In many Asian countries, rice is considered not only a garnish - this cereal is the cornerstone of national culture and is honored the same as bread in Russia. From it cook porridge and pilaf, add to forcemeats and soups and also give with meat or fish.
To cook rice correctly, it is necessary to decide on its grade at first. For a garnish, as well as for pilaf, choose the firmest or with moderate stickiness species of this cereal. It can be absolutely white "лазарь", pinkish grain of "maidens cumin", fragrant "chungara" and also legendary "Basmati" - long-grain, thin and firm.
It is desirable to cook rice in a cauldron – only in this vessel it turns out such what has to be – friable, light and fragrant. Many hostesses for preparation of rice use the simple recipe where on a part of rice (well washed out!) take two or one and a half parts of cold water, on fast fire bring soup to the boil, prisalivat, cover, diminish fire and leave before water evaporation.
Actually, it is possible to cook rice in different ways, each ethnic cuisine hides the secrets of preparation of this garnish.
Japan does it so:
- grains wash out and wash out until in water there is no mealy powder left at all, and shift them in a cauldron;
- fill in rice with cold water so that over it it reached the middle of a forefinger – the Japanese women long since use this "measure";
- the cauldron densely, so that steam almost didn't leave, close and put on fast fire before boiling;
- 10 minutes later diminish heating to a minimum, and still through 20 – switch off absolutely, but don't uncover a quarter more of hour.
It is impossible to mix the cooked rice, also as well as to salt it in process. In Japan, rice is served on a table leavened, but it is obligatory with something salty: soy-bean sauce, fish, cucumbers or sauerkraut.
In France, rice as a garnish is boiled differently:
- the incomplete glass of rice is washed with flowing water;
- in a pan pour two liters of water, dissolve in them a spoon of salt and put on a plate;
- when liquid begins to seethe, in it pour out grains and allow to begin to boil, without covering;
- on strong fire rice is cooked by about 15 minutes (if it not enough time can be increased up to 20 minutes);
- rice is rejected on a colander and filled in with cold water.
The second way of rice in French differs from previous a little. To prepare a garnish, in a cauldron warm a little vegetable oil, spread in it dry grains and, stirring slowly, fry them to transparency. Between times, in a separate pan boil the added some salt water, it will be required to which twice more, and lower in it fried rice. The pan is closed a cover, fire is strongly diminished and cook a cereal before water evaporation.
In the east a rice garnish is called folding pilaf and options of its preparation a huge number. The classical recipe has the subtleties, but it isn't difficult.
- Rice is washed and filled in warm (but isn't hotter!) water for about 2-3 hours. Then mealy water is drained and again carefully wash out grains.
- On a kilogram of rice take 5-6 l of water (and even more) and boil them with addition of two spoons of salt.
- In boiled water lower grain and cook, periodically stirring slowly, minutes 10-12. In general this time directly depends on that, rice was what is the time presoaked. The longer it lay in water, the less time will leave on its cooking.
- Ready rice is spread on a sieve and filled in with cold water.
- Meanwhile heat (but don't heat) a cauldron, kindle in it 3 spoons creamy, and it is possible already and melted, oils also pour out rice.
- Add a saffron and about 200-250 more g of oil to grains, close a cauldron a heavy cover (sometimes even condensing it) and put on small fire for about 40-50 minutes or even more than an hour.
- Ready rice is served on a big dish and decorated with greens, vegetables and sauces.
By Rees as a garnish – it isn't beaten at all, and it isn't boring how many think. And it is possible to prepare it not only on weekdays, but also on holidays as it is done in the east. Especially as recipes of this dish - a set.