How to steam rice overnight with boiling water. How to properly cook steamed rice. Rice in a slow cooker

Proportions of water depending on the type of rice

• Basmati - 2-2.5 tbsp. water (depending on quality and manufacturer)
• Jasmine - 1.5 tbsp. water
• Long grain - 1.5 - 2 tbsp. water (depending on quality and manufacturer)

If you overdo it a little with water, the rice will turn into porridge. If there is not enough water, there are two options: leave the rice under the closed lid and it will come, or add a few tablespoons of boiling water and continue cooking the rice. That is, less water is fixable

in order to end up with delicious fluffy rice.
There are three more secrets for preparing fluffy rice - salt, oil and boiling water. Rice should not be cooked with cold water
, only with boiling water! More information about everything is written in detail in three methods of preparing fluffy rice.

Recipe: Steamed rice. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Steamed Rice.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value of Steamed rice is 101 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.

How to cook perfect fluffy rice - 3 easy steps step by step

The first way to cook rice is raw frying.

This method of preparing fluffy rice is quite universal, it is suitable for any type of rice, and there are practically no punctures with it. Even the simplest Krasnodar rice can be prepared in this way and it will turn out quite crumbly.

1. Bring the required amount of water to boil in an electric or regular kettle.
2. Rinse the rice well in a separate bowl, place in a colander/sieve and let dry a little.
3. Wipe the pan in which the rice will be cooked dry and pour 2 tbsp. spoons of butter (can be replaced with).
4. Place the pan on the fire, add the rice and fry, stirring constantly, for several minutes.
5. Fry the rice until the color of the grains changes from translucent to dense white (5-10 minutes).
6. Pour the prepared boiling water over the rice in the required quantity. Be careful, at first the rice will sizzle due to the temperature difference between the hot oil and water.
7. Salt and stir the rice well.
8. Cover with a lid and cook over low heat until the rice has absorbed all the moisture.
9. It is possible (but not at all necessary) to stir the rice 1-2 times during the cooking process; it is better not to overdo it.

The second way to cook rice is soaking and rinsing well.

This method of preparing fluffy rice is not suitable for all types of rice. You can cook round rice, parboiled rice or basmati rice using this method. But this method is completely unsuitable for cooking jasmine rice - it will turn into porridge.

1. Soak the rice for 30 minutes in cold water.
2. Rinse the rice well under running cold water until the water runs clear - this will remove unnecessary gluten and starchy substances from the rice, which can subsequently cause the rice to become a sticky porridge.
3. Pour the required amount of boiling water over the rice. Boiling water must be prepared in advance. Under no circumstances should you pour cold water over rice.
4. Add oil and salt. They help the rice cook and remain fluffy.
5. Cook over low heat with the lid closed, stirring occasionally as needed, until all the water has been absorbed.

The third way to perfect rice is a lot of water.

This way you can prepare perfect basmati rice. It is impossible to achieve such a degree of friability of rice by any other cooking method. It is with this method of cooking rice that you get crumbly rice, which even after it has cooled remains completely crumbly - rice after rice!

If you plan to further, for example, fry rice, or stew it with vegetables, it is better that it is half-cooked. In cooking, the term "al dente" is often used for this. That is, when biting the grain, the color should be uniform, there should be no whiter circles in the center. But at the same time, the rice itself still tastes raw. Then you will get crumbly rice with vegetables, just like in Chinese or Japanese cuisines.

Today, rice is used to prepare various dishes. Sushi and pilaf are especially popular. At the same time, in order to get the maximum benefit and taste from cereals, you should learn how to steam them correctly. It all depends on the type of rice and the method of preparing the dish. Next, we will take a closer look at how to steam rice for preparing various dishes.

With butter

You can cook fluffy steamed rice with butter in 30 minutes.

Steamed rice. How to cook with butter.

The ingredients are enough for 2 - 3 servings of crumbly side dish.

Composition of ingredients

You need to take the following set of food items:

• 1/2 tbsp. steamed rice;
• 1 tbsp. water;
• 1/2 tbsp. l. table salt;
• 10 g butter.

Step-by-step cooking process

You can cook steamed rice correctly according to the following instructions:

1. Pour the rice into a small container and fill it with cold water. Sort the grains with your hands and drain the cloudy water. Fill with clean water and repeat rinsing. Rinse the rice in this manner until the water runs clear. Pour the rice into a saucepan and add the amount of water indicated in the ingredients.
2. Place the pan on the fire. When the water boils, turn down the heat and add table salt. Mix the rice well with salt and cook until the moisture is absorbed, cover with a lid.
3. After cooking, add a piece of butter to the rice and stir the contents until the butter dissolves. For cooking, it is advisable to use a pan with a double bottom or thick walls so that the rice does not stick to the pan.

Ready fluffy rice can be served as a side dish for fish, meat or used to prepare other dishes.

