1 cup of long-grain rice;

2 glasses of water or broth;

salt to taste.

Instruction

fig fig fig fig fig

fig fig

fig fig fig fig fig It turns out sticky.

Wait 10 minutes while fig fig fig

When fig fig fig

Video on the topic

note

Helpful advice

What religion would not be confessed to which social circle did not belong, rice remains one of the most consumable grain crops on the planet. This product is perfectly combined with vegetables and fruits, it can be submitted to meat and fish. Rice is used in any diet, as it does not saturate the body, but at the same time satisfies its energy needs. Rice contains proteins, carbohydrates, potassium, calcium, magnesium and phosphorus. In order to make rice properly, it is necessary to deal with its varieties. Remember that different varieties are prepared in different ways, respectively, and taste will be different.

The most popular is the long-grain rice. This rice variety is used for Plov, as well as a garnish to meat or fish. The perfect rice variety for soup is the average rice. It will absorb more water and give the dish viscous consistency. A frequent guest when cooking is white rice. It is not necessary to overestimate it, since such a rice variety has been grinding, which means it contains less useful vitamins. The most useful is the brown rice variety. The crude shell carries the maximum benefit.

If the recipe does not specify the volume, and the "salt to taste" is written and you doubt how much you need to measure it, follow these recommendations:
- Two hundred fifty milliliters of broth, soup or sauce sufficiently one teaspoon salt;
- on every shelter meat placed two teaspoons of salt;
- one teaspoon of salt is enough for four cups of flour;
- When cooking porridge, put one teaspoon for every two glasses;
- with vegetables there is enough one teaspoon for every three glasses of water;
- One tablespoon of salt goes on the floor of a liter of water for cooking.

If you do not have at hand, specified in the recipe, shallow cooking salt, and there is a larger salt, for example, kosher, then remember that one tablespoon of large salt is equal to about two teaspages of cooking.

If the recipe indicates "salt on the knife tip" or "pinch of salt", then this is equivalent to two grams of salt. Salt "At the tip of a knife" usually take a knife with a rounded tip, with a slide.

If the salt in the recipe is indicated, and you do not have a kitchen on hand, then measure salt with spoons or if it is necessary so much, cups.
- in one dessert spoon, approximately five grams of salt;
- in one teaspoon, without a slide, about ten grams of salt;
- 27 grams of small table salt are placed in one tablespoon;
- In one cup about 180 grams of salt.

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Rice is very widely used in the kitchen of different nations. Somewhere from it prepare the first dishes, someone likes desserts from it, and the Eastern peoples rice is considered the main food product. To do this, they are just boiled and eaten.

You will need

• • 1 cup of rice
• 2 glasses of water
• capper with a dense lid
• timer

Instruction

There are many rice varieties and methods of its preparation, as a result of which boiled rice has the most diverse consistency at the exit. Rice prepared by classic recipe, can be eaten like independent dishand as an ingredient when implementing complex recipes.

Wash the rice well until the water after it remains transparent. Muddy suspension in water means that the rice contains a large amount of starch crumb that gives a sticky mucus during cooking.

Boil the water, add salt into it, pour rice, cover the saucepan with a lid. You do not need to open the lid or interfere with the contents of the pan. Start the timer, hold 5 minutes on a strong heat, then reduce the fire to the middle and cook 2 minutes. For the final 2 minutes, reduce the fire for a minimum.

Turn off the fire, but do not open the lid for another 10 minutes. After this time, you will find ready-made in a saucepan crumbling, Crupinka to Grazing. Another advantage of this method is that rice during cooking does not burn, and hence the pan remains clean.

Related article

Sources:

• boiled Figure

Boiled fig - universal fast in cooking garnish and for fried meat, and for fish, and for mushrooms and vegetables. Prepare crumbly tasty fig It is not so difficult if with his cooking some subtleties take into account.

You will need

• • For 4 servings:
• 1 cup of long-grain rice;
• 2 glasses of water or broth;
• salt to taste.

Instruction

First measure the right amount figand rinse it with cool water to remove garbage and dust. For this fig Push up in a saucepan, pour water into it in 2 - 3 times more than cereals. Spoon or hand mix thoroughly fig Several times, the pop-up garbage remove, and drain the water. Do this procedure 4 - 6 times until the water becomes completely transparent. Then fill fig Cold water. After 20 - 30 minutes, beat fig On the colander, give water to drain, and grains a little dry.

Now pour water into a saucepan of stainless steel with a thick bottom and sprinkle it. Solit water a little stronger than you want to get ready fig. Put the saucepan on the fire and bring water to a boil. If you cook fig on the side dish, then instead of water it is better to use chicken, meat or even fish broth.

