1 cup long grain rice;

2 glasses of water or broth;

salt to taste.

Instructions

First measure out the amount you need. rice and rinse it with cool water to remove debris and dust. For this rice pour into a saucepan, pour 2 - 3 times more water than cereal into it. Mix thoroughly with a spoon or hand rice several times, remove any floating debris and drain the water. Do this procedure 4 – 6 times until the water becomes completely clear. Then fill rice cold water. After 20 - 30 minutes, fold back rice in a colander, let the water drain and the grains dry a little.

Now pour water into a thick-bottomed stainless steel pan and salt it. Salt the water a little more than you want it to be ready rice. Place the pan on the fire and bring the water to a boil. If you are cooking rice as a side dish, it is better to use chicken, meat or even fish broth instead of water.

Fill in carefully and evenly rice into boiling water. Turn the heat to medium, but keep the water boiling. Cover the pan tightly with a lid to rice steamed well. Watch the water. It should not spill onto the stove. Interfere rice no need! Otherwise you might break it with a spoon. rice new grains, starch will be released from them and, as a result, rice it will turn out sticky.

Wait 10 minutes for rice boils. Then reduce the heat to the lowest setting and wait another 10 - 15 minutes until rice is finished cooking. Once the time is up, tilt the pan slightly. If water appears, then cook rice a few more minutes. If there is no water, then carefully use a spoon to make a small indentation near the edge of the pan. There shouldn't be any water at the bottom either.

When rice When it is finally ready, gently stir it quickly while it is hot, with a fork or stick, so that the grains separate from each other. Then cover the pan with rice with a kitchen towel. It will absorb steam and boil rice It will turn out dry and crumbly.

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note

When choosing a cooking container, keep in mind that rice expands in volume when cooked.

Helpful advice

For cooking, choose long-grain varieties of rice. You can also use parboiled rice, although it is less healthy. But perhaps the best type of rice for cooking is basmati. Basmati grains are thin and sharp, and it turns out more aromatic and beautiful.

Whatever religion you profess, whatever social circle you belong to, rice remains one of the most consumed cereal crops on the planet. This product goes perfectly with vegetables and fruits and can be served with meat and fish. Rice is used in any diet, as it does not saturate the body, but at the same time satisfies its energy needs. Rice contains proteins, carbohydrates, potassium, calcium, magnesium and phosphorus. In order to cook rice correctly, you need to understand its varieties. Remember that different varieties are prepared differently, so the taste will vary.

Long grain rice is considered the most popular. This variety of rice is used for pilaf, and also as a side dish for meat or fish. The ideal type of rice for soup is medium grain rice. It will absorb more water and give the dish a sticky consistency. A frequent guest when preparing this dish is white rice. You should not overestimate it, since this type of rice has been polished, which means it contains fewer beneficial vitamins. The brown variety of rice is considered the healthiest. The unrefined shell carries maximum benefits.

If the recipe does not indicate the volume, but says “salt to taste” and you doubt how much you need to measure, follow these recommendations:
- for two hundred and fifty milliliters of broth, soup or sauce, one teaspoon of salt is enough;
- for every half a kilo of meat, put two teaspoons of salt;
- one teaspoon of salt is enough for four glasses of flour;
- when preparing porridge, add one teaspoon for every two glasses;
- for vegetables, one teaspoon for every three glasses of water is enough;
- one tablespoon of salt goes to half a liter of water for cooking.

If you do not have fine table salt on hand as specified in the recipe, but have coarser salt, such as kosher salt, then remember that one tablespoon of coarse salt is equal to approximately two teaspoons of table salt.

If a recipe calls for “salt on the tip of a knife” or “a pinch of salt,” then this is equivalent to two grams of salt. Salt “on the tip of a knife” is usually taken with a knife with a rounded tip, with a slide.

If salt is indicated in the recipe, but you do not have kitchen supplies on hand, then measure the salt with spoons or, if you need a lot of it, with cups.
- one dessert spoon contains approximately five grams of salt;
- in one teaspoon, without a slide, about ten grams of salt;
- one tablespoon contains 27 grams of fine table salt;
- one cup contains about 180 grams of salt.

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Rice is very widely used in the cuisine of different nations. In some places, first courses are prepared from it, others like desserts from it, and among eastern peoples, rice is considered the main food product. To do this, they simply boil it and eat it.

