Rice is one of the types of cereal crops that are called the “bread of humanity.” Along with wheat and corn, it has fed people since time immemorial. It so happens that rice is most popular in Asia. In Russia, where they became acquainted with this cereal only during the reign of Peter the Great, this crop was even called “Saracenic millet.” The name is ironic, but our people liked the rice. And in Italy and Spain it has firmly entered the culinary culture of the people. Risotto and paella are in some way the calling cards of these countries. But the cereal is quite popular everywhere. A lot of dishes are prepared from it, even desserts. But today we will tell you how to deliciously cook rice as a side dish. After all, the neutral taste of the cereal goes perfectly with meat, fish and vegetable dishes.

Each dish has its own grain

Nowadays you will find so many varieties of rice in stores that your eyes will run wild. Which to choose? It depends on what we will cook from it. Round rice is suitable for dairy desserts, casseroles and puddings. It contains a lot of starch, it sticks well and holds its shape. Japanese sushi and rolls also require special grain. Russian porridges (for example, with mushrooms or meat) are best made on polished or steamed rice. The Chinese variety “jasmine” is also suitable for this purpose. But to get tasty and fluffy rice as a side dish, you need to take basmati. This variety is grown in India and Pakistan. Its name means "fragrant" in Hindi. In addition to the wonderful smell, basmati has another characteristic feature - the grain does not stick together after cooking, but remains crumbly. It’s not for nothing that this type of rice is more expensive than others. But for a side dish you can take both long grain and “wild” grain with an interesting brown color. It must be said that any rice is rich in vitamins, microelements and protein, but it contains little gluten. If you are watching your waistline, choose rice as a side dish over pasta and potatoes. It is low in calories and does not weigh down the main dish. With frequent consumption of this cereal, memory improves and digestion begins to work well.

Recipe from the Far East

Who doesn’t know how to cook delicious rice as a side dish, like the Chinese. After all, it was in their homeland that this cereal was first cultivated. The side dish for spicy dishes is served as neutral as possible so as not to overshadow their taste. It is eaten there instead of bread. The basic rule for successful rice as a side dish is the correct ratio of water and grain. We generally believe that the proportion should be two to one. The Chinese think differently. For a glass of rice they take one and a half bowls of water. And they don’t wash the grains first. It is believed that a good variety does not need such a preliminary procedure. Cooking rice for a side dish is very simple. Bring water to a boil, add dry cereal. Cover with a tight lid (you can even put something heavy on top to prevent steam from escaping). Another Chinese secret of how to cook delicious rice as a side dish is the exact cooking time. Exactly twelve minutes - no more, no less. Well, let's stand at the stove with a stopwatch. We withstand heavy fire for the first three minutes. Then, when it seems to you that the saucepan is about to explode from the steam, reduce the gas to medium. Cook for seven minutes and keep for two more on low heat. After this, the lid cannot be opened. We time the next twelve minutes. And only after that you can taste it, add salt and butter.

Secrets of Central Asia

In India, Pakistan and other countries in the region, the recipe for how to cook delicious rice as a side dish is fundamentally different from the Far Eastern one. It is believed that cereals should be cooked along with the main dish. Thus, the fat released from the meat will prevent the grains from sticking together, and the rice will come out crumbly. Only long-grain basmati is used for pilaf. It is washed until the water becomes clear. Fry the meat in a cauldron or deep frying pan until half cooked. Separately sautéed onions are placed on top of it, followed by carrots chopped on a coarse grater. A depression is made in the middle of the cauldron and a whole head of garlic is planted there, right in the husk. Then the rice is poured in. The proportions of cereal and boiling water in the pilaf recipe are 1:2.5. The pilaf is generously salted and various spices and seasonings are added. The oven or oven is heated to 200°C. The cauldron is covered with a lid and the pilaf is cooked for an hour.

Italian risotto

When the fashion for “Chinese” came to Europe, and with it rice dishes, the Spaniards and Italians decided not to buy expensive cereals, but to grow them in their homeland. The variety turned out to be more starchy, and the grains were rounder. But you can also make delicious rice as a side dish from them. Here is the Italian recipe. The risotto dish can be meat or completely vegetarian. In a deep frying pan, heat a mixture of oils (butter and vegetable). Add washed and slightly dried rice (a glass) and fry, stirring with a wooden spatula. The grain should acquire a translucent color and become like beads. Separately, boil two and a half glasses of water, salt it well, add spices. You can dissolve a bouillon cube in it. Pour boiling water over the rice and add various finely chopped vegetables. Their selection is at your discretion. This could be green peas, sweet bell peppers, zucchini, kohlrabi, tomatoes. Cover the pan with a lid and cook until done; no need to stir.

