One of the main indicators of high-quality cooking of rice for a side dish is its consistency. The grain should be crumbly.
To make it this way, you need to rinse the rice, choose the right container, and then pour in the right amount of water. In this article, we'll talk about proportions.
Stages of preparation
It will be impossible to prepare a quality side dish if you miss at least one of the designated stages. If we talk about rinsing the cereal, then this is done in cold water to get rid of the starch that glues the grains together. It is more convenient to use a fine sieve.
The second stage is choosing the cookware. By default, a saucepan with a thick bottom and the same walls is used. The rice will not burn in it.
The third stage is the amount of water. Usually, the ratio of rice to water is 1:2. But this is not an exact indicator, suitable for cooking only steamed cereals.
Proportions and grade
Depending on the type of cereal selected, you need to select the appropriate amount of water. All other processes do not change.
Long white grain is cooked in a ratio of 1:1.5 or 2 parts water, and round white grain or brown rice in a ratio of 1:2.5 or 3 parts. So-called wild rice is cooked 1:3.5.
In order not to bother your head, you need to pay more attention to the packaging, on which the caring manufacturer indicates the necessary ratio of ingredients for the correct preparation of the product.
What else do you need to know?
White long and round grains are cooked for 20 minutes. Parboiled rice is ready in 30 minutes, and brown rice in 40 minutes. Wild rice is ready in 40-60 minutes.
After turning off the heat, do not forget to leave the cereal under the lid to simmer for 10-15 minutes.
