Recipe for a dish of rice and color. colored rice
Rice is the most popular food product not only in the East. Boiled, it is a favorite side dish for vegetables, meat, fish or sweet sauces. This cereal is also the basis for many cereals and desserts. Thanks to its easy combination with many foods, crumbly rice has become a staple of the human diet.
A variety of varieties and types makes it possible to use this product to the fullest: enjoy excellent taste or use it as a prevention of gastritis and stomach ulcers. Unlike other cereals, rice does not contain gluten, so it is very beneficial for nutrition.
There are so many varieties of rice that it is easy to get confused among them. In cooking, this cereal is divided according to the length of the grains, stickiness, and processing method. Therefore, each type requires a specific cooking method and is suitable for certain dishes. In India, they prefer long-grain rice, and the Japanese love round grains and cook them so that it is convenient to make sushi with rolls later. But most often, the cereal is divided by color content.
The most popular varieties of rice are:
- white (round or long grain);
- brown (aka red);
- black.
But no matter what type is chosen, all housewives are wondering: how to cook friable rice so that it turns out perfect. Indeed, such a side dish is often required. In order for a cereal dish to come out “grain to grain”, you need to know a few secrets inherent in each cooking method.
There are 3 options for cooking friable rice or any cereal porridge:
- on an open fire, i.e. on the stove;
- in the oven, like languor;
- using household appliances (slow cooker, double boiler, microwave oven).
Any of the chosen methods will provide flawless crumbly rice for a side dish, in which each grain of rice will separate from each other, and the notorious slurry porridge will be a thing of the past.
Three ways to cook fluffy rice over an open fire
Rice is the No. 1 product in many countries of the East. And who, if not they, should know how to properly cook friable rice. If all the subtleties of this culinary business are sorted out, the result will be excellent.
Since white rice has many subspecies, you should understand a little about the main varieties in order to know the features of their preparation and scope.
- Arborio- an Italian type of rice with large grains and a high content of starch. It is essential for making risotto. The average cooking time is up to 25 minutes.
- Basmati- Indian species, king among all varieties. It is light and crumbly, the best option for side dishes and main dishes. Average cooking time is 15-25 minutes.
- Jasmine- the most popular Thai variety, one of the worthy options to make rice crumbly. Average cooking time is 18-25 minutes.
- Camolino- Egyptian kind, very tasty, but quite sticky. Suitable for all oriental dishes, ideal as a side dish - rice with vegetables. Average cooking time is 20-25 minutes.
Whatever rice they cook, a few useful secrets will tell you how to make it tasty, healthy, and the consistency is what you need after cooking.
How to boil in a pan with a thick bottom - the Indian way
A common cooking method in the East, especially in India. It will allow you to properly cook friable rice in a saucepan, because. the thick bottom of the dishes allows for uniform heating, then the grains do not burn on the dishes.
Rinse cereal grains well. Boil them in water at a portion of 1 to 2.
Put the rice on the bottom of the pan without oil and water. Immediately fill it with the required amount of cold water.
It is very important with this method of cooking to bring the rice to a boil at the highest possible temperature, and then reduce it.
When the cereal swells, it should be mixed only 1 time, and then the water should be evaporated without a lid.
After the water boils away by half, cooking can be considered complete. The pot should be removed from the heat and covered with a lid. Wrap it in a towel and leave it warm for 20 minutes. During this time, all the remaining liquid is completely absorbed into the grains. It is very important not to stir the dish again until the end of cooking. Only at the very end, when the last water is completely absorbed, you can put a small piece of butter and mix the rice.
How to cook in an enamel pan for a couple
What to do if there are no dishes with a thick bottom? Then you should use another simple way to get a side dish.
A wonderful and healthy recipe for boiled friable steamed rice. Oriental celebrities such as Padmi Lakshmi often use this method. This is a simplified way of "double boiler" for home use.
For it, it is necessary to pre-soak the rice, pouring it with hot water for 2 hours.
Instead of a double boiler, a sieve will be used. You can replace it with gauze from several layers. Then the matter should be hung by the handles of a pan in the form of a hammock.
Swollen and infused rice is placed in a sieve or gauze. It will be steamed, so it is extremely important that the sieve or cheesecloth does not come into contact with water.
After boiling water, pour the soaked rice into a sieve. Cover the pot with a lid and leave it on medium heat for 15-20 minutes. Thanks to the action of steam, each grain will be brought to an ideal state.
