Boil a delicious rice is easy, but not too easy. If you just pour the rump in a saucepan with water and cook, stirring with a spoon like other porridges, you will get an unappetizing wench. And after carrying out such experience in practice, many are wondering how to properly cook rice. Let's start with the fact that rice is different, so they prepare it in different ways.
We choose rice
Long-grain rice is well suited for preparing a crumbly garnish for various dishes from meat, fish, vegetables and seafood. It contains less starch, so it will less stick together. Medium-sized rice can be used as an ingredient in soups and for risotto. To cook a crumbly garnish from medium-sized rice is not too simple, usually the dishes from it have a rather viscous consistency. For the preparation of sushi and rolls, as well as puddings, casseroles and milk porridges, rice with round grains perfectly suits - it adheres well. The color of rice is also important: white rice is less useful than yellow and boils slightly faster. Brown and red rice varieties are very suitable for dietary nutrition. The grains of red and brown rice are cooked one and a half to two times longer than whites or yellowish, and in ready-made form they are slightly harder than ordinary varieties of rice. "Wild rice", in fact, is not rice. Before cooking the grains of this cereal soak for several hours and cook for about 1 hour. This cereal is very useful, but the taste is for an amateur, specific.
How to cook rice on water?
First, any rice must be prepared for cooking, for which it must be washed thoroughly with running cold water. You can use a sieve, but it is better to wash the rice in a bowl. To wash it is necessary time 5, and even more - last water should be transparent. Now the rice needs to be soaked (that is, pour 1 part of rice with 2 parts of cold water and leave at least half an hour), so it will be more crumbly. Then, salt water and you can cook rice. Do it best in the cauldron, but you can and in a saucepan.
In what proportions to cook rice, depends on the desired result. Usually the proportion is made from the calculation for 1 part of rice - 2 parts of water. The main rule for the preparation of crumbly rice: do not interfere mechanically in the cooking process. That is, do not stir the spoon, otherwise it will be a blur! Cook on medium-low heat for 8 to 20 minutes (depends on the variety), the remaining water is drained. You can wash it with boiling water, or you can not do it. It is better, when rice is almost not cooked - so it is more useful for the stomach.
How to cook long-grain rice?
Rinse well the right amount of rice, place in a saucepan, pour over 1.5-2 times the amount of water. Bring to a boil without manipulating the pan with a spoon! Reduce the heat to a weak, you can cover the lid loosely. Cook for 8-12 minutes (brown or red varieties - longer, try the test, or read the instructions on the package), drain the water (you can use a sieve). Can be rinsed with boiled water. Rhys is ready.
How to cook round rice?
Round rice before soaking it is better to wash with boiling water, then soak in cold water for 40-60 minutes. Then merge the water,
How to cook rice on milk?
Washed and soaked rice cook as usual, no more than 10 minutes. We merge excess water. Simultaneously, on the next burner, boil the milk, after washing the pan with water. Slightly undercooked rice put in milk and cook for another 4 minutes. You can add a little natural butter, raisins, crushed dried fruits (dried apricots, prunes, figs, etc.) - it will be very tasty.