How to properly and tasty cook crumbly rice to garnish

No matter how wonderful the main course is, without a good side dish it will partially lose its flavor. The leading position among the cereal supplements is rice. And then a paradox arises: this grain is often cooked, but how to cook crumbly rice for a side dish is not known to everyone. Let's try to understand the technology of cooking.

What is the secret of the perfect side dish?

A side dish of rice should be crumbly - this is the main requirement for the dish. However, one recipe for cooking cereal is indispensable. It is important to choose the right type of grain length. There are three varieties:

• long grain rice (ideal for side dishes);
• medium grain (used for soups);
• round grain (good for making rolls and sushi).

It is the first - the most suitable for crumbly side dish of rice. But with the other two, it is not recommended to cook an addition to the main dish. Round grain rice can be adopted only by lovers of tender porridge-gravy.

By type of processing, which is no less important for a dish, rice happens:

• ground. It contains a lot of starch (about 70%) and therefore sticks together during cooking;
• unpolished, that is, in the shell. It turns out crumbly, but very briefly stored;
• steamed. Grains have a slightly yellowish tint, disappearing after heat treatment. It is best suited for our purposes.

And the last condition for a good side dish is cooking utensils. Best of all, if it is kazank. But any other deep container with thick walls and a tight lid is also suitable.

How to cook crumbly rice for a side dish: a step by step recipe

Before you start cooking rice, grits need to be prepared. For this:

1. We touch the grain. The main task at this stage is to select small pebbles, millet, and also crushed seeds. By the way, such grains may be present in a small amount in the finished product - neither the taste nor the appearance of the garnish will suffer from this. But if there is a lot of chop in the croup, then you need to get rid of it.
2. Wash rice. This should be done until the water becomes transparent. After that, you need to slightly steam the cereal: pour it in a colander, scald with boiling water and let stand 5-7 minutes. The grains will reveal their flavor and cook faster.

Then proceed to cooking cereals.

Cooking:

1. Pour water into a cauldron or pot at the rate of 1: 2 (one part of rice and two parts of water).
2. Salt to taste and set on fire. The lid in the cooking process must be closed.
3. It only remains to follow the time: after 3 minutes after boiling, we reduce the heat and cook for another 10 minutes.
4. Then open the cauldron, put the butter and let the garnish walk for 20 minutes.

If you do not like the taste of a side dish with butter or it makes disharmony in combination with the main course, you can not add it. But to endure time for rice to reach is still necessary.

How to cook rice in a slow cooker?

A delicious rice garnish is obtained not only in the cauldron, but also in the slow cooker. In addition, you do not have to note the cooking time: the signal from the device will tell you that the dish is ready.

Ingredients:

• 1 tbsp. long grain rice;
• 60 g butter (you can take 72.5% fat);
• 2 tbsp. filtered water;
• salt.

Cooking:

1. Prepared rice is poured into the multicooker bowl.
2. Fill with water, salt and put oil.
3. Turn on the mode "Buckwheat" for 30 minutes. Crumbly side dish ready.

Cooking in a double boiler

Steamer is great for cooking rice, because cereals are best treated with steaming. But in this process there are some nuances. How to cook rice for a side dish in a double boiler?

Ingredients:

• 1 tbsp. rice;
• 1 tbsp. water;
• salt.

Cooking:

1. Wash rice.
2. Pour the cereal into a steamer tray and turn on the device for 5-7 minutes. This is necessary in order to steam the cereal without water.
3. Fill the water, add some salt.
4. We set the cooking time - 30 minutes. Before serving, you can add butter.

How to enhance the taste of rice garnish?

The versatility of a side dish of rice is determined by the peculiarity of the cereal itself: it perfectly absorbs the flavors and facets of taste of accompanying dishes, enhancing the best of them. At the same time, the garnish itself may seem to someone absolutely impersonal, "none." To enhance your own taste in rice, you can add:

• turmeric, saffron - they will give a special piquancy;
• milk or yoghurt - to make the side dish especially tender (only in this case it is worth only slightly salt the rice during cooking);
• soy sauce - to make rice more saturated.

There is no one way to emphasize the taste of the cereal. Very popular since Soviet times - this is a recipe for restaurant rice.

Ingredients:

• 1 tbsp. rice;
• 3 tbsp. water;
• 3 tbsp. l olive oil;
• 1 onion;
• 1 clove of garlic;
• paprika, basil (to taste).

Cooking:

1. Chop onions finely.
2. In a saucepan with thick walls, fry it in butter until lightly ruddy.
3. Sprinkle rice with onions, fill with water. Cook for 20 minutes.
4. Finely chop the garlic.
5. Add garlic, basil and paprika to rice.
6. We wrap the pot with a towel and leave for 20 minutes to infuse.

But for the role of a side dish to fish in vegetables, you can add vegetables and peanuts.

Ingredients:

• 1 tbsp. rice;
• 2 tbsp. water;
• 50 grams of peanuts;
• 3 tomatoes;
• 150 grams of canned corn;
• 1 Bulgarian pepper;
• 1 onion;
• 1 clove of garlic;
• 3 tbsp. l olive oil;
• salt, pepper (to taste).

Cooking:

1. Prepare rice, fill with water and set on fire. Cook on low heat for 15 minutes.
2. Dice tomatoes, peppers, chop onions and garlic, chop up peanuts with a knife.
3. Finely chop the garlic and onion, fry in a pan.
4. Add corn, tomatoes, peppers, peanuts.
5. Mix the dressing with rice and simmer another 10 minutes with the lid closed.
6. Give the dish to stand for 10 minutes, serve hot.

You can choose your practical answer to the question of how to cook crumbly rice on a side dish. The main thing is that if the conditions are met, the result will still be good. It is enough to correctly pick up the cereal, prepare it thoroughly and cook it properly. A variety of additives to rice will make it unusual each time so that a modest side dish can easily overshadow the taste of the main course.