Crumbly rice for garnish

Rice is one of the most common cereals in the world. Cuisine of many nations include dishes in which it is the main ingredient: rolls and sushi, paella and risotto, pilaf and kharcho soup. But it is possible to make not only independent dishes from rice cereal: more often it serves for cooking side dishes. Crumbly rice garnish is always tasty and appetizing, it fits to meat, poultry and fish. However, not all housewives rice turns out so that it is not a shame to serve it to the table. If the grains stick together or the ready-made dish will resemble a porridge, the consumers are unlikely to appreciate the skill of the chef. Knowing the rules for making rice cereal for use as a side dish will be useful to every hostess, especially if she is just beginning to learn the basics of cooking art.

Cooking Features

You can make a crumbly side dish of rice cereal in a pan, a slow cooker, even in a frying pan. Technology of cooking dishes may have small differences associated with the selected method of cooking and the specific composition of the dish. However, the general principles of cooking rice cereals so that it remains crumbly, remain almost unchanged. Knowing them, you can cook crumbly rice according to the author's recipe, without fear of disappointment.

For the preparation of crumbly side dish, it is recommended to take long-grain rice varieties, as they boil soft less and retain their shape better. Compared with round grain rice, there is little starch in them, so long grains do not stick together, unless they are properly prepared and do not violate the technology of their cooking.
To obtain a crumbly dish, rice must be rinsed thoroughly to remove all starch on the surface. Usually, for this, the cereals are placed in a bowl, filled with water, the grains are rubbed together, then the clouded liquid is drained. The manipulation is repeated until the water drained from the rice remains completely transparent.
Rinse the rice in cold water, but the last time it can be rinsed with hot water. It will make it more crumbly.
If you pre-fry rice and then pour water over and cook, the risk that it will stick together will be much smaller.
The addition of a small amount of vegetable oil to the water will help prevent the rice grains from sticking together during cooking.
If you pour rice with cold water, then bring to a boil and boil, it will stick together, it will not be crumbly. The liquid (water or broth) used to make crumbly rice must be hot.
There is an unconventional way of cooking rice for a side dish, which allows you to get the expected result even to a novice cook. A large amount of water is boiled in a saucepan (as for pasta), prepared rice is dipped in boiling water and cooked almost until readiness, then it is poured into a colander, washed with boiling water, put into a clean saucepan. Wrap the pot and give the rice time to steam.
When cooking rice in the traditional way, water takes 2 times more than cereals. Some varieties require the use of more or less liquid. Usually recommendations on the proportions of cereals and water are indicated by the manufacturer on the package.
Experienced chefs advise you to add a little less water than required by the standard, adding boiling water to the rice, if necessary. Then the risk of getting viscous porridge instead of a crumbly side dish will be minimal.
It happens that rice is already soft, and the water in the pot is still left. The following method will help to correct the situation: the pan is removed from the stove, the lid is lifted, the pan is covered with a towel, the lid is put back in place. After a while, the fabric will absorb excess moisture, and the rice will not stick together, will remain crumbly.
Properly cooked rice turns out tasty by itself and can be used as a side dish for almost any hot snack. However, it will become even more pleasant to the taste and appetizing in appearance, if you fill it with butter or vegetable roast, sprinkle with greens. Also, rice is often supplemented with vegetables. If you do not want rice to turn into a mash, do not combine it when cooking with very juicy vegetables (for example, tomatoes). Zucchini, pepper, green peas, carrots, onions, garlic, canned corn will suit much more.

There are many choices of crumbly rice garnish. The choice depends on the culinary preferences of the culinary specialist and on what main course you need to add with rice rice.

Rice to Garnish in a Pan

Caloric content of the dish: 1020 kcal, caloric value per 100 g: 129 kcal.

Composition:

rice - 0, 25 kg;
water - 0, 5 l;
salt - to taste;
turmeric - 1 g;
fresh greens - 20 g;
butter - 20 g.

Preparation Method:

Reassemble the rice, removing the damaged grains and small debris if it suddenly comes across.
Put the rice in a bowl, pour cool water into it. Rub the grains together, drain the water. Repeat the procedure until clear water is drained from the rice.
In a saucepan, boil water, add rice to it, add salt and turmeric. It will give the rice a pleasant taste and appetizing color.
Cook the rice on low heat for 15-20 minutes, until there is almost no water left in the pan. While cooking rice, try not to lift the lid again so as not to disturb the temperature regime. Stir the cereal at this time is also not necessary.
Remove the pan from the heat.
Wash and dry fresh herbs with a kitchen towel. Finely cut it with a knife. Together with butter, add to rice, mix it.
Wrap the pan and leave the rice to steam for 20 minutes. It will become softer, but remain crumbly.

