Rice as a side dish for fish recipe. How to cook fluffy rice

Not all housewives can cook boiled and tasty rice. It is necessary to maintain certain proportions, then your side dish will always turn out well. Our recommendations will help you prepare this cereal correctly.

Choosing the type of rice

When choosing rice for preparing a particular dish, you should consider its type.

The round variety has good absorption capacity and is easy to glue. Good for making rolls, sushi, porridges, casseroles.
The medium grain is represented by small oval grains about half a centimeter long. Used to make pilaf, soup or pickle.
Long grain is characterized by long, thin grains up to a centimeter long. This type of cereal does not stick together. It is an ideal side dish for fish and meat. Goes well with vegetables. Used as an ingredient for salads.

Cooking rules

Boiled rice is a simple dish. However, in order for it to be successful, There are certain tricks you should know.

Initially, you should choose the right dish; it should be deep, have thick walls and a bottom. It can be a saucepan or a cast iron. The main thing is that the grains are heated evenly on all sides. First, the shell of the grain must soften, then the core undergoes heat treatment. The use of aluminum and enamel containers for these purposes is not recommended, since they do not provide uniform heating. For this reason, the cereal may burn.
The rice is sorted, specks and dark grains (if any) are removed.
The cereal is washed repeatedly in running water until the white and cloudy liquid becomes a clear and pure substance. It should be remembered that the water used for rinsing must be cold. This is due to the fact that when using hot or warm water, you can brew the starch that is contained in the outer shell of the grains.

The washed rice is placed in a cooking container and filled with water, which is salted and supplemented with spices (according to individual taste preferences). Chicken or mushroom broth can be used as a base. In order to prevent the grains from sticking together, add vegetable oil (a spoon is enough) before cooking.
Next, the container is sent to the stove.
At first the flame of the fire should be large. After boiling, cover the pan with a tight-fitting lid to create a greenhouse effect. At the same moment, the fire is reduced to a small flame, the rice should be ready.
The duration of the process from the start of cooking to the end of cooking is determined by the type of rice.

Proportions

The ratios of water and cereals, depending on the type of rice, are as follows:

round grain – 2.5:1;
medium grain - 2.25: 1;
long grain – 2:1.

If you take a glass of cereal, then in the first case you should take two and a half glasses of water for cooking, in the second - two glasses and a quarter, and in the third, two glasses will be enough.

Cooking time

The cooking time also depends on the shape and size of the grain:

round grain is cooked for 20 minutes;
the average grain is boiled for a quarter of an hour and infused for a quarter of an hour;
long grain will be ready in a third of an hour.

Recipes

Universal side dish

Take a glass of water for 200 g of cereal. Rinse the rice thoroughly to remove gluten. Place the rice grains in a saucepan, add water, and add salt to taste. Place the pan, covered with a lid, on the fire. At the moment of boiling, reduce the power of the stove. The cooking process will take about 15 minutes. At the moment when the liquid is absorbed by the rice, remove the container from the heat. In the next half hour, you need to keep the heat in the pan; for this purpose, cover it with a warm cloth. After the above time has passed, stir the side dish, add a piece butter.

Puffy rice using a slow cooker

A multi-cooker home helper will help you make crumbly garnish no problem. To do this you will need:

one part rice cereal;
two parts water;
a small piece of butter;
a handful of salt.

Well-washed rice is immersed in the bowl of the device. Water is poured from above. Salt and oil are added. The device closes. The “Rice” (or “Milk porridge”) mode is set. After completing the program, you should wait for some time so that the rice is completely steamed and becomes even tastier.

Parboiled rice

This product is subjected to special heat treatment, which, however, takes away a fifth from him beneficial properties. You can prepare fluffy steamed rice as follows. Take 1 cup of steamed rice to 1 and a quarter cup of water. After washing, soak the cereal for 30 minutes. Place the cooking container with cereal and water on the stove. After the water boils, reduce the heat. Salt and add oil to taste. After this, cook the side dish for approximately 20-30 minutes until final preparation.

Another option for preparing steamed rice is without soaking. In this case, you need to take a liter of water for 1 and a half cups of cereal. Rice grains are placed in boiling water. It cooks for 30 minutes in a covered pan. After finishing cooking, remove the dish from the stove and leave for 10 minutes.

