Cook rice

Cook rice
Category: Dishes from cereals and flour products
Ingredients
Rice
Salt
Cooking method

Another way to cook rice
Each rice, of course, is cooked differently. Basmati is one thing, on sushi or for further processing - each has its own recipes and technologies.
This technology is good if you are preparing rice for a side dish for some dish, maybe with gravy and for rice crumbling and aroma are important, but you may not need such a delicate taste as if you were just cooking rice.
Rice is poured with hot water and costs 5 minutes, after that it is washed well (I cooked the basmati once - I didn't wash it), then it is poured with cold water 1 to 1, salted - if necessary, a small piece of butter is put on top. The lid is tightly closed and the saucepan is placed over medium heat. As soon as the rice boils, we reduce to the very minimum and cook for 10 minutes, then turn off the heat and let stand for 10-12 minutes. Do not open the lid.
This technology was "presented" to me by my friend's mother and I tested it for 3 months on different varieties, before sharing it - it always turns out great.

Note
How to cook rice sensibly without a rice cooker - the recipe and words are not mine (I ripped it off from some LJ. It seemed that it would be very useful for us to the Author, respect).

Girls, who knows how to cook brown rice (broun) correctly, NOT wild? Do I need to soak it, wash it? In the internet, I really did not find anything, some advise not to wash. But how can you not wash the Chinese? What are the proportions of water? On the pack it is written only in German. So I realized that cook for 15 minutes, and then hold the same amount under the lid. Isn't it not enough?

[William Pokhlebkin "Secrets of good cuisine"]

William Pokhlebkin "Secrets of good cuisine"

Exact ratio: 200 (rice): 300 (water).
Water - boiling water, immediately, so that there is no unnecessary, difficult to calculate in each case, time to bring the water to a boil.
A dense, tightest lid that does not leave any gap between itself and the pan, and in order not to lose precisely measured steam - a weight, heavy pressure on the lid, which would not allow it to rise even at the highest boiling moment.
Since everything is precisely calculated, then the cooking time should be absolutely accurate: 12 minutes. (Not 9, not 15, but exactly 12.)
Fire: three minutes strong, seven minutes moderate, the rest - weak.
The porridge is ready. But don't rush to open the lid. Here is another secret that lies in wait for you. Leave the lid closed and do not touch the porridge for as long as it has been cooked. Let her sit on the stove for exactly twelve minutes. Then open. Before you - a crumbly porridge, a little dense.
Put a piece of butter 25-50 grams on top of it, add a little salt if you like salty. And stir with a spoon as evenly as possible, but not picking "pieces", without rubbing the porridge.

[Loose rice]

Loose rice

I cook rice this way - in a saucepan (preferably a ceramic one with a thick bottom).



We take ...
Parboiled rice - 1 tbsp. from multi
Water - 1.5-2 cups from multi
Butter or ghee - 30-50 grams (to taste)
salt

We do ...
I put everything in a saucepan, pour water.
I let it boil strongly, turn down the heat - let the water evaporate to dry rice.
If there is not enough water, and the rice is still raw, you can add a little more water.
Cook with the lid closed.
Cooking time is 15-25 minutes.

It turns out such a beautiful and crumbly rice, and it tastes very tasty!

Bon appetit to all

I take round rice, the cheapest one. I adapted to cook in this way. I put water, in the proportion of three to four glasses of water - a glass of rice. There should be a lot of water. I wash the rice with cold water, the water is salted. Stir as it starts to boil. Reduce fire. Cook without a lid for 10 minutes. Stir, especially at the end of cooking.Try a grain of rice on a tooth, as soon as it becomes soft, immediately turn it off. Now I take a sieve and rinse the rice in portions under running hot boiled water. Allow the water to drain well. It turns out great and friable

Congratulations to your favorite cooker with posting the FIRST recipe on the site !!! Kavochka, thank you, dear !!!

Irr, since you are not a virgin anyway, I suggest opening the author's theme and dumping it on the table, where you have it hidden in the bins !!!

[IRR]

Hurrah! Have IRR first recipe !!! Congratulations on the start!

