Ingredients:
- A glass of rice;
- Two glasses of purified water;
- Half a spoon of salt.
How to properly cook rice for a side dish
Wash the rice grains well before cooking. It is recommended to use cold running water. Since rice contains a large amount of starch, a kind of sticky substance is released. The viscosity is washed out with ordinary water. Pour the grains into a deep saucepan, add some water and drain. Washing can be done several times.
This recommendation is suitable for preparing a side dish. Other rice dishes (such as risotto) require the use of glutinous rice.
Fill a metal pan with purified water. It is advisable to use dishes with a thick bottom. It is recommended to monitor the water level - the liquid level should be twice the amount of cereal. Add a little table salt (half a teaspoon per glass of grains is enough).
When the water boils, add a glass of rice. There is no need to mix the grains. Just cover the dish with a lid and time it for exactly ten minutes. Cook the rice side dish over medium heat. After the specified time has elapsed, reduce the heat and cook for approximately seven minutes.
The surface of the rice porridge will be covered with small depressions. Remove the pan from the heat and wrap it well with a towel to keep warm. Wait about ten minutes. Excess liquid will evaporate from the porridge. Now all that remains is to serve the dish on the table.
You will get delicious, fluffy rice without much difficulty. The considered method of preparing a side dish goes perfectly with vegetable gravy, meat or mushrooms. You can use ready-made rice porridge to create cabbage rolls. Or serve as an independent dish.
How to deliciously cook rice as a side dish: 5 recipes from around the world
Rice is a light, tasty, healthy and harmless crop for the beauty of the figure.
That is why it often becomes a successful addition to fish and meat dishes. From this publication you will learn how to deliciously cook rice as a side dish in a variety of ways. Rice is one of the most popular crops in the world. Its annual consumption is about 700 million tons. This demand is explained by its low calorie content and valuable chemical composition. Cereals contain microelements, proteins, and vitamins that improve the functioning of the digestive tract. In combination with meat products, fluffy rice as a side dish according to the recipe does not have a negative effect on the beauty of the body, unlike pasta or potatoes. Therefore, it is readily used by those who watch their figure.
The taste and appearance of the product also play a role in the choice. Rice has virtually no distinct taste. Therefore, it goes well with any ingredients: from spices, herbs, vegetables to meat, seafood, mushrooms. White is also a neutral color and makes it easy to create beautiful presentations.
You can prepare rice as a side dish in different ways. A classic crumbly recipe, with spices, boiled with the addition of vegetables, herbs and other seasonings. Grains cooked in a frying pan acquire a slightly nutmeg flavor. Choose the right recipe and cook it today!
How long does it take to cook rice in water?
There are different varieties of rice, so it is recommended to choose the cooking time based on the appearance of the grains. In addition, the variety determines the proportional relationship between water and grains.
- Long rice is cooked for about twenty minutes. For two glasses of grains, about four glasses of drinking water are consumed.
- Short (round) rice takes the same amount of time to cook – exactly twenty minutes. However, it is recommended to add less water. Two cups of grains require three and a half cups of liquid.
- Brown or wild rice takes quite a long time to cook - thirty to forty minutes. You need to regularly monitor the amount of water. And to prevent the liquid from accidentally boiling away, it is advisable to pour in more water. For two glasses of cereal, about five glasses of liquid are allocated.
Cooking secrets
The grains must first be rinsed in a saucepan, pouring and draining water several times. This will remove large dirt and small dust particles.
In addition to using deep dishes, there is an additional option for washing rice - using a sieve. It is necessary to pour the cereal into a sieve and place it under the water tap. The main thing is that the size of the sieve cells is smaller than rice grains.
After washing, the cereal needs to be soaked. Experienced cooks know the benefits of soaking. The grains become crumbly and cook much faster. Round rice soaks for about a quarter of an hour. Long - you need to scald with boiling water, then immerse in cool liquid for a couple of minutes. Soak small rice in brackish water for 8 hours. Then rinse well.
Method 2. With frying in oil (“pilaf method”)
Any type of rice cooked using this method is so tasty that it can be eaten without any additives! The recipe is especially suitable for cooking aromatic varieties - basmati and jasmine.
You will need: 1 cup rice, 0.5 tablespoons salt, 1 tbsp. l butter (butter, olive or vegetable), water.
- Rinse the rice for 10-15 minutes under the tap or soak it in 7 waters to remove excess starch.