Uzbek pilaf

Cooking Uzbek pilaf is associated with knowledge of the intricacies of the cooking process and requires certain skills. Once you get down to business, you should prepare the necessary dishes. Ideally, it is a round cauldron with a convex bottom (cast iron or aluminum with thick walls). On preparatory stage You should stock up on provisions:

½ kg of fatty lamb (preferably ham);
½ kg long grain rice premium;
½ kg carrots (the sweeter the better);
½ kg of onion;
3 garlic cloves;
4 teaspoons of a mixture of ground spices, which includes paprika, ground black pepper, cumin, barberry;
lamb fat in classic version dishes can be replaced with vegetable oil, respectively, fat should be 75 grams, sunflower oil - a glass.

Initially, the cauldron is placed on the fire and warmed up. Oil is carefully poured into the heated vessel, which should flow along the walls of the cauldron (or the fat is heated). The fire at this moment should not be large. Oil or fat is not brought to a boil, since vegetables and meat are to be fried, not stewed. The lamb is cut into pieces of the same size, of any shape (but not too small). The meat is fried before it is purchased brown tint on maximum heat.

Hulled onions wash and dry with a paper towel. Cut into half rings and add to meat for frying. Peeled carrots are also cut, but in the form of long sticks (you should not use a grater: in this case, a lot of carrot juice will be released and the vegetable will be stewed). The resulting preparation is added to the cauldron at the moment when the color of the onion turns golden. The mass is mixed and fried for five minutes.

This entire mass should be slightly salted, since after placing the rice in the cauldron, the dish will not be re-salted. Add the pre-prepared spice mixture.

Thoroughly washed rice is given a place on top of an improvised pillow (do not allow the cereal to mix with the components of the pillow). A saucer is placed on top of the rice, onto which boiling water is carefully poured from a kettle until the rice is covered with liquid by 1-1.5 cm. The saucer is removed with care, since it is important not to disturb the monolithic layer of rice. The final preparation process is carried out over high heat, without covering with a lid. It turns out that the rice is steamed over a bed of meat and vegetables, resulting in a crumbly dish.

After the water has boiled away, the rice is pierced in several places to the bottom, and a little hot water is poured into these holes. Garlic cloves cut into four parts are carefully distributed. The container is closed with a lid, the flame is reduced to a minimum, and the dish simmers for a quarter of an hour. After turning off the stove, you should not open the lid for another quarter of an hour so that the dish reaches the desired condition. Before serving, turn the contents of the cauldron onto a large flat dish: there will be rice at the bottom, a pillow of vegetables and meat on top.

It wouldn’t hurt to serve lavash with pilaf, fresh cucumbers and tomatoes.

Vegetable rice in a frying pan

The side dish is attractive, tasty, and easy to prepare. To prepare you need to take:

¾ cup long rice;
larger onion;
more carrots;
½ can of green peas;
½ can of sweet corn;
a teaspoon of turmeric powder;
sunflower (or sesame) oil.

Oil is poured into a frying pan with high sides and heated until hot. Diced onions and carrots are fried in it for 5 minutes. While frying, stirring occasionally, add turmeric powder. After the onions and carrots are sufficiently fried, the cereal, cleared of starch by washing, is laid out on top, leveled in an even layer and poured with boiling water.

The liquid should cover it by 1 cm. Add salt. After boiling, cover the pan with a lid: the dish is simmered over low heat. After a third of an hour, place on top of the steamed rice green peas and corn. And in this combination, the dish simmers under a tightly covered lid for a few more minutes. Mix everything before eating.

Mushroom risotto

A delicious dish with Italian roots, it is best made from round rice. To prepare it you should have:

⅔ cup round rice;
100 g parmesan;
½ chili pepper;
a couple of garlic cloves;
medium onion;
300 g champignons;
1½ cups mushroom broth;
olive oil;
parsley.

To prepare this risotto, follow these steps. Heat a couple of tablespoons of oil in a frying pan. Onions, chili, garlic are chopped very finely and fried in oil. This is done carefully: the onion should become simply transparent, but not change color. Mushrooms, pre-cut into large pieces, are placed in the vegetables. All ingredients are fried for 5-8 minutes. In another frying pan over medium heat, dry rice is fried in olive oil until it becomes transparent.

The cereal is transferred to the first frying pan, where the vegetables and mushrooms are located. Next comes the gradual introduction of mushroom broth: first, 50 milliliters are poured into a mixture of rice and vegetables, which is stirred periodically. After the liquid has been absorbed by the rice, the process is repeated several times until the rice is completely cooked (it should be soft, but not mushy). A mixture is made of coarsely grated cheese and finely chopped parsley, which is laid out in rice. Melted cheese gives the dish a delicate and unique taste.

