How to cook rice in a pan on water, so that it is crumbly

Views: 27815

Properly cooked rice on the water becomes an excellent side dish. And some prefer to eat it as an independent dish, using a minimum of additives. But the rice must be prepared and cooked correctly, and here you can not do without tricks. We will reveal the main secrets and tell you how to cook delicious rice in the right form.

How long does rice cook on water and in what proportions

Each variety of rice is used to prepare specific dishes. The proportions of rice with water and the cooking time depend on the variety selected. So:

  • If you cook long rice - for every 200 g you need 400-450 ml of water. Such rice will cook for about 20 minutes.
  • Short rice will require a little less water: 200-400 ml per 200 g. Cooking time will also be 20 minutes.
  • Brown and wild rice are foods that take longer to cook, so more water is needed so that it does not boil away. 200 g of rice will require 450-570 ml of liquid.

How much rice should be taken per few people? It is best to measure the amount of rice by volume. Approximately 65-70 ml per person. Here is an example with basmati rice: 200 ml of rice volume require 400 ml of water. 260 ml of rice is enough for a side dish for 3-4 people.

Preparing rice for cooking

Rice must be washed and soaked. This will get rid of large debris, small particles of dust, excess starch. There are two flushing options:

  • under running water with a sieve,
  • in a deep bowl, stirring with your hand (drain the water 3-5 times, repeating the procedure).

Soaking the rice gives it friability. It will be prepared faster. Round rice is soaked for 15 minutes, it will have the least friability. Longish - scalded with boiling water, then washed with cold water. Fine and thin - soaked for 5-8 hours in salted water, then washed.

Cooking rice in a pan

Rice can be cooked in different dishes, it is also cooked in a pan. Now we will consider the classic version. A thick-walled pan is best. Material such as cast iron is a priority option. A pan with thin walls will warm unevenly, which means that rice can remain damp on top. Since it cannot be disturbed, it is better to avoid this by choosing a good saucepan.

Let's start cooking. We will need:

  • water,
  • common salt
  • rice of a certain variety,
  • vegetable oil,
  • spices, herbs - to taste.

  • rinse the rice thoroughly, fill it with cold water,
  • bring to a boil, after that you can salt water to taste,
  • leave to simmer,
  • after the water with rice boils - you can put 50 g of butter,
  • cook until all the liquid has evaporated, we have indicated the approximate cooking time, but it differs depending on the type and type of rice,
  • if you see that rice is really not ready - add water, cook again.

How to cook rice in a pan on the water

You can cook rice in an enameled pan, modern assistants - a slow cooker and a double boiler do an excellent job, significantly saving time and labor of housewives.

When choosing a pan, keep in mind that the grits increases almost three times during cooking. It is desirable that the tank had thick walls. Calculate the volume of the pan as follows:

  • To cook a glass of rice - a 2-liter pan.

Key issues with proper rice boiling:

The proportions of water and rice

If you want to get really crumbly rice at the exit, correctly observe the proportions of the ratio of water to cereals. There are a few more secrets, but this is the main and main. For proper cooking, you need to know in what proportion to take cereal and water, more precisely, how much water is needed per glass of rice.

  • Long grain take 1: 2.
  • Mid-grain - the ratio of rice to water 1: 2.5
  • Round grain (round) - ideal ratio 1: 2.5

How to cook in cold or boiling water?

White rice is boiled, laying in cold water. Throw in boiling water - violate the cooking technology, the product will stick together. For other types of rice, the cooking technology is different (described below).

How to cook real friable rice

If you want to prepare crumbly rice with a guarantee for a side dish, choose a long-grain type of cereal processing.

  • Friability will add pre-soaking cereals. It is enough to scald long-grain with boiling water and pour over cold, soak round for a quarter of an hour.
  • To make rice crumbly will help a little trick: before cooking, put the groats in a hot pan and, stirring, hold for a couple of minutes.
  • Another tip: at the beginning of cooking, pour a tablespoon of sunflower oil in a pan into a glass of cereal.

Technology of cooking rice on the water

  1. Look through the groats and remove debris, measure the required amount, rinse from dust.
  2. Fold in a pan, add water according to the correct proportion.
  3. Salt. A teaspoon is usually taken on a glass of product. Add seasonings as desired and pour vegetable oil.
  4. Do not rush to cook cereals, rice does not like rushing, so let it simmer over low heat and after 20 minutes.
  5. Do not open the lid, the rice does not like this, do not mix, otherwise the cereal will stick together. The product must languish alone, without outside interference.
  6. When cooking, do not rush to open the lid, let the pan stand on the burner for at least 10 minutes, covering it with a towel - this will add friability.

How to check rice for readiness:

The liquid should evaporate completely, in pots with a transparent lid it is clearly visible. If the lid is normal, then after a specified time, open the pan and try. The grains of the finished product are soft.

