How to cook rice: basic rules and secrets. How to cook milled long rice

If you want to cook fluffy rice, you need to rinse it under cold water before cooking. This way you will get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

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Some dishes, such as, require sticky rice. In this case, there is no need to rinse it. As a last resort, you can limit yourself to one rinse to wash away all excess.

To make rice cook faster, you can soak it for 30–60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that you need twice as much water to cook rice. But this is an approximate proportion. It is better to measure the amount of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone and suggests the optimal amount of water for it.

Measure rice and water with a measuring cup - it’s much more convenient. A standard serving for one is 65 ml of dry rice.

Dishes

It is better to cook rice in a saucepan with a thick bottom: the temperature is distributed evenly in it. You can also cook the rice in a large frying pan. A cauldron is traditionally used for pilaf.

Cooking rules

If you cook rice in a saucepan, first bring salted water to a boil, and then pour the cereal into it. Stir the rice once to prevent the grains from sticking to the bottom. Then wait until the dish begins to boil, reduce the heat to low and cover the pan with a lid.

Do not lift the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, do not stir it (except for the first time). Otherwise, the grains will break and release starch.

The average cooking time depending on the type is:

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice - 40–60 minutes.

When the rice is cooked, remove it from the heat and let it sit covered for 10-15 minutes. If there is any water left in the cooked rice, drain it or cover the pan with a dry towel: it will absorb excess moisture.

If you cook rice in a frying pan, use dishes with a diameter of 24 cm, high sides and a lid. Rice is cooked in it almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then you need to pour boiling water over it and cook as described above.

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Seasonings

The good thing about rice is that you can always change its taste a little. For example, using the following:

• saffron;
• curry;
• cardamom;
• cumin;
• caraway;
• cinnamon;
• carnation.

Spices are added to the water during cooking or to a ready-made dish.

Rice can also be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.

Bonus: How to Prepare Sushi Rice

1. Special Japanese rice is used to prepare sushi. You can replace it with regular round grain.
2. Before cooking, rice should be washed 5-7 times. It is better to discard the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. You can add a piece of nori seaweed to the pan for flavor, but you need to remove it before boiling.
4. Cook the rice covered: before boiling - over medium heat, after - at minimum for about 15 minutes. Then you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate pan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Place the rice in a wide bowl, pour over the sauce and stir gently with a wooden spatula. After this, cool and start preparing sushi.

Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.

Rice cereal is known and loved on all continents. It is impossible to find a kitchen that does not feature rice in one form or another.

In the countries of the Far East, this dish is so popular that, for example, in China they ask as a greeting: “Have you eaten rice today?”

Rice cereals appeared in Europe relatively recently, during the late Middle Ages and the great geographical discoveries. When people began to actively explore space. Having quickly gained popularity, rice has become the national dish of almost all European countries.

Rice cereal does not contain gluten, the most allergenic vegetable protein. That is why it is included in the children's menu as the first porridge.

In addition, rice is actively used to prepare slimy and creamy soups in various therapeutic diets.

Types of rice grains

There are incredibly many varieties of rice. In total, botanists identify 20 cultivated varieties and several hundred varieties.

Based on the appearance of the grains, rice is distinguished:

• Long grain– narrow and long, up to 2 cm, these grains practically do not stick together when cooked – they are ideal for a crumbly side dish;
• Medium grain– semi-circular, short grains of medium gluten, for example the “risotto” variety, ideal for the dish of the same name, this also includes the famous “devzira” rice for preparing pilaf;
• Round grain– grains of rice are round and short, contain a lot of gluten, such grains make ideal puddings, casseroles, pureed and slimy soups.

According to the processing method, rice can be distinguished:

• Polished. Grinding is the most common method of processing rice grains; the grains are white, practically devoid of plant fiber and vitamins, but such rice is very nutritious and cooks quickly;
• Unpolished or brown. The grains undergo minimal processing, retaining a maximum of vitamins and fiber, but they take much longer to cook and the finished side dish turns out to be too “rough” in taste;
• Steamed. The most optimal option for rice is that the grains are treated with steam before grinding, thanks to which a fairly large part of the beneficial substances from the shell enters inside.

