Healthy rice dishes. Tasty and practical: what can be cooked from boiled rice

What can be cooked from rice: recipes for popular and delicious dishes from the site site

Rice is a versatile cereal. Among its undeniable advantages are a huge variety, many-sided useful properties and a wonderful taste loved by many. Traditional rice dishes are found in many cuisines of the world: in Spanish - paella, in Italian - risotto, in English - pudding, in Chinese - rice cakes, in Japanese - sushi, in Central Asian - various pilafs.

The range of dishes that can be prepared from rice is huge. Friable meatballs, fragrant porridge, tender pudding, crispy casserole, juicy cabbage rolls... Rice is stuffed into kulebyaki and pies, vegetables (peppers, zucchini, tomatoes) are stuffed, it is served as a side dish, cooked as a main course, added to salads, appetizers and soups. Rice is good with any sauce: salty, sweet, sour, spicy, spicy.

Rice makes delicious desserts - sweet pilafs, risotto, puddings, casseroles, soufflés. In desserts, rice goes well with a variety of fruits, sweet sauces, fresh and dried berries, dried fruits, honey, nuts, in salads, soups and second courses - it harmonizes wonderfully with greens, herbs, fresh and stewed vegetables.

Rice is able to create a harmonious union with almost any spice. Barberry, fennel, turmeric, saffron, bay leaf, curry, garlic, pepper will be appropriate in savory rice dishes. And cinnamon, cardamom, vanilla will perfectly “sound” in puddings and sweet pilafs.

What to cook with rice: recipes

Recipe 1.

You will need: 2 sweet peppers, a handful of pitted raisins, 1 onion, half an eggplant, 300 g of long-grain rice, 3 tomatoes, 50 ml of olive oil, half a glass of green beans, 0.5 teaspoon of salt, 700 ml of hot water or broth.

Rinse vegetables and pat dry. Dip the raisins in boiling water. Preheat the oven to 220°. Rinse rice. Cut the pepper into strips, tomatoes into cubes, onion and eggplant into half rings. In a frying pan over low heat, heat the oil and, stirring constantly, brown the onion and raisins (no more than 2 minutes until the raisins swell), add the beans, peppers and eggplant. Simmer for 3 minutes, then put the tomatoes in the pan, mix everything and remove from the stove. Put the stewed vegetables in a baking sheet, level, put rice on top, pour in hot broth and salt. Bake rice with vegetables at the middle level of the oven for about a quarter of an hour, then stir and cook the same amount, that is, a total of half an hour. Serve immediately.

Recipe 2.

You will need: 1.5 cups of basmati rice, 2 cloves of garlic, a walnut-sized piece of fresh ginger root, 4 tablespoons of sesame oil, a pinch of crushed cardamom seeds, 1 small hot red pepper, 3-4 green onion feathers, 2 teaspoons of seeds sesame seeds, 2 cups water, a pinch of ground cinnamon, salt to taste.

Rinse the rice thoroughly, discard on a sieve and shake well several times, and then fry until brown, stirring constantly, in sesame oil in a frying pan. Sprinkle the cereal with cardamom, cinnamon and cook for another half a minute. Then pour in half a glass of water, stir, and when it is absorbed, pour in another portion of water and so continue to pour in all 2 glasses, as the liquid is absorbed. Peel and chop the ginger and garlic. Rinse green onions and hot peppers and cut into thin rings. Add all the spices (pepper, garlic, ginger and onion) to the rice, salt and cook for another 5 minutes. Serve spicy rice sprinkled with sesame seeds.

Recipe 3.

You will need: 1 kg of homemade minced meat, 1 young cabbage, 1 tomato, 1 carrot, 150 g of boiled round rice, 1 onion, 2 bay leaves, 4-5 sprigs of dill and parsley, vegetable oil, 5 black peppercorns, 1 egg, salt and black ground pepper to taste.

Finely chop the greens and onion. For the filling, mix boiled rice, homemade minced meat, greens, an egg and half a chopped onion in a deep saucer. Salt, pepper, add other seasonings if desired. Mix everything well. Wash the cabbage, remove the top leaves, cut off the top of the stalk, and cut around it with a knife to make it easier to separate the leaves from the head later. Place the cabbage in a large pot of water, boil for 15 minutes, remove, cool slightly, and then separate the leaves from the head. Now you can form cabbage rolls. Take a cabbage leaf, put some minced meat on it, first make one twist, then fold the side edges and wrap the stuffed cabbage again, until the very end. For filling, finely chop the tomato, the remaining half of the onion, and coarsely grate the carrot. Put the chopped vegetables into a frying pan with hot oil. Salt, add bay leaf, ground pepper and peppercorns. Simmer for 10 minutes under a closed lid over low heat, stirring occasionally. Put the cabbage rolls in a saucepan, spread the stewed vegetables on top, pour in water and cook over low heat under a lid for about 45 minutes. Serve cabbage rolls with finely chopped greens and sour cream.

