Rice is the oldest cereal crop. It takes the second place in the world in the area of crops, and the first in the number of grain harvest. Where exactly rice appeared is not exactly known. Many experts believe that Indochina is the birthplace of this cereal, from which it then came to other Asian countries and then to Europe. In Europe, the first to grow rice began in Spain, where he came from Egypt. And in the valley of the majestic Nile this culture was brought, apparently, by the Arabs.
In the 15th century, Columbus brought rice to America. Thus, the famous mariner not only introduced the Europeans to sunflower, corn and tomatoes, but also donated a culture to the New World, which was unknown to him in America before.
In the former Asian republics of the USSR, up to 40 varieties of rice are grown. And all over the world there are more than 7,000 varieties of this cereal.
Stages of cooking:
6) Ready boiled rice can be used as a side dish, additions to other dishes. So, rice is added to the meat for meatballs, meat for meatballs.
Rice is often present in the composition of various dishes. But, as it turns out, not all housewives manage to cook rice properly as an independent dish. This article will reveal the main secrets of this process.
Even experienced chefs disagree on cooking rice. But they all hold the same opinion that personal experience and experiments will help housewives to find the most optimal method of cooking rice. But despite this, there are rules that do not need to be broken.
How to cook rice?
It should be noted that cooking rice is quite simple. It is much more difficult to cook crumbly rice - not all housewives cope with this task. The following recommendations will help to achieve this goal.
It should be borne in mind that in some cases not all of the following tips will be useful, because there are different varieties of rice. However, for the most common and frequently used varieties, these tips will be useful:
- Rinse the rice. Before importing this product is glazed with talc and glucose, therefore it is necessary to rinse it before cooking. If there is time and desire, then rice can be pre-soaked in water for several hours. In this case, it will take less water to make it;
- Depending on the water, select the cooking method. Rice can be poured with cold water or boiling water. In the first case, rice is covered with a lid and brought to a boil. After that, reduce the fire and continue to cook rice under the lid closed until the water evaporates completely. If you fill the rice with boiling water, it should be cooked without a lid on a small fire. When water boils away, cover with a saucepan and allow the rice to infuse for a while;
- Do not mix or salt. If you want to cook crumbly rice, then during cooking do not salt it and do not mix. This increases its stickiness. Of course, salt can be added, but not in the water, but salt should be prepared rice. If you do not necessarily need friable porridge, then during cooking rice can be mixed and salted;
- Correctly pick proportions. On average, rice is boiled from a ratio of 1 to 2-2.5, that is, for each glass of rice they take 2 or 2.5 glasses of water. But as already noted above, if rice is pre-soaked in water, then water can be taken a little less;
- Never add water. This tip is very important. When cooking rice, it is impossible to add water to it, if the initial volume turned out to be small and the croup turned out to be undercooked. The best way to fix the situation is to cover the rice with a lid, wrap it with a towel and send it under a blanket, where it can “walk”;
- Do not use enamelware. Rice sticks strongly to such containers, but why complicate the task and waste time on cleaning the pan if you can just cook the rice in something else. By the way, it is best to cook rice in a glass bowl - so you can see the water level and monitor the rice readiness;
- Buy steamed rice. If you want rice to be crumbly for sure, then buy special steamed rice. He is more useful plain rice and it does not have a large stickiness, which prevents rice from being crumbly. True, he is what is called "an amateur" - not everyone likes his unusual taste.
Cooking rice and modern appliances
How to cook rice in the microwave?
The rice washed under running water is placed in a container suitable for microwave ovens. Separately boil water and salt it. Rice is poured with water, covered with a lid and placed in a microwave. Set the power to about 800 watts and a timer for 18 minutes. During cooking, you need to put rice three times, that is, approximately every 5-6 minutes. After cooking, leave the rice for another 15-20 minutes in the microwave without opening the door.
Cooking rice in a double boiler
Rice are thoroughly washed before use. Then it is laid out in a double boiler and poured with cold water. Please note that when cooking in a double boiler, the ratio of rice and water changes by 1 to 1. Cooking time is 35 minutes.
How to cook rice in a slow cooker?
Washed rice is added to the multicooker tank and poured with boiling water. If a glass of rice is prepared, then 2 glasses of water are taken, if there is more rice, less water is required. For example, 5 cups of water will be enough for 3 cups of rice. You can immediately add salt, oil, spices, and set the mode "porridge" or "buckwheat" to wait for the ready signal.
