How to cook rice properly: a complete guide

Rice is a cereal that is suitable for cooking many dishes. Proper cooking of rice ensures a crumbly texture. About how to make rice crumbly in a saucepan, a slow cooker, a microwave and a frying pan — in the material "Izvestia".

How to cook rice in a pot on the stove

Cooking rice in a pot is a classic method. But it requires attention to the proportions and cooking time. The main rule for obtaining a crumbly side dish is to observe the ratio of grain and water, which for white long—grain rice is 1:2. Before cooking, the grits must be thoroughly rinsed under cold water until transparent — this removes excess starch, which causes the grains to stick together.

There are two main ways to cook rice in a pot. The first is the draining method, in which the grits are boiled in a large amount of water (five times the volume of rice) over medium heat for 7-8 minutes, then thrown into a colander and allowed to brew under a lid with a towel for 10 minutes. The second method is the evaporation method, when the washed rice is poured with cold water in a ratio of 1: 1, brought to a boil, then reduce the heat to a minimum and cook under the lid for 10 minutes, after which it is removed from the stove and left under a towel for 20 minutes.

Each type of rice requires a different cooking time. Basmati is cooked for 10 minutes followed by 10 minutes of infusion, brown rice requires 30 minutes of cooking, and wild rice is cooked for 45 minutes. It is important not to open the lid during cooking and not to stir the rice to preserve steam and ensure even cooking.

How to cook rice in a slow cooker

The slow cooker allows you to cook rice without constant monitoring due to uniform heating and automatic temperature maintenance. For a crumbly side dish, long—grain basmati rice or jasmine is ideal, which sticks together less and retains its structure. The grits must be rinsed until the water is transparent, then put in a bowl of a slow cooker and pour water in a ratio of 1:2.

Salt is added to the bowl to taste, a tablespoon of vegetable or butter, and half a teaspoon of sugar to enhance the taste. After that, close the lid and select the "Rice", "Cereals" or "Pilaf" mode — if there are no such programs, use the "Cooking" mode for 20-25 minutes. After the program is completed, the rice is left in the "Preheating" mode for 5-10 minutes to soak.

Chefs recommend adding rice to boiling water rather than cold water to avoid clumping of the grains. The finished rice is carefully mixed with a fork so as not to damage the grain structure. The cooking time is about 25 minutes at a temperature of 100 degrees.

How to cook rice in the microwave

A microwave oven is a quick way to cook rice that takes about 20 minutes. The washed cereal is placed in a deep dish suitable for a microwave oven and filled with water in a standard ratio of 1:2. It is important to choose a sufficiently deep container, as the rice increases in volume during cooking.

Salt is added to the water — a little more than usual, as the rice absorbs a large amount of salt. The dishes are covered with a special microwave lid and cooked at maximum power (800-1000 watts) for 7 minutes. Then the power is reduced to a minimum (400-600 watts) and continue cooking for another 10-12 minutes.

After cooking, butter is added to the finished rice and mixed until smooth. The cooking time and power may vary depending on the model of the microwave, so it is important to follow the instructions for the appliance. Ready-made rice is suitable as a side dish for meat and fish dishes, as well as for making salads.

How to cook rice in a frying pan for a crumbly side dish

Cooking rice in a frying pan is a favorite method of professional chefs, which provides not only friability, but also a rich taste due to pre—frying. The washed rice is placed in a colander and allowed to drain completely, and then dried — this is an important step for proper texture.

Vegetable, butter or ghee is heated in a frying pan at the rate of 1.5 tablespoons per cup of cereals. The rice is poured into the heated oil and, stirring constantly, fried for 5-7 minutes, until the grains become dry. This process allows the oil to be completely absorbed into the cereal and creates the basis for a crumbly texture.

Fried rice is poured with hot water or broth in a 1:1 ratio, salt and spices are added to taste, and brought to a boil. After boiling, reduce the heat to a minimum, cover the pan tightly with a lid and cook for 20 minutes without stirring — the secret of the method is steaming. Readiness is checked by tilting the pan: if no liquid appears, the rice is ready. After cooking, remove the lid to release steam and let the rice stand for 10 minutes before serving.

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