How to cook golden rice. How to cook rice: basic rules and secrets. About storing rice

Methods for preparing delicious fluffy rice and tips that have been tested in many kitchens.

To make delicious rice, you need the right variety.

There are varieties of rice that produce a “crumbly” result without our efforts. The easiest way is to use steamed rice - it will never stick together, and you won’t need any cooking skills. However, it’s no secret that you can’t cook all dishes with this kind of rice.

One of the best varieties of rice, which is excellent both on its own and as part of many dishes, is basmati. It has long, thin, pointed grains, it costs more than other varieties and is generally considered royal. With it you will also get “grain for grain”.

In addition, depending on your goals, you may need one or another (for sushi and Uzbek pilaf you need different rice) and a certain method of preparing it - for example, . In this case, you don't need fluffy rice.

Cook fluffy rice... in moderation... and in the right container

How much rice per serving? Always measure rice by volume, not weight: use a measuring cup to measure 65-75 ml of rice for 1 person, or 140-150 for two people, or approximately 275 ml for 4 people.

What is the ratio of water to rice? Count on about twice as much water (or hot broth): so, for the indicated volume of rice for 2 people, you will need 275 ml of liquid - no more is needed if you want to get the ideal texture and consistency. The right measure is the key to tasty rice.

In what container should you cook rice? The best utensil for cooking fluffy rice is a frying pan with a lid. In it, you first saute the onions to give the dish additional flavor (this is not necessary, you can skip the recommendation), then add rice, and then liquid.

Cooking delicious fluffy rice: butter method

Step 1. Sauté onions (optional) and rice (no frying, rather heating and mixing with a little oil).

Helpful advice! High-quality rice does not need to be washed, since it is already thoroughly cleaned, and washing will remove some nutrients from it (while others are doomed to disappear under the influence of heat).

Stir the rice grains in the pan until they are completely coated with oil. This will help keep the rice from sticking together and make the rice fluffy.

Step 2. Add boiling water (broth) to the rice.

The next step in making fluffy rice is to add boiling water to the pan (to save time, I always pour it from a boiling kettle). Perhaps you prefer broth - chicken, beef and fish go well with rice. Whether you use bouillon cubes is up to you, but for my taste they are a little too strong for the delicate flavor of the rice. Also don't forget to add salt, about 1 teaspoon for every 150 ml of rice.

You can add any broth, but it is best suited for these purposes; it will give the rice an aromatic and at the same time mild taste.

Important. Once the hot liquid is added, stir it into the rice only once so as not to disturb the grain structure. If you stir nervously and vigorously, know that this is a fatal mistake that will inevitably lead to the inevitable: instead of fluffy rice, you will get sticky starch.

Step 3. Close the lid, set the heat to low, and leave the rice alone.

At this stage, you need to cover the rice with a lid and turn the heat to low. If you want your rice to be tasty and fluffy, leave it alone, just step away from the stove. Housewives who like to look under the lid and think that rice should definitely be “controlled”, alas, are mistaken. They will simply release steam from under the lid and the cooking process will slow down. Meanwhile, cook rice (tasty) as quickly as possible: for white varieties, 15-25 minutes are enough (depending on the type of rice, see the label), for brown 40. If you are forgetful, set a timer - rice does not tolerate even the slightest burning.

How to check the doneness of rice? The best way is to simply bite into the grain. Another method is to tilt the pan and, if liquid collects on the edge, cook for a couple of minutes more.

Step 4. No fire, postscript.

Once the rice is cooked, remove the lid, turn off the heat and cover the rice with a clean tea towel for 5-10 minutes. The fabric will absorb steam and help keep the grain dry and separate. Just before serving, lightly fluff the rice with a fork. If you didn't overcook the rice in the pan in step 1 (you shouldn't), it will turn out almost snow-white. If you want to get a beautiful golden color, saute longer. The color of rice also depends on the color of the oil (colorless vegetable, butter).

If you learn how to cook yellow rice, you will immediately fall in love with this side dish for its unique taste and attractive golden appearance. A dish from Latin America and India is gaining more and more fans in Russia. What is his main secret? How to get an overseas delicacy?

How to cook yellow rice: secret ingredient - turmeric

Ingredients

Long grain rice 1 stack Butter 0 tsp Turmeric 0 tsp

Number of servings: 4
Cooking time: 20 minutes

How to cook yellow rice

It takes only 20 minutes to prepare a side dish that is a hit with children, serves as an excellent hearty breakfast for an adult, adds variety to main courses during lunch, and surprises unexpected dinner guests. It can also be recommended for those who are watching their weight.

First you need to have a supply of products:

1 tbsp. long grain rice;

1/2 tsp. good quality butter;

salt to taste;

black pepper to taste;

¼ tsp. turmeric.

To get rid of the remaining rice husks, flour and debris, the rice must be washed. Do this in running water, rubbing it thoroughly in the palm of your hand. The water is changed until it becomes clear.