Still rice can be cooked in a pan. This is certainly not a modern technique, but an unusual tool for cooking rice. To do this, put rice in a frying pan and add 1: 2 water to it, and add vegetable oil at the rate of 2 tablespoons per cup of rice. As soon as the water in the pan boils, you need to cover it with a lid, make less heat and cook for 15 minutes.
How to cook rice for rolls?
Photo: depositphotos.com While each housewife seeks to learn how to cook crumbly rice, you need exactly sticky rice, otherwise they just will not work and will crumble.
Special rice for sushi and rolls is sold, but it can be replaced with another one. The main criteria to which it must meet the following: be not steamed, round, not chopped and of sufficiently large size. In principle, ordinary round rice is suitable if it is properly cooked.
As usual, the rice should be well rinsed several times and put into a saucepan or cauldron. Next, fill the rice with water. One cup of rice (about 180 grams) will require 250 ml of water. Please note that the rolls do not need a lot of rice, so even from one cup of rice you can cook a few rolls. Another thing, if you cook several servings for a large number of people.
So, fill the rice with water, put the pot on the middle fire and cover with a lid. When the water boils, the fire should be reduced and cook rice until cooked for about 15 minutes. For rice rolls do not need salt. After the end of cooking, the lid cannot be opened for another 15 minutes.
While rice is drawn, it is necessary to prepare a special dressing. It contains salt (30 grams), sugar (120 grams), rice vinegar (180 ml) and Kombu algae (3 grams). Ingredients are indicated on 1 kilogram of dry rice.
All components must be mixed, heated over a fire until the sugar and salt are completely dissolved, but the mixture should not boil. The dressing is poured into rice, mixed and used to make rolls. If you often make rolls, then the sauce for dressing can be prepared for the future and you can take as much each time as you need based on the amount of rice.
As you can see, in preparation loose riceAs well as rice for rolls, there are no unattainable tasks: just a little practice - and you will learn how to cook amazing rice as well as professionals do!
Zyatko Hope specifically for the site Women's Issues
The quantitative proportions of rice cereal and water are directly dependent on the variety. Unpolished species require pre-soaking and more cooking liquids than ground ones. In cooking, it is better to use thick cast-iron dishes, wide pans with a strong bottom or with a universal non-stick coating.
How much water is needed for a glass of rice in a saucepan, cauldron and frying pan
In the pan, you can cook a side dish and porridge. For crispness, rice and water should be 1: 1, or 1: 1.5. For porridge proportions increase to 1 liter of liquid per cup of cereal.
Cauldron - dishes designed for pilaf, which is prepared as standard 1: 1.5 or 1: 2, based on the variety of rice. At the side dish, grits and water 1: 1, for porridge, respectively, at least 1: 3.
The pan has a wide surface, so the water will boil more intensely. For pilaf and side dish, a ratio of 1: 2 is sufficient, and for porridge the volume of liquid will increase to 1.5 liters per 1 tbsp. rice.
How much water per cup of rice in a slow cooker
Multicooker greatly simplifies the process of cooking. The approximate layout of rice and water for different smart machine programs is as follows:
- for pilaf, you can take any rice at will, but the most suitable varieties are long, basman, steamed; the amount of rice and water is taken in the classic 1: 2 plan, the “pilaf” mode;
- for the garnish, the approximate amount of cereals and water: for round 1: 1 or 1: 1.5, long varieties 1: 2, fill with indispensable hot water, “rice” mode;
- for porridge suitable round rice, which is well boiled soft; the proportions of cereal and water (or milk) will be 1: 5, the program “rice” or “milk porridge”.
How much water is needed for cereals in a double boiler for garnish and porridge
Steamed food is the most useful, less calorie, better digested, retains the specific taste of the product. Using steamers rice is prepared according to the technology:
- for garnish, the proportion of cereals with water is 1: 1 or 1: 1.5, based on rice varieties; respectively, two glasses of cereal need four or five waters; excess water at the end of cooking can be drained;
- for porridge, depending on the desired consistency, a dish of water or milk needs three to five times more than cereals.
The proportions of water and rice, depending on the grade of cereals
- steamed rice is more useful and less susceptible to deformation; before cooking, if desired, you can wash the cereal or not; dry brewed in the calculation of 1: 1, pre-soaked - 1: 2;
- long boiled on the classical principle of 1: 2;
- round rice is boiled soft in any parts of the grain and water; take 1: 1 for garnish, at least 1: 3 for porridge, maximum - a glass of 1.6 liters of liquid;
- basmati - 1: 1.6, thin long white grains, a great option for a side dish, never boils soft, very tasty and fragrant, you can soak and not;
- brown - 1: 3, a storehouse of vitamins and nutrients; the raw variety is more rigid, before cooking it is thoroughly washed, doused with boiling water, then with cold water and left soaked overnight;
- red - 1: 2, a variety of unpolished rice, has a high content of fiber, wash thoroughly;
- black - 1: 4, other names: wild, nero, carefully wash, soak in water for the night.