Be carefully and evenly fall asleep fig in boiling water. Make fire on the average, but so that at the same time the water continues to boil. Tightly cover the saucepan with a lid in order to fig Good chaired. Watch the water. She should not pour out on the stove. Interfere fig not necessary! Otherwise the spoon can be broken figowl grains, the starch will be separated from them and in the end fig It turns out sticky.

Wait 10 minutes while fig boils Then reduce the fire until the minimum and wait for another 10-15 minutes while fig Job. After time, a little tilt a saucepan. If water appeared, then cook fig a few more minutes. If there is no water, then neatly spoon make a small deepening near the edge of the pan. At the bottom of the water should not be.

When fig Finally will be ready, carefully quickly hinder it while it is hot, fork or wand, so that the grains separated from each other. Then cover the saucepan with figom kitchen towel. It will build steam, and boiled fig It turns out dry and crumbly.

Video on the topic

note

Choosing a cooking container, note that the rice in preparation increases in the amount.

Helpful advice

For cooking, choose the long-grain rice varieties. You can also use steady rice, although it is less useful. But perhaps the best rice variety for cooking is Basmati. Basmati grains are thin and sharp and it turns out the fragrant and more beautiful.

Sometimes when cooking on a new recipe, there is a need to translate the weight of some products into the volume. Or measure the required amount of products, on having weights. Knowing the ratio between the volume and mass of the products is easy to do.

You will need

• - tea spoon;
• - tablespoon.

Instruction

Starch - 30 g, 10 g

Sugar sand - 30 g, 12 g

Sugar powder - 25 g, 8 g

Salt - 30 g, 10 g

Beans - 30 g, 10 g

Cocoa - 20 g, 10 g

Peas late - 25 g, 10 g

Hercules - 12 g, 6 g

Buckwheat - 15 g, 7 g

Manka - 25 g, 8 g

Perlovka - 25 g, 8 g

Yachk - 20 g, 7 g

Mac - 15 g, 5 g

Millet - 25 g, 8 g

Fig - 25 g, 9 g

Milk whole - 20 g, 5 g

Milk condensed - 30 g, 12 g

Sour cream - 25 g, 10 g

Margarine Grated - 14 g in a tablespoon

Vegetable oil - 20 g in a tablespoon

Tomato-puree - 25 g, 8 g

Gelatin - 15 g, 5 g

Vinegar - 15 g, 5 g
In one teaspoon:

Carnation Non-thin - 4 g

Pepper peas - 4 g

Ground red pepper - 1 g

Black peas pepper - 5 g

Before flowing, breaking the rice for a fork or a wand.

note

The most useful is unlightened rice. Since many vitamins and amino acids are concentrated in the shell of grains.

Helpful advice

Always measure rice volume using a measuring jug. Measure 65 ml per portion (130 ml per 2 servings, 260 ml on four, etc.).

For boiling rice, a frying pan with a large diameter is very well suited. After all, the thinner of the rice layer, the better it is preparing.

Flour is the basis for the preparation of a wide variety of dishes. The preparation formulation requires the exact weight of the ingredients, since excess or disadvantages of this or that product can permanently spoil the dish. Measure flour At home can be in several ways.

You will need

• - kitchen scales;
• - beaker;
• - tablespoon;
• - faceted glass.

Instruction

The fastest and most reliable method of measuring the mass is weighing with. They can be mechanical and electronic. The last option is more accurate and allows you to determine the weight of the product up to 0.1 grams. Since the flour leaves behind the traces, weigh it in a polyethylene package, or in a container, without forgetting to make it a lot of total weight.

Another popular method of measuring bulk is the use of special measuring glasses. They are transparent containers with the stamped marks of various products. Do not sift flour Before you determine its mass with or kitchen utensils. The sifted flour occupies a much greater volume, and the data obtained will be inaccurate.

If no kitchen scales, nor a measuring cup at hand it turned out, you can weigh flour With the help of dishes. Small portions are convenient to measure spoons. To do this, scarce flour A tablespoon and gently shake her so that only a small "". Standard spoon Calculates in itself 25 g. In the teaspoon, 10 g of flour is placed.

More impressive volumes of flour are easier with a glass. Take a faceted glass and fill it. Flour is better poured with a tablespoon, so it does not fail and evenly distribute over the entire tank. A glass of 250 ml, filled to the upper rim, accommodates 160 g of flour. If you pour it in short with the edges - the mass will be 180 g.