After drying the product a little, 2 tbsp. water is brought to a boil. At the same time, melt the butter in the prepared cast iron. Spices are added there, then rice is added, which is lightly fried, stirring. This will allow each grain to soak up the oil and not become sticky.

Rice, which has passed the stage of transparency and reached a milky hue, is poured with boiling water. Cover the mixture with a lid and leave to cook over low heat. You should not open the cast iron for the next 10-15 minutes. The resulting golden-colored rice should be placed on a plate with a wooden spatula.

The amount of oil, salt and pepper in the recipe may vary depending on taste preferences. Chicken or vegetable broth is sometimes used instead of water. Yellow rice acquires a unique flavor with the addition of sugar, cinnamon, cardamom or raisins. There are also recipes with coconut oil. The only thing that remains unchanged is the participation of ground turmeric. Both the color and taste of the dish depend on this spice. If you use it excessively, the side dish will turn out to be bright orange, but bitter and slightly hot.

When serving, rice is decorated with fresh herbs, preferably cilantro. The side dish goes well with any meat and fits harmoniously into a vegetarian menu.

Considering the beneficial properties of turmeric, we can say that such a dish not only brings joy to gourmets, but can also have a positive effect on the condition of the skin and hair.

Rinse the rice, add to a pan with salted cold water, cook for 20 minutes over low heat under the lid until the water from the pan has completely boiled away.

How to cook rice

1. Measure the rice, pour into a colander or sieve, rinse for a couple of minutes until the water runs clear.
2. Pour the rice into a non-enamel pan, add cold water in a ratio of 1:2 (for example, for 1 cup of rice - 2 cups of water).
3. Add salt and spices; for softness, you can add a tablespoon of oil.
4. Place the pan over low heat and cover tightly with a lid.
5. Cook the rice for 20 minutes, the indicator of readiness is that the water has completely evaporated.
6. Taste the rice - if it’s soft, it’s ready, if not, add 1/4 cup of water and cook for another 5 minutes.
7. Place boiled rice on plates and serve.

How to cook rice in the microwave
1. Rinse the rice.
2. Place rice in a microwave-safe bowl.
3. Add salted boiling water (for 1 cup of rice, 2 cups of water).
4. Close the container with rice with a lid.
5. Place the rice in the microwave.
6. Set the microwave to full power (700-800 W), turn on for 5 minutes. Mix.
7. Set the microwave to 500 W, cook for another 13-15 minutes.
7. Leave the rice in the microwave without opening the lid for 20 minutes.

How to cook rice in a slow cooker
1. Rinse the rice.
2. Place the washed rice in the slow cooker.
3. Add boiling water at the rate: for 3 multi-cups of rice 5 multi-cups of water.
4. Salt the rice, add oil, set to “buckwheat” or “rice” mode, cook until the signal indicates readiness.

How to simply steam rice in a slow cooker
1. Rinse the rice, drain and place in a rice container.
2. Fill the multicooker bowl with water in the ratio of 1 cup rice to 2 cups water, add spices (pepper, turmeric, rosemary, etc.) and salt.
3. Cook rice in a multicooker using the “steam” mode for 40 minutes, leave with the multicooker lid closed for 5 minutes.

How to cook rice in a double boiler
1. Sort the rice, if necessary, rinse until clear water in a sieve for 1 minute, let the water drain.
2. Place the rice in a bowl, add 1 centimeter of boiling water and leave for 30 minutes.
3. Drain the water and place the rice on the steamer tray intended for rice. It is very important here that the filling of the rice container should not exceed half the volume of this container, since the rice will increase during cooking.
4. Using a spoon, level the rice in the container so that the steam cooks the rice evenly.
5. Fill the steamer reservoir with water.
6. Turn on the steamer, “cereals” mode.
7. Cook rice in a double boiler for 30 minutes.
8. Without stirring the rice, sprinkle it with a spoon of sunflower or butter and leave covered for 5 minutes.

How to cook rice in a frying pan
1. Place the frying pan on the fire, add water, salt and add rice in a ratio of 1:2; pour a tablespoon of vegetable oil into half a glass of rice.
2. Cook rice in a frying pan for 15-20 minutes after boiling water, covered, over low heat.
3 minutes before the end of cooking, you can add soy sauce to taste.

How to cook rice in a bag
Cook white steamed rice in a bag for 12-15 minutes. Cook brown rice in bags for 20-25 minutes. Place the rice in the bag into boiling water - the water needs to be out of proportion with the rice, so that the water covers the bag of rice with a margin of 2 centimeters.

How to cook rice for salad
For any cold salads that can no longer be cooked, cook rice until fully cooked.

How to cook rice for hedgehogs
Cook rice for hedgehogs for 10 minutes less, because... the molded hedgehogs will simmer in the sauce for the allotted time until the rice is completely cooked.

How to cook sushi rice
Rice for sushi and rolls (including Sen Soi rice) is small and round rice; cook sushi rice for the same 15-20 minutes, but after cooking the rice should be dried for 20 minutes.

