Cooking delicious rice is not a laborious task, but also not an easy one. If you pour rice with water and cook, stirring alternately with a spoon, like porridge from other cereals, you get a completely unappetizing mess.
Rice can be quite varied, so it should be cooked in different ways. Long-grain rice is perfect for preparing a fragrant crumbly side dish for a wide variety of vegetables, meat, fish and seafood dishes. Medium grain rice can be used for preparing first courses. In order to prepare sushi and rolls, rice with round grains is perfect - it has a very high stickiness.
For a start, any rice must be prepared for cooking, for this it must be thoroughly rinsed in cold running water. You can use a sieve for this. The rinsing procedure should be repeated at least 5 times, as a result of which the last water should be completely clear. Then the rice is soaked (pour 1 part of rice with 2 parts of cold water and leave for at least 30 minutes). The result of this manipulation will be a more crumbly finished product. Then the water is drained and the rice is boiled.
By observing certain proportions of water and rice during cooking, you can get different results. The usual proportion is 1 part rice to 2 parts water. The main thing with such cooking is not to allow any stirring during the cooking process. Cook rice over medium or low heat for 10 to 17 minutes. After the time has elapsed, you can rinse the cooked rice with boiling water.
Round grain rice should be cooked for no more than 12 minutes. Then drain the excess water and the rice is ready. If you need friable rice, you can rinse with boiling water, but if the product will be used for making rolls or sushi, then it should not be rinsed.