Tip: the proportions were incorrectly calculated, and the cereal is damp - without stirring the rice, add a quarter glass of water and cook for an additional few minutes. Not enough salt - add salt at the same time.

How much to cook rice in water

Cooking time depends on the variety and type of rice processing.

  • Long grain - rarely sticks when cooking, ideal for garnish, in salads and pilaf. Boiled for 20 minutes after boiling.
  • Mid-grain - it is able to stick together, but slightly, it is suitable for cooking pilaf, soup, porridge, as it is more viscous. Preliminary soaking for 20 minutes is advisable. Cook for 15 minutes, then let it brew for 10 minutes.
  • Round (round-grain) - suitable for making pies, rolls and sushi, cereal. After boiling, cook for 15-20 minutes, then sweat without opening the lid.

For steamed rice, cooking time is slightly reduced.

Sometimes there is a need to cook cereals in semi-preparedness. Reduce the cooking time to 10-12 minutes, the steamed is even less cooked - 5-7.

How to cook basmati rice

Loose, basmati rice will turn out if you perform a series of actions:

  1. Rinse the cereal, pour water and leave for a quarter of an hour. Take groats in a ratio of 1: 2.
  2. Put a pot of water and let it boil.
  3. Separately, in a pan, sauté the basmati, adding a little oil.
  4. Salt boiling water, pour in rice, stir and continue cooking for 15-20 minutes.

Cooking brown (brown, wild) rice

  1. An important step is soaking. Fill with water and leave overnight (5-6 hours are enough).
  2. Cook: pour water, counting on a glass of cereal - 2.5 liquids. Salt.
  3. Cook for 5-10 minutes, then reduce heat and continue cooking for 30 minutes.
  4. Leave on the stove for a quarter of an hour.

How to cook loose rice in a slow cooker

Want to cook rice in a slow cooker for a side dish, proceed sequentially:

  1. Fold the washed cereal into a bowl, pour boiling water into 3 cups of cereal 5 - water.
  2. Add oil, salt. Set the cooking mode for cereals - rice, buckwheat. The product is ready after the multicooker signal.

Dry the washed rice a little, put it in a bowl. Pour water in a ratio of 1: 2, add the desired spices. From spices, I advise you to take turmeric, pepper, rosemary. Salt. Put on the "Steamer" mode, time - 40 minutes. Then let it brew for an additional five minutes.

Cooking rice in a double boiler - the right technology

Any cereal, steamed, will retain the maximum useful properties. Perfect for garnish, salad supplement.

  1. Rinse the cereal, let the liquid drain.
  2. Soak: pour boiling water for half an hour.
  3. Put the grains on the grate of the double boiler, fill in half the water, level the groats and carefully add.
  4. Cook for 30 minutes using the “Croup” mode.
  5. Boil until cooked, drizzle with oil and let it sit for five minutes.

Rice in bags

Rice packaged in bags is extremely convenient to prepare, ideal when calculating the specific amount of ingredients for dishes. Usually, the time is indicated on the package, but it’s worth recalling. The difference between cooking is that bags are placed in boiling water.

  • Brown - 25 minutes.
  • White rice - 15 minutes.

Rice for rolls and sushi

Fans of oriental cuisine often do not know how to cook rice for cooking rolls and sushi in order to get not crumbly, but slightly sticky, which is required by technology.

Ideally, it is necessary to buy rice, intended for the preparation of these dishes - Japanese, Mistral, Soy. If you don’t find it - take the usual round type of rice.

  1. Soak the croup for a quarter of an hour.
  2. Fill with water in a ratio of 1: 1.5.
  3. Cook for 15 minutes.
  4. Then dry for 15 minutes.

Video with a story on how to cook friable rice in a pan on water. May it always be delicious!

Cooking Rules

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

Do not lift the lid during cooking; otherwise, the rice will cook longer. If you want the rice to be friable, do not stir it (except for the first time). Otherwise, the grains will break down and produce 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 stand for 10-15 minutes under the lid. If there is water in the finished rice, drain it or cover the pan with a dry towel: it absorbs excess moisture.

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

Bonus: how to cook rice for sushi

  1. For the preparation of sushi, special Japanese rice is used. You can replace it with the usual round-grain.
  2. Before cooking, rice should be washed 5-7 times. Pop-up grains are best discarded.
  3. Pour the washed rice with cold water in a ratio of 1: 1.5. You can add a slice of nori seaweed to the pan for taste, but they must be removed before boiling.
  4. Rice is cooked under the lid: before boiling - over medium heat, then - at minimum for about 15 minutes. Then 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 pan, 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 into a wide bowl, pour the sauce and gently mix with a wooden spatula. After that, cool and start cooking sushi.

