How to cook long grain rice with water. How to cook long grain rice

Products
Long grain rice - 1 cup
Water - 1.5 cups
Butter or vegetable oil - 1 tablespoon
Salt - 1 pinch

Preparation
1. Thoroughly rinse 1 cup of rice in a sieve.
2. Pour 1.5 cups of cold water over the rice. The water should cover the rice by 2 centimeters.
3. Add salt to the pan to taste.
4. Close the pan tightly with a lid and turn on the burner at maximum power for 5 minutes.
5. Reduce heat to low and cook rice for 15 minutes.
6. After this time, turn off the heat and let the rice stand for 5 minutes under the lid.
7. Remove the lid, add 1 tablespoon of butter or vegetable oil to the rice, stir and cover the pan again for 3 minutes.
8. Remove the lid and divide the rice into portions.

How to wash rice without a sieve
1. Pour 1 cup of rice into a thick-walled pan and pour cold water, mix well.
2. Drain the water.
3. Repeat the procedure 5-7 times until the water becomes clear.

Hello again, dear lovers of culinary art! Do you know how to cook delicious and fluffy rice? Strange as it may seem, but for many even experienced housewives this is becoming a problem.

I also had difficulties until I learned some secrets on how to cook rice in a pan with water. The most useful tips I will share with you today.

To cook rice correctly, you need to take into account all the nuances - from the choice of grains to the duration of cooking.

You can cook different ways, it all depends on its purpose - for a side dish or for porridge. You can use a slow cooker, a saucepan, a frying pan or a double boiler.
The use of this culture began in ancient times. It is known that its homeland was Asia.

In Russia, rice began to be used in the 19th century.

How long to cook and how to do it depends on the type of grain:

Long grain should cook for about 20 minutes. In this case, take two water per glass of rice. It does not stick together, it is served with fish, meat or used for salads.
Cook medium grain for 15 minutes. Water is taken in a ratio of 1 to 2.25. In this case, you will need to pre-soak for 15 minutes. It is suitable for pilaf, pickle and porridge.
Round grain must be cooked for 15 minutes. A glass of rice is poured with 2.5 glasses of water. It is used for casseroles and sushi.

Cereals are also divided according to processing methods. There is polished or white rice, brown or unpolished, and also.

It matters what kind of container you cook the rice in so that it doesn’t burn.

Preparing the rice

In order for the product to turn out crumbly, it is important to prepare it correctly.

Here's how it happens:

The package is opened and foreign impurities are sampled.
Rice is washed under running water at least five times. This will also reduce the amount of starchy components.
If necessary, the grains are pre-soaked.
The product can then be placed in a sieve to remove excess liquid.

Soaking makes the rice fluffy so it doesn't stick together. Long jasmine grains can be scalded with boiling water and then rinsed with cold water.
I hope you enjoy the following recommendations:

You can't over-salt the dish. To make rice as a side dish for 4 people, just one teaspoon of salt is enough.
If the rice turns out like porridge, it can be used for...
Do not stir the rice while cooking.
If the cereal is not cooked enough, you can add half a glass of water and cook for another 5 minutes.
Use seasonings to add color to the stew. Turmeric is suitable for creating a yellow tint. The shade of ruby will be obtained if you add beet juice, curry will also make the product more yellowish.
To prevent the grains from sticking together during cooking, add just a little vegetable oil.

How to make fluffy rice?

Let's consider traditional recipe. To prepare it you will need 200 grams of cereal, half a liter of water and a little salt.

The cooking time will take 50-60 minutes.
The cooking process consists of the following steps:

Pour cold water into a thick-walled saucepan. Its quantity should be twice as much as rice;
put on fire and wait until it boils;
add the cereal and cook for 20-30 minutes depending on the type of product;
drain the rice in a colander and drain hot water.

Many people use rice in bags. It takes approximately 15 minutes to prepare.

How to cook fluffy rice

Cooking methods depend on the type of rice.

