Table of contents:

How And How Much To Cook Different Varieties Of Rice: For Rolls, Sushi, For A Side Dish, How To Make Crumbly, Instructions With Proportions, Photos And Videos
How And How Much To Cook Different Varieties Of Rice: For Rolls, Sushi, For A Side Dish, How To Make Crumbly, Instructions With Proportions, Photos And Videos

Video: How And How Much To Cook Different Varieties Of Rice: For Rolls, Sushi, For A Side Dish, How To Make Crumbly, Instructions With Proportions, Photos And Videos

Video: How And How Much To Cook Different Varieties Of Rice: For Rolls, Sushi, For A Side Dish, How To Make Crumbly, Instructions With Proportions, Photos And Videos
Video: How To Make Sushi Rice for Sushi Rolls 2023, May

Say a word about rice grains - useful properties and secrets of proper rice preparation


The benefits and popularity of rice is evidenced by the fact that more than half of the world's population has it on the table every day. This is one of the most ancient cultures, domesticated over 8 thousand years ago. In many Asian countries, it is the national cereal; the Japanese eat it three times a day. There are many known dishes from this cereal, and each requires a certain type of cereal and a method of preparation. We have prepared a complete guide for you on how to choose rice and how to cook it properly.


  • 1 Are all species equally useful

    • 1.1 Method and degree of processing
    • 1.2 Table: Comparative characteristics of rice of different grain shapes

      1.2.1 Photo gallery: culinary varieties

    • 1.3 Nutritional value and calorie content
  • 2 Useful properties and their application
  • 3 How to cook - the secrets of cooking the right rice

    • 3.1 Cooking time
    • 3.2 How much water and cereals to take

      3.2.1 Table of the ratio of cereals and water

    • 3.3 Cooking rules for friable rice
  • 4 Cooking features

    • 4.1 For garnish, salads
    • 4.2 For sushi, rolls

      4.2.1 Video: How to Make the Perfect Sushi Rice at Home

    • 4.3 For pilaf
    • 4.4 Porridge

      • 4.4.1 How to cook milk porridge
      • 4.4.2 Video: How to Cook Milk Rice Porridge
    • 4.5 Cooking different types of rice

      • 4.5.1 Cooking brown rice
      • 4.5.2 How to cook rice in bags
    • 4.6 Cooking with various kitchen appliances

      • 4.6.1 In a double boiler
      • 4.6.2 In the microwave
      • 4.6.3 In a multicooker
      • 4.6.4 In a rice cooker

Are all species equally useful

There are about 10 thousand varieties of cereals, of which only 20-30 are used in cooking. The grains differ in the method, the degree of processing and the varieties.

Method and degree of processing

Paddy rice - "unbroken" or unprocessed. The grains are sold in a brownish husk and bran shell, which retains all the vitamins and minerals given by nature. Popular with healthy eating haters.

Rice paddy
Rice paddy

Paddy rice is not processed, retaining all the beneficial properties in the bran casing and husk

Brown (brown), like paddies, is not polished. The grains are freed from the husk, while the bran shell remains. This allows you to save all the nutrients, which makes the variety the most valuable for nutrition.

Brown rice
Brown rice

Brown rice retains its bran hull but has removed the husk

White or polished - peeled from the shell, and with it from most of the vitamins and minerals. In terms of usefulness it loses to paddy and brown, but it is stored longer.

Milled rice
Milled rice

Polished rice is devoid of a shell, and with it most of the vitamins and minerals

Steamed (golden). The product is processed with steam, during which 80% of the useful substances from the shell pass into the grains, after which the grain is ground. The steamed variety retains all the advantages and is devoid of the disadvantages of the unprocessed product.

Parboiled rice
Parboiled rice

Most of the nutrients from the shell pass into parboiled rice after processing.

In cooking, a classification is adopted by the shape and size of the grain.