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

Useful Tips

We offer several important recommendations that will help you prepare a delicious dish:

  • Do not salt the rice. To prepare a dish for 4 people, usually one teaspoon of salt is enough. And you will always have time to add rice.
  • What to do if rice turned out like porridge? For the desired dish, it is better to take another rice and cook it in the right way. But with the remnants of “porridge” you can do the following: fry it the next morning with an egg or make a rice casserole - you get a good and tasty breakfast. Also, such rice is perfect for stuffed peppers or cabbage rolls. Such porridge can also be used as a basis for soup.
  • Rice should not be stirred during cooking. Otherwise, it will fall apart too much, turn into a mess, a homogeneous mass.
  • If rice is not cooked, try adding half a glass of water and boil for another 3-5 minutes. But this will not help if rice for sushi remains undercooked. In this case, it will stick together and become unsuitable for cooking Japanese cuisine. Use it for other purposes.
  • Rice can add color. This is done using various seasonings. Yellow tint will add turmeric rice. You can also add curry. A burgundy color can be made using beets. To do this, just add a small beetroot fruit to the pan, which will color the rice.
  • Extra tip to keep the rice from sticking together. When cooking, you can add half a teaspoon of vegetable oil. But do not experiment and add more so as not to make rice bold. There are a couple more ways to make the rice crumbly: add a tablespoon of lemon juice or a few tablespoons of milk.

Rice can be served as a wonderful side dish. Garnish it with greens, you can optionally pepper. Rice for sushi and rolls is prepared in the same way, the main thing is to prevent “porridge”.

How to cook rice in a pan

Rice is a truly universal cereal, from which cereals, side dishes, desserts, full-fledged dishes with meat or vegetables are prepared, used as a filling for baking and even put in salads. However, it is worth noting that the same boiled rice can make one dish perfect, and completely ruin the look of another. That is why every housewife should know how to cook rice in the form she needs.

How to cook rice on a side dish - a classic recipe

Rice that does not stick and does not stick to the pan is a dream, an impossible desire ?! No, it’s absolutely normal if you know the proven cooking technology.

Therefore, it is important to know and be able to cook rice porridge or rice for a side dish without surprises in the form of burnt rice and a spoiled pan. In fact, everything is elementary, but, of course, there are some nuances. So how to cook rice so that it is friable.


  • rice - 1 glass,
  • drinking water - 2 glasses,
  • salt - 0.5 tsp.

How to cook rice in a pan for a side dish

Before cooking, we must wash the rice. This is best done under cold running water. Why is this done? There is a lot of starch in rice, so it is sticky. To remove this viscosity, the cereal is washed. And for example, glutinous rice is required for risotto, so you can not rinse it. In other cases, you need to wash the cereal, and about 4-5 times.

Boil water in a pan with a thick bottom. Water should be 2 times more than cereals. Add salt. About a little more than half a teaspoon per glass of rice will be needed.

It is in boiling water that we throw rice. Do not mix and do nothing with it. How much to cook rice? We put the medium heat and cook exactly 10 minutes under the lid. After that we rearrange the fire to a slow level and continue cooking for another 7-10 minutes.

A kind of craters will appear on the surface of the rice porridge, later they will close. Turn off the fire, wrap a closed pan. After 10 minutes, all excess moisture will evaporate and the porridge will be ready for further action.

As you can see, it turned out wonderful rice, and quite quickly and without much hassle. Now you know how to do it 100% correctly. The recipe is basic, so rice cooked in this way is suitable for dairy dishes, or as a side dish for serving with meat, mushrooms, gravy, for making cabbage rolls and other various dishes.

Step cooking

  1. Pour steamed rice (1 cup.) Into a deep bowl and rinse several times in water until the water is clear. Usually it is enough to rinse 2-3 times. It is convenient to do this preparation with a sieve, i.e. pour the cereal into a sieve and rinse thoroughly under running water.
  2. Pour prepared water (2 cups) into the pan, put on the stove and bring to a boil. For this type of rice, the ratio of cereals and water is 1: 2.
  3. Then put the prepared rice in boiling water, add salt (1 tsp) and mix so that it completely dissolves.
  4. Add vegetable oil (2 tbsp.) And mix again. Thanks to this, the prepared rice will be crumbly and even more delicious.
  5. Cover the pan and simmer until cooked. Steamed rice is cooked for 30 minutes.
  6. Remove the pan with cooked rice from the heat, cover with a warm kitchen towel and leave for some time (10-15 minutes) so that it is completely cooked. Put the finished side dish on plates and can be served.

How to cook

In order to cook rice in the right consistency, first of all, you need to determine its grade. For the preparation of friable garnish, long-grain varieties are most often used. Such grits absorb a moderate amount of moisture during cooking, which means that it does not boil too much. If there is no long-grain variety, round-grain, but always steamed, can be used. Steam pretreatment significantly reduces the likelihood of gluing grains during rice cooking.

For the preparation of viscous cereals, desserts and puddings, a round-grain polished variety is ideal. It absorbs a lot of liquid, which means it is well-digested.