[Bulgarian way:]

Bulgarian way: fry dry rice in any oil until the rice starts to crumble and ring, pour boiling water 2 fingers above the rice level, salt, put a thick towel under the lid and cook until the liquid evaporates over medium heat. Looseness is guaranteed.

Until multi was almost always cooked like that !.

Good Temka! For people like me (who never use parboiled rice).

I don’t love him ...

For people like me (who never use parboiled rice).

you are not alone

Girls, excuse me, but I never thought about how parboiled rice differs from usual, I thought only by the price, well, is parboiled whiter?

It is more transparent and, they say, cooks faster. I bought it once, I didn’t like the taste

The word STEAMED itself means that the rice is pre-steamed! And it is processed so that when cooking the rice does not creep in different directions, it remains whole, neat and ready to eat. This is a special rice treatment!

I read Stalik how such rice appeared in the past. Rice was put in bags, tied up and put into water for cooking. Rice took the right amount of water, but did not boil and retained its shape, since it had nowhere to expand in the bag, the place did not allow it to creep in breadth. And they cooked such rice over low heat and for a long time!

According to this principle, I cook pork legs, bandage them with a bandage and cook in a slow cooker - as a result, the legs do not boil well, and retain their shape completely and do not boil splash, as when cooking for jellied meat

All sorts of beetles love to get into rice. But not always, when it is at home, and more often in storage facilities - the smell from beetles is disgusting! Often, rice is processed after beetles have eaten. Infa from food technologists.

And I really like parboiled rice. But I cook rice all the same. Wild really do not like me.
1. Option
I heat butter in a saucepan or in baking mode in a multitool !!!! In the heated onion oil until transparent, then 1 multi glass of rice until the lynx is transparent (a minute may never have been) 2 multi glasses of water (better than boiling water), 1 tsp. salt. You can have frozen vegetables, you can grass ants. Cut Buckwheat or until cooked over low heat with the lid closed.
Option 2 . Everything is the same but without onions and vegetables.

[IRR]

IRR- Ira!
The very first one is the most important, the most memorable I, for example, will remember him !!! Glad! Congratulations! And I will not offer my own, because yours is the first!


Thanks for the recipe!

[should be 0 here)]

Girls and boys! thank you very much, of course. But this is not my topic - I did not create it, this is my post from some topic. Moreover, in this post there is only one sentence of mine, namely

How to cook rice sensibly without a rice cooker - the recipe and words are not mine (I ripped it off from some LJ. It seemed that it would be very useful for us to the Author, respect).

the rest are the words of the author, according to which I - yes, I have been preparing for several years now and am very grateful to him (the author). And look at the date ... I'm sorry, but the deza has passed. Thank you all for the +, credited as an advance. I love you all, but I don’t need someone else’s glory ... and this button is very dear to me. (should be 0 here) In the next 10 years, I don't want to part with her for any price, especially for a bowl of rice, albeit properly cooked (I Kave already wrote, I'm waiting for her)

Irr, to restore virginity, this is not for Kava, but for Mana

[should be 0 here)]

Girls and boys! thank you very much, of course. But this is not my topic - I did not create it, this is my post from some topic. Moreover, there is only one sentence of mine in this post, namely

the rest of the words of the author, according to which I - yes, I have been preparing for several years and am very grateful to him (the author). And look at the date ... I'm sorry, but the deza has passed. Thank you all for the +, credited as an advance. I love you all, but I don’t need someone else’s glory ... and this button is very dear to me. (should be 0 here) In the next 10 years, I don’t want to part with her for any price, especially for a bowl of rice, albeit properly cooked (I Kave already wrote, I'm waiting for her)

And what are you in a tailcoat? Taki wants to stand out!
And you place the button on some thread of the autoforum, among the hungry men! All yours will be!

[IRR]

IRR- Irish! Everyone understood and supported this post correctly! You are unique and known to absolutely all members of the forum Dear Person, Man !!! You, who have Six Buns, are the only one who has not published a single recipe, having 7218 (maybe more ...) messages and approaching one and a half thousand thanks !. Always and everywhere helping everyone, explaining, explaining, supporting, strengthening and relaxing at the same time. Ira, you are the property and pride of the Bread Maker!