Washing and soaking rice

Rice contains a large amount of starch, which you should definitely get rid of so as not to gain extra pounds. To do this, you must first rinse the cereal under running cold water. This procedure will also remove small debris.

You can simply pour cold water over the rice several times in a vessel if running rinsing is not possible.

Pour the prepared rice with cold water and leave for a few minutes. For one part of cereal you need to take two parts of water. The cereal, having absorbed moisture, will cook faster and retain all valuable minerals.

Also on the topic: Why is the pizza round and the box square?

If it is round rice, then 15 minutes of soaking will be enough. Long rice is soaked longer and then scalded with hot water and immediately washed with cold water. Only then do they begin the cooking process.

How to steam rice? There are also almost transparent varieties of rice that need to be soaked in salt water for five hours.

Washing rice for pilaf

To make the pilaf crumbly and aromatic, the rice must be thoroughly washed. This dish can be made delicious from any type of cereal, but beginners are better off working with the three main types. Read about choosing cereals here.

See also: How to properly steam cutlets after frying

Short round grain . It quickly becomes soft and is prone to cracking when washed. Rinse it after soaking.

• Rinse gently under the tap several times. Do not rub the grains with your hands, just turn them over slightly.
• Check the drained liquid for transparency. If starch remains, repeat washing.

Basmati

• Rinse with cold water before soaking until the liquid drains clear.
• After washing, soak (see above).

Steamed long grain (white), wild brown/black, long grain fine translucent

• Rinse under the tap several times.
• Repeat washing until the liquid becomes clear.

Wash the rice carefully. It quickly absorbs liquid and becomes brittle; it is easy to crumble with rough actions.

Cook fluffy rice in a frying pan

In order to get a tasty and crumbly porridge, it is recommended to choose basmati rice. The main thing is that the grains are long with pointed ends. This rice contains less starch, so it does not become soggy during cooking.

In addition, it should be remembered that one part of cereal requires two parts of water. This will allow you to avoid overcooking the porridge and get a perfect consistency.

Also on topic: Healthy eating is easy

You can cook rice in a frying pan, following these recommendations:

— First you need to choose a comfortable and voluminous frying pan, preferably with a lid. Pour a small amount of vegetable oil into its bottom.

— If necessary, you can fry finely chopped onion until golden brown, if called for in the recipe.

- After this, fill the porridge with broth or plain water. It is best to choose vegetable, meat or fish broth to get the rich taste of the finished dish.

— Don't forget about salt and spices.

— During cooking, the rice must be constantly stirred so that it does not burn.

- Cook until the liquid has completely evaporated. The main thing is not to overdo it with liquid in order to get a crumbly porridge.

Also on the topic: How to choose healthy products?

— Leave the finished rice in the pan for a few minutes so that it completely absorbs all the excess moisture. After this, it can be used as a side dish or for preparing main courses.

Is it possible to steam rice in a thermos? There are times when you don’t have a suitable cooking container at hand. Then you can use a regular thermos. Porridge in a thermos is cooked in the same way as in a regular saucepan. You just need to pour the rice into a thermos and pour boiling water over it. Close and wait until fully cooked. After an hour, the cereal will absorb all the moisture and become ready.

After special steam treatment, rice grains acquire an amber translucent color.

Steamed rice is very easy to cook - it turns out crumbly, the grains do not stick together even if they are reheated. For this reason, most cooks choose steamed rice - both porridge and other dishes from it turn out simply delicious.

If you reheat cooled rice, you can make sure that it has not lost its taste. But it should be borne in mind that steamed rice loses about a fifth of its beneficial properties during steaming.

With coconut flakes

You can make coconut rice in 30 minutes.

Preparation next.

Composition of ingredients

Ingredients for preparing 2 servings:

• 1 tbsp. steamed rice;
• 3 tbsp. l. coconut flakes;
• 1/4 tbsp. grated carrots;
• 2 tbsp. l. sesame seeds;
• 2 tbsp. l. sunflower or ghee;
• 2 tbsp. l. raisins;
• 2 tbsp. drinking water;
• 1 tsp. table salt;
• 1 tsp. spices

Step-by-step cooking process

You can cook steamed rice correctly with coconut flakes like this:

1. Pour vegetable or ghee into a thick frying pan, heat it on the stove, pour in the pre-sorted and washed rice, sprinkle with spices, sesame seeds, grated carrots and coconut flakes.
2. Mix the rice well, fry a little over moderate heat, stirring with a spoon. Soak the raisins in hot water and leave for a few minutes.

3. Add raisins to rice, pour boiling water, mix thoroughly.
4. Increase the heat to maximum, boil the contents of the pan, cover with a lid. Reduce heat to low and cook rice grains for approximately 20-25 minutes.
5. Remove the steamed rice from the heat, cover with a lid and leave for about 5 minutes. Distribute the finished dish into portioned plates, sprinkle with chopped herbs, stir and bring to the table.

