Good health to you, dear readers! If you remember, we recently learned how to make it odorless and not fall apart. And they achieved success in this.

And as a side dish that day I prepared boiled rice. Although there is nothing complicated about this, people still have questions. It's okay, because today I would like to tell you how to cook rice so that it is crumbly. How much cereal and water do you need, which one to choose and how long to wait until ready.

In addition to being a delicious side dish, this knowledge will be useful to you in preparing salads, fillings for pies and all other dishes where it is usually added.

What do you need to boil rice for a side dish?

Rice cereal 1 cup
Water 1.5-2 cups (long grains)
Salt ~0.5 tsp.
Vegetable oil 1-2 tbsp. l. per glass of cereal
Herbs and seasonings to your taste

What kind of cereal is there?

The most popular varieties are short-grain and long-grain, both can be easily found in any store.

For a crumbly side dish, the long-grain variety is best; cereals with round grains contain more starch and gluten. Therefore it boils more. But you won’t find a better variety for porridge or casserole.

According to the method of processing the grains, it can be polished (white) and steamed (yellowish, or also written - golden).

So, the most ideal option is long-grain steamed, by the way, let me remind you that we already used it when we fried it. Since the top layer of the grain is removed during grinding, it becomes easier to boil it, and the steamed one retains part of the shell. But many people don’t like its taste and smell.

How to cook rice so that it is crumbly?

There are several points that are suitable for any type.
- rinse thoroughly
- add oil
- cook covered, without stirring

1. As always, we start any dish by preparing the ingredients. In this case, the rice grains must be washed. The easiest way to do this is with a sieve, but it can also be done in a small bowl or deep plate. It is better to rinse 3-5 times until the water becomes completely clear.

Fill with water, cold or at room temperature, for 30 minutes, since steamed rice is hard, to slightly soak it.

2. Pour water into a pan, add salt. Place on high heat and bring to a boil. Add 1-2 tablespoons of vegetable oil to 1 cup of dry cereal.

3. Pour the prepared cereal into the boiling “broth”. Stir to prevent it from sticking to the bottom.

4. Close the lid and leave for 20-25 minutes (if you use white polished rice, the time is reduced to 12-15 minutes). There is no need to stir (as they say, there is no need to prevent a delicious side dish from cooking crumbly).

5. Remove the pan from the stove and leave the fluffy rice to sit for 10-15 minutes. Quite often butter is added at this stage.

As you can see, boiling rice so that it turns out crumbly is not so difficult. You just need to master the technology and select the most suitable raw materials.

Bon appetit!

Some cooks rinse the grains with boiled water after cooking. And they are all alive and well. This makes sense if your side dish is starchy. But then it’s worth adding herbs and spices to its taste after washing, and you probably need to add a little more salt, although I’m not sure about salt. However, with long grain I never needed to rinse it after cooking.

An alternative way to cook rice to avoid sticking

Heat the butter (butter or vegetable) in a saucepan. Add washed rice. Stirring thoroughly, wait until the cereal absorbs the fat and becomes transparent (3-5 minutes). Pour boiling water (1.5 - 2 cups of liquid per 1 cup of cereal), salt, season and cook over low heat for 20-25 minutes without stirring, under a tightly closed lid, until all the water has evaporated (or not absorbed, depending on how you look) ).

Popular cases:

a) The water has evaporated, but the rice is not ready yet
The simplest thing is to remove from the heat and leave the rice to steam. Or add a little boiling water and continue cooking until all the water is absorbed by the grains. First make several holes (only in the boiled cereal, not in the pan) to the very bottom (either with a knife or a fork) so that the “additional” boiling water spreads evenly. There is also a way to put it in the oven for 10 minutes.

b) The rice is ready, but there is some excess liquid left
In this case, it is advised to remove the rice from the stove and, covering the pan with a towel or newspaper folded several times, close the lid to absorb excess moisture. Place in a colander or sieve and let the water drain.

How to cook round rice (loose) for a side dish?

If you are not looking for easy ways, and still decide to cook cereals with round grains, then you should remember that the approach will be a little different.