Methods for preparing fluffy rice

Depending on the desired result, the most optimal method of preparing rice cereal is selected. You can cook:

• In water;
• Steamed;
• Mixed method (Chinese).

Any type of rice absorbs water quite strongly, this must be taken into account when preparing it, but the thicker the grain, the stronger its hygroscopicity. Before cooking, it is recommended to rinse the cereal thoroughly, rubbing it with your hands, and finally rinse it under running water.

In order to get crumbly porridge in a saucepan, the rice is washed, placed on a sieve and poured over with boiling water. Then pour into boiling salt water in a ratio of one to one and reduce the heat to a minimum.

During cooking, the grain is not stirred, but pierced in several places for better steaming. If all the water has already evaporated and the cereal is not ready yet, carefully add a little boiling water. If desired, the finished rice can be washed, but only with boiled water.

Steamed rice is the easiest way to cook. The result is an invariably crumbly side dish. The grains must be washed and poured into the bowl of a double boiler, salted, and filled with water one to one. Steam until done for about half an hour.

The Chinese cook rice in very large quantities. They cook several kilograms at once - it is the basis for many other dishes.

The cereal is boiled in a large container with a ratio of one to five to water. Having brought it to half-cookedness, they throw it onto a large sieve, and then steam it in it.

We present to you a video that shows the Asian method of cooking rice:

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

Round grain - this type of grain is the most difficult to cook crumbly porridge. It contains a lot of gluten and is very absorbent.

This variety must be washed only under running water, otherwise it will swell and stick together before cooking. And be sure to rinse the finished side dish.

Long grain polished rice is great for making fluffy side dishes.

The varieties “Jasmine” and “Thai” are especially different. They have a delicate, subtle taste and a pleasant creamy texture, while the finished grains do not stick together into an unpleasant lump.

Brown (brown) or unpolished rice is preferred by people who care about their health and adherents of proper nutrition. It takes much longer to cook than polished one; it must be pre-soaked.

But such a side dish will definitely be crumbly and healthy.

Parboiled rice cooks slightly faster than unpolished rice. You can prepare almost any dish from it: semi-liquid risotto and fluffy Chinese rice. It is also ideal for pilaf if you couldn’t find devzira.

Regardless of what type of rice you choose, to obtain a crumbly side dish you must follow certain rules:

• Keep an eye on the expiration date of the cereal. This is especially true for unpolished rice - it does not last long. Grains that are stored for a long time become brittle and stick together when cooked;
• To obtain a crumbly side dish, maintain a water/cereal ratio of 1/1;
• Rinse the rice before adding it, this way you will wash away grain dust, which also contributes to the sticking of the finished dish;
• Choose the right utensils for cooking. A steel pan with a thick, multi-layered bottom is ideal. In them, the heat is distributed evenly and the cereal does not stick to the bottom;
• Observe the optimal temperature regime - first we cook on high heat, then reduce it to a minimum, and be sure to let the porridge brew, without heating.

Steps to prepare fluffy rice:

In the following video, you'll learn how to cook rice until it's fluffy in just 60 seconds!

The most common mistakes that cause cereal to stick together

• Unsuitable type of grain - it is quite difficult to cook a crumbly side dish from round grain;
• Too much heat - in this case, there is a very high probability that your side dish will burn and not cook evenly;
• Unsuitable cooking utensils;
• Too much water - rice, regardless of the variety, absorbs liquid too much, and as a result, it boils and sticks together.

Very often, rice porridge is served with gravy. With these recipes, your rice will never be dry!

Read about the beneficial properties of balsamic vinegar and how it is used. In the same article you will find a lot of other educational information about this essence.

If you are looking for recipes for appetizers for the holiday table, then you will find Quick recipes and detailed descriptions of preparation.

Choose the type of rice depending on what kind of porridge you want - sticky or crumbly. Long grain, unpolished and parboiled rice varieties do not stick together during cooking.

Buy a thick-bottomed steel pan; it makes cooking fluffy rice porridge much easier.

Rice strongly absorbs not only water, but also sauce, so you should not mix them for further storage in the refrigerator.

Preparing a fluffy rice side dish is not difficult, you just need to practice a little and follow the rules.

