Meatballs are meat balls with addition of rice, various vegetables. They came to Russia from Turkic cuisine, but practically each people have a similar dish. Meatballs are very nutritious, and the rice added to them is very useful. It contains a large amount of proteins, group B vitamins and also potassium.
Instruction
1. Having come to shop, attentively study packing in which there is a cereal. There is a lot of grades of rice: white, brown, red, steamed, long-grain, kruglozerny, srednezerny, wild, etc.
2. If before you packing with an inscription long-grain, then don't take it, this grade doesn't suit you. It has a thin and long grain which doesn't stick together when cooking, and waters are absorbed by very small quantity. Generally such rice is suitable for salads, from it very well do garnishes both to fish, and to meat dishes.
3. When to you round grain rice fell into hands, you have to know that it is suitable generally for preparation of milk porridges, casseroles, puddings therefore still it is called dairy. Also from it cook the well-known sushi. Such rice has almost round opaque grains with high a starch content. They consume rather large amount of water and when cooking stick together. Pay attention - the same grade at various processing has different color. Except white is still brown and steamed. The last are considered as more useful, than white rice because are exposed to less careful processing. But round grain rice isn't suitable for meatballs.
4. For meatballs take a srednezerny grade. It is distinguished by grain, a short and wide form. If to compare this rice to long-grain, then it contains bigger amount of starch, but not so much there is a lot of how many it in kruglozerny. Just in order that meatballs didn't collapse. When cooking this rice absorbs enough water and quite well boils soft therefore meatballs increase in sizes. Also it has property to absorb in itself(himself) aromas and tastes of other ingredients of a dish. Therefore this rice is ideal for meatballs.