How to cook grinded rice?

White ground rice belongs to a group of herbaceous cereals. The Russian proverb says: "bread is the head for everything". But relatively to the population of Asian countries, one can change this folk wisdom as "rice is the head for everything".

Scientists believe that this culture began to cultivate in the territories of subtropical and tropical countries more than 10 centuries ago.

Fig: general information

Grinded rice, the photo of which is presented below, together with wheat and other cereals, is one of the most ancient cultures that mankind began to cultivate when the civilization was born. This is a rather whimsical culture, for the cultivation of which some temperature and climatic parameters must be observed. The territory of cultivation of rice fields is limited to zones of subtropical and tropical climate. The main countries where this culture is grown are in Asia and the African continent.

Varieties of rice by type of processing

The method of grain processing directly affects the taste and consumer properties of this cereal. If one kind of rice is suitable for making sushi or pilaf, then the other is suitable only for milk porridges.

By the method of processing in the food industry, such varieties of the product are divided:

• Steamed is obtained after processing the grains with steam.
• Grinded rice white has a smooth and smooth surface and is characterized by a rich white or transparent color.
• Long grain is characterized by the fact that during cooking rice grains (up to 9 mm) of this class do not stick together.
• Unprocessed brown rice undergoes a gentle treatment, as a result of which a useful husk of bright brown color remains.
• Grind round grain is a culture whose grain length is no more than 4 mm.
• The medium grain rice is characterized by a grain of 4-7 mm grain, as well as a sprouting area limited to Australia, Spain, New Zealand.

Round grain grinded grade

Rice polished round-grain is extracted after heat treatment of cereals. Countries where this culture is grown: Russia, China, Italy, Ukraine. It should be noted that this rice is characterized not only by its unique properties, but also by consumer and culinary qualities.

Round grinded grain has the ability to absorb a large volume of water. In addition, there is a lot of starch in the chemical composition of this cereal, so polished rice is characterized by opaque color. Most often on sale you can find white rice of this sort.

Which to choose?

Often, consumers can not decide on the purchase of a product, as not everyone knows what kind of dishes polished rice is used for. What grade is better and how is it different when cooking? Let's try to understand.

In order to avoid any difficulties when choosing a product, remember the simple rules and recommendations:

• Long grain rice is great for plov, hot dishes and side dishes. During cooking, the grains do not stick. This is an elite type of rice, which is appreciated for its rich smell and exquisite taste.
• But in risotto and soups it is desirable to use medium grains. Grinded rice after cooking becomes soft, but slightly sticks together. This variety is appreciated for the opportunity to enrich the fragrances with the rest of the ingredients in the dishes.
• Round rice is perfect for casseroles, puddings and desserts. This polished cereal splendidly boils. It turns out that the creamy mixture, because the grain is well glued together.

Rice for sushi

To prepare this dish, round rice is best. Attempts to apply long grain varieties (for example, jasmine or basmati) will not succeed, as these grains do not boil during cooking. You can choose rice sushi-mesh, which is specially grown for this purpose.

A characteristic feature of this variety is small and round grains, which are much smaller than usual oblong cereals. This rice has a high tackiness, which is required for making sushi, since it is quite convenient to make "balls" from it. In Japanese cuisine, sushi is made from a niche - special rice, which after cooking is similar to a gruel mixture. Sometimes rice is used for ocamesan and fushigon.

How to cook ground rice for sushi?

The most important thing is to thoroughly wash the rump before cooking, actively rubbing and mixing it by hand. Professional masters advise to replace water at least 10 times, so that it was crystal clear. In order for rice to come out airy and moist, it is also important to observe the correct ratio of cereals and water. For 250 ml of liquid take 1 cup of cereals. Dishes, where rice is prepared with long grain, ground or round, must be closed with a lid, and during cooking it is forbidden to open. Do not open the pan and after removing it from the plate, as it is necessary to give the cereal protomitsya for about half an hour.

Ingredients:

• 250 ml of water;
• 180 g of cereals;
• Salt - half a teaspoon;
• One sheet of the noria;
• 1 tsp. Sahara;
• 1 tbsp. Vinegar;
• Enameled container with lid.

Wash the rice thoroughly in cool water to remove the starch dust that covers the grains. Then let him lie down for one hour, leaving water on a sieve with a shallow cell. Due to this, rice absorbs the remaining water and swells. Then fill the pan with water, pour the grains, set on the fire and wait for the boil.

Cook the grains on a small fire for about 9-12 minutes. After wrapping the pan with warm material and let it brew for about 15 minutes. Vinegar slightly warm, stir in it sugar and salt, pour into the cooked rice. Mix everything thoroughly and allow the whole mixture to dry. Thus, rice will absorb vinegar, due to which it will be filled with a specific flavor, can easily save and take the required shape.

How to cook brown rice?

Ingredients:

• 250 ml of water;
• 180 g of unpolished brown grains.

Wash the grain thoroughly and pour it into the sieve. In a small thick-walled saucepan with a well-closed lid, heat the water to a boil, and pour rice into it. After remove the formed foam, set fire to a minimum, cover with a lid and cook for 45 minutes. You can not interfere with the rump during cooking, and cooked cereals are forbidden to rinse. Before use, you can slightly swell the porridge with a fork. In brown rice, unlike white chili, there is a large amount of potassium, calcium, vitamin B, iron, fiber and other nutrients. It is prepared about 45 minutes, as the grains of this variety have a very firm structure.

How to make crumbly rice?

To prepare a crumbly rice, it is important to choose the "right" grains. It is best to use varieties of jasmine, basmati or other types of cereals with thin and long grains. Before cooking, you need to thoroughly wash the cereals in cool water.

In order for the product to turn out to be very friable, it is necessary after cooking to put a little oil in it and carefully prevent it from being completely and evenly soaked. If the cereal is preparing for fish or meat dishes, with a vegetable sauce, then the oil of the grain should not be filled.

Ingredients:

• 180 g of cereals;
• Half a teaspoon of salt;
• 250 ml of water.

Wash rice well in a large volume of cool water. Pour out the liquid until it is completely clean, then transfer the grains to a sieve. When the rice is a little dry, place it in an enameled container. Pour water, salt, wait for the boil and change to minimum fire. Close the lid and cook for 25 minutes. Then remove the lid and stir the rice is not necessary. Just let him stand on the stove, having previously wrapped the container with a towel. Thus, the remains of water will be absorbed, and the rice will reach its readiness, become friable and fragrant.

Before serving, loosen it slightly with a fork, if there is stuck croup, gently squeeze it. If everything is done correctly, the result will be a crumbly and beautiful rice, which can be served as a garnish absolutely to any dish.

There are so many varieties and varieties of this herb that it is simply impossible to uncover all secrets at once. To properly prepare polished rice, it is important to follow the recommendations described above, then you will be able to surprise your loved ones and guests with a superbly prepared product.