Steamed

To prepare this type of rice, you need to take a glass of cereal, two glasses of water, and a teaspoon of salt.
Prepare like this:

Two glasses of water are poured into a thick bowl.
After boiling, the water needs to be salted.
Then add the washed and clean cereal.
After this, wait until the mixture boils and turn off the heat.
The dishes should be covered with a lid and not removed from the heat. In about 40 minutes you will get a crumbly product.

Brown

To prepare, take a glass of rice, 2.5 glasses of water and salt.

To prepare crumbly food, follow these steps:

Pour 2.5 cups of water into a thick-walled bowl.
After boiling, add salt.
The cereal is pre-soaked for 50-60 minutes.
Then the cereal is poured in and when boiling, the heat should be reduced.
After turning off, let the dish stand for a while closed lid 15 minutes.

Long grain and round grain

For a glass of this or that cereal you will need 2 glasses of water.

The preparation procedure includes the following steps:

Rinse the cereal at least 5 times.
Pour cold water into the bowl.
Place on the fire and wait until it boils.
The cereal can be soaked for 20 minutes.
Salt boiling water and add rice.
The mixture should come to a boil again.
After the cereal boils, reduce the heat or turn it off completely.
The grain will absorb water and become fully cooked.

How to cook rice in a slow cooker

Simply cook the cereal in a slow cooker. It must be washed, put in a bowl and pour boiling water in a ratio of 3 to 5.

Then you need to add oil and salt and set the cereal mode. You need to cook until the end of the program.
In a slow cooker you can cook tasty dish for a couple. For example, these could be rice hedgehogs. In this case, the double boiler mode is used, and the product is infused for 5 minutes with the lid closed.

Cooking in a frying pan

You can cook a delicious dish in a frying pan. To do this you will need 200 grams of cereal, 400 grams of water and vegetable oil.
This is how you should prepare it:

the grains are washed and, if necessary, soaked;
poured into the frying pan sunflower oil and warms up;
then the cereal is poured in and fried;
After frying, add water and seasonings and cover with a lid. You need to simmer for 20-40 minutes.

Steamer recipe

For 200 grams of rice, you need to take enough water to cover the top grains by 5-6 cm.
You need to prepare it like this:

rinse and sort the cereal;
pour water into the steamer bowl;
put all the ingredients and put on a special mode.

Microwave dish

It’s easy to prepare delicious food in the microwave. First you need to sort and wash 200 grams of rice, then put it in a special bowl with a lid.

Pour water and add salt. Set it on for 20 minutes.

Features of cooking rice with milk

You can cook delicious product and with milk. To prepare, you will need a glass of rice, half a liter of milk, butter, salt and sugar.
Here's what to do:

rinse the cereal, pour a glass of water, put it on the fire and wait until the moisture is absorbed;
pour ¾ cup of milk and boil, and then leave on low heat;
As it thickens, add milk in small portions. Add salt and sugar. Then put in the butter.

You can add nuts, raisins and fruits to the porridge.

If you know some valuable advice, write it in the comments. See you again, dear readers!

How to cook long grain rice cannot always be found on its label. Moreover, the quality of the final product directly depends on how correctly its processing was carried out. A steamed product requires conditions under which its polished counterpart will turn into a shapeless mess. But it’s not enough to know how long to boil the selected cereal; you also need to take into account the nuances associated with the type of effect. Despite the fact that today such a device as a rice cooker has appeared on the household appliances market, many housewives continue to use a conventional stove, multicooker and steamer with the same success.

A few facts about rice

To learn how to properly cook long grain rice, you need to read brief information about the product.
This will eliminate a number of questions that arise while working with cereal.

Only a product whose length exceeds 6 mm can be considered long-grain.
This type of cereal retains its shape, regardless of the type heat treatment, it turns out crumbly and practically does not stick together.
Steamed rice is ideal for preparing pilaf. Standard and polished products are best used as the main component of side dishes and salads.
Don't worry about the yellowish tint of steamed cereal. It occurs as a result of steaming grains. But if it is not there, this indicates a violation of the product preparation technology.

