Cooking rice. How to cook rice correctly for different dishes according to different recipes

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.

Not all housewives can cook boiled and tasty rice. It is necessary to maintain certain proportions, then your side dish will always turn out well. Our recommendations will help you prepare this cereal correctly.

Choosing the type of rice

When choosing rice for preparing a particular dish, you should consider its type.

The round variety has good absorption capacity and is easy to glue. Good for making rolls, sushi, porridges, casseroles.
The medium grain is represented by small oval grains about half a centimeter long. Used to make pilaf, soup or pickle.
Long grain is characterized by long, thin grains up to a centimeter long. This type of cereal does not stick together. It is an ideal side dish for fish and meat. Goes well with vegetables. Used as an ingredient for salads.

Cooking rules

Boiled rice is a simple dish. However, in order for it to be successful, There are certain tricks you should know.

Initially, you should choose the right dish; it should be deep, have thick walls and a bottom. It can be a saucepan or a cast iron. The main thing is that the grains are heated evenly on all sides. First, the shell of the grain must soften, then the core undergoes heat treatment. The use of aluminum and enamel containers for these purposes is not recommended, since they do not provide uniform heating. For this reason, the cereal may burn.
The rice is sorted, specks and dark grains (if any) are removed.
The cereal is washed repeatedly in running water until the white and cloudy liquid becomes a transparent and clean substance. It should be remembered that the water used for rinsing must be cold. This is due to the fact that by using hot or warm water for washing, you can brew the starch that is contained in the outer shell of the grains.

The washed rice is placed in a cooking container and filled with water, which is salted and supplemented with spices (according to individual taste preferences). Chicken or mushroom broth can be used as a base. In order to prevent the grains from sticking together, add vegetable oil (a spoon is enough) before cooking.
Next, the container is sent to the stove.
At first the flame of the fire should be large. After boiling, cover the pan with a tight-fitting lid to create a greenhouse effect. At the same moment, the fire is reduced to a small flame, the rice should be ready.
The duration of the process from the start of cooking to the end of cooking is determined by the type of rice.

Proportions

The ratios of water and cereals, depending on the type of rice, are as follows:

round grain – 2.5:1;
medium grain - 2.25: 1;
long grain – 2:1.

If you take a glass of cereal, then in the first case you should take two and a half glasses of water for cooking, in the second - two glasses and a quarter, and in the third, two glasses will be enough.

Cooking time

The cooking time also depends on the shape and size of the grain:

round grain is cooked for 20 minutes;
the average grain is boiled for a quarter of an hour and infused for a quarter of an hour;
long grain will be ready in a third of an hour.

Recipes

Universal side dish

Take a glass of water for 200 g of cereal. Rinse the rice thoroughly to remove gluten. Place the rice grains in a saucepan, add water, and add salt to taste. Place the pan, covered with a lid, on the fire. At the moment of boiling, reduce the power of the stove. The cooking process will take about 15 minutes. At the moment when the liquid is absorbed by the rice, remove the container from the heat. In the next half hour, you need to keep the heat in the pan; for this purpose, cover it with a warm cloth. After the above time has passed, mix the side dish and add a piece of butter.

Puffy rice using a slow cooker

A multicooker home helper will help you make a crumbly side dish without any problems. To do this you will need:

one part rice cereal;
two parts water;
a small piece of butter;
a handful of salt.

Well-washed rice is immersed in the bowl of the device. Water is poured from above. Salt and oil are added. The device closes. The “Rice” (or “Milk porridge”) mode is set. After completing the program, you should wait for some time so that the rice is completely steamed and becomes even tastier.

Parboiled rice

This product is subjected to special heat treatment, which, however, takes away a fifth of its beneficial properties. You can prepare fluffy steamed rice as follows. Take 1 cup of steamed rice to 1 and a quarter cup of water. After washing, soak the cereal for 30 minutes. Place the cooking container with cereal and water on the stove. After the water boils, reduce the heat. Salt and add oil to taste. After this, cook the side dish for approximately 20-30 minutes until it is completely cooked.