- Bring water to a boil in an electric kettle or saucepan. How much water do you need? To prepare basmati, use 2 cups of water per 1 cup of cereal; for jasmine and regular medium- and long-grain varieties - 1.5 cups of water per 1 cup of cereal.
- In a deep frying pan or heavy-bottomed saucepan, heat the oil over medium heat until lightly shimmering. Then add the rice, salt it and stir. Continue to fry the rice for about 2 minutes until the rinsing water has evaporated and dissolved in the oil and a starchy film appears on the bottom of the pan. Don't forget to stir the cereal constantly.
- Carefully pour boiling water over the rice, cover the dish with a lid, and reduce the heat to low. The cooking time for rice should be 18-20 minutes (until the water is completely absorbed).
- Remove the rice from the heat and leave it without opening the lid for another 10 minutes. Now all that remains is to stir the dish and serve.
How should you cook rice in a saucepan?
You can use almost any utensil to cook rice. For example, some chefs prefer to cook rice cereal in an ordinary frying pan. However, let’s pay attention to the classic cooking option, which involves the use of a metal pan. Thick-walled cast iron cookware is best suited.
It is not advisable to use pans with thin walls, since the rice does not heat up well and is poorly cooked. Raw grains remain on top, worsening the taste of the finished product. Since you cannot mix the cereal, it is better to choose the appropriate type of cookware. Cooking the rice itself is quite simple.
You need to take:
- A small pinch of table salt;
- Rice of your favorite variety;
- Oil;
- Greens - to taste;
- A little spice.
Cooking sequence:
- Before cooking rice cereal, rinse the grains well. You can use a metal fine mesh sieve. Place the rice in a saucepan and cover with drinking water.
- Wait for the liquid to boil. Salt the rice a little to taste. Half a teaspoon of table salt will be enough.
- Wait a few tens of minutes. The exact duration of cooking the beans varies depending on the variety. White rice cooks much faster than brown rice. You can regularly check the readiness of the rice.
- When the water boils, add 50 grams of butter.
- Cook the rice until the excess liquid evaporates.
- If the rice turns out to be quite hard, add water and cook until the required softness is obtained.
Useful tips
- It is not recommended to over-salt rice. If you are preparing a dish for four people, a teaspoon of table salt is enough. You can always add salt to the porridge after cooking.
- If the finished rice is too soft, the situation will not be corrected. It is recommended to cook another rice, strictly following the recipe. Soft grains can be used for casseroles. Fry the rice well with the chicken egg. You can also use rice to stuff cabbage rolls.
- Do not stir cooking rice. Otherwise, the grains will become too soft and lose their shape. The result will be a homogeneous mass, unsuitable for garnish. If you make a mistake, use the method described above. Prepare a casserole from the resulting mixture or stuff peppers with it.
- Rice can be dyed. It is not necessary to use chemical dyes - ordinary natural products will do. For example, turmeric can give the grains a yellowish tint. To get a pinkish color, you can throw in a small beetroot. The boiled fruit will color the future garnish.
- To prevent rice grains from sticking together, use vegetable oil. Adding a teaspoon of sunflower oil will be enough. It is not recommended to add more product, as the side dish will turn yellow. You can also replace the butter with milk or lemon juice.
Before serving, decorate the dish with herbs.
The easiest and fastest rice
Cereals do not always require an exquisite, independent dish. Sometimes it becomes an ingredient and should have a neutral appearance and taste. For example, to combine with milk for baby porridge or as a base for meat stewed in sauce. If you want neutrality, you should know how to cook rice as a side dish without additives.
What you will need:
- 500 gr. rice;
- 100 gr. vegetable oil;
- Water;
- salt to taste.
The easiest and fastest rice
Cooking Instructions:
- Rinse the rice under running water.
- Place in a non-stick pan.
- Add salt and oil.
- Fill with cold water so that it covers 2 cm above the rice. For side dishes, recipes are prepared in literally 15 minutes using soft white varieties.
- Bring to a boil over high heat.
- Cover tightly and cook until moisture is absorbed.
- Turn off the heat, wrap in a towel and leave for half an hour.
Tips for cooking rice in a saucepan
Rice is a truly universal grain, on the basis of which side dishes, porridges and other complete dishes using vegetables or meat are prepared.
