Do I need to stir rice while cooking?
Not only is it not necessary, but it is also impossible. If you stir rice while cooking, it will turn into porridge.

What to do with undercooked rice
If the rice has been cooked for the required time and with the lid closed, add a quarter glass of water and cook for another 3 minutes. Then taste the rice and repeat the procedure if necessary.
If it turns out that the rice you cooked yesterday turned out to be a little dry, cook the rice with water and oil - it will become softer after 5-7 minutes of cooking.
If cooled sushi rice turns out to be undercooked, then it is almost impossible to finish cooking it, because... its ability to stick together will not be restored after additional cooking.

What to do if the pan runs out of water and the rice is not ready yet
If the water has evaporated and the rice is dry, you need to add boiling water (half a glass of boiling water for 1 cup of rice), without stirring the rice, and cook the rice for another 3-4 minutes, then taste it.

How to give rice a beautiful color
You can add color to rice by adding spices. To make the rice yellow, you need to add curry or turmeric (for 1 cup of raw cereal - 1 heaped teaspoon). To prepare burgundy rice, after cooking it is recommended to fry it with a small amount of beets (1 cup of rice - 1 medium-sized beet). For an original serving, you can cook part of the rice yellow, part burgundy - and mix or serve on a plate next to it.

Rice cooking proportions

How many times does rice expand when cooked?
When cooked, rice increases in volume by 3 times. The weight is about the same - from 150 grams of raw cereal you will get 400-430 grams of boiled rice.

About storing rice

I have old rice, can I cook it?
If the rice is old, it will most likely be porridge; it is not recommended to wash such rice; it is better to use it for pureed soups and porridges.

Rice varieties and cooking time

About the benefits of rice

Children from 5 months can be offered rice in rice porridge.

Rice processing - and benefits
- White rice: polished rice that has lost a significant part of its beneficial properties.
- Rice with a yellowish tint - parboiled rice, in which beneficial qualities are preserved. Parboiled rice does not stick together when cooked, but may be inferior to other types of rice in taste.
- Brown rice: the healthiest rice, people are accustomed to it from childhood, it contains the most useful vitamins and amino acids. Ideal rice for a child.
- Wild rice: Black rice and long grain, high in vitamins, minerals and fiber.

Energy value of boiled rice
Calorie content of boiled rice is 100 calories/100 grams.

Price rice - from 65 rubles/1 kilogram (average data for Moscow as of June 2019).

Rice and development
2 well-known companies began their history with the production and processing of rice. The Japanese company Sony came up with a device for cooking rice in 1946, one of its first inventions. And the Korean Samsung produced rice flour in the 1930s.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Basmatus rice is a long, thin grain popular in Indian cuisine. They can be served as a side dish for chicken curry, and the pilaf with them will turn out aromatic and crumbly, rather than porridge with meat. You can cook rice quickly and easily: add it to water in a 1:2 ratio and cover with a lid for a quarter of an hour.

Basmati rice - what is it?

This variety of cereal, grown in Punjab, differs from ordinary long-grain rice not only in its slightly yellowish color and slightly perceptible smell, reminiscent of nuts or popcorn, but also in size: when cooked, the cereal becomes at least 1.5 times longer. If you decide to cook Indian basmati rice in your kitchen, be sure to look at the attached photo and remember what real rice should be like.

Basmati rice - benefits and harm

This type of cereal has many advantages and useful properties, and it has practically no contraindications for consumption. So, the benefits and harms of basmati rice:

1. Rice is rich in fiber, folic acid, amino acids, but it contains a minimum of sodium and no cholesterol.
2. Unpolished basmati is recommended for people who are overweight.
3. Basmati is the best grain because it has a low glycemic index. This suggests that the energy in the human body will be released more slowly, so the level will become more balanced over time.
4. As for harmful properties, this type of rice does not have them. The only thing is that you should not give basmati to children under 3 years of age and you need to reduce the amount in the diet to a minimum for people suffering from constipation, colic or obesity.

