How to cook friable rice in a pot or in a multicooker

When cooking rice, everyone may have a question, how to cook perfectly cereal, so that it was crumbly, not sticking. Indeed, this question requires open reasoning. Rice is needed for different purposes: to boil porridge, to boil soup, to make pilaf. But in any case, it should be crumbly, not sticky. Rice is prepared differently for each purpose. Some dishes may require crumbled rice and others may require boiled rice. The boilability of rice depends on its variety and processing.

Types of Rice

Rice is divided by shape and length, by processing method, cultivation and consistency of the kernel:

1. Long-grain - rice has an elongated shape, thin and long, in the process of boiling it does not boil away
2. Round-grain rice - rice with oval shape, differs from long-grain rice by a little bit wider in thickness, in the process of boiling it boils well and sticks together, it is suitable for porridge.
3. Ungrinded rice is brown rice and is often used in diets. It is brown because it is not peeled from the pyrus membrane.
4. Ground - white rice, freed from the shell, during the grinding there is a loss of more than 20% of useful substances, so it is less useful than all the others, stored for a long time and boiled quickly.
5. Steamed rice has a rigid structure, it is steamed before it is ground, and it is excellent for preparing a crumbly dish, because due to its rigid structure it is not boiled.
6. Wild rice is black rice, a relative of seed rice, it is not cooked, and is most often added to white rice.

Why does cooked rice stick together?

Rice contains starch, which is released when boiled during heat treatment. The starch "binds" the individual particles together, giving rise to a viscous, mushy appearance.

Rice that won't cook

The ability of rice to cook depends on its variety and cooking method. For example, all types of long-grain rice do not boil or stick together when cooked. Also, as written above, the starch is released during cooking, so steamed round and long-grain rice is also not boiled.

How long to boil rice

Depending on the type of rice, you need to cook it differently. Ground long-grain rice cooks for 18 minutes, while round-grain rice cooks for 15 minutes. Steamed rice cooks faster because of the heat treatment before it reaches the shelves of stores, boiling for 9-15 minutes after boiling. Brown rice takes the longest time to cook because it reaches store shelves without pre-cleaning the outer shell (about 45-60 minutes after boiling). The cooking time of rice is influenced by the heat treatment, the presence or absence of the outer shell, and the shape of the grain.

Rice Cooking Rules

1. Rice should be well washed before cooking.
2. If there is plenty of time, you can soak the grits for 2 hours, so it is better cleared of dust and starch.
3. Cover the pot with a lid only after cooking and complete evaporation of water.
4. After cooking, the rice should infuse for 15 minutes.

How to boil crumbly rice as a side dish: recipes

How to cook crumbly rice in a pot

You will need:

• 1 cup of rice;
• 2 cups of water;
• half a spoonful of salt.

You need to rinse the rice thoroughly under running water. With the help of cold water, the starch is released. The viscosity is washed out with water, rinsing should be done several times. After washing the rice grains, you need to collect clean water in a pot, rice should preferably be cooked in a pot with a thick bottom and put on the stove. The amount of water should be twice the amount of grits, put salt. After the water boils, you need to pour the rice. Do not stir the groats, cover with a lid, cook until deepening is formed. Remove the pot from the heat and cover with a towel for 10 minutes, so that the remaining liquid evaporates. That's it, delicious, crumbly rice on the table.

How to cook rice in a multicooker

You will need:

• 1 cup of rice;
• 1,5 cup water;
• salt.

Wash the rice, washing out the starch, under running water. Wash until the water is clear. Drain the water and pour the groats into the bowl of the multicooker. Pour the water into the rice and add salt. Close the lid and set the grits mode. Time - about 35-45 minutes (depends on the power of the multicooker). After this time, you can open the lid and loosen the porridge. Delicious, properly cooked rice is ready.

How to cook rice in a microwave oven

You will need:

• 1 cup of rice;
• 2 cups water;
• A pinch of salt.

Rinse the rice from the starch, so that there is no stickiness. After rinsing the groats we put them in a special bowl and pour water, salt. It is necessary to close the container with a lid. In a microwave set the maximum power for 15-18 minutes. For uniformity of cooking it is necessary to stop microwave and stir. At the end of 18 minutes take out a container of rice, do not open the lid, the rice should stand for 10 minutes under a lid. Stir and crumbly rice is ready.

