After special steaming, the rice grains acquire a translucent amber color.

Parboiled rice is very easy to cook - it turns out to be crumbly, the grains do not stick together even if you reheat them. For this reason, most cooks choose steamed rice - both porridge and other dishes from it are simply delicious.

If you reheat cooled rice, you can make sure that it has not lost its taste. But it should be borne in mind that parboiled rice during steaming loses about a fifth of its beneficial properties.

How to prepare rice for cooking

Place the rice in a container that is about twice the volume of the cereal. It will be more convenient to rinse in such a container. Fill the rice with water, lower your hand into it and begin to perform, as it were, massaging movements. Drain and refill the container. Rinse the cereal for about 3-5 minutes.

Soak the washed rice for half an hour in cold water. After this time, put the cereal on a sieve to drain the liquid.

Rice cooking methods

Take a saucepan with a thick bottom, pour the cereal from the sieve into it, fill it with water again. The ratio should be as follows: for one part of rice 1.25 parts of water. Place the pot over high heat, but leave the lid on. Wait for the contents to boil. Then the heating must be reduced.

To cook rice properly, it is important to adhere to a clear technology. Photo: thinkstockphotos.com

Cover the saucepan with a lid and simmer the rice over low heat for another 25 minutes. After that add salt to the cereal, you can put butter.

According to the recommendations of some culinary experts, rice should be immersed in boiling water without presoaking and boiled for half an hour. In this option, the ratio should be as follows: one and a half glasses of rice will need a liter of liquid. The proportions must be observed as carefully as possible, and the lid should not be removed from the pan during cooking.

Now you can remove the lid, remove the pan from the heat and cover with a towel. Leave it on for 10 minutes. Steam will come out of the rice, excess moisture, it will become dry and crumbly.

Rice can be served as a garnish with fish, meat, used as an ingredient in appetizers and salads. Rolls, sushi and other oriental dishes are hard to imagine without it. Rice can be used in dishes sweet and salty, spicy and spicy, it is suitable both for desserts and puddings, and for casseroles - everything will depend on the imagination of the chefs.

There are 3 more ingenious rules for cooking rice that you should know, watch the video!

How to cook parboiled rice properly? How is it useful? Food is getting more expensive - and it’s not surprising that I asked myself such a question. Indeed, despite the increase in prices, rice is still one of the cheapest components of the daily menu.

Parboiled rice: health benefits

A distinctive feature of parboiled rice is that the unrefined, moistened rice grains are subjected to severe pressure from the hot steam. And only after that the grains are cleaned from the shell and polished. Externally, the rice acquires a transparent light beige color, and all vitamins from the bran are absorbed into the core under the influence of steam.

Unlike white rice, parboiled rice after industrial processing retains vitamins and amino acids by almost 80%. It is such rice that is most rich in vitamins B, PP, H and E. Fiber, which is contained in parboiled rice, is a powerful sorbent that removes toxins and toxins from the body, and also improves intestinal motility and normalizes digestion. At the same time, plant fiber of fiber helps in the fight against excess weight, since it does not contain calories, but provides sufficient saturation of the body. Unlike wheat, rice is gluten-free. Therefore, this cereal is recommended for people who are allergic to gluten.

It is rice that earlier than other cereals can be given to babies as the first complementary food, even instead of milk. Decoction of parboiled rice restores disturbed digestion, and boiled parboiled rice is the basis of the diet for recovery from injuries and surgeries. With regular consumption of rice, positive changes in complexion and skin condition are visible, sleep and mood improve. Boiled rice is recommended for diseases of the genitourinary system.

How to cook parboiled rice properly

Do not soak parboiled rice before cooking. This significantly reduces the overall cooking time. You don't even need to wash parboiled rice, because hot steam cleans it much better than any washing in warm water. True, the process of boiling parboiled rice itself takes longer than usual. But you can cook it not only in clean water, but also in water with spices, meat, vegetable or fish broth.
To boil parboiled rice in water, take a glass (250 ml) of drinking water for every 100 grams of dry rice, pour the water into a saucepan and bring to a boil. When the water comes to a boil, place the rice in it and add spices, if necessary. Reduce heat to a low level, cover the pan with a lid and leave for exactly 20 minutes. After that, transfer the pan to a cold burner and leave for another 5 minutes without removing the lid.

This cereal is cooked in a multicooker in about the same ratio: for 200-250 ml of water - 100 g of dry rice. Rice and water are added to the multicooker bowl, salted, sprinkled and cooked in the "Cooking", "Buckwheat", "Pilaf" mode (the mode depends on the multicooker model) for 30 minutes.

