Culinary experts cannot clearly answer the question of the need to soak rice. Some cook it immediately after rinsing it under running water, while others soak the cereal to make it more tender and crumbly.
One of the most delicious cereals is known on all continents and is combined in its characteristics with almost all products. There are many varieties and types of rice. Therefore, in order for the dish to turn out as tasty as possible, it is necessary to carefully approach the process of choosing a type of rice.
Rice classifications
Regardless of how many types, varieties and agricultural varieties of rice exist, a special classifier has been introduced for convenience. Based on the general rules, cereals are divided according to the following criteria: the type of grain, its color and the method of processing.
Rice varieties by grain type
- Long-grain
- Medium grain
- Kruglozerny
Grain processing
- Brown or unpolished
- White (brushed)
- Steamed
The color of the rice can be anything from black to white. The only difference is in popularity and availability. According to this classifier, cereals include: basmati, arborio, jasmine, valencia, devzira, etc.
The use of rice in cooking
Depending on the dish that needs to be prepared, the type of cereal is also selected. Each variety has its own characteristics, which can either ruin the dish, turning it into an untidy sticky porridge, or bring it to perfection.
In food preparation, there are a number of rules that are necessary to create a quality and tasty treat. But each chef or culinary specialist has his own approach, empirically obtained ways to improve the recipe.
One such innovation is the advice on steeping rice for making pilaf. Experienced cooks cannot give a single answer to the question: is it worth boiling the cereal immediately after washing, or is it worth soaking it. But if professionals are able, observing all the subtleties, to end up with a tasty and crumbly dish, then at home many people make a number of mistakes.
Rice groats contain a large amount of starch. When cooked, it stands out, turning into a paste that sticks together the grains. To avoid this, a rule for soaking rice was invented.
It is better to do this with hot water (but not boiling water), so more starch will be released, which will immediately rise to the surface, which will allow you to quickly and comfortably wash it off the grains.
Pilaf cooking methods
Pilaf can be cooked using an ordinary deep frying pan, a kettle, a saucepan (in the absence of more suitable utensils) or take a cauldron. The stores offer a wide range of products that simplify the preparation procedure and save time. These include multicooker and double boiler. In this case, it is worth soaking rice for cooking pilaf in such devices, if it is required by the recipe.
