Rice tasteless and sticky? You just can’t do it.
Cook! You can make great side dishes, salads from this cereal,
snacks and even desserts. You just need to learn how to cook properly and not
to make mistakes. Consider the most frequent of them?
Contents
Water: the basis of everything
Rice is cooked in the usual way or drained in large quantities.
water. An example of a classic way is plov, rice for sushi. Drain
cooking is done in large quantities of water, the excess of which after
preparations are removed. Usually rice simply merges into a sieve or into
colander, whence such name has gone.
Amount of water
So that the liquid is completely absorbed, and the rice is not liquefied, not
stuck together, it is important to accurately measure the water or broth. For crumbly
dishes usually use a 1: 2 ratio. That is, one part cereal
берут две части water. This is where a mistake is often made.
What you need to know:
- If the rice is washed and soaked, then it needs
меньше water. Approximately 1: 1.5, and sometimes even 1: 1, all
depends on the degree of swelling. - Если используются неочищенные сорта rice, то
потребуется воды больше, иногда нужно 3 или даже 4
parts. - If the water is measured strictly according to the norm, then rice is cooked under
крышкой, после закипания ему нельзя булькать, пар должен
persist inside the pan. Sometimes an additional cover is wrapped around.
wet towel. If steam, I mean water, will come out, then rice
will remain tough.
It is much easier to cook rice in a drained way; water is taken from
stock. As soon as the cereal reaches readiness, it is drained into
colander, you can even wash it. It is important not to digest here, otherwise rice
will stick together and limp, lose its attractive appearance and shape.
Water temperature
Fill the rice with hot water or fall asleep in boiling water.
In no case do not send rice in cold water. Otherwise grains
stick together before it all boils. Также при засыпании rice
you need to immediately stir it. Otherwise, it all settles to the bottom
and stick. Cold water is poured only rice for sushi.
Soaking errors
Rice should be washed, this is required by almost all types, except
steamed cereal. It is believed that white rice intended for
side dishes, salads and other crumbly dishes, you need to wash in seven
waters. Water washes dirt, starch from the surface, but there are many
stays inside. Therefore, rice is often still soaked.
There is a mistake. When soaking the rice cracks,
softens, and in the process of cooking the kernels fall apart,
break down To prevent this from happening, rice must be soaked in
salt water, per liter add a whole tablespoon of salt. Before
cooking grass re-washed to remove released starch.
Using the wrong pot
It is very important in what rice is cooked. Big mistake – use
enamel pans to which everything sticks. Even with the drain
the way with a large amount of water, the grains will precipitate and
to stick to.
What is desirable to cook rice:
- cauldron;
- stewpot;
- multicooker;
- pan with thick walls, bottom.
By the way, very often it turns out tasteless just cheap
White rice. It has a lot of starch, seeds of different sizes, a lot
small crumbs and dust. This product is better not to purchase. If
Rice already bought, you can rinse, fry with oil in a pan, and
then pour into the pan and boil. Sometimes rice is just
dried in a dry pan, which also improves it
taste.
Frequent stirring
Еще одной причиной невкусного и разваренного rice является его
stirring If we recall the technology of cooking pilaf, then there
clearly indicated. The dish is not stirred during cooking and
don’t even lift the lid, the rice should soak up all the water and
prominent steam. However, it does not stick and does not stick together.
Золотое правило при варке rice – меньше его
touch!
What happens when stirring? Spatula or spoon we
we damage the swellable grain, croup produces starch, which
impossible to completely wash, rice stick together. If he is bad
quality and soft varieties, the kernels can fall apart when
cooking. Instead of a crumbly side dish, you get viscous and slimy
porridge.
Spices are not forgotten?
Rice itself is a tasteless product, it is bland,
therefore it goes well with all products: mushrooms, fish,
meat, poultry, vegetables and even sweets. These ingredients
will improve the grass, but in any case when cooking you need to add
spice. Даже десерты из rice требуют соли. And it should not be
few. There is even a belief: if you prevent rice 40 times in one
side and the same in the other, porridge will be sweet.
Делаем вывод: большая ошибка при варке rice –
cook it without spices.
What other spices can you add:
- laurel;
- turmeric;
- bell pepper;
- paprika.
Some affect not only the taste, but also the color. Turmeric gives
very beautiful shade. That it is the main component
mixes for pilaf. You can add garlic and other vegetables, pour
soy sauce.
Rice rice
Naturally, one of the most important moments is a grade or
вид rice. Even on the shelf of a not very large store you can see
a dozen different packs. Naturally, not every rice is suitable for
гарнира или плова, из некоторых сортов не получится молочная porridge.
Method, cooking time, the amount of liquid depends on the dish and the most
cereals.
Основные виды rice:
- Sechka. Crushed cereal, very quickly cooked,
releases starch. Ideal for dairy and dairy-free
viscous porridge, requires mandatory washing, you can
soak. - Steamed rice. This rice can not soak
and do not even rinse, usually just rinsed. Zlak passed
processing, when cooking does not stick together, the grain retains its shape.
Can be used for pilaf, side dish, but not suitable for porridge.
Cooked drain and not drain ways. - Plain round rice (for example, Arborio).
Suitable for risotto, paella, various cereals. It is usually cooked in
достаточном количестве water. - Long rice (Basmati, Indica, Jasmine). These species are used
for pilaf, side dishes, salads. Long rice cooked in a limited
amount of water or drain method. Some species stick together,
therefore, it is necessary to pre-rinse or soak. - Rice for sushi (Yaponika). Is used for
приготовления суши и роллов, но можно из такого rice сварить и
porridge.
Also on sale can be found black, brown or red, wild
rice These types are very popular with vegetarians and supporters.
healthy nutrition. The taste of these grains is different, they are tougher and
contain more fiber, help to diversify the diet.
Such rice cooks longer, usually drain methods are used and
большое количество water.