Let's see a method for cooking crumbly rice in a frying pan:

This ancient cereal, also known as Saracen grain, is the most important food product in many countries. It is nutritious, healthy and quite unpretentious to prepare, but only if you follow some simple secrets. It’s not difficult to guess that we are talking about rice, and in this article we will try to figure out how to properly cook rice (in particular long-grain polished rice) for a particular dish.

Depending on the variety, rice is cooked in a saucepan for 15-25 minutes.

In a slow cooker, polished rice will be ready in 20-30 minutes.

In a double boiler, rice is cooked for 35-40 minutes.

Secrets of making fluffy rice

The first and most important thing in order to cook rice fluffy is the correct choice of variety.

Remember! It is almost impossible to cook a crumbly side dish from round varieties of rice; they are intended for other purposes. The ideal rice for this is long, with thin grains.

The best varieties for cooking:

• Basmati;
• Jasmine;
• Thai;
• Domsia;
• Caroline;
• and some other long-grain varieties that are extremely rare in our country.

The main secrets of preparing the most delicious fluffy rice:

• Rinse the cereal thoroughly in cold water. You need a lot of water and the more thoroughly the top starchy coating is washed off, the better the result will be. Rinse for a long time and thoroughly in running water or repeatedly (at least 10 times) changing the water in the bowl;
• accurately calculate the proportion of cereal and water. On many packages there is a recommendation to cook rice with water in a ratio of 1:2, but it is better to slightly reduce the amount of liquid, to about 1:1.5/1.7;
• The main process of cooking rice should take place over minimal heat. High heat is only needed during the boiling stage;
• The size and type of dishes plays a huge role. The pan should be spacious and at least 3-4 times the volume of rice and water. It is advisable to use dishes with a good coating (to which nothing sticks) and a thick bottom.

If you are unsure about the coating of your dishes or have a history of sticking, you can line the bottom with parchment paper. This will not affect the quality of the finished product in any way, but it will definitely not stick to the pan.

Video on how to cook rice for a side dish

How to cook rice in a saucepan

We have already revealed the main secrets of how to cook long polished rice into crumbs. Now we will describe the cooking process step by step.

1

Rinse the rice thoroughly until the water becomes completely clear.

2

Place the washed rice in a colander and let drain well (at least 20 minutes).

3

Place the rice in a saucepan, add water at the rate of 1 part rice to 1.5 water.

4

Add a little salt.

5

Bring rice to a boil over high heat.

6

Reduce heat to low, cover the pan and cook for 20 minutes. After this time, turn off the heat, but do not open the lid for another 15-20 minutes.

7

Open the lid and “comb” it a little with a fork.

After this, you can serve the finished side dish to the table.

How to cook basmati rice in a saucepan

This Indian variety has an incredibly delicate aroma and taste, which can only be preserved and revealed by following the correct cooking technology. To properly cook basmati in a pan so that it is crumbly and tasty, you need:

• place it in a wide, deep bowl, fill it with water and begin to gently rub it between your palms; this procedure with changing the water must be carried out at least 10 times so that the water becomes completely clear;
• pour cold water over the rice in a 1:2 ratio to soak and leave for 30 minutes;
• drain the water, place the rice in a sieve or colander and let drain for 10-12 minutes;
• transfer the cereal to the pan;
• fill with water in a ratio of 1:1.25;
• add salt to taste;
• place over high heat until it boils;
• reduce heat to low, cover and cook for 17-20 minutes;
• Remove the pan from the heat, carefully stir the rice and close the lid for another 5-7 minutes.

Delicious aromatic rice is ready, now it can be used for its intended purpose.

How to cook jasmine rice in a saucepan

This species, originally from Thailand, is distinguished by the subtle, subtle aroma of blooming jasmine, which is why it got its name.

Jasmine rice is said to stick less than other varieties, provided it is cooked properly. It requires a minimum of water compared to other varieties. It should be steamed, rather than boiled violently.

To properly cook jasmine rice you need:

• rinse the rice thoroughly with water, changing the water at least 7-10 times;
• If desired, soak the rice in water for 20-30 minutes;
• let drain well and transfer to a saucepan, add water in a ratio of 1:1 (maximum 1:1.25), salt;
• put on high heat and bring to a boil;
• reduce the heat to low, close the lid and cook for 10 minutes (if you didn’t soak it first, then 17-18 minutes);
• remove from heat and stir very carefully, or rather fluff the grains of rice with a fork;
• close the lid and let the rice sit for another 10-12 minutes.