It is important to boil the grains correctly to get the perfect taste of the finished dish. If you do not follow the recommendations, adding rice will only spoil the taste of the remaining ingredients. What you will need:
- One glass of rice;
- Two glasses of purified water;
- A teaspoon of sunflower oil;
- Salt – a small pinch;
- Seasonings - to taste.
Cooking sequence:
Before cooking rice, you need to choose the right variety. For example, to obtain a crumbly side dish, it is recommended to use long grains, which do not absorb water well and release very little sticky substance. If it is impossible to put long rice, round grains, but pre-steamed, will do. Steam treatment prevents the grains from sticking together.
To prepare the pudding, round rice (polished) is suitable. This variety absorbs the largest amount of liquid and boils well.
The soaked cereal must be washed. Fill a shallow bowl with clean water, then add the rice grains. Rub the grains between your fingers to remove fine dust and various contaminants. Drain the cloudy liquid. Repeat the procedure several times until the liquid becomes completely transparent.
Place the washed rice grains on a fine-mesh metal sieve. Wait for the water to drain. To obtain crumbly cereals, it is recommended to fry the grains a little in a small amount of sunflower oil. Frying usually takes about two to three minutes. The rice is completely enveloped in vegetable oil, so it stops sticking together.
To get tasty rice, it is important to maintain the exact proportions between cereal and water:
- 2 cups of water per cup of cereal ensures fluffiness.
- 3 cups of liquid per cup of cereal adds viscosity.
To prepare the side dish, fill a metal pan with purified water. Bring the liquid to a boil. Be sure to add salt and the required amount of rice cereal.
If you want to get a viscous mass, you need to throw the rice into cold water. As a result, the grains will absorb the largest amount of liquid and begin to secrete a sticky substance. This option is suitable for puddings.
Note! If the water has completely boiled away, but the rice grains remain raw, add a small amount of boiling water and wait about five minutes. When cooking rice, you do not need to open the lid of the pan and stir the side dish with spoon - otherwise the integrity of the grains will be compromised. They will stick together.
The finished dish should be infused for about ten minutes.
Useful tips
When buying cereals, give preference to parboiled rice instead of polished rice. This cereal has an impressive amount of nutrients even after cooking. Steamed grains take longer to cook. However, the finished result is pleasantly surprising. The cereal turns out tasty and crumbly.
It is convenient to use a deep bowl to wash the grains. The dishes can hold a large amount of water, so you only have to change the liquid a few times.
Rice cooks well in cast iron pans with thick walls. This type of cookware allows you to heat the cereal evenly. Thus, burning is excluded.
Add a small amount of table salt. One teaspoon is enough for four servings of rice.
If you want to get a flavorful side dish, use different seasonings when frying rice. Ground pepper, turmeric, paprika, etc. will do.
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1. If you cook porridge, you need to take 2 cups of water per glass of rice. And if there is pilaf, then cover the rice with water about a finger deep. Usually the rice is ready within 20 minutes. I use this method, and there are usually no misfires. True, long grain rice requires more water.
2. How many glasses of water you need per glass of rice, of course, depends on the type of cereal. There are many varieties and manufacturers. The ratio of water to rice depends on the technology of rice cultivation and the technology of cereal production.
Everyone writes that they cook rice as a side dish in a ratio of 2 to 1. I don’t like this kind of rice. It turns out tough. The water is quickly absorbed, and the rice has not yet swelled.
Of course, the proportions also depend on what kind of rice you want. For viscous porridge you need more water, for crumbly porridge less.
The technology for cooking rice also affects how much water you need to take. For example, you can cook until done. Then you need more than 2 glasses of water. Or you can cook by periodically turning off the heat. Or turn it off and let the rice finish, covering it with a blanket. Then you need 2 cups of water per glass.
If you cook viscous porridge, you need to stir the rice. If it is crumbly, you need a pan with a thick bottom and the rice should not be stirred while cooking. You can cook fluffy rice in a large amount of water, and use the broth mixed with milk to make dough. The result is excellent fluffy pies that do not go stale for a long time.
3. If the rice is steamed or crushed, then water should be poured in a proportion of about 1/2 no more. of which 1 is a serving of rice, and 2 is a serving of water; the rest of the rice needs to be cooked approximately 1/2.5, where 1 is a portion of rice, and 2.5 is a portion of water... Another amount of water can fluctuate by about 10-15% + - from the boiling temperature and the pan, as well as the use of a lid... Well and finally - I cook rice in this way: I soak it in water until it swells, and then rinse it under cold water to wash off the gluten from the rice and dilute it with water about 50/50... this way the rice cooks faster, i.e. undergoes less heat treatment and does not boil so much...