Recipe 4.

You will need: 750 ml chicken broth, 150 ml cream, 400 g arborio rice, 400 g chicken fillet, 1 onion, 50 g parmesan cheese, 120 g cheddar cheese, 40 ml olive oil, 1 bell pepper, 200 g grated carrots, 100 g green peas (you can also use a mixture of frozen mixed vegetables).

Grate Parmesan cheese on a fine grater, cheddar on a coarse grater. Finely chop the onion. Boil the chicken, cut into pieces. Wash the rice thoroughly. Fry the onion until golden brown in a saucepan with heated oil, then add the rice and mix well so that each grain is covered with oil. Salt, season with spices, pour in the broth in which the chicken was cooked, add green peas, peppers, carrots, bring to a boil and cook on medium heat for about a quarter of an hour, stirring every 5 minutes. Add cheese, chicken to the vegetables, and then remove the saucepan from the heat, cover and let the risotto stand for 10 minutes. Serve immediately.

Recipe 5.

You will need: 1 large green apple, 40 g mascarpone cheese, 1.4 l vegetable broth, 350 g rice for risotto, 1 medium onion, 180 g cold smoked salmon, 120 ml dry white wine, 5 parsley sprigs, freshly ground black pepper, a handful rocket, 1 teaspoon lemon zest, extra virgin olive oil.

Finely chop the onion and parsley. Rinse the rice well. Peel the apple and cut into small cubes. Cut 1/3 salmon into thin slices, and the remaining piece into cubes, like apples. Put the broth on the stove, and when it boils, reduce the heat to low. Fry the onion in oil until golden brown, add the apple slices and fry for 1 more minute. Next, add the rice, fry for another 1 minute, pour in the wine and cook until it has evaporated. After that, reduce the heat, add a ladle of broth to the saucepan and stir until it is absorbed. Next, pour in another portion of the broth. Cook rice for 15 minutes, stirring constantly and gradually adding vegetable broth (you may need a little less or a little less, depending on the rice cereal). Taste the rice: if it's hard on the inside, pour in another ladleful of broth, add pepper, salt, and remove the saucepan from the heat. Top the rice with salmon cubes, mascarpone cheese, parsley and lemon zest. Add other spices as desired and leave covered for another 5 minutes. Divide the finished risotto among plates. Serve with a light drizzle of lemon juice and garnish with the remaining salmon slices and arugula.

Recipe 6.

You will need: 1 liter of milk, grated zest of 1 lemon, 250 g of arborio rice, 1 tablespoon of butter, half a glass of candied fruits, 1 tablespoon of dried bread crumbs, 4 eggs, half a glass of chopped almonds, powdered sugar for dusting, a pinch of salt, 100 g of sugar , detachable baking dish.

Boil milk with sugar and half a lemon zest, add a pinch of salt, add rice and cook over low heat for 25 minutes. After that, stir the rice periodically until it cools. Cut candied fruits into small pieces. Separate the whites and yolks. Add yolks, candied fruits, remaining zest, almonds to boiled and cooled rice and mix everything. Whisk egg whites into a strong foam with rice mixture. Grease the detachable form, sprinkle with bread crumbs, lay out the rice and bake in the oven at a temperature of 180 ° for 35 minutes. Decorate the cake with powdered sugar before serving.

Recipe 7.

You will need: 100 g of arborio rice, 0.5 l of milk, 50 g of sugar (can be brown) and butter, 500 ml of cream with a fat content of 35%, a pinch of nutmeg. For apples: a quarter cup of sugar, 4 apples, 50 g of butter.

Melt the butter in a saucepan, add the rice, mix well and sweat for 1 minute. Combine the cream with milk, pour the milk-cream mixture into a saucepan with rice, add sugar and cook, stirring constantly, until it has completely melted. After that, pour the milk mass into a baking dish, season with nutmeg and put in an oven preheated to 140 ° for 2.5 hours. Stir the pudding with gentle movements every half an hour, and in the last 15 minutes increase the temperature to 160°. Finely chop the apples peeled from the cores and skins, sweat in butter for 3-4 minutes, add sugar and cook for another 12 minutes, stirring occasionally. Add 2 tablespoons of apple caramel to the pudding and mix well. To serve, top the pudding with the caramelized fruit and drizzle with the remaining caramel.

Recipe 8.

You will need: half a glass of arborio rice, half a glass of dry cherries, 1.2 liters of milk, a pinch of vanilla sugar, 120 ml of cream with a fat content of 35%, 2 tablespoons of dark rum, 1 glass of sugar.

