Greetings, my dear readers! It has been noticed that many housewives rarely prepare a rice side dish. I will not hide the fact that he is capricious. Either the grains turn into a sticky porridge, or they are undercooked. If you have encountered such misfortunes, do not despair. Making fluffy rice on the side is easier than you think. Today’s article, which contains simple and delicious recipes, will help you verify this.

By the way, this cereal is not simple. The dish can be prepared sweet (like Japanese desserts). Or boil it and mix it with hot sauces - and you get a completely different dish. This is an amazing side dish. It is served with meat, fish, mushrooms, and vegetables. In general, there are many options for every taste.

The main secret of a deliciously prepared dish is the right product. This, I tell you, is real science. We have already looked at some varieties of rice when we prepared. The crumbly varieties “basmati”, “devzira” or “jasmine” are perfect not only for pilaf, but also for a side dish.

Before purchasing, take a close look at the packaging. A manufacturer who has nothing to hide, as a rule, delivers his goods in a transparent film or in a cardboard box with a “window” through which you can look inside. Be sure to take a closer look at the contents in the package. If there are a lot of chipped and half grains of rice, there is no need to take this product. It will not make a crumbly side dish. And yet, the grains, white as chalk, are unripe. They are very fragile and boil over hot.

The saucepan, as for any cereal, should not be enameled. Because if the porridge burns in it, it won’t be easy to wash it off. Any metal or heat-resistant glass will do. Of course, you can boil not only in a saucepan. A slow cooker or a frying pan can be used for this.

Recipe for fluffy rice as a side dish in a slow cooker

If you have a Redmond, Polaris, or another brand of assistant, consider yourself very lucky. It is very easy to prepare delicious food with such kitchen appliances. And most importantly, the result will exceed your expectations. But, provided that you follow all the directions contained in the recipe below.

I advise you to take the Basmati rice variety. It always turns out very tasty, and the grains of rice just crumble.

The grains have an oblong shape and when cooked they lengthen even more.

What you will need:

• Basmati – 1 measuring cup
• Water – 2.5 measuring cups
• Butter – 65-70 g
• Salt - to taste

Preparation:

1. Pour thoroughly washed grains into the multicooker bowl. And fill it with clean drinking water. Note that the liquid being added is cool.

2. Salt to taste and mix everything with a special spatula. Add a piece of butter here. Cover the lid and set the unit to the “Grain” mode.

If your multicooker does not have such a program, it doesn’t matter. Take a close look at the control panel. Perhaps there is a “Porridge” or even “Rice” mode.

3. Set the time to 35-40 minutes. And click "Start".

4. After the signal, turn off the device and mix the contents of the bowl.

Note: the dish is cooked in a slow cooker for only 20 minutes. The rest of the time it is only heated, which allows the grains to reach the desired condition.

5. Transfer the side dish into portioned plates and serve. It will be delicious with meat, fish or cutlets with gravy.

Garnish for fish with onions and carrots

You can cook rice with carrots and onions in different ways. For example, in a frying pan or in a cauldron (on the stove) or in the oven. Yes, a multicooker will also work for these purposes.

By the way, you can add vegetables raw to the cereal, and then cook everything together. Or you can first cook the rice, then fry it, which you then mix with the boiled side dish. It all depends on your desire. But as a guide, I offer my step-by-step recipe.

Ingredients:

• Jasmine or other long grain variety – 1 multi-cup
• Onion – 1 root vegetable
• Water - a little more than a liter
• Carrots – 3 small pieces
• Salt – 1 tablespoon
• Ghee butter – 70 g
• Spices - to taste

How to cook:

1. Clean and wash the vegetables. Cut the onion into quarter rings. Grate the carrots on a Korean grater or cut them into thin strips with a knife.

2. Place the frying pan on the stove. If you have thin aluminum cookware, immediately set it aside. This metal is not able to accumulate heat, so it will not be able to heat the product evenly. Another thing is a thick-bottomed frying pan.

3. Add 50 g of melted butter to a slightly warmed bowl.

If you can’t find any melted butter, you can replace it with refined vegetable oil.

