, rinsed; 2.5 cups lightly salted chicken broth.

Roast the pistachios in the oven until golden brown, 7 to 10 minutes. Refrigerate. Roughly chop the nuts and set aside.

Heat oil in a medium saucepan over medium heat. Add onion and salt and cook for 2 minutes.

Then add the coriander, cardamom, cinnamon, and bay leaves to the pan and continue to cook, stirring, until the onions soften.

Add the rice and cook, stirring until the rice is well coated with oil and slightly translucent, about 3 minutes.

Add chicken broth to the pot with the rice. Add cinnamon, bay leaf, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and cook without stirring until liquid is absorbed and rice is tender, about 15 minutes.

Add salt to taste. When the rice is ready, sprinkle chopped pistachios on top.

Quick risotto with chicken and white wine

1 cup short grain rice, 2 fillets chicken breast, 2 heads onions, 2 large carrots, 1 cup dry white wine, 1 cup water, olive oil, salt, pepper, all-purpose dried vegetable seasoning.

Cut the washed and peeled carrots into long strips. Onion – into slices.

Fry the vegetables in a large frying pan in olive oil until golden brown. Add the washed rice there and fry it until transparent. Cut the chicken into large cubes.

Move the vegetables and rice to the side in the pan and fry the chicken in the free space. Mix everything, pour in wine, water, salt, and seasonings.

Bring to a boil, reduce heat, cover with a lid and after 20 minutes the dish is ready.

Rice is considered an excellent side dish, an excellent addition to almost any food. But how to cook rice correctly so that instead of a crumbly, beautiful side dish, it doesn’t turn out to be a mess? Not only young housewives are tormented by this issue. Many people who are amazing at preparing complex meals at home are afraid to tackle rice as a side dish.

How to cook fluffy rice correctly

The first method will not surprise anyone. Anyone can buy rice in bags and cook it in portions until it is perfectly fluffy. But is it worth spending that kind of money to cook so little rice when you have it on hand? regular rice in a pack?

To cook fluffy rice, you need to correctly determine its variety. Do not buy short-grain rice; it absorbs moisture well and sticks together, so it is more often used for sushi, desserts and casseroles. Medium-grain rice will also be viscous, since it also contains a lot of starch and absorbs water well. For crumbly side dish buy long-grain rice, it does not stick together when cooked correctly.

Cook the fluffy rice strictly according to the instructions:

1. Proportions of rice and water: there should be twice as much water as rice. For example, take 1 cup of dry cereal and 2 cups of water.
2. While the water in the pan is boiling, rinse the rice with plain water 3-5 times. Salt the water.
3. Place washed rice into boiling water. No seasonings can be added now!
4. Cover the pan with a lid and turn the heat to low. It is better to take a transparent lid so that the entire cooking process can be seen. The lid must not be opened during the entire process.
5. Now is the time important rule: How long to cook rice? Remember! Cook the rice for exactly 12 minutes! Correct proportions and low heat ensure that the rice does not burn.
6. Remove the pan with rice from the stove and let the rice stand and simmer for another 12 minutes without opening the lid or stirring it.
7. Only after this can you open the lid of the pan and add seasonings and oil if desired.

How to properly cook steamed rice

Parboiled rice retains its yellowish color because it is steamed rather than polished. Due to this, rice retains more minerals and vitamins. When cooked, the color of rice turns snow-white. When steamed rice is cooked, the grains never stick together, so it turns out fluffy even after reheating the dish. You need to cook steamed rice longer than usual, since without polishing the rice grains become harder and cook less well. Cooking time is 20-25 minutes.

How to cook brown rice correctly

The brown color of rice is due to the fact that the husk of the grain is preserved. This variety of rice is very healthy, since it is the rice shell that contains the most beneficial substances. Brown rice takes even longer to cook because its grains are even harder than parboiled rice. Cook it for up to 40 minutes. It perfectly cleanses the human body of toxins and promotes weight loss. Before cooking, rinse the brown rice and pour it cold salty water for about 15 minutes. Then drain this water and rinse the rice again. Place it in boiling water and cook for 40 minutes.