How to cook pilaf, side dish and porridge
Pilaf
Ingredients Required:
- rice, preferably steamed, basmani or long - 1 tbsp .;
- water - 2 tbsp .;
- any meat - 500 - 800 g;
- large carrots - 1 pc;
- sunflower oil - ½ st .;
- garlic - 1 head;
- onions - 1 pc;
- salt, favorite spices - at will.
Cooking time - 1-2 hours.
Calories per 100 g:
- with chicken - 180 kcal;
- with pork - 300 kcal;
- with beef - 250 kcal;
- with lamb - 360 kcal.
Chop the meat with medium slices, cut the carrots into long strips, dice onions. In a cauldron, heat the sunflower oil, carefully spread the meat and fry until half cooked over high heat, mixing with a universal wooden spatula.
Add carrots and onions, stew for another 10 minutes under the lid closed. Salt, season with your favorite spices.
Cover rice, gently pour hot water, do not interfere. Under a closed lid to simmer on low heat for 15-25 minutes. Press the peeled garlic cloves over the surface of the pilaf, and let stand for another half an hour.
Ingredients Required:
- rice - 1 tbsp .;
- water - 2 tbsp .;
- salt;
- butter on request.
Cooking time - 27 minutes.
Calories per 100 g - 113 kcal.
Cooking technology:
- rice is sure to wash well;
- pour in the dishes, pour hot water, salt;
- close the lid, put on a strong fire first;
- after the boiling process it is necessary to reduce to minimum and simmer for 20-24 minutes, until the water evaporates;
- in a ready garnish, season with optional butter.
Porridge
Ingredients Required:
- rice, better round - 1 tbsp .;
- water or milk - 1 l;
- salt, sugar;
- oil optional.
Cooking time - 1 hour.
Calories per 100 g - 123 kcal.
Cooking technology:
- wash rice cereal thoroughly;
- pour milk and water into the prepared hot liquid;
- cook, stirring often, on low heat for about 35-40 minutes;
- after that, stand for another half an hour;
- at the end of cooking put salt, sugar and butter as desired.
The ratio of water and cereal depends not only on its grade, but also on the choice of dishes. The use of modern household appliances can reduce the time for cooking and reveal the richness of taste of rice dishes.
The following video provides additional tips on how to cook rice.
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It does not matter what kind of rice you have in your cupboard, long grain or round. From any you can cook crumbly.
Step One - Smell Dry RiceIf it smells musty or rancid, it is better to immediately throw it away without regret, because you will not interrupt this smell and taste. Even the bay leaf, put in the pan when cooking, will not save.
Step Two - Always RinseSteamed rice or unprocessed rice does not matter. There is always fine dust in the croup, because the grains rub against each other. Rinse in a saucepan with a large amount of cold water until the water is clear. It may take from 3 to 7 changes of water.
They poured water, gently stirred the rice with their hands, without rubbing it between their fingers and drained the water.
Step three - measure out the water for cookingThe simplest rule: equal measures of rice and water. For 1 cup of dry rice - 1 cup of water. In rare cases, very dry rice can make up to 10% more water. That is, for 1 cup of rice - 1.1 glasses of water. (You will understand this only by boiling the first portion of a new packet of rice).
Measured, put the water to warm. Or boil a kettle, then measure out immediately boiling water.
How to cook rice
Step Four - CookHow to cook rice? In boiling water (measured volume) we pour washed rice in syrup, shake the pan so that the rice goes under the water and immediately close the lid tightly. Make the fire on the stove minimal so that the boil is, but the quietest. Rice will be cooked in boiling water and steam. Do not remove the cover. We are waiting for exactly 12 minutes.
If the fire is too strong and the water boils out of the pan, the rice will turn out to be uncooked, or it will burn. Therefore, it is important that the lid fit snugly and the steam does not run off. Minimal fire supporting boil.
Step Five - rice infusedRemoved from the stove, allowed to stand under the lid for another 12 minutes. At this time, rice evenly absorbs pairs.
Step Six - Fill RiceBut now we salt the rice and add the butter. And gently stir.
Done!Now you know how to cook rice properly.You got fragrant, delicious rice, which is good in its pure form, as an independent dish. But you can add it to salads, pie fillings, use it as a side dish. It is suitable even for those types of pilaf, in which rice is boiled in advance.
Ekaterina Sarycheva