You will need

• • 1 cup rice
• 2 glasses of water
• saucepan with a tight lid
• timer

Instructions

There are many varieties of rice and ways of preparing it, resulting in boiled rice having a wide variety of consistency. Rice prepared according to the classic recipe can be eaten as an independent dish or as an ingredient in complex recipes.

Rinse the rice well until the water remains clear. Cloudy suspensions in the water mean that the rice contains a large amount of starch crumbs, which produce sticky mucus when cooked.

Boil water, add salt to it, add rice, cover the pan with a lid. There is no need to open the lid or stir the contents of the pan. Set a timer, keep the rice on high heat for 5 minutes, then reduce the heat to medium and cook for 2 minutes. For the final 2 minutes, reduce heat to low.

Turn off the heat, but do not open the lid for another 10 minutes. After this time, you will find ready-made fluffy rice in the pan, grain by grain. Another advantage of this method is that the rice does not burn during cooking, which means the pan remains clean.

Related article

Sources:

• boiled rice

Sometimes when preparing dishes according to a new recipe, it becomes necessary to convert the weight of some products into volume. Or measure out the required amount of food using a scale. Knowing the relationship between the volume and mass of products, this is easy to do.

You will need

• - tea spoon;
• - a tablespoon.

Instructions

Starch - 30 g, 10 g

Granulated sugar - 30 g, 12 g

Powdered sugar - 25 g, 8 g

Salt - 30 g, 10 g

Beans - 30 g, 10 g

Cocoa - 20 g, 10 g

Split peas - 25 g, 10 g

Hercules - 12 g, 6 g

Buckwheat - 15 g, 7 g

Semolina - 25 g, 8 g

Barley - 25 g, 8 g

Yachka - 20 g, 7 g

Poppy - 15 g, 5 g

Millet - 25 g, 8 g

Rice - 25 g, 9 g

Whole milk - 20 g, 5 g

Condensed milk - 30 g, 12 g

Sour cream - 25 g, 10 g

Melted margarine - 14 g per tablespoon

Vegetable oil – 20 g per tablespoon

Tomato puree - 25 g, 8 g

Gelatin - 15 g, 5 g

Vinegar - 15 g, 5 g
In one teaspoon:

Unground cloves - 4 g

Allspice peas - 4 g

Ground red pepper - 1 g

Black peppercorns - 5 g

Before serving, fluff the rice with a fork or chopstick.

note

Unpolished rice is the healthiest. Since many vitamins and amino acids are concentrated in the shell of the grains.

Helpful advice

Always measure rice by volume using a measuring jug. Measure 65 ml per serving (130 ml for 2 servings, 260 ml for four, etc.).

A frying pan with a large diameter is very suitable for cooking rice. After all, the thinner the layer of rice, the better it cooks.

Flour is the basis for preparing a wide variety of dishes. The cooking recipe requires the exact weight of the ingredients, since excesses or deficiencies of a particular product can irrevocably spoil the food. Measure out flour There are several ways to do this at home.

You will need

• - kitchen scales;
• - beaker;
• - tablespoon;
• - faceted glass.

Instructions

The fastest and most reliable method of measuring mass is weighing using. They can be mechanical and electronic. The latter option is more accurate and allows you to determine the weight of the product down to 0.1 grams. Since flour leaves traces behind, you need to weigh it in a plastic bag or container, remembering to subtract its mass from the total weight.

Another popular way to measure bulk materials is to use special measuring cups. They are transparent containers with marks on the weight of various products. Should not be sifted flour before you determine its mass using kitchen utensils. Sifted flour takes up a much larger volume, and the data obtained will be inaccurate.

If you don’t have a kitchen scale or a measuring cup at hand, you can weigh flour using utensils. It is convenient to measure small portions with spoons. To do this, scoop flour tablespoon and gently shake it until only a small “ ” remains. A standard spoon holds 25 g. A teaspoon holds 10 g of flour.

Larger amounts of flour are easier using a glass. Take a faceted glass and fill it. It is better to pour the flour with a tablespoon, so it does not compact and is evenly distributed throughout the container. A 250 ml glass filled to the top rim holds 160 g of flour. If you pour it flush with the edges, the mass will be 180 g.

You can also determine the weight of a large amount of flour using the following technique. When you need to get half a kilogram of flour, you divide “by eye” a standard 2-kilogram pack into two equal parts. And after that, divide another part into halves. Of course, this method is quite approximate, and it is advisable to use it only for measuring large portions of flour.