Boiled rice recipes

How to cook rice with peas and ginger

Products
Rice - 1 glass
Fresh or frozen green peas - 2 cups
Turmeric - 1 teaspoon
Garlic - 4 cloves
Ginger - 1.5 cm root
Cardamom - 1 box
Salt - 2 teaspoons
Vegetable oil - 4 tablespoons
Water - 2 liters

How to cook
1. Pour 1 cup of rice into a bowl, add water, stir. Drain the water through a sieve. Repeat 3 times. Place the washed rice in a sieve to allow the water to drain completely.
2. Peel a piece of ginger root 1.5 centimeters long and grate it on a fine grater.
3. Peel 4 cloves of garlic and cut into thin slices.
4. Crush the cardamom pod and remove the seeds.
5. Pour 1 liter of water into a saucepan, bring to a boil, add 1 teaspoon of salt and 2 cups of green peas. Cook the peas for 10 minutes.
6. Drain the water and place the peas in a colander.
7. Pour 4 tablespoons of vegetable oil into a saucepan or pan with a thick bottom and heat for 1 minute.
8. Add cardamom seeds, garlic and ginger. Fry over high heat for 2 minutes, stirring constantly.
9. Using a slotted spoon, remove the spices from the oil and discard.
10. Place a saucepan with oil on medium heat, add washed rice. Fry for 5 minutes, stirring constantly.
11. Pour hot water over the rice. There should be a 1 centimeter layer of water above the rice.
12. Add turmeric powder and a teaspoon of salt. There is no need to interfere.
13. Close the saucepan with a lid and simmer the rice over low heat for 15 minutes.
14. Add boiled green peas and mix with rice.

Fkusnofacts
For this recipe, it is recommended to use long grain Basmati rice.
Cardamom is the fruit of a plant in the ginger family. One of the most valuable and expensive spices. You can use either seeds that have a strong taste and smell, or the less aromatic walls of the capsule.
Turmeric is the ground dried roots of a plant of the ginger family. Gives rice a beautiful golden color.

How to cook rice cutlets

Products
Rice - 1 glass
Breadcrumbs - 3 tablespoons
Vegetable oil - 3 tablespoons
Salt - 1 teaspoon
Water - 2 glasses

Food preparation
1. Place washed rice in a saucepan, add 2 cups of cold water, add a teaspoon of salt. Cook over low heat for 20 minutes.
2. Pour one tablespoon of vegetable oil over the rice and press with a masher. Leave until cool.
3. Place three tablespoons of breadcrumbs on a plate.
4. Form cutlets from the cooled rice.
5. Place each cutlet in a plate with breadcrumbs and turn 4 times.

Rice cutlets in a frying pan
1. Pour two tablespoons of vegetable oil into a heated frying pan. Place the cutlets coated in breadcrumbs and fry over medium heat for 3 minutes.
2. Turn the cutlets over and fry over medium heat for 3 minutes.

Rice cutlets in a slow cooker
1. Pour vegetable oil into the multicooker bowl and place the rice cutlets.
2. Cook on the “Fry-vegetables” mode for 20 minutes.
3. Turn the cutlets over to the other side 10 minutes after the start of cooking.

Rice cutlets in a steamer
1. Place the prepared cutlets on a steamer tray and cook for 15 minutes. There will be no golden brown crust on the cutlets.
2. It is convenient to rinse the rice in a bowl, pouring and draining water several times.
3. Dirt and impurities float to the surface of the water and are easily removed.

Fkusnofacts
- The proportion of 1 cup of rice to 2 cups of water allows you to get fluffy rice, while the water is completely absorbed by the rice.
- Cook the rice over low heat, covering the pan with a lid. It is not recommended to stir rice during cooking.
- When preparing cutlets, you can add beaten white or a whole egg, finely chopped herbs, and finely grated cheese to the rice.

How to cook rice the American way

Products
Rice - 1 glass
Sunflower oil - 3 tablespoons
Onions - 1 piece
Garlic - 3 cloves
Fresh chili pepper - 2 pods
Tomatoes - 3 pieces
Chicken broth - 2 cups
Salt - 1.5 teaspoons salt
Green peas (fresh or frozen) - half a glass
Cilantro - 5 sprigs

Food preparation
1. Rinse a glass of rice and pour boiling water over it. Let stand for half an hour, then drain the water, put the rice in a sieve and let the water drain completely.
2. Boil half a glass of green peas.
3. Peel the onion and cut into small pieces.
4. Crush three cloves of garlic with the flat side of a knife and chop finely.
5. Cut two chili peppers in half lengthwise, remove the seed pods and cut into 1-centimeter transverse strips.
6. Place three tomatoes in boiling water for 1 minute and pour cold water over them. Remove the skin from the fruit and cut into cubes.
7. Chop 5 sprigs of cilantro.

American rice in a pan
1. Pour 3 tablespoons of oil into a thick-bottomed saucepan or saucepan. Warm up for 1 minute.
2. Add the rice and stir, continuing to heat, until all the grains are coated with oil.
3. Add onion, garlic and chili pepper. Fry, stirring constantly for 5 minutes over medium heat.
4. Add tomatoes, 2 cups chicken broth and 1.5 teaspoons salt. Close the lid and simmer over low heat for 15 minutes.
5. Add green peas, mix everything carefully.
6. Warm the rice for 1 minute. Stop heating, sprinkle the rice with cilantro and let stand for 10 minutes with the lid closed.