4. Place the chopped onion in hot fat and fry it until light golden brown. Add some carrot sticks here. Cover the frying pan with a lid and simmer its contents over low heat for about 10 minutes.

5. Pour the rice into a bowl and rinse intensively with running cold water. This step is very important. The higher quality the product, the less time this procedure will take you. For the premium variety, 3-4 washes are sufficient. But to wash off dirt and other impurities from cheap varieties, the water will have to be drained 8-10 times.

Please note that the last drained liquid should be clear.

6. Pour the grains into the vegetables. Pour boiling water over it all and carefully level it out. If necessary, add liquid again. It should cover the other ingredients by 1 cm. Add 10-20 g of ghee there. As well as salt, pepper and spices that you consider suitable for fish and rice.

7. Increase the heat to maximum and wait for the water to boil. Next, cover the dish with a lid, reduce the flame to low and leave for 20-25 minutes.

Then turn it off and let the rice stand for another 5-7 minutes under the closed lid. Transfer to a serving plate and serve the rice as a side dish with fried or stewed fish.

Step-by-step recipe for cooking in a frying pan

This option is interesting because here we will fry the grains. Have you heard of this method? So here it is. Here is a step-by-step recipe for rice in a frying pan.

To prepare this side dish, you can use any variety available to you. Believe me, everything will work out the first time. It will come out delicious, beautiful and aromatic. For this recipe you will need the following ingredients:

• Rice - glass
• Vegetable oil (preferably refined) – 3 tablespoons
• Turmeric – 1 teaspoon
• Paprika – 1 teaspoon
• Fine salt - to taste
• Water – 2 glasses

How to cook:

Rinse the cereal thoroughly until the draining water becomes clear.

Pour vegetable oil into a frying pan and heat thoroughly. Then reduce the heat to medium.

Place the washed rice in a frying pan and mix with oil.

When the grains interact with hot oil, they will begin to become cloudy. Don't be scared! Continue to fry and you will see that the rice will soon lighten again.

We enrich the composition with spices and salt. In the photo you can see that turmeric gave our rice a beautiful, golden color. Mix the ingredients and add cool water.

Let the rice simmer uncovered until almost all the liquid has evaporated.

Reduce the flame to the lowest setting and cover the pan with a lid. Continue frying for another 20 minutes.

Remove the dishes from the stove. And let the side dish stand for another 7-8 minutes under the lid. That's all ready: serve.

How to cook tasty short grain rice

It is generally accepted that round grain cereals are not the best option for a crumbly side dish. They are often used for cooking soups, making puddings and porridges. However, such a one-sided approach is partly unfair. Well, first of all, you can’t put everyone under the same brush. And, secondly, if you cook it wisely, the dish will taste excellent and the grains will not stick together.

Do you want to learn how to cook short grain rice as a side dish so that it is tasty and fluffy? Then be sure to watch this video.

By the way, you can cook this product in a slow cooker. In this case, I advise you to cook the cereal with garlic and water. Cooking time for the “Porridge” program is 30 minutes. And after the beep, remove the clove: it has already given up all its flavor. Pour in a little olive oil and stir gently.

Side dish with vegetables for cutlets

For this dish you can use any rice of your choice. However, do not rush to pour water over the cereal. Make sure the kernels are not yellowed.

If yellowness is still visible, throw away the product.

Cooking it and subsequently eating it is dangerous to health. The fact is that yellowness on the grains is a sign that they were stored in conditions of high humidity before packaging. Fungi have managed to grow on the nucleoli and produce harmful microtoxins.

We've sorted out the rice. As for vegetables, the choice is huge. This could be onions, carrots, bell peppers, broccoli, green peas and so on. In general, experiment, and then post in the comments about the results of your discoveries. I bring to your attention the following recipe with delicious photos:

• Rice – 1 cup
• Onions – 2 heads
• Bell pepper – 1 fruit
• Zucchini - half a fruit
• Carrots – 1-2 pieces
• Garlic – 3 cloves
• Vegetable oil – 5 tablespoons
• Red and black pepper - a little
• Turmeric, paprika, chopped coriander and dried mint - to taste
• Salt - a couple of teaspoons
• Water – 2 glasses
• Green onions - a couple of feathers

How we will cook:

1. Peel the onions, carrots and garlic. We remove the stalk and seeds from the pepper, and also cut off the protruding tail from the zucchini. We wash everything and dry it slightly. Cut the onion, zucchini and pepper into small cubes. We grate the carrots on a regular grater, and chop the garlic cloves into slices.

