How to cook rice on the side dish: useful tips

Rice was loved by many families for its good qualities, soft taste and texture. Housewives prefer to cook the cereal as a side dish, and this is not surprising. Boiled rice goes well with fish, meat, stewed vegetables, mushrooms. Due to its versatility, the dish will not leave indifferent even the most sophisticated gourmet. However, during the cooking process, there may be difficulties associated with the heat treatment of a particular rice variety.

How to cook steamed rice for garnish

1. A feature of this type of rice is considered to be its hard shell. First you need to rinse the grain with plenty of water. It is necessary to exclude white scurf, after washing the water should become transparent.
2. Then you need to soak the rice.To do this, pour the grains in a deep bowl or pan, cover with purified water. The duration of exposure is 35-45 minutes, during which time the shell will soften.
3. Now you can start cooking. Pour 500 ml into the pan. water, if desired, add your favorite spices or use chicken broth as a basis. Salt the liquid, bring to a boil.
4. 0.5 l. water accounts for 200 grams. rice grains. Pour them into a boiling liquid, mix immediately. Switch the burner to the minimum mark, cook rice under a lid for 20 minutes.
5. When the set time has elapsed, remove the dishes from the stove, add butter (optional). Close the container with a lid, let the rice brew for a quarter of an hour. Use as a side dish.

How to Cook Long Rice for Garnish

1. Long-grained rice has a high content of starch and extraneous dust, so you can not do without washing. Put the composition in a sieve or bowl, sprinkle with water 6-7 times. When the liquid becomes clear, proceed to the next step.
2. Prepare heat-resistant dishes for cooking, it should have a thick bottom and sides. Put in the pan rice grains in the amount of 200 gr., Pour 450 ml.filtered water at room temperature. Do not add salt at this stage.
3. Send the tank to the fire, set the average power. Bring the mass to a boil under the lid closed. Now rice can be salted to taste. Set the fire to maximum, torment 5 minutes, reduce to a minimum.
4. Continue cooking rice for another 12-15 minutes under the lid. No need to mix the composition, otherwise the grains stick together and form porridge. After passing the allotted time, turn off the burner.
5. If desired, add a slice of butter. Let the garnish brew for 15 minutes, for a better effect, place a towel over the pan. Start tasting.

How to cook round rice on the side dish

1. Cooking begins with the preparation of the grains. This step can not be skipped, because it sets the tone for the whole dish. To proceed with the manipulation, it is necessary to pour the rice into a sieve, then rinse under the tap 5-7 times.
2. You can conduct the procedure in a colander. After all actions, the water should be completely transparent. This feature suggests that you can go further.
3. Now move the grains in a deep bowl or basin, cover with filtered water and wait 20-30 minutes.During this period, the rice will soften a bit, it will be easier to work with it.
4. You can start cooking. Drain the liquid, rinse the grits again under the tap. Take a thick-bottomed pot, pour in 2 parts of water to 1 part of rice.
5. Grain does not throw, salt water. Put on the stove, wait until the first bubbles appear. When the salt granules dissolve, add 30 ml. vegetable or olive oil.
6. In a boiling liquid vsypte rice, immediately begin to stir. Reduce the power of the burner to the middle mark, close the dishes with a lid. Duration of cooking is 12-15 minutes.
7. Throughout the heat treatment of rice can not be mixed. Otherwise, the grains stick together, you can not use cereal for garnish.
8. After the specified period, turn off the fire, do not open the dishes. Put a towel on the pan, wait a third of an hour. Many housewives prefer to add butter at this stage.