Cooking rice in the oven

You will need:

• 2 cups of rice;
• 4 cups water;
• A pinch of salt.

Rinse the rice in cold running water to wash out the starch. In a heatproof bowl, mix the water with the rice and salt. Put the grits in an oven heated to 190 degrees for 45-65 minutes. After 20 minutes, remove the container and stir in the garnish. After all the time has passed, take out the dish with the rice, leave to rest for 10 minutes. Open the pot and stir, and the crispy rice in the oven is ready.

Recipe for crispy rice in the oven with chicken

We will need:

• 2 cups of rice.
• Chicken parts (wings, shanks or breast) - 500 grams.
• 4 cups of water.
• Spices and salt.

Lovers of rice and meat call this recipe a lazy dish.

The chicken is sprinkled with seasonings and left to marinate. We wash the rice and leave it in water for thirty minutes in order to obtain a crumbly ready dish. Put the rice in a baking dish and pour water on it. The chicken is put on the rice. It is better to take a deep dish, so that when you put the chicken, the water does not run out of the limits. Cover the form with foil and send it to the oven heated to 190 degrees to bake for 1.5 hours. After cooking, turn off the oven and leave the rice to soak up more of the chicken fat. It turns out delicious crumbly rice in chicken broth.

Pan fried rice

You will need:

• 2 cups rice;
• 4 cups water;
• salt.

First, you should wash the rice well, wash until the water is clean. Heat a frying pan, pour oil and pour the rice. Roast for 8 minutes, until the grains are dry. After that, pour water. Next, salt the rice and cover with a lid. It is necessary to reduce the heat and cook for 25 minutes. There is no need to open the pan and stir the dish. When the rice is ready, you can open the lid to let the steam escape. That's all, delicious and crumbly, not sticky rice is ready.

A recipe for crispy rice with vegetables in a skillet

We will need:

• Two cups of rice;
• vegetables (you can take carrots, tomatoes, onions);
• Four cups of water;
• salt and spices.

Chop and grate the vegetables, pour oil into a skillet and fry until light golden crust. As the vegetables are ready, add washed rice. Dry rice is fried a bit with vegetables, so it warms up and absorbs juices. After that, add four cups of water and cover the pan with a lid. Turn down the heat to minimum. Do not open the lid, do not stir the rice! After 10 minutes, you can open and add salt and spices. Turn off the heat and let the grits infuse for 15 minutes. After infusion you can serve tasty crumbly rice.

To the cooked rice you can add spices such as saffron, kari, cumin, cinnamon, cloves. Spices can be added during cooking or during the infusion of the dish.

What to do so that the rice in the pilaf does not stick

To answer the question - what to do so that the rice in the pilaf does not stick together, you need to know why sticking occurs. Pilaf - a dish that should be cooked only with the mood, without haste. The choice of rice must be approached responsibly, to choose non-starchy, that is steamed rice for milky rice porridge or risotto is not suitable - it will boil.

So that the rice in the pilaf is not sticking, it should be well washed and soaked for 20 minutes before you send it to the cauldron, so that all the starch comes out. It is better to leave the groats hard, in an undercooked state, than to overcook them. Prolonged boiling of rice will cause the grains to stick together. The temperature in which the pilaf is steeped should be about 60 degrees. Periodically, you need to stir the rice, stirring the starch and changing the water. For pilaf you need to take hard grains, but if you take soft ones, you need to cook less.

Secrets and subtleties of cooking rice

1. It is important to observe the proportions of rice and water. For garnish will be a good ratio of two cups of water to one cup of groats.
2. It is necessary to choose the right kind of rice. To prepare a crumbly side dish, it is better to take long-grain rice, for milk porridge - round-grain.
3. Maintain the optimal cooking temperature for the side dish. After the water boils, you need to reduce the heat to minimum, cover the pot and cook for at least twenty minutes.

Questions and Answers on Cooking Rice

How much rice per serving

The norm of eating rice per adult is 200 grams of cooked product. During boiling the groats increase 3-4 times, therefore, one serving will require 60-70 grams of dry groats. You can also measure with a measuring cup - 75 ml of rice per person.

How much rice will turn out of 200 grams

If we take the ratio about 3-4 times as much rice, we can understand that cooking 200 grams of groats will turn out 700-800 grams of porridge.

