Rice cook proportions with water. How to cook rice delicious. Recipes with proportions and photos. How to make fluffy rice

please help...when to salt the rice and how much water do you need? and got the best answer

Answer from Inna Derevyashkina[guru]
Rinse rice in five waters. Pour a large amount of water into the pot. When the water boils, do not forget to salt. Dip the rice in water and cook for about 2 minutes at an active boil. I don't close the lid. When the rice is cooked, discard it in a colander and rinse. And then in a large saucepan on sunflower oil fry the onion, cut into half rings. With a semi-golden onion color, add grated carrots and fry everything until golden color. Add rice and you get the "Monastic Rice" dish. Eating on fast days!

Answer from Milady[guru]
Rice and water are taken in a ratio of 1: 1.25.
Rice in this case turns out exactly the consistency you need: fluffy and without excess liquid.
3. Do not open the lid while rice is cooking.
it important point, since the main principle of cooking rice in Japan is steaming it. If the lid is opened, then part of the steam necessary for cooking rice will immediately disappear, and cooking will go in a completely different mode.
The lid must not be opened for another 10 minutes after the rice is ready. At this time, the rice reaches the desired condition.
4. Rice is cooked over low heat.
After the rice has boiled, the fire is reduced and boiled on low heat, and then reduced even more and cooked on very low heat.
Salt is not added to rice during cooking.
Japanese people like to eat rice with soy sauce. It is often served with pre-roasted vegetables and herbs. In a word, the products added to the rice after it is cooked enrich the dish and make it not bland, despite the fact that the rice was cooked without salt.

Answer from Natalya Pa Nova[newbie]
cooking rice - water twice Memorized for a lifetime.
I don’t put salt at all :) I don’t like it.

Answer from Peva[guru]
Wash rice in 5 waters.
The ratio of rice and water: rice 1 part, water 2 parts.
Add 1 tsp. butter or margarine. Salt.
As soon as it boils, reduce the heat to minimum and cover with a lid. Cook for 15 minutes.

Answer from 3 answers[guru]

Hello! Here is a selection of topics with answers to your question: please help ... when to salt rice and how much water do you need?

Rice is used to prepare first, second and sweet dishes, fillings and side dishes. Before cooking, rice must be poured into a strainer, turn on cold water and rinse it thoroughly. To cook boiled rice, it must be poured into cold water. If you pour rice into a pot of boiling and salted water, the grains will remain intact.

Pour cold water into an unenamelled bowl, following the proportion: 1 cup of rice - 2 cups of water. Adhering to this proportion, you can no longer wonder - "how to cook rice correctly."

Put the pot on the fire and bring the water to a boil. After that, salt, add the rice itself and seasonings. Cook over low heat with the lid closed until the water has completely boiled away. The rice does not need to be stirred during the cooking process.

How long to cook rice

As soon as the water in the pan evaporates completely, then the rice is ready. By the time rice is cooked for 15-20 minutes. Then, we shift the rice into a colander, let the excess water drain, and transfer to a dish.
In the soup, rice should be boiled for 20 minutes.

The energy value of boiled rice is not high. Its calorie content is 140 kcal per 100 grams of product. Calorie content of white rice, not boiled, per 100 grams - 323 kcal.

• 1. When cooked, rice increases in volume three times.
• 2. Before cooking in cold water, you can add one tablespoon of vegetable oil.
• 3. 1 tablespoon of salt is added to one glass of rice.
• 4. To prepare stuffed peppers, rice must first be boiled for 7 minutes.
• 5. Salt and add seasonings before cooking.
• 6. One cup of rice is enough for four servings.
• 7. Ready rice is stored in the refrigerator covered with a lid for 3-4 days.
• 8. Unpolished rice is considered more useful, since most vitamins and amino acids are contained in the very shell of rice grains.

There are the following varieties of rice:

1. Polished - this is a hulled grain of rice with a rough surface and a whole kernel, which has been processed using grinding technology.

2. Polished - grains of vitreous rice processed with a special machine, having a whole kernel and a smooth and shiny surface.

3. Crushed is a by-product obtained during the processing of rice grains.

1. Long grain rice. The grains of such rice are thin and long, well suited for meat and fish.

2. Medium grain rice. Grains of this type of rice are up to half a centimeter long and have an oval shape, well suited for adding to soups and making risotto.
3. Round grain rice. Rice with round grains.

