Rice for garnish on pan

Rice for garnish on pan

Most of our compatriots, if necessary, make a side dish of rice cooked in a saucepan. This traditional method does not always provide a perfect result. When cooking rice cereal in a saucepan, it often sticks together and burns. The result is a softling, next to which even a deliciously cooked dish of fish or meat will look miserable and unappetizing. Modern cooks have found a way to make rice dishes crumbly, for this they prepare rice for a side dish in a frying pan. At first glance, this method may seem exotic and risky. But if you remember that the Italians successfully cook risotto in a skillet, and Asians love fried rice, fears will disappear, and you will surely decide to test a new method of cooking popular cereal. Among the many varieties of rice side dish made on the griddle, there are suitable for any hot snack, because this product goes well with meat, poultry, fish.

Cooking Features

Crumbly rice in a frying pan is easier to cook than in a saucepan, but this method does not guarantee one hundred percent success if you do not know a few things and do not follow the technology of cooking dishes from rice grains. Only compliance with all technological requirements will lead the culinary specialist to the desired result.

  • Basmati and Jasmine rice varieties are considered to be the most suitable for preparing side dishes; they do not stick together too much when cooking and at the same time have a pleasant aroma, which makes rice garnish tasty even without adding spices and spices. Other varieties of long-grain rice usually do not stick together during cooking, so it is considered the most suitable for side dishes. If you want to fry round grain rice as a side dish, you should rinse it not only in cool but also in warm water. Brown rice before cooking it in a pan should be soaked for several hours.
  • When choosing rice for making a side dish, you should pay attention to its quality. If you see that in the package with rice there are a lot of small crumbs, the grains themselves are crushed, have suspicious stains on the surface, it is advisable to refuse from the purchase. The shelf life of the product also does not hurt to pay attention.
  • Before cooking a side dish of rice cereal, it is necessary to sort and rinse it, only then the dish will come out crumbly. Wash the rice until the water draining from it remains clear. Rice is washed not only in order to remove dust from it, but also to remove starch from its surface, due to which the grains stick together during cooking. The exception is risotto, for the preparation of which rice can not be washed, because the food should be viscous.
  • The technology of cooking rice in a pan has its own specifics. First, the vegetables or other products that make up the dish are fried, then rice is added to them, which is also sometimes fried. Then everything is filled with water and cooked slowly over a lid. Water is usually added a little less than when cooking rice in a saucepan. At least during the first 15 minutes of cooking, the lid does not open the lid, so that the rice steamed, but the water did not evaporate at that time. Sometimes when using vegetables and other optional ingredients, rice cooking technology may be different. So, ready-made vegetables can be added to rice when it is almost ready. And to prepare risotto for garnish, they add a lot more liquid than usual, and inject it in small amounts.
  • For whatever recipe you cooked rice in a pan, you need to pour it with hot liquid (water or broth).
  • Tasty yellow rice will help to give turmeric and sage, but you need to use these ingredients in moderation.
  • It is possible to change the taste and aroma of rice by adding various spices and spices, fresh or frozen vegetables. Preference is given to fairly solid vegetables: different types of cabbage, onions, carrots, green peas, corn, green beans.

There are many recipes for a side dish of rice that can be cooked in a frying pan, so everyone can choose the option that best suits their gastronomic preferences.

A simple recipe for cooking in a pan of rice to garnish

Caloric content of the dish: 1029 kcal, per 100 g: 161 kcal.


  • long grain rice - 0, 2 kg;
  • refined vegetable or butter - 40 g;
  • salt, spices - to taste;
  • water - 0, 4 liters.

Preparation Method:

  • Put the rice in a bowl, cover with water. Hand agitate the cereal, grinding the grains together. Drain the cloudy water, fill with clean water. Wash the rice again. Repeat the manipulation until the water remains clear. Throw the rice on a sieve, let excess liquid flow from it.
  • Boil water in a kettle or saucepan.
  • Heat the oil in a deep frying pan.
  • Pour rice into the pan, fry it, stirring with a spatula, for 5 minutes.
  • Fill with hot water, add salt and spices. Cover the pan with a lid. Cook the rice on low heat for 20 minutes.
  • Check the readiness of the rice by tilting the pan. If liquid remains, continue cooking for another 5 minutes.

Rice cooked in a skillet is tender and crumbly. As a side dish, it fits almost all meat and fish dishes, goes well with vegetable stews.

Rice with onions and carrots for a side dish cooked in a pan

Calorie dishes: 1127 kcal, per 100 g: 134 kcal.


  • carrots - 100 g;
  • onions - 100 g;
  • rice - 0, 2 kg;
  • water - 0, 4 l;
  • salt, spices - to taste;
  • refined vegetable oil - 40 ml.