Methods for cooking rice

Take a saucepan with a thick bottom, pour the cereal into it from a sieve, and fill it with water again. The ratio should be: one part rice to 1.25 parts water. Place the pan over high heat, but do not cover with the lid. Wait until the contents boil. Then the heating must be reduced.

To cook rice correctly, it is important to adhere to precise technology. Photo: thinkstockphotos.com

Cover the pan with a lid and let the rice cook over low heat for another 25 minutes. After this, add salt to the cereal, you can add butter.

According to the recommendations of some cooks, rice should be immersed in boiling water without pre-soaking and cooked for half an hour. In this option, the ratio should be as follows: for one and a half glasses of rice you will need a liter of liquid. The proportions must be observed as carefully as possible, and the lid should not be removed from the pan during cooking.

Now you can remove the lid, remove the pan from the heat and cover with a towel. Leave for 10 minutes. The rice will release steam and excess moisture, and it will become dry and crumbly.

Rice can be served as a side dish with fish, meat, or used as an ingredient in appetizers and salads. It’s hard to even imagine rolls, sushi and other oriental dishes without it. Rice can be used in sweet and salty, spicy and spicy dishes; it is suitable for desserts and puddings, as well as casseroles - everything will depend on the imagination of the culinary specialists.

There are 3 more ingenious rules for cooking rice that you should know, watch the video!

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Crumbly pilaf with lamb in a pan

It will take at least 60 minutes to prepare crumbly pilaf with lamb in a pan.

The ingredients should be enough for 8 servings of the dish.

Composition of ingredients

You need to take the following set of food products from the list:

• 300 g lamb;
• 1.5 tbsp. steamed rice;
• 1 onion;
• 1 carrot;
• 3 tbsp. water;
• 60 ml vegetable oil;
• 1/4 tsp. saffron;
• 1 tsp. paprika;
• 1 tsp. table salt;
• 1 tbsp. l. barberry;
• 1/4 tsp. cumin;
• 1/4 tsp. turmeric;
• 3 cloves of garlic.

Step-by-step cooking process

Cooking crumbly pilaf in a pan consists of the following steps:

1. Pour boiling water over dry barberry and leave for several minutes. During this time, peel the vegetables, removing the dirty layer from the carrots with a vegetable peeler, and remove the peels from the onions. Cut the carrots into strips and chop the onion into half rings.
2. Pour sunflower oil into a thick-walled pan, add the onion and fry it until transparent. Add carrot straw and continue frying for another 5 - 6 minutes. Wash the lamb in cold water, trim off excess fat and cut the piece of meat into small pieces.

3. Add the meat to the vegetables and cook until a small crust forms on the lamb.
4. Pour the saffron into the pan, finely rubbing it with your hands, add turmeric and soaked barberry. Pour 1 tbsp. boiling water and cook the ingredients over medium heat until the meat is cooked.
5. Wash the steamed rice thoroughly to remove excess starch, pour it into a saucepan and pour in the remaining water. The liquid should cover the grains by about 1 cm. Peel the garlic cloves and crush them with a knife, place the cloves on top of the contents and simmer the pilaf in a saucepan over low heat, covering with a lid, until all the liquid is absorbed into the rice.

After cooking, turn off the heat and let the pilaf steep for at least 15 minutes. You can serve the dish by placing it on a wide plate. You can use any greenery for decoration.

Why is it important to steam?

Doctors are loudly trumpeting the dangers of rice for the figure - the high sugar content, prohibitive glycemic index and high calorie content have made it the main enemy of all slender girls. In addition, it is a pure source of quickly digestible carbohydrates, which tend to actively “fill up” even the thinnest. Not the best option for weight loss! But don’t rush to draw conclusions and put an end to this product: there is a way to neutralize harmful components and reduce its calorie content.

If you're unsure whether you should soak your beans, we'll give you some facts. The most harmful and calorie-rich thing in this dish is starch. Under the influence of high temperatures, it is digested into a thick sticky mass (which is why cooking crumbly porridge is a real art). If you use soaking instead of cooking, the starch is removed from the grains into the liquid, and all you need to do is drain off this water, and with it everything harmful.

As a result, you not only lose weight, but also improve the condition of your body. Judge for yourself - after a week you will notice the following changes in your body:

• Losing weight by 3-5 kilograms;
• Getting rid of salts, liquids, waste and toxins;
• Normalization of digestion;
• A surge of strength and vitality;
• Acceleration of metabolism;
• Reducing cravings for junk food;
• Clean and glowing skin.

Types of rice and features of its preparation

Looking around the store windows, it is not difficult to notice that rice grains differ not only in shape, but also in variety and its processing. To cook them correctly and tasty, you need to study their features.

Types of grain

There are three types of grain:

• long grain;
• medium grain;
• round grain.