American rice in a slow cooker
1. Pour vegetable oil into the multicooker bowl. Set the "Frying" mode.
2. Add onion, garlic, chili pepper. Fry for 5 minutes, leaving the lid on.
3. Add rice and continue frying for another 5 minutes.
4. Add tomatoes, broth and salt. Close the multicooker lid.
5. Cook on the “Buckwheat” mode for 20 minutes.
It is recommended to use long grain rice for this recipe.

Fkusnofacts
- Chili peppers can be used red or green. Alternatively, do not chop the pods, but place them whole in the dish.
- Chicken broth can be replaced with water, vegetable broth or any meat broth.

Sauce for rice cutlets
Products
Dry porcini mushrooms - 5 pieces
Onions - 1 piece
Raisins - 1 glass
Almonds - half a glass
Lemon juice - from a quarter of a lemon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Flour - 1 tablespoon

How to make sauce for rice cutlets
1. Place 5 dry porcini mushrooms in a bowl and add a glass of water. Let stand for 40 minutes.
2. Finely chop the onion.
3. Wash the raisins and pour boiling water over them. Drain the water after 10 minutes.
4. Pour boiling water over the almonds, drain the water after one minute. Repeat 2 more times. After this procedure, the brown skin lags well behind the kernels; it is better to remove it. Chop the kernels with a knife.
5. Chop the mushrooms and pour into the pan.
6. Add the water in which they were soaked to the pan.
7. Cook mushrooms for 20 minutes.
8. Pour a tablespoon of vegetable oil into a frying pan and add onion. Fry while stirring for 5 minutes. Sprinkle the onions with a tablespoon of flour. Stir and fry for another 1 minute.
9. Add mushrooms to the frying pan along with the broth in which they were cooked.
10. Add raisins, almonds, juice of a quarter of a lemon.
11. Add 1 teaspoon of salt and 1 teaspoon of sugar. Stirring, bring to a boil.
12. Boil for half a minute and turn off. The sauce is ready.

Rice with nuts and raisins

Products
Brown rice - half a glass
Onion - half an onion
Gold raisins - 2 tablespoons
Walnut kernels - a quarter cup
Olive oil - 2 tablespoons
Parsley - 5 sprigs
Salt - half a teaspoon
Black pepper - a quarter teaspoon
Water - 2 glasses

Food preparation
1. Rinse the rice in several waters, transfer to a sieve and let the water drain.
2. Finely chop the onion.
3. Wash half a glass of golden raisins and pour boiling water over them for 10 minutes.
3. Chop a quarter cup of walnut kernels into small pieces with a knife.
4. Chop 5 sprigs of parsley.

Cooking in a saucepan
1. Pour 2 tablespoons of olive oil into a heavy-bottomed saucepan. Place on medium heat.
2. Add onion, stirring constantly and fry for 2 minutes.
3. Add rice, mix with onion and oil and fry for 2 minutes.
4. Pour in a glass of warm water, add half a teaspoon of salt.
5. Cook for 30 minutes over low heat.
6. Add parsley, walnuts, raisins and a quarter teaspoon of pepper to the finished rice.
7. Stir, or rather loosen, rice. It is better to use a fork with long tines for this.

Cooking in a slow cooker
1. Pour olive oil into the multicooker bowl. Set the "Frying" mode.
2. Add onion and rice, fry for 5 minutes.
3. Add a glass of warm water and salt.
4. Cook on the “Rice” or “Buckwheat” mode for 30 minutes.
5. Add raisins, walnuts, parsley and black pepper. Cook for another 5 minutes.

Fkusnofacts
- Brown rice takes longer to cook than white rice.
- The brown color of rice comes from the husk, which is peeled off when making milled rice.
- Brown rice is healthier than white rice; it contains dietary fiber that normalizes the activity of the gastrointestinal tract.
- To prevent weight gain, it is better to eat brown rice, it contains gamma-oryzanol - an antioxidant that reduces the level of triglycerides (fats accumulated in the body).

Rice in different countries

Japanese style rice

Proportions
Medium grain rice - 1 cup
Water - 1.5 cups
Salt - 1 teaspoon

How to cook rice in Japanese
1. Rinse the rice.
2. Pour water over the rice and leave for 15 minutes.
3. Place the pan with rice on the fire, close the pan with a lid and cook for 12 minutes: until boiling over high heat, then 2 minutes at maximum and 10 minutes at minimum heat.
4. Turn off the heat and do not open the pan for another 20 minutes to allow the rice to steep. Stir the rice until it becomes evenly fluffy and light.
- To minimize water evaporation, it is additionally recommended to cover the pan with foil.
- In the classic version of cooking rice in Japanese, seasonings and salt are added only at the end of cooking.