It was previously noted that the characteristics of rice grains, expressed by shape and size, affect the cooking time and the characteristics of the cooking process itself. Below are some cooking tips. different varieties rice cereal.

Round shaped rice

Such raw materials are characterized by the presence of a larger amount of starch compared to other types of rice cereals.
To obtain a crumbly state in finished form Such a product must be thoroughly washed and dried before cooking. You can dry it by spreading it on a sieve.
When cooking, use medium heat before the water boils and low heat after it boils.
The cooking container must be covered with a lid.
You should not stir the rice, as this will cause the production of excess starch, which prevents the formation of a crumbly structure.
After the rice has absorbed all the liquid, it can be removed from the heat and left until cooked.

Long rice

It is advisable to cook long grains in pans with thick walls and a tight-fitting lid.
Preparing such grains for cooking involves washing them until the cloudy tint of the liquid disappears.
To check if there is enough water to cook rice, you can use this trick. Submerge thumb into the water by touching the rice: if the phalanx is half covered, it means that a sufficient amount of liquid has been poured.
It is important not to oversalt, because when using rice as a side dish or component of a salad, do not forget that sauce may be used when preparing the dish.
A lid that tightly covers the pan will help make the grains more crumbly and prevent them from sticking together.
Before the water boils, the fire is made as high as possible, after boiling - the slowest.
After turning off the heat, it doesn’t hurt to keep the rice covered for a couple of minutes.

You should know that long grain rice comes in white, brown, and black.

Brown rice

In terms of composition and microelements content, it is healthier than white.
It is prepared similarly to white, but the cooking time after boiling should be longer (5-10 minutes).
Its downside is that it deteriorates faster.
There is no need to use oil to cook this rice because brown rice contains it.

Wild black rice

It has a considerable cost, so it is not as common as white rice.
The taste is sweetish and has a nutty aftertaste.
As a rule, in the store you can find packaging where black is combined with brown or white rice.
Subject to long-term soaking before use (12 hours), which is done to clean and preserve the nutritional properties of the product. After this operation, the cereal softens and will cook well.
Since it greatly increases in size during cooking (almost four times), you should take 3 times more water than cereals.
Cooking time for black rice is longer than brown rice - up to three quarters of an hour.

To learn how to cook rice for a side dish, watch the following video.

Today I want to offer you several recipes on how to cook rice as a side dish. Compared to, for example, rice is lower in calories, which makes it a fairly popular side dish, especially if you are watching your weight.

I will give a recipe that I use quite often, as well as a couple of others, I also cook them, but not so often, if you like something, it will be great, add to your collection of recipes.

What I would like to say about rice, I will give a few of my observations. Of course, everyone wants their side dish rice to be fluffy and we try our best to achieve this. For example, I prefer round rice to taste. By the way, even V.V. Pokhlebkin wrote that delicious porridges are made from round rice. I use long rice quite often, and generally don’t buy steamed rice. The steamed one, in my opinion, has no taste at all, I don’t like it!

Rice as a side dish according to V.V.’s recipe Pokhlebkina

This is my favorite recipe, I usually cook it this way as a side dish, it turns out very tasty. I’m generally a fan of Pokhlebkin, so I listen to his recommendations, he won’t give bad advice.

Products:

Rice – 200 gr
Water – 300 ml
Salt to taste

Preparation:

As in the recipe, here it is necessary to maintain the exact cooking time and of course the proportions, but it’s worth it, believe me.

So, wash the rice, pour boiling water, cover tightly with a lid and put on fire. Pokhlebkin likes to cover all porridges and side dishes tightly with lids, this has its advantages.

Again, cook according to the time - 12 minutes! The first 3 minutes the fire is high, 7 minutes moderate, then 2 minutes low.

After the fire is turned off, do not open the lid for the same amount of time as the rice was cooked, i.e. 12 minutes. Only then can you add butter if desired and, of course, add salt.

Another delicious recipe, perfect for meat or vegetables, we will cook it with garlic.

Products:

Rice – 1 tbsp
Water – 2 tbsp
Vegetable oil – 2-3 tbsp
Garlic 1-2 cloves

Preparation:

Take a frying pan or saucepan, pour in vegetable oil and fry the garlic cloves, do not chop them, just make a few cuts. Next, remove the garlic, add washed and dried rice and fry it until transparent.

Add water, hot! Cover with a lid and cook over low heat for 12-15 minutes. Regarding salt - add it to hot water, and then pour in the rice.