Long-grain, as the name implies, is distinguished by its oblong shape. Its grains are thin. The color may be white, brown or slightly transparent.

A distinctive feature is that during cooking it absorbs a moderate amount of liquid, but does not stick together or become soft. This is an ideal option if you want to please your loved ones with delicious fluffy rice. It is also great for side dishes, soups, stews, salads and appetizers. Proportions - 1:1.5-2. Cooking time - 20 minutes.

Medium grain has slightly more rounded grains compared to long grain. They absorb more liquid due to their high starch content. The output is slightly sticky and sticky grains, which can be used to prepare:

• risotto;
• paella;
• porridge;
• soups

Proportion 1:2-2.5. Cooking time - 20 minutes.

Round grain is distinguished by its content of resistant starch, which is why the grains stick together strongly when ready.

It can be either white or brown. However, this option is great for making pudding, milk porridge, pies, desserts and sushi.

During cooking, this type of rice absorbs much more water than long grain rice. Its proportion is 1:2.5-3. Cooking time 25 min.

Types of processing

Depending on this parameter, there are:

• brown or unpolished rice (sometimes called brown rice);
• white (polished);
• steamed.

The first type is obtained after minimal processing. At the same time, the bran shell is preserved, which gives the grains a specific flavor and has a large amount of useful substances:

• vitamins;
• zinc;
• fiber;
• phosphorus;
• copper

In addition to its taste characteristics and brown color, this rice has a unique aroma. Cooking time is about 35-40 minutes, maintaining a ratio of 1:2.5-3.

The most common and recognizable is white or polished rice. Its grains are smooth and can have any shape. Cooking time 15-20 minutes.

Steamed rice is obtained thanks to a special technology. It is first washed, then soaked in hot water, dried, sanded and bleached. This technology allows you to preserve a large amount of nutrients in the grains. The peculiarity of this processing is that the grains of rice do not stick together. Their cooking time is 20 minutes.

How to cook brown and other varieties of rice

Today, a large number of varieties of rice are known. Their number exceeds 20. However, the most common varieties are:

• Wild.

This variety is grown only in one place - the Great Lakes region of North America. It has a sweetish taste and a delicate nutty aroma. Rich in useful microelements (magnesium, phosphorus, manganese, copper, potassium) and vitamins. This variety is used for both savory and sweet dishes. Prepares for at least 40 minutes. Proportion 1:3.5.

• Brown.

It is the most nutritious of all varieties. Imported from the Far East. Used for side dishes, soups. Proportion 1:2-2.5.

• Red rice

Can't be sanded. It is also called hulled, since only the densest shell (husk) is removed from the rice grains. It takes about 25-30 minutes to prepare. It can serve as an independent dish or as a side dish for fish and meat. Proportion 1:2-2.5.

• Basmati, which is also known as Thai.

It has a distinct taste, for which it is recognized as the most valuable and elite. The most expensive is Indian basmati, although Pakistani is also popular. It is perfect for spicy dishes with fish and meat. Proportion 1:2. Time - 20 min.

• Jasmine.

Like basmati, it is a long-grain white rice variety. It has a delicate aroma and pleasant taste. Proportion 1:2. Cooking time is about 20-25 minutes.

• Arborio.

Grown in Italy. Great for making risotto. Has a delicate creamy structure. The grains have a round shape. It is necessary to maintain a ratio of 1:2.5-3. Cooking time is about 25 minutes.

• Camolino (Egyptian rice) has medium grain sizes. When cooked, it does not stick together and turns out tender. Suitable for both a stand-alone dish and for preparing stews, soups, and cereals. Proportion 1:2-2.5. Time - 20-25 minutes.

Cooking the perfect porridge

First you need to choose the right variety. Buy brown or unpolished, as they are much healthier for the body. The steamed or round variety will not work.

Since such grains cannot be steamed overnight, we will cook it for several days. To make this process more convenient, and for you to always have a ready-made portion at hand, use a special cooking system according to Malakhov:

• Take glass jars of the same size, marked 1, 2, 3 and 4;
• On the first day, pour four tablespoons of grains into jar No. 1 and fill with water;
• On the second day, change the liquid in the first jar and pour a portion into the second;
• On the third day we change it in two jars and make the preparation in the third in the same way;
• Fill the last jar with cereal and change the water in the first three again;
• On the fifth day you can start drinking the first portion. As soon as you empty it, fill it again and let it sit until ready, not forgetting to change the water every day.

This way, you will have prepared porridge on hand to eat on an empty stomach, and you won’t have to cook it until it’s ready. 3-4 tablespoons of grains is a conventional value, and you have the right to change this amount depending on your appetites and needs.

It doesn’t matter what kind of water you steam in – either cold or hot will do.

