Light rice dishes. Boiled rice as a side dish

One of the most popular grain crops all over the world, it is used to prepare dishes of Eastern and European cuisines and goes well with meat, seafood, vegetables and sweet fruits. We are talking about an almost universal product - rice. Rice dishes are very diverse, including pilaf, risotto, porridge, soups, sushi and rolls; we add rice to sweet desserts and use it as a side dish. Rice has firmly and permanently entered our culinary life, and its popularity continues to gain momentum. What is this connected with? Nowadays there is a lot of talk about proper nutrition and a healthy lifestyle, the rules of which rice fits perfectly.

Rice is rich in complex carbohydrates, which provide our body with energy, contains B vitamins, as well as vitamin E and PP. Rice also contains a lot of minerals, such as potassium, calcium, iron, phosphorus, zinc and iodine, in addition, rice contains protein and amino acids necessary for the body to renew cells. Thanks to its energy and nutritional value, excellent taste and compatibility with many different foods, rice can be called one of the pillars of proper nutrition.

You bought rice, but you don’t know what to cook, because our family turns up their nose at porridge, we’re tired of pilaf, and the side dish turns out sticky. Try the following rice dishes, such as Mein Sakana Reri, which in Japanese simply means a hot seafood dish based on rice.

Ingredients:
2 tbsp. boiled rice,
150 grams of small boiled shrimps,
2 squids,
8 pcs of your favorite mushrooms,
3 tbsp. soy sauce,
1 small bell pepper,
100 g frozen pea pods,
1 onion,
vegetable oil,
greenery,
pepper.

Preparation:
Peel the squid and place in boiling water for 1 minute, then cut into rings. Peel the pepper from seeds and cut into small cubes, peel the onion and finely chop. Cut the mushrooms into thin slices and boil for a few minutes. Clean the shrimp. In a frying pan in vegetable oil, fry the peppers and onions, add mushrooms and frozen pea pods, simmer for a couple of minutes, then add shrimp and squid, pour in soy sauce, add pepper and simmer for another 3 minutes. Place pre-cooked rice in the pan, mix thoroughly and leave for a couple of minutes. Remove the pan from the heat, cover with a lid and let simmer for 5-10 minutes, then sprinkle with herbs and serve.

Do you like nuts and respect red wine? Then you should like their unusual combination with rice in the famous Italian dish - risotto. To make the risotto truly delicious, you need to use one of three varieties of rice: Arborio, Vialone Nano or Carnaroli. The secret of its exquisite taste lies in the rice.

Ingredients:
800 ml fresh chicken broth,
3 tbsp. olive oil,
4 shallots,
1 leek,
375 grams of rice,
250 ml dry red wine,
80 grams of Parmesan cheese,
80 grams of walnuts,
salt,
pepper.

Preparation:
Pour the broth into the pan and keep it over low heat. Meanwhile, finely chop the shallots and leeks, heat the olive oil in a large frying pan and add the onions, stir constantly for 3 minutes, then add the rice and fry until translucent for about 4 minutes. Add half the wine to the rice and reduce the heat to low until the rice has absorbed all the wine, stirring constantly. Once the wine has been absorbed, add 400ml chicken stock and stir until the stock has soaked the rice and onions. Continue adding broth in small portions, equal to ½ cup, and wait for it to saturate the rice. When the rice is ready, pour in the remaining wine, stir thoroughly and remove from heat. Grate the cheese and add half to the risotto, add salt, pepper and stir. Divide the risotto into portions and sprinkle with chopped walnuts and remaining cheese.

Many nations have national rice dishes, the Spaniards are no exception. The famous Spanish paella is a dish whose preparation requires leisure, careful preparation, warm company and always a good mood. The peculiarity of pella is that using the same ingredients, it always tastes different, which means it will become a favorite dish for friendly meetings.

Ingredients:
1 kg rabbit,
rabbit liver,
400 g chicken,
1 kg of seafood,
4 tomatoes
2 green peppers,
200 grams of green beans,
350 g round rice,
saffron,
olive oil,
salt.