Pour milk into a saucepan, add sugar and heat over medium heat. Pour in the rice when the milk boils, bring to a boil again, reduce the power of the fire and cook under the lid for 75 minutes, stirring occasionally. Remove the saucepan from the stove and transfer the cooked rice to a large bowl. Add rum, vanilla sugar, salt and washed cherries to it. Mix everything thoroughly, cool, cover the dishes and refrigerate for 4 hours. Whip the cream until thick foam. Remove the rice pudding from the refrigerator, add the cream, mix gently and let stand in the cold for another 2 hours.

Recipe 9.

You will need: 400 g of arborio rice, 4 sprigs of mint, 200 g of strawberries, half a glass of dry white wine, 1 green apple, half a bar of chocolate, 50 g of sugar, 50 g of pistachios, 50 g of butter.

Rinse the rice well. Remove the skin and seeds from the apple, and cut the pulp into slices, place in a saucepan, pour 300 ml of water, add sugar, let it boil and immediately remove the saucepan from the stove, cover with a lid and leave to infuse for 10 minutes. Wash and dry strawberries and mint. Finely chop the mint, cut the strawberries into pieces. Melt the butter in a saucepan, put the mint, simmer for 2 minutes, then add the rice, stir, pour in the wine and cook on the lowest heat until the liquid has completely evaporated. Then add 100 ml of apple broth to the rice. Cook again until completely evaporated and repeat the same (add the broth in small portions) until the rice is cooked. Add strawberries to the finished rice (set aside 1/3 of the berries), mix everything and immediately remove from heat. Cover the saucepan with a lid and set aside. Meanwhile, chop the pistachios with a knife and grate the chocolate. Serve the risotto garnished with strawberries, pistachios and chocolate. Instead of arborio rice, other starch-rich varieties can be used for this dessert, such as vialone, carnaroli and nano.

Recipe 10. Sweet pilaf with pumpkin, spices and dried fruits

You will need: 200 g of long-grain rice, 70 g of prunes, 50 g of raisins and dried apricots, 200 g of pumpkin pulp, 40 brown sugar, 3 tablespoons of liquid honey, 350 ml of hot water, 1 tablespoon of butter, a pinch of cardamom, saffron and ground cinnamon.

Soak rice for 1 hour in cold water. Cut the pumpkin into small cubes and mix with sugar. Soak raisins with dried apricots for 10 minutes in warm water. Drain the liquid, and put the dried fruits on a paper towel, let them dry, cut the dried apricots into thin strips. Melt the butter in a thick-bottomed saucepan, put the pumpkin and steam over medium heat for 5 minutes. Then put dried fruits and spices in a pot with pumpkin, spread rice on top, carefully level, pour hot water and bring to a boil over high heat. After that, cook the rice under the lid over medium heat for 15 minutes, reduce the heat again a little and let it simmer for another 20 minutes. Remove the pan from the stove, cover with a towel, let the pilaf “rest” for 15-20 minutes, and then turn it over onto a beautiful plate, pour over honey and ... enjoy. Bon appetit!

Rice is simply a wonderful cereal, one of the most beloved and desired on our tables. When properly prepared, it does not get boring. We hope that the rice recipes described in this article, as well as our tips on how to properly cook this cereal, multiplied by your experience and imagination, will help you delight your household and friends with fragrant, mouth-watering and delicious rice dishes. Bon appetit!

What to do if boiled rice is still in your refrigerator? There is only one way out: cook further!

I cooked a bunch of rice. It was a pity to throw it away, so I made cutlets out of it. Great topic, as it turns out. But what if the boiled rice is still in your fridge? There is only one way out: cook further! And experiment, experiment, experiment.

So, what can be cooked from boiled rice?

VEGETARIAN RICE CUTLETS

thecoffee-break.com

I already told you about them. Actually, it was with them that a series of experiments with boiled rice began. Cook these rice patties for 15 minutes maximum. The recipe can be viewed.

I also prepared a few more recipes and already told you about them. Boiled rice can be added to:

In addition, many more delicious dishes can be prepared from boiled rice.

SALAD WITH RICE, APPLES AND BAKED PUMPKIN

cooknourishbliss.com

We cut the pumpkin into small pieces and bake in the oven (about half an hour at a temperature of 200 degrees). When the pumpkin is ready (it is very easy to check - it should be easily pierced), put it in a deep bowl, add a couple of spoons of boiled rice, sliced ​​​​apples and leaves of your favorite salad.

Preparing salad dressing. We mix a spoonful of mustard, a couple of spoons of honey and three tablespoons of vegetable oil together with a pinch of salt, black pepper (ideally, in a blender, if you don’t have one, you can pour everything into a jar, close the lid and shake well). Pour salad with this dressing, mix and start eating.

