Cook rice

[one]

At the overheard requests of rice growers

I cook for a child one a glass of risotto rice because he loves that. You can cook any of your favorite polished ones like that.

Rice should be measured with a measuring glass from a rice cooker, pour rice along the edge of the glass, this is exactly 180 ml. I really got used to pouring directly into the strainer, I already roughly know where to pour


Then pour into a sieve for rinsing under the tap with cold water


Washed out. Pour a tablespoon of oil into a saucepan, pour out the washed rice, salt


And fill it with cold water to the desired mark \ How many glasses of rice - such a mark for pouring water on the scale and select \. In my case it is 1.


We close the lid, turn on the desired program \ or a single button on the rice cooker \ and go for 20 minutes to look at the clouds


When ready, turn off the rice cooker, open the lid. And what do we see, rice has doubled


It needs to be mixed


All!

[Gypsy]

Gypsy, also add turmeric to the water with rice, it will be a beautiful lemon color ...

well, this is already a matter of taste, you can add not only turmeric, but even meat or vegetables .. but my child doesn’t eat .. it’s only such rice in its pure form, it can really add ketchup already on the plate
I showed the elementary, just the girls were confused how much to pour and pour so that it turned out not porridge, but boiled rice.

[Necessary, I think the topic]

Necessary, I think the topic As for me, rice is the most capricious cereal and here the proportions of liquid are very important. Yes, and there are many varieties of it - at once, 5 pieces can definitely be named - long, round, brown, wild, jasmine, for rolls, etc. And each has its own subtlety when cooking. Question- Gypsy, the right scale, it is clear to measure the liquid for rice, and the left one - ??? it duplicates the right one and besides this halves - o.5,1.5 ??? Meaning?

I also hate turmeric. If you need to add yellow color, add saffron.

[IRR]

IRR, I cook the rice like this: I wash it thoroughly, if there is time, let it soak. Rice in a saucepan, pour water, about 1 cm higher than rice, salt, spices, bring to a boil on strong heat, then the heat is reduced by less than half. You can see from the rice whether he asks for water, add a little boiling water, or you need to evaporate it, rake the rice from the edges and make holes in the rice, to the bottom. Rice is cooked for 15-20 minutes from boiling, the water will boil away, turn off the heating, close the lid for 20-30 minutes. Rice, of various varieties, is always crumbly, not overcooked or crunchy ..

[Thanks, Pakat]

Thanks, Pakat! I cook about pilaf like this - first a strong fire until the liquid is almost completely evaporated, then I languish. But there is still brown rice (forgot how exactly called, but very useful), it must be cooked 4 times longer and water is appropriate. more - so you will be tortured to follow and add And so, if you poured a cup measure, orient yourself according to the marks in the pan and have a walk!

Who knows what is useful, what is harmful ...
Life is a very harmful thing, people die from it ...

Yeah There is even such a film by Krishtof Zanussi called "Life as a Deadly Sexually Transmitted Disease"

I also hate turmeric. If you need to add yellow color, add saffron.

but I like to sprinkle it everywhere, and in general I like to swell all sorts of seasonings, but just not for children .. they eat very badly

[Question]

Question- Gypsy, the right scale, it is clear to measure the liquid for rice, and the left one - ??? it duplicates the right one and besides this halves - o.5,1.5 ??? Meaning?

There are two left ones, and on the other hand there are still scales (oh, how to write that). All of them are for different rice and food, there are different programs in my rice cooker for this. To find out how much of what kind of rice and water you need to pour, it is better to look at the rice cooker instructions. Do your rice cookers have instructions? I can write as in mine.

I just suffered today with this very unpolished rice.
Cooked for 1 tbsp. rice and 3 tbsp. water. When the switch was triggered, the rice turned out to be almost raw, well, maybe half done. ... I topped up another 1 tbsp. water and turned it on again.
All the same, he didn't get enough of everything. My husband was hungry and agreed to eat even such undercooked rice. , although I would cook it further ...
This brings up the question of HOW MUCH water is needed for unpolished rice?
And more ... what kind of water should be poured - HOT or COLD?

Brown, brown rice, I cook like this:
I wash it in water and soak it for 2-3 hours, then in a saucepan, slightly covered with water, bring to a boil and the water evaporates for 40-45 minutes, on slow heating.