Regardless of the variety and type of processing of the selected cereal, it must be washed, and to obtain a friable consistency, it is also soaked for 10-15 minutes in hot water. As a result of soaking from the grains, more dust and excess starch will be washed off, which can make the finished side dish viscous.

After soaking, the cereal is thoroughly washed, grinding the grains between the fingers, and the resulting cloudy liquid is drained.

Then it is again filled with clean water and washed until the water remains clear.

The washed rice is discarded on a sieve and allowed to drain water.

To obtain a friable consistency, the washed cereal is pre-fried in a small amount of oil for 2-3 minutes. During this time, the grains are completely covered with oil and will not stick together when cooking.

To properly cook rice, you need to accurately observe the proportion of liquid and cereals:

  • 2 parts of liquid to 1 part of cereal - to obtain a friable structure,
  • 2.5-3 parts of liquid per 1 part of cereal - to obtain a viscous porridge.

To cook a friable garnish, the water is first brought to a boil, not forgetting to salt, and then put the grains in it. To get a sticky consistency, they are poured into cold water, so they absorb more liquid and boil better.

After boiling, cover the pan with a lid, and reduce the heat to a minimum. Cooking time largely depends on the type of cereal and its processing, so in each case it is worth referring to the instructions on the packaging. On average, it takes 15-20 minutes to cook.

If during cooking the water evaporated, and the grains remained undercooked, pour a little more boiling water into the pan and continue cooking for 3-5 minutes. During cooking, it is not recommended to open the lid and mix the side dish so as not to damage the integrity of the grains.

The finished dish should be allowed to stand under the lid for another 10 minutes.

How to cook rice in a side dish so that it is friable?

To cook loose rice on a side dish - it would seem that it could be easier ?! However, it is precisely with this that difficulties often arise and it does not work out as we would like. Qualitatively prepared cereals ensure the success of the entire future dish. To do this, it is important to know the rules and secrets: proportions, consistency and the addition of additional ingredients that enhance the taste and aroma.

Rice can be used as a side dish for meat, fish or vegetables, be the basis (for pilaf, risotto, etc.) or one of the constituent ingredients, for example, Mimosa salad or various varieties of salad with crab sticks.

There are several types of this cereal according to the type of grain and the method of processing, each of which is suitable for certain purposes. The most common are long-grain and round-grain, white (polished) or steamed. It is from them today that we will cook so that the rice is tasty, crumbly and does not stick together.

This can be achieved in many ways. Learn more about this in the prepared selection of recipes. Choose what is convenient for you. Cook beautiful, fast and delicious!

How to cook long-grain rice crumbly in a pan on water for a side dish?

Loose long-grain rice looks great in side dishes and salads. And you can cook it quickly, simply and tasty. The main thing is to know how to do it correctly and take into account some of the nuances and tips given in this recipe.

Do not worry, even if this is your first time doing it, feel free to do it!

Cooking method:

Pour the cereal into a saucepan and rinse it very well in a large amount of water, changing it many times, even up to 15, until it becomes clean and transparent.

Washing is a very important process. If you drain the first and last water, you can notice a huge difference between them.

In long-grain rice, there is less starch and therefore it is not digested so much.

Pour 2 liters of water into the pan and put on fire. When it almost reaches a boil, place the washed cereal in it.

It is important not to put rice in cold water.

Salt and mix. After 5-7 minutes we catch a little thing and try for readiness.

Just cook for about 10 minutes with a closed lid, while stirring several times.

Now we recline in a colander and rinse with boiling water.

We shift to the pan.

Add a little oil and let rest 15 minutes.

Now for some important tips:

  • How to fix if rice is not cooked? Turn off the stove and leave to go under a tightly closed lid for about 20 minutes.
  • If it is wet, i.e. there is a little water left, you need to remove from the heat, remove the lid and cover the pan with a clean towel that absorbs excess moisture.
  • Rice is guaranteed to turn out friable if mixed first with vegetable oil (1/2 tbsp. L. Oil per glass of cereal) and only then pour hot water.
  • How to warm up? Add a little water to the pan with grits and put on the smallest heating (it will be heated by steam).
  • To make the rice as crisp as possible, lay it on plates when it cools slightly - hot always sticks a little.

How to cook rice?

In this video, there are 3 ways to cook perfect, delicious and crumbly rice. After reviewing which, you will choose the appropriate option for yourself and find out for sure how to cook it correctly and how long it takes. As well as the correct proportions of water and rice in glasses for cooking in a pan.

Buy regular long-grain white rice, on the packaging of which “high quality” is indicated - and then a good result will be guaranteed!

How to cook steamed rice (2 cooking methods)

When cooking steamed cereals in the classical way, most beginners have problems: they either don’t pour water, then they pour it, they forget to heat the water, if it needs to be added additionally and the result is not crumbly rice, but porridge. Therefore, it is imperative to observe the necessary proportions and the recommendations made.