BAKED RICE

mochachocolatarita.blogspot.com

Lubricate the baking dish with vegetable oil, put boiled rice on the bottom, put sliced ​​ham or hunting sausages, mushrooms and other favorite vegetables (green peas, corn, diced bell peppers, carrots) on top - all this can be both fresh and frozen ). Sprinkle generously with grated cheese and send to the oven heated to 180 degrees. We bake for 40 minutes.

RICE PIE

lemonsandlavender.com

This recipe is wonderful because you can put absolutely any filling here in the dough. I suggest making a rice and chicken pie, but you can safely substitute mushrooms or your favorite vegetables for the meat.

For the test you will need:

• butter - 150 g;
• flour - 2 cups;
• sour cream 20% - 100 g;
• salt - 2/3 teaspoon;
• baking powder - 1 teaspoon.

For the filling you will need:

• onions - 3 pcs.;
• chicken fillet - 0.5 kg;
• bell pepper - 2 pcs.;
• tomato - 2 pcs.;
• salt, pepper - to taste;
• little for frying - optional;
• grated cheese - optional.

Cooking process:

1. Cooking dough. Put the butter in a bowl and bring it to room temperature. When it becomes soft, add one and a half cups of flour.
2. Mix with a mixer or by hand. We should get such a small fat crumb. In these crumbs, first mix in the baking powder, and then the sour cream.
3. Pour the remaining flour and knead a soft plastic dough. We should get a smooth ball. If the ball does not form, add some water and knead again.
4. Cover the inside of a round baking dish with foil or baking paper so that the edges hang outward. We distribute the dough in the form - on the bottom and on the sides.
5. We put the form with the dough in the refrigerator. While the dough is resting in the fridge, prepare the filling.
6. In a frying pan, heat the vegetable oil, spread the finely chopped onion. We fry, stirring.
7. When the onion becomes soft, add the chicken fillet cut into small pieces and bell pepper to it. We are waiting for the juice to leave the chicken.
8. When the liquid evaporates, add a little vegetable oil and chopped tomatoes. By the way, pre-pour the tomatoes with boiling water and remove the skin from them.
9. When the tomatoes start juice, add rice to the pan, salt, pepper to taste and mix well.
10. We take out the form with the dough from the refrigerator, put the filling in it. Sprinkle with grated cheese and send to the oven heated to 200 degrees.
11. After 20 minutes, when the top of the pie is brightly browned, cover the form with foil. Bake for about half an hour more.

FRIED RICE WITH CHICKEN AND VEGETABLES

vanillaandbean.com

Heat a deep frying pan, add a little vegetable oil. Lay out the finely chopped chicken. Salt, pepper and leave on low heat. We are waiting for the meat to let the water in - let it stew a little in its own juice. When the liquid evaporates, pour in a little more vegetable oil and add finely chopped favorite vegetables (peppers, carrots, onions, mushrooms - at your discretion). Fry over medium heat.

When the meat and vegetables are browned, add boiled rice and your favorite seasonings (you can curry, this spice is just made for this dish!). Spices, by the way, can be replaced with soy sauce. Only in this case add less salt than usual. Fry over high heat for a couple more minutes. When serving, sprinkle with chopped herbs and, if desired, sprinkle with lemon or lime juice.

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Many national cuisines have rice dishes that have become not only the hallmark of the country, but also popular brands outside of it. In Russian cuisine, this product is not associated with complex traditions. However, rice is ubiquitous in simple and hearty meals, especially during Lent.

In the East, pilaf has been cooked since time immemorial. Not only in each country, but also in each region, there are subtleties of cooking and special recipes for this dish. The Uzbek tradition of cooking pilaf, included in the UNESCO Intangible Heritage List, can be considered a classic.

For pilaf in Fergana:

• 1 kg of meat;
• 0.5 kg of rice;
• 0.5 kg of carrots;
• 0.3 kg of onion;
• vegetable oil;
• tail fat;
• garlic;
• zira;
• barberry;
• pepper;
• salt.

For crumbly pilaf, long-grain rice is needed. The key to success is careful preparation.

Rice is washed for a long time, rubbing it in water with your hands to wash all the suspension and starch from the surface of the grains.

Lamb gives a special taste to Uzbek pilaf. In the festive version, a young lamb is used up to a year as a whole. The lamb is cut fairly large. Portioned pieces with bones are laid out when serving on top of the dish. A loin is taken from a mature ram. Everyday pilaf can be prepared from any meat.

The choice of dishes is also very important.

The necessary extinguishing mode can only be obtained in a special cauldron with thick walls.

In an ordinary pan, pilaf turns into porridge.