Now this aromatic side dish can be served.

How to cook rice in a slow cooker

This kitchen gadget is famous for its ability to cook grains. Moreover, almost all models of multicookers already have a standard Rice/Grains mode. In many European countries, this gadget is called a rice cooker. It doesn’t matter what model of multicooker you have, more expensive - Redmond, Philips or simpler - Polaris, Saturn, the result will always be good, naturally, provided that everything is done correctly. How many minutes to cook rice in a multicooker depends on the type of rice, multicooker model and the desired end result. But basically, the built-in mode produces cereal of excellent consistency.

To cook delicious fluffy long rice in a slow cooker, you need:

1

Wash the rice very thoroughly in several waters until it becomes transparent.

2

Let drain well.

3

Place the cereal in the multicooker bowl and smooth it out. Pour salted boiling water in a 1:2 ratio, where you need one part rice and two parts water.

4

Set the Rice/Grains program and start the cooking cycle. In some models it may be called Buckwheat or Express. If there is no special mode, then the Cooking mode will do, only the time in it will have to be adjusted experimentally, depending on the model, in the range of 20-35 minutes.

5

After the cooking cycle is complete, open the lid and gently fluff the rice with a fork. Ready rice can be seasoned with oil or sauce to taste.

How to cook basmati rice in a slow cooker

In a slow cooker, basmati turns out very tasty and crumbly. Cooking it is not that difficult. To do this you need:

• rinse the rice until the water runs clear;
• pour warm water (40-50°C) and let stand for 10 minutes;
• place on a sieve and let drain well;
• move the cereal into the multicooker bowl and level it;
• pour water in a ratio of 1:1.75;
• add salt to taste;
• close the multicooker lid and set the Rice/Grains/Express mode;
• At the end of the program, open the lid, fluff the rice with a fork and close for another 10 minutes.

After this, a delicious side dish with the finest aroma is ready. It is seasoned to taste with ghee or just butter.

How to cook jasmine rice in a slow cooker

Jasmine is quite whimsical in preparation. To preserve the flavor as much as possible, it is advisable to steam it. Multicookers of almost all models are equipped with a Steam/Steam mode, but the difficulty is that the steaming tray has too large holes. But this problem can be solved, and we will describe in detail how exactly below.

To cook jasmine in a slow cooker you need:

• rinse the rice thoroughly until clean;
• pour the cereal with water at room temperature for 1-2 hours;
• rinse again and let drain well;
• line the multi-cooker tray-steamer with food foil or parchment paper, make small holes in it with an awl or thick needle;
• spread out the rice and smooth it out;
• sprinkle with salt to taste;
• pour water into the multicooker bowl according to the model instructions;
• turn on the Steam/Steam mode for 30 minutes. Important! If your multicooker counts from turning on, and not from the moment the water boils, then increase the cooking time by 10 minutes;
• After completing the cooking cycle, leave the lid closed for another 5-7 minutes.

The delicious crumbly side dish is ready. Season it to taste with butter or other dressings.

How to cook rice in a steamer

It is believed that it is the easiest way to cook rice in a double boiler. It is guaranteed to work even for those who are far from culinary skills and cooking in particular. The process looks like this:

White milled rice belongs to the group of herbaceous cereal crops. A Russian proverb says: “bread is the head of everything.” But in relation to the population of Asian countries, this folk wisdom can be reinterpreted as “rice is the head of everything.”

Scientists believe that this crop began to be cultivated in the territories of subtropical and tropical countries more than 10 centuries ago.

Fig: general information

Milled rice, the photo of which is presented below, together with wheat and other cereal plants, is one of the most ancient crops that humanity began to grow at the dawn of civilization. This is a rather fastidious crop, the cultivation of which requires compliance with certain temperature and climatic parameters. The cultivation area is limited to subtropical and tropical climate zones. The main countries where this crop is grown are in Asia and the African continent.

Varieties of rice by type of processing

The method of grain processing directly affects the taste and consumer properties of this cereal. If one is suitable for making sushi or pilaf, then the other is only suitable for milk porridges.