Tip: Crumbled, but soft, tender and evenly cooked rice is obtained when using the oven. A suitable container can be placed in a preheated chamber immediately after the contents have boiled (for about 20 minutes) or the technique can be used only as a final step (for a couple of minutes).

If long grain rice is cooked correctly, the product can be used as the main component for fasting days. It contains little sodium, which retains unnecessary moisture in the tissues. For the same reason, cereals are recommended for people with a tendency to edema.

Ready rice is stored in the refrigerator. If you keep the product in a container with a lid, it will retain its original properties and characteristics for three days.

Rules for cooking rice on the stove

Despite appearing on modern kitchens With numerous functional devices for cooking, many housewives today prefer to cook rice in a saucepan or on the stove. To do this correctly, you need to perform the following manipulations:

For a glass of regular cereal, take 1.5 glasses of water, a tablespoon of vegetable or butter and a little salt.
Rinse the rice thoroughly with cold water, using a sieve or colander with a fine cross-section for this purpose.
Fill the product with water, it should exceed the level of the rice by about 2 cm. Immediately add a little salt, this component does not affect how long the product will take until cooked.
Cover the pan with a lid and bring the mixture to a boil over high heat. Then reduce the heat to low and cook the mixture for a quarter of an hour.
Turn off the heat and leave the finished mixture for another 5 minutes. Only after this, remove the lid, add oil to the rice, and stir everything thoroughly.

It is worth considering that there is no need to stir the mixture during the boiling process; the correct grain will not burn or stick to the bottom. If this does happen, it indicates that the rice contains too much starch and is of poor quality.

How to boil cereals in a double boiler and slow cooker?

If you don’t have the time or desire to control the process of cooking rice on the stove, you can cook the component using affordable and convenient devices. In this case, to do everything correctly, you need to understand which mode to choose and for how long to start the timer.

Rice in a slow cooker. We pay special attention to the ratio of components. For 1 part of washed rice, take 2 parts of water. The products are mixed in a bowl, salt is added to the mixture. The optimal mode in this case is “Pilaf”. But if you leave the product on it until the timer signal, the rice may burn. Therefore, you need to turn off the device about a quarter of an hour before the program expires.

Rice in a steamer.

The proportions of cereal and water are kept the same. Place the washed product in a special compartment, fill it with water, add salt. To cook long grain rice, set the timer for half an hour. In some modern steamers, the cereal program is simply set and the device turns itself off as soon as the mass is ready.

We must not forget that each kitchen unit has its own characteristics and technical characteristics. Sometimes the duration of exposure must be slightly adjusted to achieve optimal results.

When boiling steamed and polished rice, you need to take into account the specifics of these products. Particular attention is paid here to the duration of heat treatment.

It does not need to be soaked or even washed. Thanks to the multi-level degree of purification, this cereal does not turn the water white. The proportions of liquid used are the same, but the duration of boiling is noticeably reduced. Such a product will be properly boiled for no more than 10-15 minutes, otherwise it risks turning into porridge.

In this case, the shell remains, but due to the peculiarities of processing, such rice also does not need to be washed. You need to cook it 5-10 minutes longer than the standard product. In general, steamed rice is quite difficult to digest, so it is better to keep it in boiling water a little longer than required; it will not make it any worse.

Ready-made rice and dishes based on it are traditionally served on wide plates with herbs, vegetables, fish, and gravy made from vegetable or butter. The product must be hot, otherwise it will begin to rapidly lose its structure and aroma.

How to cook rice correctly. Sushi and roll rice, brown rice, fluffy rice (in the oven, steamer and slow cooker) - cooking secrets different types rice

Rice has long been cultivated on different continents. For the inhabitants of our planet, this cereal has been one of the staple foods for thousands of years. It is not surprising that rice is so popular, because it is an excellent side dish for fish, meat and vegetables. Rice is used to prepare soups, cereals, puddings, desserts and casseroles. But for all these dishes to turn out tasty and appetizing, you need to be able to cook rice correctly. And even skilled chefs do not always manage to achieve perfection in this skill.