[Lana]

Irr, to restore virginity, this is not for Kava, but for Mana

I’m already in line ... I don’t know, really, how I’ll explain ... the queue is natural ...

And what are you in a tailcoat? Taki wants to stand out!

you won't believe it, I want to eat less

And you place the button on some thread of the autoforum, among the hungry men! All yours will be!

Lana, say too !!! we are all unique here, I just love more than anyone else, and good management endures

I'm sorry, but the death has passed.

I do not know anything ! She died - so she died! And I poured and drank already! And she ate! Rice! Try it, take it away!

[ARROZ CON LECHE CARAMELIZADO]

I found this recipe for cooking rice:
ARROZ CON LECHE CARAMELIZADO
Ingredientes para 6 personas

1 litro de leche
200 gr. de arroz
250 gr. de azúcar + la necesaria para quemar al final
3 yemas de huevo
palito de canela
corteza de limón
Preparación:

Cocer el arroz 5 minutos en nte agua. Refrescar y poner de nuevo a cocer con la leche ya caliente, corteza de limón y un palito de canela. Dejar que cueza durante 15-20 minutos. Pasados ​​estos añadir el azúcar y las yemas de huevo y cocer 5 minutos más, sin dejar de remover para evitar que se agarre y para que el arroz suelte bien el almidón y quede bien cremoso. Retirar del fuego, quitar la corteza de limón y la canela, repartir en recipientes y dejar enfriar. Al servir salpicar con azúcar y quemar con la pala caliente o con un pequeño soplete de cocina.
Caramelized rice with milk
(6 servings)

1 liter of milk
200 g rice
250 g sugar (+ for caramelizing the top)
3 egg yolks
small stick of cinnamon
lemon zest (ribbon)

Boil rice in water for 5 minutes, rinse. Transfer to a saucepan again, add warm milk and cook for 15-20 minutes with cinnamon and lemon zest. Add sugar and yolks, cook for another 5 minutes, stirring all the time so that there are no lumps, until creamy. Remove from heat, remove cinnamon and lemon zest, place in portion molds and refrigerate. Before serving, sprinkle a little sugar and caramelize it with a gas burner or a hot spatula (spoon).

I found the recipe here: 🔗

[Sonadora]

Sonadora, well - this is no longer about the technology of cooking rice, but just one of the recipes for making rice pudding.

And this is the classic technology of cooking round grain rice used in Far East Asia (China, Japan, Korea):

MK how to cook the RIGHT RICE

And this is the classic technology of cooking round grain rice used in Far East Asia (China, Japan, Korea):

the gypsy told and showed it, created a topic with a specialist, but it is poorly searched, because it is duplicated with this one. this is how they cook in all mv and rice cookers, using the scale inside the pan and the measuring cup.

the gypsy told and showed it, created a topic with a specialist, but it is poorly searched, because it is duplicated with this one. this is how they cook in all mv and rice cookers, using the scale inside the pan and the measuring cup.

Oops, are these two topics with the same name? Well, yes, the same way, only I have it without salt, since in Asia they eat everything with soy sauce and do not salt rice.
It's just that constantly (especially in topics about cuckoos and Bork) the question arises of how to cook rice.For some reason, I did not find the theme of the Gypsy, but this one did not seem to have such a method either ...
The most convenient and correct version with marks on the bowl is obtained, and not to look for proportions.

Vei, do you think they won't ask after that?
No one even reads the instructions, but everything is wonderful about rice there.

Vei, do you think they won't ask after that?
No one even reads the instructions, but everything is wonderful about rice there.

No, I'm sure there will be, otherwise it will be easier to find a ready-made answer to poke your nose there)))

Well yes. There are no options here

Oops, are these two topics with the same name?

Let it be yours. repetition is the mother of learning.
_{And who is the father?}

_{And who is the father?}

Will this suit?

This is exactly what it is, just not as cute as this one, but also Chinese)))