Basmati rice - calories

Rice is rich in carbohydrates. The calorie content of basmati rice is 322 calories per 100 grams of boiled cereal, so people who are prone to obesity should consume it with caution.

How to cook basmati rice

Due to the fact that Indian cereal cooks quickly and, if all cooking conditions are met, turns out to be crumbly, experienced chefs have come up with many different versions of dishes where it is the main ingredient. Learn how to cook basmati rice for pilaf, how to cook it in a slow cooker with vegetables or chicken.

How to cook basmati rice fluffy

• Number of servings: 2 persons.
• Calorie content of the dish: 303 kcal.
• Purpose: for lunch.
• Cuisine: Indian.

This type of rice is the healthiest product, which turns out tasty and crumbly if cooked correctly. By following the step-by-step recommendations, you will definitely achieve the expected result. If you want to get fluffy basmati rice, then you should leave the instructions on the package - you will no longer need them.

Ingredients:

• basmati – 200 g;
• salt - to taste;
• water – 250 ml.

Cooking method:

1. Sort through the rice and rinse several times.
2. Soak the basmati for 15 minutes, slightly heating the water - this will help the grains reveal all their taste and aromatic qualities. At this stage you need to salt the water, but this is optional.
3. Pour the infused cereal along with water into a saucepan, turn on the heat to maximum so that the liquid boils faster.
4. As soon as the water begins to boil, cover the dish with a lid and reduce the heat.
5. After boiling the cereal for 20 minutes, turn off the heat and leave the dish to stand for another 15 minutes. Do not open the lid or stir the contents of the dish.
6. Remove the lid and lightly stir the grains with a fork.
7. Serve the crumbly, aromatic side dish along with meat or vegetable salad.

Pilaf with basmati rice

• Cooking time: 1 hour 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 328 kcal.
• Purpose: for lunch.
• Cuisine: Pakistani.
• Difficulty of preparation: medium.

This version of crumbly pilaf is known as Pakistani pulao: here you need to use 2 types of rice grains and 7 spices. Traditionally, lamb is added to pilaf with basmati rice, but if desired, it can be replaced with any meat or even fish - in any case it will be delicious.

Ingredients:

• Basmati Gold (Mistral) – 200 g;
• onion – 1 pc.;
• brown rice (Indica Brown) – 100 g;
• oil (vegetable) – 2 tbsp. l.;
• meat – 400 g;
• carrots – 2 pcs.;
• garlic – 2 cloves;
• petiole celery – 1 pc.;
• water – 400 ml;
• parsley – 0.5 bunch;
• raisins – 30 g;
• nutmeg – 0.15 tsp;
• coriander – 0.25 tsp;
• paprika – 0.5 tsp;
• black pepper – 0.25 tsp;
• cardamom – 0.5 tsp;
• cumin – 0.25 tsp;
• cinnamon – 0.25 tsp;
• almonds – 50 g.

Cooking method:

1. Heat the vegetable oil, pour it into a frying pan with high sides, and fry small onion cubes.
2. Add carrots, grated in large sections, followed by crushed garlic.
3. Add small pieces of meat to the soft vegetables and fry everything together until golden brown.
4. Pour brown rice into a bowl, add water to the ingredients, bring the liquid to a boil, then reduce the heat and leave the dish to cook for 25 minutes.
5. Add white basmati and all the necessary spices. Mix the ingredients and simmer for another 25 minutes.
6. Remove the container from the stove, add raisins and peeled almonds. Let it brew a little longer.

Basmati rice in a slow cooker

• Cooking time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch.
• Cuisine: Uzbek.
• Difficulty of preparation: easy.

Basmati rice in a slow cooker with chicken and garlic is reminiscent of the classic Indian dish biryani. It is similar to pilaf, but lighter, very bright and beautiful in the photo.