Video: Cleansing the body with rice

To cleanse the body, you should consume the product in the morning in this order:

• After waking up early in the morning, drink a glass of herbal or green tea. It will start metabolic processes and “awaken” the stomach from sleep;
• After half an hour, you can move on to your meal. It is prohibited to add butter, sugar or salt to the dish;
• Then you cannot eat or drink anything for 3-4 hours.

For lunch and dinner you can afford whatever you want. The exception is fried and fatty foods, as well as alcohol and milk.

With pork

To cook fluffy rice in a pan with pork, you need to allocate about 60 minutes. The ingredients are enough for 6 servings of the finished dish.

Composition of ingredients

You need to prepare this set of products according to the list:

• 500 g pork;
• 2 tbsp. steamed rice;
• 3 onions;
• 1 carrot;
• 4 cloves of garlic;
• 1 tbsp. l. table salt;
• 1 tsp. mixture of ground peppers;
• 1 tsp. paprika and turmeric;
• 80 ml sunflower oil.

Step-by-step cooking process

You can cook rice with pork in a saucepan according to this recipe:

1. Prepare the rice by rinsing it well in cold water. Remove the skins from the onion and cut it into half rings or feathers.

2. Wash the carrots in running water and remove dirt using a vegetable peeler. Cut the carrots into strips.
3. Pour oil into a thick-walled pan and heat it. Add onion and fry until transparent. During this time, wash the meat, cut off visible areas of fat and chop the meat into medium pieces. Add the pork to the onion and fry the ingredients until the meat is covered with a small crust.
4. Add carrots to the pan, turn the heat to low and cover with a lid. Simmer the mixture for about 10 minutes. Sprinkle steamed rice over the meat, add salt, turmeric, a mixture of ground peppers and paprika. Pour water over the ingredients to cover the rice by 1 cm.
5. Bring water to a boil and cook ingredients for about 30 minutes. until the rice is ready. After the specified time, turn off the heat and let the rice sit for about 15 minutes. Before serving, stir the dish and divide it into portions; use cilantro or other greens for decoration.

It is recommended to cook steamed rice properly in a metal container with a thick bottom. When cooking, the heat should be low. Otherwise the cereal will burn.

Choosing the right diet

Steamed rice is a kind of brush for our intestines, sweeping out all deposits, waste, toxins and other harmful substances.

It is best to clean for two weeks twice a year. The regime is easiest to tolerate in the fall and spring; moreover, this is a great way to tighten the body before summer or strengthen the immune system on the eve of winter.

It is worth mentioning that although this cleansing option has a beneficial effect on the body, it is more suitable for maintaining weight than for actively losing it. To significantly speed up this process, we recommend resorting to a more restrictive diet.

It represents three fasting days. All you can afford these days is one glass of grains per day. Don’t be scared - we are talking about dry cereal; when cooked, it increases in size several times, and you get a decent portion (700-800 grams). It must be prepared in the manner suggested above, and consumed in small portions throughout the day, washed down with herbal tea.

Rice diet for cleansing the body and losing weight

Short-term (1-3 days) fasting days are used as a rice diet to cleanse the body and lose weight. The diet for these days is 1 glass of dry cereal, prepared in the manner described above, and an unlimited amount of water or herbal infusions. It should be remembered that the calorie content of boiled or steamed rice is lower than the calorie content of rice cereal

– during the cooking process, this cereal absorbs a lot of water and increases in volume several times.

The calorie content of boiled or steamed white rice is 116 kcal per 100 g. The calorie content of boiled or steamed brown rice is 110 kcal per 100 g. A glass of cereal yields approximately 600-750 g of cooked rice. This amount is your daily diet.

There is a more complex method of rice cleansing the body, but, according to reviews of rice for weight loss and cleansing, it is also more effective.

Barley (pearl barley, barley groats)

We sell barley in two types: pearl barley (pearl barley, ground and polished whole barley grain) and barley grits (crushed, unpolished grain). Barley does not look as elegant as pearl barley, but it has more benefits - precisely because it is not polished.

How to cook pearl barley

Barley takes a long time to cook and usually after such a long cooking it has a mucous membrane, which is why many people don’t like it. But many people love it! To cook pearl barley in this classic way, pour the grain into salted water boiling in a large saucepan in a ratio of 1:3.5. Bring to a boil over high heat, stir, cover with a lid, reduce heat to low and simmer for 1 hour.

If you want to get rid of the sliminess, you'll have to do a little work. Pour the dry pearl barley into a saucepan or deep saucepan with a thick bottom and place over medium-low heat. Fry, stirring constantly and without leaving the stove, until the pearl barley acquires a dark beige color and smells of nuts, this is about 10 minutes. After this, pour salted boiling water over the cereal in a ratio of 1:2.5 - and cook over low heat, covered, for 30-35 minutes. With this method, the grains are elastic and very tasty.

Barley porridge

How to cook barley

Ground grains cook faster, require less water (both by about 25%), and produce less or no sliminess. But it’s also tastier if you fry it before cooking, not dry, but in melted butter.