Pre-frying rice in a pan
This recipe for friable rice for a side dish was invented by the Italians, because. traditional risotto should be fried over a fire.
Place a dry skillet over medium heat. When a light smoke begins to rise above it, then the dishes are ready for use.
Pour a little olive oil (1 tablespoon) into a hot, but not hot pan. If it is overheated, the oil will simply burn and give the dish a bitter taste.
Pour the washed rice into the heated oil, let it fry a little, stirring constantly.
Saute the rice until the grains begin to lighten. The essence of this process is that each grain is covered with a thin layer of oil. This will keep them from sticking together as they cook.
Pour fried rice with water at the rate of 1 to 1.5. Those. Pour 3 cups of hot water into 2 cups of rice. Cook the dish without a lid so that the process of evaporating water is faster.
When all the water has evaporated, the top of the rice will be dry, but the middle will remain moist. It should be covered with a lid and left under it for 20 minutes.
This side dish is a great accompaniment to vegetables.
How to boil friable rice using household appliances
Often household appliances come to the rescue. Modern ovens or kitchen appliances allow you not to think about cooking and, thanks to the built-in functions, you can cook friable rice in a slow cooker, microwave, etc. without much hassle.
Quick Microwave Recipe
A microwave oven will help to cook friable rice for a side dish quickly and always with the expected result.
A steamed type of cereal is well suited to this method of cooking.
In a microwaveable bowl, mix all ingredients. For 1 cup of washed rice, take 2 cups of water, 5-7 grams of salt, 1 teaspoon of butter. Stir the ingredients and put the dishes in the microwave. Do not cover the bowl with a lid, let the water evaporate.
If there is no special mode “Pilaf” / “Porridge” / “Rice” on the microwave, then start the program yourself. First, cook for 10 minutes at medium power, and then 12-15 at full power. Let the finished side dish rest for 5-7 minutes and can be served.
Recipe for friable rice for a slow cooker
Loose rice in a slow cooker often turns out tastier than cooked on the stove, because. the automatic mode of technology is first used for cooking the dish, and then steaming it.
Lubricate the multi-cooker bowl with 1 teaspoon of butter. Pour the washed rice grains inside, pour in cold water. Its amount should be 2 times more grains. Salt the liquid to taste.
Cover the bowl with a lid, cook according to the established program "Rice" or another, according to the model's instructions.
Thanks to this feature, you do not need to choose the cooking time. There is also no need to stir the grains. because in a slow cooker, it will not burn.
So that the cereal does not boil soft and does not turn into a sticky mass, at the end of the automatic program, the multicooker should be turned off. And leave the porridge itself in a tightly closed bowl for another 2 hours.
Universal recipe for the oven
Another great option for loose cereal is the oven. With it, you can cook healthy friable rice for a side dish in 30-40 minutes. With this method of cooking, the dish retains much more nutrients.
Rinse the grits well, pour into a refractory dish or mold. Pour boiling water over the grain in a ratio of 1 to 2. Add 1 teaspoon of butter and, if necessary, salt the dish.
Cover the mold tightly with foil and place in the oven.
Bake rice for 25-30 minutes at 180C.
Before serving, let the finished side dish brew for another half hour.
Features of cooking colored rice varieties
Multi-colored types of rice are becoming increasingly popular among culinary specialists.
Brown/brown/red rice— an amazing product with a delicate and complex taste. The unpolished look contains in its shell an uncountable amount of useful trace elements. Suitable for stuffing vegetables, but unlike white varieties, it takes longer to cook. Average cooking time is 35-45 minutes.
black rice- another type of cereal in the shell. It is a leader in the number of useful substances, contains many antioxidants, thereby protecting our body from damage and from cancer. It is indispensable as a filling, a salad component and an original side dish. The average cooking time is 1 hour, not including soaking.
Brown rice is a storehouse of vitamins
Unpolished cereal is healthy and tasty. It is a great alternative to white rice and can be used in many dishes. But unlike light varieties, to obtain softness, it requires pre-soaking.
The recipe for friable red rice is very simple and similar to the preparation of white rice, if the unpolished grains are allowed to swell in water in advance.
Rinse the cereal thoroughly to remove dust. After washing, it should be poured over with boiling water and only after that proceed with further cooking. Pour the washed cereal with plenty of clean water, leave it to swell for 5-6 hours.