Ingredients:

• garlic – 1 head;
• onion – 1 pc.;
• seasoning for pilaf – 1 tsp;
• salt – 0.5 tsp;
• cereal – 1 multi-glass;
• oil (vegetable) – 3 tbsp. l.;
• carrots – 1 pc.;
• chicken fillet – 300 g.

Cooking method:

1. Measure out the required amount of basmati, rinse, add water and leave.
2. Remove the skin from the chicken fillet, cut the halves into portions, and place in a multi-cooker bowl where oil has already been poured. Fry the meat on the “Fry” mode, without closing the lid of the appliance and stirring the product all the time.
3. Add chopped onion and grated carrots to the meat and fry everything together a little more.
4. Lay out the rice, leveling the surface. Pour the food with the water in which the cereal was soaked so that it rises 1 cm from the rest of the components.
5. Add salt and seasoning for pilaf (thanks to the mixture, you don’t have to pepper the dish).
6. Peel the head of garlic from the top layer of skin and place it in the main mass.
7. Close the appliance and cook on the “Rice” mode.

Basmati rice with vegetables

• Cooking time: 55 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for lunch.
• Cuisine: Indian.
• Difficulty of preparation: easy.

Basmati rice with vegetables is an unusual but very tasty side dish that can be eaten by vegetarians, using it as a completely independent dish, or by omnivores, putting it on a plate with a chop.

Ingredients:

• spices - to taste;
• garlic – 2 cloves;
• green peas – 100 g;
• basmati – 200 g;
• carrots – 1 pc.;
• water – 200 ml;
• corn - 1 can;
• onion – 1 pc.;
• broccoli – 100 g;
• oil (olive) – 2 tbsp. l.

Cooking method:

1. Let the rice cook for 20 minutes, adding twice as much water.
2. Heat oil in a frying pan and fry the garlic cloves crushed with a knife. Discard them so that the garlic flavor is just barely noticeable.
3. Chop the onion and carrots and place in a frying pan. Sprinkle the browned vegetables with spices.
4. Add the peas and beans to the vegetables and fry them together for 5 minutes. Add corn and let cook for another 3 minutes.
5. Add broccoli, and after 5 minutes. fill the components with water. Simmer for 15 minutes, covering the container with a lid.
6. Pour the prepared basmati into the vegetables, stir, and leave the ingredients on the fire for another 15 minutes.

Video: how to cook basmati rice fluffy

There is an opinion that men are the best cooks. If you have not yet discovered the talent of a great cook, we advise you to start. Life is a long thing, any skills will come in handy. In any case, while you are waiting for your soul mate, who will prepare the first, second and compote for you, it is worth learning the simplest recipes so as not to overload your stomach with store-bought dumplings. You can cook rice for yourself very quickly and tasty. Moreover, it saturates the body very well and is easily absorbed. So, how to cook rice correctly, easily and simply?

All the secrets of cooking basmati rice

Recipe

So, first, go to the store and buy a pack of rice. Basmati rice will be the most delicious. Dinnograin, crumbly, it almost always turns out successfully, and has a pleasant aroma and amazing taste. For those who don't know , We will tell you how to cook rice correctly step by step: at home you need to measure out the required amount of rice. At this stage, take the advice: two-thirds of a glass of rice will be enough for two servings. There should be exactly twice as much water.

You can, of course, simply boil the rice in a saucepan (until the water completely disappears), but if you want to prepare a side dish that will delight everyone at home, use a frying pan. Fry finely chopped onions in vegetable oil, then add rice (you don’t need to rinse the basmati - it is already completely ready for cooking). Mix the rice and onion thoroughly. This little trick will make the rice more crumbly.

Now you can pour hot water over the cereal and add salt to taste. By the way, any broth will work great instead of water. The only thing is that you should not use instant broth, so to speak (cubes, or in the form of seasoning), since apart from the taste of this broth you will not feel anything else.