Barley grits

What do barley cereals go with?

Like buckwheat, barley is considered a serious grain, and it is cooked with meat, in mushroom soups, pickles, or just like that. Barley really doesn’t go well with sweets (if you want to take a risk, take barley groats - it goes better with dairy options and sugar). But barley is also great paired with roasted vegetables (sweet peppers and eggplants), sun-dried tomatoes, and onions and carrots, chopped and fried as for pilaf - including fat tail, cumin, coriander and barberry.

How to cook rice porridge in a slow cooker?

Rice porridge with milk in a slow cooker is cooked at a ratio of 1:3, i.e., three parts liquid to one part cereal. Whether or not to add sugar, salt and butter is a matter of taste.

How to cook rice porridge from cereals in a slow cooker?

Ingredients:

• 1/2 multi cup rice
• 2 multi-cups milk
• 1 tsp. without top sugar
• a pinch of salt
• butter

Cooking instructions:

Grease the multicooker bowl with butter, add rice. Pour in milk, add sugar, salt. Stir gently. Close the lid, use the “Cooking” button to set the “Porridge” or “Grain” program. Press the “Time Setting” button, then press the “Cooking Time” button to set the indicator to 30 minutes. Press the “Start” button, wait until the program ends. Mix the finished porridge thoroughly to suit your taste.

How to cook rice porridge in a slow cooker using cereal?

Ingredients:

• 2/3 multi cup Myllyn Paras Rice Cereals
• 2 multi-cups milk
• 1 tsp. without top sugar
• a pinch of salt
• butter

Cooking instructions:

Grease the multicooker bowl with butter and add Myllyn Paras rice flakes. Pour in milk, add sugar, salt. Stir gently. Close the lid and use the “Cooking” button to set the “Porridge” program. Press the "Time Setting" button, then press the "Cooking Time" button to set the indicator to 10 minutes. Press the “Start” button and wait until the program ends. Mix the finished porridge thoroughly.

How to make fermented rice water at home

The miraculous effect of ordinary rice water on the skin and hair has not been confirmed by scientific research; only the centuries-old experience of women living in Southeast Asia speaks in its favor, but the benefits of fermented rice water have been proven.

To prepare fermented rice water, follow the instructions above. And then, instead of putting the resulting broth in the refrigerator, leave it in a jar at room temperature for 1-2 days. When the rice water begins to ferment and smell sour, put the jar in the refrigerator. You can add essential oils, such as lavender or rosemary, to the broth to give it a pleasant aroma.

Before use, dilute the fermented liquid with plain water, either drinking water, mineral water, or from the tap.

What to cook in: saucepan, slow cooker, double boiler or microwave

To prepare any type of rice, you can use the following equipment:

• A saucepan or deep frying pan.

Traditional option. It is best to choose a vessel that has a thick bottom. It will distribute heat much better and reduce the chance that the rice will burn.

• Microwave.

It is better to choose a deep bowl or bowl as a container, which should be covered with a lid after adding the ingredients. Cooking time will be at least 15 minutes. At the same time approximately every 5 minutes. It's worth stirring the rice.

• Multicooker.

It is most convenient to cook rice in such a device. Most models have a special program that only requires you to add ingredients in the correct proportions.

• Double boiler.

In this case, you should first bring the water in the device to a boil, and then place the washed rice in it. Cooking time is calculated according to recommendations depending on the variety and type of grain processing.

How to cook rice in a frying pan so it doesn't stick together

How to cook rice 3 effective recommendations

Cooking steamed long grain rice is not at all difficult. Even novice cooks cope with this task without any problems. Difficulties usually arise when preparing soft, round varieties grown in the Ussuri or Krasnodar regions. However, do not rush to get upset if you have already purchased such cereals. By following a few simple and effective recommendations, you can cook tasty and fluffy rice from absolutely any grain.

Rice fluffy

First, let's figure out why, during cooking, the grains stick together and form a shapeless, unappetizing mass. Rice contains a huge amount of carbohydrates, most of them are ordinary starch. Those who have ever prepared jelly probably remember that when combined with water and heated, it gelatinizes. The same thing happens when rice is cooked, starch is released from the grains and goes into an aqueous solution. As soon as such a liquid is heated to 60 C, it instantly thickens.

But if all varieties contain carbohydrates, why do some of them stick together while others remain crumbly? The fact is that any starch consists of amylose and amylopectin, and they have completely different properties.

• Amylose does not gelatinize.
• Amylopectin gelatinizes.

Rice grains

Depending on the ratio of these two components, rice acquires certain qualities. In round varieties, amylopectin occupies the largest part. He makes our porridge stick together. But the basis of long-grain varieties is amylose, which does not gelatinize.

With this basic knowledge, you can easily create a list of rules, the implementation of which will help avoid the grains sticking together.

