Rice is a favorite side dish for many, and this is not surprising.
Tender, friable cereal goes well with fish, vegetables or meat. In addition, rice groats are very healthy.
It contains vitamins of group E, B and PP, as well as all the necessary minerals.
But, unfortunately, not every housewife knows how to cook rice so that it is crumbly. That is why many do not cook it for a side dish.
We will tell you all the secrets and tricks of making friable rice.
How to cook rice so that it is crumbly - the basic principles of cooking
The methods and time of cooking rice depends on its variety. For the preparation of friable rice, not all varieties are suitable. The perfect crumbly side dish will come from long-grain rice. Round-grained and medium-grained quickly absorb water and stick together during cooking. These rice varieties are used to make casseroles, risottos, puddings and soups.
So, how to cook rice to make it friable? The first thing we do is soak the grits. But before that, we wash it several times. This is done in order to wash off excess starch, husk and dust from the cereal. After that, soak for half an hour in cold water.
There are three ways to cook rice to make it crisp.
First way. Rice groats are thoroughly washed. Then fill it with cold filtered water and leave for an hour. Rice should absorb almost all the water. Now they add some more drinking water and cook over low heat for about five minutes, without stirring.
Second way. I wash the cereals in several waters and soak for a quarter of an hour. Then they put the rice on a sieve and wait for all the water to drain. Put the pan on the fire and heat it well. Spread rice in it and, stirring constantly, cook until the moisture has completely evaporated. After that, the dried rice is sent to the pot with the broth, put on fire, and boiled, from the moment of boiling, ten minutes under the lid.
Third way. As in the first two methods, the rice is washed and poured into boiling water. They wait for it to boil and lay it on a sieve. They are washed under the tap and again lowered into water, only in the cold. Put on the stove and cook, stirring occasionally, until tender.
Remember that the proportions of rice and water should be about 1: 2. Cook rice in any of three ways, and you get a crisp and tasty side dish.
Recipe 1. Loose Rice
Ingredients
two and a half glasses of rice;
a pinch of nutmeg;
5 g of turmeric;
20 g of salt;
5 g ground paprika;
50 ml of vegetable oil.
Cooking method
1. Measure the right amount of rice cereal and pour it into a cauldron or thick-walled pan.
2. Boil water in a teapot and pour rice with boiling water. Leave the croup to infuse for ten minutes. Water will turn white as milk. After this time, drain this water and rinse the groats under running water, rubbing it with your palms. Repeat the procedure until the water becomes clear.
3. Transfer the cereal to the cauldron. Pour water into the rice so that its level is two centimeters higher than the cereal.
4. Add turmeric, nutmeg and paprika to the rice. This will make the rice side dish tasty, spicy and fragrant. Pour in vegetable oil, salt and mix well.
5. Put the cauldron on the fire and cook over low heat, covering with a lid, for about 20 minutes. Do not open the lid during cooking and do not mix rice.
Recipe 2. Loose rice in a slow cooker
Ingredients
a glass of long grain rice;
30 ml olive oil;
two glasses of broth or filtered water;
a pinch of salt;
clove of garlic.
Cooking method
1. Pour rice cereal into a bowl and rinse thoroughly under running water.
2. We transfer the washed rice into the capacity of the multicooker, fill it with broth and salt. Put the unpeeled garlic clove in the middle of the rice. We turn on the program "Rice" or "Porridge" and cook the cereal for half an hour.
3. After the beep, open the cooker lid and take out the garlic. Pour olive oil into the rice porridge and mix. Serve as a side dish to fish or meat dishes.
Recipe 3. Loose Rice with Vegetables
Ingredients
one and a half glasses of long-grain rice;
salt;
three glasses of purified water;
onion head;
a pinch of ground black pepper;
carrot;
50 ml of soy sauce;
lean oil.