But you can use another way in which there are no certain ratios, and thus minimize possible troubles. Let's look at both!

The classic way:

Rinse the cereal well several times in cold running water, which must be drained until it becomes clear.

Pour one part of the rice in a saucepan with two parts of water so that it rises by about 1 cm.

Put on fire. It is necessary to stir so that it does not stick to the bottom of the dishes, if the heating is maximum (this especially applies to owners of induction cookers). After boiling, cover, reduce the temperature to a minimum. Cook for 10-15 minutes. Do not interfere.

If the rice has soaked up the water, but not yet ready, you should add a little water, but always hot.

At the end of time, check. If water remains, cook a few more minutes (3-5) until it is completely absorbed.

Add a piece of butter and salt to the finished rice. Mix.

Also, for complete readiness of the product, the pan can be removed from the fire, remove the lid, cover with a towel and leave to reach for 5 minutes.

Arrange in portioned plates.

The method of cooking rice in large water (optionally with the addition of turmeric):

Pour enough water into the stewpan or saucepan, about 2/3, and put on fire.

In order for rice to acquire a beautiful golden color, you can put a little turmeric in the water. Such a side dish is much more interesting and will come in handy for many dishes, such as boiled pollock.

Then also rinse, as in the first version and pour into boiling water (carefully - away from yourself so that you do not get splashes). Mix immediately so that the cereal does not stick to the inner walls of the dishes. Do not cover with a lid.

After boiling, cook over medium heat for 10 minutes. Take out a few things and try on readiness. Add a few more minutes if necessary.

Gently drain the water completely. It is more convenient to do this using a special device or a cover with holes.

At this stage, you can also leave rice for a few minutes in a pan covered with a towel, and reach the desired condition.

Put a slice of oil, salt and mix.

The recipe for rice in a slow cooker with vegetables

Want to know - how to cook rice deliciously on the side dish quickly and tasty? Then this recipe is for you!
Using a slow cooker is one of the most convenient ways to prepare a delicious side dish, quickly, without unnecessary red tape and worries, only the necessary calculation of the number of products is all.

Add some vegetables and a wonderful dish for every day is ready!

How to cook:

Prepare the products. Peel and wash the vegetables. Grate carrots on a coarse grater, chop the onion with a knife. Rice thoroughly washed in several waters.

On the multicooker, using the "menu" button, set the "multi-cook" mode, using the "hours - minutes" button - the time is 20 minutes. Press the function "cooking".

Pour the sunflower oil into the bowl. Put the carrots and onions.

Fry (possible with the lid closed), stirring occasionally.

Add rice and water and salt it right away.

Close the lid. In the "menu" we select the "normal" mode. Press the cooking button.

After 30 minutes, turn off the heating.

Let's start the tasting.

How to cook:

Rinse cereals properly, changing the water until it becomes clean. Discard on a sieve and dry.

Pour olive oil into a preheated pan. Put a clove of garlic for flavor. Pour rice and fry for 2-3 minutes, stirring constantly, until dry. Do not forget to salt.

Pour boiling water, hold for 2-3 minutes over high heat.

Then cover and reduce heat to a minimum. Leave on for 15 minutes. Do not open the lid.

Turn off the stove. Leave the product in a closed frying pan for another 3-5 minutes.

Remove the lid, mix and you can serve the rice on the side dish.

Video on how to cook brown rice crumbly in a pan

In fact, it is the same white, but not processed (after all, the grinding process takes up to 80% of all useful substances.), Which has retained its shell, which contains most of the vitamins and minerals. Cooking brown rice is not much more difficult than white, you just need to know some of the nuances that will help preserve all the benefits of this cereal.

Brown rice is harder than white and cooks longer, so it needs a longer preparation. Usually it is thoroughly washed and pre-soaked to reduce cooking time. After washing, it can be rinsed with boiling water, then rinsed again with cold water.

Next, the washed cereals need to be soaked. Experts advise keeping it in water for up to 10 hours, you can leave it all night or soak in the morning in order to have time to cook for dinner.

According to this recipe for making brown rice, it turns out to be friable, but not dry.

And finally, I offer you another option for preparing this product:

How to cook rice for rolls and sushi at home?

If rice for sushi and rolls is not cooked correctly, then the whole further process no longer makes any sense. It differs from that which is used as a side dish or base for other dishes. It's all about refueling, which is soaked in cooked cereals. Another important point is the selection of the required variety of the most basic ingredient.

All this in more detail in the recipe.

Cooking this way:

It all starts with the right rice choice. It should not be transparent, stick well and absorb a lot of water. Therefore, round-grain regular, not steamed (steamed has a low stickiness) is best suited. It is not recommended to use red, wild and long-grain for sushi.

We wash the cereals until the water becomes clear.

Even better - pre-soak it for 15-20 minutes.

We spread it in a pan, fill it with water. We put on the fire. Close the lid.

