How to Make Rice? 4 Recipes Very Useful

There are several types of rice and recipes that never ends. But cooking rice is not always an easy task. Learn how to make rice in several ways.

How to Make Rice 4 Recipes Very Useful

You can even surprise the question, but even that apparently this is not an easy job, is for many (even cooks gifted) a real challenge. 

Used all over the world, you can find various types of rice to the purposes and types of different kitchen. Since the carolino rice to the needle, the wild rice to brown rice, or even basmati to the trees and to the rice for the sushi…Options abound!

The secret is to get cooking “the” rice perfect. But even that can be difficult for many, is not an impossible task!

TIPS FOR MAKING RICE

There are several ways to cook rice, depending on not only the revenue but also on the type of rice. To achieve this you should follow some simple steps. They being:

1. THE WASH

It is the first step and one of which can not be forgotten. Why should you do it? For two (good) reasons: to eliminate the dust that rice may have and to remove the gum of rice (what will you do with the rice is less sticky).

2. THE QUANTITIES OF WATER

This is essential, especially for the traditional “white rice”. This type of rice, the cooking is done by the method of absorption, in which the rice is boiled with a certain measure of water, causing at the time that the rice is cooked, all the water has been absorbed.

In this method of cooking, as the water level decreases, the rice just cook with the steam. Therefore, the secret is to know the amount of water that is right for each type of rice.

Here are some samples for 1 measure of rice:

  • Rice needle: 2 cups of water
  • Brown rice: 2 cups and half of water
  • Wild rice: 4 cups of water
  • Rice basmati and/or jasmine: 2 cups of water
  • Sushi rice japanese: 1 cup and a quarter water

Of course you can always follow the instructions on the package and use the above measures.

3. THE REST

If you ever heard your mother or grandmother use the expression “leaving the rice open”, learn that they know of what they speak. Let the rice stand for a few minutes after cooking helps to distribute evenly the moisture and obtain a uniform consistency.

4 RICE RECIPES

Recipes there are many, but let’s just talk about the ones that may seem simple, but are also a bit “tricky”.

1. WHITE RICE

It is one of the side dishes most commonly used in our cuisine and goes well with anything. Not to mention that is simple, practical and fast to do. To get the white rice, perfect just follow the recipe.

– Ingredients –

  • 1 cup rice (needle)
  • 2 cups of water
  • ½ Small onion
  • Salt and oil (or margarine) q. b.

– Mode of preparation –

  1. Start by washing the rice. Rinse with water several times until it comes out clean. Then leave to drain.
  2. In a pan, place the olive oil (to cover bottom) and heat.
  3. After you chop the onion and add to olive oil, along with salt, to cook the onion.
  4. When the onion is well sautéed (transparent), add the rice and let fry a little.
  5. Then add the water and cook, without stirring.
  6. When the water has evaporated completely turn off the heat, cover and let stand about five minutes before serving.
  1. BASMATI RICE

The basmati is a variety of long grain rice, much used in the cuisine of India, Bangladesh and Pakistan, and that is characterized by its soft fragrance and delicate flavour.

– Ingredients –

  • 1 cup of rice
  • 2 cups of water
  • Salt q. b.

– Mode of preparation –

  1. Season the water with salt and heat.
  2. When it is boiling, add the rice and cook for about 15 minutes.
  3. Remove the pan from the heat when the rice is cooked and let it sit for a few minutes.

Tip: you can flavoring your rice with spices or herbs. Cinnamon, star aniz or clove are some of the most used. Another option is to add grated lemon rind or chopped fresh coriander to give a touch of freshness to your rice. Add the grapes pass or pine nuts, for example, is a way of adding texture.

3. SUSHI RICE

If you want to venture in japanese cooking, here’s what you need to prepare the rice.

– Ingredients –

For the Rice

  • 900g sushi rice
  • 1000 ml of water

For the vinegar of the sushi

  • 125 ml of rice vinegar
  • 1 c. granulated sugar
  • 1 c. tea salt
  • ½ C. tea soy sauce

– Mode of preparation –

  1. Wash the rice until the water comes out clean.
  • Then, place the rice in a pan with water and cook in simmer for about 10 minutes.
  • When cooked, remove from the heat and let the rice rest for 20 minutes.
  • In the meantime, prepare the vinegar of the sushi. To do this simply mix all the ingredients listed on a pot and heat them until they dissolve.
  • After, rinse with cold water a tina wooden japanese (hangiri) or a deep vessel of wood, and, then, place around the rice hot.
  • Add the vinegar, sushi rice and, with the help of a spoon, mix well, ensuring that it is well distributed, without flatten the rice and cool it down to room temperature.
    4.  RISOTTO

It is one of the recipes more difficult when the subject is rice. Get a risotto perfect is no easy task, but the steps to follow are the following: – Ingredients –
1 liter of broth (can be chicken, meat, fish or vegetable)

  • 1 c. tablespoon olive oil
  • 1 c. tablespoon butter
  • 2 onions cut into cubes
  • 2 stalks of celery cut fine and thin (optional)
  • Salt and pepper q. b.
  • 2 cloves of garlic
  • 400g of rice for risotto
  • 100 ml white wine
  • 70 g of butter
  • 100 g of parmesan cheese fresh grated

– Mode of preparation –
Start by preparing your broth.
To the part, heat the olive oil and butter.
Then add the onion and celery (if you choose to use), along with the salt, and let cook for a few minutes.
Keeping the heat high, add the rice and let it fry a little, stirring constantly to prevent burning.
Then decrease the intensity of the fire to medium and add the white wine stirring constantly.
When the wine has been absorbed by the rice, add the first a ladle of broth, a pinch of salt and pepper (preferably freshly ground). And very important: do not stop stirring.
Go adding more broth as it evaporates and cook for 15 to 20 minutes. Be careful to avoid the rice is too dry, soaking the rice.
When the rice is al dente and slightly moist, remove the pot from the heat, add the butter and the parmesan and mix gently.
If you prefer you can add a little more parmesan cheese.
You can make countless variations of risotto. Is mushrooms, shrimp, vegetables, chicken, or other ingredients. The choice is yours and the recipes are not lacking.