By color, rice is divided into:

• 1. White rice - during the processing of which useful substances are preserved in a minimum amount.
• 2. Brown rice - grains of this color are considered the most useful.
• 3. Black rice - wild rice, the grains of which are elongated.

How to cook rice in a steamer

The cooking time of rice in a double boiler is not much different from the usual cooking method, while the finished rice retains more nutrients. The first step is to wash the rice and put it in a colander. When water drains from the cereal, put it in a double boiler. Pour in water at a ratio of 1 cup of rice to 1 cup of water. Add salt and spices. Cook the rice in a double boiler for 35 minutes, then transfer it to plates and serve.

How to cook rice in a slow cooker

A slow cooker greatly simplifies a person's life, while food prepared in this way turns out to be tastier and most useful. To cook rice in a slow cooker, first rinse the rice with plenty of water. Put it in a slow cooker and add boiling water (Proportions: 3 multi-glasses of rice - 5 multi-glasses of water). Salt the rice, add oil and set the mode to "Buckwheat" or "Rice". Cook until the beep is ready. Then spread the cooked rice on plates.

Rice in the microwave is no less healthy and tasty than rice cooked in a different way. Rinse rice. Place the rice in a microwave-safe bowl. Add salted water (boiling water) in the proportion: for 1 cup of rice - 2 cups of water. Close the lid on the rice bowl. Put in the microwave and set the power: 700-800 watts.
Cook the rice in the microwave for 18 minutes. Stir the rice with a spoon every 5 minutes. When the rice is ready, leave it in the microwave for 15-20 minutes to infuse.

How to cook rice in a pan

We put the pan on the fire, pour in water and add salt. Pour the rice in proportion (1 tbsp cereal - 2 tbsp water). Add 2 tablespoons of vegetable oil, and cook over medium heat, with a closed lid for 15 minutes after the water in the pan boils.

Rice is a universal cereal, it serves as a side dish, is one of the components of the first and second courses, but what can be cooked from rice?

Rice milk porridge

Since childhood, we all love rice milk porridge, which is loved by both small children and adults. Its preparation does not require special culinary skills, and the combination of rice and milk is very tasty and healthy. It is best to cook rice porridge for breakfast, then it will energize you for the whole day. So if you are ready to try cooking rice porridge, see if you have all the ingredients you need to cook:

• 1. Rice - 1 cup
• 2. Milk - 4 cups
• 3. Egg yolk - 1 piece
• 4. Sugar - 2 teaspoons
• 5. Butter - 2 tablespoons
• 6. Salt - to taste

Proportions of rice: for 1 cup of cereal - 2 cups of water.

How to cook rice milk porridge

Rinse the cereal with warm water. Get a pot of water and put it on fire. Boil. Place rice in boiling water and cook for 10 minutes. After that, put the rice on a sieve and give a little time to drain the excess water.

Pour milk into a small saucepan and put on fire. Transfer rice to another pan, pour hot milk over it and cook for 15-20 minutes over low heat, stirring occasionally. Then add salt, sugar, cover the saucepan with a lid and put it in the oven for a few minutes. Transfer rice milk porridge to a dish, season with yolk and butter. Enjoy your meal!

How to cook rice with raisins

Highly delicious recipe cooking rice with dried fruits, which will especially appeal to little sweet-toothed children. What is needed for this:

• 1. Rice - 300 grams
• 2. Raisins - 40 grams
• 3. Water - 800 ml (rice must be completely covered with water)
• 4. Butter - 1 tablespoon
• 5. Sugar and salt - to taste

Rinse the cereal with water and transfer to a saucepan. Add raisins and salt. Pour in water, put on fire and bring to a boil. After that, cover with a lid and make a quiet fire.

Cook for 15-20 minutes until the water is completely boiled away. 5 minutes before the end of cooking, add sugar and butter. Then, arrange on plates and eat with pleasure. Enjoy your meal!

How to cook rice proportions step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.

Rinse rice, add to saucepan with salted cold water, cook for 20 minutes over low heat under a lid until the water boils completely from the pan.

How to cook rice

You will need - a glass of rice, 2 glasses of water.

