How to cook rice: detailed instructions

Rice began to grow for nutrition about nine thousand years ago. Today, without rice, it is impossible to imagine the cuisines of Western and Eastern countries. Rice is considered one of the most healthy plant foods. It contains few calories, quickly saturates and combines with almost any product. Rice is an important component of a complete diet, it contains amino acids, phosphorus, zinc, calcium, iron, iodine, vitamins B1, B2, B3 and B6.

Rice differs in the degree of grain cleaning from the bran shell. Brown rice is brown, and polished white is the purest. Unrefined grades are considered more useful for a healthy diet, because part of the dietary fiber and vitamins are lost during the grinding process. Brown rice cooks longer and has a nutty flavor. By the way, wild rice is not a cereal crop.

These are the seeds of a swamp plant of cyanosis, similar to rice in its shape.

Most often, white rice is used in recipes. It is easier to boil, and it has a neutral taste. Other types of rice cook like white, but take longer to cook. Rice also differs in shape:

Long-grain rice

It remains friable even without additional washing after cooking.

With long-grain rice, it is best to cook pilaf, salads and side dishes for vegetable, fish and meat dishes. The most popular varieties are Basmati from India and Jasmine from Thailand. Grains can be steamed. When dry, they look translucent, but after cooking they get the usual white hue.

Round rice

It boils quickly, sticks together well and keeps its shape perfectly.

With such rice cook sushi and casseroles.

Mid-grain rice

It remains dense even after prolonged cooking. Soup and risotto are made from medium-grain rice.

  • take one glass of rice and two glasses of water;
  • rinse the rice in running water. If necessary, pre-sort the cereal;
  • pour the cereal with water, bring to a boil and cook over medium heat, stirring slightly;
  • in Asian countries it is customary to immediately add a small piece of ghee oil to the rice, but any vegetable is suitable.

    With butter, rice does not burn even in a pan without a non-stick coating;

  • when the rice becomes the desired consistency, turn off the heat and transfer the rice from the pan to another container;
  • cool or serve hot.

150 calories

How to cook rice: detailed instructionsHow to cook rice: detailed instructions

A traditional soup based on tomatoes and rice can be either vegetarian or meat. If kharcho will eat small children, you need to reduce the number of spices and seasonings.

How to cook rice: detailed instructions


45 minutes


6 servings


Broth (vegetable or meat)

1 l

Beef (finished, optional)

500 g

Tomatoes (without skin and seeds)

5 pcs.

Preparation process

  1. Pour washed medium-grain or round rice into the prepared vegetable or meat broth and cook on low heat for half an hour.

  2. During this time, pass the grated carrots with butter until golden in a separate frying pan, then add chopped onions to it. Send the frying to the soup.
  3. Puree the tomatoes and add to the pan.
  4. If you cook the meat version, add the beef, cut into small pieces.
  5. Add salt, spices, chopped herbs and lime juice to the pan.


  6. Serve the kharcho hot.

180 calories

How to cook rice: detailed instructionsHow to cook rice: detailed instructions

Thai cuisine cannot be imagined without rice. Cook a traditional ginger and mushroom dish at home to experience the Thai atmosphere.

How to cook rice: detailed instructions


40 minutes


6 servings


Rice (long cooked)

2 cups

Bouillon (aboutful )

1/2 cup

Ginger (fresh grated)

1 tsp

Chicken (or shrimp, optionally)

200 g

Oil (plants)

2 tbsp.


Cooking process

  1. Heat the oil in a frying pan.
  2. Add carrots, ginger, slices of garlic, pieces of cooked chicken breast or peeled shrimp, beans, chopped mushrooms, soy sauce, rice, green onions to the pan.
  3. Pour in the broth and mix. Cover, let stand for a couple of minutes.
  4. Serve by pouring lime juice.

120 calories

How to cook rice: detailed instructionsHow to cook rice: detailed instructions

Arabic rice sweet porridge “Omali”

The name translates as “Porridge from mother Ali. " It can be served hot or cold as a main course or dessert.

How to cook rice: detailed instructions


120 minutes

Serving Size:

6 servings


Milk (plain or coconut)

3 cups

Sugar (cane )

2 tbsp. l

Nuts (crushed)

1 handful

Cooking process

  1. Soak the rice overnight in enough water.
  2. In the morning, drain the water, pour the milk into the rice and simmer over low heat, stirring for an hour and a half.

  3. Add butter, salt and sugar. It should be viscous rice porridge.
  4. Put the rice in a greased, heat-resistant form, sprinkle sugar and nuts on top.
  5. Bake at 200 degrees for about 15 minutes.


Related Articles