Preparation:
Prepare all products in advance. Cut the chicken and rabbit into large pieces, clean and cut the seafood rings and cubes, peel and seed the tomatoes, finely chop the peppers and beans. Heat olive oil in a large frying pan over high heat, add rabbit, liver and chicken, add salt and stir. When the meat is slightly fried, add all the seafood except the squid. When the meat and seafood are almost ready, add the squid. Salt again, remove the seafood and cooked pieces of meat, but leave a few large pieces in the pan. Distribute the remaining pieces of meat in the pan along the edges, place tomatoes, beans and peppers in the center, and fry them a little. Fill everything with cold water almost to the brim, taste and, if necessary, add salt again. When the water comes to a boil, add the rice, spreading it throughout the pan in a circular motion. Add more saffron and reduce heat. After 20-25 minutes, add meat and seafood. After 5-10 minutes, there will be practically no water left in the paella, remove the pan from the heat, shake it and leave to brew for 5 minutes.

Rice has not been ignored in Thailand either. Spicy, aromatic, hot, with a sweet aftertaste “Kaw pad”, which in Thai simply means fried rice. Kau pad is prepared with poultry, meat, seafood or just vegetables. A minimum of three types of vegetables are added, and a maximum of five, to give the dish a sweetish taste, you can add pineapple, and you will definitely find a wide variety of spices in this dish.

Ingredients:
1 red bell pepper,
1 red chili pepper,
1 egg,
1 tbsp. olive oil,
2 heads of onions,
3 cloves of garlic,
3 tbsp. chicken broth,
3 tbsp. soy sauce,
1 tbsp. curry,
1 tsp Sahara,
100 g roasted cashew nuts,
500 grams of cooked long grain rice,
150 grams of pineapple,
200 g peeled boiled shrimp,
2 bunches of green onions,
300 g chicken fillet,
salt.

Preparation:
Cook and cool the rice in advance, prepare all the ingredients - cut the onion into rings, bell pepper into cubes, beat the egg, cut the chicken fillet into cubes, cut the pineapple into slices, chop the green onions. Heat olive oil in a large skillet over high heat, add onion, bell pepper, chili pepper and garlic. Stir constantly for 2 minutes. Add the beaten egg and cook for another 1 minute. Add chicken broth, soy sauce, curry, sugar and stir everything. Add the chicken and fry for about 5 minutes, then add the cashews and stir. Place rice, shrimp and thin slices of pineapple in a frying pan, stir, keep on fire for another 5-10 minutes, add green onions, stir and serve.

Uzbek cuisine boasts a huge list of rice dishes, including pilaf and the aromatic, incredibly tasty Mastava soup, the recipe for which we offer you. Like any Uzbek dish, this soup is very fatty and filling; the main secret of its preparation is fresh lamb and pre-frying of all ingredients.

Ingredients:
500 grams of lamb,
100 grams of rice,
2 carrots,
1 large potato,
1 large tomato,
1 head of onion,
1 red bell pepper,
cumin,
black peppercorns,
vegetable oil,
salt.

Preparation:
Prepare the lamb by removing the film from the meat and cutting off the fat underneath the film, then cut the meat into small pieces. Place 2/3 of the lamb in a saucepan and cover with 3-4 liters of cold water. When the water boils, carefully remove the resulting foam and add 10 black peppercorns and 1 carrot to the pan, reduce the heat and leave the pan for about an hour. Dice the carrots, tomatoes, bell peppers, and cut the onions into half rings. Heat vegetable oil in a cauldron, add onion to it and fry it until golden brown, add the remaining lamb to it and after a few minutes carrots, peppers and tomatoes. Pour diced potatoes into the pan with lamb, and after 10 minutes add 100 grams of rice. Add cumin to the broth and add salt. After 10 minutes, add the frying, keep on the fire for another 5-10 minutes, then let the soup brew for 20 minutes with the lid closed.

French cuisine also boasts its own rice dish called “Quiche with Rice and Salmon.” Quiche is open shortcrust pastry pie, the French version of this dish is made from Arborio rice; when cooked, the grains of this rice stick together, due to which the pie acquires a specific structure.