It is important to avoid stirring during the cooking process. Just spread the rice over the pan and let it cook. If you stir it all the time, the dish will end up sticky. This is possible thanks to starch, which is released when the integrity of the rice grain is broken. Just cover the pan with a lid and turn the heat to low.

How to cook basmati rice correctly - video tips

How long should you cook basmati rice?

If you are afraid of missing time, turn on the timer. How long should you cook rice? White rice should be cooked for no longer than 15 minutes with the lid closed. If you decide to try brown rice, wait a full 40 minutes. Moreover, lifting the lid is strictly prohibited. The released steam will increase the cooking time, and, consequently, the taste of the finished dish will deteriorate.

After the cooking time has passed, try a couple of patterns on the tooth. It seems that you can distinguish boiled rice from raw rice. Another method you can use is to slightly lift and tilt the lid. Any liquid that has collected at the edge will indicate that the rice needs a few more minutes.

Finishing touch

At the end of the process, excess moisture must be removed from the finished rice. To do this, instead of a lid, cover the pan with rice with any towel. Leave this structure alone for literally five minutes, and for your efforts you will receive an excellent crumbly side dish that any woman will envy.

The owner of an Indian restaurant, which we wandered into completely by accident, told me how to cook basmati rice fluffy and long, but I had been hunting for this recipe for a very long time!

While on vacation in Asia, a couple of times I came across some absolutely amazing rice - long, almost like small noodles! Due to the fact that my knowledge of the language was not enough each time to ask the aborigines in more detail, I thought that this was some kind of variety unknown to me. I searched hard for it, tried several versions of long-grain rice - and every time it turned out wrong! And suddenly I saw it, that same rice!!! It was in a restaurant that was highly praised for its authentic cuisine. It was brought to us as a side dish. Well, you know, this is how it is in many Asian restaurants: the main dishes are prepared to order, and a bowl of empty rice is brought to everyone, by default. Well, we ordered tandoori, but they brought this luxurious long-grain rice, and tandoori became irrelevant to me! I asked the waiter in the kitchen to find out what kind of variety they use and where it can be purchased. The waiter returned accompanied by the hostess (a Hindu), who assured me that this was the most ordinary basmati that could be bought in any store.

Well, I didn’t cook basmati, or what?! Yes, he never turned out like this when he was born, not even anything like that! After asking me how exactly I cook rice, this nice woman didn’t even laugh loudly - she simply told me how to cook basmati rice correctly. Because what they write on our packages is not complete garbage, but it is by no means a way that allows you to prepare crumbly basmati with the maximum possible length of grains and demonstrate this rice in all its glory.

As I understood from the explanations of our kind hostess, there are two recipes for basmati with a similar result: either boiling in a very small amount of water, or steaming. She said she cooks it in water at home, but at the restaurant they steam it.

I don’t have a professional steamer, but I do have a bamboo attachment for a saucepan, brought just from my vacation in Asia. Since, on the contrary, you most likely do not have a bamboo sieve, I can recommend using a regular steamer or pressure cooker. If they do not have a nozzle with small diameter holes, then take foil or thick pastry paper, poke a lot of small holes in it and place it on top of a tray with large holes.

The first stage is the most important, without it nothing will be achieved. And it cannot be shortened. Basmati rice is soaked in plenty of WARM water for 1 hour. It must be warm, the hostess emphasized this.

Towards the end of soaking the rice, boil a large amount of water in a saucepan.

The bamboo steamer should be approximately the same diameter as the pan, but in no case smaller so as not to fall inside.

After soaking, the water is completely drained from the rice.

The rice is placed in a double boiler, leveled and steamed under a closed lid (over high heat) for 25-35 minutes. In a professional steamer it will be faster, it has a tighter lid and less steam loss.

And when the rice stands up like this and becomes soft to the bite, then it is, in principle, ready.

Now let's see what exactly we got. On the left are dry rice, on the right are steamed rice. You see, they are only slightly thicker than when dry, but they are very long (the length increases by 2-3 times). When cooked normally in water, as we are used to, the proportions of this rice are different - it is shorter, but thicker.

