Round grain rice is especially popular in Far Eastern cuisine. It is used in the preparation of sushi, as well as as a side dish for a variety of dishes. But in order for the rice to be cooked in the best way, it is necessary to follow the technology of its cooking.
It is necessary
- For sushi rice:
- - 1 tbsp. rice;
- - 3 tbsp. rice vinegar;
- - 1 tbsp. Sahara;
- - a pinch of salt.
- For risotto:
- - 2 tbsp. rice (round arborio rice is best);
- - 3 tbsp. vegetable broth;
- - 60 g butter;
- - 100 g of grated parmesan cheese;
- - 1 tbsp. dry white wine;
- - 300 g chicken fillet;
- - 2/3 st. heavy cream;
- - dried rosemary and oregano;
- - 1 onion;
- - olive oil.
Instructions
Step 1
For sushi, rice should be sticky, keep its shape. Therefore, its correct preparation is especially important. Pour the rice into a saucepan and rinse in 4-5 waters. After that, fill it with cold water so that it is 2 fingers more rice. Do not add salt to the water. Place the pot over high heat, then, when the water boils, reduce it to medium and cook the rice for 20 minutes without stirring. During this time, the water should evaporate. If necessary, you can add more water to the pot. Remove the cooked rice from the stove and season with a mixture of vinegar, sugar and salt. Use the still warm rice to make sushi and rolls. Rice prepared according to this recipe can be simply served accompanied by pieces of fish, seafood or Japanese omelet.
Step 2
For risotto, rinse the rice in running water. Peel the onion and cut into small cubes. Heat the olive oil in a skillet and fry the onions in it for 4-5 minutes. Pour the broth into a saucepan and bring it to a boil. Pour rice into a saucepan and add onion, stir. Season the broth with salt. Boil the rice for 10 minutes and then pour the wine into the saucepan. As a result, the rice should become soft. Season the finished cereal with butter and add Parmesan to it. Cook the chicken separately. Cut the fillet into small cubes and fry in a pan in olive oil for 4-5 minutes until half cooked. After that, salt the meat, add fragrant herbs and pour the cream into the pan. Simmer over low heat for 15 minutes. Serve the risotto with chicken and sauce. Sprinkle the remaining Parmesan on top of each serving.