Products:

Rice – 1 tbsp
Water – 2 tbsp
Onion – 1 head
Carrots – 1 pc.
Vegetable oil – 2-3 tbsp
Salt to taste

Preparation:

Finely chop the onion, grate the carrots and fry in vegetable oil. Add the washed rice and simmer for about a minute or two until the rice becomes translucent.

Transfer the rice to a baking dish or small baking sheet, add warm salted water, cover tightly with foil and place in the oven for 30-40 minutes. Preheat the oven to 180C.

The recipe for Bulgarian rice is somewhat similar to rice with garlic, but the taste turns out to be completely different dishes, I recommend preparing it and seeing for yourself. By the way, the original recipe for Bulgarian rice did not contain carrots, but I like it with carrots, you can try it either way.

How to boil rice correctly for a side dish so that it is crumbly and retains all the beneficial substances. Our advice will help you with this and step by step guide in the preparation of rice cereal.

How to boil rice correctly for a side dish

Rice goes very well with fish and meat products, and is perfectly complemented by vegetables. But to make it tasty and crumbly, you need to know how to boil rice correctly. In order to get a wonderful rice side dish you need:

1 cup rice cereal;
2 glasses of water;
Butter;
Salt.

Rice contains a lot of starch and this makes it sticky. Therefore, in order to wash out the starch, the rice should be washed with water more than once until the flowing water becomes clear and clean.

Pour water into a saucepan with a tight-fitting lid and put it on the fire, wait until it boils and add salt.
Then add the rice, close the lid tightly and, as the chefs recommend, do not stir or remove the lid until the rice is ready.
For the first 5 minutes, cook the cereal over high heat, then reduce it so that it is medium, and cook for another 2 minutes.
Continue cooking for the last 2 minutes on low heat.
After turning off, do not rush to open the lid of the saucepan, let the rice stand for another 10 minutes.
Now you can add butter and serve with the cutlet or just the rice itself.

The advantage of this type of cooking is that the rice turns out crumbly and the pan is almost clean after cooking, that is, the grain does not stick or burn.

How to cook fluffy short-grain rice: Chinese cooking recipe

Short grain rice softens perfectly, as it contains a large amount of starch. It is good to use for cooking different types porridges, casseroles and desserts. The Chinese, like the Japanese, are familiar with rice and, accordingly, know how to cook short-grain rice to make it crumbly.

In their diet, it is this grain that is the basis of almost all dishes. Therefore, we present to your attention a recipe for preparing fluffy short-grain rice.

The main thing in this cooking method is precise adherence to time and proportions. Rice is calculated to water in a ratio of 2:3.

Pour the washed cereal into boiling water and cover the pan tightly with a lid. It is even advised to use a weight so that there is no gap between the pan and the lid. The total cooking time takes 12 minutes, which is divided into 3 parts:

1) Cook over high heat for 3 minutes
2) On average – 7 minutes
3) On low heat for 2 minutes.

After removing from the heat, without opening the lid, wait another 12 minutes. After exactly the same time, open the pan and add salt and butter, stir.

How to cook fluffy steamed rice while preserving all its benefits

Rice that has undergone a certain steam treatment is called steamed. He is extremely useful. But you need to cook it a little differently than ordinary rice. But now we’ll tell you how to cook crumbly steamed rice.

Pour the washed cereal with water for half an hour.
Then let the water drain.
Pour the cereal into a saucepan and add water in a ratio of 1 to 1.25 (there should be a little more water than rice).
Having brought to a boil, reduce the heat and, closing the lid, cook for 25 minutes.
Your rice is ready, all you have to do is add butter and salt.

Happy cooking and bon appetit!

Many housewives want to cook rice as a side dish so that it is crumbly, tasty and appetizing, as they often say, “a little bit of rice,” but, alas, they don’t always get the desired result. To boil rice in water so that it is crumbly, without mucus and without unpleasant sticky lumps, you just need to know the right proportions and how to do it correctly. Feel free to use this simple, proven recipe, and step-by-step photos will help you better understand what it should look like. We will cook in a regular saucepan.

Ingredients:

Long grain rice (long grain) – 300 g;

Water – 450 gr;

Salt – 1 tsp;

Butter – 40 gr.

How to cook rice so that it is fluffy

To prepare fluffy rice, I usually use long rice of any kind, but short-grain rice is also cooked as a side dish in the same way. The main thing is to try to choose cereals high quality, without specks and rice milled impurities.

