The quantitative proportions of rice cereal and water are directly dependent on the variety. Unpolished species require pre-soaking and more cooking liquids than ground ones. In cooking, it is better to use thick cast-iron dishes, wide pans with a strong bottom or with a universal non-stick coating.
How much water is needed for a glass of rice in a saucepan, cauldron and frying pan
In the pan, you can cook a side dish and porridge. For crispness, rice and water should be 1: 1, or 1: 1.5. For porridge proportions increase to 1 liter of liquid per cup of cereal.
Cauldron - dishes designed for pilaf, which is prepared as standard 1: 1.5 or 1: 2, based on the variety of rice. At the side dish, grits and water 1: 1, for porridge, respectively, at least 1: 3.
The pan has a wide surface, so the water will boil more intensely. For pilaf and side dish, a ratio of 1: 2 is sufficient, and for porridge the volume of liquid will increase to 1.5 liters per 1 tbsp. rice.
How much water per cup of rice in a slow cooker
Multicooker greatly simplifies the process of cooking. The approximate layout of rice and water for different smart machine programs is as follows:
- for pilaf, you can take any rice at will, but the most suitable varieties are long, basman, steamed; the amount of rice and water is taken in the classic 1: 2 plan, the "pilaf" mode;
- for the garnish, the approximate amount of cereals and water: for round 1: 1 or 1: 1.5, long varieties 1: 2, fill it with hot water, rice mode;
- for porridge suitable round rice, which is well boiled soft; the proportions of cereal and water (or milk) will be 1: 5, the program "rice" or "milk porridge".
How much water is needed for cereals in a double boiler for garnish and porridge
Steamed food is the most useful, less calorie, better digested, retains the specific taste of the product. Using steamers rice is prepared according to the technology:
- for garnish, the proportion of cereals with water is 1: 1 or 1: 1.5, based on rice varieties; respectively, two glasses of cereal need four or five waters; excess water at the end of cooking can be drained;
- for porridge, depending on the desired consistency, a dish of water or milk needs three to five times more than cereals.
The proportions of water and rice, depending on the grade of cereals
- steamed rice is more useful and less susceptible to deformation; before cooking, if desired, you can wash the cereal or not; dry brewed in the calculation of 1: 1, pre-soaked - 1: 2;
- long boiled on the classical principle of 1: 2;
- round rice is boiled soft in any parts of the grain and water; take 1: 1 for garnish, at least 1: 3 for porridge, maximum - a glass of 1.6 liters of liquid;
- Basmati - 1: 1.6, thin long white grains, a great option for a side dish, never boils soft, very tasty and fragrant, you can soak and not;
- brown - 1: 3, a storehouse of vitamins and nutrients; the raw variety is more rigid, before cooking it is thoroughly washed, doused with boiling water, then with cold water and left soaked overnight;
- red - 1: 2, a variety of unpolished rice, has a high content of fiber, wash thoroughly;
- black - 1: 4, other names: wild, nero, carefully wash, soak in water for the night.
How to cook pilaf, side dish and porridge
Pilaf
Ingredients Required:
- rice, preferably steamed, basmani or long - 1 tbsp .;
- water - 2 tbsp .;
- Any meat - 500 - 800 g;
- large carrots - 1 pc;
- sunflower oil - ½ st .;
- garlic - 1 head;
- onions - 1 pc;
- salt, favorite spices - at will.
Cooking time - 1-2 hours.
Calories per 100 g:
- with chicken - 180 kcal;
- with pork - 300 kcal;
- with beef - 250 kcal;
- with lamb - 360 kcal.
Chop the meat with medium slices, cut the carrots into long strips, dice onions. In a cauldron, heat the sunflower oil, carefully spread the meat and fry until half cooked over high heat, mixing with a universal wooden spatula.
Add carrots and onions, stew for another 10 minutes under the lid closed. Salt, season with your favorite spices.
Cover rice, gently pour hot water, do not interfere. Under a closed lid to simmer on low heat for 15-25 minutes. Press the peeled garlic cloves over the surface of the pilaf, and let stand for another half an hour.
Garnish
Ingredients Required:
- rice - 1 tbsp .;
- water - 2 tbsp .;
- salt;
- butter on request.
Cooking time - 27 minutes.
Calories per 100 g - 113 kcal.
Cooking technology:
- rice is sure to wash well;
- pour in the dishes, pour hot water, salt;
- close the lid, put on a strong fire first;
- after the boiling process it is necessary to reduce to minimum and simmer for 20-24 minutes, until the water evaporates;
- in a ready garnish, season with optional butter.
Porridge
Ingredients Required:
- rice, better round - 1 tbsp .;
- water or milk - 1 l;
- salt, sugar;
- oil optional.
Cooking time - 1 hour.
Calories per 100 g - 123 kcal.
Cooking technology:
- wash rice cereal thoroughly;
- pour milk and water into the prepared hot liquid;
- cook, stirring often, on low heat for about 35-40 minutes;
- after that, stand for another half an hour;
- At the end of cooking put salt, sugar and butter as desired.
Useful tips
- When choosing rice, follow the simple rule: we buy the appropriate variety for a specific dish; steamed and long perfect for fragrant side dishes, round - suitable for cereals, meatballs, sushi, cake, it sticks together and keeps its shape; wild rice has an original flavor, but is listed as the most healing variety;
- Be sure to watch the expiration date;
- the proper preparation of rice dishes begins with washing the grains up to seven times to eliminate the muddy slurry that makes the rice sticky; whether it is necessary to wash the grass before boiling or not there are different opinions; steamed cereals are usually put dry;
- bathe the rice until the water is transparent, and rub the grains between the palms, then the starch will be carefully washed off, the boiled rice will not stick together; it is believed that the soaked rice is cooked faster; unpolished varieties should be left overnight in water;
- long, steamed basmati - no matter how they cook, they never stick together, so they are more often chosen for garnish, pilaf;
- It will be very tasty if you do not cook on the water, but with rich meat, rich mushroom or savory vegetable broth, after cooking, spice up your favorite spices;
- you can fry the grits first in oil, and then pour water on it;
- apple cider vinegar or lemon do rice white, turmeric - yellow, oil, added to the water, will give crumbly to the dish;
- rice in bags is ideal for a side dish when there is no time for preparatory activities; producers made sure that such rice was always crumbly, with any ratio of water and cereal, would not burn; does not require stirring, a bag of holes that will not allow rice to take excess liquid; cooking time will depend on the rice variety; on the package there is always detailed cooking instructions;
- Pokhlebkin's recipe for cooking rice (a well-known culinary specialist): the amount of cereal and water is exactly 200: 300, pour boiling water in cast-iron dishes with a powerful lid; cook for only 12 minutes in the following sequence: 3 on high heat, 7 on moderate, 2 on weak; all ingenious is simple!
The ratio of water and cereal depends not only on its grade, but also on the choice of dishes. The use of modern household appliances can reduce the time for cooking and reveal the richness of taste of rice dishes.
The following video provides additional tips on how to cook rice.