Table: Comparative characteristics of rice of different grain shapes

Name Grain size (mm) Starch content Application Varieties Note

-grain short-grain

4-5 high cereals, casseroles, sushi desserts, rolls Krasnodar Short-grain - a type of round-grain, but smaller
Medium grain 5-6 average risotto, paella, kharcho and more Italian, Egyptian, Dessert Universal, applicable in all areas of culinary
Long grain 6-8 low side dishes, soups, crumbly cereals Basmati, Jasmine Grains do not stick together during cooking

Photo gallery: culinary varieties

Round grain rice
Round grain rice

Round grain rice has the highest starch content, suitable for cooking cereals

Medium Brown Rice
Medium Brown Rice

Medium grain rice can also be brown, this variety has an average starch content

Medium grain rice
Medium grain rice

Medium grain rice is considered versatile, used for cooking any kind of food

Long grain rice
Long grain rice

Long grain rice has a long, thin grain and is most suitable for making loose rice

Short grain rice
Short grain rice

Short-grain rice is used for making sushi and rolls

Nutritional value and calorie content

They are determined by the composition of the grains. Almost 8% of the grain consists of protein, while it does not contain gluten, which causes an allergic reaction. The content of complex carbohydrates (starch) in some varieties reaches 78%.

There is little fiber in rice, in brown rice 4.5%, polished - 3%. Groats contain a whole range of vitamins and minerals. These are vitamins A, E, PP, group B (folic acid, pantothenic acid, thiamine, riboflavin, niacin), zinc, calcium, iron, iodine, and rice surpasses other cereals in terms of potassium and phosphorus content. Most of the vitamins and trace elements are contained in the shell, so the unpolished look is much more useful.

The calorie content of the product depends on its variety and method of preparation, 100 gr. the product contains 140-360 kcal. In brown cereals there are 285 kcal, the calorie content of white round grain is 340 kcal. Moreover, 100 gr. boiled rice contains only 140 kcal, fried 150 kcal.

Despite the differences, all types and varieties of rice are useful, but to different degrees.

Useful properties and their application

  1. Grain is widely used in dietary nutrition. The low fiber content allows the product to be easily absorbed, and the starch provides energy for a long time.
  2. The high content of "long" carbohydrates helps diabetics maintain a constant blood sugar level.
  3. The broth helps with diarrhea and indigestion by enveloping the mucous membrane and absorbing toxins.
  4. B vitamins normalize the digestive and nervous systems, increase stress resistance, improve the condition of hair, skin and nails.
  5. The high content of potassium and the absence of salts helps cleanse the joints, improves the functioning of the cardiovascular system, normalizes blood pressure and kidney function.
  6. The ability to remove toxins, lack of salt and low calorie content allow the use of unrefined varieties for weight loss.
  7. Rice is also applicable in sports nutrition for building muscle. In 100 gr. the product contains up to 8 grams of protein required for this.

How to cook - the secrets of cooking the right rice

Cooking the right rice is not easy. To do this, you need to choose the right variety, take cereals and liquid in the right proportion, strictly follow the technology.

Cooking time

Cooking time depends on the variety, how the cereal is pretreated and the dish for which it is intended. The average cooking time for cereals is 25 minutes.

  • white is boiled for 15-20 minutes;
  • steamed - 20-30 minutes;
  • brown - 30-40 minutes;
  • wild - 40-60 min.

How much water and cereals to take

The higher the starch content of the cereal, the more water will be needed to cook it. The consistency of the dish also matters.

Table of the ratio of cereals and water

Name cereal (glass) Liquid (glass)
Gruel one 6
Semi-viscous porridge one 4.5
Viscous porridge one 3.5-4
Loose rice one 2

Rules for cooking friable rice

If every housewife turns out to cook porridge, then difficulties often arise when cooking crumbly. There are a few simple rules to ensure that your dish will turn out well:

  1. Take long-grain varieties, experts recommend using Basmati and Jasmine.
  2. The classic ratio of cereals and water is 1: 2.
  3. Rinse the grain several times before cooking to remove excess starch.
  4. Place the cereal in boiling water.
  5. Simmer the dish over low heat.
  6. During cooking, do not open the lid or stir the cereal.

Cooking features

Cooking methods differ for different types, cookware used and product purpose. The general rule for all methods: before cooking, the rice must be washed.

