Perfect rice – flavorful, crumbly rice makes a great addition to lunch and dinner. We tell you how to boil rice properly and share delicious recipes.
Rice began to be cultivated for food about nine thousand years ago. Today, it is impossible to imagine the cuisine of Western and Eastern countries without rice. Rice is considered one of the most useful vegetable products. It is low in calories, satiates quickly and can be combined with almost any foodstuff. Rice is a vital component of complete diet, it contains amino acids, phosphorus, zinc, calcium, iron, iodine, vitamins B1, B2, B3 and B6.
Types of rice
Rice differs in the degree to which the grain is cleaned from the bran. Brown rice is unrefined, while white ground rice is the purest. Unpeeled varieties are considered healthier for a healthy diet because the grinding process loses some of the dietary fiber and vitamins. Unpeeled rice takes longer to cook and has a nutty flavor. By the way, wild rice is not a cereal crop. It is the seed of the marsh plant tsitsania, similar to rice in shape.
White rice is most often used in culinary recipes. It is easier to cook and has a neutral flavor. Other types of rice cook just like white rice, but take longer to cook. Rice also differs in shape:
It remains crumbly even without additional washing after boiling. Long-grain rice is best for pilaf, salads and side dishes for vegetable, fish and meat dishes. The most popular varieties are Basmati from India and Jasmine from Thailand. These grains can be steamed. When dry, they look translucent, but after boiling they take on their usual white hue.
Rice cooks quickly, exhibits good adhesion and holds its shape well. It is used to make sushi and casseroles.
Stiff even after boiling for a long time. Medium-grain rice is used to make soups and risotto.
How to cook rice
Take one cup of rice and two cups of water;
Rinse the rice under running water. If necessary, pre-scrub the rice;
Fill with water, bring to a boil, and simmer over medium heat, stirring gently;
In Asian countries it is customary to add a small piece of ghee oil to the rice, but any vegetable oil will do. Rice will not burn with oil, even in a nonstick pan;
When the rice is of a desired consistency, turn off the heat and transfer the rice from the pot to another container;
cool or serve hot.
Delicious Recipes with Rice
The traditional tomato and rice-based soup can be either vegetarian or meat-based. If young children will be eating kharcho, you need to reduce the amount of spices and seasonings.
Broth (vegetable or meat) 1 л
Beef (cooked, optional) 500 г
Rice 1/2 cup
Onions (onions) 1 unit
Carrots 1 pc.
Butter 2 tbsp.
Tomatoes (without skin and seeds) 5 pcs.
Salt 1 pinch
Spices (to taste) 1 tsp.
Lime 1 pc.
Pour washed medium-grain or round rice into the ready vegetable or meat broth and cook over low heat for half an hour.
During this time, in a separate pan with oil, fry grated carrots until golden brown, then add chopped onions. Add the sauerkraut to the soup.
Purée the tomatoes and add them to the pot.
If preparing a meat version, add beef, chopped into small pieces.
Add salt, spices, chopped herbs and lime juice to the pot. Stir it.
Serve kharcho hot.
Thai fried rice
You can’t imagine Thai cuisine without rice. Cook a traditional dish at home with ginger and mushrooms to get a taste of Thailand.
Rice (long cooked) 2 cups
Broth (vegetable) 1/2 cup
Sauce (soy sauce) 3 tbsp.
Ginger (freshly grated) 1 tsp.
Carrots (grated) 1 tbsp.
Onion (green ) 1 bundle
Chicken (or shrimp) 200 г
Mushrooms (champignons) 100 г
Beans (green beans) 200 г
Garlic 2 cloves
Lime 1 / 2 pcs.
Heat oil in a frying pan.
Add carrot, ginger, garlic cloves, cooked chicken breast or peeled shrimp, beans, sliced mushrooms, soy sauce, rice, green onions to the pan.
Pour in broth and stir. Cover and let stand for a few minutes.
Serve with lime juice.
Omali Arab Rice Sweet Porridge
Translation of name: “Porridge from mother Ali. It can be served hot or cold as a main dish or dessert.
Rice (round) 1 cup
Milk (regular or coconut) 3 cup
Salt 1 pinch
Sugar (cane) 2 tbsp.
Butter (ghee) 1 tbsp.
Nuts (crushed) 1 handful
Soak the rice overnight in enough water.
In the morning, drain the water, pour milk into the rice and cook over low heat, stirring for an hour and a half.
Add butter, salt and sugar. You should get a viscous rice porridge.
Place the rice in an oiled crock and sprinkle the sugar and nuts on top.
Bake at 200 degrees for about 15 minutes.