How to cook wild rice correctly

Wild rice is black in color. In our stores you can often find it mixed with long grain. It contains a lot of fiber and other useful substances. This side dish goes perfectly with fish dishes. For 1 cup of wild rice you need to take 5 cups of water. After rinsing the rice, place it in boiling salted water and cook over medium heat for 10 minutes. Then cover the pot with the rice and reduce the heat to low. Cook wild rice in this way for 40 minutes, stirring it.

How to cook round rice correctly

As already mentioned, short-grain rice is best suited for sushi, casseroles and puddings, as it tends to stick together. Round rice is cooked with a lot of water, as it absorbs it very quickly. That is, for 1 glass of rice we will take not 2, but 3 glasses of water. Cook the rice until it has absorbed all the water.

Rice is one of the favorite lunch options for children and adults. And this is not surprising, because it goes well with any seafood, vegetables, meat, chicken, and fish dishes. It is very important to cook the cereal correctly so that it does not overcook and turn into porridge. Tips on how to cook rice so that it is crumbly will help the housewife with this.

How to cook rice correctly so that it is crumbly?

First of all, the features of preparing rice depend on its variety. For example, round grain is the most difficult to keep crumbly. But, if you try, even this variety can be turned into an appetizing delicate side dish.

Round grain

Short grain rice softens quickly because it contains a lot of starch.

It is ideal for making porridges and casseroles. If you need to turn such rice into a crumbly side dish, then you need to cook it in a special way.

1. The cereal is thoroughly washed with running cold water, poured into a saucepan with a large amount of boiling water (there should be 4 times more liquid than the cereal).
2. It is very important to tightly cover the container with a lid. If the latter does not fit too tightly to the pan, then you should use a weight.
3. First, cook the rice for 3 minutes on high heat, then 6 minutes on medium and another 3 minutes on low.

The total cooking time for cereal does not depend on its quantity. As soon as the specified time has elapsed, the pan is removed from the heat and does not open for another 10 minutes. After this, you can add salt, seasonings, and any oil to the rice for garnish.

Long grain rice

Rice grains of this type have a length exceeding 5.5 mm. His main feature is that the grains retain their shape well during heat treatment and do not stick together. Therefore, it is not difficult to prepare such crumbly rice. All the main secrets of this process are published below.

1. 350 g of rice is poured into a bowl and filled with water. After thorough mixing, the liquid is drained and a new one is added. Washing is repeated until the water from the container comes out completely clear.
2. The cereal is poured clean water so that the liquid is approximately 2 cm above the grains.
3. The rice is salted. If it becomes only part of a complex side dish, then you need to remember that salt will be added to other ingredients, sauce, gravy, etc.
4. The cereal is cooked exactly 5 minutes after the water boils at maximum power.
5. Then another 15 minutes on low heat.
6. After turning off the burner, the rice should sit for some more time. After 5-7 minutes you need to add 1 tbsp to it. vegetable oil and mix the mixture thoroughly.

After another couple of minutes, you can serve the treat to the table. You can cook rice this way in a container made of any material.

Wild brown

Many housewives encounter some difficulties in the process of preparing wild brown rice and generally refuse to use this tasty and very useful product. In fact, it’s not difficult to cook such cereals, you just need to know a few tricks.

The variety of rice in question is always soaked in water before cooking. To do this, it is completely covered with cold water and left overnight. Then you can proceed directly to cooking the product.

1. After soaking, the rice is washed 2-3 times under cold running water. During the process, you need to thoroughly rub the cereal with your hands to remove the starchy component from its surface and prevent the grains of rice from sticking together.
2. Liquid is added to the pan with rice in a ratio of 1 to 2. By the way, instead of water, you can use vegetable or meat broth. Even one made from a cube will do.
3. As soon as the liquid boils, the heat is reduced to minimum, and the product is cooked under the lid for 35 minutes. The rice should absorb all the water. It is important to carefully monitor the time so that the future side dish does not burn.
4. When the stove is turned off, the pan with the cereal should be left for another 5-7 minutes. In this case, the rice should not be stirred.

Before serving, butter and any other additions are added to the dish. Also, the fluffy rice needs to be mixed thoroughly so that the grains are separated from each other.