How to cook rice - general rules

There is not just one the right way cook rice The cooking technology depends on the result you want to achieve: rice for pudding should be soft and tender, for sushi and desserts – sticky, for salads and side dishes – crumbly. White polished grains are cooked for 10-15 minutes, steamed ones - 20-25 minutes, and brown and wild rice require at least half an hour to soften.

What type of rice to choose

Long grain rice is ideal for side dishes, soups and pilaf: it does not stick together when cooked. Basmati turns out perfectly crumbly. This is the most elite variety of rice, it is valued for refined taste and rich aroma. But in soups and risotto it is better to use medium-grain rice: after boiling it turns out soft, but sticks a little. Cooks value this type of rice for its ability to infuse the flavors of other components of the dish. Rice with round grains is ideal for desserts, puddings and casseroles: it boils well, acquiring a creamy consistency, and sticks together easily. But even the most skilled cook cannot make such cereal crumbly. A very good and at the same time affordable option is steamed rice: when cooked, the grains do not stick together, and gentle processing allows them to retain the optimal amount of useful components.

Rice tricks

1. First, bring the rice to a boil over maximum heat, then reduce the heat to minimum power and cook under a tightly closed lid until cooked. You cannot stir the rice while cooking; you can only do this once - immediately after you have poured the liquid into the cereal.

2. For cooking rice, you need to take a thick-walled vessel - glass, Teflon or stainless steel. It is better if it is not a high, but a wide pan. The ideal option for fluffy rice is a frying pan with a lid. And pilaf is perfectly prepared in a cauldron.

3. Before cooking, it is recommended to soak the rice for at least an hour (even jasmine and basmati varieties), and then rinse it many times (7-10 times) to completely free the grains from the sticky substance. Then the rice will boil faster and turn out more crumbly.

4. Pre-frying the grains in oil (vegetable or butter). But you can do it another way: just put a piece of butter in a pan with rice at the end of cooking, without frying.

5. Salt is added at the rate of 1 teaspoon per 150 ml of cereal. It is better to pour rice with already salted water or broth. And to make the grains dazzling white, you need to add a couple of drops of natural vinegar to the saucepan.

6. If you want to enrich your rice with new flavors, you can add any spices to your taste in the water, fragrant herbs, fried vegetables, and use broth - vegetable, meat or fish - along with water. You can add candied fruits, dried fruits, fresh fruits, berries, honey.

7. There are several ways to check if the rice is ready. The first is to carefully tilt the lid: if liquid collects around the edges, it means the grains are not yet cooked. The second way is to taste the rice.

Round rice is ideal for sushi and rolls. Attempts to use long-grain varieties, such as basmati or jasmine, are doomed to failure: they do not soften when cooked. You can use special sushi-meshi rice - Japanese fine-grained: it is round and small (much shorter than the oblong grains we are used to), and is characterized by increased stickiness, which is exactly what is needed for sushi: it is very convenient to make balls from such rice. In Japan, sushi is made from nishiki, a special type of rice that turns into a mushy mass after cooking. Less common varieties are fushigon and okomesan.

It is very important to rinse the rice well before cooking, stirring vigorously and rubbing the grains with your hands. Experienced sushi masters recommend changing the water at least 7 times until it becomes completely clear. To make the rice moist and airy, it is very important to follow correct proportions liquids and grains: 1.25 cups water to 1 cup rice (as directed in recipe below). The container in which rice is cooked must be covered with a lid, and under no circumstances should it be opened during the cooking process. Do not remove the lid even after turning off the heat: you need to let the rice simmer in the pan for another 10-20 minutes.

Rice for sushi and rolls: recipe

You will need: 1 cup rice (about 180 g), 1.25 cups water (250 ml), 1 sheet of nori (optional), 0.5 teaspoon salt, 1 tablespoon rice vinegar, 1 teaspoon sugar, enamel pan or utensil made of stainless steel, tight lid.