Rarely does the world's national cuisine exist without rice dishes. Rich in protein, vitamin B, phosphorus and potassium, it is widely used as a base for porridges, mousses and casseroles, as a complement to fish and meat, and also as a component of soups and salads. Several thousand varieties of rice are known. Such diversity dictates the difference in the methods of cooking it.

For the “Western” method, you need a large frying pan with a thick bottom. Pour a little vegetable oil into it and, stirring, lightly fry the rice. The oil should cover all the grains. Then pour boiling water into the pan at a ratio of 1:2, add salt and close the lid tightly. Cook, without stirring, over low heat for 15 minutes. Test it for doneness; the rice should not be very soft. If it is cooked, turn off the stove, remove the lid and cover the pan with a towel to absorb excess moisture. If you cook rice for a side dish this way, you can first fry finely chopped onion and grated onion in a frying pan. Then add rice to the vegetables and continue cooking according to this recipe.

Boil one part water and two parts milk, add rice and cook until almost done. Drain it in a colander, let the liquid drain and cover with baking paper. When the rice is dry, transfer to a bowl, add butter and leave to soak for a while.
Rice varieties such as Carnaroli, Nano, Vialone and Arborio, which are used to prepare Italian risotto, do not require rinsing.

Some manufacturers process rice with starch, which is obtained from grain crops. It is not necessary to wash such varieties, however, to improve the final result, the grains can be rinsed under running water. Rice should be soaked if it is required to cook quickly and evenly. In addition, soaking rice grains allows the housewife not to think about drying and aging - after all, the more moisture they contain, the less water is needed to cook it. Thus, when soaking rice, you can save yourself from unnecessary worries.

Proper cooking of rice

Sometimes housewives hesitate when choosing the temperature of the water they use to prepare rice dishes. It can be cooked in cold water with the lid closed, reducing the heat when the water boils and continuing to cook the grains over very low heat until the water is completely absorbed. In hot water, rice is cooked with the lid open until the water has completely boiled away - then the heat must be reduced and the pan covered with a lid so that the rice grains are steamed over low heat.

The water temperature for cooking rice should be selected based on its variety and the dish being prepared.

The ideal ratio for cooking rice is 2 parts water to 1 part rice. In other words, for 200 grams of water you need no more than 100 grams of rice cereal. This ratio is suitable exclusively for preparing a side dish.

In order to cook fluffy rice, you do not need to salt or stir it during cooking, since salt and stirring breaks down the rice grains and makes them more sticky. After cooking, wrap the pan in a terry towel and leave it there for five minutes so that excess steam and moisture are absorbed into the fabric and the rice takes on a beautiful and neat appearance.

Preparation

Using glasses, separate the required amount of rice and water. Then you will need to pour it into the pan and salt it a little more intensively than you would like to get the dish. As soon as the water boils, rice is poured into it. It is brought to a boil and covered tightly with a lid. The heat will need to be reduced to medium so that the water does not spill out during the cooking process. If it still splashes out, you can reduce the heat a little. Let the rice boil for 15 minutes. After this, you should cook it for another 10 minutes, but only over low heat.

After this time, you will need to carefully tilt the pan and see if there is any water in it. You can also use a spoon to make an indentation. If there is no water in the pan, then the rice is ready. It happens that liquid remains at the bottom, then you should cook the dish until it completely disappears. You may need to turn up the heat a little to avoid overcooking the rice. Then the pan is removed from the stove and closed. It is recommended to consume rice only after five minutes. During this time it will steam and become crumbly. Before serving, you can rinse the rice under running water to improve its taste.

It happens that despite all the effort, the rice turns out to be not very crumbly. It’s not just a matter of cooking skills; perhaps the grain you got was the wrong kind. It is important to remember that basmati is considered the best type of rice. It does not boil over and does not stick together. You can recognize it by its long and thin grains; it is not cheap, but very aromatic and tasty. If this variety is not available in the city, then you can purchase another variety. It should have thin and long grains. To prevent rice from cooking, add a few drops of vegetable oil or lemon juice 5 minutes before cooking.

There are several ways to determine the weight of 5 g of salt by eye. The most common ones are using a spoon, knife or pinch, and you don’t always need to have a special kitchen scale or measuring blade on hand.

How to measure 5

The best option for solving this problem is a teaspoon containing 5 g of salt (without a slide). By the way, a heaped teaspoon contains 7 g of salt.