Rice washing
Rice washing

Before cooking, the rice must be washed

For garnish, salads

For these purposes, they take long-grain varieties and prepare crumbly rice, which has already been mentioned. Italians use this recipe:

  1. Measure out 2 cups of cereal into a large bowl and rinse several times with clean water. Rub the grains in the palms of your hands to remove excess starch. Change the water until it becomes clear.
  2. Transfer the rice to a thick-walled saucepan and cover with 3.5 cups of hot liquid. Add 1 teaspoon of salt.
  3. Put the container on high heat, wait for the water to boil and turn the heat down to a minimum.
  4. Cook for 12 minutes under a closed lid.
  5. Remove the heat, wrap the dishes with a towel and wait another 12 minutes, during which time the cereal will absorb the remaining water and ripen.
  6. Open the lid and enjoy the crumbly rice.

    Loose rice
    Loose rice

    Loose rice is made from long grain varieties

If rice is to be used as a side dish, place a piece of butter in a saucepan after cooking, or pour in 1 tbsp. a spoonful of olive. For salads, cooked cereals can be rinsed to increase crumbling.

For sushi, rolls

Choose a round variety with a short grain, it contains a lot of starch and after cooking it gets the necessary stickiness. For 1 glass of cereal, 1.5 glasses of water are taken.

  1. Load the prepared rice into a saucepan and fill it with cold water, no need to salt.
  2. Put the dishes on the stove, bring to a boil over high heat.
  3. Reduce heat to minimum and cook for 15 minutes under a closed lid.
  4. Remove the pot from the stove, quickly remove the lid, cover the dish with a towel and put the lid back on.
  5. Let it brew for 15-20 minutes.
  6. Everything is ready, you can add sauce and make sushi or rolls.

    Rice for sushi and rolls
    Rice for sushi and rolls

    Sauce is added to the finished rice and sushi and rolls are prepared

Video: how to make the perfect sushi rice at home

For pilaf

For the preparation of pilaf, any variety is used: long-grain, round, medium and even short-grain, but experts recommend Uzbek varieties. But any rice requires preliminary preparation so that during the cooking process the grains are soaked in zirvak (broth).

  1. After washing, the groats are soaked in warm water with the addition of salt. Water will remove excess starch, "open" the grains, salt will not allow them to stick together. Soaking time depends on the type of cereal, but should not be less than 2 hours.

    Soaking rice
    Soaking rice

    Soak the rice before cooking

  2. After soaking, the water is drained and the cereal is loaded into a boiling zirvak. It is important that the rice is completely covered with zirvak. If there is not enough liquid, add water so that it is at least 2 cm above the surface of the grains.

    Water addition
    Water addition

    If necessary, add water to the cauldron

  3. The fire is increased to a maximum, after boiling, the heating is reduced and pilaf is simmered until cooked.
  4. The dishes are not covered with a lid and the dish is not stirred until the liquid is absorbed. As the moisture evaporates, the floating fat will sink down, soaking the cereal. It will acquire the desired taste and aroma, and the fat will not allow the grains to stick together.

    Cooking pilaf
    Cooking pilaf

    Cook without lid until liquid is absorbed.

  5. When there is no water left on the surface, the rice is collected in a slide, the dishes are tightly closed with a lid and left to simmer for half an hour.
  6. After that, the pilaf can be mixed, put on a dish and enjoy.


    Put the finished pilaf on a dish


Porridge is prepared from starchy varieties - round-grain and medium-grain. The amount of water is taken depending on the desired viscosity of the dish, the proportion of cereals and water, see the table. Stir this dish during cooking, otherwise the porridge will burn.

Milk porridge is most often prepared. To make the dish, the cereals are first boiled in water, and then milk is added and the cooking continues.

How to cook milk porridge

  1. Pour the washed cereal for 15 minutes with warm water, then drain it.
  2. Pour 2 cups or 1 cup of cereal over the grains with clean water.
  3. Place over high heat and bring to a boil.
  4. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until most of the water has evaporated.