Ingredients:
500 grams of shortcrust pastry,
200 g lightly salted salmon,
150 grams of rice,
150 grams of frozen green peas,
100 ml dry white wine,
3 small onions,
2 eggs,
2 tbsp. vegetable oil,
6 sprigs of dill,
2 tbsp. lemon juice,
ground black pepper,
butter,
salt.

Preparation:
Preheat the oven to 200°C. Roll out the dough thinly and place in a greased round pan. Prick the dough with a fork in several places and place in the oven for 10-12 minutes. Prepare the filling, to do this, peel and finely chop the onion, melt the butter in a saucepan and fry the onion in it until golden brown, add frozen peas, rice and cook for another 3-4 minutes. After this, pour in wine and 350 ml of water, add salt and pepper, cover with a lid and simmer over low heat for 20 minutes. Cut the salmon fillet into thin strips, rinse the dill and chop finely. To the filling, add half the salmon strips, half the dill and two boiled, diced eggs. Mix everything carefully, pour in lemon juice and transfer to a form with dough, then bake in the oven for 35 minutes at 200°C. When the quiche is ready, garnish it with salmon strips and remaining dill.

In each country, rice is prepared differently, with different spices added and different flavors obtained. Rice is a rather complex product; depending on its variety, some dishes turn out crumbly, some have a consistency more like porridge, some are prepared quite hard, others are tender. However, whatever the dish, rice will give it excellent taste, excellent appearance and make it a welcome guest on both the everyday and holiday tables.

Alena Karamzina

Rice - 200g;
Lemon juice – 1.5 tablespoons;
Water – 1.2 l;
A couple of tablespoons of butter (vegetable on a fasting day; on a normal day you can add butter);
Vegetables (we have canned corn, you can add carrots, tomatoes, fried eggplants, zucchini, everything will be delicious).

Preparation:

Rinse the rice, place it in a cauldron, add lemon juice, oil, add salt, and pour boiling water over it. Bring to a boil under the lid, remove the lid. Let it simmer open for 10 minutes, turn off the heat. Keep covered for 5 minutes. Add canned corn, sprinkle with herbs - lunch is ready!

Uzbek pilaf

Next comes a more serious option - pilaf. Oh, real pilaf is so tasty, aromatic, and preparing it is actually not difficult, you just need to know some nuances and secrets, which we will tell you about. So, let’s prepare real Uzbek pilaf and invite you to the table!

You will need:

600 g lamb (take sirloin)
2 onions
600 g carrots
The same amount of rice (the devzira variety is best)
2 heads of garlic
A little cumin to taste
A glass of vegetable oil
Salt - about 2 teaspoons

Preparation:

Rinse the rice first, and then leave it to soak in clean cold water for half an hour. Chop the onion, heat the oil in a frying pan until hot, so that when you put the onion in there, the oil begins to bubble. Without reducing the heat, fry the onion until light brown.

Cut the meat into cubes and add to the onion, lightly fry. Then fry the chopped carrots there, stirring, for 7 minutes. Pour in half a liter of water, insert a head of garlic there.) Remove only the top husk). Once it boils, remove the garlic and add salt.

Now it’s the turn of the rice – add the rice and smooth it out with a spoon. When half the water is absorbed, add a head of garlic in the middle, sprinkle with cumin, and close the lid tightly so that steam does not escape. Turn the heat to low and simmer for about 20 minutes. Delicious aromas are already creeping through the kitchen, soon your pilaf will be completely ripe, prepare the salad and an amazingly delicious lunch is ready!

Rice with chicken

A hearty dish for lunch - very aromatic and tasty!

Products:

1.5 kg thighs;
One onion, carrot and sweet pepper each;
Green peas (can be frozen) – 100 g;
Half a kilo of long rice;
Half a glass of wine (it’s better to take dry white);
2 cloves of garlic;
2 pinches of cumin;
A little salt, chili and black pepper;
Half a liter of broth;
Oil for frying.