Another European recipe for rice as a side dish

Finely chop the onion, coarsely grate the carrots, and grind two cloves of garlic in a mortar. Heat vegetable oil in a deep frying pan. First, sauté the onion until soft. Then we add carrots and garlic to it. Fry the vegetables until golden brown. Place a glass of long grain rice - without any preliminary rinsing - into a frying pan. Fry until the grains are the color of bugles. Pour two glasses of cold water. When it boils, salt the dish and season with spices. Reduce heat and cover the pan. Simmer until done, occasionally checking to see if more water needs to be added. Infuse the finished dish under the lid for about ten minutes.

Original recipe

Rub the inside of a thick-walled casserole with olive oil. Add a glass of well-washed rice, preferably long-grain rice. Fill with cold water so that the liquid level is one and a half centimeters above the cereal layer. Add a clove or two of garlic. Salt and season with spices. Cover with a lid and bring to a boil over high heat. Then turn on the gas and cook for another 10-12 minutes. Crumbly, aromatic and tasty rice is ready for a side dish!

Porridge in two steps

We wash the rice 2-3 times, first with warm water and finally with hot water. Boil salted water or meat broth. There should be twice as much liquid as cereal. Add the washed rice and cook over low heat, stirring from time to time. When the grains become soft and swell a little, place the grains on a sieve and rinse with running water. Heat a piece of butter in a frying pan, add rice there and bring the porridge to readiness. This is another recipe for how to cook rice as a side dish. It allows you to use any type of cereal, even crushed.

We wash two glasses of cereal thoroughly and remove any debris. Place in the multicooker bowl. Fill with four glasses of water and add salt. Set the “Cooking” mode and the timer for half an hour. Some multicookers have special options. For example, the “Buckwheat” or “Pilaf” mode. You can use them. This rice turns out no worse than on a regular stove, and it’s easier for the cook, because the dish definitely won’t burn. You can diversify the rice as a side dish and add various vegetables to it - canned corn, onions, peas, carrots and onions.

Today I want to offer you several recipes on how to cook rice as a side dish. Compared to, for example, rice is lower in calories, which makes it a fairly popular side dish, especially if you are watching your weight.

I will give a recipe that I use quite often, as well as a couple of others, I also cook them, but not so often, if you like something, it will be great, add to your collection of recipes.

What I would like to say about rice, I will give a few of my observations. Of course, everyone wants their side dish rice to be fluffy and we try our best to achieve this. For example, I prefer round rice to taste. By the way, even V.V. Pokhlebkin wrote that delicious porridges are made from round rice. I use long rice quite often, and generally don’t buy steamed rice. The steamed one, in my opinion, has no taste at all, I don’t like it!

Rice as a side dish according to V.V.’s recipe Pokhlebkina

This is my favorite recipe, I usually cook it this way as a side dish, it turns out very tasty. I’m generally a fan of Pokhlebkin, so I listen to his recommendations, he won’t give bad advice.

Products:

• Rice – 200 gr
• Water – 300 ml
• Salt to taste

Preparation:

As in the recipe, here it is necessary to maintain the exact cooking time and of course the proportions, but it’s worth it, believe me.

So, wash the rice, pour boiling water, cover tightly with a lid and put on fire. Pokhlebkin likes to cover all porridges and side dishes tightly with lids, this has its advantages.

Again, cook according to the time - 12 minutes! The first 3 minutes the fire is high, 7 minutes moderate, then 2 minutes low.

After the fire is turned off, do not open the lid for the same amount of time as the rice was cooked, i.e. 12 minutes. Only then can you add butter if desired and, of course, add salt.

Another delicious recipe, perfect with meat or vegetables, we will cook it with garlic.

Products:

• Rice – 1 tbsp
• Water – 2 tbsp
• Vegetable oil – 2-3 tbsp
• Garlic 1-2 cloves

Preparation:

Take a frying pan or saucepan, pour in vegetable oil and fry the garlic cloves, do not chop them, just make a few cuts. Next, remove the garlic, add washed and dried rice and fry it until transparent.

Add water, hot! Cover with a lid and cook over low heat for 12-15 minutes. Regarding salt, add it to hot water, and then pour in the rice.