Another option for preparing steamed rice is without soaking. In this case, you need to take a liter of water for 1 and a half cups of cereal. Rice grains are placed in boiling water. It cooks for 30 minutes in a covered pan. After finishing cooking, remove the dish from the stove and leave for 10 minutes.

Uzbek pilaf

Cooking Uzbek pilaf involves knowing the intricacies of the cooking process and requires certain skills. Once you get down to business, you should prepare the necessary dishes. Ideally, it is a round cauldron with a convex bottom (cast iron or aluminum with thick walls). At the preparatory stage, you should stock up on provisions:

½ kg of fatty lamb (preferably ham);
½ kg of premium long grain rice;
½ kg carrots (the sweeter the better);
½ kg of onion;
3 garlic cloves;
4 teaspoons of a mixture of ground spices, which includes paprika, ground black pepper, cumin, barberry;
In the classic version of the dish, lamb fat can be replaced with vegetable oil; accordingly, you should take 75 grams of fat, and a glass of sunflower oil.

Initially, the cauldron is placed on the fire and warmed up. Oil is carefully poured into the heated vessel, which should flow along the walls of the cauldron (or the fat is heated). The fire at this moment should not be large. Oil or fat is not brought to a boil, since vegetables and meat are to be fried, not stewed. The lamb is cut into pieces of the same size, of any shape (but not too small). The meat is fried until it turns brown over maximum heat.

Wash the peeled onions and dry them with a paper towel. Cut into half rings and add to meat for frying. Peeled carrots are also cut, but in the form of long sticks (you should not use a grater: in this case, a lot of carrot juice will be released and the vegetable will be stewed). The resulting preparation is added to the cauldron at the moment when the color of the onion turns golden. The mass is mixed and fried for five minutes.

This entire mass should be slightly salted, since after placing the rice in the cauldron, the dish will not be re-salted. Add the pre-prepared spice mixture.

Thoroughly washed rice is given a place on top of an improvised pillow (do not allow the cereal to mix with the components of the pillow). A saucer is placed on top of the rice, onto which boiling water is carefully poured from a kettle until the rice is covered with liquid by 1-1.5 cm. The saucer is removed with care, since it is important not to disturb the monolithic layer of rice. The final preparation process is carried out over high heat, without covering with a lid. It turns out that the rice is steamed over a bed of meat and vegetables, resulting in a crumbly dish.

After the water has boiled away, the rice is pierced in several places to the bottom, and a little hot water is poured into these holes. Garlic cloves cut into four parts are carefully distributed. The container is closed with a lid, the flame is reduced to a minimum, and the dish simmers for a quarter of an hour. After turning off the stove, you should not open the lid for another quarter of an hour so that the dish reaches the desired condition. Before serving, turn the contents of the cauldron onto a large flat dish: there will be rice at the bottom, a pillow of vegetables and meat on top.

It wouldn’t hurt to serve the pilaf with lavash, fresh cucumbers and tomatoes.

Vegetable rice in a frying pan

The side dish is attractive, tasty, and easy to prepare. To prepare you need to take:

¾ cup long rice;
larger onion;
more carrots;
½ can of green peas;
½ can of sweet corn;
a teaspoon of turmeric powder;
sunflower (or sesame) oil.

Oil is poured into a frying pan with high sides and heated until hot. Diced onions and carrots are fried in it for 5 minutes. While frying, stirring occasionally, add turmeric powder. After the onions and carrots are sufficiently fried, the cereal, cleared of starch by washing, is laid out on top, leveled in an even layer and poured with boiling water.

The liquid should cover it by 1 cm. Add salt. After boiling, cover the pan with a lid: the dish is simmered over low heat. After a third of an hour, green peas and corn are laid out on top of the steamed rice. And in this combination, the dish simmers under a tightly covered lid for a few more minutes. Mix everything before eating.