Preparation:

Marinate the thighs by rubbing them with garlic, peppers, salt and pouring wine. After 25 minutes you can remove it from the marinade. Meanwhile, finely chop the vegetables. We take out the chicken, fry it in a casserole until golden brown, and set it aside.

Fry the onion in chicken fat, followed by the carrots, followed by the peppers, and finally the peas. Add the rice, carefully mix with the already prepared vegetables, let it fry a little and soak in the juices. Place the thighs on it. Pour in the broth, as soon as it boils, turn down the heat to the lowest setting, seal the lid very tightly so that no steam escapes, and don’t look into the cauldron for about 25 minutes. Turn off and keep closed for 10 minutes. We open it - you can eat it, everything turned out delicious and aromatic! Take a look and you will find a lot of goodies!

Casserole with minced meat and rice

Rice and minced meat dishes in the oven are popular because of their ease of preparation, excellent taste and beautiful shape. Let's prepare this delicious casserole.

Products:

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500g minced meat
330 g rice
1 onion
320g sour cream
3 eggs
Salt, butter, paprika

Place the washed rice in a cauldron, pour in cold water at a ratio of 1:2, when the water boils, immediately cover with a lid, reduce the heat completely, boil until ready, take out to cool. Meanwhile, beat the eggs with sour cream, and then add it all to the cooled rice and mix.

In the second vessel, fry the onions and minced meat a little, add the spices there and start assembling the casserole.
Grease the pan and add a layer of rice. On it - minced meat, again rice. Level everything, spread pieces of butter on the surface, and bake until golden brown. Crush with greens and stewed carrots.

Meatballs with rice

Another popular dish is tender and tasty, juicy and filling - meatballs with rice. By the way, kids love them very much in this form, and adults even really like this dish. (As an option - ).

Products:

500g minced meat;
One carrot and one onion each;
A glass of round rice;
2 eggs;
2 tablespoons each of tomato and sour cream;
Greens, salt, pepper, oil.

Preparation:

Boil the washed rice (we use round rice, as it is sticky; long ones won’t make meatballs) until almost done. Finely chop the onion, grate the carrots, and fry in oil. Mix with already prepared rice and minced meat, add salt and pepper in the required quantities, and eggs, mix. Next, we form the balls, fry them a little in oil, and then put them in a baking dish.

Now the balls are all folded and now you need to fill them with juice. To do this, mix the tomato with sour cream, add a little water, add salt and pepper, and pour over the meatballs so that they are all covered. It will soak in a little while baking, so don't worry about them swimming in the gravy. That's it, put it in the oven (alternatively, you can simmer it under the lid on the stove). In half an hour everything is ready - serve with salad for dinner or with boiled potatoes for lunch - bon appetit!

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Fluffy rice can be cooked in several ways. It would be nice to try different ones, choose your favorite and use it, as they say, “with your eyes closed.” For example, it always works.

Rice with spinach and raisins - both a side dish and a dish for vegetarians

It is enough to heat boiled rice with any leafy greens - spinach, beet tops, collard greens that are becoming fashionable, or even with the remains of green salads accumulated in the refrigerator, season with spices and raisins to get a wonderful side dish for fish or tender meatballs. - also simply delicious food for vegetarians and fasting people.

Rice with spinach and raisins

Rice, crispy vegetables and dressing - prepare a hearty salad at work

Neutral rice will serve as the basis for a hearty salad that is convenient to take to the office. Simply mix rice with crunchy vegetables - cucumber, fennel, celery, add plenty of chopped herbs and dress with a bright, hot, sweet and sour dressing. The finishing touch is seeds or nuts, whatever you have on hand.

Chicken with rice Iranian style

Rice pudding - breakfast, afternoon snack and dessert

Well, and of course, no one canceled sweet rice puddings for dessert! Although, in terms of richness, they are, of course, more suitable for an afternoon snack or breakfast than for finishing a meal. - a great dish for a lazy breakfast or a hearty afternoon snack.

Creamy rice with caramelized winter fruits

A good housewife knows the value of rice in her daily diet and knows how to cook it deliciously. It is beneficial for the gastrointestinal tract and the body as a whole. Experience shows that boiled rice is often left over after preparing your favorite dishes. Recipes that will take very little time to prepare will come to your aid.

