No one wants to boil rice into porridge or boil a sticky mass, but not everyone knows how to make a great side dish for their guests. Consider the simple subtleties of cooking this product.
General Tips:
1. Reduce the risk of overcooking rice.
If you are not sure if all the ingredients in the soup will cook at the same time, you can cook the rice separately in salted water and add it to the soup at the end of cooking.
2. Don't forget to stir.
If you do not stir the rice during cooking, then the bottom layer can stick to the bottom of the pan, and on top it will boil down even before the rest of the mass is half cooked.
3. The choice of the variety.
It is better to choose the optimal type of rice for each dish. This will make cooking easier and make the dish more beautiful and tasty.
4. The simpler the better.
The easiest rice to cook is parboiled. This rice is very difficult to digest. It does not stick together during boiling and after cooking.
Parboiled rice
This rice is a pleasure to cook. We will need a large saucepan, because There should be a lot of water (the process will be similar to cooking pasta). We pour the required amount of rice into salted water close to boiling and immediately stir it.
While cooking, stir the rice 2-3 times every 3-4 minutes. After 15 minutes, the rice will be ready, then simply drain it through a colander.
The only drawback of this rice is its specific smell. It goes away if you cook rice in a large amount of coda. Season with olive oil or herbal butter when serving.
This rice is also suitable for soup (if cooked separately), various second courses, for example: curry or pilaf (in this case, rice is cooked in a large amount of water until half cooked for about 7-8 minutes).
Parboiled rice is the best choice when you want to cook a side dish.
Round grain rice
This rice is in every home. He has a rich taste and for this he is loved by many. Before cooking, it should be rinsed and left in water for 7 minutes (it is important not to overexpose it in water). If this is not done, then it can boil on the outside and remain moist on the inside.
We put rice in boiling salted water with the calculation of 1 part of rice to 5 parts of water. Stir every 3 minutes and after 11-14 minutes the rice will be ready. We drain it through a colander and use it in our dishes.
The downside to this rice is that it is easy to digest, so try it as you cook it, as it is easy to digest. this is the surest way to keep you from overcooked rice.
Season with butter and serve.
It is also suitable for making soups. Add the washed rice along with the potatoes 14 minutes before the end of cooking the soup.
It is great for milk porridge.
Long grain rice
Differs in rich taste and beautiful shape. It should be cooked in the same way as parboiled rice (see the recommendation above).
An important nuance! This type of rice can be easily digested, so it is advisable to try it when cooking to assess readiness.
It is applied and seasoned in the same way as parboiled rice.
If this rice suits your taste, then over time you can use one brand of the manufacturer. Thus, you will select the cooking time on the timer and save yourself the trouble of trying rice for cooking.
Sushi rice
Cooking rice for sushi is not difficult, knowing a few simple nuances.
The pan should be tightly closed with a lid. If the lid does not close the pot tightly, steam will leave the pot abundantly and the rice will not cook properly.
It is very important to rinse the rice thoroughly 7-8 times until the water in which you wash it is clear.
After rinsing, the water should drain off. To do this, pour it into a colander and wait for three minutes.
You need 1 liter of water for 1 kilogram of rice. If you do not have a measuring container, then the following method will help you: put the rice in a high transparent container or a regular glass. The volume of rice will be a guideline for water intake. Pour the rice into a saucepan, and then pour in as many glasses of water as there are glasses of rice you have.
Put the saucepan with rice and cold water on fire, bring to a boil, stir once, reduce heat to the very minimum and cover tightly.
After 15 minutes, turn off the heat and leave for 15 minutes.
It is very important not to lift the lid to prevent steam from escaping.
Season the finished rice with the purchased rice dressing at the rate of 120 g dressing for 500 g of raw rice. We can make the rice dressing ourselves. To do this, we need 100 g Mitsukan rice vinegar, a pinch of salt and a tablespoon of sugar. Stir all this over a fire until salt and sugar dissolve.
Using these tricks, you will always have great homemade sushi.
In this article, we learned how to best cook and use the most popular varieties of rice. Remember, the key to success is the right type of rice. Bon Appetit!