Put the prepared rice in a bowl and pour water, adhering to the proportion of 1 to 3.
At maximum heat, boil rice for 5-10 minutes under a closed lid.
Then reduce the heat and continue cooking for another 30 minutes.
For the final absorption of the liquid into the grains, leave the pan with rice under the lid for another 15 minutes.
Black rice is the food of the aristocrats
In ancient China, wild black rice was considered the privileged food of the nobility. Now anyone can buy it.
It contains 7 times more iron and 6 times more calcium than white. However, the main feature of this type is the duration of cooking.
1 way
The side dish is being prepared for almost a day, because. it must be pre-soaked for at least 12 hours. Pour the washed grains with water to swell at the rate of 1 to 3. In 12-14 hours, the volume of rice will increase significantly, and some grains may open up.
Soaked rice is also boiled in plenty of hot water. Boil 3 cups of water, put 1 cup of prepared grains in boiling water. Cook cereal for 20 minutes.
Do not drain the remaining water, but let the grains brew in it. To do this, wrap the pan with a warm towel, then leave it for 2 hours.
You can add oil, soy sauce, salt to the finished dish to taste.
2 way
It is possible to boil rice crumbly faster, but then all the grains will not open, but will remain slightly dense.
Rinse the rice well, because. black color can stain the dishes and spoil the taste of the garnish. Soak the grains for 40-60 minutes beforehand. Then drain the water and add fresh rice. For 1 cup of rice, you need 1 and ¼ cups of liquid.
At maximum heat, bring the cereal to a boil (about 4-5 minutes), and then cook over low heat until the moisture has completely evaporated (about 10-15 minutes).
Remove the cooked rice from the heat and keep covered for another half an hour.
A few rules will tell you how to cook rice so that it is crumbly, how to fix overcooked grains, how to give the dish an extra color.
- Before buying any type of rice, you should make sure that it does not have pieces and fragments of grains, as well as the presence of grains of a different color and size. After all, small halves will boil, which will spoil the dish, and a mixture of different varieties is also not suitable for cooking.
- Round rice is very difficult to cook crumbly, because. it's already polished. Such grains do not have a hard natural shell that would prevent the grains from sticking together.
- Before any cooking method, rice must be washed at least 5 times. The method of washing the grains does not matter. During this time, plaque and starchy substances that whiten the water should go away. Rinse only in cold water until the water runs clear. After all, most often the taste and appearance of the side dish do not meet expectations precisely because of poorly washed cereals.
- To give the rice a perfectly white color, apple cider vinegar should be added to the water during cooking. For 0.5 kg of grains, 1 teaspoon of vinegar is enough. This is a great way to whiten a dish. This particular type of bite should be used, because the apple variety has a neutral flavor, so it will not harm the side dish.
- Sticky rice is almost impossible to save. It can only be improved a little. To do this, failed grains should be washed with cold water, poured into a saucepan. Dig up the dishes with a lid, wrap with a towel. Leave everything for a while. The residual heat will bring the rice grains to the desired shape and wash away the excess starch.
- While the rice is in the water, it does not stick together. The process of "gluing" occurs later, after the liquid has boiled away.
- You can salt rice at the very beginning of cooking by pouring salt into the water. Neutral-tasting grains are often prepared, as subsequent additions (curry, seasonings) will enrich it.
- To give the rice a bright color will help 1 tbsp. a spoonful of turmeric. It should be added to an already prepared dish.
- It is important not only to boil rice for a crumbly side dish, but also to serve it beautifully. After all, even ordinary cereals should look appetizing.
How to serve fluffy rice beautifully:
- Place well-cooked rice in a pile in the center of the plate, and place pieces of meat or vegetables around.
- Grease a small bowl with butter. Put rice in it and pack well. Invert the bowl onto a flat plate. The resulting beautiful rice ball will be a great side dish for anything.
If you are tired of the dullness of life, then prepare colored rice. This dish is light and beautiful, like a flower meadow in the morning of a summer day. It will cheer you up and nourish you with all possible vitamins. Crumbly rice, vegetables and greens are part of this simple and delicious dish. Everything is prepared very simply and quickly.