If you serve cooked rice as a side dish, this is enough for a family of 3-4 people.

Crumbly rice in a multicooker

Caloric content of the dish: 879 kcal, caloric value per 100 g: 137 kcal.

Composition:

rice - 0, 2 kg;
water - 0, 4 l;
salt - to taste;
garlic - 1 clove;
fresh basil - 20 g;
refined vegetable oil - 20 ml.

Preparation Method:

Rinse the rice to clear water, place it in the multicooker bowl.
Sprinkle rice with salt, drizzle with oil.
Boil water, pour rice over it.
Lower the lid and start the unit by selecting the program that is most suitable for preparing meals from cereals. It may be called “Pilaf”, “Rice”, “Buckwheat”, “Porridge” or otherwise. Cooking time, many multivarki determine themselves. If your device cannot do this, set the timer to 30 minutes.
After completing the main program, add garlic and basil to the rice. Stir the rice and leave it to simmer for 10-20 minutes in heating mode. During this time, he will have time to soak in the aroma of garlic and basil.

The rice prepared according to this recipe has a savory taste, it is well suited as a side dish to chicken and meat.

Crumbly rice in a cauldron

Caloric content of the dish: 1048 kcal, caloric value per 100 g: 194 kcal.

Composition:

rice - 0, 2 kg;
water - 0, 3 l;
refined vegetable oil - 40 ml;
salt, spices - to taste.

Preparation Method:

Rice, rinse, cover with hot water and leave for an hour or even longer. Water consumption for soaking cereals in the recipe is not taken into account.
Drain, rinse the rice again. Give it a little dry.
In the cauldron pour oil and heat it.
Put the rice in the cauldron and fry it for 3-4 minutes, stirring with a spatula.
Add salt and spices, pour hot water.
Cover the cauldron with a lid and cook the rice for 15 minutes.
Extinguish the fire. Leave the rice to stew in a cauldron for 20 minutes.

After a specified time, rice can be mixed and served as a side dish. The method of cooking rice described in this recipe allows you to make it crumbly, even to a chef who does not have any experience in cooking such dishes.

Crumbly rice garnish in a pan

Caloric content of the dish: 1307 kcal, caloric value per 100 g: 152 kcal.

Composition:

rice - 0, 2 kg;
water - 0, 4 l;
carrots - 100 g;
onions - 100 g;
refined vegetable oil - 60 ml;
salt, spices - to taste.

Preparation Method:

Rinse the rice, lay it on a towel. It absorbs water and the rice dries faster.
Scrape, wash carrots. Grind it on a coarse grater.
After freeing the onions from the husk, cut it into small cubes.
Heat the oil in a deep frying pan, put onions and carrots in it. Fry the vegetables until the onions are golden.
Add the prepared rice to the vegetables, fry them together, stirring with a spatula, so that the rice grains do not stick together.
Boil water, mix it with salt and spices. Pour her rice.
Cover the pan with the lid and leave for 15 minutes.
After a specified time, lift the lid and assess the readiness of the rice. If it has become soft or almost soft, evaporate the remaining liquid, increasing the heat. If rice is harsh, remove the pan from the heat and let the rice sweat under the lid for another 15-20 minutes.

Rice with carrots and onions goes very well with fish, but it can also be served as a side dish to meat dishes.

Rice with corn and green peas to garnish

Caloric content of the dish: 1261 kcal, caloric value per 100 g: 129 kcal.

Composition:

rice - 0, 25 kg;
water - 0, 5 l;
refined vegetable oil - 20-40 ml;
canned green peas - 100 g;
canned corn - 100 g;
salt, spices - to taste.

Preparation Method:

Pour the prepared rice with hot water, add salt. Cook rice for 10-12 minutes.
Heat oil in a pan. Put green peas and corn in it, pre-drain the liquid from the cans.
Warm the peas and corn for 3-4 minutes. Add to rice, mix.
Continue cooking the food for another 5 minutes on the stove, then let it stand under the lid for 10-20 minutes.

The garnish for this recipe is vivid and appetizing. It is especially good for poultry dishes.

Rice goes well with meat, chicken, fish. It is often made a side dish for hot appetizers. For the garnish, it is important that the rice remain crumbly. You can make it that way in a pan, a crock-pot and in a pan if you know the features of the technological process.