1. It will take longer to rinse, achieving maximum water clarity. That is, we remove all excess starch.

2. You need to take more liquid ~ 3 tbsp. for 1 tbsp. cereals

3. Place in boiling salted water. Stir so that nothing sticks to the bottom. Cover tightly with a lid

4. Cook for 12 minutes, and it is recommended to cook for 3 minutes on high heat, 7 on moderate and 2 on low. Don't forget to taste the grains to see if they are done.

5. Place in a sieve or colander and rinse with boiled water (you can even use boiling water). Let the water drain, after which you can reheat in the same pan, adding a piece of butter, spices and salt if necessary.

Even in this case, the result may not be 100% crumbly; after all, the variety is capricious.

I have repeatedly seen inscriptions in recipes and comments to them: “no seasonings,” “under no circumstances in an enamel pan,” and even something like “this is the only chance to salt the rice.” If anything, pray for me, but I don’t see anything wrong with this.

How to cook delicious rice as a side dish?

You can give rice a golden hue using saffron, curry or turmeric.

Add fried onions and herbs. Just fry onions cut into strips and put them in rice. That's exactly what I did and mixed everything up.

Supplement with vegetables, for example, green peas or canned corn.

A short video tutorial on how to cook fluffy rice:

How to cook rice so that it turns out fluffy? With the right recipe, even a child can achieve the “grain-to-grain” effect. Today we will talk about 3 ways to cook rice. Click on the one you need to go straight to reading the method you are interested in. Or continue reading in order.

No more browned crust, sticky cereal or undercooked grains. Only tasty and fluffy rice! Just relax and follow our step by step instructions.

Method 1. Basic

This method is suitable for cooking regular long and medium grain rice. Our “formula” is a little different from most recipes on the Internet, but trust me, it really works if you follow all the directions exactly.

• So, for example, we cooked the cheapest long grain rice we could find in the store and used a regular aluminum pan with a thin bottom. The result turned out great!

You will need (for 3 servings): 1 cup rice, 1.5 cups water, 1/2 teaspoon salt and a piece of butter.

1. While the water is heating, rinse the rice with cold running water, stirring it with your hands for about 10-15 minutes, i.e. until the water becomes clear. This will remove the starch, which turns the side dish into rice porridge.

1. As soon as the water in the pan boils, transfer the washed rice into it, smoothing it with a spoon, and add salt. Next, reduce the heat to very low (!) and cover the pan with a lid. How long should you cook rice? No more than 18-20 minutes, that is, until the water has completely evaporated.

While cooking rice, you DO NOT need to: a) stir it and b) open the lid of the pan.

1. Remove the rice from the heat and keep it in the pan with the lid closed for another 10 minutes.
2. Remove the lid, add a knob of butter to the rice, stir and serve. Bon appetit!

Notes:

• Brown rice can be cooked in the same way, but increasing the cooking time to 35 minutes, and the “bath” time to 15 minutes. In this case, you need to take 2 times more water than cereal.
• To cook the most capricious round rice, use the same method, but reduce the amount of water (for 1 cup of rice, take 1 full + another 1/3 cup of water) and reduce the cooking time to 15-16 minutes.
• Steamed rice is the easiest to cook: it is enough to rinse it once and not waste time on the “bath” (stage 4). True, the taste of steamed rice is less expressive.
• Instead of rinsing the rice under running water, you can soak it in a deep bowl in at least three waters, ideally 7 waters.

Method 2. With frying in oil (“pilaf method”)

Any type of rice cooked using this method is so tasty that it can be eaten without any additives! The recipe is especially suitable for cooking aromatic varieties - basmati and jasmine.

You will need: 1 cup rice, 0.5 tablespoons salt, 1 tbsp. l butter (butter, olive or vegetable), water.

1. Rinse the rice for 10-15 minutes under the tap or soak in 7 waters to remove excess starch from it.

1. Bring water to a boil in an electric kettle or saucepan. How much water do you need? To prepare basmati, use 2 cups of water per 1 cup of cereal; for jasmine and regular medium- and long-grain varieties - 1.5 cups of water per 1 cup of cereal.
2. In a deep frying pan or heavy-bottomed saucepan, heat the oil over medium heat until lightly shimmering. Then add the rice, salt it and stir. Continue to fry the rice for about 2 minutes until the rinsing water has evaporated and dissolved in the oil and a starchy film appears on the bottom of the pan. Don't forget to stir the cereal constantly.

