How much cooked steamed rice. How to cook steamed rice

“Steamed rice” does not mean that the rice is steamed. This is a direct treatment of how to cook steamed rice before eating it.

Steamed rice is rice with a beautiful golden hue and transparency that will disappear after cooking.

Steam treatment is a special technology that enhances rice quality. Unbroken rice should be soaked in cold water, and then treated with hot steam under high pressure.

After this procedure, the rice grains need to be dried and sanded. It should be noted that steamed rice is sold in stores, it has a specific color. At home, probably, it makes no sense, to do this, because it will not only take a lot of time, but will also require some additional knowledge and technological skills.

Steamed Rice - Cooking Recipe # 1

There is no special wisdom in how to cook steamed rice. For this we need to take a pot with thick walls, water and rice.

1. Rice is washed with plenty of water. If you take fragrant varieties of rice, for example, "Basmati", then such rice should be soaked in cold water and left to stand. For this we need to take water twice as much as rice. Repeat this procedure until the water is clean. Soak the rice for at least thirty minutes.
2. If steamed rice is cooked before cooking in this way, then less water is needed to cook the rice. Washed rice should be well dried in a colander or sieve for at least 10 minutes.
3. To prepare one part of steamed rice, you must take one part with a quarter of water. If, before cooking steamed rice, the croup is not soaked, then it is necessary to take liquids in proportion to one part of rice two parts of water.
4. The best dishes for cooking steamed rice according to this recipe is considered to be a pan with a thick bottom and walls, a cauldron, etc.
5. Put the steamed rice in a saucepan and pour the ox. Bring the water to a boil, remove the high heat and boil the steamed rice until ready for about 25 minutes. The peculiarity of steamed rice is that it is solid rice. After cooking, it does not stick together, but, on the contrary, will become crumbly. Each seed will be separate.

Steamed Rice - Cooking Recipe # 2

1. Pour a little oil on a preheated pan, heat it up strongly and add rice.
2. Cook the rice for a few minutes until it turns white.
3. After that, pour the rice with boiling water and cook covered with a lid until cooked, that is, until the rice takes all the water.
4. Spread steamed rice on plates, preferably with a wooden spoon, so as not to damage the seeds.

Steamed Rice Description

1. By itself, steamed rice has a slightly yellowish tint, and in the process of processing with steam it disappears, due to which the rice becomes snow-white, like ordinary white and polished rice.
2. But It is worth noting that after steam processing, steamed rice grains become more solid and cook longer than ordinary rice, and, therefore, boil down much more slowly. But the obvious plus of steamed rice is that later, in the process of cooking, rice grains do not stick together, do not turn into a homogeneous mass, but always turn out to be crumbly. And even if you reheat this or that dish, where steamed rice plays a significant role, it will still remain tasty and rich.

The benefits of steamed rice

Before cooking steamed rice, it is curious to know that, an important cereal crop in the world and an excellent source of energy is precisely steamed rice. It has many proteins and carbohydrates. Because of the lack of gluten, steamed rice is the best ingredient for preparing meals for children. For rice, there are three processing methods, which result in brown, white and steamed rice. The use of steaming recipes, in which up to 80% of the necessary substances and vitamins are transferred into the grain, will help to preserve the nutrients in steamed rice in more quantities than in ordinary rice.

ABOUT useful propertiesah, many people know rice, and how to cook steamed rice at home is interesting to many. Indeed, steamed rice is then simpler to use, it is more beneficial to the body. And after such a steam treatment, steamed rice grains become translucent with an amber-yellow tint. It is worth noting that processing rice, steam, you save more than 70% of minerals, vitamins and nutrients that are contained in the bran shell, because then it all goes, and due to this grated steamed rice becomes less brittle.

Many housewives consider rice as the most whimsical side dish. He then sticks together, it turns out undercooked, and does not have his own bright taste. However, if you carefully examine this rump, it becomes clear: there are no difficulties, there are only small features. How to cook steamed rice, how does it differ from ground white, and what is better to pay attention to? There are quite a few cooking methods that allow you to get a tasty, nutritious and aesthetically appealing dish.

What is the difference between steamed rice?

