How to cook rice and why should it be steamed?

Rice refers to cereals and is known as a valuable food product for more than five thousand years. His homeland is China, from where he spread throughout the southeastern hemisphere of the Earth. Today there are more than twenty kinds of rice, which have numerous subspecies and groups. Now, when buying rice in the store, we can see 3-4 of its kind: white, yellowish, round or long. But there are still pink, black, brown, brown and red. Each kind of rice has its nutritional qualities, they have different properties and require different ways of cooking. Transparent rice grains indicate that this is a grain of solid structure, and the mealy grain has a soft structure. The softer grain is able to absorb a large amount of water, which determines the ability of the finished product to stick together or be crumbly. If you buy a certain cereal, you need to learn how to cook rice.

Long rice has an elongated shape with pointed tips. Such a rice is small and large, with a hard structure and a soft one. It is better to use it for cooking pilaf, garnishes. Its preparation does not require special attention, since it does not lose shape, does not stick together during cooking and has the appearance of excellent crumbly porridge.

How to cook rice for garnish?

A long thin and fine rice with a transparent structure is washed, soaked for 2-3 hours in cold salted water, washed once more, and only after that it is boiled. Long rice with a powdery texture is washed in cold water, then steamed with boiling water, rinsed again with cold water, and then boiled over low heat.

How to cook rice or crumbs?

Medium-grained rice is best used for cooking risotto, in pies or for soups. Such a variety has an unstable viscous structure. Medium-sized rice is also washed with cold salted water, removing flour dust, water can be changed once or twice. After that, you can burn it with boiling water, so the grains will stick together less when boiling. Cook the rice on low heat until the liquid evaporates. The pan can be covered, create conditions for slow cooling. In this form, rice porridge swells, comes to readiness, but it sticks together less.

How to make rice crumbly to cook from a round rice garnish?

Round rice is ideal for making rolls, sushi, milk porridges, casseroles or puddings. It needs to be washed, dried and lightly fried in a hot frying pan with sunflower or butter until it is transparent. Then it is poured with water one centimeter above the rice layer, and cooked over moderate heat. When all the liquid has evaporated, the pan is closed tightly, insulated in an affordable way. Finished rice will be in 10-15 minutes. Brown rice requires a longer time for cooking, but it contains more nutrients and vitamins and is ideal for a healthy diet. The dishes from it have a nutty taste, and a pleasant view that attracts gourmets.

How to cook rice, pilaf, having only a grain of soft and round varieties?

Rinsed and dried rice fry in olive oil in a brazier until golden brown. Then pour boiling water or broth and cook until done. If you cook pilaf, then roast the roasted rice over the cooked meat and vegetables, fill it with water and cook until ready.

How to cook rice in a microwave oven?

Rice pre-soaked in boiling water, twice for 5-10 minutes. Having been in boiling water, it will swell and will be brought to semi-preparedness. Now fill it with salted water, 1-2 cm above the rice layer, and put in the microwave for 15-20 minutes. Oil is better to add on readiness.

Simple tips will help you cook tasty and satisfying.