Often, to add spices to a dish, a dessert spoon is used, containing 15 g of salt if poured with a slide and 20 g of salt - without a slide. Accordingly, 5 g of salt is a third of a dessert spoon without a slide and a quarter if with a slide.

A tablespoon contains 25 and 30 g of salt (without a slide and with a slide, respectively). Thus, 5 g of salt is a fifth of a tablespoon, if without a slide, or a sixth, if with a slide.

A mustard spoon is also used, the volume of which is a third of a teaspoon, which means that you can measure 5 g of salt with three mustard spoons.

How much is a pinch?

Eastern women who add a large amount of spices to their food say that you need to trust your mother-in-law less and trust your family more. In this statement, we are not talking about family relationships at all - mother-in-law refers to a spoon and other measuring instruments, and mother-in-law refers to a pinch (the amount of salt or other spices placed between the tips of three fingers - thumb, index and middle). This volume is equal to approximately a third of the volume of a teaspoon, which means that in order to measure out 5 g of salt, you need three pinches.

By the way, a pinch is not a handful, it is a completely different measure, equal to the volume that fits in the palm of your hand and is about half a glass.

How many grams of salt is on the tip of the knife?

“At the tip of a knife” is another measure that many housewives trust when preparing this or that dish. But if, according to the recipe, it is necessary to measure exactly 5 g of salt, then you need to know how many g it contains. The tip of the knife contains approximately the same volume of spices as a sliver, which means a third of a teaspoon. To add 5 g of salt to a dish, use the tip of the knife three times.

Rice can be quite varied, so it should be prepared in different ways. Long-grain rice is excellent for preparing a flavorful crumbly side dish for a wide variety of dishes from vegetables, meat, fish, and seafood. Medium-sized grains of rice can be used for preparing first courses. In order to prepare sushi and rolls, rice with round grains is perfect - it has a very high ability to stick together.

Any rice must first be prepared for cooking; to do this, it must be thoroughly rinsed in cold running water. You can use a sieve for this. The washing procedure should be repeated at least 5 times, as a result of which the last water should be completely clear. Then the rice is soaked (pour 1 part rice with 2 parts cold water and leave for at least 30 minutes). The result of this manipulation will be a more crumbly finished product. Then drain the water and cook the rice.

By observing certain proportions of water and rice when cooking, you can get different results. The usual ratio is 1 part rice to 2 parts water. The main thing when cooking this way is not to allow any stirring during the cooking process. Cook the rice over medium or low heat for 10 to 17 minutes. After the time has passed, you can rinse the cooked rice with boiling water.

Round grain rice should be cooked for no more than 12 minutes. Then drain off the excess water and the rice is ready. If you need fluffy rice, you can rinse it with boiling water, but if the product will be used to make rolls or sushi, you should not rinse it.

In the modern world, ordering food at home is becoming quite common. Of course, constant stress and other factors of life in the city all affect the desire to cook and use a home kitchen.

As you know, for any housewife this is a very special place where she can relax and feel extremely at home and calm. However, due to the fact that modern eateries have greatly developed the delivery area, many of the beautiful ladies have simply forgotten how to properly prepare certain dishes and the kitchen can no longer save them.

One of the “forgotten” dishes was quite ordinary rice. It would seem, what’s so difficult? However, some ladies who are accustomed to ready-made dishes can often prepare much more complex delicacies, while the banal ones fade from memory forever.

So, in fact, there is nothing difficult about cooking rice. The main aspect that affects its taste is the time it needs to be cooked. Famous chefs claim that knowing the exact number of minutes you can prepare the perfect side dish. So, the first thing you should do is wash the rice carefully. This must be done in several stages: the product will become clean only when the water that drains from it ceases to be cloudy and turns clear.

Next, you should choose a suitable container and pour water into it. It is important to note that the liquid should be in a ratio of 2 to 1 to the rice. It should be allowed to boil and then salt should be added. Now you can pour rice into the pan and let it cook for about three minutes. Next, you will need to slightly lower the temperature and give it another two minutes. And then you can turn down the heat completely, so that it is very slow. Rice should be cooked on it for about seven minutes.

But that is not all. It is at this moment that many people make a mistake, which leads to the side dish spoiling. After the hostess has completed all the procedures described above, it is worth leaving the rice in the water for another thirteen minutes. But something else is important: the entire time that the rice is in the pan, the lid must not be opened under any circumstances, otherwise everything will go down the drain.

