How to cook rice properly for garnish: recommendations, methods, recipes and reviews

Rice is a very popular cereal. Despite the fact that it is cultivated in Southeast Asia, it is popular and known all over the world. Many housewives are wondering about how to properly cook rice on a garnish? The correct answer is that the way of cooking depends on its kind. Consider this in more detail and offer a few simple recipes.

Ordinary varieties of rice

There are more than a thousand kinds of this cereal. Each of them is intended for cooking certain dishes. In addition, different varieties of rice have their own technologies for how to cook rice properly for garnish.

The brown variety is very fragrant and is prepared longer than polished species. With him you need to tinker. But the dishes made from it are very delicious.

The most popular and traditional is long-grain rice. There are several varieties familiar to us.

One of the most common is fragrant jasmine. It is used in oriental dishes.

The second grade of long grain rice is basmati. Due to its nutty aroma and friability, it is the best option when cooking pilaf. The secret of its success is that after treatment it is aged for a year.

Masters actively apply round grain rice.

One of the most common varieties is camolino. This is Egyptian croup. In the preparation, you must first fry it. Thanks to this, rice will not stick together, will acquire a unique aroma and delicate taste.

The Italian variety of arborio is used in the preparation of soups and risotto. This groats can perfectly absorb the tastes and flavors of all the ingredients of the dish. When cooking rice gets a creamy texture. Dishes are very delicate and creamy.

The most starchy rice is sticky (sweet). In the process of cooking, the croup is completely dissolved and becomes a consistency, like a dough. Such a semi-finished product is excellently rolled out. It is usually prepared crackers or patties moti.

Unusual rice varieties

One of the species is black rice. It can be of two kinds - Thai and Nanking. The first of these is used for preparing the second dishes and salads, and the second for desserts.

Red rice has a pronounced nutty aroma. It is used as a side dish.

Wild rice is a real find. It goes well with meat and fish. But the end result will depend on how to properly cook the rice on the garnish. According to the owners, it takes a long time to prepare it. Only in this case will he reveal his unique taste qualities.

How to cook the friable rice for garnish

There are several cooking rules. Let us dwell on them in more detail.

The first rule. It is necessary to take long grain varieties.

The second rule. It is not recommended to add a lot of water. Otherwise, you get a gummy and unappetizing side dish. If the liquid is small, you just need to add boiling water or leave the rice under the lid after turning off the fire.

The third rule. Rice is poured only with boiling water.

The fourth rule. Pour boiling water for half an hour, then rinse. This procedure is recommended to be done several times.

The fifth rule. Fry the rice before cooking.

Reviews recommend pouring water so much that its level was 1 cm above the rice, do not open the lid while the product is boiled, and leave the cooked dish to cook after cooking. Do not forget to salt. Also, the advice is to cook rice for a couple.

We offer an excellent recipe. Pour a little oil into the stewpan. Add chopped onion, carrot and pieces of green beans (200 g). Fry the vegetables for a few minutes. Rinse a glass of long grain rice, drain completely. Fry the rump with the rest of the vegetables for a few minutes. Then pour a half or two glasses of boiling water. Cook under a tightly closed lid.

Pilaf with pumpkin

First, let's look at how to cook a long rice for a garnish:

1. Rinse the rump with cold water five to seven times. The liquid should become transparent.

2. Pour the groats so that the water is 2 centimeters higher. Salt and tightly close the lid.

3. Turn on the cooking zone to maximum and cook the rice for five minutes. Then reduce the heat and leave for a quarter of an hour.

4. Turn off the cooking zone and leave the rice for five minutes. Add the oil, stir and close the lid again. Leave the rice on the stove.

5. Cut two hundred grams of pumpkin into a medium cube. Grind the carrots and onion, fry for five to seven minutes. Now you can add a pumpkin. Cook it for fifteen minutes on a small fire. We add Fig. Pilaf with pumpkin is ready.

How to cook round-grain rice on a garnish with green onions

1. Croup (200 g) to scald with boiling water and rinse with cold water. It is recommended to repeat this procedure several times.

2. Pour rice 300 grams of water, bring to a boil and leave for twelve minutes. The cover must be closed very tightly. Fire is necessary average. After twelve minutes, look into the pan. If there is no liquid left, the rice is completely ready. A little salt it and add butter.

3. Fry the chopped onion and carrots for a few minutes. Grind the green onions, put in a frying pan and add rice. Stir the dish thoroughly and serve immediately on the table. Garnish is ready.

Pilaf with steamed rice, bell pepper, beans and green peas

This dish is recommended to cook from a special cereal. It is specially treated with steam. It turns out friable and flavorful dish. First, let's look at how to cook steamed rice on a garnish:

1. In a saucepan with a thick bottom, pour the rump and pour water. The recommended ratio is one part of rice and 1.25 of water.

2. The pan is put on a strong fire, but not covered with a lid. After boiling, reduce the heating.

3. Cover the pan and cook the croup for a little fire for twenty to twenty-five minutes. Then add salt and butter.

4. While the groats are boiled, fry the cubes of Bulgarian pepper, green peas, chopped onion, string beans and corn in a frying pan. Pour rice and mix thoroughly. The fragrant and crumbly garnish is ready.

Pilaf "Exotic"

It is recommended to cook this dish from black rice, as this garnish always turns out friable. Groats can give the pilaf an unusual taste and original appearance. So how correctly to cook rice for garnish? Easier than it seems, but longer in time.

1. Soak a glass of black rice in cold water and leave overnight. This will preserve all the useful properties of grains.

2. In the morning, pour three cups of water in an enamel pot, bring to a boil, add salt and pour the rump. Cover and leave to cook on a small fire for forty minutes. Stir it is not necessary.

3. Black rice should increase in volume four times after cooking.

4. In a sauté pan, roast the ground bacon, onion and garlic. After ten minutes, add the frozen string beans and corn. Fry a bit, add the cooked rice and butter. Serve with slices of avocado, sprinkled with herbs.

Pilau "Multicolored"

This dish is recommended to make of white and black cereals. How to cook rice in a garnish? You must first prepare the black rice, and half an hour before the end of cooking put on the plate white long grain. Then mix everything with salt and butter. In such pilaf you can not add seasonings, vegetables and roots. Thanks to a combination of varieties of rice, it turns out to be original to the taste and very beautiful.