Rice is a tasty and healthy side dish for many dishes: meat, poultry, fish and seafood, vegetables. One of the main conditions is friability. How can this be achieved?
It is necessary
-
- 0.5 cups rice
- 1-1.5 liters of water or broth (meat
- vegetable)
- salt and spices to taste
- butter or olive oil to taste
- vegetables (fresh
- canned or frozen) - to taste
Instructions
Step 1
Choose the right type of rice, carefully read the recommendations on the package (cooking time, proportions - it all depends on the type of rice). Do not take round or polished - they boil well, therefore they are used to make porridge. And long-grain and steamed are hard, from which you can easily cook a crumbly and tasty side dish. Healthy brown rice is even harder than white rice. practically does not undergo processing, but you will also cook it longer.
Step 2
Regardless of the recipe and variety you choose, rinse the rice in cold running water. Rub with your hands, change the water (3-5 times) until it becomes transparent. Remove foreign and damaged grains.
Step 3
Dip the prepared rice in boiling salted water and stir so that the grains do not stick to the bottom of the pan. After the rice starts to boil, reduce the heat to medium (only bubbles will remain on the surface of the water). This is a common start for most side dishes. From the next step, you will be able to choose the methods.
Step 4
The easiest option is to continue boiling the rice in water. Try it more often, it is better to undercooke a little than to get rice flakes. As soon as it reaches the desired consistency, put it in a colander. After the water has drained, add butter or olive oil, if desired.
Step 5
Another, "southeastern" option: you can cook rice until half cooked in water, and then put in a sieve or fine colander. Place the colander in a saucepan of the same diameter with boiling water, to which you can add spices to taste. You can cover the rice with a lid. As a result, you will save more vitamins in the grains than with conventional cooking.
Step 6
For "vegetable rice" finely chop or grate carrots, onions, zucchini, red pepper (the ingredients and proportions are arbitrary, choose according to your taste) and lightly fry in olive oil. You can use ready-made frozen mixtures: put in boiling water for 3-5 minutes, chop and fry if necessary. Canned vegetables (corn, green peas, red beans, etc.) will complement the taste and decorate the dish - add them last. Once the vegetables are ready, combine them with the cooked hot rice. Done!
Step 7
Whichever recipe you choose, do not rinse the rice under cold water after boiling. You will then have to reheat the side dish, and this can spoil the taste and appearance of the dish. As a last resort, if you took an unsuitable rice, and it stuck together, rinse it with boiling water after cold water. This is a more gentle type of heating than in a skillet or microwave. Or, if you choose to cook "vegetable", add cold rice directly to the pan with prepared vegetables.
Step 8
If your side dish is ready, but it is too early to serve it, make sure that the rice is warm. Do not leave cooked rice in water or on fire - you risk spoiling its consistency and taste. It is better to place the finished dish in a weak water bath or use a home thermo container.