Mushroom risotto

A delicious dish with Italian roots, it is best made from round rice. To prepare it you should have:

⅔ cup round rice;
100 g parmesan;
½ chili pepper;
a couple of garlic cloves;
medium onion;
300 g champignons;
1½ cups mushroom broth;
olive oil;
parsley.

To prepare this risotto, follow these steps. Heat a couple of tablespoons of oil in a frying pan. Onions, chili, garlic are chopped very finely and fried in oil. This is done carefully: the onion should become simply transparent, but not change color. Mushrooms, pre-cut into large pieces, are placed in the vegetables. All ingredients are fried for 5-8 minutes. In another frying pan over medium heat, dry rice is fried in olive oil until it becomes transparent.

The cereal is transferred to the first frying pan, where the vegetables and mushrooms are located. Next comes the gradual introduction of mushroom broth: first, 50 milliliters are poured into a mixture of rice and vegetables, which is stirred periodically. After the liquid has been absorbed by the rice, the process is repeated several times until the rice is completely cooked (it should be soft, but not mushy). A mixture is made of coarsely grated cheese and finely chopped parsley, which is laid out in rice. Melted cheese gives the dish a delicate and unique taste.

It was previously noted that the characteristics of rice grains, expressed by shape and size, affect the cooking time and the characteristics of the cooking process itself. Below are some guidelines for preparing different types of rice grains.

Round shaped rice

Such raw materials are characterized by the presence of a larger amount of starch compared to other types of rice cereals.
To obtain a crumbly state in the finished form, such a product must be thoroughly washed and dried before cooking. You can dry it by spreading it on a sieve.
When cooking, use medium heat before the water boils and low heat after it boils.
The cooking container must be covered with a lid.
You should not stir the rice, as this will cause the production of excess starch, which prevents the formation of a crumbly structure.
After the rice has absorbed all the liquid, it can be removed from the heat and left until cooked.

Long rice

It is advisable to cook long grains in pans with thick walls and a tight-fitting lid.
Preparing such grains for cooking involves washing them until the cloudy tint of the liquid disappears.
To check whether there is enough water to cook rice, you can use this trick. Dip your thumb into the water, touching the rice: if the phalanx is half covered, then enough liquid has been poured.
It is important not to oversalt, because when using rice as a side dish or component of a salad, do not forget that sauce may be used when preparing the dish.
A lid that tightly covers the pan will help make the grains more crumbly and prevent them from sticking together.
Before the water boils, the fire is made as high as possible, after boiling - the slowest.
After turning off the heat, it doesn’t hurt to keep the rice covered for a couple of minutes.

You should know that long grain rice comes in white, brown, and black.

Brown rice

In terms of composition and microelements content, it is healthier than white.
It is prepared similarly to white, but the cooking time after boiling should be longer (5-10 minutes).
Its downside is that it deteriorates faster.
There is no need to use oil to cook this rice because brown rice contains it.

Wild black rice

It has a considerable cost, so it is not as common as white rice.
The taste is sweetish and has a nutty aftertaste.
As a rule, in the store you can find packaging where black is combined with brown or white rice.
Subject to long-term soaking before use (12 hours), which is done to clean and preserve the nutritional properties of the product. After this operation, the cereal softens and will cook well.
Since it greatly increases in size during cooking (almost four times), you should take 3 times more water than cereal.
Cooking time for black rice is longer than brown rice - up to three quarters of an hour.

To learn how to cook rice for a side dish, watch the following video.

Rice is usually served with various side dishes, meat and fish. It has many useful substances. But not every housewife is able to cook delicious porridge.

Required amount of time

How long should you cook the rice so that it becomes crumbly? This is the most important factor that is worth knowing and taking into account when cooking crumbly porridge.

Required components:

Rice – 1 glass;
Water – 2 glasses;
Butter – 3 tbsp. l.;
Salt - to taste.

Cooking time: 60 minutes.

Calorie content: 140 kcal.