After all this difficult event, you can remove the dishes from the heat and enjoy a warm and incredibly tasty side dish. That's all! Rice is a product that will resonate with all families. This means that it must be cooked with trepidation and love.

Tip 25: How many grams of salt, sugar and flour are in a tablespoon?

Unfortunately, not every housewife has accurate kitchen scales in her kitchen. In addition, measuring the weight of food is much faster and more convenient using various types of kitchen utensils. For example, many housewives are interested in how many grams of salt are in a tablespoon, as well as sugar, flour, etc.

• sugar - 20-25 g;


• “Extra” salt - on average 25 g;


• regular coarse salt - about 30 g;


• powdered sugar - 25 g.

As you can see, the answer to the question of whether 1 spoon is salt or sugar depends, among other things, on the degree of grinding of the latter.

How much flour is in a spoon

This product is not measured with spoons very often. Usually a glass is used for this purpose. But sometimes tablespoons are also used to measure flour. For example, this can be useful when preparing some kind of sauce.

A tablespoon contains about 25 g of flour. Its weight in a glass is 160 g. Such figures are correct for both wheat and soy flour.

Weight of other products

So, we found out how many grams of salt are in a tablespoon (as well as sugar and flour). But of course, other products can be measured in a similar way. Very often the recipe calls for exactly the same amount of other products. This could be, for example:

• water - 18 g;


• citric acid - 14 g;


• soda - 25 g;


• vegetable oil - 16 g;


• cinnamon - 18 g.

As you can see, the weight of food in tablespoons can vary. But for bulk products this figure is usually an average of 25 g.

Video on the topic

Not all of us know how to cook rice correctly so that it is not just tasty, but crumbly. Often the dish turns out to look like a viscous porridge, in which all the grains are stuck together. Next time, to prepare the perfect side dish, you only need to remember a few important rules, which we are going to talk about in our article. But first, let’s find out how long to cook rice depending on the variety.

How long to cook rice

Approximate cooking time by variety:

• white: 18 - 25 minutes, in a slow cooker - 35 (min) without soaking overnight;
• brown: 30 - 40 (min);
• wild: 45 – 60 (min).

Rice should not be cooked for more than the specified time. If there is liquid left at the bottom, it must be drained and the saucepan removed from the stove.

How to cook rice so that it is crumbly

Housewives often ask how to cook rice as a side dish so that it is crumbly. The answer is clear: use a 1:2 ratio (one measure of cereal and two measures of water). If you cook in a slow cooker, then take the proportions 1: 3.

Recipe.

1. Rinse the grains well in a colander or bowl.

2. Take the correct ratio of cereal and water (1:2).

3. First boil the water, and then pour the washed cereal into it. Add salt (1/2 tsp or less) and butter (1 tbsp optional), turning the burner to low.

4. Do not lift the lid of the saucepan during the process.

5. 5 minutes before serving the dish, open the pan and place a kitchen towel on it. The fabric will absorb excess moisture and condensation, preventing the grains from sticking to each other.

6. Before placing on plates, carefully stir the side dish with a fork to separate the grains.

7. The fluffy rice for the side dish is ready. Serve meat or fish dishes with it.

Also try the perfect weight loss recipe with vegetables. It is simple, but with a surprise: it fills you up and helps you lose extra pounds.

Prepare the vegetables:

• Boil green bean pods in salted water, fresh: for 5 (min), frozen for 3 (min), and steamed for 8 (min);
• chop the onion and simmer in vegetable oil for about three minutes over medium heat;
• Boil the carrots and cut into cubes.
• Buy green peas and corn in cans at the store.

2. Mix all the vegetables with the fluffy rice. Serve and enjoy the new taste of a familiar dish.

How to cook rice in a slow cooker

We will tell you how to deliciously cook rice in a slow cooker so that it also turns out crumbly.

Recipe for cooking in a slow cooker.

1. Rinse the cereal first in cool and then in warm water.

2. Transfer to a container and pour hot water (1: 3). One cup of cereal versus three cups of liquid.

3. Turn on the appropriate mode, as written in the instructions for the multicooker, and wait for the signal that the dish has finished cooking.

4. Place the crumbly rice on the side dish into plates. It goes perfectly with vegetables, meat, chicken or fish. Add them as desired. Top with sauce or ketchup.