According to the processing method in the food industry, the following types of product are divided:

• Steamed is obtained after processing the grains with steam.
• Milled white rice has a flat and smooth surface and is characterized by a rich white or transparent color.
• Long-grain is characterized by the fact that during cooking, rice grains (up to 9 mm) of this variety do not stick together.
• undergoes gentle processing, resulting in the preservation of healthy husks of a bright brown hue.
• Polished round grain is a crop whose grain length is no more than 4 mm.
• Medium grain rice is characterized by a grain length of 4-7 mm, as well as a germination area limited to Australia, Spain, and New Zealand.

Round grain polished variety

Polished short-grain rice is extracted after heat treatment of the grain. Countries where this crop is grown: Russia, China, Italy, Ukraine. It should be noted that this rice is characterized not only by its unique properties, but also by its consumer and culinary qualities.

Round ground grain has the ability to absorb a large volume of water. In addition, the chemical composition of this cereal contains a lot of starch, so polished rice is characterized by an opaque color. Most often you can find white rice of this variety on sale.

Which to choose?

Often consumers cannot decide on the purchase of a product, since not everyone knows what dishes milled rice is used to prepare. Which variety is better and how does it differ when cooked? Let's try to figure it out.

To avoid any difficulties when choosing a product, remember the simple rules and recommendations:

• Long grain rice is great for pilaf, hot dishes and side dishes. The grains do not stick during cooking. This is an elite type of rice, valued for its rich aroma and exquisite taste.
• But in risotto and soups it is advisable to use medium-grain cereals. Polished rice becomes soft after cooking, but sticks together a little. This variety is valued for its ability to enrich the flavors of other ingredients in dishes.
• Round rice is perfect for casseroles, puddings and desserts. This polished cereal cooks perfectly. The result is a creamy mixture, since the grains stick together well.

Rice for sushi

Round rice is best for preparing this dish. Attempts to use long-grain varieties (for example, jasmine or basmati) will not be successful, since these grains do not soften during cooking. You can choose sushi meshi rice, which is specially grown for this purpose.

A characteristic feature of this variety are small and round grains, which are much smaller than ordinary oblong grains. This rice has high stickiness, which is what is required for making sushi, since it is quite convenient to make “balls” from it. In Japanese cuisine, sushi is made from nishiki, a special rice that resembles a porridge-like mixture after cooking. Okomesan and fushigon rice are sometimes used.

How to cook polished rice for sushi?

The most important thing is to thoroughly wash the cereal before cooking, actively grinding and mixing it by hand. Professional craftsmen advise changing the water at least 10 times so that it is crystal clear. To ensure that the rice comes out airy and moist, it is also important to maintain the correct ratio of grains and water. For 250 ml of liquid take 1 glass of cereal. The container in which long-grain, polished or round rice is cooked must be covered with a lid, and it must not be opened during cooking. Do not open the pan even after removing it from the stove, since it is necessary to let the grain simmer for about another half hour.

Ingredients:

• 250 ml water;
• 180 g cereal;
• salt - half a teaspoon;
• one sheet of noria;
• 1 tsp Sahara;
• 1 tbsp. vinegar;
• enamel container with lid.

Wash the rice thoroughly in cool water to remove any starch dust that coats the grains. Then let it sit for one hour, without water, in a fine mesh sieve. Due to this, the rice will absorb the remaining water and swell. Then fill the pan with water, pour in the grains, set on fire and wait until it boils.

Cook the grains over low heat for approximately 9-12 minutes. Then wrap the pan in warm material and let it brew for about 15 minutes. Heat the vinegar a little, stir sugar and salt in it, pour into the cooked rice. Mix everything well and let the whole mixture dry. Thus, the rice will absorb the vinegar, due to which it will be filled with a specific aroma and will be able to easily retain and take the required shape.

How to cook

Ingredients:

• 250 ml water;
• 180 g unpolished brown beans.

Wash the grains thoroughly and pour into a sieve. In a small thick-walled saucepan with a well-closing lid, heat the water to a boil, and add the rice. Then remove the resulting foam, set the heat to low, close the lid and cook for 45 minutes. Cereals should not be stirred during cooking, and cooked grains should not be rinsed. Before eating, you can slightly fluff the porridge with a fork. Unlike white peeled, there is a large amount of potassium, calcium, vitamin B, iron, fiber and other useful substances. It takes approximately 45 minutes to prepare, since the grains of this variety have a very hard structure.