How to cook black rice for garnish

1. Groats need to be processed in advance. Rich black rice is difficult to prepare, so follow the basic instructions.Pick dry grains, put in a pan and cover with running water.
2. Wait for a certain period of time so that the rice settles to the bottom, and the excess dust remains at the top. Drain the liquid, repeat the action another 4-5 times. With each soaking intensively knead the seeds. When all the dirt is removed, move on.
3. Black rice is desirable to soak in water at room temperature, it will become softer and more pliable. To do this, pour the filtered liquid in a bowl, pour in the grains, leave overnight (at least 7 hours).
4. Start cooking on the stove. Prepare a thick-walled pot, fill it with water with the expectation that 1 part of rice has 3 parts of water passed through the filter. Do not add grain yet.
5. Bring the liquid to the appearance of the first bubbles, keeping to the maximum mark. Pour black rice into boiling water, wait for re-boiling.
6. When this happens, reduce the power of the stove to a minimum, add salt to taste. Cover with a lid, stew exotic cereal for about 25-30 minutes. During this period, the rice will soften and cook.
7. Remove the dishes from the heat, put the cereal in a colander or sieve. Rinse out of the jug with filtered water, removing excess starch.Now scald the composition with boiling water, wait a little, serve to the table.

How to cook brown rice for garnish

1. Brown rice cooking always begins with pre-washing. This should be done to remove dust and starch residues. Flip the compound on a sieve, rinse it under the tap. You need to bring water to a transparent state.
2. Now scald the seeds with boiling water to seal the useful elements inside the shell. Put the rice in a bowl, cover with purified water, stand overnight. If you do not have much time left, reduce the duration to 4-5 hours.
3. Move the soaked rice in a thick-bottomed pot, add 20 grams. salt 250 g. grains Now add 650-800 ml. purified water, send the dishes for cooking on the stove. Stir, bring to a boil.
4. Cover the container with a lid, cook on maximum heat for about 7 minutes. Next, reduce the power to the level between the average and minimum. Stir the mixture, simmer the cereal for another half hour, do not open the dishes.
5. After a specified period of time, turn off the burner, add a slice of butter (at discretion), put a towel over the top of the lid. Let the garnish stand for 30–45 minutes, then fold out on plates.

How to Cook Red Rice for Garnish

1. Red rice belongs to the unpolished type, therefore it is necessary to sort out the grains before cooking. Remove debris and damaged specimens. For convenience, put the rice on the table one by one handful.
2. When the entire volume of grains has been moved, spread the rice in a thin layer on the working surface. Once again, evaluate whether the composition of stones, fragmented elements, husk. If necessary, eliminate all unnecessary.
3. Put the red rice in a deep dish, rinse under the tap until the water is completely clear. You will need 5-8 repetitions.
4. If desired, rice can be soaked in water at room temperature and left for 2 hours. If you do not have time, proceed to cooking. Pour into a saucepan 0.6 l. filtered water, add 0.2 kg. rice, add 10 grams. salt.
5. Put the tank on the fire, cook at maximum power. When the water boils, remove the foam, cover the container with a lid, reduce the burner to the minimum.
6. After 35-45 minutes, evaluate the consistency of the grains, they should be soft. If the croup crunches on the teeth, stir the rice for another 10 minutes. Turn off the hotplate, leave the garnish under the lid for a quarter of an hour.
7. In some cases, the liquid in which the cereal is boiled gets a brownish tint. In such situations, drain it immediately after boiling, add new water. Salt the dish for 5 minutes until cooked.

How to cook wild rice for garnish

1. The difficulty of making wild rice is that the grains are hard enough. The shell of the bran type inhibits beneficial enzymes, the shell is poorly boiled soft.
2. Before cooking the rice, you need to soak it. Due to this, the water will wash the starch, making the finished dish crumbly and useful. To carry out soaking, wash the grits under the tap 5-7 times, the water should not be turbid.
3. Next, pour the rice into a bowl, cover with filtered water, leave for 6 hours. After the specified time has passed, wash the grains again. You can increase the duration of soaking up to 10 hours to get more useful sprouted rice.
4. After washing and soaking, you can start the heat treatment. Pour 750 ml into the cooking utensils. clean water, salt, put the container on the stove. Wait until bubbles appear, then add rice and cover the pan with a lid.
5. Boil 10 minutes, stirring.Now reduce the heat to a minimum, cook wild rice for another half an hour. It does not need to interfere, otherwise get porridge. Readiness is determined by visual inspection, rice grains increase by 3-4 times.

Regardless of the type of rice, do not neglect advance preparation. You need to wash and soak the cereal, then you can start cooking. A delicious side dish is obtained from all varieties of rice grains, but the most useful is brown, black, wild, steamed and red.

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