Cooking rice: variations, tips and treatment

Rice is the most popular product not only in Japan, but also in Russia, it is loved for its taste and nutritional value. Preparation of rice takes a little time, but the result is always excellent. This croup contains a fairly high amount of carbohydrates and few proteins, and, most of all, it lacks fats, making this product indispensable for people who control weight and who sit on a diet.

The use of cereals is proved by nutritionists and doctors, since It is rich in vitamins E and B, also trace elements and minerals that favorably affect intestinal peristalsis. In the world there are a lot of varieties and types of rice. That's why cooking rice is very popular in different countries. From this product you can make a wide range of delicious and healthy dishes.

Main courses, side dishes, salads, soups, risotto, pilaf and many other equally interesting dishes can be seen on the tables. It seems there is nothing difficult in its preparation, but to make the rice crisp and tasty, you must adhere to a number of rules. Today we will tell you a few basic recipes and give advice on preparing this wonderful product that will help you create fragrant and delicious dishes.

A few tips

Before you boil the croup, it must be prepared. Both round and long rice should be well rinsed in water until the water is clear and clean. The round should be soaked in water for 15 minutes, then rinse it.

A long sort of cereals is simply dried on a towel. In order to make the rice crumbly, after drying it should be fried just a couple of minutes in vegetable oil, and then boil.

What to cook with rice: simple meals for every day

The easiest way is to cook rice. But to make the product more piquant, it is recommended to cook it on vegetable or meat broth. Give the broth to boil and pour rice into it (for 200 grams of cereals, three glasses of broth / water). Be sure to add salt, butter gram 50, to give the dish a golden color, you can put a teaspoon of turmeric or tomato paste.

Let the broth once again boil, then put on a slow fire and cover the lid for 20 minutes, until the bulk of the liquid boils away. This garnish is perfectly combined with fish, meat dishes - you can already boiled rice sprinkle with lemon juice.

Preparation of rice according to Indian traditions

Rinse the groats thoroughly and dry it. In the cauldron, heat the melted and vegetable oil approximately 2 tablespoons. On these oils fry rice, salt and season with cumin, turmeric - once again fry and pour a few glasses of water, bring to a boil.

After boiling, cover tightly with a lid and cook on low heat, as usual. Fill the prepared dish with butter and gently loosen it.

Rice for sushi: how to cook at home

Method 1

To do this, it is better to use cauldron, but you can take a pot with a thick enough bottom. It will take a "Nishiki" rice 1 kg, cold water, "Dashi Kombu" alga (5 cm), rice vinegar 100 g, salt and sugar.

Rice is washed and cooked for half an hour under a closed lid. After the rice boiled, we add algae to the cauldron, boil and take out a little, cook for another 10 minutes. Leave it under the lid for 15 minutes, then mix it. Rice is not soluble and does not season with anything.

We prepare the dressing: lightly heat rice vinegar, add sugar to it in 80 g. And salt, stir it. With the resulting sauce, water our rice and mix well, leave for half an hour. The rice for sushi is completely ready.

Method 2

Rinse the rice in a cauldron of boiling water, cook until the liquid is completely absorbed (under the lid). In a bowl, mix the vinegar, sugar, lemon juice and salt, put it on the fire and let it boil. The resultant dressing water the finished rice.

Preparation of rice. Method 3.

Preliminary rice is kept in water for about half an hour. Then put the cook. After boiling, leave to languish for 10 minutes. Turn off the hotplate and leave under the lid for 15-20 minutes.

We prepare the dressing for sushi: lemon juice, sugar, salt and rice vinegar put on the fire and, stirring, let the sugar completely dissolve. We fill the sauce with rice.