1. Carefully pour boiling water over the rice, cover the dish with a lid, and reduce the heat to low. The cooking time for rice should be 18-20 minutes (until the water is completely absorbed).

1. Remove the rice from the heat and leave it without opening the lid for another 10 minutes. Now all that remains is to stir the dish and serve.

Method 3. “Pasta Method” for Brown Rice

Brown rice can be cooked in the same way as described in method 1, but the easiest way to do this is using the “pasta method”.

Ingredients (for 3 servings): 1 cup rice, 8 cups water, ½ teaspoon salt and a knob of butter.

1. Bring water in a saucepan to a boil (with lid closed).

1. While the water is heating, rinse the rice with cold running water, stirring it with your hands for about 10 minutes, i.e. until the water becomes clear. This will remove the starch that causes the cereal to stick together during cooking.

1. Add the rice to the boiling water, stir it, and cook for 33 to 35 minutes WITHOUT a lid. If you like your rice softer, you can cook it a little longer.

1. Remove the pan from the heat and drain the water through a colander with a fine mesh as if you had just cooked pasta rather than rice.

1. After draining the water, immediately transfer the rice back into the hot pan, cover it with a lid and let the cereal “steam” for another 10 minutes.
2. Finally, salt the rice, add oil and stir. Ready!

Rice is a very healthy product. It contains vitamins E, B and many others. It also contains minerals that have a very beneficial effect on health. For this reason, rice copes well with digestive disorders and perfectly cleanses the entire body. No wonder many diets have been created based on it.

There are a large number of options for cooked rice. Some people like to make rice porridge out of it, while others prefer fluffy rice. It is rice in crumbly form that is used by many as a side dish.

How to cook rice so that it is crumbly - which rice to choose

There are several varieties of rice. There are round-grain, medium-grain and long-grain. Each variety has its own shape, cooking and cooking characteristics. For this reason, the results are completely different dishes. Rice also differs in the type of polishing. There is a polished and steamed look. Since the process of polishing rice removes its top layer, it cooks much easier and can stick together. But steamed rice has an upper shell and can retain its shape for as long as possible.

Short grain rice

When cooked, it sticks together and absorbs a large amount of water. Therefore, it will be extremely difficult to prepare fluffy rice from it.

Medium grain rice

This rice does not absorb as much water, but it often contains starch and can also stick together when cooked. It is also not suitable for fluffy rice.

Long grain rice

But this type of rice will definitely turn out fluffy if cooked correctly. Its grain shape will prevent them from sticking together during cooking, so the long-grain variety is ideal for fluffy rice. The ideal option would be a steamed long-grain variety.

How to cook rice so that it is crumbly - recipe 1

For preparation you will need the following ingredients:

• Rice and water in a ratio of 1:2.
• Vegetable (refined) oil 1-2 tablespoons.
• Salt to taste.

Sequencing:

• Rice should be washed thoroughly under cold water. A large bowl is best for this. Water must be filled and drained approximately 5-6 times. The water should be clear.
• Pour a little cold water over the rice and let it soften a little. This requires 20-25 minutes. After this, all the water must be drained.
• Pour water into a saucepan and place on high heat. After boiling completely, you need to add salt in the right amount.
• Add rice and vegetable oil. Stir the rice so that it does not stick.
• Cover the pan with a lid for 20 minutes. If you use polished rice to cook rice, then the time should be reduced by 2 times.
• Remove the pan from the heat and let the rice sit for 10-15 minutes.

Already cooked rice can be seasoned with oil or spices. This will make the rice even tastier and more aromatic.

How to cook rice so that it is crumbly - recipe 2

To prepare rice you will need:

• Rice 1 cup.
• Water for cooking 2 liters.
• Water for washing rice 1-2 liters.
• Vegetable (refined) or butter for dressing.
• Salt to taste.

Sequencing:

• Rinse the rice with cold water. This must be done until the water becomes completely clear.
• Pour water into a saucepan and place it on the fire. Wait until the water boils completely and add salt. Reduce heat and add rice.
• Cook the rice over low heat for 20 minutes. It should turn out a little undercooked.
• Place the rice in a colander and rinse with hot water.
  Ready rice can be seasoned with oil or various spices.

Very few ingredients are required to make fluffy rice. However, it is imperative to take them in the right proportions. This will allow you to achieve the correct consistency of the resulting dish.