Cook for 15 minutes after boiling.

It is important not to remove the lid both during cooking and after removing it from the fire for another 10-15 minutes.

For dressing we combine rice vinegar, sugar and salt.

We spread it on a dish.

And a thin stream (through a spoon) we introduce refueling into it. Gently mix so that it does not turn into porridge.

An important ingredient for sushi is ready.

So, today we figured out how to properly wash the rice, which is the first and important step to get a quality product in the end. We learned how to cook tasty friable rice of different types in several ways: pour cold water and cook, observing the exact proportions, or pour it in boiling water, like vermicelli, only after washing with hot water. Also cook it, pre-frying in a pan. Learned how convenient it is to do in a slow cooker. And we got acquainted with what dressing to soak rice specially prepared for rolls and sushi. I hope this knowledge will be useful. And, thanks to them, everyone will get what he expects.
Good luck to everyone and delicious dishes!

How to cook rice in a pot on the water - 8 cooking methods

White rice is the only cereal that has a clean, neutral taste. Thanks to such features, it goes well with meat, fish, fruits and vegetables, and is also excellently “friendly” with a variety of seasonings and spices. But not all housewives manage to properly cook such a grits, instead of a crumbly side dish, a sticky mixture comes out. So now let's talk about how to cook rice in a pot on the water.

How to cook frizzy rice to a side dish

Any cooking always starts with the right choice of dishes. To make the groats crumbly, we do not even get enameled or aluminum dishes from the cabinet. We need a capacious container with powerful walls, for example, a cast-iron cauldron. The thing is that such a grits needs to be steamed evenly, the thick walls of the cauldron will warm the grains from all sides and steamer their core.

Many housewives do not know which variety to use for a side dish and how to cook steamed rice. For such cases, you should not buy round grains, they are more suitable for sushi, cereals and casseroles. We need long grains like varieties like Jasmine or Basmati.

The next stage is the preparation of cereals. The grains must be washed well, until the water is clear. Therefore, do not be lazy and wash the rice grains so many times until the muddy water becomes clear, at least seven times. Also do not forget that the grains are washed only in cool water so that the delicate texture of the grains is not broken.

Pour the washed rice into a cauldron and pour water in the following proportion: 1.5 cups of water should be measured on one glass of grains. So, we put the pot with the contents on maximum fire. As soon as the cereal begins to boil, reduce the flame, and cover the cauldron with a lid. Cook for 15 minutes, in no case do we even open the lid.

After the time has passed, turn off the heat and hold the rice grits under a closed lid for another 15 minutes, so that all the grains reach the correct consistency. If you are still afraid that the grains will stick together anyway, then pour a tablespoon of sunflower oil with water before boiling.

How to cook rice quickly

In order to quickly cook friable rice, we select varieties with long grains. Unlike round grains, they do not boil, they have more vitamins and fiber, and less starch.

  1. Pour one and a half glasses of water into a pot with a thick bottom, let the liquid boil.
  2. We pour a glass of well-washed grains into boiling water, cover and cook for 15 minutes over low heat.
  3. After giving the grains a good steam, then pour the grains into a colander and use the groats for the intended purpose.

Cooking Long Grain Correctly

Any connoisseur of oriental cuisine will tell you with confidence that it does not matter which grade of cereal is used, its preparation is important.

  1. Pour a glass of long-grain rice into the container, pour a large amount of water, about four glasses. We drain the liquid and repeat the procedure from 7 to 10 times. If the water has become light, then you can proceed to the stage of boiling cereals.
  2. Pure water indicates that all the starch came out of the grains, which is very important for people who follow a diet or suffer from diabetes. Together with starch, the calorie content of cereals decreases and the glycemic index decreases.
  3. We pour the washed grains into a container suitable for cooking, pour one and a half glasses of water, after boiling, cook for 15 minutes and steam for the same amount of time.
  4. If you put a little melted or vegetable oil together with the cereal, then the rice will turn out not only crumbly, but also fragrant.

If salt is added to the cereal, then it should be filled only at the end of cooking - this is important.

To pilaf

Everyone knows what pilaf is, how to cook it, but not everyone knows the secrets of how to make a dish so that the rice is crumbly and melts in your mouth. So, in order to achieve the desired effect, the following rules must be observed:

  1. To prepare pilaf, we take only a cast-iron cauldron with a very tight lid so that there are no gaps, otherwise all the steam will be lost. You can even put a load on the lid so that it does not rise at the time of boiling.
  2. Do not forget to thoroughly rinse the grains so that not a single particle of starchy substance remains on their surface.
  3. The exact ratio of cereals and water: two servings of grains - two servings of water.
  4. Pour cereal only with boiling water.
  5. Exact cooking time: 12 minutes, not 15 and not 10.
  6. Cook the rice correctly: 3 minutes on high heat, 7 minutes on moderate and 2 minutes on low.
  7. After boiling, do not look into the cauldron for another 12 minutes.