2. Heat a frying pan with two tablespoons of oil. Add the onion here and fry it until it turns light golden brown. Add carrots to it and continue frying for 3 minutes.

3. Add pepper, zucchini and garlic there. Mix everything and remove the pan from the stove.

4. Pour the remaining oil into a clean frying pan, heat it and add spices. They should cook for about a minute. Thanks to this heat treatment, they will give out their aromas to the oil as much as possible.

5. Wash the rice thoroughly. Place it in a colander to remove excess liquid. Add it to the oil with spices, fry for 2-3 minutes, stirring it very intensively. Combine rice and vegetables, mix everything and level it out.

6. Add salt to hot water and stir. Pour this solution into the frying pan.

Remember: to cook crumbly cereal, it should never be stirred! Otherwise you'll just end up with a viscous, sticky mass. You can mix the already prepared side dish.

7. Cover the vessel with a lid, reduce the heat to low and allow the grains and vegetables to cook until cooked. This may take about 20 minutes.

Place on a plate and sprinkle with chopped green onions. Serve vegetables and rice as a side dish with cutlets. It is advisable that the temperature of the side dish and cutlets be the same. If one is hot and the other is cold, you will not be able to appreciate the taste of the food.

Boil steamed rice in a saucepan

I noticed that there is an opinion that steamed cereal cooks faster. It is unclear where such confidence comes from. Only this point of view, I tell you, is not justified by anything. This rice takes half an hour or even more to prepare. About the same as, for example, Basmati. However, this product also has significant advantages. So, it has an amazing nutty aroma and does not stick together even after repeated heating.

As for the utensils for cooking, here I would like to immediately dot all the “i’s”. Enameled pans are not suitable for rice. The grains in them will stick together during heat treatment. In addition, after such a dinner, you will still have to scrape the burnt grains from the walls and bottom of the container for a long time. Not a pleasant prospect, right?

To avoid such disappointment when preparing the side dish, carefully follow the directions in the quick and easy recipe below.

What products are needed:

• Steamed rice – 1 cup
• Water – 2 glasses
• Sunflower oil – 2 tablespoons
• Fine salt – 1 teaspoon

Cook the side dish:

We wash the cereal several times. Focus on the fact that clean water should drain. Afterwards we put it in a colander to get rid of excess liquid.

If time permits, I recommend soaking the rice. To do this, fill it with cold water and leave for a couple of hours, and then rinse several times. This procedure will help speed up the process of cooking cereals.

Fill the cereal with water and place the pan on the stove. Cover the container with a lid and bring its contents to a boil. As soon as bubbles appear on the surface, add oil and salt.

Cook on the lowest heat for 20 minutes. If desired, you can add any seasonings and spices.

Transfer the side dish to a plate and serve with any meat, fish or vegetable dishes.

Brown rice is considered the healthiest. It is also known as brown. However, such cereals cost an order of magnitude more than the usual white ones. And in order to prepare it correctly, you need to know some subtleties.

Firstly, the product must be soaked (it is advisable to soak it for 5 to 8 hours). Secondly, you will have to cook the “needles” for at least half an hour, or even an hour.

But it's all worth it: as a result, you will prepare a delicious, aromatic side dish containing a huge variety of healthy vitamins and mineral compounds.

You can also experiment with spices. Traditionally, the liquid in which the cereal is boiled is salted. But why not add a couple of bay leaves and a few black peppercorns? It will turn out amazing. Do you like spices? Then throw in a little rosemary or a pinch of other dried herbs.

To enrich the taste of the side dish, you can cook it in broth. Suitable for both vegetable and meat. The easiest way is to add a diluted bouillon cube to hot water.

Only in this case, be careful with salt, otherwise you will over-salt.