1. Measure rice, pour into a sieve, rinse for a couple of minutes until clear water.
2. Pour rice into a non-enamelled pan, pour cold water in a ratio of 1:2 (for example, for 1 mug of rice - 2 mugs of water).
3. Add salt and spices to taste, for softness, you can add a tablespoon of oil.
4. Put the pan on a slow fire, cover tightly with a lid.
5. Cook rice for 20 minutes, the readiness indicator is that the water has completely evaporated.
6. Taste the rice - if it's soft, it's ready, if not, add 1/4 cup of water and cook for another 5 minutes.
7. Put the boiled rice on plates and serve.

How to cook rice in the microwave
1. Rinse rice.
2. Place the rice in a microwaveable bowl.
3. Add salted boiling water (for 1 cup of rice 2 cups of water).
4. Close the container with rice with a lid.
5. Place the rice in the microwave.
6. Set the microwave to full power (700-800 W), turn it on for 5 minutes. Mix.
7. Set the microwave to 500 W, cook for another 13-15 minutes.
7. Leave the rice in the microwave without opening the lid for 20 minutes.

How to cook rice in a slow cooker
1. Rinse rice.
2. Put the washed rice in a slow cooker.
3. Add boiling water at the rate: for 3 multi-glasses of rice 5 multi-glasses of water.
4. Salt the rice, add oil, put on the "buckwheat" or "rice" mode, cook until ready.

How to steam rice in a slow cooker
1. Rinse the rice, drain the water and place in a rice bowl.
2. Pour the multicooker bowl with water in the ratio of 1 cup of rice to 2 cups of water, add spices (pepper, turmeric, rosemary, etc.) and salt.
3. Cook rice in a multicooker in the "steam" mode for 40 minutes, insist with the multicooker lid closed for 5 minutes.

How to cook rice in a double boiler
1. Sort the rice, if necessary, rinse until clear water in a sieve for 1 minute, let the water drain.
2. Put the rice in a bowl, pour boiling water with a margin of 1 centimeter and leave for 30 minutes.
3. Drain the water, put the rice on the rice steamer rack. It is very important here that the filling of the rice container should not exceed half the volume of this container, since the rice will increase during cooking.
4. Use a spoon to level the rice in the bowl so that the steam cooks the rice evenly.
5. Fill the steamer tank with water.
6. Turn on the steamer, the "cereals" mode.
7. Cook rice in a double boiler for 30 minutes.
8. Without stirring the rice, sprinkle it with a spoonful of sunflower or butter, insist under the lid for 5 minutes.

How to cook rice in a pan
1. Put the pan on the fire, add water, salt and add rice in a ratio of 1:2; pour a tablespoon of vegetable oil on half a glass of rice.
2. Cook rice in a frying pan for 15-20 minutes after boiling water under a lid over a small wide fire.
3 minutes before the end of cooking, it is allowed to pour in soy sauce to taste.

How to cook rice in a bag
Boil white steamed rice in a bag for 12-15 minutes. Cook brown rice in bags for 20-25 minutes. Dip the rice in the bag into boiling water - the water must be out of proportion with the rice, so that the water with a margin of 2 centimeters covers the bag of rice.

How to cook rice for salad
Rice for any cold salads that are no longer amenable to heat treatment, cook until fully cooked.

How to cook rice for hedgehogs
Cook rice for hedgehogs for 10 minutes less, because. molded hedgehogs will languish in the sauce for the allotted time until the rice is fully cooked.

Situations when cooking rice

What to do if the rice turned out like porridge
There are several options:
1. If rice is being prepared, for example, for pilaf or another dish where friable rice is critical, then it is necessary to cook the rice from scratch. If all the cooking conditions have been met, another rice suitable for the dish should be taken for cooking.
2. "Porridge" in the morning can be fried with an egg, or you can cook a rice casserole.
3. Boiled rice is suitable for making stuffed peppers or cabbage rolls.
4. You can also cook soup on rice "porridge".

Do I need to stir rice when cooking
Not only is it not necessary, but it is impossible. If rice is stirred during cooking, it will turn into porridge.

What to do with undercooked rice
If the rice was cooked for the prescribed time and under a closed lid, you should add a quarter cup of water and cook for another 3 minutes. Then taste the rice and repeat if necessary.
If it turned out that the rice cooked yesterday turned out to be dry, boil the rice with water and oil - it will become softer after 5-7 minutes of cooking.
If the cooled rice for sushi turned out to be undercooked, then it is almost impossible to finish it, because. its ability to stick together after additional cooking will no longer be restored.