Simple recipes

There are times when leftover boiled rice takes up space in the refrigerator, but no one wants to eat it. It’s worse when the rice turns out to be overcooked and sticky. Then you can no longer serve it as a side dish, and you need to urgently solve the problem. There are many recipes for casseroles, pancakes or even lazy cabbage rolls that can be made using this product. For the latter, just add minced meat, rice, carrots, onions and cabbage to the porridge, mix everything and fry.

Meatballs

Leftover rice can be turned into meatballs. The dish is quick to prepare and turns out very tasty.

minced meat – 500 gr;
boiled rice – 100 g;
egg – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
salt, pepper - to taste.

It only takes 30 minutes to prepare. Proceed like this:

mix all the ingredients of the dish in a bowl and mix thoroughly;
With wet hands, form balls of the same size;
place all the meatballs in a baking dish;
Preheat the oven to 200°C, cook for about 20 minutes until golden brown.

Pancakes

This recipe can be prepared for breakfast or for lunch. If you use yesterday's rice, the whole process will take no more than 20 minutes. You will need these ingredients:

boiled rice – 200 g;
eggs – 3 pcs.;
flour – 60 g;
hard cheese – 100 g;
vegetable oil - for frying.

You can add meat, ham and herbs to the recipe. Cooking method:

beat eggs with flour;
add the prepared porridge, stir;
grate the cheese, combine with the rest of the ingredients;
heat the oil, spoon the pancakes into the pan;
fry on both sides until nice golden brown.

Porridge with bell pepper

Such a bright and aromatic dish is prepared very quickly and brings a lot of pleasure. The dish is hearty and can easily be the main dish, or it can be served as a side dish for fish or meat. Ingredients:

rice – 1 glass;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 2 pcs.;
vegetable oil – 3 tbsp. l.;
dill – 3 branches;
water – 2 glasses;
salt, pepper - to taste.

The dish is quite low in calories, so it will not harm your figure. Can be served as a main dish for dinner. Cooking method:

wash and peel the vegetables;
grate the carrots, and cut the onions and peppers into cubes;
heat the vegetable oil in a frying pan, add the onions and carrots, fry over low heat for about 5 minutes;
add pepper to the vegetables and continue cooking for another 5 minutes, add pepper and salt;
rinse the cereal several times, add it to the pan;
fill all the ingredients with hot water and add more salt;
wait until it boils, reduce the heat and cover with a lid, continue cooking for 15–20 minutes until the liquid has completely evaporated and the rice has softened;
Remove the pan from the heat and let it sit for 10 minutes, add finely chopped herbs.

Pudding

This dessert made from boiled rice will come to the rescue when you need to get rid of leftover porridge or feed your children unloved cereals. A big advantage for housewives is that leftover boiled rice is suitable for the recipe. You will need these ingredients:

milk – 500 ml;
rice – 230 gr;
eggs – 2 pcs.;
granulated sugar - 3 tbsp. l.;
raisins – 50 gr;
salt – 1 pinch;
vanilla sugar – 10 g;
butter – 50 g;
breadcrumbs – 10 gr.

You will need only 1.5 hours to prepare a healthy and unusual dessert. This amount of food is enough for 6 servings, you can reduce it if necessary. The pudding is prepared like this:

rinse the cereal, place it in a cauldron for cooking, and fill it with water;
bring to a boil, simmer over moderate heat for 10 minutes, then drain;
boil the milk and add rice and salt to it;
cook for about 30 minutes, stir constantly, then wait until it cools completely;
preheat the oven to 180°C;
rinse the raisins, mix with porridge, eggs, vanilla sugar and granulated sugar, mix the mass thoroughly;
grease a baking dish with butter and dust with breadcrumbs, add the pudding mixture and level;
place the dish in the oven and bake for 30–40 minutes until golden brown.

Rice cutlets

If you have boiled rice left, quickly prepare cutlets from it. You will spend only 15 minutes on this. You will need these ingredients:

cooked rice – 1 cup;
flour – 1 tbsp. l.;
egg – 1 pc.;
greens - to taste;
salt, spices - to taste;
vegetable oil - for frying.