If you want the rice to be snow-white, add milk to the water when cooking it. Focus on a 1 to 1 ratio.

But if desired, the dish can be tinted. Saffron, turmeric or curry will come to the rescue with this. This is the kind of rice served in Thailand and India.

Agree that it is important not only to prepare a tasty side dish, but also to serve it beautifully. There are many options, I will share only a few options:

1. You can compact a small amount of porridge (per person) into a round bowl and turn it over onto a serving plate. Decorate the top of the rice “hill” with sprigs of herbs, and place a piece of meat, fish or cutlet next to it.
2. Place the boiled cereal in a mound, sprinkle with hard cheese grated on a coarse grater or pour over sauce, say garlic or tomato.

I am sure that today’s tips on how to cook rice as a side dish will help you not get confused when you are faced with such a task. The food will turn out great. And in order not to lose the recipes, click on the social network buttons.

I wish you culinary inspiration and say goodbye until the next delicacies! Bye bye.

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 few tablespoons 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:

1. Rinse the rice and place it in a thick-walled pan. Add salt and fill with water.
2. Place on the stove and bring to a boil over medium heat. Turn down the heat.
3. After cooking covered for 10 minutes, add salt and seasoning and stir.
4. Continue cooking until the water has almost completely evaporated.
5. 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:

1. Heat the oil and fry finely chopped onion in it.
2. Add rice, fry, stirring. About 5 minutes.
3. 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).
4. 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.
5. Finely grate the cheese, cut the butter into thin slices
6. 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:

1. Rinse the rice well and cover with water. Bring to a boil and simmer covered for 15 minutes. Remove from stove.
2. 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.
3. 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:

1. Fry the rice in oil for a minute. Then add water and cook, uncovered, for 15 minutes over low heat.
2. Add salt and season. Add the vegetable mixture without defrosting. Cook until the liquid has completely dissolved.

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:

1. Wash the peppers, remove the stems and seeds. Cut the pulp into small cubes, mix with corn and green peas.
2. Mix curry seasoning with warm water and cream. Lightly salt it.
3. Mix the vegetable mixture with rice and place in a glass or ceramic dish.
4. Fill with cream. Place in the oven.
5. 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.

Has excellent taste rice cooked with orange juice. It can be served as a side dish with baked pork or beef. Rinse 1 cup of long grain rice thoroughly in several waters, place in a frying pan with a couple of tablespoons of sunflower oil and, stirring, fry for 5 minutes. Add a glass of boiling water and a glass of freshly squeezed orange juice, throw in a pinch of saffron. Cover the pan tightly with a lid and simmer for another 15 minutes. The finished rice should have a beautiful orange-golden color and a subtle citrus aroma. Before serving, you can add finely chopped canned pineapples to the dish.

Serve with fried chicken Indian style rice. Mix 500 g basmati rice with 20 g dried onions, 2 teaspoons dried garlic, 20 cardamom pods, 10 small red chili peppers, 1.5 teaspoons turmeric, cinnamon stick, broken into pieces, 50 g coconut flakes, 75 g dried mango, 1.5 teaspoons of cumin seeds, 1 teaspoon of ground curry. Add 0.5 teaspoon of salt, mix everything thoroughly. Heat 50 g of butter in a deep frying pan, add the mixture and, stirring, cook for 1-2 minutes. Pour in 1 liter of boiling water, cover with a lid and simmer the mixture for 15 minutes.

Very tasty side dish - fried rice. It is served with meat or fish, as well as stewed vegetables with herbs. Pour 300 g of white and wild rice mixture into a deep frying pan with 2 tbsp. spoons of vegetable oil. Shaking and stirring constantly, fry the grains until brown. Pour in hot water so that it doubles the layer of rice. Add salt, cover the pan and cook until the water is completely absorbed.

