Rice is one of the main dietary products, and cereals are actively consumed not only in the east, but also in Europe.
The main thing when cooking cereals is to understand why it is cooked.
After all, pilaf and sushi require different varieties, and the approach to processing and cooking is different.
Preliminary processing
Preparation begins with washing the cereal. The rice is washed until the water turns from cloudy to completely clear.
After that, the cereal is soaked for 30 minutes, due to which the cooking time is reduced.
Proportions
Long or medium grains are cooked in the following proportions: 1 part of cereal to 2 parts of water.
Round grain is boiled in a ratio of 2:3, unpolished in a ratio of 1:3, steamed - 1:1.25.
What can be added
Salt - ½ teaspoon of salt per 1 cup of cereal.
In addition, when cooking rice, saffron, curry, cardamom, zira, cumin, as well as cinnamon and cloves are used.
Time
Long and medium grains are cooked for 7-10 minutes, after which they stand in the pan for 20 minutes.
Round grain - boiled for 7 minutes and languished for 10-15 minutes.
Unpolished rice is cooked for 30-40 minutes, and steamed no more than 25 minutes.
For cooking rice, it is better to choose a pan with a thick bottom, so the cereal will not burn, even if the water boils away, and during the cooking process, the cereal does not need to be mixed.
Pour the cereal with cold and barely salted water.
