TOP 4 simple and delicious recipes with a photo of rice garnish at home. Chefs' secrets and cooking features. Video recipes.
Rice is widely used by culinary experts from all over the world of the most famous traditional cuisines. It is added to casseroles, salads, soups. However, among the many recipes, side dishes occupy a special place. Risotto, rice with vegetables, rice with seafood, casserole with rice, rice in Indian style … - these are all hearty and tasty side dishes, which include rice. Want to expand your culinary horizons and learn how delicious rice side dishes are made? This section offers TOP-4 recipes that can not only emphasize the taste, but also preserve all the nutrients in the dish.
Secrets and features of cooking
How to cook rice properly? Each package contains instructions detailing this simple step. However, in order to get friable rice, and not a mushy mass, you need to know certain rules.
- When buying rice, look for grains. Discard the pack of broken rice. The chop is cooked faster than whole grains, and as a result, the side dish will be boiled.
- The healthiest rice varieties are wild and unpolished. They retain a maximum of useful substances, and in finished form they always turn out to be crumbly, grain to grain.
- The most common way to make loose rice is to put it in a colander and drain it. It is necessary to repeat the procedure until it becomes transparent. But with this method, some of the nutrients leave along with the water.
- Use only cold water for rinsing. Since the rice will begin to absorb warm water, and as a result, during the cooking process, a slimy and sticky porridge will turn out.
- To preserve all vitamins as much as possible, warm water in a saucepan and pour washed and dried rice into boiling water, adding vegetable oil. You can also pre-fry the rice in oil, stirring, so that the rice is completely saturated with oil and becomes transparent. Then fill it with boiling water.
- The proportions of rice and water are 1: 2. During cooking, the rice will absorb all the water.
- Cook the rice in a thick-walled saucepan and cauldron. Such dishes heats up evenly and retains heat for a longer time. In an enamelled and thin saucepan, the rice burns on the bottom, while the top layer is still moist.
- Cook the rice under the lid and do not remove it during cooking, and do not stir the rice. After boiling water, reduce the heat to a minimum.
Rice with vegetables
Delicious crumbly rice garnish with vegetables. It goes well with meat, fish, salads. Any fruit can be used as vegetables. The proposed recipe can be supplemented with broccoli, eggplant, bell peppers, green peas, corn, etc.
- Caloric content per 100 g - 125 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Rice - 1 tbsp.
- Vegetable oil - for frying
- Carrots - 2 pcs.
- Onions - 1 pc.
- Salt to taste
- Water - 2 tbsp.
Cooking rice with vegetables:
- Peel the onion, wash and chop a quarter into rings.
- Peel the carrots, wash and grate on a coarse grater.
- Pour vegetable oil into a saucepan with a thick bottom and heat it well. Add the onion and sauté lightly. Then add the carrots and brown until golden.
- Rinse the rice well, changing the water to wash out all the gluten, and the water was clear. Then add it to the vegetables.
- Fry rice with vegetables for 5 minutes, add salt and water.
- Boil the water, put the lid on the pot, and cook the rice until tender so that it absorbs all the water.
- Then turn off the heat and let the rice and vegetables sit for 10 minutes.
Fried rice in a pan
Fried rice in a pan turns out to be crumbly and very tasty. It is its preliminary roasting before cooking that makes it crumbly. This rice will be a good side dish for fish, meat, or serve as an independent dish.
Ingredients:
- Parboiled rice - 1 tbsp.
- Water - 2 tbsp.
- Salt - 1 tsp
- Seasoning for pilaf - 1 tsp
- Vegetable oil - 3 tablespoons
Cooking Fried Rice in a Pan:
- Pour vegetable oil into the pan and heat well.
- Pour dry rice into hot oil and fry it over medium heat for 2 minutes, stirring constantly, so that it absorbs the oil and first becomes transparent, and then a yellowish-golden color.
- Salt the rice, add seasoning to the pilaf, stir and fry for another 1 minute.
- Pour cold water into the rice and boil.
- Cover the skillet with a lid and cook over medium heat for 15 minutes to absorb the water. You do not need to interfere with it during cooking.
- After a while, bring the heat to low, cover the pan and cook for another 15-20 minutes without stirring.
- Then remove the pan from the heat and let the rice sit for 10 minutes to steam.
Rice with shrimps and tomatoes
A simple and quick dish of rice, shrimp and cherry tomatoes. It turns out delicious and piquant. Instead of cherry tomatoes, you can use regular fruits of dense varieties, such as cream. And if you don't like shrimp, do without them or replace with other seafood.
Ingredients:
- Rice - 1 tbsp.
- Boiled-frozen peeled shrimps - 300 g
- Garlic - 3 cloves
- Cherry tomatoes - 15 pcs.
- Parsley - 3 sprigs
- Olive oil - 2 tablespoons for frying
- Lemon juice - 0.5 tsp
- Salt to taste
Cooking rice with shrimps and tomatoes:
- Rinse the rice and boil in salted water until cooked.
- Pour boiling water over the frozen shrimps and leave for 5 minutes. Then drain the water.
- Wash the cherry tomatoes, dry and cut in half.
- Finely chop the washed parsley.
- Peel the garlic, chop finely and fry in a pan in olive oil for 1 minute, stirring occasionally.
- Add the tomatoes to the skillet and stir.
- Then send shrimps, parsley to the pan and season with lemon juice.
- Salt food to taste and simmer covered over low heat for 3 minutes.
- Add rice to the skillet, stir, cover, turn off heat and leave for 10 minutes.
Rice with vegetables and mushrooms
Garnish of rice, vegetables and mushrooms - the dish is quite simple to prepare, but it turns out to be bright and very tasty. Fresh and frozen vegetables are suitable for the recipe. You can serve such a side dish as a main dish, or supplement with cutlets, sausage, meat, etc.
Ingredients:
- Parboiled rice - 300 g
- Champignons - 300 g
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Frozen green peas - 100 g
- Frozen green beans - 100 g
- Canned corn - 100 g
- Salt to taste
- Vegetable oil - for frying
Cooking rice with vegetables and mushrooms:
- Boil the rice until cooked in salted water, in accordance with the instructions on the manufacturer's packaging. Throw the cooked rice on a sieve to drain excess water, if any.
- Rinse the mushrooms and chop coarsely. Send them to a deep frying pan with vegetable oil, put on fire and fry for 15 minutes, stirring occasionally.
- Peel the onion, cut into small cubes and in a separate frying pan with heated vegetable oil, sauté, stirring occasionally, until golden brown.
- Peel the carrots, cut into small cubes or grate on a coarse grater and add to the onion. Stir and fry the vegetables for 5-7 minutes, stirring occasionally, until half cooked.
- Send the fried vegetables to the pan with the mushrooms and stir.
- Then put the frozen peas with beans and fry for a few minutes. When the vegetables are soft, add the corn, stir and cook for a few minutes.
- Send boiled rice to the pan, salt to taste and add your favorite spices.
- Stir the foods, keep them on fire for 5-7 minutes, stirring, then remove from heat, cover and let the garnish steep for 10 minutes.