4. Of course it depends on the type of rice. For example, long-grain rice requires less water than medium-grain rice, about two glasses of water per glass of rice. Short-grain rice requires the largest amount of water; it contains a lot of starch and tends to stick together; this type of rice is good for puddings and sushi. If you want to use this rice as a side dish, then you will need at least four glasses of water per glass of rice, and possibly more. After cooking, I rinse this kind of rice to remove starch. There is already cooked rice, it is yellow in color, this rice cooks quickly, does not stick together and does not require a lot of water. As in the case of long-grain rice, two servings of water per serving of rice.
5. How much water is needed depends on the variety. Long grain rice needs less water, medium grain rice needs more, and short grain rice, which has a more rounded shape, is used especially for pudding, sushi, etc., as it sticks together due to its high starch content - it needs up to four glasses of water, and after cooking It is better to rinse it to remove excess starch.
I prefer long grain - it is usually cooked 1:2 (one glass of rice, two glasses of water). Although sometimes, especially in a special rice cooker, it happens generally 1:1.
6. Usually, take two parts of water for one part of rice , i.e. For 1 cup of rice you will need 2 cups of water. To get rice more boiled, you should add a little more water.
The rice itself should be cooked for about 20 minutes, and then let it cook until done, keeping it under a closed lid.
The exact recipe is also usually indicated on the store package.
I don’t like boiled rice that looks like porridge, so during cooking I don’t stir it and there is just enough water to make it crumbly.
7. I most often cook round rice, it is healthier and tastier. But it takes longer to wash it than long-grain and steamed rice. Round rice needs a lot of water, if you want it to be crumbly, the more the better, so for it, choose a large pan and cook strictly 12 minutes and add a little vegetable oil immediately after cooking and draining the water. And for long-grain and steamed grains, two glasses of water per glass of cereal is enough.
8. How much water is needed for a glass of rice depends primarily on the type of rice, as well as the dish that needs to be cooked. For long-grain rice, you need two glasses of water per glass of rice, but if you want the rice to be more boiled, you need to add more water, if it is drier, then less.
9. The proportion depends on the type of rice, as well as on the dish you are planning to cook. For example, parboiled rice can be filtered after cooking. This trick won’t work with a regular one - it will fall apart and turn into a homogeneous mass. So it's better to look at the pack.
10. I often cook long-grain rice; to prepare one glass of rice, I pour in two glasses of water, you can even a little more than two glasses, but do not overdo it. Cook over low heat until all the water has boiled away.
Big question.ru
Series of messages “Garnish, Main courses”:
Part 1 - How to cook rice correctly for different dishes and how many glasses of water you need Part 2 - The most delicious combinations of spices and cereals Part 3 - Homemade pilaf with chicken. Cooking recipe Part 4 - FOUR ORIGINAL PUMPKIN RECIPES Part 5 - DELICIOUS SHAVLYA
How to cook fluffy rice in a saucepan with water
To prepare delicious cereals, consider various nuances. Today we will look at the secrets of cooking rice in a saucepan. The finished result is suitable for stuffing cabbage rolls. Boiled rice is also an ideal side dish.
Details of how to properly cook rice
The main recommendation concerns the correct choice of cookware. Regular cast iron pans that heat evenly are best. However, you can use a double boiler or an electric multicooker.
It is recommended to choose the correct pan size. Since the cereal increases in size many times over, maintain certain proportions. For example, cooking one glass of rice will require the use of a two-liter pan. It is highly desirable that the container has thick walls.
Proportions of water and rice
To get delicious fluffy rice, be sure to maintain the ratio between the amount of liquid and grain. Experienced chefs suggest using several additional secrets, however, this is the main nuance of creating a quality dish:
- Long rice - 1 part grain to 2 parts water.
- Medium and round rice - 1 part grain to 2.5 parts water.