Wild black

Black wild rice is easy to prepare. It contains a huge amount of useful substances. When cooked, the cereal acquires a pleasant nutty taste.

It is only called black, but it can have a shade up to dark purple.

This product will be an excellent side dish for any meat or fish dish. For 1 tbsp. For rice you need to take 2 times more water and a pinch of salt.

1. The cereal is washed thoroughly warm water 2-3 times. This will prevent it from sticking together in the future. The most convenient way to rinse rice is to pour it into a deep container and drain the water as soon as the grains sink to the bottom.
2. The product is filled with water and brought to a boil. After this, the heat is reduced to minimum, the pan is closed with a lid and the rice is cooked for about half an hour until the water is absorbed into it.
3. After turning off the burner, the dish should sit for at least 15 minutes without stirring.
4. Before serving, you can add salt to taste and add your favorite seasonings.

It is important not to forget that black wild grain can ruin ceramic or enamel dishes, so it is best to cook it in glass. You can also use a container that is dark on the inside.

Flaky rice as a side dish - recipes

As noted above, fluffy rice is an ideal side dish for any meat, poultry or fish. It is nourishing, tasty and healthy. Various seasonings and other additives will improve the taste of rice. For example, make it more piquant or even sweeter.

In a saucepan on water

Most often, housewives cook any variety of cereals in question in a saucepan on water. The oriental dish turns out to be very tasty. For such a treat, in addition to rice (250 g), you need to take: 5 g each of turmeric and ground red pepper, a pinch nutmeg and the same amount of granulated garlic, oil.

1. The required amount of grain is poured into a cauldron or any other container with thick walls.
2. The rice grains are poured with boiling water and left for 10-12 minutes. Water that will become white, you need to drain and rinse the cereal, rubbing it with your hands until the liquid is completely transparent.
3. The rice in the selected container is again filled with water. The liquid layer should be a couple of centimeters above the grains.
4. All that remains is to add all the seasonings and salt to taste into the container and send it to simmer over low heat for 25 minutes. The lid does not open during cooking.

Another interesting recipe allows you to turn rice into a complete meal for lunch. It is perfect for the period of fasting. To prepare such a treat, add to the cereal (130 g): 70 g of canned sweet corn, a pair of garlic cloves, 1 pc. onions and carrots, as well as 160 g each of broccoli and young zucchini, salt, butter. Vegetables are thoroughly fried in oil, salted and mixed with rice boiled according to the method described above. Together, the ingredients cook in the pan for another 5-7 minutes.

In a slow cooker

Using a multicooker, you can greatly simplify the task of preparing a crumbly, tender side dish. The device must have a “Porridge” mode. For such a dish you need to take: 220 g of rice and 2.5 times more vegetable or meat broth, a clove of garlic, 40 ml. olive oil, a pinch of salt. How to cook rice in a slow cooker is described in detail below.

1. The cereal is soaked in ice water in the evening. In the morning, immediately before cooking, it is thoroughly washed under running water and then transferred to the multicooker bowl. The rice is poured with broth and salted.
2. The garlic is pressed whole into the grain. You don't even have to peel it.
3. In the “Porridge” program, the dish is prepared in 30 minutes. Some multicookers even have a special “Rice” mode. All that remains is to set the appropriate time in it.
4. After the corresponding signal, the lid of the device opens. The garlic is removed and discarded, olive oil is added to the cereal, and it is thoroughly mixed.

You can serve rice with spicy garlic sauce based on yogurt or mayonnaise. Suitable for this side dish traditional tartar with pickled cucumbers.

In a steamer

The steamer is also used to prepare a delicious crumbly side dish - rice.

For satiety, you can add ham (220 g) and hard cheese (220 g). In addition, you will need to take: 280 g of steamed rice, 2.5 times more than any liquid (water or broth), half a white onion, salt, butter (preferably butter).

1. Since steamed rice is used to prepare the dish, there is no need to pre-soak and wash it. You can immediately send the product to the cereal bowl by adding salt and butter. The latter can be replaced with olive or walnut oil.
2. The cereal is poured with boiling water and cooked for 20 minutes.
3. While the rice is cooking, you can make a dressing for it.
4. Diced ham is fried in butter with chopped any in a convenient way white onion. The cheese is grated on a coarse grater.