To prepare colored rice, we need the following products:
Rice - 250 gr.,
Water - 1.5 liters,
Eggplant (or zucchini) - 2 pcs.,
Onion - 2-3 pcs.,
Sweet pepper of different colors - 2-3 pcs.,
Canned corn (you can fresh) - 300 gr.,
Hard cheese - 100 gr.,
Greens: basil, parsley or cilantro,
Vegetable oil,
Salt and pepper.
We clean the eggplants and place them in salt water for a few minutes to remove bitterness from them.
Peel the onion and pepper
And cut into small cubes.
And then put in a frying pan and saute in vegetable oil.
We take out the eggplants from the water and also cut them into small cubes.
Add them to the onion and pepper.
Let's leave the vegetables on low heat, and in the meantime, wash the rice first with cold and then hot water and put it to cook on low heat for 15-20 minutes until all the water has boiled away.
Salt and pepper the vegetables in the pan.
We wash the greens and finely chop.
By this time, the vegetables should be ready. Turn off the heat and add the chopped herbs.
Let's mix everything. Here we have such a bright vegetable mass.
Opening jars of canned corn. I took one can of Mexican mix. This is also corn, but with the addition of green peas and red pepper.
If you have fresh corn, then you need to blanched it for several minutes, and then rinse it with cold water to preserve the color.
Do not forget to hold the corn in a strainer so that all the liquid drains.
The rice is already cooked. It turned out quite crumbly.
Add the vegetable mixture to the rice and mix gently.
And when we put it on plates, do not forget to sprinkle grated cheese on a coarse grater on top. By the way, in order for the cheese not to stick to the grater, it needs to be slightly greased with vegetable oil.
It is well suited for vegetarians, for those who fast, and just for everyone who loves light and healthy food. If you like this dish, I can recommend another, similar dish:.
- pour in 2 times more water than you plan to cook rice
- put rice only in hot or boiling water
- rinse it under running water several times before cooking
- do not add seasonings to rice water
- while the rice is cooking, cover the pan with a transparent lid
- cook rice over low heat
- do not open the lid of the pot during the cooking period to prevent steam from escaping
- after cooking, open the lid and salt, pepper the rice, add a small amount of oil or fillers
Rice is the staple food for more than three billion people. But few people know how to choose and cook rice correctly ...
With normal cooking, the most important thing is not to use the popular proportion: a glass of rice + 2 glasses of water. Due to pesticides in the soil and air pollution, rice accumulates large amounts of arsenic. To reduce its level, you need to boil a glass of rice in five glasses of water (draining excess water after cooking), or even better, soak the rice overnight (this way you can reduce the amount of arsenic by 80%).
There are one and a half hundred varieties of rice in the world, but in Ukraine on the shelves of stores you can often find:
Jasmine - long grains with a delicate aroma. For salads, side dishes and desserts.
Basmati – long grains with a delicate structure and a pleasant nutty aroma. It makes the perfect crumbly side dish for any meal. Ideal for swimming.
Arborio – grains of medium size with a high content of starch. For soups.
Camolino - round grains of a pearl shade. For cereals and desserts.
Wild rice - black in color and is considered one of the most delicious varieties, has a pleasant nutty aroma and sweetish taste. It is used for both sweet and savory dishes.
The more a grain of rice has been processed, the less useful substances and minerals are preserved in it. According to the degree of processing, rice is:
unpolished – the most useful, the most expensive. It has a light brown color and a pronounced taste and aroma.
sanded – the most affordable rice, of little use.
Steamed – it has a golden, translucent hue. The grains are first washed, soaked, steamed, then dried and polished. Thanks to steam processing, more nutrients are retained in such rice than in polished rice.
When you have chosen high-quality and healthy rice, you can make an excellent side dish from it according to one of the original recipes of the project “Everything will be tasty!”
How to cook fluffy rice?
Basically, rice consists of starch, so during cooking, a paste is released, which sticks the rice together. Porridge can turn out to be one lump, and the paste also envelops the grains and prevents the juices from other products from penetrating into the rice, so it turns out to be tasteless.
Step 1
To prevent this from happening, you must first soak the rice. So it will swell and less starch will be released during cooking. You need to pour rice with cold water so that it covers it by 2 fingers. Leave it for an hour, preferably two, until the rice swells and increases in volume.
Step 2
Then we drain the remaining water and prepare the dishes in which we will cook the rice. Need a cauldron. To make the rice tender and 100% not stick together, we will cook it with butter. We put 50 g of butter in a cauldron and melt it.