Many housewives ask how to cook sushi rice. Today I offer them my own recipe. It's simple and only takes 25 minutes. You can use your favorite products to assemble the sushi. I like carrots, cucumbers and avocado slices.

My original recipe makes five servings.

Ingredients:

• white rice (2 cups),
• water (3 glasses),
• rice vinegar (1/2 cup),
• vegetable oil (1 tbsp.),
• white sugar (1/4 cup),
• salt (1 tsp).

So, how to cook sushi rice? The recipe includes two steps.

1. Preparation of cereals (5 min.).

2. Heat treatment (20 min.).

Step-by-step instruction.

1. Rinse the grains in a colander until the liquid runs clear.

2. Combine with water in a medium saucepan without a lid. Place on high heat.

3. Wait until it boils and switch the stove. Cook with the lid closed for 20 minutes.

4. In a separate saucepan, combine rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves.

5. Cool and add to cooked rice.

6. Stir until it absorbs the sauce.

If you cook in a slow cooker, choose the mode (buckwheat).

How to cook delicious rice as a side dish

You can prepare any rice as a side dish (brown, white round or long grain). Whether you're counting calories, watching your weight, or preparing rice dishes for your kids, you'll find nutritional information helpful.

Brown and long-grain varieties are considered the most beneficial for the growth and development of children. And for weight loss, the ideal option is round-grain polished.

How to cook long grain rice? Just like round! Add another new recipe to your notebook.

Ingredients:

• 2 teaspoons butter or vegetable oil;
• 1 cup long grain white rice;
• 2 cups of water;
• 1/2 teaspoon salt.

How to cook rice, cooking recipe.

1. Rinse the grains under running water in a colander.

2. Pour water into a saucepan and bring to a boil.

3. Pour in the cereal, stir for 1 - 2 minutes, add salt and oil.

4. Close the pan and switch the stove to low power. Cook for 20 minutes or until all the liquid is absorbed into the grains.

5. Remove from heat and let sit for 2 (min). To keep the rice crumbly, cover the pan with a napkin. Stir with a fork before serving.

How to cook steamed rice

Housewives know that steamed rice is found in stores. It is darker than the polished variety we are used to, and, as it turns out, is much healthier. It contains more microelements and vitamins. If you are interested in this product, we will tell you how to cook steamed rice on the stove and in a slow cooker.

Stick to the proportions of 1:2. Boil water, add salt and add washed cereal. After boiling, cook in a covered saucepan over low heat for 12 minutes. Remove from the stove and let the cereal brew. Add oil and spices to taste.

Parboiled rice can be prepared in another way by cold soaking it for an hour. Then after boiling it cooks for only about 10 minutes. First you need to add a little water.

How to cook steamed rice in a slow cooker?

Check the instructions for your multicooker for cooking time information. Keep the proportions 1:3. Rinse the grains and soak for an hour. Transfer to a container, add water and turn on the (pilaf) mode. 10 minutes before the end of cooking, switch to the (warm) mode.

How to cook brown rice

Supporters of a healthy diet may find useful information on how to cook brown rice.

Preparatory stage.

1. Soak brown rice overnight.

2. Rinse with running water.

How to cook brown rice, basic step.

• Fill with cold water and put on fire.
• After boiling, cook for 10 minutes.
• Remove from heat and rinse again.
• Fill with cold water a second time and put on fire.
• Cook for 15 minutes after boiling.
• Remove from the stove, cover the pan and place under a warm blanket.

After such a long process, the side dish turns out crumbly and delicious!

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

How to cook fluffy rice correctly

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

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

Cook the fluffy rice strictly according to the instructions:

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

How to properly cook steamed rice

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

How to cook brown rice correctly

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

How to cook wild rice correctly

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

How to cook round rice correctly

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

How to quickly and correctly cook beets is a question that is asked not only by culinary experts. There are a lot of subtleties and tricks in cooking beets. Knowing them will make it easier to achieve results, make them tasty and healthy. So, how to cook beets quickly and easily?

How long does it take to cook beets?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What's here:

Cook for 2-3 hours

If you place it in a saucepan of cold water and just place it on the stove, the cooking time will be 2-3 hours (depending on size). Cook beets quickly It won’t work, but, according to nutritionists, some vitamins will be preserved.

Cook in 1 hour

If in boiling water, then an hour. But the process can be accelerated.

A professional approach to cooking beets

Professional chefs cook beets like this: after they have boiled for about 30 minutes, drain the water and place under running cold water (the colder the better) for about 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Cook beets in 15-25 minutes!