Well, congratulations, now you know how to cook basmati rice fluffy and long. Be sure to try it!

By the way, steamed basmati rice, based on my experience, does not need to be eaten immediately: even after many hours it does not stick together, remains the same crumbly, and the softness of the rice even increases.

The grains have a pleasant aroma, reminiscent of nuts and popcorn. Basmati rice has incredible benefits and has an original taste. Thanks to these qualities, he was nicknamed the king of rice.

The main difference between Basmati and other types of rice is that it goes through the aging stage for at least a year. Thanks to this approach, the hardness of the grains increases significantly.

The variety has thin and long grains, which during heat treatment retain their shape and do not become overcooked. During cooking, rice increases in length by about 2-3 times.

Beneficial properties for the body

Rice grains have beneficial properties due to their composition:

• vitamins;
• selenium, which helps restore bone tissue;
• macroelements;
• potassium, which helps the heart system function properly;
• microelements;
• folic acid, which is of great benefit to pregnant women;
• glucose, which restores energy;
• fiber, which helps cleanse the intestines and normalize cholesterol levels;
• starch, which is gradually absorbed, thereby helps regulate blood sugar, which is very important for diabetes.

The variety belongs to environmentally friendly products, since salts of heavy metals and various harmful substances do not accumulate in the grains.

Therefore, the product is beneficial for various diseases:

1. Cereals do not irritate the stomach, but envelop the mucous membrane. Therefore, if you have gastritis and ulcers, you can safely eat Basmati.
2. The product removes excess salt and is indicated for use by people with impaired kidney and cardiac function.
3. The product is recommended for use in patients with pancreatic insufficiency and cystic fibrosis.
4. Helps cope with toxicosis in pregnant women, and is indicated for use in patients with acute forms of chronic hepatitis.

The difference between Basmati rice and regular rice

There is a significant difference from regular rice.

Basmati has a number of advantages:

• it needs to be cooked less than white grains;
• significantly less water is required for cooking Basmati;
• white rice, when cooked, increases the volume of the entire grain, and Basmati grows only in length;
• Basmati always turns out fragrant and crumbly.

Another significant difference is the smell. Basmati has an amazing aroma not only raw, but also boiled.

How to cook fluffy rice as a side dish

You need to learn how to cook Basmati rice correctly.

Ingredients:

• rice - 1 mug Basmati;
• water – 2 mugs.

Preparation:

1. Rinse the cereal so many times that the liquid remains completely clear.
2. Boil water and add grains. Set the fire to maximum. Cover with a lid. Cook for 5 minutes. Turn off the flame.

To ensure that the temperature regime is not disturbed and the cereal is perfectly cooked, it is forbidden to open the lid during cooking. When choosing a cooking container, calculate the volume. The grains will increase 2.5 times.

Pilaf with Basmati rice

How to cook Basmati rice so that the pilaf turns out crumbly and does not turn into a sticky mass? Follow simple recommendations and you will get an amazing tasting dish.

Ingredients:

• pork – 420 g;
• coriander;
• onion – 160 g;
• cumin – 0.3 teaspoon;
• red pepper;
• carrots – 160 g;
• Basmati rice – 160 g;
• black pepper;
• vegetable oil – 110 ml;
• salt;
• dried barberry - 0.3 tbsp. spoons;
• garlic – 8 cloves + head;
• turmeric – 0.5 teaspoon.