Cutlets can be made when you have cooked too much porridge. Serve with sour cream or other sauce. The dish is quite filling and suitable for a snack. Cooking method:

mix eggs, porridge and flour, add chopped herbs, salt, spices, mix thoroughly;
Form cutlets with hands moistened with water;
fry in oil over low heat until a crust forms.

Shelf life

You can find out how to store dry rice on the manufacturer's packaging. As a rule, dry cereal in its original packaging retains its properties for at least 10 months. If you bought rice by weight, then follow the simple recommendations of culinary experts.

Make sure that the cereal is completely dry, otherwise mold will soon begin to develop.
Store rice in airtight containers in a dark, dry place.
You should not store cereals in the same bag in which it was purchased: there may be various insects or their larvae there. Therefore, after purchasing, rinse the rice and transfer it to another package.

Use containers with airtight lids.
Place rice separately from foods with a strong aroma: the product tends to absorb all odors.
Make sure there is no dampness in the refrigerator. It is the influence of moisture that leads to the formation of yellow fungus.

If you cooked rice porridge with milk, then eat it in the first 24 hours; later you can only throw it away. Rice cooked in water can be kept in the refrigerator for up to 3 days. The finished product can even be frozen. In this case, the porridge is stored for about 30 days, does not lose its properties, but becomes a little drier. Let's look at the features of freezing boiled rice.

The storage container must be hermetically sealed.
During the first day, remove the container every 2-3 hours and knead or stir the rice. As a result, it will be crumbly and will not stick together.
You can defrost the porridge in the microwave or in a frying pan. In the latter case, add a little water to prevent the rice from burning.

Cooking rice may vary depending on the type of rice. Experienced housewives share the secrets of preparing delicious cereal dishes.

To prepare regular round rice, calculate 1 cup of cereal to 2 cups of water.
Chinese rice has an oblong shape and absorbs more liquid during cooking, so cook at the rate of 1 cup of grain to 3 cups of water.
Whole coated brown rice takes much longer to cook than other types. Calculate 1 cup of cereal per 2 cups of liquid. Please note that this is the type of rice grain that is considered the most beneficial for the body.
It is better to steam brown rice than to cook it the usual way. The finished product seems slightly undercooked, but overall very tasty. This cooking method allows you to preserve all the vitamins and minerals contained in the grains. Steaming porridge is much easier and faster than boiling.
Calculating the amount of rice in a dish is quite simple. One serving contains about 50–80 grams of cereal, depending on the recipe.
If you are preparing cereal for salad, use a large amount of water with added salt. After boiling, drain the porridge in a colander and rinse with cold water.
To prepare rice porridge, you should strictly observe the proportions of water and cereal. Otherwise, you will end up with either an overcooked or undercooked dish.
When preparing paella, you should first fry the seafood and cereal, and then add boiling water or hot broth to the pan.

Rice is one of the staple foods; any weekly menu necessarily contains rice dishes. A good practical housewife should not only be able to cook rice deliciously, but also know many rice recipes, then she will be able to easily diversify her daily menu, and, what is equally important, eat right. I bring to your attention my favorite dishes with rice.

Tired of rice porridge? Do you want something new, but not too expensive? Then try Italian risotto - a very tender and extremely tasty rice dish...

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A very simple, practical and affordable chicken and rice recipe. This time I took a mixture of different varieties of rice. It turned out tasty, unusual and very healthy. Try it, really good recipe...

What’s good about this recipe is that, unlike real Uzbek pilaf, it contains very little fat. You can prepare a delicious and healthy lunch without risking your waistline...

When you see this beauty for the first time, it seems that preparing pella is incredibly difficult, but this is not so. Cooking paella is easy and enjoyable, the main thing is to follow simple rules...

The Spaniards love paella primarily for its practicality. It can be prepared from any seafood. With this extremely simple recipe you will learn how to cook paella for every day. Simple, fast and tasty...