The assortment of cereals in the shops amazes with variety and rich colors. Rice can be not only white, but also yellow, red, brown and even black. Steamed grains have a pleasant yellowish tint, and compared to white polished look more solid, neat, with a distinct translucency. In fact, this is not a separate grade, but simply a method of processing high-temperature steam. Due to the effect of high temperature, starch binds, which makes the ready-made cereal viscous and sticky. So the problem of how to cook steamed rice crumbly does not even arise - it is very difficult to cook it in such a way that the grains are boiled soft or glued together. Another thing is that for each particular dish is better to buy a certain kind of cereal.

Many housewives pour plain white rice with water and leave for a couple of hours to soak and remove, if possible, all the extra starch. If you choose steamed, then no soaking is required, the starch has already been removed, and this procedure will in no way affect the quality of the side dish or the cooking time.

Which grade to choose?

If we are talking about steamed rice, it can be long grain, round or medium grain. This is exactly the type of processing of grains, and the varieties are exactly the same as in polished ones: "Basmati", "Jasmine", "Camolino", "Arborio" and so on. How to cook steamed long grain rice? This is most often about the varieties of "basmati" and "jasmine", and the method of preparation depends on the intended dish. For example, for nourishing salads, it is better to boil the grains in large quantities of salted water until ready, and then rinse them thoroughly, then in combination with other ingredients you get the perfect ensemble. For risotto, the ratio of rice to water is measured to be about 1: 2, and when preparing pilaf, the distance from the water surface to the surface of all food products entering the dish is measured.

How to cook steamed rice of medium grain and round grain varieties? This will require a little less water, it is believed that these types of cereals are boiled soft. In practice, the difference in the amount of water is small, it is possible to bring the dish to readiness if it is kept hot under the lid closed, and exact proportions are observed only in the high kitchen or when the cook is not sure.

Cooking methods

Rice can play the role of an independent side dish for meat or fish dishes, or be an ingredient of a more complex recipe. For example, pilau connoisseurs believe that it cannot be called simply “porridge with meat”, this is a special treat. Also, rice can be a part of soups, it is added to minced meat for cabbage rolls and meatballs, based on it nourishing salads are prepared, as well as many favorite Japanese dishes: rolls, sushi and onigiri.

What exactly and how to cook steamed rice? First of all, you need to choose the right dishes, the whole success depends on the temperature distribution. The worst option is an enamel pan, the croup sticks to it and can burn very easily. Stainless steel dishes also do not give a good result, it is better to give preference to a cast-iron cauldron or a ceramic pan with a thick bottom. Now the most convenient way to cook the perfect rice is a slow cooker or a special electric rice cooker.

In the pan

If there is no other option, then with a certain amount of skill you can cook the perfect dish in anything. How and how much to cook steamed rice in a regular pan? It is necessary to take two glasses of water for one glass of cereal, this is the standard average proportion.

Washed rice is poured with cold water, slightly salted and put on high heat. Immediately after boiling, the fire should be lowered to a minimum and cooked on a side dish for 20 minutes without stirring. The best feature of rice is that it is not necessary to bring it to readiness exactly on fire. In order not to burn the bottom of the pan, it is better to turn off in advance and leave the dish to reach under the lid until all the water is absorbed.

In kazan

A duck pan or a ceramic thick-walled pan is also suitable. How much to cook steamed rice in a bowl? The preparatory stage is the same standard as the previous version, you need to wash the grits and pour cold water in the same ratio of 1: 2. You can use another way - from the surface of the rice to the surface of the water should be the distance of the thickness of two fingers.

Put the cauldron on a strong fire, in 5-10 minutes reduce it to a minimum and cook until all the water is absorbed. It is usually 25-30 minutes. After that, remove from heat and leave under cover to reach.

In the multicooker

Japanese electric rice cooker, which became the progenitor of a wonderful and convenient kitchen device, is the easiest way to make a crumbly and tasty side dish. How to cook steamed rice in a slow cooker?

Much depends on the power program of the device, there may be slight differences. For example, in the Redmond multicooker, the rice cooking program takes 25 minutes, and in the recipe book, which is attached to the instructions, the standard proportions of cereals and water are 1: 2. This method is the most convenient, automatics turn off the device in time, so the side dish will not burn, it will remain crumbly and beautiful.

Rice in packets

Some housewives complain that according to any proven recipes they get the usual sticky porridge, so they refuse from this cereal at all. How to cook steamed rice for garnish, if there is no multicooker, and in any other pot it burns, then it turns out half-baked?