You can also determine the weight of a large number of flour using the next reception. When you need to get a polikylogram of flour, you divide "to the eye" standard 2 kilogram pack into two equal parts. And then you share another part on the halves. Of course, this method is quite approximate, and it is advisable to measure only large portions of flour.

Rare national cuisine The world costs without rice dishes. Rich in protein, vitamin B, phosphorus and potassium, it is widely used as a basis for porridge, mousses and casseroles, as rice "PO", beat and rinse it three or five times in cold water. It makes it possible that the water flips useful substances from rice, so many cooks do not recommend to wash it before cooking. This is the choice for you. Pour in a saucepan of water. For boiling rice is very important. Ideal are 1: 2. If you are going to prepare 150 ml of rice, pour 300 ml of water. When the water boils, salt it and pumped rice. Close the saucepan with a lid and negotiate 3 minutes on the high heat, 2 - on average and 7 - on weak. Then drain the water, let me form 10-15 minutes, add creamy oil. Rice is ready.

For the "western" method, you need a large frying pan with a thick bottom. Pour it a bit vegetable oil And, stirring, slightly fry rice. The oil should cover all the grains. Then pour boiling water in the pan at the rate of 1: 2, spray and close the lid tightly. Boil, without stirring, on slow heat for 15 minutes. Try it to "readiness", rice should not be very soft. If it cooks, turn off the plate, remove the cover and cover the pan with a towel to absorb the extra moisture. If you are in this way that you cook rice for the side dish, you can pre-fry in a finely chopped onion with chopped onto the grater in a pan requires compliance with certain rules that will allow you to weld it perfectly, regardless of dishes or varieties. Does it require washing and soaking, what should be the water temperature in a saucepan, how to observe the proportions, interfere with rice or not to interfere?

Rice washing

Since modern buyers mainly use imported rice, manufacturers seek to improve its appearance and save grain during transportation. To do this, they use glazing technology, which is a rice treatment with a talc and glucose mixture, which is covered in special drums. Therefore, rice before cooking must be rinsed to get rid of excess this mixture and subsequent grain gluing.

Washing do not require such rice varieties like carnaroli, nano, vialon and arborio that are used for cooking italian risotto.

Some manufacturers are treated with starch, which is obtained from grain crops. Such varieties are not necessary to rinse, however, to improve the final result of grain, you can rinse under running water. It should be mashed in rice if it takes a quick and uniform. In addition, the soaking of rice grains allows the hostess not to think about drying and excerpt - after all, the more moisture contains, the less water will be required for its cooking. Thus, when the rice is soaked, you can save yourself from unnecessary concerns.

Correct rice rice

Sometimes the hostess fluctuate when choosing a water temperature, which is used for the preparation of rice dishes. It can be cooked in cold water under closed lid., reducing the fire when water boiling and continuing to cook the grains on a very small heat until the water is completely absorbed. In hot water, rice is cooked with an open cover until the water is completely bumping - then the fire must be reduced, and cover the saucepan with a lid so that the rice grains steamed on slow heat.

The water temperature for rice cooking should be chosen, focusing on its variety and prepared dish.

The ideal proportion for the preparation of rice are 2 parts of water to 1 part of rice. In other words, 200 grams of water need no more than 100 grams rice cereals. This ratio is suitable exclusively for the preparation of the side dish.

In order to cook crumbly rice, in the cooking process it does not need to be salted and stirred, because the salt and stirring destroy the rice grains and make them more sticky. After grabbing the pan, you need to wrap a terry towel and leave for five minutes so that the surplus of steam and moisture absorbed into the fabric, and the rice acquired a beautiful and neat look.

Cooking

With the help of glasses, it is necessary to separate the required amount of rice and water. Then you will need to pour it into a saucepan and salt a little more intense than I would like to get a dish. As soon as the water boils, it falls asleep in it. It is brought to a boil and tightly closed with a lid. The fire will need to be reduced to the average so that the water does not fall out during the cooking process. If it still splashes, you can slightly reduce fire. Painting needs to be improving 15 minutes. After that, you should cook it for another 10 minutes, but only on slow fire.

After this time, it will take carefully to tilt the pan and see whether there is no water in it. You can also make a spoon to deepen. If the water in the saucepan did not turn out, then the rice is ready. It happens that the fluid remains at the bottom, then you should cook the dish to its complete disappearance. Perhaps you will need to add a little fire so as not to digest Fig. Then the pan is removed from the stove and closes. Rice is recommended to use only five minutes. During this time, he sprinkles and becomes crumbly. You can rinse rice under running water before serving on the table, so it will be possible to improve its taste.

