Rice is one of the oldest and most common cereals in the world. People started to grow rice about 9000 years ago.
Systematic consumption of rice food has a beneficial effect on the general state of the body, it removes toxins from the body, improves the functioning of the gastrointestinal tract, vascular and nervous systems.
It is possible to distinguish white polished, unpolished, steamed, brown, red, round-grain, medium-grained and long-grain. The usefulness of different species is not the same. The product with the trade name "black rice" is not rice at all, although it is also a useful crop.
In any case, we can prepare delicious dishes with rice or prepare your favorite cereals for garnish separately.
Tell you how to prepare a delicious rice for a garnish, and what kind of cereals to choose for different dishes.
The basic general idea of making a delicious rice for a garnish looks like this: it is washed and boiled, sometimes washed once more. Alternatively, the groats are first fried in fats, then water (and sometimes other liquid products) is added and cooked. The cooking time for cereals of different grades is different, usually the rice is cooked from 8 to 20 minutes.
How tasty to cook rice for garnish to chicken - recipe
Depending on how the chicken is cooked, choose rice. For a stewed chicken curry or chicken fried with vegetables in Thai style, the most suitable rice is jasmine or basmati. Also good is polished long grain and red rice - this is generally a separate song, it is super-useful. For stewed chicken in mushroom or light sauce, as well as for baked or fried, any varieties, preferably those that are not too boiled and stick together (such for fish), will do.
Ingredients:
- rice - 2 cups with a capacity of 250 ml;
- water - 6 glasses or more.
Preparation
Rice measure the glass in a non-working working bowl, several times rinse with cold water, while actively mixing. Fill rice with boiling water for 3-5 minutes, wash it several times with cold running water, drain it, after which you can drop the rump on a sieve.
In a saucepan, a cauldron or a saucepan, pour the rinsed croup with the indicated amount of water, bring it to the boil and cook it to the desired degree (taste it). In the process of digestion, do not mix rice at all, unless you want it to boil and coalesce. By time: polished white - 8 minutes, unpolished golden - 12-16 minutes, red - up to 20 minutes sometimes and slightly more.
When, in your opinion, the rice has boiled to the desired degree, cover the container with a lid so that a small gap is formed, just a few millimeters, tightly grasping the pan with both hands by using a towel and gently draining the water. You can pour boiled water (that is, rinse) and drain it.
It can also be washed with a sieve, it is much more convenient.
Well, here is a crumbly rice for a garnish ready, immediately put it on a serving dish, next to or above - cooked chicken and served to the table. If after that you have some of the finished rice left, it is advisable to add a little oil to it and mix it to avoid sticking.
Delicious rice on garnish to fish
Any rice can be suitable for fish, but it's best to use a white quick-breaking and slightly sticky.
Ingredients:
- rice white - 2 cups;
- water - 6 glasses.
Preparation
A well washed rice in cold water is cooked for 8-10 minutes after boiling. Excess water is drained, you can rinse. Fig beautifully put on the plate through a special through-form (ring or other). Next we lay out the fish, we pour all the sauce.