Rice is one of the most common side dishes. At the same time, it is ideal for making cereals, puddings, salads, casseroles and pilaf. This cereal culture is rich in vitamins and minerals, and is also perfectly absorbed by the human body. Dealing with all the intricacies of cooking rice is not as easy as it seems at first glance. Therefore, many do not know how to cook it in order to turn not just into an edible mass, but into a real culinary masterpiece.
Pick your recipe
You will need
-
- For 2 servings:
- 150 ml of rice;
- 1 teaspoon of salt;
- 300 ml of hot water;
- vegetable oil;
- pan with a lid;
- wooden spatula;
- beaker;
- fork or sticks;
- kitchen towel.
Instruction manual
1
Take rice (for cooking it is better to use basmati, this variety has long, sharp, thin grains, and it turns out more fragrant, more beautiful and tastier than others). Place it in a sieve and rinse in cold running water for 1-2 minutes.
2
Pour a small amount of vegetable oil into the pan and add rice. Stir it with a wooden spatula until all the grains are covered with oil. It is thanks to this that the rice will turn out friable.
3
Boil the water in the kettle and pour the required amount into a measuring cup. Remember: there should be 2 times more liquid than rice. For example, 150 ml of rice will require 300 ml of water. Then pour boiling water into the pan. Next, add salt, about 1 teaspoon for every 150 ml.
4
After you have added hot water, stir the rice. This should be done only once, because with more frequent stirring, you can break the delicate grains. Then starch will stand out from them, and your side dish will turn out sticky.
5
Cover the pan and reduce heat to a minimum. Cook brown rice for about 45 minutes and white rice for about 20 without lifting the lid. If you open it and let off steam, the rice will cook much more slowly. And you need to weld it as quickly as possible.
6
Check the readiness of rice by tasting a grain of tooth. You can also find out if your side dish is ready by gently tilting the pan. If liquid is collected at its edge, rice should be cooked for a few more minutes.
7
When the rice is ready, turn off the heat and remove the lid from the pan. Then lay a clean kitchen towel on top for 10-15 minutes. It absorbs all excess moisture, and your side dish will remain crumbly and dry.
8
Before serving, loosen the rice with a fork or chopstick.
note
Unpolished rice is most useful. Since many vitamins and amino acids are concentrated precisely in the shell of the grains.
Useful advice
Always measure rice by volume using a measuring jug. Measure 65 ml per 1 serving (130 ml in 2 servings, 260 ml in four, etc.).
A pan with a large diameter is very suitable for cooking rice. After all, the thinner the rice layer, the better it cooks.