Especially for easy cooking, some manufacturers produce a convenient form of cereals. Parboiled rice is packaged in small portion bags of perforated film. They are just put in boiling salted water and boiled according to the instructions, no need to open and pierce the packaging. Depending on the variety of rice, this requires from 15 to 25 minutes - on the package must be indicated the cooking time. You don’t need to do anything else; after cooking, you need to catch packages with a slotted spoon, open and carefully pour the ready side dish on the plate.

Other cooking methods

Steamed rice is the most trouble-free cereal. It is perfect as a soup dressing, because it does not boil down and does not thicken the dish with excess starch. It is good to take it with you in campaigns, it quickly and well cooks on a fire. How to cook steamed rice in the field, if not with a pot? To do this, wrap a portion of the cereal in a wet cloth and cover with hot coals. From the heat, the water will begin to evaporate and the food will be steamed.

In eastern cuisine rice is cooked not only. in the traditional way, but also in special steamers. To do this, the washed cereal is poured into a sieve and set over dishes with boiling water. This method has its advantages: the side dish does not burn, it remains crumbly and appetizing.

How to cook steamed rice? How is it useful? Products are becoming more expensive - and it is not surprising that I asked such a question. Indeed, despite the increase in prices, rice is still one of the cheapest components of the daily menu.

Parboiled rice: useful properties

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

Unlike white rice, steamed rice after production processing almost 80% retains its vitamins and amino acids. It is this rice that is most rich in vitamins B, PP, H and E. Cellulose, which is contained in steamed rice, is a powerful sorbent that removes slags and toxins from the body, and also improves intestinal motility and normalizes digestion. At the same time vegetable fiber fibers help in the fight against obesity, because it does not contain calories, but provide sufficient saturation of the body. Unlike wheat, rice does not contain gluten. Therefore, this cereal is recommended for people who are allergic to gluten.

This is also interesting:

It is rice before other cereals that can be given to babies as first complementary foods, even in return for milk. Broth of steamed rice restores impaired digestion, and boiled steamed rice is the basis of the diet for recovery from injuries and operations. With regular use of rice visible positive changes in the complexion and skin condition, improves sleep and mood. Boiled rice is recommended for diseases of the genitourinary sphere.

How to cook steamed rice

Steamed rice is not soaked before cooking. This significantly reduces the total cooking time. Steamed rice can not even be washed, because red-hot steam cleans it much better than any washing in warm water. True, the process of cooking steamed rice lasts longer than usual. But you can cook it not only in pure water, but also in water with spices, meat, vegetable or fish broth.
To boil steamed 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 boils, put rice in it and add spices, if needed. Reduce the fire to a low level, cover the pan with a lid and leave for exactly 20 minutes. After that, move the pan to the cold burner and leave for another 5 minutes without removing the lid.

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

To cook steamed rice in the microwave, use suitable dishes (ceramic or glass, without metal handles and decor). Take twice as much water as rice (100 grams of rice - 200 ml of water) and put it all in a container so that there is plenty of space left. Cover the dishes with a lid, leaving a large gap for steam. Turn the oven on at full capacity for 15 minutes, stopping cooking and stirring rice every 5 minutes. Add spices or oil after cooking.

To cook steamed rice in a double boiler, use a special container, which is called: a bowl for rice. Put dry rice into it and pour water directly into the bowl, 200 ml for every 100 grams of rice. Immediately add spices to taste. Close the lid of the double boiler and turn it on for 35 minutes. After the signal, let the boiled rice brew in the bowl for another 10-15 minutes, serve as a side dish to meat or fish dishes.

Recipe for milk porridge from steamed rice in a slow cooker

This recipe is suitable for baby food. Yes, and adult lovers of milk porridge enjoy.

Wash rice in the amount of 100 grams, cover with water (one and a half cups). Cook in the mode "Buckwheat", 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. Baby will be delighted with such a dairy breakfast!

Boil steamed rice for minutes after boiling water (for a half cup of rice - 1 glass of water). After cooking, insist minutes.

How to cook steamed rice

How to cook in a saucepan - method 1
  1. Measure 150 grams (half cup) of rice.
  2. Take water in a ratio of 1: 2 to rice - 300 milliliters of water.
  3. Boil water in a saucepan.
4. Add lightly washed steamed rice, salt and spices.
  5. Cook on a quiet fire under the lid, without disturbing, for 20 minutes.
  6. Remove the saucepan from the cooked rice from the heat.
  7. Infuse cooked steamed rice for 5 minutes.