Preparation:

1. Salt the water and add the rice. Leave for a couple of hours.
2. Chop the onions and carrots into cubes. Chop half of the garlic cloves. Cut the meat piece.
3. Prepare a cauldron. Warm up. Fill with oil. Heat. Add garlic and onion. Fry.
4. Place the meat pieces. Fry. Place carrots. Simmer for seven minutes. Do not cover with a lid during frying.
5. Add some salt. Sprinkle with black pepper. Add red, cumin, turmeric, barberry, coriander. Mix.
6. Drain the liquid from the rice grains. Spread the cereal over the entire surface of the food in the cauldron. You can't mix it.
7. To fill with water. The liquid should exceed the volume of the food by one and a half centimeters. Add some salt. Cover with a lid and leave for 12 minutes.
8. Make a small mound of rice. Place an unpeeled head of garlic in the center. Press in. Then, using a wooden spatula, make punctures all over the surface so that there is room for steam to escape. The main thing is not to stir the meat.
9. Cut half of the remaining garlic cloves. Press into rice. Close the lid. Simmer for 11 minutes. Remove the garlic head. Mix the contents.

With vegetables in a slow cooker

In a slow cooker you will get a tasty, healthy, dietary dish.

Ingredients:

• Basmati rice – 2.5 multi-cups;
• water – 5 multi-glasses;
• corn - can;
• olive oil;
• turmeric – 0.5 teaspoon;
• carrot – 1 pc.;
• paprika – 0.5 teaspoon;
• onion – 1 pc.;
• green peas - 0.5 cups;
• bell pepper – 1 pc.

Preparation:

1. Chop the onion. Chop the carrots. Chop the pepper. Grate the carrots.
2. Set the “Frying” mode. Pour oil into the bowl. Place vegetables. Fry.
3. Wash the rice grains. Place in a bowl. Add peas, then corn.
4. Fill with the volume of water indicated in the recipe. Sprinkle with turmeric and paprika. Add some salt. Switch the mode to “Grain”. Timer – 35 minutes.

Indian Basmati rice with curry

We offer you to prepare a delicious vegetarian dish that is suitable for adherents of a healthy lifestyle.

Ingredients:

• rice grains - 1 mug Basmati;
• curry – 3 teaspoons;
• water – 1.5 cups;
• salt;
• onion – 1 pc.;
• butter – 55 g;
• carrots – 2 pcs.

Preparation:

1. Rinse the cereal. Pour in water and set aside to swell for an hour. This manipulation will help keep the grains in shape. Drain the liquid completely.
2. Chop the onion. Grate the carrots.
3. Place butter in a cauldron. Add vegetables and fry.
4. Sprinkle with curry. Stir. Spread the rice grains and fry for five minutes.
5. Boil water separately. Sprinkle with salt. Mix. Pour over the roast. Stir. Close the lid. Minimum fire will be required. Simmer for 11 minutes.
6. Remove from heat. Leave without opening the lid for 35 minutes.

With chicken in Chinese

Try preparing this wonderful dish for the holiday.

Ingredients:

• garlic – 3 cloves;
• chicken fillet – 1 pc.;
• curry;
• onion – 1 pc.;
• brown sugar – 1 teaspoon;
• bell pepper – 4 pcs.;
• margarine – 0.5 tbsp. spoons;
• carrot – 1 pc.;
• olive oil – 4 tbsp. spoons;
• water – 4 mugs;
• pineapple juice – 1 mug;
• Basmati rice – 2 mugs;
• corn starch - 1 tbsp. spoon;
• salt;
• pineapple - 1 large jar;
• grape vinegar - 4 tbsp. spoons;
• ketchup – 3 tbsp. spoons.

Preparation:

1. Chop the fillet into pieces. Chop the onion. Turn the pepper into strips. Chop the carrots. Cut pineapple pieces.
2. Pour oil into the pan. Place chicken cubes. Fry. Throw in the onion. Hold until the vegetable is transparent. Throw in carrot sticks. Simmer for two minutes. Place pepper. Stir. Immediately add pineapple chunks. Mix. Simmer for seven minutes. Excess liquid should evaporate and the vegetables should become soft.
3. Pour ketchup into pineapple juice. Sprinkle with starch. Mix. Pour in vinegar. Add garlic puree, which was prepared in advance using a fine grater. Add brown sugar, curry and salt. Stir.
4. Pour the resulting sauce over the roast. Cook until thickened.