Korean rice

Proportions
Round grain rice - 1 cup
Water - 2.5 cups

How to cook rice in Korean
1. Pour the rice into a sieve and rinse well.
2. Let the water drain and transfer the rice to the pan.
3. Pour 2.5 cups of cold water over the rice and place on high heat.
4. Cook Korean rice until boiling and then simmer for 1 minute over high heat.
5. Reduce heat and cook rice for 10 minutes with the lid closed.
6. Remove the rice from the heat, remove the lid, stir the rice and leave for 10 minutes.

- In Korean families, rice cooked in this way is served as bread at any time of the day.
Rice is so common in Korea that it is simply called porridge.

Situations when cooking rice

What to do if the rice turns out like porridge
There are several options:
1. If rice is being prepared, for example, for pilaf or another dish where crumbly rice is critical, then you need to cook the rice from scratch. If all cooking conditions have been met, you should take another rice suitable for the dish for cooking.
2. “Porridge” can be fried with an egg in the morning, or cooked as a rice casserole.
3. Boiled rice is suitable for preparing stuffed peppers or cabbage rolls.
4. You can also cook soup using rice “porridge”.

Do I need to stir rice while cooking?
Not only is it not necessary, but it is also impossible. If you stir rice while cooking, it will turn into porridge.

What to do with undercooked rice
If the rice has been cooked for the required time and with the lid closed, add a quarter glass of water and cook for another 3 minutes. Then taste the rice and repeat the procedure if necessary.
If it turns out that the rice you cooked yesterday turned out to be a little dry, cook the rice with water and oil - it will become softer after 5-7 minutes of cooking.
If cooled sushi rice turns out to be undercooked, then it is almost impossible to finish cooking it, because... its ability to stick together will not be restored after additional cooking.

What to do if the pan runs out of water and the rice is not ready yet
If the water has evaporated and the rice is dry, you need to add boiling water (half a glass of boiling water for 1 cup of rice), without stirring the rice, and cook the rice for another 3-4 minutes, then taste it.

How to give rice a beautiful color
You can add color to rice by adding spices. To make the rice yellow, you need to add curry or turmeric (for 1 cup of raw cereal - 1 heaped teaspoon). To prepare burgundy rice, after cooking it is recommended to fry it with a small amount of beets (1 cup of rice - 1 medium-sized beet). For an original serving, you can cook part of the rice yellow, part burgundy - and mix or serve on a plate next to it.

Rice cooking proportions

How much rice do you need for 2 and 4 servings?
For 4 large servings of rice side dish, 1 cup of cereal is enough.

How many times does rice expand when cooked?
When cooked, rice increases in volume by 3 times. The weight is about the same - from 150 grams of raw cereal you will get 400-430 grams of boiled rice.

About storing rice

How to store boiled rice
Rice is stored covered for 3-4 days in the refrigerator.

I have old rice, can I cook it?
If the rice is old, it will most likely be porridge; it is not recommended to wash such rice; it is better to use it for pureed soups and porridges.

Rice varieties and cooking time

By grain type:
- Long grain rice: thin grains, up to a centimeter long, do not stick together when cooked, eaten with meat or fish. Cook for 20 minutes, the proportions of water and long grain rice are 2 cups of water for 1 cup of rice.
- Medium grain rice: small grains half a centimeter long, oval in shape, cooked in soups, paellas and risotto, porridges and pilaf. More viscous when cooked. Cook translucent medium grain rice for 15 minutes, then leave covered for 10 minutes. Soak white medium grain rice in water for 20 minutes, then cook in the same water for 15 minutes. The proportions of water and medium grain rice are 2.25 cups of water for 1 cup of rice.
- Round grain rice - rice with round grains, sticks together well when cooked, so it is ideal for making sushi and casseroles. Cook for 20 minutes after boiling. The proportions of water and short grain rice are 2.5 cups of water for 1 cup of rice, because... it absorbs moisture very well.

About the benefits of rice

Benefits of rice
Unpolished rice is considered the most useful, because... Many vitamins and amino acids are contained in the rice shell.

Children from 5 months can be offered rice in rice porridge.

Rice processing - and benefits
- White rice: polished rice that has lost a significant part of its beneficial properties.
- Rice with a yellowish tint - parboiled rice, in which beneficial qualities are preserved. Parboiled rice does not stick together when cooked, but may be inferior to other types of rice in taste.
- Brown rice: the healthiest rice, people are accustomed to it from childhood, it contains the most useful vitamins and amino acids. Ideal rice for a child.
- Wild rice: Black rice and long grain, high in vitamins, minerals and fiber. Energy value of boiled rice
Calorie content of boiled rice is 100 calories/100 grams.

Price rice - from 65 rubles/1 kilogram (average data for Moscow as of April 2016).

Rice and development
2 well-known companies began their history with the production and processing of rice. The Japanese company Sony came up with a device for cooking rice in 1946, one of its first inventions. And the Korean Samsung produced rice flour in the 1930s.