Meat in sweet and sour sauce can be accompanied Chinese style rice. To 500 g of long grain rice, add 75 g of dried shrimp, 25 g of dried, sliced ​​mushrooms, 6 pcs. star anise, 3 tbsp. spoons of sesame seeds, 1 teaspoon of black peppercorns, 0.5 teaspoon of salt. In a thick-bottomed saucepan, heat 2 tbsp. spoons of butter and, stirring, fry the rice mixture in it for several minutes. Add 1 liter of boiling water, close the lid tightly and cook for about 20 minutes. When the water is completely absorbed, the side dish is ready.

Suitable for Italian cuisine herbed rice. It is especially tasty with stewed fish or fried veal in sauce. Mix 500 g of Italian rice for risotto with 1.5 teaspoons of dried oregano, 1.5 teaspoons of dried basil, 75 g of dried peas, 175 g of sun-dried tomatoes, 25 g of sweet pepper powder, 75 g of pine nuts and 0 .5 teaspoons of salt.

Heat a couple of tablespoons of olive oil in a heavy frying pan. Add the rice mixture, fry it for a few minutes, then pour in a liter of boiling water and cook for 15 minutes. If the rice turns out to be a bit tough, add a little more water and continue cooking. If necessary, the mixture can be prepared in the microwave. Fry it, place it in a plastic or glass bowl, pour boiling water over it, and cover with a microwave-safe lid. Cook for 10-20 minutes on maximum power, stirring the rice from time to time.

I have a VITEK VT-4201 SR multicooker model: Rinse the rice and buckwheat well, dry it and fry separately in the multicooker in the “Meat” mode for 3 minutes. Peel the beets and carrots and grate them on a coarse grater. Sprinkle the beets with lemon juice. Grease the bottom of the multicooker bowl with vegetable oil. Lay out in layers: buckwheat, then grated beets, then...

It turned out to be very tasty rice, a wonderful dinner for the whole family. 1. Fry finely chopped onion and grated carrots in vegetable oil. 2. Add liver, fry for 1-2 minutes. Add shredded cabbage and grated tomato, mix, salt and pepper to taste. 3. Add rice, stir and simmer until cooked, if necessary...

Once, when I was visiting Ukraine, I tried an unusual porridge from an experienced cook. She cooked porridge in a huge cast iron pot for a large number of people. The cook took almost all the ingredients for the porridge homemade - milk, sour cream, eggs, butter, and sauerkraut. Judging by the fact that the bowls of porridge were instantly empty when...

I cook this rice very often. I just adore him! It is good both simply as a dish of vegetarian cuisine and as a side dish for something. It is prepared simply and quickly, which means it can become your favorite dish too! :) So, peel the onions and carrots. Place a medium-sized saucepan on the stove over high heat. Pour in vegetable oil...

1. Boil brown Indica rice (add water in a ratio of 1:2.5), cook over low heat for 25-30 minutes until the rice has absorbed all the water. 2. Peel the garlic and chop finely. Cut the chili pepper into small pieces. Heat a frying pan, add vegetable oil, heat the oil and fry the garlic and chili in it for 20-30 seconds,...

A very simple dish for risotto lovers :)) Pour water over the rice and cook for 20 minutes, covered. I fried the garlic. Peeled and chopped the celery, cut the sweet pepper into cubes, and cut the tomatoes into slices. I set aside a little celery and pepper for decoration. Added pepper and celery to the garlic and fried for 5 minutes. Added sour cream and tomatoes, simmered...

1. Rinse raw rice, place in a heat-resistant form, add lemon zest, mash dry mushrooms in your hands or in a mortar until large pieces are formed - pour them onto the rice. 2. Pour 2 cups of salted boiling water into the mold. Garlic, right in the peel, is placed on top of the rice. 3. Close the mold tightly with a lid or foil and place in a preheated oven at 200 degrees. oven for minutes...

1. Fry the spinach in a heated frying pan with olive oil, add salt and pepper, remove from heat, add herbs, and puree with a blender. 2. Heat oil in another frying pan and add coriander. Puree the beets with a blender, add to the pan and remove from heat. 3. Cook the rice until done. Divide into 3 parts. 4. Mix one part with spinach...

Grate the carrots on a coarse grater. Cut green onions into rings. Pour pineapple juice and water into a small saucepan. Add grated carrots, rice and salt, stir, put on fire, bring to a boil, cook rice over medium heat, uncovered, until small craters form on the surface (6-7 minutes). Then close the pan...

