How to cook rice so that it is crumbly

Rice goes well with meat dishes and seafood, it is used in all countries. However, it is not always possible to cook the garnish properly, in most cases the grains stick together or boil soft. To prevent this, Japanese chefs have developed a lot of technologies that can be easily implemented at home. We have collected for you a gold collection of cooking rice in various ways, they do not require much time and effort.

Classics of the genre

Consider the basic technology, which repels all the masters of culinary art. A special feature of rice preparation by this method is thorough rinsing in a large amount of cold (preferably ice) water.

Also it is necessary to take care of the correct choice of raw materials, suitable long-grain, round grain or initially steamed rice.

As a rule, on the packaging of the product are clear proportions, which say that 100 grams. rice accounts for 200 ml. water. This misconception is true only if you do not need to get loose rice in the end.

Since the goal is precisely this, the water is taken at a rate of 140-150 ml. on 100 gr. rice.

Cooking technology

1. Pour water into the tins, prepare ice cubes.
2. Rinse the rice grains 8-10 times, then dip them into filtered water with ice cubes and wait 5 minutes.
3. At the end of time, drain the water, remove the ice, and pass the rice through a colander. Spread it on a cotton towel for partial drying, leave for 5-10 minutes.
4. When the grain is dry and the fabric absorbs moisture, proceed to the next step. Move the rice into an enameled pan with thick walls and bottom, pour in water, based on the proportions of 150 ml. / 100 gr.
5. Add salt to taste, if desired, you can add your favorite seasonings and dyes. Turn the stove on a large fire, do not close the container with a lid.
6. Bring the composition to a boil. As soon as the first bubbles appear, wait 1 minute and reduce the heat to the minimum mark, cover with a lid.
7. After a quarter of an hour, remove the rice from the heat, do not open the pan, do not mix the composition. Put a thick towel or an old sweater on top of the tank, wait 20 minutes.
8. During this time, rice will absorb the liquid and reach full readiness. You will only need to mix it at the end of the period of infusion, using a fork.

Practical recommendations

1. For cooking rice, a special rice cooker, multi-cooker or double boiler is used. If there are no such appliances, boil the grains only in a saucepan with a thick bottom. Otherwise they will burn, because the tank with a thin base heats up unevenly, as a result of which the rice begins to stick.
2. When you have selected the optimal dishes, but the rice still burns, pay attention to the degree of fire. He should not be strong. Also of no small importance is the size of the burner itself, it must be selected taking into account the volume of the pan.
3. Optionally cook rice on water. To give the garnish a new taste, cook it in meat broth, add seasonings to taste.

Universal rice cooking methods

The technologies presented below are slightly different from the “classics of the genre”, all of them have several important features. Firstly, rice should not be stirred after boiling, secondly, to prepare the garnish, you should choose not enameled pan, thirdly, rinsing the grains is done in cold (almost icy) water until turbidity disappears.

Saffron rice
To prepare tasty crumbly rice, you will need: 1 kg. grains, 1.5 liters of water (1: 1.5 ratio), ground saffron in the amount of 10-15 grams, salt and pepper (optional) to taste.

1. Take the rice from the unnecessary husk, rinse the seeds in cold water.
2. Set the stove to maximum power, pour vegetable oil into the pan and put on the fire. Fill the container with oil 0.4-0.6 cm from the bottom.
3. Put the oil in a saucepan, pour water and stir well.
4. Bring the mixture to a boil, salt (pepper, if necessary), add the saffron. Mix well again, do not need to do more.
5. Reduce heat, cover the tank with a lid, simmer the composition for about 10 minutes. Then leave to insist another quarter of an hour. In the end, you get a delicious yellowish side dish.

Rice with olive oil
Prepare the following ingredients in advance: 500 gr.rice, 750 ml. purified water, 40 ml. olive oil, salt to taste. The technology of preparation is suitable for varieties Jasmine, Basmati, long grain. As a rule, housewives prefer the last variety of rice, because its grains are the same size, which allows you to create a beautiful dish.

1. Rice kernels must be sorted out, eliminating unnecessary husk. The composition in this technology is not washed.
2. Prepare a roasting pan or a cast-iron skillet, set on maximum heat and pour olive oil.
3. After 1 minute, add rice and mix well. Pour boiling water over the grains (boil it beforehand in a convenient way), salt and cover with a lid.
4. Turn the stove on a slow fire, wait a quarter of an hour. During cooking, do not open the lid; rice will not burn in thick-walled containers.
5. After the expiration date, it is necessary to turn off the hotplate, and put a cotton towel between the lid and cooked rice. Steam will be emitted from the garnish and absorbed into the fabric. Such a move will not allow the grains to soften, as a result of which the rice will turn out crumbly.

Fried rice
For the most part, the technology is considered universal, despite the fact that in the process of cooking the beans are roasted. You can choose absolutely any rice, be it Jasmine or long grain.

For the preparation of a side dish will require 300 grams. rice, 450-500 ml. filtered water, 10 g. crushed salt, 35 ml. sunflower oil.

1. Pour water into the kettle and boil it.
2. Rinse the rice in cold water 7-8 times until the liquid is clear. Put the grains on a cotton towel, leave for 10 minutes to absorb excess moisture.
3. Take a container with a thick bottom and walls, wipe it off and pour in sunflower oil. Put on the stove, wait for boiling, then put the grains in the pan.
4. Stir rice for 2–3 minutes so that it is thoroughly browned. As soon as the first rice grains have a golden tint, pour in boiling water from the kettle and mix again.
5. Add salt, if desired, you can pepper or add spices. Cover with a lid, simmer on low heat for about 10-15 minutes.
6. Rice must absorb all the moisture. When this happens, turn off the burner and leave the composition to infuse for half an hour. In the process of cooking it can interfere, but not more than 1-2 times.

There are basic technologies with which rice is obtained crumbly. The main methods are considered to be without washing, but with the addition of olive oil.If the seeds are thoroughly washed, they are subsequently dried and fried for 2 minutes. Do not forget about the classics of the genre, which is used for all types of rice garnish.

Video: how to cook tasty crumbly rice