• Be sure to wash the rice before cooking. This will help get rid of any starch on the surface.
• Try to “carry” the cereal through the gelatinization temperature as quickly as possible. To do this, place it in boiling water and heat it over very high heat.
• The transformation of starch into a paste is possible only in liquid.

If you thoroughly heat the rice in vegetable or ghee beforehand, it will not stick together during cooking. Since when heated above 65 degrees, complex polysaccharides lose some of their properties. It is on this principle that the preparation of real pilaf is based.

Flaky rice as a side dish - recipes

As noted above, fluffy rice is an ideal side dish for any meat, poultry or fish. It is nourishing, tasty and healthy. Various seasonings and other additives will improve the taste of rice. For example, make it more piquant or even sweeter.

In a saucepan on water

Most often, housewives cook any variety of cereals in question in a saucepan on water. The oriental dish turns out to be very tasty. For such a treat, in addition to rice (250 g), you need to take: 5 g each of turmeric and ground red pepper, a pinch of nutmeg and the same amount of granulated garlic, oil.

1. The required amount of grain is poured into a cauldron or any other container with thick walls.
2. The rice grains are poured with boiling water and left for 10-12 minutes. The water, which turns white, must be drained and rinsed, rubbing it with your hands until the liquid is completely transparent.
3. The rice in the selected container is again filled with water. The liquid layer should be a couple of centimeters above the grains.
4. All that remains is to add all the seasonings and salt to taste into the container and send it to simmer over low heat for 25 minutes. The lid does not open during cooking.

Another interesting recipe allows you to turn rice into a complete dish for lunch. It is perfect for the period of fasting. To prepare such a treat, add to the cereal (130 g): 70 g of canned sweet corn, a pair of garlic cloves, 1 pc. onions and carrots, as well as 160 g each of broccoli and young zucchini, salt, oil. Vegetables are thoroughly fried in oil, salted and mixed with rice boiled according to the method described above. Together, the ingredients cook in the pan for another 5-7 minutes.

In a slow cooker

Using a multicooker, you can greatly simplify the task of preparing a crumbly, tender side dish. The device must have a “Porridge” mode. For such a dish you need to take: 220 g of rice and 2.5 times more vegetable or meat broth, a clove of garlic, 40 ml. olive oil, a pinch of salt. How to cook rice in a slow cooker is described in detail below.

1. The cereal is soaked in ice water in the evening. In the morning, immediately before cooking, it is thoroughly washed under running water and then transferred to the multicooker bowl. The rice is poured with broth and salted.
2. The garlic is pressed whole into the grain. You don't even have to peel it.
3. In the “Porridge” program, the dish is prepared in 30 minutes. Some multicookers even have a special “Rice” mode. All that remains is to set the appropriate time in it.
4. After the corresponding signal, the lid of the device opens. The garlic is removed and discarded, olive oil is added to the cereal, and it is thoroughly mixed.

You can serve rice with spicy garlic sauce based on yogurt or mayonnaise. Traditional tartar with pickled cucumbers would also go well with this side dish.

In a steamer

The steamer is also used to prepare a delicious crumbly side dish - rice.

For satiety, you can add ham (220 g) and hard cheese (220 g). In addition, you will need to take: 280 g of steamed rice, 2.5 times more of any liquid (water or broth), half a white onion, salt, butter (preferably butter).

1. Since steamed rice is used to prepare the dish, there is no need to pre-soak and wash it. You can immediately send the product to the cereal bowl by adding salt and butter. The latter can be replaced with olive or walnut oil.
2. The cereal is poured with boiling water and cooked for 20 minutes.
3. While the rice is cooking, you can make a dressing for it.
4. Diced ham is fried in butter with white onion chopped in any convenient way. The cheese is grated on a coarse grater.

You can serve rice as a side dish in a variety of ways. And you can decorate the finished dish with herbs, nuts, fresh and pickled vegetables.

• If you want a portion of rice to look no worse than in a restaurant, you need to give it an original shape. For example, pour the still warm cooked cereal into a round or oval bowl, compact it well, and then turn it over onto a plate. A parsley leaf is placed on top, with meat or fish next to it. To form a beautiful portion, you can even take a regular whiskey glass. It will allow you to create a high, even mound of boiled cereal on a plate.
• Rice can simply be heaped onto a plate and topped with gravy or sauce. For example, fry a handful of flour in butter, pour heavy cream over it, sprinkle with grated cheese, granulated garlic and simmer until the mass becomes homogeneous. Rice goes well with all kinds of sauces based on dairy products, tomato paste and vegetable puree.
• Immediately before serving, the cooked cereal can be placed in greased foil or a baking dish. On top - add meat, vegetables, any sauces, grated cheese. This rice casserole can be served in portions directly in foil.

Rice can easily become a dish for a festive table if it is beautifully decorated and presented to guests in an unusual way.