I have a multicooker model: VT-4206 R Place rice in a bowl of water, add salt and oil. Cook on the "BROWN RICE" mode. After the signal, leave under the closed lid for 5-10 minutes. Finely chop the parsley. Season the finished rice with olive oil and lemon juice, add parsley, pine nuts and stir. Place rice on a plate...

Place the peeled champignons in boiling salted water and boil for 5 minutes. Then drain in a colander, cool, squeeze out excess moisture and cut into pieces of about 2cm. Cut the onion into small cubes, carrots into strips. Heat sunflower oil in a cauldron and fry the onion until light golden brown. Then add carrots and cook...

1. Wash and peel the vegetables; Finely chop the onion and dill. Grate the carrots on a coarse grater, and grate the cheese on a coarse/fine grater (depending on your desire). 2. Place the fish fillet in a saucepan, sprinkle with chopped onions and carrots and add 160 ml of milk (cream), salt and pepper to taste. Simmer the fish over medium heat until all the liquid...

1. Boil the stomachs in salted water. We take it out of the broth and cut it, do not pour out the broth. 2. Prepare vegetables. Finely chop the onion and garlic. Diced tomatoes. Pepper and eggplant strips. Grate three carrots. 3. Heat the oil in a frying pan and fry the garlic first. Then add onions and carrots and fry lightly. 4. Then add...

A very convenient and tasty snack that can perfectly replace a side dish or even a light dinner. Good both hot and cold. 1. Cook the rice (I didn’t salt it, because the garlic paste with which it will be mixed is salty). 2. While the cereal is cooking, cut the zucchini into slices (not very thin) and fry in vegetable oil. 3....

1. Boil the rice in large water until tender, leave to drain in a colander. 2. Cut the pepper lengthwise; for those who don’t like it spicy, remove the seeds. Cut into half rings 1-2 mm thick. Cut the onion into small cubes. Peel and grate the ginger, making sure that no fibers get in. 3. Fry finely chopped garlic in vegetable oil,...

Boil rice according to instructions, reducing cooking time by 5 minutes. Let the water drain. Wash the vegetables, remove the seeds from the peppers, cut into cubes. Heat 2 tbsp in a frying pan. l. olive oil, fry onion and garlic – 2 minutes. Add chopped tomatoes, pour in hot broth, bring to a boil. Place carrots, green peas, corn into the pan...

Rinse long grain rice thoroughly, drain the water, and dry the rice. Dice the onion and carrots, chop two cloves of garlic and hot pepper. Heat olive oil in a saucepan and fry the rice in it until golden brown. Add onion, garlic, tomato sauce and diced tomato to the rice, stir and cook for 10 minutes. Add cumin,...

I bring to your attention delicious, fluffy and aromatic rice. Spinach and pine nuts add sophistication to the dish. See steps:

The recipe is extremely simple! Because I had a mixture with wild rice, I did not rinse it. If you are using plain white rice, rinse it well. Fill with Tomato Gusto tomato juice instead of water, approximately 2:1, and simmer over low heat, covered, for 10 minutes. I didn't salt the rice, because... For my taste the juice is already quite salty. Add spices to taste...

I'm testing the MAXWELL MW-3802 RK multicooker. Chop the onion and garlic. Pour oil into the multicooker bowl, saute the onion and garlic in the “cooking” mode for 15 minutes, add grated carrots. Add chopped bacon to the sautéed vegetables, stir, and fry in the specified mode for 10 minutes. When the fat has partially rendered from the bacon, add the washed and dried...

I have a Maxwell MW-3805 ST multicooker. Today we tried to cook spicy rice as a side dish for fried beef liver. Cut the vegetables. Turn on the ROASTING mode, pour vegetable oil into the multicooker bowl, and add vegetables. Fry until golden brown. It took me 20 minutes. Rinse rice until clean. Add to vegetables. Put...

