Why it is necessary to soak rice and how to do it correctly
Rice is a delicious, very useful and nutritious culture. From it prepare the most various dishes, for example, porridge, pilaf, cabbage rolls, risotto, rolls, sushi and many others. By the way, if you are interested delivery of sushi to the house of Kiev - Visit the site sushi33.ua.
Many housewives, especially beginners, have a lot of questions about the preparation of rice. We will try to answer some of them today:
Rice records can also be found in Buddhist scriptures, and their absence in the Jewish scriptures and the Bible is confirmed by the South China origin of rice cultivated. Today rice is an indispensable ingredient in Asian cuisine, but not only. He also spends on tables in Spanish, Portuguese or French cuisine, and for a long time is increasingly used in Polish cuisine. There are more than 10,000 people in the world. varieties of rice - in words, which we must choose.
Properties of rice: Rice is very valued and popular all over the world. This is the main ingredient in Asian cuisine, but it is also found in dishes from other countries. Rice is one of the most versatile cereals. It is easily absorbed by our body and therefore easily digested. Rice does not contain gluten and is not a good source of gluten and a diet for people with allergies. It also affects digestion, has anti-diarrheal properties, regulates blood sugar levels, lowers cholesterol and benefits the heart.
Question number 1. Should I wash rice before I start cooking it? Of course, yes, because mainly in our stores is sold imported rice, which is subjected to special treatment before transportation. The rice is washed to remove from it all the substances with which it was processed (mainly glucose, talc, starch). Such washing of rice will improve its taste qualities.
Rice can also be useful in the treatment of psoriasis. This product is recommended to athletes, because of the increased effort they have to take foods rich in carbohydrates, which are the source of rice. Also because of its easy digestion does not cause problems with digestion, so athletes are so willing to go for it. After eating a serving of rice with milk and fruits, you fill all the basic ingredients, such as carbohydrates, protein, fat, electrolytes and vitamins. Rice-diets can also include people for weight loss, as it acts slightly dehydrated.
Question number 2. Do I need to soak rice? Necessarily, since this procedure will allow you to cook rice more quickly and evenly.
Question number 3. Is the rice cooked in cold or hot water? In principle, rice can be cooked in both cold and hot water. The pan is covered with a lid if rice is brewed in cold water. As the water boils, the fire should be reduced and cooked on low heat until all the water has absorbed it. Do not cover the pan with a lid if the rice is cooked in boiling water until the water has completely boiled. After that, the pan is covered with a lid, and the rice is steamed on a very slow fire.
The energy value of 100 g of white boiled rice is 120 kcal, and for 100 g of cooked brown rice, 107 kcal. Rice: All the currently known rice crops are actually derived from two main species: Oriza sativa is the most original rice variety from Asia. This is the second most cultivated cereal in the world, next to wheat. It is considered a low-quality rice - it is inefficient, has a low nutritional value. Their taste is extremely delicate. More sticky and moist, although with the same mild flavor, is a medium-grain rice.
Question No. 4. In what cases should the rice be stirred and salted? Rice should be stirred and salted in the event that you want, for example, to cook rice porridge. Do not do this if you want the rice to be crumbly.
Question number 5. How correctly and in what proportions to cook rice? The standard is the following proportion: 2 tbsp. water / 1 tbsp. rice. To prepare crumbly rice observe a different proportion of 1 tbsp. water / 1 tbsp. rice.
The most fragrant and sticky are the grains of rice with short grain. They are almost round in shape and absorb water very well. The color is caused by: - white rice - brown rice - red rice - black rice - yellow rice. There are also more detailed breakdowns for specific rice varieties, which differ in nutritional value and taste. Dissolved rice is a long-grained white rice. It contains many valuable ingredients. She cooks quickly and does not stick. It has a little nutty smell and taste.
She is looking for salads, meat and fish. Jasmine rice comes from Thailand. It has a white color, floral fragrance and a light sweet taste. Does not stick to cooking. Suitable for desserts, meat, fish, vegetables and salads. Rice Arborio, carnaroli and lotus are Italian varieties of rice. Their grains have a round shape. During cooking this rice releases a lot of starch, which makes it sticky. It is mainly used for risotto. Sticky rice is typically Japanese rice. What they combine is that the grain is short, after cooking they are glued together and have a sweet taste.