Recipe Boiled rice (100/200). Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled rice (100/200)”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 118.9 kcal | 1684 kcal | 7.1% | 6% | 1416 g |
| Squirrels | 2.5 g | 76 g | 3.3% | 2.8% | 3040 g |
| Fats | 0.4 g | 56 g | 0.7% | 0.6% | 14000 g |
| Carbohydrates | 26.4 g | 219 g | 12.1% | 10.2% | 830 g |
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 4.6% | 1818 |
| Water | 69.3 g | 2273 g | 3% | 2.5% | 3280 g |
| Ash | 0.25 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.029 mg | 1.5 mg | 1.9% | 1.6% | 5172 g |
| Vitamin B2, riboflavin | 0.014 mg | 1.8 mg | 0.8% | 0.7% | 12857 g |
| Vitamin B4, choline | 27.86 mg | 500 mg | 5.6% | 4.7% | 1795 g |
| Vitamin B5, pantothenic | 0.143 mg | 5 mg | 2.9% | 2.4% | 3497 g |
| Vitamin B6, pyridoxine | 0.071 mg | 2 mg | 3.6% | 3% | 2817 g |
| Vitamin B9, folates | 6.786 mcg | 400 mcg | 1.7% | 1.4% | 5894 g |
| Vitamin E, alpha tocopherol, TE | 0.143 mg | 15 mg | 1% | 0.8% | 10490 g |
| Vitamin H, biotin | 1.25 mcg | 50 mcg | 2.5% | 2.1% | 4000 g |
| Vitamin RR, NE | 1.1786 mg | 20 mg | 5.9% | 5% | 1697 g |
| Niacin | 0.571 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 35.71 mg | 2500 mg | 1.4% | 1.2% | 7001 g |
| Calcium, Ca | 6.07 mg | 1000 mg | 0.6% | 0.5% | 16474 g |
| Silicon, Si | 35.714 mg | 30 mg | 119% | 100.1% | 84 g |
| Magnesium, Mg | 18.57 mg | 400 mg | 4.6% | 3.9% | 2154 g |
| Sodium, Na | 4.93 mg | 1300 mg | 0.4% | 0.3% | 26369 g |
| Sera, S | 17.14 mg | 1000 mg | 1.7% | 1.4% | 5834 g |
| Phosphorus, P | 53.6 mg | 800 mg | 6.7% | 5.6% | 1493 g |
| Chlorine, Cl | 9.93 mg | 2300 mg | 0.4% | 0.3% | 23162 g |
| Microelements | |||||
| Aluminium, Al | 325.7 mcg | ~ | |||
| Bor, B | 42.9 mcg | ~ | |||
| Vanadium, V | 53.57 mcg | ~ | |||
| Iron, Fe | 0.358 mg | 18 mg | 2% | 1.7% | 5028 g |
| Yod, I | 0.5 mcg | 150 mcg | 0.3% | 0.3% | 30000 g |
| Cobalt, Co | 0.357 mcg | 10 mcg | 3.6% | 3% | 2801 g |
| Lithium, Li | 1.786 mcg | ~ | |||
| Manganese, Mn | 0.4476 mg | 2 mg | 22.4% | 18.8% | 447 g |
| Copper, Cu | 89.71 mcg | 1000 mcg | 9% | 7.6% | 1115 g |
| Molybdenum, Mo | 2.357 mcg | 70 mcg | 3.4% | 2.9% | 2970 g |
| Nickel, Ni | 0.964 mcg | ~ | |||
| Rubidium, Rb | 1.1 mcg | ~ | |||
| Selenium, Se | 5.393 mcg | 55 mcg | 9.8% | 8.2% | 1020 g |
| Strontium, Sr | 0.89 mcg | ~ | |||
| Titanium, Ti | 7.14 mcg | ~ | |||
| Fluorine, F | 89.29 mcg | 4000 mcg | 2.2% | 1.9% | 4480 g |
| Chromium, Cr | 0.61 mcg | 50 mcg | 1.2% | 1% | 8197 g |
| Zinc, Zn | 0.5071 mg | 12 mg | 4.2% | 3.5% | 2366 g |
| Zirconium, Zr | 3.14 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 26.036 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 g | |||
| Glucose (dextrose) | 0.032 g | ~ | |||
| Maltose | 0.061 g | ~ | |||
| Sucrose | 0.139 g | ~ | |||
| Fructose | 0.025 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.182 g | ~ | |||
| Valin | 0.15 g | ~ | |||
| Histidine* | 0.061 g | ~ | |||
| Isoleucine | 0.118 g | ~ | |||
| Leucine | 0.221 g | ~ | |||
| Lysine | 0.093 g | ~ | |||
| Methionine | 0.057 g | ~ | |||
| Methionine + Cysteine | 0.107 g | ~ | |||
| Threonine | 0.086 g | ~ | |||
| Tryptophan | 0.036 g | ~ | |||
| Phenylalanine | 0.132 g | ~ | |||
| Phenylalanine+Tyrosine | 0.236 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.139 g | ~ | |||
| Aspartic acid | 0.193 g | ~ | |||
| Glycine | 0.114 g | ~ | |||
| Glutamic acid | 0.429 g | ~ | |||
| Proline | 0.118 g | ~ | |||
| Serin | 0.118 g | ~ | |||
| Tyrosine | 0.104 g | ~ | |||
| Cysteine | 0.05 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 7.143 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.004 g | ~ | |||
| 16:0 Palmitinaya | 0.064 g | ~ | |||
| 18:0 Stearic | 0.014 g | ~ | |||
| Monounsaturated fatty acids | 0.114 g | min 16.8 g | 0.7% | 0.6% | |
| 18:1 Oleic (omega-9) | 0.114 g | ~ | |||