1. Finely chop the greens, garlic, olives and capers. Mix with softened butter, salt, add juice and finely chopped lemon zest. 2. Place the resulting mass in foil and, having formed a sausage, put it in the freezer or refrigerator. 3. Cook Jasmine rice according to the instructions on the package. 4. Place a mound of rice in a bowl and a circle on top...

It’s very simple to prepare, boil water, add washed rice, I used Mistral :) cook for 15 minutes over low heat, turn off, leave covered for 5 minutes, add salt, sugar and vinegar, mix with a spatula. Brew good loose leaf green tea. Place the rice into bowls. Heat the wakame in a dry frying pan. place on top of rice...

Rinse the rice well. Bring water to a boil, add salt. Add rice and cook for 7 minutes. Grease the mold with butter. Melt butter in a bowl, add milk and saffron crushed in a mortar. Drain the rice in a colander. Transfer the rice into the mold, pour in the milk mixture without stirring, cover with parchment paper, wrap tightly on top...

I have a VITEK VT-4203 multicooker. Grease the multicooker bowl with oil. Add rice, raisins, salt, and water. Turn on the “milk porridge” mode (automatic 30 minutes, but this is a lot, you can turn it off after 20) or you can cook it in the “rice - hard” mode. Season the finished rice with butter and chopped herbs. The side dish is ready!

Boil rice and lentils in salted water (separately, as cooking times vary). Then mix them with almonds and season with oil! Extremely simple and the side dish is ready!

pour a glass of rice into a tightly sealed bowl, add a tablespoon of salt, pour boiling water, close the lid, leave for at least half an hour (this is to ensure that the rice is crumbly), fry the onions and finely chopped peppers in a couple of tablespoons of butter, add turmeric, mustard , ginger, orange zest and juice, simmer until evaporated...

Wash the tomatoes, dry them, cut out the tail. Cut off the top “lid” of each tomato, cut the rest into small cubes. Peel the onions and cut them into small cubes. Heat 3 tablespoons of olive oil in a frying pan and fry the onion in it until transparent, about 3 minutes. Add (still dry ) rice and fry with onions for...

The recipe was born when I was thinking today: What to cook from Yesterday’s boiled rice??....What side dish to make from it?? So let's get started... cut the garlic into pieces into a heated frying pan, pour a little oil + garlic It will give the oil a pleasant aroma, then take out the garlic, add finely chopped onion and fry coarsely grated carrots...

In a frying pan, quickly stirring, fry the egg, add cooked rice (preferably round) and chopped onion.

Add an entry to the quote book :)

What food could be simpler and more unpretentious? What food could be more refined and refined? All of these seemingly contradictory definitions refer to the same product. To the rice.

White rice can satisfy any mood, because it is the only grain that has a truly neutral and pure taste. Thanks to this, rice has the ability to be combined with absolutely any food. Meat and fish, vegetables and milk - you can add whatever your heart desires to rice, thanks to which you can get a new dish at least every day.

In addition, due to the simplicity and even some amazing “modesty” of its taste, rice “makes friends” very well with any spices, which opens up almost limitless horizons for the cook’s imagination.

Boiled fluffy rice is an unfading classic not only of oriental cuisine, but also, today, of any everyday cuisine. This is a universal side dish for anything, an essential component of some salads, and simply a delicious dish on its own, without any additions.

Do you know how to cook such real, universal rice - crumbly, not sticky, grain to grain? If not, let's learn.

There is also a useful article on my blog -. I advise you to read it, there is a lot of useful information there.

How to cook fluffy rice as a side dish

Rice, as we have already mentioned, is a simple and unpretentious dish. But for this dish to be tasty, it’s not enough to just take it and boil it. To prepare the “right” rice that will please anyone, even the most picky taste, you need to know a few secrets. Now we will reveal them to you.

Let's go to the kitchen and let's master all the subtleties in practice. Take out a bag of cereal and a saucepan from the cabinet.

Theater, as you know, begins with a hanger, and cooking begins with the necessary utensils. What kind of saucepan have you prepared for cooking rice? Immediately set the enameled one aside - the dish will definitely burn in it. Aluminum won't work either.

1. Now you will learn the first secret of properly cooked rice: you need to boil it in a deep bowl with thick walls. Yes, a cast iron cauldron will be just right. A saucepan with a thick bottom will also work.