Rice is a cereal rich in vitamins (especially B vitamins), minerals, and fiber; this cereal is widely used in cooking due to the fact that it goes well with various other products; Many cuisines around the world use rice in cooking. Rice comes in different varieties that differ in taste and health benefits. The most delicious and, alas, the most useless is white polished rice. Due to its processing, very few nutrients remain in it, but it also contains many vitamins. Wild or brown, unprocessed rice is considered more useful. Its shell contains a real storehouse of vitamins and minerals. It also has a lot of fiber.

All the beneficial properties of this product allow you to use rice for weight loss.

The vitamins contained in it strengthen the immune system, reduce anxiety, increase performance and improve mood, as well as improve the appearance of your skin, hair and nails. Microelements - potassium, phosphorus, calcium, magnesium and others - provide the necessary speed of chemical reactions in the body, strengthen the heart and blood vessels, improve blood composition, strengthen bones, stimulate brain activity, and speed up metabolism. Fiber removes waste and toxins from the body, as well as excess sugar and excess cholesterol, and it also stimulates intestinal motility. It is due to its high fiber content that unpolished rice is most useful for losing weight and cleansing the body. Rice is rich in acids, among which linolenic, oleic, stearic, and linoleic acids should be highlighted - they help reduce body fat mass and prevent the appearance of new fats. Rice also contains a lot of proteins, which are known to be building materials for our muscles, cells, enzymes, hormones, etc.

The healthiest rice for fighting extra pounds is lean, that is, rice without added sugar, butter, milk, honey and other additives. Moreover, you need to cook rice for weight loss in a special way - do not boil it, but steam it with boiling water overnight

, and in the morning just warm it up. This method of preparing rice for weight loss helps preserve all its nutrients and nutrients.

The use of rice as a means of weight loss is especially popular in Russia - the argument in favor of this technique is usually given as follows: residents of Asian countries who actively use rice in their diet are less likely to suffer from excess weight than those who do not eat rice. eaten, for example, by Europeans or Americans. In fact, rice for weight loss is certainly very healthy, but it “works” only in combination with other healthy foods - fish, vegetables, fruits, healthy spices, dairy products, eggs, cereals. If you eat rice and eat fast food and sweets at the same time, you will not see any effect on weight loss. But a balanced, balanced diet, including eating rice, will help you gain a slim figure and, more importantly, good health.

Varieties of rice grains

Based on their shape, it is customary to distinguish between long-grain, medium-sized and round cereals. The latter contains a large amount of starch. Its grains stick together well, so they are used to prepare sushi or dairy dishes.

Long grain rice (white, brown, red) is ideal as a separate side dish. Varieties with medium-sized grains are good for pilaf, risotto, paella, and soups. When boiled, they are added to salads.

Viscous porridge

The viscosity of porridge is not only the method of preparation, but also the quality of the grain. Not in the sense of “good or bad,” but the variety or method of processing cereals in production. There are cereals (varieties within the same species) that contain more starch than others - and no matter how you cook them, they will be more sticky as a result. A classic example is Fig. Short-grain rice and some varieties of medium-grain rice release quite a lot of starch when cooked, and if used correctly, it turns out to be a delicious risotto or rice balls for sushi. And there is also sticky rice, which is called just that, so that no one tries to make it crumbly - it won’t work at all, and why? Or if you grind the cereal so that it cooks faster, the same effect is possible - this is clearly visible in buckwheat. But crushed wheat (bulgur or dzavar) can be cooked both crumbly and viscous.

Viscous porridge is something from childhood, as they say in English-speaking countries, comfort food, “comfortable”, familiar, cozy food

Different ways to prepare rice: for salad, as a side dish, for sushi

Another important aspect when cooking rice is the choice of dish. After all, you cannot use the same variety for both risotto and salad.

• Rolls and sushi

For this dish, according to the rules, Japanese rice is used. It can be replaced with round grain. Proportion 1:1.5. At the same time, it is recommended to add a piece of nori along with the water, which is removed before boiling.

After this, cook for another 15 minutes and then remove from the stove. However, it is too early to use it. It is necessary to let the rice stand for another quarter of an hour. Next, you can season and start cooking sushi.

• Risotto

Arborio, Carnaroli and Vialone varieties are suitable for this dish. Their distinctive feature is the presence of two types of starch. Moreover, during the preparation of this dish, the rice is not boiled, but is first fried with other ingredients (traditionally with vegetables), and then stewed in broth for about 20-25 minutes.

• Salads

There are many recipes for various salads that use rice as one of the ingredients. To make the dish tasty, you need to choose certain varieties (basmati, jasmine, wild). They will not get soft during the cooking process and will not stick together.

• Garnish

For such a case, it is worth paying attention to those varieties that do not overcook. Basmati, wild, jasmine, indica are the best options, in the preparation of which there will be no problems due to gluing or boiling.