It happens that with all the enforced efforts, rice is not very crumbling. Here it is not only in the skills of its preparation, perhaps the croup came across a variety. It is important to remember that the best variety Rice is considered Basmati. It is not welded and does not stick. You can find it in long and thin branches, it is not cheap, but very fragrant and tasty. If this variety is not in the city, then you can purchase another variety. She should have thin and long grains. So that the rice during cooking does not, you should add a few drops of vegetable oil in 5 minutes before readiness lemon juice.

It is possible to determine the weight of 5 g of the eye salts in several ways. The most common ones are with a spoon, a knife or pinch, while not at all you do not need to always have special kitchen scales or measuring blades at hand.

How to measure 5.

The optimal option for resolving this problem is a teaspoon that contains 5 g of salts (without a slide). By the way, in a teaspoon with a slide contains 7 g of salts.

Often, a dessert spoon is used to add spices to the dish, containing 15 g of salt, if pouring out a slide and 20 g of salt - without a slide. Accordingly, 5 g of salts is a third of the dessert spoon without a slide and the fourth part, if with a slide.

The tablespoon contains 25 and 30 g of salts (without a slide and slide - respectively). Thus, 5 g of salts is the fifth part of the tablespoon, if without a slide, or the sixth part, if with a slide.

A mustard spoon is used, the volume of which is the third part of the teaspoon, it means that you can measure 5 g of salt with three mustard spoons.

Pinch - how much?

Eastern women who put a large number of spices in food, say that you need to trust the mother-in-law less, and more believing their own. In this statement, we are not at all about family relations - mother-in-law call a spoon and other measuring devices, and the mother's native is a pinch (the amount of salt or other spices placing between the tips of three fingers is large, index and medium). This volume is approximately a third of the volume of the teaspoon, and therefore, in order to measure 5 g of salts, three chopping is needed.

By the way, pinch is not a handful, a completely different measure, equal to the volume that fit into the palm and is about half a glass.

How many g salts on the tip of the knife?

"At the tip of a knife" - another measure that many mistresses trust, preparing this or that dish. But if it is necessary to measure 5 g of salt according to the recipe, then you need to know how much g is contained in it. At the tip of the knife contains approximately so much volume of spices, but in a sinner, and therefore, the third part of the teaspoon. To add 5 g of salt to the dish, the knife must be used three times.

Rice is quite diverse, therefore it should be prepared in different ways. Long-term rice is great for making fragrant crumbly garnis To the most different dishes from vegetables, meat, fish, as well as seafood. The average size of rice grain can be used to prepare the first dishes. In order to prepare sushi and rolls, the rice with round grains is perfectly suitable - it has a very high ability to stick together.

Any rice for starters must be prepared for cooking, it is necessary to rinse it thoroughly in cold running water. You can use for this sieve. The washing procedure should be repeated at least 5 times, with the result that the last water should be completely transparent. Then the rice is soaked (poured 1 part of rice with 2 parts of cold water and leave at least 30 minutes). The result of this manipulation will be more loose finished product. Then water is drained and boiled rice.

Observing certain proportions of water and rice during cooking, you can get a different result. The usual proportion is: 1 part of rice on 2 parts of water. The main thing at such a cook is not allowed no mixtures in the cooking process. Cooking rice on medium or low heat from 10 to 17 minutes. After the time you can wash the weld with boiling water.

Rice of round grains should be boiled not more than 12 minutes. After that, the excess water and rice are ready. If you need crumbly rice - you can rinse with boiling water, but if the product is used to prepare rolls or sushi, it should not be flushed.

In the modern world, it becomes quite ordinary things to order food to the house. Of course, constant stress and other lifestyle factors in the city, all this affects the desire to prepare and use home cooking.

As you know, for any hostess, this is a completely special place, where she can afford to relax and feel extremely homely and calm. However, due to the fact that modern snacks have greatly developed the delivery area, many of the beautiful people simply have simply forgot about how to properly prepare certain dishes and the kitchen does not save them.

One of the "forgotten" dishes has become quite ordinary fig. It would seem that difficult? However, some ladies who are accustomed to finished, often can prepare much more difficult delicacies, while banal leaves the memory irrevocably.

So, in fact, there is nothing complicated in the cooking rice. The main aspect that affects its taste is considered to be the time that it must be boil. Famous chefs claim that, knowing the exact number of minutes you can cook the perfect barrel. So, the first thing is to carefully consider the wash of rice. It is necessary to do in several stages: the product will become clean only when the water that comes from it will stop being muddy, and will turn into transparent.