[Fish]

In-in, unpolished ... I remembered! Fish the same thing - first I cooked 1 to 2, then added water three more times, in the end I did not understand how much pouring. And long-oh-oh-oh ... We must soak like Pakat orders.

[Gypsies with Pakat.]

Here's the heat for you. According to the precepts Gypsies with Pakat. Plov, sorry, not really Uzbek with chicken. But at the base is a head of garlic (spied on our market, how Uzbeks cook with Tatars)

[Pakat]

Pakat , everything is clear with the pan, I would use a rice cooker to understand how much water to pour ... It seems like I read on Gudkuk that 1: 3, it turned out that it was not true. I am not friends with soaking, I always forget or I have to do everything at a run, what kind of soaking is there?
IRR, I used to take unpolished only in bags. Cooked right away, in 30 minutes everything was perfectly prepared. Now it's booming to learn again!
The pilaf is delicious! And I put a bed of garlic and two and three heads, how many are superfluous.

I also want to tell you how I cooked rice for sushi, maybe someone will come in handy ...
I washed the rice for a long time, I tried to clean water. I did not soak anything, but on the contrary. Put on a sieve and left for almost an hour. Now the most important thing is WATER! The water was poured COLD.
Water poured 1/5 more than rice was, if rice 200 g, then water 250 ml. I made two cups of rice. Rice weighed and counted the amount of water. In cups it turned out to be 1: 1 (!), But the result.
Immediately after switching to PREHEATED, I opened and mixed, otherwise the bottom already turned out to be a film, but after mixing it disappeared. The rice turned out to be soft, but not boiled. It always surprised me that in sushi bars the rice is somehow small, but soft. I could not understand why, like I cooked in a saucepan as they say as the book writes, but the rice swelled anyway. And here it is small and soft!

[0]

There are two left ones, and on the other hand there are still scales (oh, how to write that). All of them are for different rice and food, there are different programs in my rice cooker for this. To find out how much of what kind of rice and water you need to pour, it is better to look at the instructions for the rice cooker. Do your rice cookers have instructions? I can write as in mine.

Personally, in my Comfort it is difficult to call this an instruction - two dry leaves on thin rice paper (I don't even know where to look anymore), there is about unpolished rice 0... Write down if there is on what scale and how much. With ostolny rice, it is still more or less clear.

[Gypsy girl, Lucy, catch]

Gypsy girl, Lucy, catch

that is, you have only three scales on one side only? I thought there is more

The opposite side is the same. Duplicated.

[William Pokhlebkin "Rice"]

William Pokhlebkin "Rice"

Processing secrets
Any rice is washed in cold water until it becomes transparent. Short, roundish, thick rice should be soaked in lukewarm water for 10-15 minutes, then rinsed with cold. Longish, dry, but not thin, but rather oval, after rinsing in cold water, it should be scalded with boiling water, and then again poured on a sieve or in a colander with cold water, then boil. Rice is thin, small, dry, transparent (most often it is patna rice, which we call incorrectly - "Pakistani" instead of "Pathan"), without rinsing, soaked in salty cold water for 5-8 hours and only then washed several times. In this case, the salt is not dissolved in water, but wrapped in a cloth or napkin, on which rice is poured, and then poured with water. It is better to use coarse, crystalline salt.

Several ways to cook rice:

Universal (for garnish)
A glass of rice, 50 g of butter (vegetable or butter), about 1 liter of broth (meat or vegetable), a teaspoon of salt without top, 1-1.5 tablespoons of tomato sauce. Boil the broth, add the washed rice, add oil, sauce, salt, cover the saucepan and cook over moderate heat until the liquid evaporates.

Far Eastern
5 glasses of rice, 6 glasses of water. Without salt. Pour the rice into cold water after thorough rinsing, cover the pan tightly with a lid and quickly bring the water to a boil over very high heat. Immediately switch to medium heat and keep on it for 10 minutes, then 5 minutes on very low heat. Quickly open the lid, put a napkin on top of the pan, cover again and stand without heat for 10 minutes.

Azerbaijani
In a large, wide and deep saucepan, pour half or 3/4 salted boiling water, cover with a napkin on top, tie it around and pour the washed rice onto the napkin. Close it with a large plate overturned upside down, after putting a piece of butter on top of the rice, and put the pan on high heat for 20-25 minutes.

