Rice is quite popular in our country groats,from which they make completely different dishes. It should be noted that such a product came to us from Asia. Also his homeland are Africa, America and Australia.
What should be the ratio of water and rice? That is what we will tell in the presented article.
At first glance, cooking rice may seemsimple occupation. But it's not always the case. After all, the hostess, first encountered with this product, do not have a clue about how to properly prepare it.
Experts say that the ratio of water and rice during its cooking must be strictly observed by cooks. Otherwise the dish will not work as tasty as we would like.
Соотношение воды и риса при приготовлении homemade dishes can be different. An important factor in determining the amount of these ingredients is the final product. In other words, the magnitude of these proportions depends directly on what kind of dish you want to get.
The most popular cooking methodconsidered cereal is its cooking on the stove. Such rice is very often served as a side dish for fish or meat. Also, boiled grits are used to form such semi-finished products as stuffed peppers, hedgehogs, and so on.
If rice cooked on the stove is necessary for stuffing the cake, then it is very important that it is crumbly and its grains do not stick together, but are well separated from each other.
Start cooking the cereals should beonly after it has been thoroughly processed. For this rice is sorted and washed. If necessary, it can be kept in water for some time. This will speed up its heat treatment.
So what should be the ratio of water and rice whencooking? As a rule, one glass of cereal and three glasses of pure water are taken for this. By the way, when cooking rice for a garnish, few housewives adhere to these proportions. This is due to the fact that many of them add water, as they say, to the eye. The main thing is to have a lot of it.
Unfortunately, not always long-term experience of hostesses.allows you to determine the ratio of water and rice to the eye. This is especially true when it is necessary to prepare a special dish, and not just a side dish.
Many culinary professionals often havethe question of what should be the ratio of rice and water for pilaf. Experts say that this value depends on what dish you want to get: crumbly or thick. In the first case, rice with meat must be covered with a water column of 1.5 cm. As for the thicker and more viscous pilaf, in this case, the liquid above the ingredients should be at the level of 3 cm.
Now you know what should bethe ratio of rice and water for pilaf. However, the dish under consideration is not the only one where the cereal in question is used. It is very often used to prepare tasty and nutritious porridge.
How to cook such a breakfast?What should be the ratio of rice and water in a slow cooker? It should be immediately noted that the proportions for such a dish are markedly different from those presented above. What is the reason? The fact is that cooking rice in the form of porridge requires an almost equal amount of both ingredients. However, more accurate volumes will depend on the viscosity of the dish. After all, porridge can also be crumbly and viscous.
So, in a slow cooker to cook crumblyporridge, it is enough to observe the following ratio: 1: 2 (rice and water). If you need to get a more viscous dish, then the proportions should be changed to 1: 3. Due to the large amount of liquid, rice grains will boil over more strongly, contributing to a thicker porridge. In this case, you need to cook it for a very long time.
Теперь вам известно, как следует варить рис на garnish for pilaf and porridge. Usually all the proportions of such ingredients are indicated in cookbooks. However, they are described in grams. If you do not have at hand a kitchen scale, then you can use a regular faceted glass. Experts say that it contains about 200 g of dry cereals. As for the liquid, this container is designed for 250 ml.
It should also be noted that all describedproportions can be observed not only in the process of cooking rice in water, but also during the preparation of cereal dishes in milk. Although it must be borne in mind that such a product has a certain fat content. Therefore, it is much thicker than ordinary water. In this regard, experienced chefs recommend using a little more milk (about 30-40 ml). In this case, your porridge will turn out exactly the consistency that you need.