To cook parboiled rice in the microwave, use suitable utensils (ceramic or glass, no metal handles or decor). Take twice as much water as rice (100 grams of rice - 200 ml of water) and place it all in a container so that there is plenty of free space. Place the lid on the pan, leaving a large gap for the steam to escape. Turn the oven on at full power for 15 minutes, stopping cooking every 5 minutes and stirring the rice. Add spices or oil after cooking.

To boil parboiled rice in a double boiler, use a special container called the Rice Bowl. Put dry rice in it and pour water directly into the bowl, 200 ml for every 100 grams of rice. Add spices immediately to taste. Close the lid of the steamer and turn it on for 35 minutes. After the signal, let the boiled rice steep in the bowl for another 10-15 minutes, serve as a side dish for meat or fish dishes.

Steamed rice milk porridge recipe in a slow cooker

This recipe is perfect for baby food. And adult lovers of milk porridge will like it.

Rinse the rice in an amount of 100 grams, cover with water (one and a half glasses). Cook in the "Buckwheat" mode, after the signal add a glass of hot milk, sugar to taste and a piece of butter. You can also add a handful of steamed raisins. Turn on the “Keep warm” mode, wait 15 minutes, then serve hot porridge to the table. The kid will be delighted with such a milk breakfast!

Rice is a famous cereal from which many different dishes can be prepared. Today, stores offer a wide selection of varieties of this cereal. We are worried about parboiled rice, many people talk about its unimaginable benefits and taste. Whether this product deserves our attention, now let's figure it out.

What is the difference between plain and parboiled rice?

First, let's figure out how this type of cereal is obtained. The harvested unrefined grains of rice are moistened and then steamed at high temperature under pressure.

Only later they are cleaned from the shell and polished, but this procedure is more harmless, because all suitable substances are more closely fixed in the center of the core. This is the main difference between parboiled rice and plain cereals. Thanks to the steam treatment, the grains become a clear beige color.

The benefits of parboiled rice are quite huge and lie in the future:

• the composition of cereals contains about 75% of carbohydrates, which allow you to preserve the feeling of fullness for a long time. It contains various minerals, vitamins, amino acids and other suitable substances. White rice cannot boast of such a rich and full-bodied composition;
• it contains a lot of fiber, which allows you to collect and remove all substances harmful to the body and remove them from the body. In addition, insoluble fiber improves intestinal motility, which has a positive effect on the digestive system. Fiber helps to quickly satisfy hunger, and it will also give satiety for a long time;
• This cereal is free of gluten, which many people are allergic to. Rice will be a perfect food for people with gastritis and ulcers, because it can form a lot of mucus that envelops the stomach.

Another difference concerns the heat treatment, from the fact that the cooking time of parboiled rice is shorter than that of ordinary varieties of this cereal. It does not even need to be washed and soaked, since all obscene substances were removed during the steam treatment. In addition, it is virtually impossible to digest it, and during cooking it actually does not lose the available suitable substances, unlike other varieties.

It is also worth noting the fact that during cooking, rice absorbs quite a lot of liquid, which means that the porridge is actually twice as large. Another fact, the fact that I would like to note that for pilaf, steamed rice is considered the best, because it absorbs spices and oil famously, while remaining crumbly.

How to cook parboiled rice?

A huge plus of this cereal is that even a primitively cooked porridge without any additions turns out to be crumbly, appetizing and fragrant. The main thing is to follow some heat treatment rules.

Let's start with the most basic cooking option and learn how to cook parboiled rice in a saucepan on the stove top. The most important thing is to observe the proportions, so for 1 tbsp. rice you need to take 2 tbsp. water. If you want to cook a more appetizing and fragrant dish, then use broth instead of traditional water, or easily add spices.

First, pour water into a saucepan and bring it to a boil, and then add cereal and salt to taste. If you are monitoring your weight or want to lose weight, then salt should be abandoned. Stir everything, cover and cook over low heat. Let's figure out how much to cook parboiled rice correctly, so the duration of heat treatment should be - 20 minutes. It is not recommended to stir during cooking, because this will lead to the formation of starch, the one that will make the porridge viscous and sticky.

When the time is up, turn off the heat, open the lid and cover everything with a towel on top, leaving for 10 minutes. This will allow excess moisture to evaporate. At the end, you should put a little oil and loosen everything well. If desired, it is allowed to supplement the porridge with dried fruits, as well as fresh fruits and vegetables.

