Rare national cuisine in the world can do without rice dishes. Rich in protein, vitamin B, phosphorus and potassium, it is widely used as a base for cereals, mousses and casseroles, as a garnish for fish and meat, as well as a component of soups and salads. Several thousand varieties of rice are known. This diversity dictates the difference in the methods of cooking.
Instructions
Step 1
The taste of rice depends not only on the type of grain, but also on the way it is prepared. Indian long grain Basmati rice is very aromatic and is considered one of the best types for cooking.
Step 2
There are two main methods of cooking rice. They are conventionally called "eastern" and "western".
Step 3
For oriental-style rice, sort and rinse it three to five times in cold water. It is believed that water leaches nutrients from rice, so many cooks do not recommend washing it before cooking. In this, the choice is yours. Pour water into a saucepan. For cooking rice, proportions are very important. Ideal is 1: 2. If you are going to cook 150 ml of rice, add 300 ml of water. When the water boils, add salt and rice. Place the lid on the pot and simmer the rice for 3 minutes over high heat, 2 over medium and 7 over low. Then drain the water, let the rice stand for 10-15 minutes, add the butter. The rice is ready.
Step 4
The Western method requires a large, thick-bottomed pan. Pour a little vegetable oil into it and, stirring, lightly fry the rice. The oil should cover all the grains. Then pour boiling water into the pan at the rate of 1: 2, salt and close the lid tightly. Simmer without stirring over low heat for 15 minutes. Try it for "readiness", the rice should not be very soft. If it's cooked, turn off the stove, remove the lid, and cover the pan with a towel to absorb excess moisture. If you are preparing rice for a side dish in this way, you can pre-fry finely chopped onions with grated carrots in a pan. Then add rice to the vegetables and then cook according to this recipe.
Step 5
If rice is cooked as a side dish, then the water can be replaced with broth: meat, vegetable or fish. Salt the boiling broth (if you have not done this before), pour in 2 tbsp. tablespoons of vegetable oil and add rice at a rate of 1: 2.
Step 6
To prepare the Jasmine and Basmati varieties, boil the rice in boiling water for five minutes. Then put it in a colander, rinse and put in a water bath, covered with a loose lid. After 10 minutes, the white crumbly rice will be ready.
Step 7
Vietnamese rice is never washed before cooking, but fried in butter for a few minutes. Then it is boiled in the usual way. As a result, the rice takes on a pleasant brownish color.
Step 8
If you plan to make a sweet dish out of rice, cook it in a mixture of water and milk. Boil one part water and two milk, add rice and cook until almost cooked. Place it in a colander, drain and cover with baking paper. When the rice is dry, transfer to a bowl, add butter and leave to soak.