Step 3
Since we pre-soaked the rice in order to boil it, we need less water - the proportion should be 1: 1. For example, for 2 tbsp. rice must be added to the cauldron 2 tbsp. boiling water. Immediately put ½ tsp into the water. salt and mix.
Step 4
We send the rice to the water and leave to cook for 15 minutes over medium heat under the lid. And at this time, we do not interfere with rice, otherwise the grains will break. When there is no water left at all, the rice is cooked. Rice must be infused. Therefore, cover the cauldron with a lid and leave for half an hour.
lazy rice
Ingredients for lazy rice
- rice (steamed) - 240 g
- corn (frozen) - 60 g
- green peas (frozen) - 60 g
- onion - 1 pc.
- garlic - 1 clove
- salt - 5 g
- ground black pepper - 3 g
- coriander - 1 g
- oil - 20 ml
- butter - 40 g
- green tea with jasmine - 3 g
How to cook lazy rice
- Put the fried onion and garlic, rice, corn, green peas in layers in a greased form. Sprinkle with salt, ground black pepper and coriander.
- Pour green tea with jasmine in a ratio of 1:2. Place a few slices of butter on top.
- Cover with foil and bake for 25 minutes in a preheated oven at 180°C. For 10 min. Remove the foil until done.
Colored milk rice porridge
Ingredients for colored rice
- Rice round - 300 g
- Milk - 120 ml
- Butter - 30 g
- Sugar - to taste
- Cherry - 150 g
- Leaf spinach - 50 g
- Blueberries - 150 g
- Sugar - 75 g
How to cook colored rice
Cooking rice:
1. Rinse the rice in cold water until the water runs clear. Pour water into a saucepan. Add salt.
Pour rice into water, add butter. Cover and cook for 7 minutes.2. Bring the milk to a boil and pour it into the cooked rice. Boil for 10 more minutes.
Preparing dyes:
1. Squeeze juice from cherries and blueberries using cheesecloth. Pink and purple dyes are ready.
2. Pass the spinach through a blender and squeeze the juice with cheesecloth. Green dye is ready.
Cooking colored milk porridge:
1. Divide the porridge into three parts.
2. Add dye to each porridge. Mix until a uniform color.
Cooking decor from berries:
1. Pour the berries into a saucepan, fill with water, add sugar.
2. Bring the mixture to a boil and then cook for another 3-5 minutes.
Rice with vegetables
Ingredients for rice with vegetables
- Long rice - 300 g
- Sunflower oil - 2 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Salt - 2 tsp
- Bulgarian pepper - 1 pc.
- Medium carrot - 1 pc.
- Frozen corn - 100 g
- Frozen green peas - 100 g
- Champignons - 100 g
- thyme for decoration
How to cook rice with vegetables
Cooking rice:
1. Rinse the rice first in warm water, then in hot water until the water runs clear.
2. Pour water into a saucepan. Add salt. Pour the rice into the water.
3. Cover with a lid and do not open until the end of cooking.
4. Cook the rice over high heat until it boils, then reduce the heat to a minimum and cook for another 20 minutes.
5. When the rice is ready, put out the fire, open the lid and add sunflower oil.
6. Stir the rice and cover with a towel to absorb excess moisture.
Cooking vegetables:
1. Put a deep frying pan on the fire, pour in the oil.
2. Pour chopped peppers, mushrooms, carrots, thawed peas and corn into a preheated pan.
3. Fry 5 minutes until crispy. Then pour half a glass of water to the vegetables, salt, pepper and simmer for 10 minutes.
Persian rice
Ingredients for Persian Rice
- rice (long grain) - 480 g
- carrots - 1 pc.
- onion - 1 pc.
- peanuts - 100 g
- dried apricots - 200 g
- raisins - 100 g
- walnuts - 100 g
- orange - 1 pc.
- butter - 70 g
- oil - 20 ml
- salt - 5 g
- cardamom - 2 g
- anise - 2 stars
- barberry - 10 g
How to cook Persian rice
- Place rice soaked in water in melted butter. Pour boiling water (1x1), salt, boil for 15 minutes.
- Fry chopped onions and carrots in a mixture of butter and vegetable oil. Add orange peel, cardamom, anise, barberry, soaked raisins and pieces of dried apricots, chopped nuts.
- Let stand on fire for a few minutes and remove the zest. Pour the mixture into the boiled rice. Stir and leave to infuse for 30 minutes.