You can serve rice as a side dish in the most in different ways. And decorate ready dish You can use herbs, nuts, fresh and pickled vegetables.

• If you want a portion of rice to look no worse than in a restaurant, you need to give it an original shape. For example, pour the still warm cooked cereal into a round or oval bowl, compact it well, and then turn it over onto a plate. A parsley leaf is placed on top, with meat or fish next to it. To form a beautiful portion, you can even take a regular whiskey glass. It will allow you to create a high, even mound of boiled cereal on a plate.
• Rice can simply be heaped onto a plate and topped with gravy or sauce. For example, fry a handful of flour in butter, pour heavy cream over it, sprinkle with grated cheese, granulated garlic and simmer until the mass becomes homogeneous. Rice goes well with all kinds of sauces based on dairy products, tomato paste and vegetable puree.
• Immediately before serving, the cooked cereal can be placed in greased foil or a baking dish. On top - add meat, vegetables, any sauces, grated cheese. This rice casserole can be served in portions directly in foil.

Rice may well become a dish for festive table, if you decorate it beautifully and present it to guests in an unusual way.

How to cook rice

Rice is used to prepare first, second and sweet courses, fillings and side dishes. Before cooking, rice must be poured into a strainer, turn on cold water and rinse it thoroughly. To prepare boiled rice, add it to cold water. If you pour rice into a pan of boiling and salted water, the grains will remain intact.

Rice proportions
Pour cold water into a non-enamel bowl, following the proportion: for 1 cup of rice - 2 cups of water. By adhering to this proportion, you no longer have to wonder about the question “how to cook rice correctly.”
Place the pan on the fire and bring the water to a boil. After this, add salt, add the rice itself and seasonings. Cook over low heat and with the lid closed until the water has completely boiled away. There is no need to stir the rice during cooking.

How long to cook?
As soon as the water in the saucepan has completely evaporated, the rice is ready. The rice is cooked for 15-20 minutes. Then, transfer the rice to a colander, let the excess water drain, and transfer to a dish.
Rice should be cooked in the soup for 20 minutes.

The energy value of boiled rice is not high. Its calorie content is 140 kcal per 100 grams of product. The calorie content of uncooked white rice per 100 grams is 323 kcal.

Cooking rice

1. When cooked, rice increases in volume three times.
2. Before cooking, you can add one tablespoon of vegetable oil to cold water.
3. Add 1 tablespoon of salt to one glass of rice.
4. For cooking stuffed peppers The rice must first be boiled for 7 minutes.
5. Salt and add seasonings must be done before cooking.
6. One glass of rice is enough for four servings.
7. Ready rice is stored in the refrigerator, covered, for 3-4 days.
8. Unpolished rice is considered more useful, since most vitamins and amino acids are contained in the very shell of the rice grains.

The following varieties of rice are distinguished:

1. Milled is a dehusked grain of rice with a rough surface and an intact kernel that has been processed using grinding technology.

2. Polished - glassy rice grains processed using a special machine, having a whole kernel and a smooth and shiny surface.

3. Crushed is a by-product obtained from the processing of rice grains.

By form:

1. Long grain rice. The grains of this rice are thin and long, well suited for meat and fish.

2. Medium grain rice. The grains of this type of rice are up to half a centimeter long and have oval shape, are good for adding to soups and making risotto.
3. Short grain rice. Rice with round grains.

Based on color, rice is divided into:

1. White rice - during processing of which beneficial substances are retained in minimal quantities.

2. Brown rice - grains of this color are considered the healthiest.

3. Black rice is wild rice whose grains have an elongated shape.

How to cook rice in a steamer
The cooking time for rice in a steamer does not differ much from the usual cooking method, and the finished rice retains more nutrients. The first step is to rinse the rice and place in a colander. When the water has drained from the cereal, place it in a steamer. Pour water in a ratio of 1 cup rice to 1 cup water. Add salt and spices. Cook the rice in a steamer for 35 minutes, then transfer to plates and serve.