If you want to cook the beets even faster, put them on high heat without turning down or covering the pan with a lid. (True, in this case there will be nothing left of vitamin C). But then there must be a lot of water, it must cover the root vegetables 8 centimeters above, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. That's it, the beets are ready.

Boil 40 minutes +

“Long-lasting” method: high heat (if thrown into cold water) until boiling - medium heat (40 minutes) - low heat (until done). At the same time, pour water 5 centimeters above the level of the beets.

Always finish the process with cold water. Then the beets, in addition to being “ready”, are easy to clean.

Not fast, but tasty - in the microwave

Not the fastest, but very tasty way to cook beets - do not boil them, but bake them in the microwave or oven at 200 degrees, placing them in a baking bag. This will take 25-30 minutes; if the temperature is not so high or the beets are large and old, it will take longer.

• Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is recommended to use it in recipes for salads and vinaigrettes.

More about the nuances of quick cooking of beets:

Choose small, flattened, thin-skinned Bordeaux varieties; they are tastier, prettier and cook faster.

Pour a spoonful of vegetable oil into boiling water along with the beets (I found a recommendation on the Internet, I haven’t tried it myself).

A barbaric method: peel the beets, cut them into pieces, in a word, do as you would with potatoes. Cook it in a pressure cooker for 20 minutes, after cutting it into strips.

10 secrets on how to cook beets correctly, and more

1. Clean not clean. Wash thoroughly, using a brush. We don’t remove the peel, we cook it with it. We do not cut off the tail. If you break the integrity of the beets, juice will leak out of them and they will turn out watery and whitish. Beets are peeled if they are intended for stewing.

2. Salt, don’t salt. We do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will make the vegetable hard, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all housewives will agree with this. Some people believe that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize the smell. Not everyone loves the smell of beets. To neutralize it, throw a crust of bread into the pan.

5. How to check readiness. Check the readiness of the beets with a fork: they should enter the vegetable softly and easily.

6. If you have peeled fresh beets, It should not be exposed to air so as not to destroy vitamin C.

7. If the beets are dry. If your beetroot has dried out, do not rush to throw it away: scald it with boiling water, fill it with water at room temperature and let it swell. Then put it on the fire without changing the water.

8. How not to “color” vegetables in vinaigrette. WITH Are you planning to make a vinaigrette? Cut the boiled or baked beets into pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) will not be colored.

9. About the benefits of beetroot broth. Do not pour out the beet broth that remains after cooking the beets! It’s better to add lemon juice, cinnamon and ginger in equal quantities (adjust how much yourself, depending on the amount of broth). The result is a tasty and medicinal refreshing drink, no worse than one, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops. Be sure to learn how to prepare dishes from beet tops, pkhali, for example, add it to borscht and beetroot soup, because beets are healthy, and beet tops are even healthier - they contain a powerful dose of vitamins. Only young tops will be used for food; old ones are not suitable.

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

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

Round grain

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

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

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

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

Long grain rice

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

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

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

Wild brown

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

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

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

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

Wild black

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

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

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

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

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

Flaky rice as a side dish - recipes

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

In a saucepan on water

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

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

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

In a slow cooker

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

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

You can serve rice with spicy garlic sauce based on yogurt or mayonnaise. Traditional tartar with pickled cucumbers would also go well with this side dish.

In a steamer

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

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

1. Since steamed rice is used to prepare the dish, there is no need to pre-soak and wash it. You can immediately send the product to the cereal bowl by adding salt and butter. The latter can be replaced with olive or walnut oil.
2. The cereal is poured with boiling water and cooked for 20 minutes.
3. While the rice is cooking, you can make a dressing for it.
4. Diced ham is fried in butter with white onion chopped in any convenient way. The cheese is grated on a coarse grater.
5. When the rice is ready, it is mixed with the ham and cheese dressing. At this stage, the cereal must be hot. Otherwise the cheese will not melt. If the rice has already cooled down, you can slightly heat the already mixed products together.

You can decorate the dish with peeled pine nuts or chopped fresh herbs. Any sauce based on tomato paste will suit it.

Side dish serving options

You can serve rice as a side dish in a variety of ways. And you can decorate the finished dish with herbs, nuts, fresh and pickled vegetables.

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

Rice can easily become a dish for a festive table if it is beautifully decorated and presented to guests in an unusual way.