What to do if the pot runs out of water and the rice is not ready yet
If the water has evaporated and the rice is dry, you need to add boiling water (half a glass of boiling water to 1 cup of rice), without stirring the rice, and cook the rice for another 3-4 minutes, then taste it.

How to give rice a beautiful color
You can add color to rice by adding spices. To turn the rice yellow, you need to add curry or turmeric (for 1 cup of raw cereal - 1 teaspoon with a slide). To prepare burgundy rice, it is recommended to fry it after cooking with a small amount of beetroot (1 cup of rice - 1 medium-sized beetroot). For an original serving, you can cook part of the rice yellow, part burgundy - and mix or serve on a plate next to it.

Proportions for cooking rice

How much rice do you need for 2 and 4 servings
For 4 large servings of rice side dish, 1 cup of cereal is enough.

How many times does rice expand when cooked
When cooked, rice increases in volume by 3 times. The weight is about the same - from 150 grams of raw cereals you get 400-430 grams of boiled rice.

About storage of rice

How to store cooked rice
Rice will keep covered for 3-4 days in the refrigerator.

There is old rice, can it be boiled
If the rice is old, it will most likely be porridge, such rice is not recommended to be washed, it is better to use it for mashed soups and porridges.

Rice varieties and cooking times

By type of grain:
- Long-grain rice: thin grains, up to a centimeter long, do not stick together when cooked, eaten with meat or fish. Boil for 20 minutes, the proportions of water and long-grain rice - for 1 cup of rice 2 cups of water.
- Medium-grain rice: small grains half a centimeter long, oval-shaped, cooked in soups, paellas and risottos, cereals and pilaf. More viscous when cooked. Cook translucent medium-grain rice for 15 minutes, then leave covered for 10 minutes. Soak white medium grain rice in water for 20 minutes, then cook in the same water for 15 minutes. Proportions of water and medium grain rice - for 1 cup of rice 2.25 cups of water.
- Round-grain rice - rice with round grains, sticks together well when cooked, so it is ideal for making sushi and casseroles. Boil 20 minutes after boiling. The proportions of water and round-grain rice - for 1 cup of rice 2.5 cups of water, because. it absorbs moisture very well.

About the benefits of rice

The benefits of rice
Unpolished rice is considered the most useful, because. many vitamins and amino acids are found in the shell of rice.

Children from 5 months old can be offered rice in rice porridge.

Rice processing - and the benefits
- White rice: polished rice that has lost a significant part of its beneficial properties.
- Rice with a yellowish tinge - parboiled rice, in which useful qualities are preserved. Steamed rice does not stick together during cooking, but may be inferior to other types of rice in taste.
- brown rice: the most useful rice, they are accustomed to it from childhood, it contains the most useful vitamins and amino acids. The perfect rice for a child.
- Wild rice: black rice and long grain, contains a large number of vitamins, minerals and fiber. Energy value of boiled rice
Calorie content of boiled rice - 100 calories / 100 grams.

Price rice - from 65 rubles / 1 kilogram (average data for Moscow as of January 2020).

Rice and development
2 famous companies began their history with the production and processing of rice. The Japanese company Sony in 1946 came up with a rice cooker, one of its first inventions. And the Korean Samsung produced rice flour in the 1930s.

Reading time - 5 min.

What do we cook?

• cereals

If you want to cook fluffy rice, rinse it under cold water before cooking. So you get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

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Some dishes, such as , require glutinous rice. In this case, it is not worth rinsing. In extreme cases, you can limit yourself to one rinse to wash off all the excess.

To make rice cook faster, you can soak it for 30-60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that rice needs twice as much water to cook. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone, and suggests the optimal amount of water for it.

Measure rice and water with a measuring cup - it's much more convenient. The standard serving for one is 65 ml of dry rice.

Tableware

It is better to cook rice in a saucepan with a thick bottom: in it the temperature is distributed evenly. You can also cook rice in a large skillet. A cauldron is traditionally used for pilaf.