Products:

• Rice – 1 tbsp
• Water – 2 tbsp
• Onion – 1 head
• Carrots – 1 pc.
• Vegetable oil – 2-3 tbsp
• Salt to taste

Preparation:

Finely chop the onion, grate the carrots and fry in vegetable oil. Add the washed rice and cook for about a minute or two until the rice becomes translucent.

Transfer the rice to a baking dish or small baking sheet, add warm salted water, cover tightly with foil and place in the oven for 30-40 minutes. Preheat the oven to 180C.

The recipe for Bulgarian rice is somewhat similar to rice with garlic, but the taste turns out to be completely different dishes, I recommend preparing it and seeing for yourself. By the way, the original recipe for Bulgarian rice did not contain carrots, but I like it with carrots, you can try it either way.

Rice side dish - very tasty, quick and healthy! This makes rice a favorite addition to a wide range of dishes, as well as incredibly delicious salads, casseroles and soups. That is why most cooks are interested in knowing only a few very simple but effective recipes.

As a side dish, it can be prepared in many ways. Boil with spices or add various herbs, fry in a frying pan with other various ingredients. If a person wants to cook a delicious dish, then boiled rice with vegetables will be an ideal side dish.

Most people simply do not know how to make it crumbly, tender and preserve the beneficial substances included in its composition. Now we will study together.

For successful preparation you must have the following components:

• Sunflower oil.
• Water.
• Salt.
• A few garlic cloves.

Preparation:

1. You need to take the garlic and make 2 small cuts on different sides. And fry it in a frying pan until slightly golden brown. After that, you need to remove the garlic and add rice to the resulting garlic oil. You need to clean it in advance and remove all debris and spoiled grains.
2. The process of frying the rice begins until it becomes translucent in color. After a few minutes, it needs to be filled with water, namely 1 glass of rice to 2 water. These proportions must be observed.
3. The rice begins to cook for about 15-20 minutes, the heat is medium. After all the liquid has evaporated, it must be removed from the gas and held for a while under the lid closed. This is all – fast, tasty and healthy.

The following rice side dish recipe is very popular. Its peculiarity is that it will be cooked with the addition of vegetables. The following components are required for the dish:

• Long grain rice – 1 cup.
• Onion.
• Carrot.
• Salt.
• A few cloves of garlic.

Preparation:

1. You need to start by peeling the carrots and onions, after which they need to be finely chopped. Heat a frying pan and fry them until golden brown. Next, add finely chopped garlic and mix, fry for a couple of minutes.
2. Add rice there, fry for a few minutes and add a couple of glasses of water. Bring to a boil over high heat.
3. Add pepper and salt to taste, reduce heat to low. Leave the rice to steam until completely cooked. If necessary, you can add a little water. Then you need to let the rice sit for about 10 minutes. This completes the recipe, the dish should turn out very tasty and will be to the liking of any family member.

The following rice recipe goes perfectly with fish. To do this you need:

• 3 tomatoes.
• Rice - a glass.
• Corn.
• A few cloves of garlic.
• Salt, herbs and ground pepper to taste.

Preparation:

1. Rice needs to be washed and boiled.
2. Finely chop the onion and garlic and fry in a frying pan with butter until golden brown.
3. Add corn and fry for about 5 minutes.
4. Chop the tomatoes into cubes and add along with the chopped herbs.
5. Pepper and add salt to taste, you can add other spices and mix. The side dish for the fish is ready!

Cooking with a multicooker is a real pleasure. With it, even the most inexperienced cooks can succeed in preparing delicious dishes. Below you will find a recipe and small cooking tips that will help you cook rice correctly without significant difficulties.

Most cereals have beneficial properties and rice is no exception. Thanks to the multicooker, all its benefits will be preserved. Let's learn how to prepare this dish healthy and crumbly.

• 2 tbsp. water.
• 1 tbsp. rice
• Salt and turmeric.

Preparation:

1. Rice should be thoroughly washed to remove any debris until the water is clear and clean.
2. Place it in the bowl of the device and fill it with water, salt to taste.
3. Next, you should select the “Rice” mode and wait until it cooks.
4. You can add a piece of butter to the resulting rice for flavor.

There are absolutely no difficulties in cooking; the most important thing is to know the proportions.

How to boil rice as a side dish in a delicious video

To prepare the next side dish, we will again need the help of a multicooker. However, the recipe will be noticeably different and more complex than the previous one.

For this we need:

• A couple of small carrots.
• 5 small onions or 1 large.
• A couple of tablespoons of vegetable oil.
• 320 g rice or 2 measuring cups of a multicooker.

