How to cook rice so that it is friable

Rice goes well with meat dishes and seafood, it is consumed in all countries. However, it is not always possible to prepare the side dish properly, in most cases the grains stick together or boil. To prevent this, Japanese culinary specialists have developed a lot of technologies that can easily be implemented at home. We have collected for you a golden collection of rice cooking in various ways, they do not require much time and effort.

Classics of the genre

Consider the basic technology from which all the masters of culinary art repel. A feature of the preparation of rice by this method is a thorough washing in a large amount of cold (preferably ice) water.

It is also worth taking care of the right choice of raw materials, long-grain, round-grain or initially steamed rice is suitable.

As a rule, on the package with the product are clearly defined proportions, which state that 100 g. rice accounts for 200 ml. water. This misconception is true only if you do not need to get crumbly rice in the end.

Since the goal is precisely this, water is taken at the rate of 140-150 ml. on 100 gr. rice.

Cooking technology

1. Pour the water into the molds, make ice cubes.
2. Rinse the rice grains 8-10 times, then dip them in filtered water with ice cubes and wait 5 minutes.
3. At the end of time, drain the water, pull out the ice, pass the rice through a colander. Lay it on a cotton towel for partial drying, leave for 5-10 minutes.
4. When the grains dry out and the tissue absorbs moisture, proceed to the next step. Move the rice into an enameled pan with thick walls and a bottom, pour water, based on the proportions of 150 ml./100 gr.
5. Add salt to taste, if desired, you can pour in your favorite seasonings and dyes. Turn the stove on a large fire, do not cover the container with a lid.
6. Bring the composition to a boil. As soon as the first bubbles appear, wait 1 minute and turn down the heat to the minimum mark, cover with a lid.
7. After a quarter of an hour, remove the rice from the heat, do not open the pan, do not mix the composition. Put a thick towel or old sweater on top of the container, wait 20 minutes.
8. During this time, rice absorbs liquid and reaches full readiness. You just have to mix it at the end of the infusion, using a fork.

Practical recommendations

1. To prepare rice, a special rice cooker, slow cooker or double boiler is used. If such appliances are not available, only cook beans in a pan with a thick bottom. Otherwise, they will burn, since a container with a thin base heats up unevenly, as a result of which rice begins to stick.
2. When you have selected the optimal dishes, but the rice still burns, pay attention to the degree of fire. He does not have to be strong. The size of the burner itself is also of no small importance, it must be selected taking into account the volume of the pan.
3. It is not necessary to cook rice in water. To give the garnish a new taste, cook it on meat broth, add seasoning to taste.

Universal ways to cook rice

The technologies presented below are slightly different from the "classics of the genre", they all have several important features. Firstly, it is not recommended to stir the rice after boiling, secondly, to prepare the side dish, you need to choose a non-enameled pan, and thirdly, the grains are washed in cold (almost ice) water until the turbidity disappears.

Saffron Rice
To prepare a delicious friable rice you will need: 1 kg.grain, 1.5 liters of water (ratio 1: 1.5), ground saffron in an amount of 10-15 gr., salt and pepper (optional) to taste.

1. Sort rice from unnecessary husks, rinse grains in cold water.
2. Set the stove to maximum power, pour the vegetable oil into the pan and set it on fire. Fill the container with oil 0.4-0.6 cm from the bottom.
3. Put the oil in a pan, pour water and stir well.
4. Bring the mixture to a boil, salt (pepper if necessary), add saffron. Mix well again, you won’t need to do this again.
5. Reduce the heat, cover the container with a lid, simmer the composition for about 10 minutes. Then leave for another quarter hour. In the end, you get a delicious side dish of a yellowish color.

Rice with Olive Oil
Prepare the following ingredients in advance: 500 gr. rice, 750 ml. purified water, 40 ml. olive oil, salt to taste. The cooking technology is suitable for varieties Jasmine, Basmati, long-grain. As a rule, housewives prefer the last grade of rice, because the grains are the same size, which allows you to create a beautiful dish.

1. Rice grains must be sorted out, eliminating unnecessary husks. The composition in this technology is not washed.
2. Cook a roasting pan or cast-iron frying pan, set it to maximum heat and pour olive oil.
3. After 1 minute, add rice and mix well. Pour boiling water over the grains (pre-boil it in a convenient way), salt, cover with a lid.
4. Turn the stove on a slow fire, wait a quarter of an hour. During cooking, do not open the lid; in a thick-walled container, rice will not burn.
5. After the expiration of the time it is necessary to turn off the burner, and put a cotton towel between the lid and cooked rice. Steam will come from the side dish, which will be absorbed into the fabric. Such a move will not allow the grains to soften, as a result of which the rice will turn out friable.

Fried rice
For the most part, the technology is considered universal, despite the fact that during the cooking process, the grains are fried. You can choose absolutely any rice, whether it is Jasmine or long-grain.

To prepare a side dish you will need 300 gr. rice, 450-500 ml. filtered water, 10 gr. crushed salt, 35 ml. sunflower oil.

1. Pour water into a kettle and boil it.
2. Rinse the rice in cold water 7-8 times until the liquid becomes clear. Put the grains on a cotton towel, leave for 10 minutes to absorb excess moisture.
3. Take a container with a thick bottom and walls, wipe it and pour in sunflower oil. Put on the stove, wait until it boils, then place the grains in a pan.
4. Stir the rice for 2-3 minutes so that it is thoroughly fried. As soon as the first rice grains get a golden tint, pour boiling water from the kettle and mix again.
5. Add salt, if desired, pepper or spice. Cover, simmer over low heat for about 10-15 minutes.
6. Rice should absorb all the moisture. When this happens, turn off the hotplate and leave the composition to infuse for half an hour. In the process of cooking it can be interfered, but not more than 1-2 times.

There are basic technologies by which rice is crumbly. The main methods are considered to be without washing, but with the addition of olive oil. If the grains are thoroughly washed, then they are dried and fried for 2 minutes. Do not forget about the classics of the genre, which is used for all types of rice side dish.

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