How much rice is considered one serving. What are the proper portion sizes for rice as a main dish or side dish. How to reheat rice perfectly on the stove and in the microwave. What are the recommended cooking times and water ratios for different types of rice.

Understanding Rice Serving Sizes: A Comprehensive Overview

Rice is a staple food in many cultures around the world, but determining the right serving size can be tricky. Let’s dive into the details of rice portions and explore how to measure them accurately.

Main Dish Serving Size

When rice serves as the main dish, such as in Spanish Rice, Jambalaya, or as a base for Beef Stroganoff, the recommended serving size is 1 cup of cooked rice per person. This portion provides a satisfying amount of carbohydrates and can be adjusted based on individual appetites and dietary needs.

Side Dish Serving Size

For rice served as a side dish or accompaniment to a main course, the standard serving size is 1/2 cup of cooked rice per person. This smaller portion complements the main dish without overpowering it. However, for those with larger appetites or if you’re looking to “fill up” someone before they devour everything in sight, you may want to increase the serving size to 1 cup or more.

Cooking Rice: Ratios, Times, and Techniques

Cooking rice perfectly requires understanding the right water-to-rice ratios and cooking times for different varieties. Here’s a handy guide to help you achieve fluffy, well-cooked rice every time:

Remember to always cook rice with the pan lid on to trap the steam and ensure even cooking. The cooking times listed above refer to the duration after the water comes to a boil and you turn it down to simmer.

Enhancing Rice Flavor

To add extra flavor to your rice, consider these simple additions:

• 1/4 teaspoon salt per serving
• Bouillon powder or part of a cube for more flavor with less salt
• 1 teaspoon butter or olive oil per serving

These small additions can significantly enhance the taste of your rice without overwhelming its natural flavor.

The Art of Reheating Rice: Stove and Microwave Methods

Reheating rice can be tricky, but with the right techniques, you can restore its fluffy texture and delicious taste. Here are two effective methods for reheating rice:

Reheating Rice on the Stove

1. Choose a pot that’s not too deep for easy stirring.
2. Add about 2 tablespoons of water per cup of rice.
3. Cover the pot and heat over medium-low heat.
4. Stir frequently to ensure even heating.
5. Continue heating until the rice is hot throughout.

Reheating Rice in the Microwave

1. Place rice in a microwave-safe dish or shallow bowl.
2. Drizzle 2 tablespoons of water per cup of rice.
3. Cover with a damp paper towel.
4. Microwave for about 20 seconds per cup of rice.
5. For larger amounts, stir occasionally to redistribute heat.

These methods work well for most types of rice, including white, brown, basmati, jasmine, Texmati, and even wild rice. However, they may not be as effective for risotto or dishes made with very starchy short-grain rice or sticky rice varieties.

Rice Varieties: Exploring the World of Grains

The world of rice is vast and diverse, with thousands of individual strains existing globally. Each variety has its unique characteristics, cooking requirements, and flavor profiles. Let’s explore some popular rice types and their distinctive features:

Long-Grain Rice

Long-grain rice, such as Basmati and Jasmine, is characterized by its slender shape and fluffy texture when cooked. It’s ideal for dishes where separate grains are desired, like pilafs or as a side dish to curries.

Medium-Grain Rice

Medium-grain rice is shorter and plumper than long-grain varieties. It tends to be more moist and tender, making it suitable for dishes like paella or risotto.

Short-Grain Rice

Short-grain rice is almost round in shape and becomes sticky when cooked. It’s perfect for sushi, rice pudding, and other dishes where a cohesive texture is desired.

Brown Rice

Brown rice retains its outer bran layer, giving it a nuttier flavor and chewier texture compared to white rice. It’s also more nutritious, containing higher levels of fiber, vitamins, and minerals.

Wild Rice

Interestingly, wild rice isn’t actually rice at all – it’s a species of grass! It has a distinct nutty flavor and chewy texture, often used in salads, stuffings, and as a side dish.