You should choose a suitable dishes and pour water into it. It is important to note that the fluid should be in relation to the rice 2 to 1. It needs to be allowed to boil and then add salt. Now in a saucepan you can pour rice and give it to breathe about three minutes. Next, you will need to slightly lower the temperature and give it another two minutes. And after the next, it is possible to refuel the fire at all, so that it is very slow. It should be boiled on it about seven minutes.

But that's not all. It is at this point that many make a mistake that leads to the fact that the side dish will deteriorate. After the hostess did all the procedures described above, it is worth leaving rice in the water for another thirteen. But another thing is important, all the time that rice is in a saucepan, the cover from it cannot be opened in any way, otherwise everything will go to the pump.

After all this complex event, the dishes can be removed from the fire and enjoy the warm and insanely delicious garnish. That's all! Rice is the product that will find a response in all families. And this means that cooking it is necessary with trepidation and love.

Tip 26: How many in the tablespoon of grams of salt, sugar and flour

The exact kitchen scales are available, unfortunately, in the kitchen is not every mistress. In addition, measure the weight of the products is much faster and more convenient using all sorts of kitchenware. For example, many hostesses are interested in how many grams of salt in the tablespoon, as well as sugar, flour, etc.

• sugar - 20-25 g;


• salts "Extra" - on average 25 g;


• salts of ordinary large grinding - about 30 g;


• sugar powder - 25 g.

As you can see, the answer to the question about, 1 spoon - salt or sugar depends on the degree of grinding the latter.

How many flour in a spoon

This product spoons are measured too often. Usually a glass is used for this purpose. But sometimes tablespoons are used to measure flour. For example, it can be useful when preparing some sauce.

The flour in the tablespoon contains about 25. The weight of it in the glass is 160 g. Such numbers are correct for both wheat and soy flour.

Weight of other products

So, we found out how many grams of salt in the tablespoon (as well as sugar and flour). But of course, other products can be measured in a similar way. Very often, the recipe is required to squeeze exactly the number and other products. It may be, for example:

• water - 18 g;


• citric acid - 14 g;


• soda - 25 g;


• vegetable oil - 16 g;


• cinnamon - 18

As you can see, the weight of the products in tablespoons can be different. But for bulk products, this indicator is usually on average 25 g.

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A mixture of 4 rice "Fair Fair" is an original mixture of four different rice. Simple and universal to use, excellent option For the preparation of healthy and nutritional sides and salads, perfectly combined with meat, chicken and fish. 250 g

Brand	Fair
Producing country	Russia
Manufacturer	Ltd. Firma "Trading House Fair"
Structure	Rice is parhed, rice brown is unlightened, red rice is unlightened, wild rice. Does not contain GMOs.
Features	in bags for cooking
View of rice	mixture
Type of rice processing	unlightened, steamed, mixture
Rice variety	White, brown / brown, wild, red
Cooking method	1. Package with a cereal to put in boiling salted water so that it completely covers the bag. Cook on moderate heat for 35 minutes. 2. Using the plug, take out the bag, hooking it for the loop, and give water drain. 3. Talking the bag and lay out a break on the dish.
Type of packaging	cardboard

The appearance of the goods may differ from his image in the online store.
The photo shows a sample view / serving product.
The amount of goods in the formation of an order can be changed to a smaller side in the absence of the required amount of goods.

We offer to pick up your order in the issue zone from the parking lot on Novorizhskoye highway or in the issuance window from the Hypermarket Chamber of Commerce at the address: Moscow, Novorizhskoe highway, 22nd kilometer, ll. 1, p. 1.
Delivery is also available for the area. Order, decorated today, you can get tomorrow.

Before you know how to cook rice, you need to understand for what dish you need it. Rice for rice cereal to prepare simply, rice for povet or rice for a side dish is more complicated. Cookinists more often interested how to cook rice on the side dish. We will tell you how to cook Fig So that it is crumbly. First, rinse the rice well, the recipes contain a recommendation to flush rice in cold water once seven. Secondly, you need to choose the right rice variety, from different varieties prepare different dishes From rice. Recipes Risotto, Paelle, Plov usually contain information from which rice it is better to cook them. Rice is fired easier and quickly prepare, and most importantly - such rice is obtained more crumbly. Thirdly, the recipe for preparing rice may contain a board to pre-slightly fry rice so that it does not glue. Finally, one more important note on the question is how to make rice correctly: 1 cup of rice should be poured with 1.5 glasses of water and cook on low heat. When the water completely discovered and the rice is ready, you can start cooking from rice. You can cook rice with stew, rice with gravy, rice with minced meat, rice with champignons or with other mushrooms. There are many options that can be cooked from rice. Fig - This is a filler, the basis. Rice dishes can be meat, fish and vegetarian, sweet. From rice preparing side dishes, sweet meals, casserole. From rice you can cook a delicious garnish, connecting it with other grain. This is, for example, rice with corn, rice with beans, rice with peas and corn. Rice is perfect for fish and seafood, so often prepare rice dishes with seafood, it is rice with squid, rice with mussels, rice boiled with shrimps.