Rinse the rice several times cold water to completely remove starch dust covering the grains. After washing, let the rice “rest” for 45 minutes, leaving it lying without water on a fine sieve: thanks to this, the grains will absorb the remaining moisture and swell. After the specified time has passed, pour water over the rice, place on the stove and let it boil. Remove the nori sheet. Cook the rice over low heat for about 10 minutes, then cover the pan with a towel and let stand for another 10 minutes. Heat the rice vinegar a little, dissolve salt and sugar in it (it is better to use sea salt and cane sugar) and add to the cooked rice. Mix everything thoroughly and leave to “dry”: this way the rice will be saturated with vinegar, thanks to which it will be filled with a special aroma and will be able to easily take and maintain the required shape.

This is interesting!
In the old days, rice was “dried” in wooden tubs. Many Japanese chefs still recommend combining sushi meshi with vinegar in a wooden bowl, and using a wooden spatula to mix the grains.

How to cook brown rice

You will need: 2.5 cups of water, 1 cup of unpolished brown rice.

Rinse the rice well and transfer to a sieve. In a small thick-walled bowl with a tight-fitting lid, boil water, put the cereal in it, and when it boils, skim off the foam, reduce the heat to minimum power, cover tightly and cook for 40 minutes. You cannot stir rice during cooking, and you cannot rinse the finished cereal. Before serving, you can fluff the grains a little with a fork and add a piece of butter to the pan. Unrefined brown rice contains more calcium, potassium, iron, B vitamins, valuable fiber and other useful components compared to white refined rice. It cooks on average for up to 40 minutes, since the grains of this variety are the hardest.

How to cook fluffy rice

This question - how to cook fluffy rice - is very often asked to experienced cooks. The main thing is to choose the “right” rice (it is better to take basmati, jasmine or other varieties with long and thin grains) and rinse it thoroughly in plenty of cold water.

To make the rice even more crumbly, after cooking, you can add a little oil (olive or butter) to it and mix well so that all the grains are evenly coated with fat. But if rice is served with meat or fish dishes, With vegetable sauce, then there is no need to fill it with oil.

How to cook fluffy rice: recipe

You will need: 1.25 cups of water, 0.5 teaspoon coarse salt(preferably sea), 1 glass of rice.

Rinse the cereal thoroughly in plenty of cold water (drain until clear) and place in a colander. When the rice has dried a little, place it in a saucepan, pour in water, add salt, let it boil, reduce the heat to low, cover the saucepan and cook for 20 minutes. After this, you don’t need to open the lid and stir the rice, just leave it to stand on the stove, covering the dishes with a towel, so that the remaining moisture is absorbed, and the rice is fully cooked, dry and crumbly. Before serving, lightly fluff the grains with a fork; if there are any stuck together grains, carefully separate them. If you do everything correctly, you will get a beautiful crumbly cereal, grain by grain: it can be served as a side dish for absolutely any dish.

Recipe 2. Crispy rice in the oven

You will need: a cauldron with a lid, 2 glasses of water, 1 onion, 1 glass of rice, 50 g each of butter and vegetable oil, salt to taste.

Rice cooked in the oven, in a casserole with a lid, turns out beautiful and crumbly. A piece of butter added to the cereal at the beginning of cooking will produce a beautiful crumbly mass.

Finely chop the onion and fry until transparent in refined oil. Place the rice washed in 7-8 waters in a cauldron, pour boiling water over it, add salt, put a piece of butter on top, sauteed onion and, stirring lightly, bring to a boil. After this, cover the cauldron with a lid and place in the oven for half an hour. Bake at 180º. Turn off the oven, but don’t take out the rice, let it simmer a little more, like in the oven. This little trick will add a special touch to an ordinary dish.

Recipe 3. Fluffy rice in a slow cooker

You will need: 2 multi-cups of steamed rice, salt, water (about 3 multi-cups), 1 tablespoon of vegetable or butter, pepper and other spices (optional).