How to cook rice in a slow cooker
A multicooker greatly simplifies a person’s life, and food prepared in this way turns out tastier and healthier. To cook rice in a slow cooker, first rinse the rice with plenty of water. Place it in a slow cooker and add boiling water (Proportions: 3 multi-cups of rice - 5 multi-cups of water). Salt the rice, add oil and set the “Buckwheat” or “Rice” mode. Cook until the sound signal is ready. Then divide the finished rice into plates.

How to cook rice in the microwave
Rice in the microwave is no less healthy and tasty than rice prepared in a different way. Rinse the rice. Place the rice in a special microwave-safe container. Add salted water (boiling water) in the following proportion: for 1 cup of rice - 2 cups of water. Close the container with rice with a lid. Place in the microwave and set the power to 700-800 W.
Microwave the rice for 18 minutes. The rice should be stirred with a spoon every 5 minutes. When the rice is cooked, leave it in the microwave for 15-20 minutes.

How to cook rice in a frying pan

Place the frying pan on the fire, pour in water and add salt. Add rice in proportion (1 tbsp. cereal - 2 tbsp. water). Add 2 tablespoons of vegetable oil and cook over medium heat, with the lid closed, for 15 minutes after the water in the pan boils.

Rice is a universal grain, it serves as a side dish, and is one of the components of first and second courses, but what can you cook from rice?

Rice milk porridge

Since childhood, we all love rice milk porridge, which is loved by both small children and adults. Its preparation does not require any special culinary skills, and the combination of rice and milk turns out very tasty and healthy. It is best to cook rice porridge for breakfast, then it will charge you with energy for the whole day. So if you're ready to try cooking rice porridge, make sure you have all the ingredients you need to make it:

1. Rice - 1 glass

2. Milk - 4 cups

3. Egg yolk - 1 piece

4. Sugar - 2 teaspoons

5. Butter - 2 tablespoons

6. Salt - to taste

Rice proportions: for 1 cup of cereal - 2 cups of water.

How to cook rice milk porridge

Rinse the cereal with warm water. Fill a saucepan with water and put it on fire. Bring to a boil. Place the rice in boiling water and cook for 10 minutes. After this, transfer the rice to a sieve and give a little time for excess water to drain.

Pour milk into a small saucepan and place on heat. Place the rice in another pan, pour hot milk over it and cook for 15-20 minutes over low heat, stirring occasionally. Then add salt, sugar, cover the pan with a lid and put it in the oven for a few minutes. Place the rice milk porridge on a plate, season with yolk and butter. Bon appetit!

How to cook rice with raisins

Very delicious recipe cooking rice with dried fruits, which will especially appeal to little children with a sweet tooth. What you will need for this:

1. Rice - 300 grams

2. Raisins - 40 grams

3. Water - 800 ml (rice should be completely covered with water)

4. Butter - 1 tablespoon

5. Sugar and salt - to taste

Rinse the cereal with water and transfer to a saucepan. Add raisins and salt. Pour in water, put on fire and bring to a boil. After this, cover with a lid and keep the fire low.

Cook for 15-20 minutes until the water has completely boiled away. 5 minutes before the end of cooking, add sugar and butter. Then, put it on plates and eat with pleasure. Bon appetit!

Tens of thousands of chefs and culinary experts make mistakes when cooking rice. This is what scientists say: we all cook rice incorrectly and endanger our health and well-being. All rice contains arsenic! This information appeared in The Telegraph magazine and immediately caused a lively discussion.

Trace amounts of arsenic remain in rice, entering the food product along with industrial fertilizers and pesticides, which settle in the soil of rice plantations for decades. Rice is a well-known absorbent; when we eat it, it absorbs toxins and cleanses the body. In the same way, rice absorbs everything in the soil.

Also containers and containers in which rice is transported are treated with arsenic so that mice don't eat it. Rice should at least be washed in running water until all the white flour is gone.

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What are acceptable standards arsenic in rice? This sounds very strange, what standard are we talking about? Arsenic can cause serious health problems in the human body, including increasing the risk of developing cardiovascular disease, kidney failure, cancer and diabetes. It's good to remove harmful chemicals from rice and reduce the chances of arsenic micropoisoning You can by preparing it correctly! Now there will be detailed instructions.