In order for the rice to cook faster and be guaranteed to be crumbly, the cereal measured for cooking should be poured into a deep bowl, pour cold water and rinse thoroughly by hand.

Then, drain the water and pour in new water - rinse the rice again. You need to rinse the rice, changing the water each time, six to seven times until the water remains clear.

I deliberately took several photos of rice on different stages washing.

You see how, as you wash it, it is noticeable that the water with which the rice is poured becomes more transparent each time. In the last photo, the water remained absolutely clear.

So, well washed to remove dirt and excess starch, transfer the rice to a stainless steel pan or cauldron for preparing pilaf and fill with cold water. Please note that the amount of water in my recipe is calculated for preparing fluffy rice, not porridge.

Place the pan on big fire, bring to a boil and add salt.

After this, reduce the flame of the burner to the minimum mark, cover the pan with a lid and cook the rice until the water has completely boiled away. It usually takes me twenty minutes.

Please note that in order for the rice to turn out crumbly, there is no need to stir it when cooking; in the right pan, the rice will not burn.

Generously season the finished rice with vegetable or butter.

There is no need to stir, just spread the oil evenly over the entire surface of the rice and let it soak for 15-20 minutes with the lid closed. During this time, the grains of rice will absorb the oil on their own and reach the desired condition.

Overlaying appetizing and delicious fluffy rice for a side dish in plates, transfer it carefully so as not to damage the boiled grains with a spoon.

Has excellent taste rice cooked with orange juice. It can be served as a side dish with baked pork or beef. Rinse 1 cup of long grain rice thoroughly in several waters, place in a frying pan with a couple of tablespoons of sunflower oil and, stirring, fry for 5 minutes. Add a glass of boiling water and a glass of freshly squeezed orange juice, throw in a pinch of saffron. Cover the pan tightly with a lid and simmer for another 15 minutes. The finished rice should be a beautiful orange-golden color and thin. citrus aroma. Before serving, you can add finely chopped canned pineapples to the dish.

TO fried chicken serve Indian style rice. Mix 500 g basmati rice with 20 g dried onions, 2 teaspoons dried garlic, 20 cardamom pods, 10 small red chili peppers, 1.5 teaspoons turmeric, cinnamon stick, broken into pieces, 50 g coconut flakes, 75 g dried mango, 1.5 teaspoons of cumin seeds, 1 teaspoon of ground curry. Add 0.5 teaspoon of salt, mix everything thoroughly. Heat 50 g of butter in a deep frying pan, add the mixture and, stirring, cook for 1-2 minutes. Pour in 1 liter of boiling water, cover with a lid and simmer the mixture for 15 minutes.

Very delicious side dish – fried rice. It is served with meat or fish, as well as stewed vegetables With herbs. Pour 300 g of white and wild rice mixture into a deep frying pan with 2 tbsp. spoons vegetable oil. Shaking and stirring constantly, fry the grains until brown. Pour in hot water so that it doubles the layer of rice. Add salt, cover the pan and cook until the water is completely absorbed.

Meat in sweet and sour sauce can be accompanied rice cooked in chinese style . To 500 g of long grain rice, add 75 g of dried shrimp, 25 g of dried, sliced mushrooms, 6 pcs. star anise, 3 tbsp. spoons of sesame seeds, 1 teaspoon of black peppercorns, 0.5 teaspoon of salt. In a thick-bottomed saucepan, heat 2 tbsp. spoons of butter and, stirring, fry the rice mixture in it for several minutes. Add 1 liter of boiling water, close the lid tightly and cook for about 20 minutes. When the water is completely absorbed, the side dish is ready.

To the dishes Italian cuisine will do herbed rice. It is especially tasty with stewed fish or fried veal in sauce. Mix 500 g of Italian rice for risotto with 1.5 teaspoons of dried oregano, 1.5 teaspoons of dried basil, 75 g of dried peas, 175 g of sun-dried tomatoes, 25 g of sweet pepper powder, 75 g of pine nuts and 0 .5 teaspoons salt.

Heat a couple of spoons in a thick frying pan olive oil. Add the rice mixture, fry it for a few minutes, then pour in a liter of boiling water and cook for 15 minutes. If the rice turns out to be tough, add a little more water and continue cooking. If necessary, the mixture can be prepared in the microwave. Fry it, place it in a plastic or glass bowl, pour boiling water over it, and cover with a microwave-safe lid. Cook for 10-20 minutes maximum power, stirring the rice from time to time.