Cooking steps:

How to get fluffy rice

There are several ways. So, here's how to cook rice so that it's fluffy:

These methods describe general principles. Below is the recipe for a complete side dish.

Required components:

Rice – 2.5 cups;
Nutmeg - a pinch;
Turmeric – 5 g;
Salt – 20 g;
Ground paprika – 5 g;
Vegetable oil – 50 ml.

Cooking time: 45 minutes.

Calorie content: 140 kcal.

Cooking steps:

Place the cereal in a container and pour boiling water over it;
Leave for 10 minutes, during which time the water will turn white;
Drain the water and rinse the cereal under running water;
In this case, the grains must be rubbed with your hands, continue until the water becomes clear;
Place the cereal in a cauldron and add water so that the water covers the rice and its level is 2 centimeters higher;
Add spices, oil and salt. Mix;
Cook in a cauldron over low heat, covered, for 20 minutes.

How to properly cook fluffy rice for a side dish in a saucepan

Before cooking rice, you need to think about what result you want to achieve. The result depends not only on the method, but also on the type of cereal.

Short grain/round rice has a lot of gluten. This promotes moisture absorption. As a result, it sticks together and boils over. It should only be washed under running water. It absorbs even this kind of water well.

Long-grain polished is most suitable. It does not stick together into lumps and has a very delicate taste.

Brown/brown rice should be soaked before cooking. The cooking time is also different, it is much longer. This variety is preferred by people who pay a lot of attention to their health.

Steamed grains cook faster and are almost universal. Any dish can be prepared from this type of cereal.

How to cook a truly tasty and crumbly dish?

Required components:

Rice – 1 glass;
Water – 1 glass;
Salt - to taste.

Cooking time: 40 minutes.

Calorie content: 130 kcal.

Cooking steps:

The most common mistakes that cause rice to stick together

Rice can very easily be ruined if it burns. There are several explanations for this. The most common one is that the porridge will burn if you do not maintain the ratio of liquid to porridge. This way the bottom will burn and the top will stick together;
You can also undercook the rice. This can happen if you cook over very high heat. This way, all the moisture will evaporate before the porridge is cooked. This can be corrected by adding a little hot water to the container. But keep in mind that excess water may cause the rice to stick together;
If the porridge is ready, but there is water left, then there are several options. You can evaporate the remaining moisture on a burner or strain through a sieve;
If you stir the porridge, lumps will form. This does not make the porridge any less tasty, but the appearance does not cause any appetite. As a last resort, you can stir the porridge only once, when it boils;
Do not rinse rice after cooking. Porridge is washed only before cooking. In this case, it is necessary to remove all debris and all grains on the surface;
For side dishes, you can fry rice. It is washed, placed in a container with hot oil and all the liquid is evaporated. Then fry a little and add the required amount of cooking liquid;
Choose the right type of rice. Round-grained is least suitable for this purpose.

The amount of water should be strictly observed;
Pour boiling water over the porridge only;
When choosing a container for cooking, give preference to thick-walled dishes;
Add salt at the end of cooking;
Water can be replaced with broth;
After cooking, it is not recommended to open the lid for some time;
Keep an eye on the expiration date of the cereal. If it passes, the porridge will stick together and the grains will break.

Bon appetit!

And there is another visual recipe for cooking fluffy rice in the next video.

26/07/2019

How to cook delicious fluffy rice Pokhlebkin style? An original and impeccably accurate method.

How to cook fluffy rice? Not boiled, but grain by grain? There are many known cooking methods; each housewife “invents” her own well-forgotten one and puts a copyright symbol © on it. But there are also well-known ones that cannot be appropriated. This article describes how to cook delicious rice in Pokhlebkin style.

For those who are not in the know: William Vasilyevich Pokhlebkin is the most famous culinary writer in Russia, winner of the prestigious (most prestigious!) French culinary award Cordon Bleu, a man who has devoted his life to studying and popularizing delicious recipes from all over the world. He claims that only in the East they know how to properly cook fluffy rice. That's right - this means not only crumbly, but also with the preservation of all the flavoring substances and nutritional benefits.