How to cook fluffy rice?

To cook, it is important to choose the “right” grains. It is best to use jasmine, basmati or other types of grains with thin and long grains. Before cooking, you need to thoroughly wash the grains in cool water.

In order for the product to be very crumbly, after cooking it is necessary to add a little oil to it and stir thoroughly so that it is completely and evenly soaked. If the grain is prepared for fish or meat dishes, with vegetable sauce, then the grain should not be seasoned with oil.

Ingredients:

• 180 g of cereal;
• half a teaspoon of salt;
• 250 ml water.

Wash the rice thoroughly in plenty of cool water. Pour the liquid until it is completely clear, then transfer the grains to a sieve. When the rice dries a little, place it in an enamel container. Pour water, add salt, wait until it boils and turn the heat to low. Cover the container with a lid and cook for 25 minutes. Then you do not need to remove the lid and stir the rice. Just let it sit on the stove, after wrapping the container in a towel. This way, the remaining water will be absorbed, and the rice will be ready, become crumbly and fragrant.

Before serving, loosen it a little with a fork; if there are sticky grains, gently mash them. If everything is done correctly, the end result will be fluffy and beautiful rice, which can be served as a side dish for absolutely any dish.

There are so many varieties and varieties of this cereal that it is simply impossible to reveal all the secrets at once. To properly prepare polished rice, it is important to follow the recommendations described above, then you can surprise your loved ones and guests with a perfectly prepared product.

The benefits and popularity of rice are evidenced by the fact that more than half of the world's population has it on their table every day. This is one of the oldest crops, domesticated more than 8 thousand years ago. In many Asian countries it is the national cereal; the Japanese eat it three times a day. There are many dishes made from this cereal, and each requires a certain type of cereal and method of preparation. We have prepared a complete guide for you, in which we will tell you how to choose rice and how to cook it correctly.

Are all types equally useful?

There are about 10 thousand varieties of cereals, of which only 20-30 are used in cooking. Grains vary in method, degree of processing and variety.

Method and degree of processing

Paddy rice is “unhusked” or unprocessed. The grains are sold in husks and a brownish bran shell, which retains all the vitamins and microelements given by nature. Popular with healthy eating enthusiasts.

Paddy rice is not processed, retaining all the beneficial properties in the bran shell and husk.

Brown (brown), like paddy, cannot be sanded. The grains are freed from the husk, but the bran shell remains. This allows you to preserve all the beneficial substances, which makes the variety the most valuable for nutrition.

Brown rice retains the bran coat but removes the husk.

White or polished - cleared of the shell, and with it most of the vitamins and microelements. In terms of usefulness, it is inferior to paddy and brown, but is stored longer.

Polished rice is devoid of the shell, and along with it most of the vitamins and microelements

Steamed (golden). The product is subjected to steam treatment, during which 80% of the beneficial substances from the shell are transferred to the grains, after which the cereal is polished. The steamed variety retains all the advantages and is devoid of the disadvantages of the unprocessed product.

After processing, most of the beneficial substances from the shell pass into steamed rice

In cooking, classification according to the shape and size of the grain is accepted.

Table: comparative characteristics of rice of different grain shapes

Photo gallery: culinary varieties

Round grain rice has the highest starch content and is suitable for making porridges Medium grain rice can also be brown; this variety has an average starch content Medium grain rice is considered universal and can be used to prepare any dish. Long grain rice has long, thin grains and is best suited for making fluffy rice. Short grain rice is used to make sushi and rolls

Nutritional value and calorie content

They are determined by the composition of the grains. The cereal consists of almost 8% protein, and does not contain gluten, which causes an allergic reaction. The content of complex carbohydrates (starch) in some varieties reaches 78%.

There is little fiber in rice, 4.5% in brown rice, 3% in polished rice. Cereals contain a whole complex of vitamins and microelements. These are vitamins A, E, PP, group B (folic acid, pantothenic acid, thiamine, riboflavin, niacin), zinc, calcium, iron, iodine, and rice is superior to other grains in potassium and phosphorus content. Most of the vitamins and microelements are contained in the shell, so the unpolished type is much healthier.