There is also an important nuance to the question, how to cook rice tasty: you need to know what to fill it and what spices to use. Do you cook rice in the oven, or rice in pots, add a little grated ginger into it, it will give the risk of an interesting taste and sharpness. Fig You can cook without spices, but there are dishes and recipes from rice, where spices play a key role. Especially spices love in indian cuisine, They prepare rice with saffron, rice with curry. Vegetarian rice dishes are often prepared with various dried fruits: rice with prunes, rice with raisins, rice with dried apricots. In addition, and meat dishes Rice often contain dried fruits, which are added to rice dishes for a special fragrance. For the same purpose, rice with fruit is prepared, for example, rice with apples, rice with quince. Rice is customized buttercream. Rice S. soy sauce Traditional for Asian countries.

We hope now you know what to cook from rice. If you are interested in some kind of rice dishes that you have not prepared before, choose rice dishes with a photo.

I really love rice, in any dish. I looked at the mixture of 4 rice for a long time, but I was embarrassed by the price. I finally bought in a magnet for 70 rubles and I want to note that not the last time! I really liked rice, I will now sometimes buy it.

I already bought soups from the fair, which were great. Figure as they do not contain GMOs! As part of ribbed rice, brown, red and wild.

The only thing I would like is that color rice there was a little more.

Beautiful packaging on which several non-complex recipes are written on both sides.

But I prepared in my own way. Just dried rice in the salted water (35 minutes) and separately prepared a goulash with a gravy. By the way, I forgot to wash the rice and the senses only when it fell asleep to boiling water, but to my surprise the water was not so muddy, like simple rice, I was washed it.

Goulash. On a strong fire, 5 min freshed pork, he dug the fire added onion And fucked another 5 minutes. Then there was a few pinch of flour in a glass of water, poured water into a frying pan (by the way, water pouring at discretion, who loves, I love a lot of podliva), added spices, salt, pepper, laurel and quite a little bit olive herbal. Then a tablespoon tomato paste And left on a tiny fire to steal 1 hour.

When Rice was ready poured him with a lulled and laid out meat.

It was very, very tasty !!! My husband really liked the little daughter too. But tasty not only because of the podliva. Fig itself we also dug. Very nice taste! It looks beautiful and neatly, nothing was welded and did not get into porridge, crumbly rice.

The benefit and popularity of Rice says that more than half of the population of the Earth is on the table daily. This is one of the oldest crops, domesticated more than 8 thousand years ago. In many Asian countries, this is a national cereal, the Japanese eat it three times a day. A lot of dishes are known from this cereal, and each requires a certain variety of cereals and a method of preparation. We prepared for you full guidein which we will tell how to choose rice and how to cook it correctly.

All kinds are equally useful

Varieties of the cereal is about 10 thousand, of which only 20-30 are used in cooking. The grains differ in the method, degree of processing and varieties.

The method and degree of processing

Rice Paddy is "unwanted" or untreated. The grade is sold in the husk and a chop-down sheath of a brownish color, which preserves all vitamins and trace elements, data from nature. Enjoy popular with healthy nutrition.

Paddy rice is not processed, keeping all useful properties in a frank sheath and husk

Brown (brown), like Paddy, not polished. The grain is freed from the husks, the cuddle of the same shell remains. This allows you to preserve all the useful substances, which makes a kind of most valuable for nutrition.

Brown rice has a frank sheath, but removed the husk

White or polished - peeled from the shell, and with it and from most of the vitamins and trace elements. By utility loses paddy and brown, but is stored longer.

Grinded rice is devoid of shell, and with it and most of the vitamins and trace elements

Parished (golden). The product is subjected to steam processing, in the process of which 80% of the useful substances from the shell passes in the grain, after which the grain is grouped. Parished grade retains all the advantages and devoid of the unprocessed product.

In the steamed rice after processing, most of the useful substances come from the shell

In the cooking, a classification is adopted in shape and size of grain.