Preparation:

1. Pour two measuring bowls of rice into easy-to-clean dishes and rinse (drain water 5 times).
2. Chop vegetables, onion into cubes, and carrots into strips.
3. Add oil, add carrots.
4. Select the frying mode on the steamer.
5. Fry the carrots, stirring several times, add the onion and fry along with the carrots.
6. Add rice and add water in proportions of 1 to 2.
7. Set the steamer to “Rice” mode.
8. Add salt to taste and sprinkle with turmeric.

Everything is ready, bon appetit!

Do you now understand how to cook delicious rice as a side dish? Do you also cook rice in a slow cooker? Leave your opinion or feedback for everyone on the forum.

If you want to cook fluffy rice, you need to rinse it under cold water before cooking. This way you will get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

Ruchiskitchen.com

Some dishes, such as, require sticky rice. In this case, there is no need to rinse it. As a last resort, you can limit yourself to one rinse to wash away all excess.

To make rice cook faster, you can soak it for 30–60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that you need twice as much water to cook rice. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone and suggests the optimal amount of water for it.

Measure rice and water with a measuring cup - it’s much more convenient. A standard serving for one is 65 ml of dry rice.

Dishes

It is better to cook rice in a saucepan with a thick bottom: the temperature is distributed evenly in it. You can also cook the rice in a large frying pan. A cauldron is traditionally used for pilaf.

Cooking rules

If you cook rice in a saucepan, first bring salted water to a boil, and then pour the cereal into it. Stir the rice once to prevent the grains from sticking to the bottom. Then wait until the dish begins to boil, reduce the heat to low and cover the pan with a lid.

Do not lift the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, do not stir it (except for the first time). Otherwise, the grains will break and release starch.

The average cooking time depending on the type is:

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice - 40–60 minutes.

When the rice is cooked, remove it from the heat and let it sit covered for 10-15 minutes. If there is any water left in the cooked rice, drain it or cover the pan with a dry towel: it will absorb excess moisture.

If you cook rice in a frying pan, use dishes with a diameter of 24 cm, high sides and a lid. Rice is cooked in it almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then you need to pour boiling water over it and cook as described above.

Seasonings

The good thing about rice is that you can always change its taste a little. For example, using the following:

• saffron;
• curry;
• cardamom;
• cumin;
• caraway;
• cinnamon;
• carnation.

Spices are added to water during cooking or to a ready-made dish.

Rice can also be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.

Bonus: How to Prepare Sushi Rice

1. Special Japanese rice is used to prepare sushi. You can replace it with regular round grain.
2. Before cooking, rice should be washed 5-7 times. It is better to throw away the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. You can add a piece of nori seaweed to the pan for flavor, but you need to remove it before boiling.
4. Cook the rice covered: before boiling - over medium heat, after - at minimum for about 15 minutes. Then you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate pan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Place the rice in a wide bowl, pour over the sauce and stir gently with a wooden spatula. After this, cool and start preparing sushi.

Do you know other ways to cook delicious rice? Share your secrets and recipes in the comments.

Rice is a very popular cereal. Although it is cultivated in Southeast Asia, it is popular and famous all over the world. Many housewives wonder how to properly cook rice as a side dish? The correct answer is that the method of preparation depends on its variety. Let's look at this in more detail and offer some simple recipes.

Regular varieties of rice

There are more than a thousand types of this cereal. Each of them is designed for preparing certain dishes. In addition, different varieties of rice have their own technologies for how to properly cook rice as a side dish.

The brown variety is very flavorful and takes longer to cook than the polished varieties. You need to tinker with him. But the dishes made from it are very tasty.

The most popular and traditional is long grain rice. There are several varieties familiar to us.

One of the most common is fragrant jasmine. It is used in oriental dishes.

The second variety of long grain rice is basmati. Thanks to its nutty aroma and crispness, it is the best option when preparing pilaf. The secret of its success is that after processing it is aged for a year.

Housewives actively use round grain rice.

One of the common varieties is Camolino. This is Egyptian grain. During the cooking process, you must first fry it. Thanks to this, the rice will not stick together and will acquire a unique aroma and delicate taste.

The Italian variety Arborio is used in the preparation of soups and risotto. This cereal is able to perfectly absorb the tastes and aromas of all components of the dish. It acquires a creamy texture. The dishes turn out very tender and creamy.