Triple Sesame

Rice - 1 glass
White sesame seeds - 1 teaspoon
Black sesame seeds - 1 tablespoon
Butter - 1 teaspoon
Sesame oil - 1 tablespoon
Salt - half a teaspoon
Water - 2 glasses

Food preparation
1. Pour a glass of rice into a sieve and rinse under running water.
2. Let the water drain. Blot up any remaining water with paper towels.

Triple Sesame in a pan
1. Pour washed rice into a saucepan, add 2 cups of water, a teaspoon of butter, a tablespoon of sesame oil and half a teaspoon of salt. Mix everything.
2. Place the pan over medium heat. After the water boils, turn the heat to low, cover the pan with a lid and cook for 15 minutes.
3. Remove the lid from the pan and place a clean towel on top to absorb water vapor. Wait 5 minutes.
4. Add a teaspoon of white sesame seeds and a tablespoon of black sesame seeds. Stir the rice and sesame seeds with a fork.

Triple Sesame in a slow cooker
1. Pour washed rice into the multicooker bowl.
2. Add water, sesame and butter, salt, mix everything and cook for 15 minutes on the “Rice” or “Buckwheat” mode.
3. Open the multicooker lid, add black and white sesame seeds. Close the lid and cook for another 5 minutes.

Triple Sesame in a steamer
1. Place rice in the steamer tray.
2. Cook for 40 minutes.
3. Place the finished hot rice in a deep bowl, add butter and sesame oil, add black and white sesame seeds, and add salt. Stir everything.
4. Cover the rice with a lid and let stand for 10 minutes.

Fkusnofacts
- Sesame is another name for sesame.
- Use long grain jasmine rice for this recipe.
- This rice got its name for the snow-white color and delicate smell of the grains, reminiscent of a beautiful flower.
- Triple Sesame Rice is the perfect side dish for grilled salmon and seafood.

Wild Rice with Dried Cranberries and Hazelnuts

Products
Wild rice - 1 cup
Green onions (white part) - 5 stalks
Oranges - 1 piece
Dried cranberries - half a glass
Hazelnut kernels - a third of a glass
Salt - half a teaspoon
Ground black pepper - a quarter teaspoon

Water - 3 glasses

Food preparation
1. Pour a glass of wild rice into a sieve and rinse with water.
2. Finely chop five white stalks of green onions.
3. Remove the zest from the orange. It is convenient to do this with a fine grater.
4. After removing the zest, cut the orange in half and squeeze out the juice. To do this, take a large spoon and swirl it several times in half an orange.
5. Cut each dried cranberry in half.
6. Using a knife, coarsely chop a third of a glass of hazelnut kernels.

Cooking rice with cranberries
1. Pour the washed rice into a saucepan, add 2.5 cups of cold water and bring to a boil over medium heat.
2. Cover the pan with a lid and turn the heat to very low. Cook for 40 minutes.
3. Try wild rice. If it turns out to be tough, cook for another 20 minutes until soft.
4. Place wild rice in a colander and allow excess water to drain.
5. Place a tablespoon of butter in the pan where the rice was cooked. Place the pan over medium heat.
6. Add chopped green onion stems and fry for 2 minutes.
7. Remove the pan from the heat.
8. Add cooked wild rice, orange zest, orange juice, dried cranberries and hazelnuts to the pan.
9. Add half a teaspoon of salt and a quarter teaspoon of ground black pepper. Mix everything with a fork.

Wild rice in a slow cooker
1. It is recommended to pre-soak wild rice for 8 hours.
2. Place the washed rice in the multicooker bowl, pour in water and cook on the “Buckwheat” mode for forty minutes.
3. Melt the butter in a frying pan and fry the chopped green onion stalks for 2 minutes.
4. After cooking, open the lid and add fried onions, orange zest and juice, cranberries, hazelnuts, salt and pepper to the rice. Mix everything carefully and serve.

Fkusnofacts
- Wild or black rice is a close relative of common rice. These are the seeds of an annual plant, Zizania aquatica, native to North America.
- Wild rice is a healthy product containing 18 amino acids, B vitamins and antioxidants, which give rice its black color.
- Wild rice has a very hard shell, so it is recommended to pre-soak it for 8 hours.

Rice with broth

Long grain rice - 1 cup
Chicken broth - 2 cups
Butter - 1 tablespoon
Salt - 1 teaspoon

Food preparation
1. Rinse a glass of rice and place in a sieve. Make sure the water is completely drained.
2. Place the pan over medium heat, add a tablespoon of butter.
3. Add rice to the heated oil. Fry, stirring constantly, 3 minutes. Make sure that the rice is evenly soaked in oil.

Cooking in a saucepan
1. Place fried rice in a saucepan, pour in 2 cups of chicken broth, add 1 teaspoon of salt.
2. Cover the pan with a lid and cook for 15 minutes over very low heat.
How to cook rice with broth in a slow cooker
1. Place rice fried in butter into a multicooker bowl and add 2 cups of broth. 2. Cook on the “Buckwheat” mode for 20 minutes. To ensure that the rice turns out fluffy, it does not need to be stirred during cooking.
3. Fluff the rice with a fork after cooking.
4. To prepare the dish, you can use chicken, meat or vegetable broth.