Rice Storage and Preservation: Maximizing Freshness

Proper storage is crucial for maintaining the quality and extending the shelf life of rice. Here are some tips for storing rice effectively:

Uncooked Rice Storage

• Store in an airtight container in a cool, dry place.
• Keep away from direct sunlight and moisture.
• White rice can last up to 25-30 years if stored properly.
• Brown rice has a shorter shelf life due to its oils and can last 3-6 months.

Cooked Rice Storage

• Cool rice quickly to prevent bacterial growth.
• Store in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze cooked rice for up to 6 months.

To cool rice quickly for storage, spread it on a rimmed baking sheet sprayed with nonstick cooking spray or lined with parchment paper. Once cooled to room temperature, transfer to an airtight container for refrigeration.

Rice in Global Cuisines: A Cultural Exploration

Rice plays a central role in many of the world’s cuisines, each culture preparing and serving it in unique ways. Let’s take a culinary journey to explore how rice is used across different regions:

Asian Cuisines

In many Asian countries, rice is a staple food eaten at almost every meal. Some notable rice dishes include:

• Sushi (Japan): Vinegared rice combined with raw fish, vegetables, or egg
• Biryani (India): Fragrant rice dish cooked with meat, vegetables, and spices
• Nasi Goreng (Indonesia): Fried rice typically flavored with sweet soy sauce

Middle Eastern Cuisines

Rice is often served as a side dish in Middle Eastern cuisines, sometimes mixed with pasta or lentils. Popular dishes include:

• Mujadara: Rice and lentils topped with caramelized onions
• Kushari: A mix of rice, pasta, and lentils topped with a spicy tomato sauce

Latin American Cuisines

Rice is a common accompaniment to many Latin American meals. Some well-known rice dishes are:

• Arroz con Pollo: Chicken and rice dish popular throughout Latin America
• Gallo Pinto: Rice and beans dish common in Central America

African Cuisines

Rice dishes vary greatly across the African continent. Some examples include:

• Jollof Rice: A spicy tomato-based rice dish popular in West Africa
• Waakye: Ghanaian dish of rice and beans cooked together

Nutritional Profile of Rice: Health Benefits and Considerations

Rice is not just a versatile and delicious food; it also offers several nutritional benefits. However, the nutritional profile can vary significantly between different types of rice. Let’s explore the health aspects of this global staple:

Nutritional Content

On average, one cup (158g) of cooked white rice contains:

• Calories: 205
• Carbohydrates: 45g
• Protein: 4.3g
• Fat: 0.4g
• Fiber: 0.6g

Brown rice, in comparison, offers more fiber and nutrients due to its intact bran layer.

Health Benefits

• Energy Source: Rice is an excellent source of carbohydrates, providing energy for bodily functions.
• Gluten-Free: Rice is naturally gluten-free, making it suitable for people with celiac disease or gluten sensitivity.
• Nutrient-Rich: Especially brown rice, which contains essential vitamins and minerals like magnesium, phosphorus, and B vitamins.

Considerations

• Glycemic Index: White rice has a higher glycemic index than brown rice, potentially causing rapid spikes in blood sugar.
• Arsenic Content: Rice can contain arsenic, so it’s advisable to rinse rice thoroughly before cooking and vary your grain intake.

By understanding the nutritional profile of rice, you can make informed decisions about incorporating it into a balanced diet.

Rice Beyond the Kitchen: Alternative Uses and Applications

While rice is primarily known as a food staple, its versatility extends far beyond the kitchen. Let’s explore some unconventional uses of rice that might surprise you:

Beauty and Skincare

• Rice Water: Used in many Asian beauty routines, rice water is believed to promote hair growth and skin health.
• Rice Bran Oil: Extracted from rice bran, this oil is used in cosmetics for its moisturizing properties.

Crafts and DIY

• Rice Heating Pads: Fill a sock with rice to create a microwavable heating pad.
• Sensory Play: Uncooked rice can be used for children’s sensory activities.

Household Uses

• Moisture Absorption: Place rice in salt shakers to prevent clumping.
• Electronic Device Rescue: Submerge wet electronics in rice to absorb moisture (though professional repair is recommended for valuable devices).