How to cook in a saucepan - method 2
  1. Rinse half a cup of steamed rice, pour cold water for 15 minutes and then squeeze out water.
  2. Put the wet rice in the pan, heat over medium heat until the moisture evaporates.
  3. Boil 1 cup of water for half a cup of rice, pour hot rice.
  4. Cook rice for 10 minutes.

How to cook steamed rice in a slow cooker
  1. Put parboiled rice in a saucepan, add water in a 1: 2 ratio.
  2. Set the multicooker to the mode "Porridge" or "Pilaf", close the lid.
  3. Turn on the slow cooker for 25 minutes.
  4. After the shutdown signal, infuse rice for 5 minutes, then transfer to the dish and use as intended.

How to cook steamed rice in a double boiler
  1. Measure out 1 part of rice, pour it into the steamer compartment for cereals.
  2. Pour 2.5 parts of rice into the water tank.
  3. Set up a double boiler for half an hour.
  4. After the signal to check the readiness of rice, if desired, insist or use immediately.

How to cook steamed rice in the microwave
  1. In a deep bowl for microwaves, pour 1 part steamed rice.
  2. Boil 2 parts of water in the kettle.
  3. Pour boiling water over rice, pour 2 tablespoons of vegetable oil and add 1 teaspoon of salt.
  4. Put a bowl of steamed rice in the microwave, adjust the power of 800-900.
  5. Turn on the microwave for 10 minutes. After cooking, leave the rice in the microwave for another 3 minutes to infuse.

How to cook steamed rice in packets
  1. Packaged rice has already been pre-processed, so the package, without opening, put in the pan.
  2. Fill the pan with water so that the bag is covered with water with a margin of 3-4 centimeters (rice in the bag will swell and, if the water does not cover it, it can dry out).
  3. Put the pan on a quiet fire, you can not close the pan with a lid.
  4. Put a little salt in a saucepan (1 bag of 80 grams - 1 tsp. Of salt), bring to a boil.
  5. Cook the steamed rice in the package for 30 minutes.
  6. Pick up the package with a fork and put it out of the pan on a plate.
  7. Using a fork and knife, open the bag, pick it up by the end of the bag and pour the rice into the plate.

Cooked rice stew

Parboiled rice is rice that has been steamed so that after cooking it is crumbly. Parboiled rice, even with subsequent heating, does not lose its crispness and taste. True, steamed rice during steam treatment loses 20% of its beneficial properties.

Steamed rice does not need to be soaked - it is specially treated with steam, so as not to boil soft and be crumbly after cooking. Before cooking, steamed rice is just enough to slightly rinse.

Raw steamed rice is distinguished by a darker (amber-yellow) color and translucency from ordinary rice.

Steamed rice during cooking changes its pale yellow color and becomes snow-white.

The shelf life of steamed rice is 1-1.5 years in a dry dark place. Caloric content - 330-350 kcal / 100 grams, depending on the degree of steaming. The price of steamed rice - from 80 rubles / 1 kilogram (on average in Moscow in June 2017).

It happens that steamed rice may smell unpleasant (mold or smoked). Most often this is due to the processing features. Before cooking such rice is recommended to rinse before clean water. To improve the smell, it is recommended to add spices and seasonings to rice and fry in oil. If the smell seems too unpleasant, try steamed rice from another manufacturer.

First, wash the rice and soak it for a while (about half an hour) in cold water. Put the rice on a sieve and let the water drain. Put the cereal in a saucepan (preferably with a thick bottom), fill it with water (the ratio of 1 part of rice to 1.25 parts of water). Bring the liquid to a boil over high heat, then reduce the heat, cover the pan with the lid and leave the rice for 25 minutes. Rice is ready. Add salt and butter to it.
Some recommend, without soaking, rice to immerse it in already boiling water and cook for 25 minutes. The ratio of rice and water is 1.5 cups of rice per 1 liter of liquid. The main thing is to keep the proportions and not to open the lid of the pan while cooking the cereal.

Note also that the amber shade of rice disappears after cooking. It becomes incredibly snow-white, beautiful, like regular polished rice. In addition, steamed rice, even after reheating, will remain as tasty and crumbly.