What is the best saucepan to cook in

It is strictly forbidden to use enameled cookware, because the rice will inevitably stick to it. It is better to cook in a pot with a thick bottom, so the heat will be distributed evenly and the rice will not stick. A glass pot is considered the best way to cook rice because you can use it to keep track of how cooked the rice is and the water level.

How much water to take for boiling

Usually you need twice as much water as the cereal for cooking, but there are still limits for each variety:

1. 100 grams of long-grain rice will require 150 to 200 grams of water. The ratio is 1:1.5 to 2.
2. For 100 grams of round-grain rice you need 250-300 grams of water. A ratio of 1:2,5-3.
3. As much as 100 grams of parboiled rice requires 200 grams of water. 1:2 ratio
4. 100 grams of brown rice (uncooked) requires 250-300 grams of water. A ratio of 1:2,5-3.

It is necessary to read carefully the packaging on the rice groats, the manufacturers always indicate how much water you need for cooking.

What water to put raw rice in?

In order for the rice to be crumbly in a pot, you should throw it in boiling water, but when cooking in a multicooker, microwave and skillet - groats are put in cold water. When boiling in a pot, rice can also be put in cold water, but without stirring, put it in, close the lid, the water boiled, turn off the gas.

Do they stir the rice when boiling?

When cooking rice is strictly forbidden to stir. It contains starch, and stirring can break grains and remove the protective layers of rice, in consequence of which the starch will go and stick rice. Stirring will result in mush, not a crumbly side dish.

Do I need to leave the rice on ice after cooking?

If there is water in the pot when cooking rice, you need to let it steep for a while so that it absorbs the water. You can also add spices and seasonings after cooking.

When to salt rice when boiling

In the process of boiling, rice absorbs water and increases in size. Salt goes as a spice, it makes the taste bright, the dish itself - flavorful. Therefore, after boiling water, first you need to salt the water, and then put the groats.

What to do if the rice is too salty

If you overdo it with salt, you should not run to throw out the side dish, it can be saved in several ways:

1. Rinse under running water, transfer it to a pot and add boiling water, wait for the liquid to evaporate.
2. Boil new rice without salt and mix it with salted rice.

What to do if the rice is sticking

If you overcooked rice, and rice will stick together, it is not possible to put it back, but you can put it in a colander and rinse with cold water. This action you will wash away the isolated starch, but the intended side dish will not get.

What to add to rice for an appetite

Chicken wakes up the appetite, and if you add more sauce, it will be just magical. You can also add mushrooms and walnuts, the mushrooms give a nice flavor, and the walnuts give an interesting crunch. You can add various dried seasonings, such as cumin, basil, dill, cloves or cinnamon.

Is it safe to eat uncooked rice?

Rice is an antioxidant, which is why undercooked rice is often used for weight loss, it clears excess salt in the body. There will be no laxative effect, as the cereal has a positive effect on the human body. Rice is not meat, which necessarily needs heat treatment. It is a cereal that should only be washed well. But dry rice should not be eaten either.

This is interesting: What is useful basmati rice, red rice, black и wild

Nutritional value of boiled rice

Per 100 grams of product:

• Protein - 2.4 g.
• Fats - 0.8 gr.
• Carbohydrates - 19.9 gr.
• Dietary fiber - 3.1 gr.
• Water - 75 g.
• Calories - 96.8 kcal.

Important: The glycemic index of polished white rice is 70 units, steamed rice is 60, and milk rice porridge is 70.

So in this article, you have found the answer to the question of how to cook rice so it doesn't stick together. Here are all the tips: always wash the grits and keep them in water for at least 30 minutes before putting them in water, so that the starch that is in the rice grains comes out.

For cooking a side dish, it is better to take long-grain and steamed rice, all other types and varieties are boiled. When cooking, do not stir, or you can break the shell, and as a consequence, the starch will come out and stick together. Rice should be boiled under a closed lid. Each rice has its own proportions of water, but basically it is 1 cup to two cups of liquid.

Crumbly rice can be cooked not only in a pot, but also in the oven, microwave, multicooker, frying pan.
Overcooked can not be saved - the side dish is permanently spoiled, you can only boil a new one. But the salty side dish can be saved by washing well in clean water.

Photo of perfectly cooked rice