In general, white rice varieties are prepared about 15-20 m. The rice will be ready twice as fast, if it was soaked before cooking (but this does not mean that you have to spend less water, as it evaporates).
In general, the loss of water in the preparation of rice depends on two factors:
1. How tightly the lid adjoins the saucepan.
This rice is the basis of land. Gold rice is genetically modified for the production of carotenoids, which give it a characteristic golden color. The Asian population mainly consumes rice, because of a lack of vitamin A begins to suffer from blindness and eye diseases. Varieties of rice. Its methods and storage time depend on the type of rice: white rice has an almost unlimited shelf life. When you open it, store it in an airtight container to protect it from moisture and contamination. Brown rice - it is less durable because it contains oil in the brown layer.
2. How wide the pan is.
For example, if you cook rice in a saucepan that is deep and narrow in size, then you will spend less water for cooking rice and vice versa.
It's impossible to foresee everything. In order for the rice to turn out delicious and crumbly you have to go through a trial and error path. Experts say that the more rice you want to cook, the less water you should spend.
It can be stored for up to 6 months at room temperature or in a refrigerator for up to a year. Cooked rice can be stored in the refrigerator for up to 6 days. You can also freeze it and store it in a tightly-packed container in the freezer for up to 5 months. Rice extract: - rice by-products are used as animal feed - rice bran is also made from rice straw mats and even rice straw clothes - light flour. Rice can be used as a raw powder - most of the rice in the world comes from China.
We hope that with our help you can prepare a delicious dish.
In Indonesia, on the island of Sulawesi, there is a belief: a child who was just born gives a little boiled rice. Having tried it, the kid will definitely decide to stay in this world, so that living on the ground, eat this dish again and again. Of course, this custom causes a smile, because it remains questionable how a newborn can eat rice. But such a tradition very clearly shows the attitude of the Eastern peoples towards this product. Until now, some Burmese tribes worship the spirit of rice, sacrificing not only grain, but also animals. A man who was born and lives in modern society, it is difficult and ridiculous to imagine the spirit of rice as such. But the fact remains: apparently, in the properties of rice there is something that makes some people pray for him.
Annually 600 million tons of rice are produced. Rice is grown on different soils, but is better grown on those that retain clay retention. The season of rice cultivation lasts a whole year. In addition to red and black rice, there is also yellow and green rice. However, in Poland, very few ideas for making rice dishes are unrivaled. The border is your imagination. Everything suits him - sweet rice in desserts, rice with vegetables, meat dishes, salads, stuffed doves, soup, curry rice, risotto, paella.
So let's eat it as much as possible. Source: Internet. White rice is the most popular sort of rice. Unfortunately, they are also the least valuable in terms of nutrition. White rice owes its appearance, taste and preparation time to the production processes of its grain. Because the layers are removed from them. This makes the taste of white rice gentle and quick to cook. The problem, however, is that it is in these layers that vitamins, minerals and fiber are the most valuable for rice. White rice is extremely versatile.
Probably, it can be explained by various medicinal properties, because rice treats a lot of diseases. It fits perfectly with any other products, be it meat or fish, vegetables or just greens.
It's hard to imagine how many ways to cook rice. Now, with the appearance of microwave ovens, steamers or multivars in the kitchen, a simple - with a thick bottom and darkened from frequent brews - a saucepan seems to be an obsolete household item. However, many housewives, when it comes to rice, use it on a par with other novelties of home appliances.
Suitable for desserts, juices and dinners. However, real sushi or risotto is not prepared for this. Brown rice. Brown rice grains only deprive not edible husks, so it is practically not used. This is definitely more valuable than white rice. It also has a lower glycemic index. Brown rice has a specific, slightly stronger than the white fragrance and aroma. It is used in the same way as its purified relatives, that is, as a supplement to dinner dishes, oriental dishes, stuffing, salads, etc. it also makes desserts unique.
Wherever rice is cooked, if it is not too clean, it must be carefully sorted out. Then rinse thoroughly under running cold water until the running water becomes completely clear. If you plan to lay rice in boiling water, it is first treated with hot water. Otherwise, there will be too sharp a transition from one temperature to another, and the rice will not turn friable and tasty.