Rice in pineapple juice

Products
Short grain rice - 1 cup
Canned pineapples - 1 can (560 grams - pieces)
Sultana raisins - half a glass
Walnut kernels - half a glass
Salt - half a teaspoon
Water - 1.5 cups

Food preparation
1. Rinse the rice and place on a sieve.
2. Rinse the raisins and pour half a glass of boiling water. Drain the water after 10 minutes.
3. Break the walnut kernels into pieces with your hands.
4. Open a can of pineapples and drain the juice, which will yield about a glass.

Cooking in a saucepan
1. Pour washed rice, half a teaspoon of salt into a saucepan with a thick bottom, add 1 glass of cold water and 1 glass of pineapple juice.
2. Place the pan on low heat and simmer the rice for 20 minutes.
3. Add pineapple pieces, raisins and walnuts to the pan. Stir (loose) the rice with a fork.
4. Heat the contents of the pan for 2 minutes and serve.

Cooking in a slow cooker
1. Pour washed rice into the multicooker bowl, add 1 glass of water and 1 glass of pineapple juice. Cook on the “Buckwheat” mode for 20 minutes.
2. Open the multicooker lid, add pineapple pieces, raisins and walnuts. Mix everything carefully with a fork.
3. Close the multicooker lid and leave the rice in it for 5 minutes without heating.

Rice prepared in this way has a sweet and sour taste, which will complement the taste of meat cooked in spicy sauce.

Boiled rice with vegetables

Products
Rice - half a glass
Carrot - 1 medium size
Sweet pepper - 1 piece
Tomato - 1 piece
Green onions - several sprigs
Vegetable oil - 3 tablespoons

How to cook rice with vegetables
1. Rinse the rice, add water in a ratio of 1:1 and place on low heat.
2. Add salt to the water and cover the pan with a lid.
3. Cook the rice for 10 minutes until half cooked, then place in a colander and let the water drain.
4. While the rice is cooking, peel the carrots and grate them on a coarse grater.
5. Heat a frying pan, pour oil and add carrots.
6. While the carrots are frying, wash the tomatoes, cut them along the skins, pour boiling water over them and remove the skins; cut the tomatoes into cubes.
7. Cut out the stalk of the pepper, clean out the seeds, and thinly slice the pepper into half rings.
8. Place peppers and tomatoes in a frying pan with carrots and fry for 5 minutes.
9. Add rice, mix it with vegetables and cook for 15 minutes, cover with a lid and stir regularly.
10. Wash the green onions, dry and finely chop.
11. Place boiled rice with vegetables on a plate and sprinkle with green onions.

Fkusnofacts
- Long or medium grain rice works well for this vegetarian dish.
- To make boiled rice with vegetables tastier, you can add spices (ground black pepper, turmeric, saffron, cumin).

How to cook rice with stew

Products
Rice - half a glass
Stew - 200 grams
Carrot - 1 medium size
Onion - 1 small head
Curry or paprika - 2 teaspoons
Saffron - 1 teaspoon
Vegetable oil - 1 tablespoon

How to cook rice with stew
1. Place the rice in a pan, add water in a ratio of 1:2 and put the pan on the fire, covering it with a lid.
2. Pour the curry rice into the pan and cook the rice for 15-20 minutes.
3. After cooking, place the rice in a colander and rinse if necessary.
4. Peel the onions and finely chop them.
5. Peel the carrots and grate on a coarse grater.
6. Open a can of stewed meat and measure out 200 grams.
7. Heat a frying pan, pour 1 tablespoon of oil onto it.
8. Add carrots and onions, fry for 5 minutes.
9. Place the stew (along with the liquid) in a frying pan and simmer for 5 minutes.
10. Place the boiled rice in a frying pan and stir, sprinkle with saffron, simmer for 3 minutes and serve.

Fkusnofacts
- To cook rice with stew, you will need long-grain or medium-grain rice.
- It is better to choose stewed meat produced in accordance with GOST.
- Because stew is usually a salty product; salting the finished dish must be done with caution.
- Curry is added to the water during cooking to give the rice a reddish tint.
- You can serve boiled rice and stew with fresh vegetables.

Vietnamese rice

Proportions
Long grain rice - 1 cup Water - 2 cups How to cook rice the Vietnamese way
1. Heat a frying pan, add rice.
2. Heat the rice, stirring, for 2 minutes.
3. Pour the rice into a saucepan, add 1 glass of water and cook for 20 minutes after boiling under the lid.

Indian style rice

Proportions
Long grain rice - 1 cup
Butter - cube 2 centimeters side
Salt - 1/2 teaspoon
Ground black pepper - on the tip of a knife
Turmeric - 1 teaspoon
Water - 2 glasses

How to cook rice the Indian way
1. Rinse the rice in running water (if the rice is washed in a saucepan, then you need to change the water until it is clear).
2. Boil water in a kettle or saucepan.
3. Heat a saucepan, melt a cube of butter on it and lay out the raw, washed rice.
4. Add spices and salt, fry the rice for 3 minutes until white over medium heat, stirring.
5. Pour boiling water into the rice.
6. Cook rice over low heat for 15 minutes.