Preparation Method:

  • Rinse the rice well first in cool and then in warm water.
  • Scrape, wash carrots, blot them with a napkin, chop them on a coarse grater.
  • Free the onions from the peel, cut into small cubes.
  • Boil the water. If desired, it can be replaced with broth, then the dish will be even more delicious.
  • Heat oil in a deep frying pan, put chopped vegetables in it, and fry them until soft.
  • Put prepared rice in a pan with vegetables, salt it and season to taste.
  • Pour hot water or broth into the pan, cover with a lid.
  • Cook the rice for 20 minutes.
  • Stir the contents of the pan. If there is still liquid in it, increase the intensity of the flame and evaporate it - it will take only 1-2 minutes.

After removing the frying pan with rice from the heat, leave it for 10 minutes under the lid, so that it will steam out even more and soak in the aroma of vegetables and spices.

Spicy rice garnish in a pan

Caloric content of the dish: 636 kcal, per 100 g: 72 kcal.


  • long-grain rice, steamed - 0, 2 kg;
  • water - 0, 4 kg;
  • hot peppers - 0, 1-0, 2 pcs .;
  • garlic - 3 cloves;
  • carrots - 100 g;
  • sweet pepper - 100 g;
  • soy sauce - to taste;
  • vegetable oil (sesame or other) - 60 ml;
  • fresh greens - to taste.

Preparation Method:

  • Carrots, after cleaning, chop grated.
  • Remove seeds from peppers. Sweet pepper cut into squares about 1 cm in size or in thin quarters of the rings, cut the bitter as small as possible.
  • Cut the garlic into thin plates.
  • Wash rice, boil water.
  • Warming up butter in a deep frying pan, put the garlic and hot pepper in it, fry them for 2-3 minutes until a characteristic aroma appears.
  • Add carrots and sweet peppers, add soy sauce to them, add spices. Stew vegetables for 3-4 minutes under the lid.
  • Put the rice in the pan, fill it with boiling water. Cook for 20 minutes without lifting the lid.
  • Stir, bring to readiness without lid.

When serving dishes prepared with this recipe to the table, it does not hurt to sprinkle it with finely chopped greens. This version of the food will appeal to fans of Asian cuisine and lovers of spicy dishes.

Rice for garnish with frozen vegetables in a frying pan

Caloric content of the dish: 1215 kcal, per 100 g: 141 kcal.


  • rice - 0, 2 kg;
  • water - 0, 35 l;
  • garlic - 2 cloves;
  • frozen vegetable mix (Mexican will do) - 0, 25 kg;
  • butter - 50 g;
  • turmeric is a large pinch;
  • salt - to taste.

Preparation Method:

  • Boil water.
  • Rinse the rice with clear water.
  • Finely chop the garlic with a knife.
  • Melt butter in a deep frying pan.
  • Fry the garlic pieces in it until the characteristic flavor appears.
  • Without defrosting, add the vegetable mixture to the pan.
  • Cook it, stirring occasionally, for 5-7 minutes, until it thaws and becomes warmer.
  • Add rice, salt, turmeric. Stir.
  • Pour boiling water over the food and cook for 20 minutes on low heat without lifting the lid.
  • Stir the contents of the pan. Remove it from heat. Let the rice stand for 10 minutes under the lid.

After a specified time, rice can be served at the table as a side dish or as an independent dish.

Rice in a pan with fresh vegetables for garnish

Calorie dishes: 1298 kcal, per 100 g: 118 kcal.


  • rice - 0, 2 kg;
  • water - 0, 3 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • sweet pepper - 150 g;
  • tomatoes - 0, 2 kg;
  • refined vegetable oil - 50 ml;
  • salt, spices - to taste.

Preparation Method:

  • Pour the boiling water over the tomatoes, peel, cut into small cubes.
  • Wash, peel the onions and carrots. Cut carrots into small cubes. Onions cut into small pieces.
  • Pepper, cleared of seeds, cut into small squares.
  • Heat the butter in a frying pan, put the onion in it, after 2 minutes add the carrots, fry them together for 3 minutes.
  • Add pepper and tomatoes. Stew vegetables 5-10 minutes.
  • Put the washed rice to the vegetables, add salt and spices. Fill the products with hot boiled water.
  • Cover the pan with a lid. Simmer the rice on low heat for 15 minutes without stirring.
  • Remove the lid, mix the products. Continue cooking without a lid until excess moisture evaporates from the pan.

The rice in this recipe is juicy, appetizing. This side dish will suit almost any food, both fish and meat.

Rice garnish can be cooked not only in a saucepan, but also in a frying pan. This method allows you to get even more crumbly food than made in the traditional way. A good idea would be to supplement rice with vegetables. Then he can serve not only as a side dish, but also as a main course.

Comments (0)