1. Traditionally, pilaf is cooked on fat tail fat. It is melted at the bottom of the cauldron, the roasts from pilaf are removed. You can add a little vegetable oil, but it should not have its own smell.
2. An important stage is the tinting of the oil. Chopped onions are fried until dark and also removed from the pilaf. The oil acquires a rich hue from golden to reddish. The tradition of tinting plov with turmeric or saffron came from India. Real pilaf does without this seasoning.
3. Pieces of meat are laid out in boiling fat and fried in high heat so that a crust immediately forms. The meat will retain its juice and remain tender.
4. Carrots are cut into long strips, rather large. In the finished dish, the pieces will break at least in half.
5. Onions are cut into half rings, in the process of cooking it will melt. In the finished pilaf, it is completely invisible.
6. Vegetables with meat are fried without a lid in their own juice.
7. When the carrots become soft, a part of the zira is rubbed over the cauldron in the palms. This seasoning will give pilaf a taste. The rest of the zira is covered with rice so that it retains more flavor. For a slight sourness add barberry.
8. Water is poured into the cauldron, at least 0.7 liters per pound of rice. The exact amount depends on the quality of the cereal.
9. When the water boils, zirvak, that is, a preparation for pilaf, is abundantly salted, taking into account the fact that rice absorbs most of the salt.
10. Groats are carefully laid out in boiling zirvak, evenly distributing over the entire surface. Do not stir the dish at this stage.
11. The upper contaminated layer of the husk is removed from the garlic and sunk whole heads in rice. Zira is poured on top of the cereal.
12. For half an hour, rice boils strongly without a lid. Most of the liquid should evaporate quickly. With a spoon, you can pierce the layer of rice in several places to speed up the process. Be sure to check the dish for the amount of salt. As long as there is liquid, it can be salted.
13. When there is no liquid left, pilaf is collected in a hill, covered with a ceramic bowl and a lid from a cauldron. Rice will slowly stew for another half an hour.https://www.youtube.com/watch?v=mObv4MpAMQ4

Risotto in Italian

The famous Italian dish is also cooked in cast-iron cookware, which accumulates heat well and releases it slowly. Thanks to this, rice can languish, acquiring a velvety delicate taste.

The most popular risotto recipe is Marinara with seafood. To prepare it you will need:

• 100 g of rice;
• any seafood: shrimp, mussels, squid, octopus, scallops;
• fish or chicken broth;
• olive oil;
• 40 - 50 ml of white wine;
• a mixture of peppers;
• salt;
• thyme;
• garlic.

Rice in risotto should be steamed very well, so round-grain varieties rich in starch are chosen.

1. Washed rice is poured into boiling oil and fried for several minutes until transparent.
2. Add thyme, onion and garlic.
3. Fried rice is steamed with wine. To do this, it is poured into the pan. Without covering with a lid, continue to mix the rice until the liquid has completely evaporated.
4. The broth is poured in parts so that the temperature of the dish does not change dramatically. You can add hot broth. A new portion is poured in when the previous one has already evaporated.
5. Risotto seasoned with salt and pepper
6. The dish is stewed until the rice is fully cooked without a lid. If desired, tomato sauce or cream is added to it.
7. Seafood cooks very quickly, usually 3-4 minutes is enough, so they are added at the very end. https://www.youtube.com/watch?v=bFu14kAjCow&t=29s

Japanese cuisine - Philadelphia rolls

Japanese dishes in the form of small rolls of sticky rice - sushi and rolls - have gained inexplicable popularity around the world and many unconventional variations.

For the Philadelphia roll:

• 120 g of ready-made sushi rice;
• a sheet of dried nori seaweed;
• cucumber;
• avocado;
• 60 g Philadelphia cream cheese;
• fresh salmon fillet 140 g

Rice is cooked and cooled in advance:

1. Koshi-higari or sushiki round-grain rice is boiled until tender.
2. Dressed hot with rice (or any other) vinegar, salt and sugar.

To work, you need to prepare a bowl of water with lemon juice. Sticky rice won't stick to your hands if you soak your fingers in it. In addition, you will need a special rug to form the roll.

1. Divide the nori sheet in half and place smooth side down on the mat.
2. Rice level with a layer of 1 - 1.5 cm over the entire surface of the sheet. On the long side, the croup should not protrude one centimeter.
3. Move the pastry so that the rice is on the bottom.
4. Lay the cheese in a straight line in the center.
5. Peel the avocado and cucumber, cut into strips and lay on the cheese.
6. Gently roll up the roll using the mat.
7. You will need a sharp knife to cut the fish. With salmon fillet, you need to cut the skin at an acute angle to get a perfectly even piece. Cut it into slices.
8. Spread the salmon slices across the roll. Press down lightly with a mat.