Vietnamese
Sort the rice, but without rinsing, gently fry with butter in a pan (a glass of rice, a tablespoon of butter) until light beige or pink. Then transfer to another dish, pour a glass of water (preferably boiling water) and evaporate over moderate heat under a lid.

Japanese
A glass of rice, 1.5 cups of water, a teaspoon of salt. Pour the washed rice into boiling water, close the lid tightly, pressing it so that steam does not escape, and heat it over low heat for exactly 12 minutes. Then turn off the heat and let stand for another 12 minutes. Only then open the lid.

[Rice]

IRR, got it. So it means:
Rice this is rice,
Conjee this is rice water
Porridge it's porridge.
Russian program names will not help. By the way, you can look for your rice cooker with the native name of the manufacturer and find out what programs are actually there. I will continue.

There are scales in my saucepan for any rice. I am trying to find out how the glasses are there ..
Measured the scale for Brown-brown rice:
No rice, the pot holds water
before division 1 - 535 g / ml
before division 2 - 835 g / ml

means about
at 1st. rice need to pour 355 ml of water
for 2 tbsp. rice needs to be poured 475 ml. water arithmetic however .. I'll sit still think.

[Rice cooker Brown rice]

girls \ and boys too \ I think it's easier to rustle the Internet, here's the first thing I found:

Rice cooker

Brown rice

Preparation: 5 min, Soak: 30 min, Boil: 35 min.

1 cup brown rice, rinsed
1 teaspoon. salt, or to taste
3 cups water or vegetable stock
Combine all ingredients in a rice cooker and let stand for 30 minutes until cooked. Turn on the rice cooker and cook for 35-40 minutes, or until liquid is absorbed. Stir with a fork before serving.

This recipe is for 6 people.
Wild rice

Preparation: 10 min, Cooking: 50 min.

3-1 / 2 cups chicken stock or water
1 cup wild rice
Sprinkle some oil on the bottom of the saucepan. Add broth / water, rice and salt to taste. Close the lid and cook for about 40 minutes, or until the rice cooker shuts down by itself. Let stand 10 minutes before serving.

This recipe is for 4 people.

White rice

Preparation: 5 minutes, Cooking: 15 minutes.

1 cup long or short grain white rice
1 teaspoon. salt, or to taste
2 cups water or chicken stock
Combine all ingredients in a rice cooker. Turn on the rice cooker and cook for 10-15 minutes, or until the liquid is consumed. Stir with a fork before serving.

This recipe is for 6 people.

And we cook rice for pilaf a little differently. Wash long rice (any variety) as thoroughly as possible. Then you can leave it in cold, salted water to soak until it boils in water. For 2-3 teaspoons of rice, about 10 glasses of water are taken (in general, the more water and the wider the pan, the better). bring water to a boil, add salt and add rice. Boil the rice over medium-high heat for 5 minutes (you can try one rice - it should be dense in the middle). We put the rice in a colander (in no case rinse it !!), on the bottom of the cauldron, in which we will cook pilaf, put butter or vegetable oil (the type and quantity depends on which oil you prefer and in what quantity you use it ), pour rice on top. Sprinkle the rice with 1-2 tbsp. spoons of cold water, cover tightly and let simmer for 30-40 minutes over low heat. By periodically opening the lid of the pan, you need to drain the water. The pot lid can be wrapped in a clean linen towel to absorb moisture. Under the rice, at the bottom of the pan, you can put poultry or meat with dried fruits, then you need to simmer until the meat is ready.

You can also simmer rice in a pressure cooker.

PS Pokhlebkin's Azerbaijani version of cooking rice is somehow exotic))

PS Pokhlebkin's Azerbaijani version of cooking rice is somehow exotic))

I think that it is not so much exotic as it is of little use. The fact is that Pokhlebkin wrote, if not half a century, then 30-40 years ago. In addition, Azerbaijan is a rather big country, not just a territory. And there can be many options for cooking the same rice (as there are, for example, dozens of options for cooking Ukrainian borscht).

Cook brown rice:


white rice in my rice cooker:

[Rice]

IRR, got it. So it means:
Rice this is rice,
Conjee this is rice water
Porridge it's porridge.