Rice in a slow cooker turns out crumbly, soft and healthy: this method of cooking allows you to preserve all the valuable substances in the grains, and adding various spices to rice cereals allows you to get different tastes and beautiful colors. For example, with curry, rice takes on a pleasant golden hue. So, first, rinse the rice several times, place it in a slow cooker bowl and fill it with hot water (so that it covers the grains to the thickness of one and a half fingers). Then add salt, vegetable oil and spices (optional). Mix everything, cover with a lid and cook the rice in the multicooker in the “buckwheat” mode. If this mode is not available, select the “rice”, “pilaf” or “normal cooking” mode. If you use the “pilaf” mode, then in the last 7-8 minutes before the end of the program you need to turn off the multicooker and switch to the “warm” mode, otherwise the bottom layer of rice will fry.

Recipe 4. Fluffy rice in a double boiler

You will need: rice, steamer, rice container, salt, spices and water.

A regular steamer is easy to use and the most versatile for cooking rice.

Rice in a steamer turns out to be crumbly, soft, appetizing, much more delicate in taste than in a regular saucepan, and this kind of rice healthier than cereal, welded in the usual way. Almost all modern steamers are equipped with a special container for boiling rice: thoroughly washed cereals are poured into it. White polished rice is cooked in a double boiler for an average of 10-15 minutes, and brown unpolished and wild rice - 25-30 minutes.

Rinse the rice thoroughly in cold water until it is completely clean. This way you will wash away all the dirt and excess starch from the grains, and the rice in the steamer will turn out not sticky, not overcooked, but beautifully crumbly. Fill the base of the steamer with cold water (no need to add salt, spices, or vinegar!). Place the rice in a special container (it should be included with the device), place it in the steamer and turn it on for 5-6 minutes to steam the grains without water. Then add cold water to the container with rice (in a 1:1 ratio), salt and season with spices as desired. Set the timer for 30-40 minutes.

There are so many types and varieties of rice that you cannot tell about all the methods and secrets of its preparation in one article. The main thing is to follow the general recommendations on how to cook rice correctly, and not be afraid to experiment in the kitchen, then any, even the simplest dish, will pleasantly surprise both household members and guests. Have delicious rice!

What do we know about rice? A useful crop with several thousand varieties. It is grown in China, India, Indonesia, Vietnam, Brazil, USA, Japan. This food product valued for high content nutrients, vitamins and minerals. Long grain is a type of rice grown from Oryza Sativa, native to the tropics. Various side dishes, cereals, desserts, and puddings are made from it. We will tell you how to cook it below.

Facts about rice

Long grain rice is divided into polished and unpolished. By the way, the same rice that we know as Basmati also belongs to the long-grain family of cereals. Of all the subspecies of long-grain cereals, white rice occupies a special place in world cooking, although it does not have the same beneficial properties of grains as its colored varieties, since the husk is removed from it and polished. Without these manipulations, black, brown, purple and red varieties retain all their beneficial features, so they are used in healthy eating, in diets, for medicinal purposes.

The Chinese knew that this product is important for the human body 5 thousand years ago. And Emperor Shen Nung generally forced his people to plant rice every year and eat it. True, it is not known whether “then” rice was short-grain or long-grain. But modern scientists confirm its benefits for:

Improved digestion;
Regulate blood pressure;
Preventing the development of cardiovascular diseases;
Reducing cholesterol levels;
Reducing the risk of cancer and diabetes;
Eliminate heartburn;
Weight loss.

A lot of dishes are prepared from long-grain rice: cabbage rolls, pilaf, risotto, paella, appetizers and salads. It is the basis for porridges, desserts, milk soups, because the use of this wonderful product enriches the children's diet with protein, carbohydrates, vitamins, as well as calcium, iron, and folic acid. However, for the sake of fairness, it should be noted that rice also contains a carcinogen. But it is contained in such small quantities that it is not capable of causing any harm to human health. That's what the doctors say! But it’s better not to take risks and buy those varieties of rice that were grown in Thailand, Pakistan and India.