Although the tradition of making sushi goes back centuries, the modern version of the Japanese snack was born quite recently and has gained worldwide recognition due to its practicality and originality. Making sushi from rice...

Sushi is quite an expensive pleasure, but if you learn how to cook sushi at home, then you and your friends can always enjoy this tasty and healthy dish of rice and fish...

The simplest and perhaps the most delicious pumpkin dish is pumpkin porridge. It’s quick and easy to prepare, but it’s incredibly delicious. And if you also add raisins and a little cinnamon...

Do you know how to cook rice? Even the most ordinary rice can become a real delicacy if prepared correctly. Learning how to cook rice is not difficult at all, you just need to know a couple of simple rules...

Boiled rice with vegetables is a low-calorie and at the same time nutritious dish; even meat is unnecessary with it. The main feature of this dish is, of course, the stewed vegetables...

Prepare this incredibly simple and original dish. You will be pleasantly surprised by its exquisite taste, because it combines rice, chicken, fried apples, raisins and nuts...

A very simple and quick recipe, the rice comes out as separate grains, and the kutia itself is juicy, aromatic and very tasty. The set of ingredients can be changed...

You can serve these peppers with sour cream, mayonnaise, or with sauce. But to make the stuffed peppers really juicy and tasty, we follow simple and clear rules...

Another simple and original recipe with rice. This nutritious salad with tuna, rice and olives can be served as a first course, or as a regular salad...

To try something new and tasty, you don’t have to go to a restaurant. At home you can make this amazing salad with rice, nuts and pieces of exotic fruit...

At first glance, this is an unusual combination of fish, rice and broccoli, but this is only at first glance. Try this delicious dietary dish and you will be convinced of the harmony of taste...

A classic recipe where the stuffing for cabbage rolls is made from rice and minced meat. The cabbage rolls themselves are stewed in tomato sauce. It turns out to be a very tasty and satisfying dish, the cabbage rolls are juicy and tender...

When you want cabbage rolls, but there is no time or desire to bother with cabbage (cook, separate the leaves, etc.), this recipe for lazy cabbage rolls is perfect. Ingredients: minced meat, rice, onion, carrots, cabbage...

Stuffed cabbage rolls can not only be boiled or stewed in tomato or sour cream sauce; cabbage rolls baked in the oven are no less tasty. Set of ingredients: cabbage, minced meat, rice...

Make this delicious chicken rice soup. A tasty, nutritious and dietary dish. By the way, a beautiful and clear soup is a delight not only for the stomach, but also for the eyes...

Rice pudding is not only tasty, but also healthy, which is why it is often prepared for children. There is little sugar in it, no oil at all, so this dish is an excellent choice for those who are watching their weight...

Round rice- ordinary white rice, it is used to prepare pilaf, paella, and all kinds of cereals. This rice absorbs water twice its own volume, so the water-rice ratio is 2:1
Chinese long rice— rice has a long grain, usually takes much more water, up to three volumes. Water-rice ratio 3:1
Whole rice(brown rice) - the grain is not peeled, so it takes much longer to cook and absorbs more than two volumes of water. This rice is the healthiest.
Parboiled rice— during the steaming process, the vitamins contained in the rice shell penetrate deep into the grain, thereby increasing the nutritional value of the rice, while the ability of the rice to absorb fats during cooking is sharply reduced. Typically, steamed rice does not become overcooked; the grain retains its shape better, so this rice is easier to cook.
When preparing rice dishes, measure the rice based on the number of servings. Typically, one person uses from 50 to 80 grams of rice, depending on the specific recipe.
For salads, cook rice in plenty of salted water, then drain in a colander and rinse.
For porridges, we take water and rice in strict proportions, most often 2:1, and cook over low heat until cooked.
For paella, first fry the rice together with seafood, then add boiling water or broth in a 2:1 ratio.
Rice contains a large amount of complex carbohydrates, which provide our body with energy. The value of rice also lies in the fact that it does not contain the vegetable protein gluten, which can cause an allergic reaction in some people. For such people, rice dishes are the main food, since bread, pasta, spaghetti, etc. are prohibited for them.