How to cook rice: secrets and methods for preparing a delicious side dish

In terms of popularity, rice surpasses most other products. This grain serves as the basis of nutrition for a huge number of people around the world, but it is most common in Southeast Asia and Latin America. In Russia, rice appeared only under Peter I – under the name “Saracenic millet”. Our ancestors began to call it rice only in the 19th century.

General rules for cooking rice

1. Should you rinse rice before cooking?

Cooks have no disagreement on this matter: it is necessary to wash the cereal, regardless of the variety or what dish you are going to prepare.

Firstly, before packaging, rice is often stored in unsanitary conditions (for example, in Asian countries it is sometimes dried by pouring it directly onto the asphalt along the sides of highways). Therefore, the cereal must be thoroughly washed to remove dust and foreign matter.

Secondly, when washing, excess starch is removed, due to which the rice does not stick together and becomes more crumbly.

To wash rice you need:

– pour it into a sieve and place under running water;

– wait until the flowing water becomes clear (usually this takes 3-4 minutes);

– Allow the liquid to drain.

2. Roasting

“The first thing I always recommend is to fry the rice,” says food blogger Maria Kurakova. – This enhances the natural taste and produces a beautiful brownish color. You can fry in a frying pan or saucepan over low heat with a small amount of vegetable oil, preferably olive oil. Be sure to stir the rice constantly while frying.”

3. Should rice be rinsed after cooking?

Unlike pasta, boiled rice is not only unnecessary to rinse, but also harmful – it will stick together into lumps and lose some of its nutritional value.

Cereal to water ratio

Different types of rice require different amounts of liquid, so you need to look at the proportions on the bag – they are always indicated there. However, most often there are two parts water to one part rice, this is usually done with both round and long grain rice.

“But brown unpolished rice requires a little more water, the same applies to long grain rice,” warns Maria Kurakova. – Here the ratio should be 1:2.5. And to make sure you don’t make a mistake, you can take more liquid, boil the rice until tender, and then drain.”

How long to cook rice

The time also depends on the type of rice. Here are the average cooking times for different varieties of rice:

round – 15 min;

long grain – 18-20 minutes;

wild and brown – 40-45 minutes;

NB! The time is indicated from the moment the cooking begins, not from the moment the water boils.

The classic way to cook rice in a saucepan

– Rinse the cereal thoroughly;

– Fry in olive oil;

– Pour water into a saucepan in a ratio of two parts to one part rice;

– Place the rice in water and bring to a boil;

– Cover the pan with a lid and cook over low heat until the cereal absorbs all the liquid.

– At the end of cooking, the rice should be stirred.

NB! It is better not to open the lid or stir the rice until cooking is complete – this will make the finished product sticky.

How to cook rice in a slow cooker

– Fry the rice in a multicooker bowl with a small addition of oil: set the “Frying” mode, add the cereal and stir continuously for several minutes;

– Fill with water in a ratio of 2:1;

– Set the multicooker to the “Pilaf” or “Grains” mode;

– Once cooking is complete, stir the rice.

How to cook rice in the microwave

– Rinse the cereal;

– Pour the rice into a microwave-safe container and add water in a ratio of 2 to 3.5 (two cups of rice to three and a half cups of water);

– Set the oven to maximum power, keep the rice in it until most of the water evaporates (about 10 minutes);

– Stir;

– Set the microwave oven to medium level, cover the container with a lid, cook until the liquid is completely absorbed (about 15 minutes”;

– Stir the rice.

How to cook rice in a frying pan?

– Fry the rice until translucent;

– In the same frying pan, fill it with water so that its level is slightly higher than the rice;

– Cover the frying pan with a sheet of foil and put a lid on top – this is done in order to get the effect of a double boiler.

How to cook risotto?

“Risotto is made in such a way that water is added little by little,” explains Maria Kurakova. – First, fry finely chopped onion and garlic in a frying pan, then add rice and fry it until transparent. After this, we begin to add broth, dosed, a third of a glass. Each time it is completely absorbed by the cereal, add the next portion. When the rice is ready, add 50 grams of butter and grated Parmesan. The dish should be served immediately after preparation.”

We choose rice varieties for different dishes.

1. Long grain

Best suited as a side dish for meat and poultry, as a filling for pies, and as an addition to salads. Seasonings that go well with it are oregano, rosemary or thyme, which should be added a few minutes before the end of cooking.

2. Round grain

It is the most starch-rich variety; when cooked, it absorbs a lot of water and becomes very soft. Therefore, it is not suitable for those dishes that require fluffy rice, but is ideal for sweet cereals and puddings. Also, due to its high stickiness, it is excellent for risotto, hedgehogs and sushi.

3. Steamed

Steaming produces very fluffy rice where the grains of rice do not quite stick together. It is best used for pilaf and Asian dishes.

Little tricks

– To prevent the rice from becoming soggy and sticking due to excess moisture, place a kitchen towel under the lid of the pan a few minutes before the end of cooking. It will absorb condensation that usually flows into the pan from the inside of the lid.

– If you add a spoonful of vegetable oil to the boiling water in which you cook rice, this will help make the product more crumbly.

– To give the rice a beautiful golden color, add a pinch of turmeric or saffron while cooking.