I see. But half of what is meant by rice water? And porridge ??? All grains except rice?

porridge is any kind of porridge, including rice porridge .. \ without milk, of course \
But the rice broth I don't even know what the Chinese are for, and they consume such a dish, maybe it's rice soup like?
And what is there in the instructions, that is, nothing at all about it?

And what is there in the instructions, that is, nothing at all about it?

Nope.
I think you're about the rice-broth soup, right. I have my simple 2-button rice cooker in my rice cooker - these 2 programs are combined and so called soup-porridge (in the sense of liquid, broth)

[Porridge]

from the Internet
Progs
Porridge: Designed for rice porridge, mainly Asian, but also works for oatmeal, polenta, rice pudding, and the like.
Reheat: for rice that is in a warm state, this program makes it hot in 5-10 minutes; cannot be used to heat cold rice.
Quick cook: for cooking white rice 10-15 minutes faster than a normal cycle, but with some sacrifice in quality.
Mixed: for times when you are cooking rice with ingredients other than water, such as spices or broth.

[Rinse the rice and place in a cooking apparatus:]

Pulled out the rice table from the instructions for a simple rice cooker, it might help a little:

Rinse the rice and place in a cooking
apparatus: rinse the rice in a different bowl and
pour into the cooker after washing.
Usually one cup of rice is added
one and a half cups of water. Don't wash your rice
directly in an aluminum rice cooker, during
avoid deformation of the bottom of the rice cooker due to
shocks that will affect normal operation.

Cooking rice: plug the cord into the machine, plug into the socket, press
"Rice cooking" then press "heating" when the light comes on
the rice cooker indicator, the rice cooker is in the cooking state.
Keep warm function: After the "rice cooking" indicator
turns off, the keep warm indicator turns on.
Steaming or stewing food: If you need to steam or stew food in
during the required time, pull up the "heating" button,
stop heating.

RICE COOKING PROCEDURE
For your convenience, on the inside of the inner hob
lines are drawn for measuring water. We have also provided for manual
a cup to measure rice and water.
1. Measure out the required amount of rice using a measuring cup,
supplied with the rice cooker. One cup of raw rice will come out
about 2 cups of cooked rice
2. Rinse the rice with warm water to remove the bran and starch.
NOTE: Many rice vendors suggest that you do not
rinse the rice as a loss of vitamins may occur.

3. Place the rice in the cooking pot. To achieve evenly
cooked rice, rice should be leveled in a saucepan.
4. Add the correct amount of water using either a measuring cup
or by adding water to the appropriate line in the pan. Never
add water above the top water line.
5. Place the machine on a stable surface. Place the brewhouse
saucepan in a rice cooker. Make sure the pan is in
direct contact with the heating plate by turning it
slightly from right to left until the pan is correctly positioned.
6. Close the cover and push down until the latch snaps into place. If
the lid will not close properly, this may affect
cooking efficiency.
7. Plug the AC cord into a power outlet. Do not insert the cord while
won't be ready to cook. Anytime the cord is plugged into
outlet, and the switch is not immediately put on cooking, heating
the chain is in action.
8. Press the switch. The "rice cooking" light comes on,
showing that the rice has begun to boil.
9. When the cooking is over. The switch button will pop up and
a click is heard. At the same time, the cooking lamp will turn off and
the heating lamp turns on.
10. When the unit is set to keep warm, hold the lid
closed for about 10-15 minutes.

NOTE: This is a necessary process to prepare a curvy and
delicious rice.

11. To open the cover, lightly press the cover release button.
12. The keep warm cycle will continue automatically as long as the cord
AC power will not be pulled out of the outlet.
13. Store leftover rice in the refrigerator. To reheat
put rice and ¼ cup water in an inner saucepan. Place
pan into the machine and press the switch.

[Light sushi rice]

recipes from the internet

Light sushi rice

This is a quick and easy recipe using only 3 ingredients, one of which is water.

Serves 12.6 cups

Ingredients
3 cups medium grain rice (Nishiki or Calrose, use a measuring cup for rice cooker)
3 1/4 cups water (or up to 3 water in a saucepan of a rice cooker)
1/3 cup rice vinegar (more or less, to taste)

Directions
1. Place rice and water in a rice cooker. Press the button to start cooking. When ready, the button will switch to heating.
2. Let the rice sit in the rice cooker, keep the lid on for about 15 minutes.
3. Transfer the rice to a non-reactive bowl (glass, stainless steel, wood, etc. -), cover with sushi vinegar and stir. Note: Please be gentle to avoid crushing the rice grains. Also, each grain should be covered with vinegar (add more vinegar as needed).