The calorie content of a product depends on its variety and method of preparation, 100 g. the product contains 140-360 kcal. Brown grains contain 285 kcal, while white round grain grains contain 340 kcal. At the same time, 100 gr. boiled rice contains only 140 kcal, fried rice 150 kcal.

Despite the differences, all types and varieties of rice are useful, but to varying degrees.

Useful properties and their application

1. The cereal is widely used in dietary nutrition. The low fiber content allows the product to be easily digested, and starch provides energy for a long time.
2. The high content of long-term carbohydrates helps diabetics maintain constant blood sugar levels.
3. The decoction helps with diarrhea and indigestion by coating the mucous membrane and absorbing toxins.
4. B vitamins normalize the digestive and nervous systems, increase resistance to stress, and improve the condition of hair, skin and nails.
5. The high potassium content and the absence of salts help cleanse joints, improve the functioning of the cardiovascular system, normalize blood pressure and kidney function.
6. The ability to remove toxins, the absence of salt and low calorie content allow the use of unrefined varieties for weight loss.
7. Rice can also be used in sports nutrition for building muscles. In 100 gr. The product contains up to 8 grams of protein necessary for this.

This is interesting! Japanese scientists have found that regular consumption of brown rice helps improve memory and intelligence.

How to cook - secrets of cooking the right rice

Cooking the right rice is not so easy. To do this, you need to choose the appropriate variety, take the cereal and liquid in the required proportion, and strictly follow the technology.

Cooking time

Cooking time depends on the variety, the method of pre-processing the cereal and the dish for which it is intended. The average time for cereal to be ready is 25 minutes.

• white boil for 15-20 minutes;
• steamed - 20-30 minutes;
• brown - 30-40 minutes;
• wild - 40-60 min.

How much water and cereal to take

Table of ratio of cereals and water

Rules for preparing fluffy rice

While every housewife can cook porridge, difficulties often arise when preparing crumbly porridge. There are a few simple rules to ensure that the dish turns out well:

1. Take long-grain varieties; experts recommend using Basmati and Jasmine.
2. The classic ratio of cereal and water is 1:2.
3. Before cooking, rinse the grain several times to remove excess starch.
4. Place the cereal into boiling water.
5. Cook the dish over low heat.
6. During cooking, do not open the lid or stir the cereal.

Advice! After rinsing, soak the cereal in hot water. This will release enzymes and improve the body's absorption of calcium, magnesium and zinc. The taste of the dish will become more intense.

Cooking features

Cooking methods vary depending on the variety, the utensils used, and the intended use of the product. A general rule for all methods: the rice must be washed before cooking.

Be sure to wash the rice before cooking.

For garnish, salads

For these purposes, they take long-grain varieties and prepare fluffy rice, which has already been mentioned. Italians use this recipe:

If the rice is intended for a side dish, after finishing cooking, place a piece of butter in the pan or pour in 1 tbsp. spoon of olive. For salads, the prepared cereal can be washed to increase fluffiness.

For sushi, rolls

Choose a round variety with a short grain, it contains a lot of starch and, after cooking, acquires the necessary stickiness. For 1 cup of cereal, take 1.5 cups of water.

Video: how to prepare perfect sushi rice at home

For pilaf

To prepare pilaf, any variety is used: long-grain, round, medium and even short-grain, but experts recommend Uzbek varieties. But any rice requires preliminary preparation so that during the cooking process the grains are saturated with zirvak (broth).

1. After washing, the cereal is soaked in warm water with added salt. Water will remove excess starch and “open” the grains; salt will prevent them from sticking together. The soaking time depends on the type of cereal, but should not be less than 2 hours.

   Rice is soaked before cooking

2. After soaking, the water is drained and the cereal is loaded into a boiling zirvak. It is important that the rice is completely covered with zirvak. If there is not enough liquid, add water so that there is at least 2 cm above the surface of the grains.

   If necessary, add water to the cauldron

3. The heat is increased to maximum, after boiling, the heat is reduced and the pilaf is simmered until cooked.
4. The dish is not covered with a lid and the dish is not stirred until the liquid is absorbed. As the moisture evaporates, the floating fat will fall down, saturating the cereal. It will acquire the desired taste and aroma, and the fat will not allow the grains to stick together.