Another well-known method is sautéing with butter.

How to cook fluffy rice according to Pokhlebkin

The ratio of rice and water is exact: 200 to 300. Water is boiling water prepared in advance. Then you won’t have to calculate the time to bring the water to a boil (which is still impossible to calculate with accuracy). A heavy saucepan (I cook in cast iron) with a heavy pressure (lid, you can also press it with something) on top so that it locks in the steam and does not jump up even at the moment of maximum boiling. Pokhlebkin's recipe is about how to deliciously steam steamed rice.

The cooking time for fluffy rice is calculated with mathematical precision. It will take exactly 12 minutes. Not 10 or 13, be careful. They are laid out as follows: 3 minutes high heat, 7 minutes moderate, 2 minutes low. Three, seven... two aces! Do you remember?

12 + 12, or How to cook delicious rice and preserve the result

When 2 minutes of low heat have elapsed, turn off the burner, but do not rush to open the lid, but wait another 12 minutes.

Pokhlebkin’s recipe for cooking fluffy rice is easy to remember: cook for 12 minutes and wait another 12 without opening the lid.

Now you can. You see: each grain is on its own, no one stuck together or hugged anyone) In front of you is properly cooked fluffy rice according to oriental patterns. Add salt, oil, spices, sauce and whatever you want. Stir the porridge, but do not grind it.

Well, how did it turn out?.. To my appetite, it’s very tasty! Classics of the genre…

Proper preparation of any cereal at home requires taking into account many subtleties. Today I’ll tell you how to properly cook rice in water, I’ll share the nuances of cooking in a saucepan and other home helpers. You can prepare healthy cereals in any way, since the housewife faces various tasks. Cooked for rolls, just as a side dish, for kutya, for salad, cooked in soup, porridge. But the requirement is always the same: the rice should not stick together and it should turn out grain by grain – deliciously crumbly.

How to cook rice in a saucepan using water

You can cook rice in an enamel pan; modern assistants - a multicooker and a double boiler - do an excellent job, significantly saving housewives time and labor.

When choosing a pan, keep in mind that the grain increases almost three times during cooking. It is desirable that the container has thick walls. You can calculate the volume of the pan as follows:

Use a 2-liter saucepan to cook a glass of rice.

Basic questions when properly cooking rice:

Proportions of water and rice

If you want to get truly fluffy rice, follow the correct proportions of water and cereal. There are several more secrets, but this is the main one. For proper cooking, you need to know in what ratio to take cereal and water, or more precisely, how much water is needed for a glass of rice.

Take long grain 1:2.
Medium grain - rice to water ratio 1:2.5
Round grain (round) - ideal ratio 1:2.5

How do you cook it, in cold or boiling water?

White rice is cooked by placing in cold water. Throw it into boiling water - you will break the cooking technology, the product will turn out sticky. For other types of rice, the cooking technology is different (described below).

How to cook real fluffy rice

If you want to be sure to cook fluffy rice as a side dish, choose a long-grain type of cereal processing.

Pre-soaking the cereal will add friability. It is enough to scald the long-grain one with boiling water and pour over it with cold water; soak the round one for a quarter of an hour.
A little trick will help make the rice crumbly: before cooking, place the cereal in a hot frying pan and stir for a couple of minutes.
Another tip: at the beginning of cooking, pour a tablespoon of sunflower oil into the pan per glass of cereal.

Technology of cooking rice in water

Look through the cereal and remove any debris, measure out the required amount, and rinse off any dust.
Place in a pan, add water according to the correct proportion.
Add some salt. A teaspoon is usually taken per glass of product. Add seasonings as desired and pour in vegetable oil.
Take your time to cook the cereal, rice does not like to rush, so let it boil over low heat and then set aside for 20 minutes.
Do not open the lid, the rice does not like this, do not stir, otherwise the cereal will stick together. The product should languish alone, without outside interference.
After cooking, do not rush to open the lid, let the pan stand on the burner for at least 10 minutes, covering it with a towel - this will add crumbiness.