Features of cooking rice

Long grain rice is not only healthy, but also a popular side dish. It is consumed together with meat, fish, seafood and vegetables. Since it contains a lot of starch, the cereal is thoroughly washed before cooking. Cook rice in a large amount of liquid - it absorbs it well and increases in volume.

Undoubtedly, fluffy rice is more tasty and suitable as a side dish than rice cooked to a sticky viscous mass. If it turns out exactly like this, it means it was cooked incorrectly. So, let's cook the rice!

How to cook rice in a saucepan

To do this, you need to find a suitable vessel for cooking: a saucepan with a non-stick bottom or a cauldron. Rinse the rice well so that the water remains clear. Then pour it into a container and fill it with liquid. It can be water, milk or broth - depending on what purpose it is needed boiled rice. The liquid should be twice the volume of the bulk ingredient. So, for a glass of rice you will need two glasses of water.

Before you put it on to cook, you need to salt the water. Turn the burner to medium level and place the pan on it. Keep it open until the water with rice begins to boil. Then cover the container with a lid and turn the heat down to low.

The cereal does not need to be cooked until completely cooked. To achieve a perfect result, a saucepan with almost finished product remove from the stove and leave in the container so that it “reaches” the desired condition. To be sure, the pan is insulated by placing it under a blanket. Some people add butter first to melt it into the hot rice before sealing the container and placing it in a warm place. 15 minutes later wonderful crumbly garnish ready!

How to cook rice in the microwave

Wash the cereal in several waters until transparent. Place in a heat-resistant container, add drinking water (the liquid should be twice the volume of the cereal), cover with a lid. Place the container in the microwave for 15 minutes of cooking. When the timer beeps, leave the bowl of rice inside the microwave for about a quarter of an hour so that the rice becomes softer. After removing the container from the microwave, season the rice butter and arrange on plates.

How to cook rice in a slow cooker

To get a crumbly side dish of rice, you need to rinse it well and soak it in cold water for an hour. Then it is drained and transferred to the multicooker bowl. Pour water in an amount twice the volume of the cereal - this is described in the rice preparation section in the instructions for use. After closing the lid of the multicooker, you need to set the “pilaf” mode. After 10 minutes, turn off this mode by setting the timer to the “heating” option. This way the product will reach the desired condition.

How to cook rice in a frying pan

You may not have heard of this method of cooking rice, but it exists. It requires a frying pan, which needs to be heated until “hot”. Lubricate her bottom vegetable oil and lay out the rice. Heat it over medium heat for a couple of minutes, stirring with a spatula. Then add salt and add water, but not cold, but hot drinking water.

The liquid will boil quickly, and then the pan should be covered with a lid. High heat is no longer needed, so it can be reduced. Cooking time: 18-20 minutes. Then remove the pan with rice from the stove, but keep it in it for another 15 minutes without opening the lid.

How to cook rice "Chinese style"

And finally, let’s turn our attention to China, or rather to its kitchen. Of course, the Chinese know everything about rice and its proper preparation better than anyone else. It is thoroughly washed, placed in a colander and allowed to drain. Pour drinking water, such as filtered or bottled, into a large saucepan.

And now attention: for 1 glass of rice you need to take 1.5 glasses of water, and not a drop more. Moreover, the container in which you are going to cook the rice should be wide and spacious, and water should not be allowed to leak out from under the lid during cooking.

By the way, it will be more convenient to monitor the process through the transparent lid. So, pour the rice into a saucepan, fill it with water and place the container on high heat. You must have a watch before your eyes: What kind of magical numbers are these? Everything is very simple. The rice is cooked over high heat for the first 3 minutes, over medium heat for the next 7 minutes, and over low heat for 2 minutes. Then the pan with rice is removed from the stove and wrapped in a blanket or blanket. It remains to keep the rice warm for 12 minutes. Thus, it will take you only 24 minutes to prepare the famous crumbly side dish “Chinese style”.

All of the above tips apply to cooking white rice. Brown or black rice requires longer cooking times and more water. In any case, remember that when cooking rice, do not remove the lid from the vessel!