   Cook uncovered until liquid is absorbed

5. When there is no water left on the surface, the rice is collected in a heap, the dish is tightly closed with a lid and left to simmer for half an hour.
6. After this, the pilaf can be mixed, placed on a dish and enjoyed.

   Place the finished pilaf on a plate

Porridge

Porridges are prepared from starchy varieties - round-grain and medium-grain. The amount of water is taken depending on the desired viscosity of the dish; see the proportions of cereal and water in the table. This dish must be stirred during cooking, otherwise the porridge will burn.

Milk porridges are most often prepared. To make the dish, the cereal is first boiled in water, and then milk is added and cooking continues.

How to cook milk porridge

Advice! Do not immediately put the rice into the milk; the porridge will take longer to cook.

Video: how to cook milk rice porridge

If you cook porridge in water, immediately pour the required amount of liquid into the pan and cook, stirring, until cooked.

Cooking different types of rice

Increasingly, when choosing a variety of rice, preference is given to brown (brown) because of its greater usefulness. But not everyone knows how to cook an unusual product correctly. There are some nuances to consider.

Cooking brown rice

1. After washing, the cereal is soaked for 2-3 hours.
2. During the cooking process, the volume of the cereal increases 3 times, so for 1 glass of cereal take 2.5 glasses of water.
3. It is better to use wide and flat dishes to evenly heat the entire volume of cereal.
4. Cooking time is 30-40 minutes, until the liquid is completely absorbed. After this, the rice is left covered for another 15-20 minutes.

The cooking process itself is no different from preparing fluffy rice.

For inexperienced housewives, the easiest way to achieve a good result is to cook rice in bags.

How to cook rice in bags

To do this, you will need a large saucepan, water, salt and a bag of rice.

Rice in bags is easy to cook even for an inexperienced housewife

1. Pour more water into the pan and boil it. For 1 sachet, take at least 1 liter of water.
2. Salt the water to taste and place the bag in it. There is no need to open or pierce the bag, it already has holes.
3. Cover the pan with a lid and cook over medium heat. The cooking time is indicated on the packaging. Usually for white it is 12-18 minutes, for brown 22-25 minutes.
4. After cooking is complete, remove the bag from the pan with a slotted spoon or a fork.
5. Let the water drain by placing the bag in a colander.
6. Open the bag at one end, place the finished dish on a plate, add butter or sauce.

Cereals in bags do not need to be pre-washed; they are already fully prepared for cooking and steamed. Parboiled rice is not only sold in bags. The technology for cooking it is the same as for white, but it takes a little more time - 20-30 minutes.

Cooking in various kitchen appliances

All kinds of kitchen devices greatly simplify the cooking process. If you have a slow cooker, steamer, microwave or rice cooker in your home, use them.

In a steamer

1. Pour hot water over the grains and leave for 30 minutes.
2. Drain the water and place the cereal in an even layer in a special rice rack.
3. Fill the steamer reservoir with water, set the “cereal” mode, set the timer for 30 minutes.
4. After the end of the cycle, leave the dish in the device for 5-7 minutes to ripen.

In the microwave

1. Place the prepared cereal in a microwave-safe bowl.
2. Fill with hot water in a ratio of 1:2, salt.
3. Close the dish with a lid and place in the oven for 5 minutes, turning on maximum power.
4. Reduce power by half and cook for 15 minutes.
5. Let the dish sit for another 15 minutes without removing it from the oven.

In a slow cooker

In the rice cooker

The simplest cooking method available. All you have to do is add food, add water in the required proportion and turn on the device. He will do the rest himself.

Place your ingredients in the rice cooker and it will do the rest.

Advice! When choosing dishes for cooking rice on the stove, give preference to thick-walled saucepans or a deep cast-iron frying pan. They retain heat longer and heat up more evenly.

The common joke about the Chinese being very surprised to learn that rice is a side dish has a basis. This product is self-sufficient and tasty on its own, and if skillfully prepared, it can easily replace a full lunch. Take advantage of the knowledge gained and enjoy the taste of this healthy cereal.