GIRLS, HELLO, I NEED HELP !!!
I bought a Binaton rice cooker, there are no instructions at all, and somehow I don’t understand at all how much water, how much rice. The first time I cooked it, I had to send it to the toilet. On tefl. cup there are risks, like
4, 6,8,10 (as I understood, the number of cups) and next to the numbers 0.6; 1; 1.4; 1.8 (this is probably water) and a measuring glass, there are 40,80,120,160 and 1/4 ; 1/2; 3/4 What's this?!?
Help pliz, I can't figure it out myself, and for some reason it burned down with me. Does everyone burn?!?

4, 6,8,10 (as I understand it, the number of cups) - right
and next to the numbers 0.6; 1; 1.4; 1.8 (this is probably water) - I can't say for sure

measuring glass, there 40,80,120,160 - these are milliliters, at the edge there will be 180 ml

1/4; 1/2; 3/4 What's this?!? - this is a quarter glass, half a glass, 3 quarters of a glass

Thank you, but I understand that for 4 cups of rice (160 * 4 = 640) you need 600 gr. water ?!? Something is probably not enough. Now I'm trying to establish it empirically, but somehow it turns out tight. It is either overcooked or undercooked. Okay, I'll study the topic, maybe I'll get it

[Larel]

Thank you, but I understand that for 4 cups of rice (160 * 4 = 640) you need 600 gr. water ?!? Something is probably not enough. Now I'm trying to establish it empirically, but somehow it turns out tight. It is either overcooked or undercooked. Okay, I'll study the topic, maybe I'll get it

Larel, you need to remember that 1 cup = 180... Rice should be poured over the top edge of the cup. Measure water in the same way along the edge of the glass or at the risk on the pan. I am always guided by the risks in the pan. And, of course, different types of rice have their own rules.

Thank you so much!! Now I will join your ranks. I also wanted to ask, my rice is being fried on a pot, I don’t understand this probably a joint of a rice cooker? I actually wanted to order a Korean one, but then, I thought that in principle there should be no differences (after all, everything is simple, like one-two-three), I took the cheaper Binaton, and now I don’t know, maybe in vain?!? Yes, I forgot, I add oil to the water, it still fries, I really only cooked in small quantities, maybe that's why it's fried?

Do you have a pure aluminum saucepan or a non-stick coating like Teflon? Do you add oil to rice before cooking? Do you keep it hot after cooking?

add oil clearly. Are you pouring it to the bottom?

I usually cook one glass, but I have a small rice cooker, rice is not fried.

Coated saucepan, but pour oil into water. I'll try to pour oil into the pan first, I didn't think it was important. I open it after cooking to see it. Probably you need not to open it and stand it for 15 minutes, maybe it will give something, although I doubt it Probably it's still a matter of a rice cooker, there was no need to chase a cheap

why wait 15 minutes? Open as soon as it cooks and stir

Larel, try to cook my way.
We load the washed regular rice 1 cup, 2 cups of water and a little more. Oiled the sides of the rice cooker and threw a piece inside. Salted. I closed it and turned it on for cooking. And with a strong boil, I can switch to stewing. While cooking, I can look inside and interfere.
Water norm per 100g of rice - 210g (crumbly porridge)
The rice is crumbly and does not burn.

Thank you. I will experiment

Good luck! And for buckwheat (so by the way) I add a little less than 2 glasses of water to a glass of cereal.

I bought a rice washer, I report that rice, which is long and thin, if you drain the water well to shake it, pops out through the cracks of the Risotto at home, then I will check for risotto. And with buckwheat, barley, and even more so with beans, there should be no problems.
The rice washer is compact, for a maximum of 3 cups of rice. The marks on the rice washer match 100% with a measuring cup from a rice cooker. Here I took a picture of 1 glass of rice:


And this is bigger so you can see how the rice pops out:

Hello everyone!!! First time with you. I went to cook pilaf, I'm terribly afraid, the first experience with rice was unsuccessful. The rest is all with a bang !!!!

Good luck! Rice is the most elementary for a rice cooker, it was invented for him

Thanks for learning. It was useful for myself to read this topic.