To the question, tell me how to cook pilaf so that the rice is golden yellow and crumbly?)) asked by the author Asya march the best answer is Find a recipe for pilaf from Stalik Khankishiev on the Internet. This is real pilaf.

Answer from Caucasian[guru]
with maggi for rice or pilaf

Answer from Dazed[guru]
The best type of rice to cook so that you get fluffy rice, grain by grain, is basmati. Basmati has long, thin, sharp grains, and although it is more expensive than others, it turns out to be tastier, more aromatic, and more beautiful. Always measure rice by volume, not weight: use a measuring jug and measure out 65ml per person (150ml for two, 275ml for four, etc.) . There should be twice as much liquid as rice, that is, for 150 ml of rice you need 300 ml of hot water or broth.
A frying pan with a lid is best for cooking rice. Over the years, I have found that the thinner and wider the layer of rice when cooked, the better it cooks. So a 25.5 cm diameter frying pan with a lid will be a very good investment. If you don't have a frying pan with a lid, find a pan lid large enough to cover the pan. Pour some vegetable oil into the bottom. First you need to fry finely chopped onions, which will give the rice a pleasant taste and aroma, but this is not necessary. You can simply boil the rice in water. Then add rice, which does not need to be washed first. It is washed at the factory and washing it again at home washes out some useful substances (in any case, due to the high temperature, the rice will be clean). Stir the kernels in the pan until they are all coated with oil. Thanks to the boiled oil, the rice will be crumbly.
The next step is to add boiling water to the pan (to save time, I pour the water into a measuring jug straight from the kettle). Broth is a great alternative to water, especially if the rice will be served with chicken (use chicken broth), beef (use beef broth), or fish (fish broth). I don't recommend using bouillon cubes as they create too strong a broth and mask the delicate flavor of the rice. Also don't forget to add salt, about 1 tsp for every 150 ml of rice.
When the hot liquid is added, you only need to stir once so as not to break the delicate grains - then starch will be released from them and the rice will turn out sticky. Since some people get nervous when cooking rice, worry about their rice, or are simply used to stirring everything, it is very important not to give in to temptation.
Cover with a lid and reduce heat to low. Leave the pan with a lid on the fire, set the timer and leave the kitchen or do other things! If you lift the lid and release the steam, the rice will cook slower and take longer, and you want to cook it as quickly as possible. Cook the white rice for 15 minutes and the brown rice for 40 minutes - use a timer so you don't forget it, you don't want to overcook it. The best way to check if the rice is ready is to taste a grain of grain. Another way is to carefully tilt the lid - if liquid collects at the edge of the lid, the rice needs to be cooked for a few more minutes.
When the rice is ready, remove the lid, turn off the heat and place a kitchen towel on top for 5-10 minutes. It will absorb steam and excess moisture, and the rice will remain dry and crumbly. Before serving, fluff the rice with a chopstick or fork.

Answer from TG[active]
you need to fry the carrots in oil and add to the pilaf then the rice will be golden, but if you add unfried carrots the color of the rice will not change

Answer from Scabbers[guru]
Turmeric gives a golden color. Carrots will not produce this color.

Answer from Angelika Nikulina[guru]
Carrots will give color anyway. Unless, of course, you put it down a little. To make it crumbly, don’t be too lazy to measure out the water 1:2 and don’t stir.

Answer from Anatoly Kamorin[guru]
First you need to purchase a suitable variety of rice. You can have "basmati" if the smell doesn't scare you away. You can "dev-zira", but it's a bit dark.

ABOUT You can make a very beautiful side dish from rice if you cook it according to this recipe. Rice acquires yellow, golden shade. This rice can be varied with vegetables (green peas, fried carrots and canned corn) and we get “Colored rice”. A wonderful, tasty dietary dish.

Ingredients:

Rice long-grain (steamed) - 0.5 cups
Oil creamy (or vegetable) - 1 tbsp. spoon
Water- 1 cup
Spices: salt, turmeric (optional).

How to cook rice until it turns yellow.

1 . Heat oil in a frying pan. Add rice.

2 . Fry the rice until golden brown. This is very clearly visible, the rice becomes like popcorn. Be sure to stir the rice continuously to ensure that the rice cooks evenly.

3 . Add salt to taste, 1/3 teaspoon turmeric. You don't need to add turmeric, but it will give the rice a more intense yellow color and flavor.

4 . Stir and add water. Cover the pan with a lid. Bring to a boil and cook for 5-7 minutes. Remove the pan from the heat without opening the lid! leave for 20-25 minutes.

Or cook for 15-20 minutes over low heat until the water has completely boiled away.

To serve rice beautifully, use any mold you have on hand. Even a wide mug will do. You can cut a ring out of a plastic bottle, place it on a plate, fill it with yellow rice, and remove the ring.