How To Cook Rice: Basic Rules And Secrets

Rice is one of the oldest crops known to mankind. Therefore, with it there are both a lot of recipes and many legends. But not everyone knows how many types of rice there are and how they can be cooked.

Rice is one of the oldest crops known to mankind. Therefore, with it there are both a lot of recipes and many legends. But not everyone knows how many types of rice there are and how they can be cooked.

 

Types of rice and how to cook them

Round-grain rice is the most familiar and native variety for us. Its grains are bright white, round, small. This variety should be poured with cold water, boiled over medium heat for 15-20 minutes. It is not recommended to rinse before cooking.

 

Long grain rice is an excellent side dish for fish or seafood. The grains are elongated. Polished rice will be white, and unpolished rice will be light brown, which is why such rice is also called brown. Both of them are prepared in the same way. Before cooking, the cereals should be washed, then poured into already boiling salted water. Cook for 5 minutes over high heat, then reduce to a minimum and cook for another 20 minutes. After turning off the fire, leave under a closed lid for 10 minutes.

 

Jasmine rice looks like polished long-grain rice, but it is slightly smaller, lighter in color, and has a very delicate flavor, making jasmine rice an ideal choice for sweet milk porridges. Rice must be washed, poured into hot water or milk, brought to a boil and boiled for 15 minutes. Then leave to steam under the lid for 10 minutes.

 

Red rice is so named due to its brown-red color, it can be both round-grained and long-grained. Ideal with hot spices, meat, mushrooms and stewed vegetables. Pour the washed rice with cold water and cook for about an hour over low heat in a saucepan with a thick bottom. Salt when the rice begins to boil, after being ready, let stand for another 10 minutes with the lid closed.

 

Black rice, also known as wild rice. Its rice grains are black, thin and strongly elongated. The taste of wild rice has a sweet and nutty flavor. This variety should be cooked in the same way as red rice.

 

Cooking in a special pan

For special connoisseurs of rice, there are rice cookers. They not only and not so much boil rice as steam, thanks to the heat-insulating walls of the pan, which contributes to the full disclosure of the taste of cereals.

The rice cooker has two lids. The inner one should be placed with the instruction up, and the outer one, which has handles, with these same handles parallel to the similar rice cooker handles. After which they are fixed.

Rice is poured at the rate of 75 grams per serving, and one and a half times more water is poured than rice for polished and white varieties, and twice as much for the rest.

Some rice cookers can be placed in the microwave or on a gas oven, while others are powered by the mains. The main thing - in the process of cooking do not open the lid. This is not safe and useless, since the rice in such a pan will not burn, which means there is no need to stir.

 

Some simple recipes and how to serve them

Rice pudding with jam

1 cup rice 2 eggs 150 g cottage cheese jam vanillin 1 tbsp. l. sugar 20 g butter

Boil the rice. Mix all ingredients, except jam and butter, together, and spoon into greased, melted butter molds, filling no more than a third. Spread one teaspoon of jam over the mixture, cover with the remaining curd-rice mixture. Bake for half an hour. Serve garnished with fresh berries.

 

Pies with saury and rice

1 cup rice 2 cans of canned saury 2 onions 2 eggs 4 cups flour 25 g yeast 2 tbsp. l. sugar salt 1 cup warm water

Dissolve yeast, sugar and salt in warm water. Beat eggs and add to yeast along with flour. Knead the dough and set aside for an hour and a half. For the filling, mix canned food without liquid, boiled rice and finely chopped onion. From the dough, form circles, on which put a tablespoon of the filling, pinch the edges of the circles so that a hole remains in the middle, and the shape itself resembles a boat. Grease a baking sheet with vegetable oil, and pies with an egg, and let stand for 20 minutes, and then bake for about half an hour. Drizzle with melted butter before serving.

 

Mushroom soup with rice and egg

½ st. rice 200 g mushrooms 2 eggs 3 potatoes 1 onion 1 carrot 1 bell pepper canned tomatoes 2 tbsp. l. adjika greens and spices

Boil chopped mushrooms. Add water to the mushroom broth (so that there is about 1 liter of liquid in total), bring to a boil and throw in the diced potatoes. At the same time, simmer finely chopped onions, chopped peppers and grated carrots in a pan for 5 minutes. Then add tomatoes and adjika to them, and simmer for another 5 minutes. When the frying is ready, add rice and mushrooms to the broth. Boil for 10 minutes, and then pour in the frying, beaten eggs and spices. Serve on the table, sprinkled with finely chopped herbs.

 

Chopped cutlets with rice and pepper

1 st. boiled rice 0.5 kg chicken fillet 1 bell pepper 1 egg spices

Finely chop the meat, mix with still warm rice, chopped bell pepper, egg and spices. Spread the minced meat in a pan with a tablespoon, fry the cutlets until golden brown.

They are best served hot and with sour cream.

 

Pilaf in a pan with pork

400 g steamed rice 400 g pork 2 tbsp. l. tomato paste 2 carrots 2 onions 2 garlic cloves spices

Fry finely chopped onions and carrots in a pan for 5 minutes, then add pork cut into small pieces to them, fry for 5 minutes over high heat, and then reduce it to a minimum and simmer for 20 minutes. Then add rice, tomato paste and spices. Stir, fill the pilaf with water, so as to cover 1 cm, bring to a boil, stir again and reduce the heat to a minimum. Cover and cook for half an hour, then turn off the heat, but do not remove the lid for another 20 minutes.