Consider other cooking methods:

Let's start by preparing steamed rice in a slow cooker, one that will not differ in any way from porridge made by the traditional method. Put cereals and water in the multicooker bowl, considering that 200-250 ml of water should be taken for every 100 g. Add salt and spices if desired. Depending on the chosen technique, you need to prefer the program: "Cooking", "Buckwheat" or "Pilaf". The time should be set to 30 minutes. After the beep, do not open the lid, but leave it still for 5 minutes;

You can cook porridge in the microwave. First you need to prepare the right dishes, which should be made of ceramics or glass. In addition, it should be large, from the fact that remember that the croup will increase in size. You need to take cereals and water, considering that the liquid should be 2 times larger. The selected container should be covered with a lid, leaving a small gap so that steam can escape. Turn on the microwave oven at full power and set the time to 15 minutes. Mainly the whole 5 min. stop and stir the porridge. After the time has passed, it is worth adding salt, spices and oil;

Another cooking option is in a double boiler. In this case, you should take a special container prepared for rice. Put dry cereals into it and pour in water, considering that 200 ml of liquid should be added to 100 g of product. Also add salt and spices, and then close the lid and turn on the steamer. As for how much it costs to cook porridge, the cooking time is 35 minutes;

There is also a separate technique prepared for this cereal - a rice cooker. Put the cereal in a bowl, considering that from 250 ml of product, about 500 ml of ready-made porridge is obtained as a result. Later, pour in water, the number of which should be 2 times more than cereals. Add spices, salt and oil as desired. Make sure that there are no grains in the bowl above the tier of water, because they will primitively burn. Close the rice cooker and turn it on. The main thing is not to open the lid during cooking, because you will release the necessary steam for cooking. When the porridge is ready, the equipment will turn off by itself. Later, let the croup stand for 10-15 minutes. and only then is it allowed to open the lid. Stir and serve immediately.

If rice did not become crumbly after cooking in these ways, then it is worth changing the dosage. The crappy conclusion may be due to the fact that the technique is different and the result may also be different. In the event that the cereal remains raw, then it is allowed to bring it to readiness on the stove.

Since steamed rice pilaf turns out to be hefty appetizing, we suggest looking at the recipe for its preparation. Prepare the following products: 1 kg of rice, 1.5 kg of meat, 0.5 kg of carrots and onions, vegetable oil, a pinch of salt, black and red pepper, and 4 more cloves of garlic, 2 teaspoons of cumin, barberry and turmeric.

Cooking scheme:

• prepare meat and vegetables. Chop the onion into rings and fry it in a cauldron in hot oil. Then add carrot slices, minced garlic and meat. Simmer covered for 5 minutes. Add the spices, stir and pour in the water so that it completely covers the contents. Close the lid and simmer for 30 minutes. on minimal heat;
• after that, add rice and pour in warm water so that its tier is a couple of fingers above the contents. Do not stir. Cook, covered, until the liquid is absorbed. Later, open the lid and make a hole in the pilaf itself so that unnecessary steam comes out. Cook for another 30 minutes.

Parboiled rice is perfect not only for pilaf, but also for cooking, risotto, pudding, casserole and various desserts. In general, such porridge will become a wonderful side dish for fish and meat, and it is allowed to supplement it with various sauces. If you like hearty salads, then add this particular type of cereal to them.

Now you know how to positively cook parboiled rice in a traditional saucepan, slow cooker, and other methods. We believe you have made sure that this product deserves to be added to your family's diet.

Greetings, dear readers. Feeding a family is not an easy task for any housewife. I would like to pamper loved ones with delicious and hearty dishes, without spending too much time at the stove. In this case, manufacturers offer instant side dishes. For example, steamed rice, how to cook such cereals and how it differs from unprocessed cereals, I propose to figure it out.

Why Parboiled Rice is Good

Groats are very popular in Slavic cuisine. All kinds of soups and cereals with their addition have been and remain the basis of the daily diet. Rice groats are especially popular with housewives. Dairy dishes for breakfast or dinner are prepared from it, served as a side dish for fish, cutlets, beef stroganoff.

In terms of time, such cereals are cooked for a rather long time, the cooking cycle can take up to forty minutes.

To speed up the process, manufacturers have invented a way to bring cereals to half-readiness even at the stage of industrial processing. Unrefined rice grains are held under pressure, passing steam through them. After that, the cereal seeds are freed from the shell.