How to cook rice correctly

The Japanese and Chinese rinse rice in cool water 7 times before cooking. to remove any questionable substances from each grain of rice. This method can be used when you need to prepare a dish urgently. But it is best to soak the rice overnight in large quantities water. The concentration of arsenic in rice left overnight will decrease by 80%, and the product will become absolutely safe for health. Better to be safe, right?

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Besides, soaked rice has another undeniable advantage. Boil until full readiness it very quickly, having managed to absorb a certain amount of water overnight. Pre-soaked rice will cook in 13 minutes! Rice soaked in water will have excellent taste and will surprise you with its crumbly structure.

Here how to cook rice in water, to neutralize arsenic and other chemicals accidentally found in its composition.

Proper way to cook rice (to remove arsenic)

1. Take 1 part dry rice and 5 parts water.
2. Leave the rice soaked in water overnight.
3. In the morning, rinse the rice several times until the water becomes completely clear.
4. Dry the rice with a paper or cloth towel.
5. Take 1 part rice and 1.5 parts water. It is best to fill the cereal with warm water.
6. Add a pinch of salt. Salt will improve the taste of rice.
7. Bring the rice to a boil, reduce the heat to low. Cover the saucepan or deep frying pan with a lid.
8. Cook the rice over low heat for 10-15 minutes. Do not open the lid under any circumstances! Remember: if you open the lid, you ruin the rice.
9. Very tasty, fluffy and healthy rice is ready!

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That's what interesting pilaf recipe sent by a reader from Azerbaijan. There is a slight difference: there the rice is soaked in salted water, which is also very healthy. The rice becomes tastier and whiter. In addition, salted water removes any bad smell! Unfortunately, some manufacturers' rice grits are disappointing. Cooked rice can smell musty, as if mice lived and thrived in it... Have you noticed, dear readers?

“In Azerbaijan, rice is also cooked this way. My grandmother and mother soak rice overnight in salted water so that the rice does not disintegrate during cooking, and also cook in salted water, like pasta. After draining the rice water, add the necessary spices and oil to the semi-cooked rice, and set it to simmer on low heat.

This pilaf differs in taste from Uzbek, Turkish, and Afghan pilaf. By the way, in Iran they also cook the same way as we do. An indispensable ingredient in pilaf is saffron...» Here how to cook rice so that it is fluffy.

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There are other very interesting ways cooking rice, which turned out to be a new thing for me personally and for our editorial staff. For example, rice cooked in milk with butter and a lot of cardamom. The rice must first be soaked overnight. Pour hot milk over the cereal and boil over low heat long time along with cardamom. You can add sugar to taste. It turns out to be an unusually aromatic porridge, similar to pudding, try it!

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There is also an Uzbek recipe that it would be a sin to keep silent about - rice with mung bean. Mung beans are small green peas that have a special nutty aroma that is fully revealed when combined with rice. Rice with mung bean must be soaked overnight, then boiled in water over low heat. It turns out awesome, very satisfying and healthy!

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We were amused by the comment of one respectable reader when we published material about arsenic content in rice for the first time. “I’m so ancient that I remember how dentists put arsenic into a sore tooth and covered it with cotton wool. And the next day you come and they pull out your tooth..."

Of course, things are changing. Not so long ago, people didn’t think about it, didn’t guess. Now the situation is different. Taking care of your health is very important, everyone is responsible for themselves.

My friend Stoguno Cheval, the main erudite of our editorial staff, with whom we often have lunch, confirms: the quality of nutrition really has a serious impact on health. But don't forget about it! At the first opportunity, go into nature, dear reader.

Did you find this information useful and did you like our article? Tell me, do you wash rice and other grains before eating? Have you tried soaking rice overnight? If you wish, share your favorite rice recipe, we will be glad and keep it in our collection close to our hearts.

She has been interested in medicine since childhood and grew up in a family of doctors. She knows how to prepare a sumptuous breakfast from literally nothing, and is not afraid to experiment in the kitchen: she prepares pies without flour, low-calorie mayonnaise, and healthy sweets. He never gives up and believes that people are created to help each other! Her son Sasha is her assistant in all her household chores. Alexandra’s favorite book is “The Art of Loving” by E. Fromm.