Cooking rules

If you are cooking rice in a saucepan, first bring salted water to a boil, and then pour the grits into it. Stir the rice once so that the grains do not stick to the bottom. Then wait until the dish begins to boil, reduce the heat to a minimum and cover the pan with a lid.

Do not open the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, don't stir it (except the first time). Otherwise, the grains will break and release starch.

The average cooking time, depending on the type, is:

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice, 40–60 minutes.

When the rice is cooked, remove it from the heat and let it stand for 10-15 minutes covered. If there is water left in the cooked rice, drain it or cover the pan with a dry towel to absorb excess moisture.

If you are cooking rice in a pan, use a pot with a diameter of 24 cm or more, high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then it must be poured with boiling water and cooked as described above.

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condiments

Rice is good because its taste can always be changed a little. For example, with the following:

• saffron;
• curry;
• cardamom;
• zira;
• caraway;
• cinnamon;
• carnation.

Spices are added to the water during cooking or to a ready-made dish.

Rice can also be flavored. herbs, citrus zest or cook not on water, but on meat or chicken broth.

Bonus: how to make rice for sushi

1. Special Japanese rice is used for making sushi. You can replace it with the usual round-grain.
2. Rice should be washed 5-7 times before cooking. It is better to throw out the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. A piece of nori seaweed can be added to the pot for flavor, but must be removed before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - at a minimum for about 15 minutes. After you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. After that, cool and start cooking sushi.

Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.

How to cook rice correctly

It would seem that cooking rice is simple - he threw the cereal into a pot of water and put it on the fire. However, even an experienced chef who knows how to cook complex dishes and multi-story desserts sometimes turns out to be porridge instead of crumbly rice. Rice cooking is an art in which Oriental and Asian cooks have excelled. Offer them any kind of rice, and they know what to do with it - one variety is soaked for a long time, the other is pre-fried, and the third is immediately poured with water and put on fire. They know how to cook rice properly, at the level of intuition. It would be nice, of course, to learn from them, but this is not always possible. Let's try to practice a few secrets of cooking the "right" rice, because this is one of the most popular side dishes in the world. If we figure out how to cook rice so that it becomes crumbly or, conversely, viscous, we can cook dozens of delicious dishes.

Which rice is suitable for different dishes

Round-grain rice is too starchy, so it is better not to buy it for pilaf, but it is ideal for sushi, soups, cereals, pie fillings, casseroles and all kinds of desserts. Medium-grain varieties contain slightly less starch, so the rice is slightly sticky and tender, but does not stick together, which is ideal for risotto, paella, meatballs and cabbage rolls. On the other hand, long-grain rice, if cooked according to all the rules, turns out to be tender, tasty and crumbly.

Should rice be washed and soaked?

Before cooking, the cereal is washed well to wash off the powdery coating. It is possible with the help of a sieve - under running water- or in a cup, changing the water 5-6 times. The rice is washed until the water is completely clear. Then the cereal is soaked for a while in cold water This helps remove the remaining starch from the rice, which gives it its viscosity. In addition, soaking improves the color of the cereal and speeds up the cooking process. It is enough to soak round rice for 15 minutes, medium-grain rice - for 20 minutes, and long-grain rice - from 1 hour to 3-4 hours, depending on the type of rice and the recipe. Exist different opinions about what temperature the water should be for soaking. It's believed that warm water requires less soaking time, and starch is released more slowly in cold water. The main thing is that the temperature is not higher than 60 degrees, otherwise the grain will become too brittle. Cereals intended for porridge, paella, sushi and rolls are not subjected to all these procedures, otherwise the rice will not turn out viscous.

How to cook friable rice in a pan or cauldron

Most best grade to obtain friable rice - noble basmati with long, very thin and sharp rice grains. However, other varieties are also suitable, such as steamed rice, which never sticks together, even if it is reheated. The ideal ratio of grains and liquid is 1:2, and when cooking round rice, you need 3 times more liquid, since it absorbs water more. Oriental cooks first lightly fry rice in vegetable or ghee with spices, onions and garlic, and then add water or broth directly into the pan. Thanks to this cooking method, the grains do not stick together with each other. Salt should be added about 1 tsp. per 200 ml of water and do not get involved in stirring the dish. They poured water, salted it, brought it to a boil, covered it tightly with a lid and put it on the slowest fire for about 20 minutes. Readiness to check is easy - bite the rice: if it is soft, then the side dish is ready. Connoisseurs advise leaving the rice under the lid for 10-15 minutes, and then add cream or vegetable oil.