Polished grain is obtained by additional processing, after which the rice acquires a pleasant amber hue and becomes transparent. The cooking speed of the processed cereal is halved. The nutritional properties are only improved after exposure to steam. Heat treatment allows you to preserve some of the nutrients contained in the grain shell.

In addition to the short cooking time, the product has another useful quality. Parboiled rice contains less starch, so it does not stick together, and remains crumbly in the pan even after cooling. Reheating will not affect the taste and aesthetic qualities; the side dish will look just as appetizing as if it had just been cooked.

Varieties of rice groats

According to its shape, it is customary to distinguish between long-grain, medium-sized and round cereals. The latter contains a large amount of starch. Its grains stick well together, therefore they are used for preparing sushi or dairy dishes.

Long grain rice (white, brown, red) is ideal as a separate side dish. Varieties with medium-sized grains are good for pilaf, risotto, paella, soups. Boiled, they are added to salads.

How to cook parboiled rice properly

Even an inexperienced housewife can cook properly steamed rice. The process differs from cooking ordinary, untreated cereals only in shorter duration.

The first way

First, rinse the beans with running water several times to remove excess gluten.

Pour water into a saucepan at a rate of two to one, that is, 400 ml of liquid is needed for a glass of cereal. Place the rice and cookware over low heat. After the water boils, salt the cereal, add a spoonful of sunflower oil to it.

Cover the pot with a lid and cook until the liquid has completely evaporated. Cook cereals for a side dish for 20-25 minutes. Try not to stir the rice during the process so that it is whole and looks nice on the plate.

Method 2

The second method of cooking steamed cereal will be appreciated by the owners of electric stoves and busy housewives. The technology allows you to save energy, and besides, you will not have to keep an eye on the pan for a long time. Prepare boiling water, pour the prepared product with it in a ratio of 2: 1.

Salt the porridge, let it simmer on the stove for five minutes, then disconnect and leave the cereal to rise under the lid for another twenty minutes. Fill with oil. This method is best suited for steamed long grain rice.

You can also watch this video:

In a multicooker

How to make crumbly rice for a side dish in a slow cooker, see this video:

Milk porridge

Cooking cereal porridge with milk is technologically more difficult than boiling in water. In this case, you need to accurately calculate how much rice is required, since it is undesirable to add liquid during the cooking process. For one part of the cereal, take one part of water and three parts of milk.

How to cook delicious milk porridge, see this video:

Original garnish

How to prepare an original and special rice side dish, see these videos:

On the basis of crumbly porridge, you can create many meat and vegetable dishes. If you adhere to a system of proper nutrition, then steamed rice will come to the rescue. How to cook it correctly, we figured it out.

Feel free to experiment with food ingredients to diversify your menu. Groats go well with tomatoes, eggplants, zucchini, mushrooms, chickpeas. Of protein products, shrimp, any meat, poultry are suitable as a filler.

That's all. I say goodbye to you for a short while, until the next article.

In the store, you can get confused by the variety of products presented. Even the rice we are used to is different: polished, steamed, wild. When buying a new variety for themselves, housewives think about how to cook this cereal so that it turns out to be crumbly and tasty, because rice will become not only an excellent side dish for meat or fish, but also suitable for making salads, snacks and pilaf.

Product characteristics

How parboiled rice is cooked

Connoisseurs of a healthy lifestyle, supporters of proper nutrition, and all lovers of delicious food should pay attention to this type of rice. To make it tasty and gritty, here are some recipes. From them, even a novice owner or hostess will understand how to cook friable parboiled rice. The most important rule is to spare no time and thoroughly rinse the grain in several approaches until the water remains clear after rinsing. The proportions should be observed: 1 glass of dry rice to 2 glasses of water. The washed rice is placed in boiling salted water; no spices are added at this moment. Then the heat is reduced, the pan is covered with a lid, and during the cooking process it is not raised.

How much to cook parboiled rice? The given amount will be ready 12 minutes after boiling. For the same amount of time, you need to let the rice brew under a closed lid, removing it from the stove. Only then is it recommended to add oil and spices to the dish.

Other pot cooking options

Above were the standard rules, after studying which it is easy to answer the question of how to cook parboiled rice. Now we will give other recipes for its preparation:

• The washed rice is poured with chilled water and left for 1 hour. Then add some more water and simmer for 5-7 minutes. The dish is not stirred during cooking.
• The parboiled rice is washed and soaked in water for 15 minutes. Throw it back on a sieve and wait for the water to drain completely. Preheat the pan, pour the prepared rice into it. Stir it without removing it from the heat until all the moisture has evaporated. Pre-boil the vegetable broth, remove the vegetables from it, lay the dried cereal. When the broth boils, the heat is reduced and cooked under a lid for 10 minutes.
• How to cook steamed rice in an army way: wash it to clear water, throw it into a boiling liquid and wait for it to boil. At this moment, the contents of the pan are discarded on a sieve and washed with clean running water. Then the rice is placed in cold water, put on fire and cooked until tender, without interfering.