| Polyunsaturated fatty acids | 0.068 g | from 11.2 to 20.6 g | 0.6% | 0.5% | |
| 18:2 Linolevaya | 0.068 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 1.8% |
The energy value of boiled rice (100/200) is 118.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Cooking process of real fluffy rice
To make rice very crumbly, you need to choose long-shaped grains.
- Pre-soaking will help make the rice fluffy. Long varieties of rice can simply be poured with boiling water and cooled in cold liquid. Round rice is usually soaked for twenty-five minutes.
- The second secret to making fluffy rice involves pre-frying. Place the grains on a hot frying pan. Stir for a few minutes.
- In addition, many cooks use ordinary vegetable oil to prepare delicious fluffy rice. A spoonful of butter per glass of grains is enough.
Sequence of cooking rice in water
- Sort through the cereal. Remove all contaminants. Measure out the required amount of rice with a glass. Wash off fine dust.
- Place the rice in a deep saucepan. Pour purified water over the grains, following the correct proportions.
- Add some salt. Usually a teaspoon of table salt per glass of rice is enough. It is recommended to throw in some spices and add vegetable oil.
- Turn the heat to low. Wait for the water to boil – it usually takes twenty minutes.
- Make sure the lid is closed. Do not open the pan unnecessarily as the cereal will stick together. The rice should cook without stirring.
- After cooking the rice, turn off the heat. Wrap the pan in a towel to allow excess moisture to evaporate. Wait about ten minutes until done.
Checking readiness
A distinctive feature of ready-made rice is the complete absence of liquid. Experienced cooks use pans with glass lids. Otherwise, you will need to note the time and regularly test the readiness of the rice. The finished product has soft grains.
Cooking time for different types of rice
There are countless varieties of rice in the world. We have selected the most popular and accessible to people living in our latitudes, and have designated cooking times for each. This may be useful to anyone who decides to cook soup with rice and does not know how many minutes before the end of cooking the soup to add cereal.
See also: Why don’t the peas cook in the soup and what to do in this situation?
Table 2. How long to cook rice
| Type of rice | Cooking time, min. |
| White long grain polished | 15-20 |
| White round grain polished | 15-20 |
| White long grain steamed | 18-20 |
| Brown unpolished | 45-50 |
| Wild black | 50-60 |
As you can see from the table, the fastest rice to cook is polished rice, and the longest - brown and black. But for every minus there is a plus, look at the following table and you will understand everything for yourself.
How long does it take to cook rice?
Cooking time is determined by the type of rice:
- Long rice takes about 20 minutes to cook. Rarely sticks together.
- Medium rice may be a little sticky. The product is ideal for preparing porridge or pilaf due to its viscosity. It is recommended to pre-soak the grains for 20 minutes. Cooking time is 15 minutes. After turning off the heat, let the rice sit for 10 minutes.
- Round rice is ideal for sushi and rolls. Cook for about 20 minutes after the water boils. It is important not to remove the lid of the pan.
Cold or boiling water?
Depends on the method you will use to cook the rice. Typically, rice is cooked in cold water with the lid closed. When the water boils, reduce the heat and continue to cook the rice with the lid closed over very low heat until the water is completely absorbed. In boiling water, cook the rice with the lid open until the water boils away, then the heat is reduced, the rice is covered with a lid and it is steamed over very low heat. The method chosen depends largely on the type of rice and the dish being prepared.
Rice