Table: Comparative characteristics of rice of different shapes of grain

Photo Gallery: Culinary Varieties

Circular rice has the greatest starch content, suitable for making porridge Medium rice can be brown, this variety has the average starch content Medium rice is considered universal, used to prepare any dishes. Long rice has a long subtle grain, most suitable for cooking crumbbed rice Short-seed rice is used to prepare sushi and rolls

Nutritional value and calorie

They are determined by the composition of the grain. The grain consists almost 8% of the protein, and does not contain gluten causing an allergic reaction. The content of complex carbohydrates (starch) in some varieties reaches 78%.

The fiber in rice is a bit, in brown 4.5%, polished - 3%. Cropa contains a whole complex of vitamins and trace elements. These are vitamins A, E, PR, group B (folic acid, pantothenic acid, thiamine, riboflavin, niacin), zinc, calcium, iron, iodine, and in potassium content and phosphorus rice superior to other cereals. Most of the vitamins and trace elements are contained in the shell, so the unlightened look is much more useful.

The caloric content of the product depends on its variety and the method of preparation, 100 gr. The product contains 140-360 kcal. In the cereal of brown 285 kcal, the calorie content of white round-terrestrial - 340 kcal. At the same time 100 gr. boiled rice It contains only 140 kcal, fried 150 kcal.

Despite the differences, all types and varieties of rice are useful, but in varying degrees.

Useful properties and their use

1. Zlak is widely used in diet nutrition. The small content of fiber allows the product to be easily absorbed, and the starch supplies for a long time.
2. The high content of "long" carbohydrates helps diabetics maintain a permanent level of blood sugar.
3. The decoction helps with diarrhea and stomach disorder, enveloping mucous membranes and absorbing toxins.
4. The group vitamins in normalize the digestive and nervous systems, increase the resistance to stress, improve the condition of hair, leather and nails.
5. The large content of potassium and the absence of salts contributes to the cleansing of joints, improves the work of the cardiovascular system, normalizes the pressure and operation of the kidneys.
6. The ability to remove toxins, the absence of salt and low calorie content allow you to use crude varieties when weight loss.
7. Rice is applicable in sports nutrition for muscle construction. At 100 gr. The product contains up to 8 grams of protein required for this.

It is interesting! Japanese scientists found that regular use of crude rice helps to improve memory and intelligence.

How to cook - secrets of preparing the right rice

Cut the right rice is not so easy. To do this, you need to choose a suitable variety, take a cereal and liquid in necessary proportion, Strictly follow technology.

Varck time

The cooking time depends on the variety, the method of pre-processing the cereal and dishes for which it is intended. The average readiness of the cereals is 25 minutes.

• white boiled 15-20 minutes;
• steamed - 20-30 minutes;
• brown - 30-40 minutes;
• wild - 40-60 min.

How much to take water and cereals

Table ratio of cereals and water

Rules Cooking Rules

If you cook porridge, each mistress is obtained, then difficulties often occur when preparing the crumbigh. There are several simple rules so that the dish is guaranteed to:

1. Take long-grained varieties, experts recommend using bass and jasmine.
2. The classical ratio of cereals and water - 1: 2.
3. Wash the grain several times before cooking, it will remove the surplus starch.
4. Load the barbell in boiling water.
5. Boil the dish on slow fire.
6. During cooking, do not open the lid and do not mix the crum.

Tip! After washing, soak the cereal in hot water. It will release enzymes and improve the assimilation with the body of calcium, magnesium and zinc. The taste of dishes will become more saturated.

Features of cooking

Methods of cooking differ for different varieties used by dishes and product purpose. General rule For all methods: before cooking, rice is necessarily washed.

Before cooking, rinse

For garnish, salads

For these purposes, they take long-grained varieties and prepare crumbly rice, which has already been said. Italians use such a recipe:

If the rice is intended for the side dish, put a piece of cream oil or pour 1 tbsp after the end of the cooking in the pan. A spoonful of olive. For salads, a ready-made croup can be washed to increase the crumbness.

For sushi, rolls

Choose a round variety of short grain, it contains a lot of starch and after cooking becomes the necessary stickiness. On 1 cup of cereals takes 1.5 glasses of water.

Video: How to cook perfect rice sushi at home

For Plov

For the preparation of the pylov, any varieties are used: long-grained, round, medium and even short-seated, but experts recommend Uzbek varieties. But any rice requires preliminary preparation so that in the process of cooking the grain is soaked with zirevak (broth).

1. Crupe after washing is soaked in warm water With the addition of salt. Water will remove the extra starch, "will reveal" the grain, salt will not allow them to stick. The soaking time depends on the grade of the cereal, but should not be less than 2 hours.

   Before cooking rice soaked

2. After soaking, the water is drained and loaded with a cereal in a boiling zirvak. It is important that Rice has been completely covered with zwervac. If the fluids are not enough, it is fascinated so that it was not less than 2 cm above the grain surface.