Divide the workpiece into portions with a conveniently moistened knife. One sheet of nori makes two rolls, each cut into 8 pieces.

Rice casserole with minced meat

Housewives love this international dish of boiled rice and meat for its simplicity and speed of preparation.

The necessary ingredients can be found in any kitchen:

• 700 g boiled rice;
• 500 g minced meat;
• two eggs;
• carrots, onions and any other vegetables for the filling;
• salt, pepper and seasonings.

If desired, you can make a ruddy cheese crust on top of the casserole, it will require 100 g of cheese.

1. Rice is prepared ahead of time. You can use any variety, but you need to boil it as a side dish. Sticky and thick porridge for casseroles is not used.
2. Finely chopped vegetables and minced meat are fried in vegetable oil.
3. The filling for the casserole is seasoned with salt, spices, herbs.
4. Minced meat and rice should be completely cool.
5. Rice is mixed with raw eggs.
6. In a greased form, spread half of the rice, minced meat and the remaining rice in layers. Layers should be even and lightly packed.
7. Sprinkle the top of the casserole with grated cheese or brush with an egg.
8. Bake the dish at 180ºС for about 40 minutes until golden brown. https://www.youtube.com/watch?v=rKtIBB7dhBc

Classic "Hedgehogs"

The meatballs got their funny name because of the sharp rice grains that protrude over the entire surface, like needles. To get such a decorative effect, long-grain rice is used.

For 4 servings:

• 400 g minced meat;
• egg;
• 100 g of cooked rice;
• carrot;
• tomato paste;
• a spoonful of flour;
• salt, pepper and seasonings to taste.

To extinguish, you will need about half a liter of water, its amount depends on the size of the pan.

1. Rice is pre-cooked until half cooked and cooled.
2. For meatballs, minced meat, rice and an egg are mixed. Small balls are formed. From the specified amount of minced meat, 6 - 8 "hedgehogs" will be obtained.
3. Carrots and onions are sautéed in a deep frying pan.
4. Flour, tomato paste, seasonings and salt are added to vegetables.
5. If desired, meatballs can be rolled in flour and lightly fried in a separate frying pan.
6. Pour hot water over the vegetables, put the meatballs there and simmer for half an hour under the lid over low heat. https://www.youtube.com/watch?v=-EC5rJ6z8Lo&t=290s

Cooking with chicken in the oven

Usually this dish is called "lazy rice", as cooking requires a minimum of time and manipulation.

Would need:

• portioned chicken pieces;
• vegetables: carrots, onions, peppers, zucchini and others as desired;
• 300 g of rice;
• 300 ml of water or broth;
• salt, turmeric and paprika.

The rice in this dish should be crumbly, so long-grain varieties, preferably steamed, are suitable.

1. Finely chop the vegetables, sauté in oil.
2. Rinse rice.
3. Rub the chicken with salt and any seasoning.
4. Put a layer of vegetables and a layer of rice on a baking sheet.
5. Lay the chicken pieces at a small distance from each other.
6. Sprinkle everything with salt, turmeric, paprika and pour water.
7. Put in an oven preheated to 180ºС.
8. Bake until the rice is ready for 30-40 minutes.

Plain rice balls

A very simple recipe that allows you to really use yesterday's rice porridge or an unsuccessfully cooked side dish.

Products:

• 200 g of cooked rice;
• 100 g of hard cheese;
• 100 g of ham;
• 150 ml cream;
• egg;
• salt and spices;
• breading.

Ham can be replaced with any meat or mushrooms.

1. Warm up the cream.
2. Grate cheese.
3. Finely chop the ham.
4. Combine all ingredients with rice and season with salt.
5. From the resulting sticky mass form meatballs.
6. Dip each portion into the beaten egg and roll in breadcrumbs.
7. Fry in oil until golden brown.https://www.youtube.com/watch?v=sK8k3bEg5kU

Lazy cabbage rolls with rice in a slow cooker

Simple rice dishes are even easier and easier to cook in a slow cooker. Lazy cabbage rolls are both fried and stewed in the bowl of the appliance. The result is a mouth-watering dish, after cooking which there are no dirty pans and pots in the sink.

For 3-4 servings:

• 150 g of rice;
• 500 g minced meat;
• 300 g cabbage;
• egg;
• carrot;
• bell pepper;
• tomato paste;
• sour cream;
• vegetable oil;
• salt, spices.

First, cabbage rolls are formed:

1. Boil the rice until half cooked in the "Porridge" mode.
2. Shredded cabbage and pour boiling water for five minutes.
3. Mix minced meat with squeezed cabbage, onion and rice.
4. Add egg, salt and pepper.
5. Shape into oval patties and roll them in flour.
6. Turn on the "Frying" mode, pour oil into the bottom of the bowl.
7. Fry the cabbage rolls on both sides when the bowl is hot. Fry each side for 2 minutes, then remove to a plate.