Agriculture

• Rice Straw: Used for animal bedding, mushroom cultivation, and as a biofuel.
• Rice Hulls: Utilized in gardening as a natural mulch or soil amendment.

These alternative applications demonstrate the incredible versatility of rice beyond its role as a dietary staple, showcasing its potential in various industries and everyday life.

How Much is One Serving of Rice?

Published on January 3, 2011; last updated on February 22, 2020 by Carolyn Shearlock

Serving Size

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How much rice is one serving will vary depending on appetites and what else is being served.  As a general guideline—that you can adjust up and down, knowing appetites and what’s on the menu—the following are good starting points:

Main Dish — 1 serving of rice = 1 cup (cooked)

If rice is part of the main dish, as with Spanish Rice, Jambalaya, as a base for Beef Stroganoff or if a rice salad (see my recipe) is the main dish, allow 1 cup of cooked rice per person. See the table below for amounts of uncooked rice of different types to make one cup when cooked.

Side Dish — 1 serving of rice = 1/2 cup (cooked)

If that same rice salad is being served as an accompaniment to another main dish, or if rice is being served as a stand-alone side dish or otherwise as a side dish, generally allow 1/2 cup of cooked rice per person.

However, if you’re trying to “fill up” a big eater before they devour everything in sight, allow 1 cup or rice or even more as a “side dish.”

Cooking Rice

Literally thousands of individual strains of rice exist, and each one cooks slightly differently.  The table below isn’t designed to go into all the fine distinctions between types of rice, but it will get you in the right ballpark if you don’t have any other information on how to cook the rice you have. Always cook rice with the pan lid on.  Times refer to the time after the water comes to a boil (and you turn it down to simmer).

If you wish, you can add 1/4 teaspoon salt per serving (using bouillon powder or part of a cube will add more flavor with less salt) and 1 teaspoon butter or olive oil per serving.

You can also cook rice in a thermos — it takes longer, but keeps the heat and steam out of the kitchen. Learn how.

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How To Perfectly Reheat Rice On The Stove And In The Microwave

How To Perfectly Reheat Rice

There are few things more disheartening to find in the fridge than a container of cold, hard rice, fused together like a crumbly brick. Whether it’s take out rice, or leftover rice from a pot you made earlier in the week, it never looks promising when you pull it out from the refrigerator.

(Psst….click here for How to Cook Perfect Rice on the Stove.)

But there are a couple of ways of how to perfectly reheat rice, so that the grains don’t get gummy or lumpy or dry. If you are making rice with the intention of reheating some of it later in the week, it’s a good move to cool it down quickly, so it doesn’t get clumpy and sticky and too soft sitting in a pot.

An easy way to do this is to spray a rimmed baking sheet or tray with nonstick cooking spray or cover it with parchment paper, and then spread whatever rice you plan to store on the sheet or tray. When it cools to room temperature, scoop it into an airtight container and refrigerate for up to 4 days.

How to Reheat Rice on the Stove

To reheat rice in a pot on the stove, add a bit of water to the rice in the pot (about 2 tablespoons per cup), cover the pot, and heat it over medium low heat, stirring frequently until it is hot throughout. Don’t use a pot that is very deep, so you can stir easily, and the rice reheats more quickly and doesn’t get all smooched and broken while you are stirring it.

How to Reheat Rice in the Microwave

To heat rice in the microwave, put it in a microwave safe dish or shallow bowl, drizzle over a couple of tablespoons of water per cup, cover it with a damp paper towel and microwave it for about 20 seconds per cup, until it’s hot.

Use a bowl deep enough to allow you to stir without flinging the grains everywhere, but not so deep that it’s hard to easily stir the rice. For larger amounts stir it occasionally once it gets hot on the edges, as the middle will still be cool, so you want to redistribute the rice so it heats more evenly.