If we want to make our own rice milk or rice flour at home, we should use this brown rice, because we will get a product that is definitely more valuable. Dissolved rice. Refined rice is steamed, so that some of the nutrients from the husk fall into the grain. Therefore, it is cooked thermally. Dissolved rice is something between white and brown rice - it is delicate to the taste and the cook is pretty fast, like the first, but still retains a lot of nutrients, like the latter.
Remember that steamed rice is not sticky after cooking, after it is brewed and fluffy. This feature should be taken into account when planning food with its use - parried rice is suitable, for example, in salads or as a substitute for starchy foods in a dinner dish, but not suitable, for example, for casting. Basmati rice Rice with long-grain basmati comes from the ground at the foot of the Himalayas. This is a very fragrant variety. After cooking his grain is free, they look pretty fluffy.
How to cook rice in a saucepan
Method one
Pre-washed 1 cup of rice, pour 5 cups of boiling water. Put on the stove and leave to cook until ready. After that, a damp towel spreads over the bottom of the metal walnut, to which rice is laid. Then, the colander is put on the same pan where rice was cooked earlier. To the process of the rice is not dried, it must be covered with the other side of a damp towel. It is not necessary to salt rice beforehand, when it is still in the water.
On the plate they look very beautiful, because they have a snow-white color. Basmati rice is ideal for fish, seafood and tender poultry. Jasmine rice from Thailand. It has a delicate aroma. Jasmine rice is used to make desserts, in combination with sweet additives, etc. especially good, for example, with exotic fruit or coconut milk. Black rice This is a real nutritious "bomb". Black rice is mainly used for game dishes, poultry and fish. It is characterized by a fantastic, slightly nutty aroma, so this time it really is worth its preparation for the dedication - we will not regret it!
Method of the second
In three liters of boiling water, pre-treated rice is laid. On high heat, it is cooked for 5 minutes. Then, the fire is reduced, and the rice is cooked until cooked. In the prepared dish, melted butter is added.
Method Three
The peculiarity of this method is that the ratio of cereals to water is 1/10. The rice is put in cold, but already salted water. Then the pan is put on the fire. Cook rice should be on a small fire, which after boiling water, it is necessary to reduce still. Welded in this way, rice is recommended to be taken during breakfast. It stimulates the stomach for the rest of the day.
It has a sweet taste and as black rice, slightly nutty taste. The color is associated with the presence of a natural red pigment in the husk. It is most often used for salads and dishes from poultry and vegetables. Both red and black rice are very impressive on the plate. Their use in cooking for parties or meetings is a good way to put guests into aesthetic delight. American rice. This is a long-grained variety. It has a slightly sweet taste and snow-white grains. Ideal for desserts. Wild rice Unfortunately, it is still not very popular in our country, it is, in fact, the seeds of grass.
How to Cook Rice in a Multivariate
For cooking, you need to choose parboiled rice, rinse well and soak for about an hour in cold water. At the end of time, put the rice in the multivark, pour the water in the ratio of cereals to water 1/3. The appropriate mode for this dish is "Pilaf", then, ten minutes before the end of the cycle, you need to switch to "Heating". The technique itself will calculate the time and temperature. In the finished rice, salt and oil are added. In addition to the "Pilaf" mode, you can choose the function "Buckwheat" - it is suitable for milk porridges or rice for sushi.
Contains a significant amount of minerals and vitamins, as well as many antioxidants. Wild rice is characterized by a dark grainy color, intense aroma and aroma. It is mainly used for oriental or exotic dishes. Bomb A very rare round rice in Poland, used in Spanish Paella. Its short round grain will be confused with Italian rice varieties with risotto. Unlike them, the Bomb does not dissolve during cooking or frying, it remains compact and does not absorb liquid.
Products for rice: rice paper is the basis of spring rolls. It is a round, transparent and hard leaf of rice, salt and water. Impregnated with warm water, they become flexible. Fill it with a filling, wrap it like croquettes and fry in deep oil. Rice flakes This product is made from rice grains exposed to steam and then pressed. This gives flakes a short preparation period without sacrificing their nutritional value. They have a low fat content and many valuable nutrients.
How to cook rice in a double boiler
It is good to sort out, rinse 1 cup of rice and soak it in hot water for half an hour. Some then drain this water, others, on the contrary, use it for cooking. It is believed that it absorbs all the useful properties of rice.