Cooking rice in a pot

It is also possible to cook rice in a conventional saucepan by pouring it into boiling salted water, although oriental cooks believe that salt makes rice sticky. How long to cook rice in a saucepan? Usually, 20 minutes of cooking is enough with the lid closed over low heat, although some housewives still stir the dish at the first stage so that it does not burn. Better not to do this, of course. Steamed rice is cooked a little longer - about 25 minutes, while it increases in volume by 3 times. Red, brown and wild rice are cooked in a ratio of 1:3 for 30-40 minutes, although each case is individual and you should read the cooking instructions on the rice package. So, the principle of cooking rice can be expressed in a few words - they brought water to a boil, lowered the fire, cooked until tender, without intruding into a complex process, and let it brew.

Azerbaijanis steam rice with a piece of butter - this way it retains its friability and all useful substances. The Japanese take one and a half parts of water for one part of rice, for the first 3 minutes they cook the cereal at maximum heat, the next 7 minutes at medium heat, and in the last 2 minutes they reduce the heat to a minimum. After that, they simmer the dish under the lid for another 10 minutes, and the rice turns out to be very tender and crumbly. By the way, it was the enterprising Japanese who invented a special pot - a rice cooker, sister multicookers.

Rice and slow cooker

How to cook rice in a slow cooker? It's very simple. We thoroughly wash the rice, put it in the multicooker bowl, fill it with water in a ratio of 1: 2, and the water can be cold. Salt, add the necessary spices and a tablespoon of any oil, and then turn on the “Pilaf” or “Rice” mode and forget about the dish until we hear the multicooker signal. Rice can also be cooked in the "Buckwheat" or "Normal cooking" mode. Steamed rice in a slow cooker is very tasty. For white rice, 30 minutes of steaming is sufficient, for brown and wild rice, it is better to allocate an hour.

If you want to understand how to cook sushi rice easily and quickly, use a slow cooker - it's much easier than anything traditional ways. For 2 cups of Japanese rice, we take 2.5 cups of water and a pinch of salt, then set the “Rice”, “Buckwheat” mode or 10 minutes for “Baking”, and then 20 minutes for “Stew”. While the rice is cooking, make a dressing of 2 tbsp. l. rice vinegar, 1 tsp. sugar and 1 tsp. soy sauce, slightly warm and pour into the finished rice.

How to make rice tastier: some useful tricks

In no case should rice be poured with cold water when cooking on the stove, otherwise it will stick together and lose its appetizing appearance. It would seem a trifle, but the fate of the whole dish depends on it! Many Asian cooks add butter or vegetable oil to the water with rice during cooking - for a delicate and velvety taste. In some recipes, it is recommended to bring the rice to readiness in the oven - this way it becomes even tastier.

Rice turns out bright and piquant if you add spices and fragrant herbs during cooking. Pairs very well with rice Bay leaf, peppercorns, turmeric, saffron, curry, rosemary, lemon peel, garlic and herbs. Sometimes water is mixed with milk to make the rice creamy. However, true connoisseurs of this dish cook rice without additives in order to enjoy its natural taste and fragrant aroma.

Indian rice

We sort and wash the basmati rice well in the right amount, melt the ghee in a cauldron or frying pan so that it slightly covers the bottom with a thin layer. In boiling oil, we throw cumin, garam masala or curry, turmeric, a little pepper and any spices of your choice along with raw rice. Fry all this for 2 minutes with constant stirring and pour boiling water, while the water level should be two fingers higher than rice. We reduce the fire to a minimum and cook the rice until the water is completely absorbed under a closed lid. Hindus check the readiness of rice by breaking it with a fingernail, and only salt the finished dish. Such rice is very fragrant, tasty and always crumbly.

There are no perfect recipes, tips and proportions. Cooking time for rice, for example, depends on the type of rice, the type of cookware, and how tight the lid is. The ratio of cereals and water can also be different, so you have to comprehend the science of cooking rice by trial and error. Yes, and you can cook not only in a saucepan or slow cooker, but also in an air grill, a double boiler and even a microwave. How to cook rice at home so that your loved ones love this dish and ask for more? The only way is to try, experiment, and then everything will work out!