In the same fat, dressing for stewing is prepared.

1. In the "Frying" mode, lightly sauté the vegetables. Put back the cabbage rolls.
2. Mix sour cream, tomato paste, salt and seasonings. Dilute everything with the water in which the cabbage was soaked.
3. Pour the cabbage rolls with this sauce almost to the top and set the “Baking” mode for 45 minutes. https://www.youtube.com/watch?v=ek4F-kgPYsg

Rice stewed with vegetables

Lenten rice dishes can be seasoned with any vegetables and seasonings, the neutral taste of cereals is combined even with mushrooms. Thanks to this, the lean table can be made tasty and varied.

Ingredients:

• vegetables optional: onion, garlic, carrot, tomato, pepper, zucchini, green beans, peas, corn and so on;
• 300 g of rice;
• 600 ml of water;
• salt and spices.

In a large number of vegetables, rice will never stick together, so any variety can be used. If vegetables are smaller in volume than cereals, it is better to cook long-grain rice.

1. Cut the vegetables into small cubes and sauté separately in oil. You can do this in one pan, gradually shifting the finished products into a bowl.
2. Heat the spices in oil.
3. Pour the washed and dried rice into the pan. Fry it until transparent.
4. Add vegetables to rice and cover with water.
5. On low heat under the lid, bring the dish to readiness of rice.

With mushrooms in a slow cooker

All types of mushrooms are combined with rice. A particularly successful duet is obtained with White.

Ingredients:

• 300 g of rice;
• 300 g of white mushrooms;
• 350 ml of water;
• salt and pepper.

Dried mushrooms are pre-soaked and cooked as much as fresh ones. Canned dry and cook twice as fast.

1. Set the mode "Frying" for a quarter of an hour.
2. Sauté finely chopped onion for 2 minutes.
3. Add mushrooms and cook until the end of the cycle.
4. When the mushrooms are ready, add rice, salt, pepper and pour everything with water.
5. Turn on the "Porridge" mode for half an hour.

If you add pistachios, sesame seeds and a pinch of turmeric to the recipe, you get a festive version of the dish.

Carrot curry rice

This dish can be prepared in two ways.

A rather everyday option is to cook a crumbly side dish by adding curry seasoning to half-cooked rice and supplementing it with sautéed or slightly stewed carrots.

And you can cook this rice in the spirit of Vedic cuisine.

You will need one rather exotic, but, in general, affordable ingredient:

• coconut milk - 400 ml;
• carrots - 500 g;
• vegetable oil;
• rice - 300 g;
• water - 500 ml;
• curry - 40 - 50 g;
• salt - 10 g.

Loose rice is cooked separately.

If coconut milk is in dry form, it is diluted according to the instructions or with a little less water.

1. Cut carrots into cubes and sauté in oil.
2. Season with salt, curry and pour over coconut milk.
3. Simmer until done.
4. When serving, put on boiled rice in a ratio of 1: 1.

Brown rice for garnish

Brown uncooked rice takes much longer to cook than polished rice. At the same time, the grains do not boil soft, but only increase in volume by 2-3 times. If rice is soaked the day before for 6 to 12 hours, you can cook it twice as fast.

For a simple side dish:

• 200 g of rice;
• 1 liter of water;
• salt.

Soak already washed brown rice. Much less suspension and dust settles on its grains than on polished. It is enough to grind it in running water for just a few minutes.

1. The swollen grains are washed again.
2. Cook for a quarter of an hour on low heat.
3. Drain and repeat the reception again.
4. The finished side dish is seasoned with salt, butter and kept under the lid for another 20-30 minutes. The pan is covered with towels so that the rice does not cool down during this time.https://www.youtube.com/watch?v=S63gmAAseRY

Rice can be cooked in different ways. It can be spicy, sweet, spicy, sour - anything. Feel free to experiment with this cereal, and then your diet will never be boring.

