2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
According to many professional chefs, one of the most difficult culinary endeavors is to prepare delicious rice that also looks good in appearance. Here are some tips that might help you if your rice still doesn't turn out the way you want it to.
Long grain rice is a special variety. Its grains reach a length of 6 mm and do not stick together unless you boil it or stir it too aggressively. It is suitable for the preparation of pilaf.
Medium-grained rice (5-6 mm) remains separated during cooking, but sticks together after cooling. It is used to prepare delicious risotto, paella and some types of desserts.
Short-grain rice (4-5 mm) is quite sticky and prone to skimming after cooking. The reason for this is that it contains a larger amount of starch. It is quite suitable for making Japanese sushi.
Each type of rice has an approximate time, for which it reaches full culinary processing. Know that brown and whole grain rice are the richest in nutrients, and its cooking time is about 45 minutes. Brown steamed rice is usually ready in 25 minutes, as a result of which it retains most of its minerals and vitamins.
White rice is cooked in 15 minutes, but is poorer in minerals and vitamins. Steamed white rice is ready to eat in just 10-15 minutes and is also not rich in nutrients. White polished rice has a high glycemic index and is easily digestible. It is prepared in 10 minutes.
To prepare delicious rice easily and without problems, it is best to soak it in water for about half an hour. So it softens and boils as quickly as possible. Even its valuable substances remain in it if we soak it for a while beforehand. If you are in a hurry and can't wait for the rice to soak, you should wash it well before you start cooking it - until the water is clear.
The rice will not stick together while cooking if you add a few drops of olive oil to the water, as well as two teaspoons of lemon juice. A common mistake is to bring the rice to a boil with the water - it is important that the water first reaches 100 degrees and only then add the product.
NB: Whenever you cook rice, it should be done on low heat!
The low temperature helps for better water absorption. The principle is as follows: the first 5 minutes the fire should be strong, the next 15 minutes - weaker and under a lid, and finally when the stove or oven is off, it is left to cook for another 15 minutes.
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Proper Cooking Of Rice
Rice is used in the kitchen of many nations. In most cases the rice is boiled . To properly cook the rice, you need one part rice and two parts water, salt and a saucepan with a tightly closing lid. There are many different types of rice, which have a different consistency when cooked.
Culinary Tricks In Cooking Brown Rice
Although white and brown rice contain approximately the same amount of calories, brown rice has a number of benefits that are not bad to know. About 100 grams of it are enough for us to feel full, and the starch contained in it does not lead to the accumulation of fat.
Important Tips For Cooking In The Microwave
To be successful in using a microwave oven, you need to be aware of some features that you must adhere to: - The products must be cut into equal pieces to cook evenly. It is recommended not to put cut and whole products of different sizes at the same time, as their processing time is different.
Some Subtleties In Cooking Poultry
Poultry contains more complete proteins than meat of domestic animals. Poultry fat has a lower melting point than beef. When buying frozen chicken or other poultry, thaw the meat gradually, at a temperature no higher than 18 degrees. Avoid thawing with warm water, as all valuable substances will pass into the water.
