How to cook rice - 3 best ways with step by step recipe

Content

Method 1. Basic
Method 2. With roasting in oil ("pilau method")
Method 3. "Pasta Method" for brown rice

How to cook rice to make it crumbly? With the correct recipe, even a child can achieve the effect of “grain to grain”. Today we will talk about 3 ways to cook rice. Click on the one you need to go directly to reading the method of interest. Or continue reading in order.

Method 1. Basic - an error-free and versatile recipe
Method 2. “Pilau Method” is the easiest and most tasty way to prepare crumbly rice (suitable for all varieties, especially for basmati and jasmine).
Method 3. "Pasta Method" - how to cook brown rice, not bothering with the volume of water.

No more fried crust, no stuck together porridge or undercooked grains. Only tasty and crumbly rice! Just relax and follow our step by step instructions.

Method 1. Basic

This method is suitable for the preparation of conventional long grain and medium grain rice. Our “formula” is a little different from most recipes on the Internet, but believe me, it really works, if you follow all the instructions exactly.

For example, we cooked the cheapest long-grain rice, which we could only find in the store, and used a conventional aluminum pan with a thin bottom. The result was great!

You will need (for 3 servings): 1 cup of rice, 1.5 cups of water, 1/2 teaspoon of salt and a slice of butter.

Recipe:

Bring the water to the boil in a saucepan (with the lid closed).
While the water is heating, wash the rice with cold running water, stirring it with your hands for about 10-15 minutes, i.e. until the water is clear. So you remove the starch, which turns the side dish into rice porridge.

As soon as the water in the pan boils, transfer the washed rice into it, flatten with a spoon, and add salt. Next, reduce the heat to the minimum (!) And close the pan with a lid. How much to cook rice? Not more than 18-20 minutes, that is, until the water evaporates completely.

While cooking rice NOT you need to: a) interfere with it and b) open the lid of the pan.

Remove the rice from the heat and keep it in the saucepan with the lid closed for another 10 minutes.
Remove the lid, add a piece of butter to the rice, mix and serve. Enjoy your meal!

Notes:

Brown rice You can cook in the same way, but by increasing the cooking time to 35 minutes, and the time of the “bath” to 15 minutes. Water at the same time need to take 2 times more than the cereals.
To cook the most capricious round rice, use the same method, but reduce the amount of water (for 1 cup of rice, take 1 full + 1/3 cup of water) and reduce the cooking time to 15-16 minutes.
Steamed Rice It is easiest to cook: it is enough to wash it once and not waste time on the “bath” (stage 4). True, the taste of steamed rice is less expressive.
Instead of washing the rice under running water, you can soak it in a deep bowl in at least three waters, ideally in 7 waters.

Method 2. With roasting in oil ("pilau method")

Any rice variety cooked by this method is so tasty that you can eat it without any additives! Especially well the recipe is suitable for cooking aromatic varieties - basmati and jasmine.

You will need: 1 cup rice, 0.5 tablespoons of salt, 1 tbsp. l oil (creamy, olive or vegetable), water.

Recipe:

Rinse the rice for 10-15 minutes under the tap or soak in 7 waters to wash off the excess starch.

Bring water to a boil in an electric kettle or saucepan. How much water do you need? To prepare basmati, use 2 cups of water for 1 cup of cereals, for jasmine and the usual medium and long grain varieties - 1.5 cups of water for 1 cup of cereals.
In a deep frying pan or saucepan with a thick bottom, heat the butter over medium heat until lightly baked. Then shift the rice, salt it and mix. Continue to fry rice for about 2 minutes, until the water remaining after washing, evaporates and dissolves in oil, and a starchy film appears at the bottom of the dish. Do not forget to constantly stir the cereal.

Gently fill the rice with boiling water, cover the dishes with a lid, reduce the heat to minimum. Rice cooking time should be 18-20 minutes (until water is completely absorbed).

Remove the rice from the heat and hold it, without opening the lid, for another 10 minutes. Now you just stir the dish and serve.

Method 3. "Pasta Method" for brown rice

Brown rice can be cooked in the same way as described in method 1, but the easiest way to do this is using the pasta method.

Ingredients (for 3 servings): 1 cup rice, 8 glasses of water, ½ teaspoon salt and a slice of butter.

Recipe:

Bring the water to the boil in a saucepan (with the lid closed).

While the water is heating, wash the rice with cold running water, stirring it with your hands for about 10 minutes, i.e. until the water is clear. So you remove the starch, because of which, when cooked, the croup sticks together.

Add rice to the boiling water, stir it, and cook 33 to 35 minutes WITHOUT a lid. If you like rice more softly, you can cook a little longer.

Remove the pan from the heat and pour the water through a colander with a fine mesh as if you had just cooked not rice, but pasta.

Drain the water, immediately transfer the rice back to the hot pan, close it with a lid and let the cereal “steam up” for another 10 minutes.
Finally, salt the rice, add the butter and mix. Done!