    Cooking porridge
    Cooking porridge

    Stir porridge during cooking

  5. Pour 1.5 cups of hot milk into the porridge, add salt and sugar to taste, cook for another 5 minutes.
  6. Remove the porridge from the stove, cover the pan with a lid and leave for another 5-10 minutes.
  7. When serving, add butter.

    Milk porridge
    Milk porridge

    Add oil before serving

Video: how to cook milk rice porridge

If you are cooking porridge in water, pour the required amount of liquid into the pan at once and cook, stirring occasionally, until tender.

Cooking different types of rice

Increasingly, when choosing a variety of rice, preference is given to brown (brown) because of its greater usefulness. But not everyone knows how to cook an unusual product. There are some nuances to consider.

Cooking brown rice

  1. After washing, the cereals are soaked for 2-3 hours.
  2. During the cooking process, the volume of cereal increases 3 times, so 2.5 glasses of water are taken for 1 glass of cereal.
  3. It is better to use a wide and flat dish for even heating of the entire volume of cereal.
  4. The cooking time is 30-40 minutes, until the liquid is completely absorbed. After that, the rice is left under the lid for another 15-20 minutes.

The cooking process itself is no different from the preparation of friable rice.

For inexperienced housewives, the easiest way to achieve a good result is to boil rice in bags.

How to cook rice in bags

To do this, you need a large saucepan, water, salt and a bag of rice.

Rice in bags
Rice in bags

Rice in bags is easy to cook even for an inexperienced housewife

  1. Pour more water into a saucepan and boil it. For 1 sachet, at least 1 liter of water is taken.
  2. Salt the water to taste, dip the bag into it. It is not necessary to open and pierce the bag, it already has holes.
  3. Cover the saucepan with a lid and simmer over medium heat. The cooking time is indicated on the package. Usually for white it is 12-18 minutes, for brown 22-25 minutes.
  4. After the end of cooking, remove the bag from the pan with a slotted spoon or fork.
  5. Let the water drain by placing the bag in a colander.
  6. Open the bag from one end, put the finished dish on a plate, add butter or sauce.

Groats in bags do not need to be pre-washed, they are already completely prepared for cooking and steamed. Parboiled rice isn't just sold in bags. Its cooking technology is the same as white, but it takes a little more time - 20-30 minutes.

Cooking in various kitchen appliances

All kinds of kitchen devices greatly simplify the cooking process. If your home has a multicooker, steamer, microwave, or rice cooker, use them.

In a double boiler

  1. Pour hot water over the beans and leave for 30 minutes.
  2. Drain the water, transfer the cereals in an even layer into a special rice stand.
  3. Pour water into the steamer tank, set the "cereal" mode, set the timer for 30 minutes.
  4. After the end of the cycle, leave the food in the appliance for 5-7 minutes to ripen.

In the microwave

  1. Place the prepared cereals in a microwave safe bowl.
  2. Pour hot water in a ratio of 1: 2, salt.
  3. Cover the pan with a lid, put it in the oven for 5 minutes, turning on maximum power.
  4. Reduce power by half and cook for 15 minutes.
  5. Let the dish sit for another 15 minutes without removing it from the oven

In a multicooker

  1. Put the rinsing field in the multicooker bowl, fill with cold water, salt. For long grains, you need 2 cups of water for 1 cup of cereal, for round grains, 3 cups.
  2. Close the lid, set the mode to "rice", "cereal" or "porridge".
  3. This completes your mission, it remains to wait for the signal to end the cycle. Keep the dish in a closed device for another 5-10 minutes and you can start your meal.

    Rice in a slow cooker
    Rice in a slow cooker

    After the end of the cycle, keep the rice under the lid for another 5-10 minutes

In the rice cooker

The easiest cooking method available. It is enough to lay the food, pour in water in the required proportion and turn on the device. He will do the rest himself.

rice cooker
rice cooker

Put the ingredients in the rice cooker, she will do the rest

A common joke about the Chinese, who would be very surprised to learn that rice is a side dish, has a foundation. This product is self-sufficient and tasty in itself, and skillfully prepared, it may well replace a full meal. Take advantage of this knowledge and enjoy the taste of this healthy cereal.

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