Remember? Cooking rice is also an art. This is what we will be doing with you today.

After all, it’s one thing to cook rice for rolls and sushi, and a completely different thing for pilaf or a side dish. In both cases, the cooking technologies will be different. And it’s better to take rice of the type for which it is planned to be used.

In general, when I cook regular rice in water without salt and sugar, then I do the following. For children I mix it with milk and run it in a blender. I mix it with my husband and I, for example, with fried vegetables. It turns out delicious, quick and easy! Happy cooking!

Rice vinegar allows you to prepare rolls and sushi from raw seafood without fear of contracting an infection. At the same time, it has a mild, pleasant taste. If you don’t have it on hand, you can replace it with regular vinegar, diluting it with water to 3%.

Ingredients:

• 2 cups round sushi rice
• 1/4 cup water

Sauce for rice:

• 4 tablespoons rice vinegar 3%
• 0.5 tablespoon salt
• 1.5 tablespoons sugar

Rinse the rice thoroughly in cold water until it becomes clear.

Pour water into the rice, cover the pan with a lid and cook for 10-12 minutes over low heat.

Meanwhile, prepare the sauce for the rice by mixing vinegar, salt and sugar.

When the rice is cooked, let it stand for another 10 minutes without heat. Don't mix!

Then transfer it to a deep bowl, pour in the prepared sauce, mix well and leave to cool to room temperature.

How to cook rice so that it is crumbly: proportions of water and rice

Typically, rice is prepared in a 1:2 ratio, that is, two parts of water are taken for one part of cereal. However, this is not enough for the rice to be fluffy. It is also necessary to rinse it thoroughly to remove starch so that it does not stick together.

By the way, if you cook steamed rice, you don’t have to rinse it at all - it won’t stick together. But keep in mind that such cereals are less healthy because they undergo special processing. As a result, very few useful substances remain in it.

Brown (brown) rice, in order for it to be crumbly, must not only be thoroughly washed, but also soaked for several hours in cold water (preferably overnight) so that its shell softens a little. And then you need to cook it over low heat. Then you will get what you need!

Before cooking, round (round-grain) rice must also be thoroughly washed under running water, then put in a saucepan, boil, stir, and cook over low heat for 6-8 minutes. Then turn off the burner and let the side dish sit on the stove for another 8-10 minutes.

Jasmine rice, or Thai long grain rice, must be thoroughly sorted and washed before cooking. Then simmer over low heat for 20 minutes after boiling. And then remove the cereal from the stove and let it brew for another 15-20 minutes. If you don’t overdo it with water and cooking time, your rice will always be fluffy and tasty!

How to cook sushi rice at home - technology from professionals

A real chef will tell you that sushi rice must be cooked with rice vinegar and nori. If you follow this recipe, you will have a wonderful Chinese dish!

Take:

• 2 cups rice
• 600 ml water

Dressing for rice:

• 120 ml rice vinegar 3%
• 40 gr. Sahara
• 10 gr. salt
• 1/4 sheet of nori

Cooking method in stages:

First, thoroughly rinse the rice until the water is completely transparent.

Place on the stove, pour in water, turn on the heat. As soon as it boils, cover with a lid and reduce the flame to low. Cook for 10 minutes without opening the lid.

Add sugar and salt to rice vinegar. Add nori and place on low heat, heat a little, stir until salt and sugar are completely dissolved.

Place the rice in a deep bowl, pour in the prepared dressing without nori, mix everything well.

Cook the rice in water in a saucepan to prevent sticking

As we have already noted, in order for the rice to be crumbly and tasty, it is necessary not to overdo it with water and cooking time. At the same time, cooks recommend adding vegetable oil during the cooking process so that the cereal does not stick together.

Prepare:

• Rice – 2 cups
• Water – 4 glasses
• Vegetable oil

Cooking method in stages:

Wash the rice until the water is clear.

Fill it with filtered water.

Add one tablespoon of vegetable oil. Mix well and put on fire.

Then we wait for it to boil. After this, cover with a lid, turn the heat to low and cook for another 15 minutes.

Turn off the heat and let the rice sit for another 10 minutes.