Rice "Ruby" in a pan on the water

“Ruby” is a red rice variety that is not polished, as a result of which its bran shell is not lost. Thanks to her, in such rice there are more vitamins, especially group B, trace elements and fiber. But the presence of such a shell will require more time for the preparation of cereals.

  1. The preparation of such rice is no different from other types of cereals. It is also washed in cold water until clear. The only thing that many chefs advise is that after washing it is worth soaking the rice for 40 minutes, this will cleanse the grains from the remains of starch particles and reduce the time of heat treatment. Instead of soaking, you can use another method, namely, bake the grains in a dry frying pan for three minutes.
  2. Boil rice “Ruby” by evaporation of moisture: that is, pour a glass of cereal into a thick-walled dish, pour two glasses of boiling water and put on fire. First we make a big fire, after boiling we reduce the flame to a minimum.
  3. If the cereal is soaked, then cook the grains for up to 40 minutes, without soaking for 60 to 80 minutes.
  4. It is not necessary to mix the cereal, only as necessary to add water, but only hot.
  5. Water can be salt, add any spices, many housewives with raw grains put ghee or pour vinegar.

Cooking for paella

Today there are a huge number of recipes for Spanish dishes, but one thing remains unchanged - for paella, you definitely need a large, flat-bottomed pan and rice. Everything else is a matter of creativity, you can put any meat, vegetables or seafood.

If we talk about rice, then the best varieties for such a dish, of course, are Spanish varieties. But for our kitchen you can take Carnaroli or Arborio - round grains with which the paella turns juicy and soft. Long-grain varieties are not suitable for such a dish, that is, as they say with Basmati and Jasmine, "you can’t cook paella."

In the preparation of paella, rice is poured after frying all the ingredients. At first it is fried for 5 minutes, and then the broth is poured in portions as it is evaporated. As soon as the grains are soft, and all the liquid has evaporated from the dish, the paella is removed from the heat, insisted for 5 minutes and served.

Basmati rice in a pan

Basmati rice is an exotic and expensive variety of cereals. It has excellent taste and the richest chemical composition. In his homeland in India, the Basmati was nicknamed the “King of Rice”. It is snow-white, crumbly, in the process of boiling, the grains double in size and begin to secrete an exquisite and pleasant aroma. To get acquainted with this kind of cereal, it is worth starting with a classic recipe for its preparation.

  1. Before buying rice, you should make sure that you are buying “Basmati”. The composition on the package should not contain any foreign matter, only whole, elongated, rice grains of the same color.
  2. At the first stage, you need to sort out the grains, sometimes along with the grains, husks and stalks from grains, pieces of clay come across. But it is the presence of such alien particles that indicates the naturalness of the product. After rinsing the grains until the moment when the water ceases to be cloudy.
  3. "Basmati" is a fragrant rice variety, so it is better to soak it for a while before cooking. But the seeds are soaked only in warm water so that they can open. We don’t pour water, we will boil the cereal in it, so the grains will be able to save most of their nutrients.
  4. The packaging always contains instructions for boiling cereals, then you should not follow it, it will not work on it to cook fragrant and crumbly rice. For the correct recipe, measure out a glass of cereal and 1.25 part of water.
  5. After soaking, pour the seeds into the pan and pour water, do not forget to use the liquid in which the cereal was soaked.
  6. After boiling, make the fire minimal and cook for 20 minutes. During this time, we do not look into the pan and do not stir its contents.
  7. After boiling, let the rice brew for 15 minutes, but do not remove from the stove. After that we open and with the help of a fork we lightly clean the surface of the cereal so that steam comes out of the depth, which will separate the coalesced grains.

How to cook friable rice in a pan?

It is the fundamental food in many cuisines of the world. It is prepared in dozens of different ways, but cooking is considered the most common. To serve a very tasty and crumbly dish that does not stick together in one big lump, you need to be able to work with it correctly.

Today we will learn how to cook rice properly!

How to cook rice for a side dish at home

There are dozens of different types of rice. Each of them has its own cooking characteristics, as well as different recipes for dishes in which it is used.

How to cook a large portion at home, so that everything works out perfectly? Many learn this through a lot of trial and error. It seems like something grand and very complicated when you first take it on.

What is steamed rice?

This is rice that has been pretreated with steam. This is done in order to, according to manufacturers, transfer the benefits and nutrients from the shell to the grain itself, while preserving the benefits of the final product. Plus, it becomes more crumbly after cooking. This variety is great for eating side dishes, pilaf, but it’s absolutely not suitable for use in sushi and rolls!


The first and most important rule. Always rinse rice in water beforehand. Just put it in a sieve and rinse under running water until you get rid of the main turbidity.

You cannot make it transparent, but you can easily get rid of most of it.