Before you learn how to cook rice, you need to understand what kind of dish you need it for. Rice for rice porridge is easy to cook, rice for pilaf or rice for a side dish is more difficult to cook. Cooks are more often interested in how to cook rice for a side dish. We'll tell you how to cook rice so that it is crumbly. First, you need to rinse the rice well, the recipes contain a recommendation to rinse the rice in cold water seven times. Secondly, you need to choose the right variety of rice, different rice dishes are prepared from different varieties. Recipes for risotto, paella, pilaf usually contain information on which rice is best to cook them from. Steamed rice is easier and faster to cook, and most importantly - such rice turns out to be more crumbly. Thirdly, the recipe for cooking rice may contain advice to pre-fry the rice a little so that it does not stick together later. Finally, one more important note on the question of how to properly cook rice: 1 cup of rice should be poured with 1.5 cups of water and boiled over low heat. When the water has completely boiled away and the rice is ready, you can start cooking the rice dish. You can cook rice with stew, rice with gravy, rice with minced meat, rice with champignons or with other mushrooms. There are many options for making rice. Rice is a filler, a base. Rice dishes can be meat, fish and vegetarian, sweet. Side dishes, sweet dishes, casseroles are prepared from rice. Rice can be made into a delicious side dish by combining it with other grains. These are, for example, rice with corn, rice with beans, rice with peas and corn. Rice goes well with fish and seafood, so rice dishes with seafood are often prepared, this is rice with squid, rice with mussels, boiled rice with shrimp.

There is another important nuance to the question of how to cook rice deliciously: you need to know how to season it and what spices to use. Whether you cook rice in the oven for a side dish, or rice in pots, add a little grated ginger to it, it will give the rice an interesting flavor and sharpness. Rice you can cook without spices, but there are rice dishes and recipes where spices play a key role. Spices are especially loved in Indian cuisine, they cook rice with saffron, rice with curry. Vegetarian rice dishes are often prepared with various dried fruits: rice with prunes, rice with raisins, rice with dried apricots. In addition, meat dishes with rice often contain dried fruits, which are added to rice dishes for a special flavor. For the same purpose, rice with fruits is prepared, for example, rice with apples, rice with quince. Rice is usually seasoned with butter, cream. Rice with soy sauce is traditional in Asia.

We hope now you know what to cook with rice. If you are interested in some rice dishes that you have not cooked before, choose rice dishes with a photo.

Rice is one of the staple foods, any weekly menu must contain rice dishes. A good practical housewife should be able not only to cook rice deliciously, but also to know a lot of rice recipes, then it will be possible to easily diversify the daily menu, and, no less important, eat right. Here are some of my favorite rice dishes.

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Although the tradition of making sushi goes back centuries, the modern version of the Japanese snack was born quite recently and has gained worldwide recognition due to its practicality and originality. Making sushi with rice...

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The simplest and perhaps the most delicious pumpkin dish is pumpkin porridge. It is quick and easy to prepare, but the taste is extraordinary. And if you also add raisins and a little cinnamon to it ...

Can you cook rice? Even the most ordinary rice can become a real delicacy if cooked correctly. Learning how to cook rice is not difficult at all, you just need to know a couple of simple rules ...

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When you want stuffed cabbage, but there is no time or desire to mess with cabbage (cook, separate the leaf, etc.), this recipe for lazy cabbage rolls is the best fit. Ingredients: minced meat, rice, onion, carrot, cabbage...

Stuffed cabbage rolls can not only be boiled or stewed in tomato or sour cream sauce, cabbage rolls baked in the oven are no less tasty. A set of ingredients: cabbage, minced meat, rice...

Make this delicious Chicken Rice Soup. Delicious, nutritious and diet food. By the way, a beautiful and transparent soup is a delight not only for the stomach, but also for the eyes...

Rice pudding is not only tasty, but also healthy, which is why it is often prepared for children. There is little sugar in it, no oil at all, so this dish is an excellent choice for those who watch their weight...

• Round rice is ordinary white rice, it is used to make pilaf, paella, all kinds of cereals. Such rice absorbs water twice its own volume, so the proportion of water-rice is 2: 1
• Chinese long rice - rice has a long grain, usually takes significantly more water, up to three volumes. Proportion of water-rice 3:1
• Whole Rice (Brown Rice) - The grain is not shelled, so it takes much longer to cook and absorbs more than two volumes of water. This rice is the most useful.
• Parboiled rice - in the process of parboiling, the vitamins in the rice shell penetrate deep into the grain, thereby increasing the nutritional value of rice, while the ability of rice to absorb fats during cooking is sharply reduced. Usually, steamed rice does not boil, the grain retains its shape better, so this rice is easier to cook.
• When preparing rice dishes, measure the rice based on the number of servings. Usually, one person goes from 50 to 80 grams of rice, depending on the specific recipe.
• For salads, cook rice in plenty of salted water, then drain in a colander and rinse.
• For cereals, we take water and rice in a strict proportion, most often 2: 1, cook over low heat until cooked.
• For paella, first fry rice with seafood, then pour boiling water or broth in a 2: 1 ratio.
• Rice contains a large amount of complex carbohydrates that provide our body with energy. The value of rice also lies in the fact that it does not contain the vegetable protein gluten, which can cause an allergic reaction in some people. For such people, rice dishes are the main food, since bread, pasta, spaghetti, etc. are forbidden to them.