How to cook rice in a Redmond, Polaris or Panasonic multicooker - a simple and quick recipe

Cooking rice in a slow cooker is as easy as shelling pears. Just remember to rinse it thoroughly first. And then cook on the PLOV or RICE mode and don’t worry that it will boil away.

Ingredients:

• Rice – 2 cups
• Water – 4 glasses
• Salt and spices - to taste

Cooking method in stages:

Fill the washed rice with water. Add salt and spices to taste. Cook on PLOV or RICE mode for 30-40 minutes.

Then let the rice stand for another 10 minutes after turning off the multicooker. Bon appetit!

How to properly cook rice for a side dish or pilaf so that it is crumbly?

For a rice side dish or pilaf to be successful, it needs to be crumbly. So let's learn how to cook it correctly.

Take:

• Salt to taste

Cooking method in stages:

Rinse the rice with cold running water.

Fill it with water so that it is completely under water by about 1 cm.

As soon as the rice boils, cover it with a lid and reduce the heat to low. Cook for another 12 minutes.

The rice is ready and you can put it on a plate. Bon appetit!

Video on how to cook rice in a Tefal steamer

This fluffy and delicious rice is ready in just 45 minutes. In this case, the steamer can be not only the Tefal brand, but also any other - Brown, Philips, Redmond, Bork, Saturn or Vitek. In general, try cooking this video recipe!

Ingredients:

Do you like to cook rice, dear readers? Which one do you cook most often – for rolls or as a side dish? Write your comments. And if the article was useful to you, be sure to share it with your friends on social networks, I will be very grateful to you for this! See you again on the blog!

Many people believe rice porridge tasteless and unsightly and is not served as an independent side dish, but only with additions - with sauces, with meat gravy, in combination with vegetables or mushrooms, and so on. But, as we know, in the East they eat rice every day and serve it as an independent dish. And the rice of oriental cooks turns out to be unusually tasty, crumbly and appetizing. The Soviet historian, William Pokhlebkin, who was comprehensively involved in the study of culinary issues, in one of his books dedicated to the culinary art, pointed out the following mistakes made by housewives when cooking rice at home. He condemned the method of preparation fluffy rice porridge by boiling rice in excess water, pre-frying the rice grains and then rinsing with boiling water. As a result of all these manipulations, such a culinary specialist, as Pokhlebkin writes, receives “essentially a beautiful grain, a purely decorative product, is it any wonder that it is tasteless!” This happens due to the leaching of protein and starchy substances from the rice - the rice becomes a tasteless dummy.

To avoid this and get delicious fluffy rice as in the East, William Pokhlebkin suggests cooking rice in the Eastern way, which means a precisely calculated amount of water and a strictly defined cooking time. Let's try.

How to cook rice correctly:

The first rule for preparing delicious rice porridge is maintaining the proportions of water and rice. And our usual “2:1” turns out to be a mistaken opinion. It is necessary to take 300 cm 3 of water per 200 cm 3 of rice, that is, the ratio will ultimately be 1.5:1. You need to pour boiling water over the rice or pour the cereal into boiling water to eliminate the time required to bring the water to a boil, which will be different for different stoves, and we will not be able to accurately calculate the cooking time for each specific case.

You need to cook rice in a saucepan with a tight-fitting lid to prevent steam from escaping completely from the pan, which should go into cooking the rice. Keep the lid heavy or place a weight on it to prevent it from moving during the vigorous boil.

The cooking time for rice should be exactly 12 minutes, no more and no less. Cook on high heat for 3 minutes, on medium for 7 minutes and on low for the last 2 minutes. Next, turn off the heat and leave the rice on the stove, covered, for 12 minutes. Do not open the lid until the end of this time! After 12 minutes, open the lid, add salt and season with oil (20-25 g) - and that’s it! You can and should try. The rice turns out slightly dense, crumbly and very tasty. You want to eat it just like that, without any additions.

Let’s summarize the information in order to forever understand how to cook delicious fluffy rice. Let's present it in the form of a recipe:

1. Measure out the required amount of water. For a glass of rice, take 1.5 glasses of water.
2. Bring the water to a boil. Pour the sorted rice, washed under cold water, into boiling water.
3. Cover with a heavy lid. Cook for 12 minutes: 3 minutes on high heat, 7 minutes on medium, 2 minutes on low. Turn off the heat and leave covered for 12 minutes.
4. Add butter, salt.