This is necessary to wash away unnecessary starch dust and various debris from the surface of the grain. Keep in mind that some varieties can have a sufficiently large amount of starch and you will have to spend some time and effort on this.

Cooking process

  • Pour rice in boiling water and cook, covered with a lid. Keep the fire to a minimum. Try not to remove the lid from the pan just like that. Because of this, the necessary moisture will evaporate.
  • Look there after 15 minutes and evaluate its condition, how much it has prepared. A medium serving is necessary with proper cooking for about 15-20 minutes over low heat. By consistency, it should not crunch on the teeth or be hard. At the same time, it should be crisp and pleasant. If there is still water at the bottom, drain the remainder. If its quantity is not very large, then cover and hold for several minutes on the fire turned off. After that, you can remove the lid and wait until it stops soaring and the last moisture disappears.
  • Then you can add, for example, a little butter to improve the taste.
    If after serving you have a little left, then this is not a problem. Boiled rice is perfectly stored in the refrigerator for several days.

How to cook rice for cooking rolls and sushi

In recent decades, Japanese cuisine has become widespread in the world. Our country is no exception. Now on almost every corner you can see the institution or delivery, which offers sushi or rolls. They have become very popular with us in Russia and this is not unreasonable, as this treat has an excellent taste and unusual contrast and combination of products.

Making rice for sushi properly may seem very difficult, but in fact there are no huge differences with simple cooking, except in the addition of rice vinegar at the very end.
Stick to these simple recommendations and you will succeed.

Right choice?

In fact, the Japanese have long since come up with everything and done for us. Our task is to adopt this experience and do according to the instructions.

Rinse it under running water for several minutes to flush all starch from it. Consider that in this grade it is a lot of it. After that, pour in a saucepan and pour water with a ratio of about 1: 1.1 in favor of water.


  • From the very beginning, you need to turn on the fire to maximum, stirring constantly, until the water boils. After boiling, cover the pan with a lid and reduce heat to a minimum.
  • After 6-10 minutes, check the level of the remaining water. If the water has boiled, then turn off the fire; if not, check every minute. It is important not to miss the moment and burn the rice at the bottom, otherwise it will be saturated with the taste of burning. After cooking, let it stand for 5 minutes with the lid closed.
  • When you pour boiled rice out of the pot, you must take into account several important points. For example, use only a wooden spatula for this. A metal spoon will damage the grain, and I don’t think that metal and vinegar are the perfect combination.
  • Secondly, do not scrape the remaining rice from the bottom of the pan. If he is behind - great, if not - forget it. Dry and fried rice from the bottom will only spoil the delicate taste.

Vinegar dressing

As soon as you cooked the rice, you should almost immediately season it with rice vinegar, a seasoning that gives rolls and sushi such an unusual taste.

Use only rice vinegar! Stir in rice over low heat until the crystals of sugar and salt dissolve.
Mix everything well, it will take no more than a few minutes. After that, let the sushi rice cool to room temperature. You should not put it in the refrigerator for this, you will only harm it.

How to cook long grain rice

You must understand that long-grain rice is also brown.

Long grain rice - This is a culture in which the grain length reaches more than 5 millimeters. We are now talking about polished rice, that is, about the grain that underwent processing, during which it got rid of the shell, that is, bran.

How to cook brown (brown) rice

Of all the varieties - this is my favorite kind of rice. In terms of utility, he puts all other species on his shoulder blades.

According to nutritionists, you should eat any whole grain crops every day, which include brown rice. The main difference from white is that the bran and casing are not removed during processing. Bran and germ are rich sources of fiber, minerals and vitamins.

General questions about cooking rice

Many are surprised by people who still cook it the old fashioned way in a simple pan. You can buy a slow cooker or a rice cooker for very little money. Honestly, I'm not a fan of this technique, plus it takes a lot of space in my kitchen. Cooking in a classic way hones your cooking skill, which ultimately affects the overall level of your skill.

Does rice need to be washed before cooking?

Of course! First, you will wash away starch dust and various debris, including insects, which may be in your rice. Even considering that you wash off useful substances - losses are minimal. Removing the grains from starch will not allow the rice to stick together and cook lumps. This will give a delicate taste and texture.

What pan should be and how much water do you need?

Pretty big size. This applies to all types of rice. Just imagine that at the end of cooking the volume of the finished product will be increased by a factor of 2.5 at least.

As for water, you should understand that for each rice it is individual. There are no clear and strict rules. For white varieties, use an average of one to one and a half, for brown or brown rice one to two, since it needs more time. Consider these proportions at the beginning and over time you will learn to see immediately by eye.

Is it worth salting rice?

And this is a matter of taste. Many people like fresh rice, using it as a side dish. Fresh rice perfectly sets off spicy, spicy and salty foods. Others, on the contrary, like to make rice itself salty. Try different options and come to your own. There are no clear rules that would forbid salt rice.

Watch the video: I Will Cook. Crumbly rice. (April 2020).