Pure rice sprinkled with lemon juice or put a little butter. In this case it turns out friable and airy.
Suitable for children and the elderly, with digestive system disorders. They are gluten-free and provide a good alternative to jagran and porridge. Rice noodles From rice flour and water. Does not contain cholesterol or gluten. Used as a supplement to soups, meat and salads. It can be served in various ways: freshly cooked, fried after cooking or fried after soaking in water. Brown rice noodles. From rice flour from whole grains, it preserves fiber, vitamins and trace elements, which in products made from purified white rice are irretrievably lost.
The rice is transferred to a special bowl and sent to the steamer, which is set for cooking for cereals or - if the timer is provided - for 30 minutes. Preliminary in the dishes you need to pour water. It is advisable not to forget that it is not necessary to cook rice for future use, it will stick together as soon as it cools. Therefore, it is necessary to put it on the table immediately after preparation.
How to Cook Rice in a Microwave
Although there are several ways how to cook rice in a microwave oven, but one rule is invariable: cookware for cooking should be large. During cooking, rice is doubled, so there should be room for an already finished product.
1. Method one - the lid of the dishes is tightly closed
Rice should be filled with cold water. Set the microwave to 800 watts. Since each kind of rice has its own properties, the time for cooking is also different:
- steamed white rice boil 15-17 minutes in a ratio of 1/2;
- steamed brown rice cook for 20-22 minutes in a ratio of 1/2;
- simple rice with the addition of wild boiled as well as steamed white;
- mixed porridge, where together with rice there are other cereals cooked 20 minutes.
If the water is still in the dishes, but the rice is completely ready, it is simply drained. Then in rice add a piece of butter, spices - stir and leave for another 5 minutes under the closed lid. This is done so that the herbs and spices convey their aroma of rice.
2. Method two - loosely closed lid
Pour rice with cold water in a ratio of 1 / 2.5 and cook for 15 minutes. At the same time, every 3-5 minutes the work of the microwave stops to mix rice. When it is already cooked, add oil, spices and salt to the dish.
3. Method third - the sleeve for baking
The proportions of cereals and water are the same as when cooking with a loosely-closed lid, only a duration of about 10 minutes. A cup, in which rice is filled with cold water, is prevented from entering the sleeve. In the sleeve make a few punctures. Finished rice is left after cooking for another 5 minutes in the sleeve, that would wait until the steam cools.
How to cook rice for rolls
For rolls, you need to take certain types of rice. You can take a round rice, but the Japanese, which has very good stickiness, is the best. Steamed rice is not suitable at all. It takes a very long time to decoct. There is a basic recipe for rice cooking for rolls. The rice is rinsed in running cold water, then left for an hour, pushed back onto a sieve. While there is time, you can prepare a variety of fillings. After an hour, the rice is poured with water in a ratio of 1 / 1.5 and put on fire. On medium heat, under the lid, the rice comes to a boil. Due to the fact that there is not enough water, it will take five minutes. Then the fire should be lowered and boiled for another 15 minutes, during which time the rice absorbs all the water. After the saucepan was removed from the fire, it should be left in rice for 10 minutes. Later in the finished dish add sugar, salt and wine vinegar. This produces a sticky rice for rolls.
How to cook crumbly rice
For those who want to see scattered rice on their table, one rule should be remembered: this dish is obtained only from long grain rice. Due to less starch than, for example, in round rice, it does not stick together when cooking. Another rule, well washed rice together with water gets rid of excess starch. After that, it must be soaked for half an hour so that it soaks up with water. As a rule, rice is cooked in the same water for 7-10 minutes. At the same time, you can not mix it.
The second way to boil a friable rice dish is to heat clean wet rice in a pan until all the water has evaporated. Then either shift it into a pot of water, or add water to the pan. Cook for about 10 minutes under a tightly closed lid.
As you can see the ways and recipes - a huge variety. The time of preparation, the proportions of water and rice and the temperature of processing - all this is selected, based on what dish you want to cook. A very important role is played by the appearance of rice itself. No oil can not mend the porridge, if instead of round cooked a long rice. And just like that - the dish that was supposed to become a fragrant plovouret turns into porridge with meat - if long-grain rice is replaced by a round one.
Loading...