Cooking method
1. Measure the required amount of cereal and pour it on a clean table surface. Sort the rice and shift it into a deep bowl. Pour the cereal with water so that it completely covers the rice. Stir and drain the whitened water. Repeat the procedure until the water becomes clear. Place the washed rice on a sieve and leave it so that the cereal is slightly dried.
2. Put a pot of water on an intense fire. As soon as the water boils, slightly salt it and pour in a little vegetable oil. Stir and pour the washed rice into boiling water.
3. Mix the cereal so that it does not have time to stick to the walls of the pan. Cover and cook rice for three minutes until the water boils again. Then reduce the heat to a minimum and cook until fully cooked. Turn off the fire.
4. Peel and wash the vegetables. Cut the onion into small pieces, chop the carrot into thin slices.
5. Heat a little oil over medium heat and fry chopped vegetables in it until golden brown, periodically stirring with a wooden spatula. Put the fried vegetables on a plate.
6. Put boiled rice in a pan and evenly distribute it along the bottom. Fry for three minutes, pepper and salt. Now add the fried vegetables and mix until smooth. Pour all the soy sauce, mix again with a spatula, turn off the heat and cover. Serve as a side dish for fish or meat.
Recipe 4. Loose Rice with Beans, Green Peas and Corn
Ingredients
two cloves of garlic;
rice - 200 g;
broccoli - 100 g;
100 g of green beans and green peas;
a can of corn;
onion head.
Cooking method
1. Put the rice washed in several waters in boiling, slightly salted water. Cover the pan with a lid and cook the cereal for a quarter of an hour at minimum heat. Turn off the fire and set the rice aside.
2. Peel the garlic, put the deep frying pan on the fire and pour in the olive oil. Fry crushed garlic cloves in hot oil. Then remove them, we only need the aroma of garlic.
3. Peel and wash vegetables under the tap. Finely chop the onion head. Cut the carrots into large quarters. Send vegetables to the pan and fry until soft. Sprinkle them with a mixture of dried herbs, pepper and salt.
4. Now add green green beans, sliced and frozen green peas. Stirring constantly, fry for five minutes.
5. Add canned beans and fry for the same amount of time.
6. Broccoli to disassemble into inflorescences and cut into pieces. Add to other vegetables and fry for five minutes. Pour a little boiling water into the vegetables and simmer, lid for a quarter of an hour. If after this time not all the water has evaporated, turn down the heat and extinguish a little more, without covering. Add rice to the vegetable mixture, mix and warm for ten minutes, covering with a lid. Serve as a standalone dish or side dish.
Recipe 5. Loose Zucchini and Broccoli Rice
Ingredients
120 g of rice cereal;
ground black pepper;
60 g of carrots;
kitchen salt;
70 g of onion;
10 g butter;
70 g of zucchini and broccoli;
50 ml of vegetable oil;
70 g canned corn;
2 cloves of garlic.
Cooking method
1. Rinse and boil rice until cooked using one of the above methods.
2. Peel onion, garlic and carrots, rinse and cut into small pieces. We put the pan on the fire, heat it, pour in the vegetable oil and add the butter. We put the garlic in the pan, after 30 seconds we put the chopped vegetables. Fry over moderate heat for three minutes.
3. We wash broccoli and cut inflorescences. My zucchini and cut into cubes. Spread broccoli and zucchini in a pan and continue to fry for a couple more minutes. Then cover, twist the fire and simmer the vegetables for the same amount of time.
4. Add the corn, mix and warm everything together for another minute. Then we put boiled rice, season with salt and spices and mix everything again. Cover and warm for a couple of minutes. Serve as a standalone dish or as a side dish.
How to cook rice to make it friable - tips and tricks
To make the rice crumbly, strictly observe the proportions of the volumes of water and rice. It should be 2: 1.
Pour boiling water over rice.
Cook rice in a thick-walled pan or cauldron.
After cooking, do not open the lid for at least another quarter hour.
Salt the rice at the end of cooking.