How to check rice for doneness:

The liquid should evaporate completely; in pans with a transparent lid this is clearly visible. If the lid is normal, then after the specified time, open the pan and try. The grains of the finished product are soft.

Advice: the proportions were calculated incorrectly, and the cereal is damp - without stirring the rice, add a quarter glass of water and cook for an additional few minutes. There is not enough salt - add salt at the same time.

How long to cook rice in water

Cooking time depends on the variety and type of processing of rice.

Long grain – rarely sticks together when cooked, ideal for side dishes, salads and pilaf. Cook for 20 minutes after boiling.
Medium-grain – capable of sticking together, but a little, suitable for preparing pilaf, soup, porridge, since it is more viscous. It is advisable to pre-soak for 20 minutes. Cook for 15 minutes, then let sit for 10 minutes.
Round (round-grain) - suitable for making pies, rolls, sushi, and porridge. After boiling, cook for 15-20 minutes, then simmer without opening the lid.

For steamed rice, the cooking time is slightly reduced.

Sometimes it becomes necessary to cook the cereal when it is half cooked. Reduce the cooking time to 10-12 minutes; steamed ones cook even less - 5-7.

How to cook basmati rice correctly

Basmati rice will turn out crumbly if you follow a number of steps:

Rinse the cereal, add water and leave for a quarter of an hour. Take the cereal in a ratio of 1:2.
Place a pot of water and let it boil.
Separately, fry the basmati in a frying pan, adding a little oil.
Salt the boiling water, add rice, stir and continue cooking for 15-20 minutes.

Cooking brown (brown, wild) rice

An important step is soaking. Fill with water and leave overnight (5-6 hours is enough).
Cook: add water, calculating 2.5 liquids per glass of cereal. Add some salt.
Cook for 5-10 minutes, then reduce heat and continue cooking for 30 minutes.
Leave to simmer on the stove for a quarter of an hour.

How to cook fluffy rice in a slow cooker

If you want to cook rice in a slow cooker as a side dish, follow these steps:

Place the washed cereal in a bowl, pour boiling water into 3 cups of cereal 5 – water.
Add oil, salt. Set the cooking mode for cereals - rice, buckwheat. The product is ready after the multicooker signal.

Steaming:

Dry the washed rice a little and place in a bowl. Pour water in a ratio of 1:2, add the desired spices. For spices, I advise you to take turmeric, pepper, rosemary. Add some salt. Set to “Steam Boiler” mode, time – 40 minutes. Then let it sit for an additional five minutes.

Cooking rice in a double boiler - the right technology

Any steamed cereal will retain maximum beneficial properties. Perfect as a side dish or added to a salad.

Rinse the cereal and let the liquid drain.
Soak: pour boiling water for half an hour.
Place the grains on the steamer rack, fill halfway with water, smooth the grains and carefully add.
Cook for 30 minutes using the “Grain” mode.
After cooking until done, sprinkle with oil and leave to simmer for five minutes.

Rice in bags

Rice packaged in bags is extremely convenient to prepare and is ideal for calculating the specific amount of ingredients for dishes. Usually the time is indicated on the packaging, but it’s worth reminding. The difference between cooking is that the bags are placed in boiling water.

Brown – 25 minutes.
White rice - 15 minutes.

Rice for rolls and sushi

Fans of oriental cuisine are often unaware of how to properly cook rice for making rolls and sushi, so that it is not crumbly, but slightly sticky, which is required by technology.

Ideally, you need to buy rice intended for preparing these dishes - Japanese, Mistral, Soy. If you don’t find it, take the regular round type of rice.

How to cook:

Be sure to soak the cereal for a quarter of an hour.
Fill with water in a ratio of 1:1.5.
Cook for 15 minutes.
Then dry for 15 minutes.

Video showing how to properly cook fluffy rice in a saucepan using water. May you always have delicious food!