Separately, it should be noted that cookware (usually a saucepan and sometimes a frying pan) for cooking must have a thick bottom so that the cereal does not burn.

Method of cooking in a multicooker

Many owners have already equipped their kitchens with a useful and convenient appliance that allows you to minimize the time spent at the stove. This wonderful saucepan cooks, stews, and bakes (depending on the built-in functions). How is parboiled rice cooked in a slow cooker? The standard way is to use the Pilaf mode, and then replace it with Heating. The proportion of cereals to water changes by 1: 3, and the amount of loading and cooking time depend on the capacity of the bowl, for this it is worth studying the attached instructions. The steamed cereals are washed and soaked for an hour, then transferred to a multicooker, water is added and the desired mode is set. Switch the function 10 minutes before the end of cooking. You can experiment with this device: use the Buckwheat mode, which is suitable for cooking rice on rolls and sushi, or Milk porridge.

Cooking in a double boiler

How to cook long grain parboiled rice? If you have a double boiler, cook in it. It will retain all the nutrients of the product in question. Rice is washed several times until clear water. After that, you can soak it in hot liquid for half an hour, this will preserve all the nutritional value of the grains. Then the cereal is thrown back on a sieve and the water is allowed to drain for about 15-20 minutes. For 1 cup of rice, take 1.5-2 cups of water, at the exit you get 3 cups of crumbly side dish. It is advisable to serve the ready-made rice immediately on the table. To make the dish airy and not stick together, during cooking it is sprinkled with lemon juice or a little vegetable or butter is added. Rice is placed in a special container for cooking cereals, water is poured there. If the cooking time for porridge is not automatically detected, the timer is set for 30 minutes.

Microwave Oven Features

Almost all owners of microwave ovens only heat food in them, forgetting that this is also a multifunctional device. You can also bake, cook and bake different dishes in it. Rice is no exception; any variety of rice is easy to cook in the microwave. The grain is washed until the water is clear. Then it is transferred to a glass container suitable for microwave ovens, and it should take no more than half the volume, because the finished product will be 2 times larger. Pour the groats with water, cover with a refractory lid and set the cooking time to 15 minutes. After the end of the program, leave the dish in the microwave for the same period - this will make the rice softer and more tender. It is only necessary to remove the container using tacks. After that, the garnish is stirred with a wooden spatula or spoon and seasoned with butter.

Pilaf with parboiled rice

Ingredients:

• Meat 500 gr.
• Parboiled rice 500 gr.
• Carrots 400 gr.
• Bow 2 pcs.
• Seasoning for pilaf 1 tbsp
• Barberry 0.5 tsp
• Zira 0.5 tsp
• Turmeric 0.5 tsp

Preparation:

1. Rinse the rice thoroughly at least 3 times so that the water becomes clear and soak in cold water.
2. Wash the beef, dry and cut into cubes.
3. Heat a cauldron or saucepan with a thick bottom in a gas stove. Heat sunflower oil in it and fry the meat for 10 minutes until golden brown.
4. Peel the onion, rinse in water and cut into slices, fry with the meat until the onion is golden brown. Read more:
5. We wash the carrots, peel, cut into straws.
6. We send it to the meat frying and fry everything together for 4 minutes.
7. Add salt, seasoning, cumin, turmeric, barberry, washed raisins, pour boiling water so that the water completely covers the meat. Reduce heat and simmer for 30 minutes over medium or low heat.
8. Add rice and pour boiling water over again (should cover the rice by 1 cm).
9. It is important that at this stage the fire is at its maximum. As it boils, you need to gently stir the rice.
10. When the rice has absorbed the water, gather in the center and poke a hole with a wooden stick to evaporate the excess water.
11. Cover with a cloth, close the lid. Set the fire to the lowest and leave it there for 25 minutes.
12. Open the lid, remove the cloth and stir. The pilaf is ready.
13. Serve on separate bowls or on a large platter. Decorate with herbs if desired. And of course, we traditionally serve cakes with pilaf.

This dish can be prepared for the everyday menu and for the festive table, the main thing is to approach the cooking process with a soul, then it will delight your loved ones and friends. Bon Appetit!