The starchiest rice is glutinous (sweet). During the cooking process, the cereal completely dissolves and becomes the consistency of dough. This semi-finished product rolls out perfectly. It is commonly used to make crackers or mochi patties.

Unusual varieties of rice

One of the types - It comes in two varieties - Thai and Nanjing. The first of them is used in the preparation of main courses and salads, and the second - for desserts.

It has a pronounced nutty aroma. It is used as a side dish.

Is a real find. It goes well with meat and fish. But the final result will depend on how to properly cook the rice as a side dish. According to housewives, it takes a long time to cook. Only in this case will it reveal its unique taste qualities.

How to properly cook fluffy rice for a side dish

There are several cooking rules. Let's look at them in more detail.

First rule. It is necessary to take long-grain varieties.

Third rule. Rice is poured only with boiling water.

Fourth rule. Pour boiling water for half an hour, then rinse. It is recommended to do this procedure several times.

Fifth rule. Fry the rice before cooking.

Reviews recommend adding enough water so that its level is 1 cm above the rice, not opening the lid while the product is cooking, and leaving the finished dish to sit after cooking. Don't forget to add salt. Reviews also advise steaming rice.

We offer an excellent recipe. Pour a little oil into the saucepan. Add chopped onion, carrots and pieces of green beans (200 g). Fry the vegetables for a few minutes. Rinse a glass of long grain rice and drain completely. Fry the cereal with the remaining vegetables for a few minutes. Next, pour in one and a half to two glasses of boiling water. Cook with the lid tightly closed.

Pilaf with pumpkin

First, let's look at how to properly cook long rice as a side dish:

1. Rinse the cereal with cold water five to seven times. The liquid should become clear.

2. Pour in the cereal so that the water is 2 centimeters higher. Season with salt and cover tightly.

3. Turn the burner to maximum and cook the rice for five minutes. Then reduce the heat and leave for a quarter of an hour.

4. Turn off the burner and leave the rice for five minutes. Add oil, stir and close the lid again. Leave the rice on the stove.

5. Cut two hundred grams of pumpkin into medium cubes. Chop the carrots and onions and fry for five to seven minutes. Now you can add the pumpkin. Cook it for fifteen minutes over low heat. Add rice. Pilaf with pumpkin is ready.

How to properly cook short grain rice as a side dish with green onions

1. Scald cereal (200 g) with boiling water and rinse with cold water. It is recommended to repeat this procedure several times.

2. Pour 300 grams of water over the rice, bring to a boil and leave for twelve minutes. Be sure to close the lid very tightly. Medium heat is required. After twelve minutes, look into the pan. If there is no liquid left, then the rice is completely ready. Salt it a little and add butter.

3. Fry the chopped onion and carrots for a few minutes. Chop green onions, place in a frying pan and add rice. Mix the dish thoroughly and serve immediately. The side dish is ready.

Pilaf with steamed rice, bell pepper, beans and green peas

1. Pour the cereal into a saucepan with a thick bottom and add water. Recommended ratio: one part rice to 1.25 water.

2. The pan is placed on high heat, but the lid is not closed. After the water boils, reduce the heat.

3. Cover the pan with a lid and cook the cereal over low heat for twenty to twenty-five minutes. Next add salt and butter.

4. While the cereal is cooking, fry the bell pepper cubes, green peas, chopped onion, green beans and corn in a frying pan. Add rice and mix thoroughly. The fragrant and crumbly side dish is ready.

Pilaf "Exotic"

It is recommended to prepare this dish with black rice, since such a side dish always turns out crumbly. Cereals can give pilaf an unusual taste and original appearance. So how to properly cook rice for a side dish? Easier than it seems, but longer in time.

1. Soak a glass of black rice in cold water and leave overnight. This will preserve all the beneficial properties of the grains.

2. In the morning, pour three glasses of water into an enamel pan, bring to a boil, add salt and add the cereal. Cover with a lid and leave to simmer over low heat for forty minutes. There is no need to stir.

3. Black rice should quadruple in size after cooking.

4. In a saucepan, fry chopped bacon, onion and garlic over low heat. After ten minutes, add the corn. Fry a little, add cooked rice and butter. Serve with avocado slices, sprinkled with herbs.

Pilaf "Multicolored"

It is recommended to make this dish from white and black cereals. for a side dish in this case? You must first cook the black rice, and half an hour before the end of cooking, put the long grain white rice on the stove. Next, mix everything with salt and butter. You don’t need to add seasonings, vegetables and roots to this pilaf. Thanks to the combination of rice varieties, it tastes original and is very beautiful.