   If necessary, water is added to the cauldron

3. The fire is increased to the maximum, after boiling, the heating is reduced and tomatoving pilaf until readiness.
4. The dishes are not covered with a lid and do not stir the dish until the liquid is absorbed. As moisture evaporates, the pop-up fat goes down, impregnating the croup. She will acquire the necessary taste and aroma, and the fat will not allow grapples to stick.

   Boil without lid to absorption fluid

5. When water remains on the surface, the rice is harvested with a slide, the dishes are tightly covered with a lid and leave to half an hour.
6. After that, the pilaf can be mixed, lay out on the dish and enjoy.

   Finished pilaf lay out on the dish

Kashi.

Porridge is prepared from starchy varieties - round-terrestrial and medium-terrestrial. The amount of water is taken depending on the desired viscosity of the dish, the proportions of the cereals and water, see the table. This dish is necessary during cooking stirring, otherwise the porridge is firing.

Milk porridge are most often prepared. In order for the dish to succeed, the croup is first boiled in water, and then milk is added and the cooking continues.

How to cook milk porridge

Tip! Do not put rice immediately in the milk, porridge will boil longer.

Video: How to prepare a dairy rice porridge

If you boil porridge on the water, pour into the pan immediately the required amount of fluid and cook, stirring, until ready.

Preparation of rice of different types

Increasingly, when choosing a rice variety, a brown preference (brown) is preferred due to its greater utility. But the unusual product is not all able to prepare correctly. Some nuances should be taken into account.

Varka Brown Rice

1. After washing, the cereal is soaked for 2-3 hours.
2. In the process of cooking, the volume of the cereal increases 3 times, so 2.5 glasses of water takes on 1 cup of cereals.
3. It is better to use wide and flat dishes for uniform warming up of the entire volume of cereals.
4. The cooking time is 30-40 minutes, until the fluid is completely absorbed. After that, rice leave under the lid for another 15-20 minutes.

The cooking process itself does not differ from the preparation of crumbly rice.

For inexperienced owners, the easiest way to achieve good result - Swim rice in bags.

How to cook rice in packages

To do this, you will need a spacious pan, water, salt and rice bag.

Rice in bags easy to cook even inexperienced hostess

1. Pour more water in a saucepan and boil it. At 1 sachet takes no less than 1 liter of water.
2. Sweep the water to taste, lower the package in it. You do not need to open and calculate the package, it already has holes.
3. Close up with a saucepan with a lid and cook on medium fire. Cooking time is indicated on the package. Usually for white it is 12-18 minutes, for brown 22-25 minutes.
4. After the cooking end, remove the package from the pan shimmer or with a fork.
5. Let the water drain, putting a bag into a colander.
6. Open the package from one edge, lay out ready dish On the plate, add the oil or sauce.

The cereal in packages do not need to be pre-rinsed, it is already fully prepared for cooking and treated with steam. Parished rice is sold not only in bags. The technology of its cooking is the same as white, but time requires a little more - 20-30 minutes.

Cooking in various kitchen appliances

All sorts of kitchen devices greatly simplify the cooking process. If there is a multicooker, a double frame, a microwave or rice cooker, use them.

In a steamer

1. Pour the grain hot water And leave for 30 minutes.
2. Drain the water, put the breakfast with a flat layer in a special rice stand.
3. Pour water to the reservoir water, set the "Crup" mode, set the timer for 30 minutes.
4. After the end of the cycle, leave the dish in the device for 5-7 minutes for the ripening.

In microwave

1. Place the pc-prepared cereal in the dishes for the microwave.
2. Fill with hot water in a 1: 2 ratio, salt.
3. Close the dishes with a lid, put in the oven for 5 minutes by turning the maximum power.
4. Digit the power twice and cook for 15 minutes.
5. Give me a dish for another 15 minutes without removing from the furnace

In a slow cooker

In ricewood

The easiest of the existing methods of cooking. It is enough to lay the products, pour water in the desired proportion and turn on the device. He will do the rest himself.

Lay the idios in rice cooker, everything else will do it myself

Tip! Choosing dishes for boiling rice on the stove, give preference to thick-walled saucepan or deep cast iron pan. They retain heat longer, and warmer more evenly.

Railing a joke about the Chinese who would be very surprised to find out that the rice is a side dish, it has a basis. This product is self-sufficient and tasty by itself, and skillfully prepared, it may well replace a full dinner. Take advantage of the knowledge gained and enjoy the taste of this useful creek.