The fact is that this cereal “loves” uniform heating. In a good cast-iron pan, the grains of rice are thoroughly heated on all sides, and at the end of cooking, when the outer shell of the grain has already softened, uniform heat allows the core of the grain to be steamed. Thus, each grain of rice maintains a uniform structure.

This is difficult to achieve with aluminum cookware, since thin aluminum is not able to accumulate heat and send it deep into the product.

2. Now about the rice itself.

By the way, what kind of generous hand are you going to pour in for cooking? Put the round one aside without regret - it is only suitable for porridges, casseroles and sushi. When planning to cook fluffy rice, take long-grain rice, ideally the Jasmine or Basmati varieties. And this is the second secret of proper rice. I don’t like steamed rice - it has a slightly different taste and density; regular rice tastes better.

So, take 1 cup of dry long rice. If there is any, choose rubbish and dark grains of rice, we have no use for them.

3. First of all, rinse it thoroughly with water. Do this as thoroughly as possible! The water should turn from cloudy and white to clean and clear, so rinse without being lazy, as many times as necessary.

And this is the third secret of proper rice - thorough rinsing before cooking.

It is necessary to rinse at least 7 times.

4. Don't rush to relax. Rinse water should only be cold. Not warm and not hot. And this is the fourth secret of proper rice - wash it only in cold water.

The fact is that before cooking we need to preserve the natural texture of the grains. Rice is a very delicate product, and warm or hot water can cause the starch in its outer shell to cook, and the texture of the grain will be disrupted.

5. So, you have washed the rice with cold water and placed it in a cauldron with thick walls. Now you need to fill the cereal with water.

And here, pay attention, there is a fifth secret to well-cooked rice. Cereals and water must be measured strictly in a 2:3 ratio.

Therefore, since we have one glass of rice, let’s take one and a half glasses of water.

6. Place the cauldron on the stove and proceed directly to cooking.

Important! First we make a big fire on the stove under the rice. Exactly big!

And this is the sixth secret of proper rice - start cooking it with high heat.

So, our cauldron with rice is on high heat. Bring the rice to a boil and immediately cover with a lid.

7. Now immediately reduce the heat to low. Just like that, sharply.

And this is the seventh secret of proper rice - it is necessary to bring it to condition over low, “quiet” heat.

From the very beginning, when the rice in cold water was just put on the stove until the very end of cooking, 15 minutes should pass.

So, the required 15 minutes have passed, you should turn off the heat. We don't open the lid!

Leave the cauldron with rice, covered, for another 15 minutes.

8. And here, please remember the last, eighth secret of proper rice. The lid for the dish with rice should be very tight, leaving no gap between itself and the pan. After turning off the heat, the rice should stand for a while and steam with heat. This way it will reach the desired condition, but will not boil over. That’s why you need a tight lid – to create a “greenhouse” effect.

And in conclusion, some good advice: before boiling the rice, it’s very good to add vegetable oil to a pan of water (one to one and a half cups of dry cereal will require about a tablespoon of oil). This technique will even better prevent the grains from sticking together.

There is another interesting way to cook fluffy rice in a frying pan. Unlike the first recipe, washed and dried cereals are first fried in oil and only then water is added. You can add a clove of garlic for flavor. Let's see the step-by-step cooking recipe.

The proportions of water and rice are the same - for 1 cup of rice - 1.5 cups of water.

Now you know everything about cooking real, proper fluffy rice. Remember the eight secrets of its preparation, and you will definitely get the same rice - beautiful, tasty, grain after grain.

And one more important tip: it is best to store any rice in a glass jar with a tight lid along with a dry hot pepper pod. Thanks to this, our rice will be protected from mustiness and will retain its original delicate and neutral taste.

So, as you can see, rice is truly a universal product. He simply must be present in the bins of any housewife, becoming a great help and relief for her in the culinary field.

Now you know the secrets and subtleties of handling this wonderful product. And having mastered the simple recipes for preparing fluffy rice that we have proposed, you will be able to proceed to more complex and refined recipes in the future.