These methods work with most kinds of rice: white, brown, basmati, jasmine, Texmati, black, even wild rice (did you know that wild rice is actually a grass?). And did you know that varieties like jasmine and basmati also come in brown rice versions?

However, using these methods to reheat risotto or other dishes made with Arborio or other very starchy short grain rice types or sticky or glutinous rice will get you hot rice, but not fluffy separate grains.

So, don’t just make enough for one dinner. Now that you know how to reheat it, you can multi-purpose that pot of rice all week long.

How to Cook Perfect Brown Rice on the Stove — The Mom 100

How to Make Brown Rice:

These days many of us are swapping in brown rice for white in all sorts of ways. Seriously, if you look at the sushi offerings at the Whole Foods sushi counter, almost half of them are made with brown rice, and you know Whole Foods isn’t serving up all that brown rice sushi without a ready group of consumers.

And lots of restaurants are offering brown rice as an option, Asian restaurants in particular. And we are making it at home more often – but if you’re just getting started in the brown rice world, you may have some questions, and want some advice on how to make tender brown rice, and make it well.

Because badly cooked brown rice can be grainy and mushy, while perfectly cooked brown rice results in plump, chewy little grains, with loads of flavor, and great texture.  Not to mention a nice nutritional boost.  Here’s a recipe for how to get perfect brown rice every time.

What is Brown Rice?

Brown rice is rice with the inedible outer hull removed, but with the germ and outer layer intact. It is more nutritious than white rice, and has a denier, chewier, nuttier, grain.

What Types of Brown Rice Are There?  Which one should you buy?

Pretty much every rice comes in a brown version from long-grain to basmati.  Long or medium grain is best for most preparations, including simple cooked brown rice. Short grain can be stickier, and is sometimes desired for Asian rice preparations.

This is what you need to know to cook perfect brown rice on the stove.

Do you need to rinse or soak brown rice before cooking?

It’s often advised, but I’ve more often than not skipped this.  While rinsing or soaking may help keep the grains more separate and distinct, it’s not going to ruin your pot of rice if you skip it.  See if your package has specific instructions on this.

The best foolproof brown rice recipe: How long to cook brown rice, the brown rice to water ratio, and everything you need to know to get perfect brown rice.

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What is the the ratio of brown rice to water?

The basic brown rice to water ratio is 2 1/2 cups water for every 1 cup of brown rice.   Consider cooking your rice in a light broth instead of water if you want to give it a boost of flavor.  Use vegetarian broth if you want to keep the rice vegetarian or even vegan.

How long does it take to cook brown rice?

Brown rice usually takes about 45 minutes to become cooked and tender, once the water (or broth) comes to a simmer, and then it needs at least 10 minutes to stand before serving.

Is brown rice harder to cook?

Nope. It just takes longer so you need to plan for that. But you can also make it in bigger batches and store in for another time.

How do you freeze cooked brown rice?

Place it in freezer proof zipper top bags.  Pack them into whichever sizes you most likely will want to defrost in the coming months. Press the bag to squeeze out all of the air then seal it.   Label the bag with the date and also write Brown Rice on it.  Really you might think it’s barley or something when you encounter it in its frozen state months later, and you shouldn’t have to guess at what it is! It will keep in the freezer for at least 4 months, up to 6.

What is the difference between brown and white rice?

While brown rice has the outer hull removed, white rice also has the outer layer and the cereal germ removed in addition to the hull.  

Brown Rice Nutrition

As for the nutritional difference, with brown rice more of the grain remains intact. In the process of removing the outer layer and cereal germ of white rice, some vitamins and minerals are lost – when you see enriched white rice that means they were added back in. Brown rice, however has more fiber (this is the biggest nutritional advantage brown rice provides), magnesium, folate and some other minerals. The higher level of fiber keeps you fuller longer.  Some studies have shown a lot of health benefits and associated with the consumption of brown rice and other whole grains.

Which kind of rice has more carbs and calories?

Both white and brown rice have similar amounts of calories and carbs per cup, with brown rice being slightly higher at 44 grams of carbs per cup.

How many calories are in a cup of brown rice?

A cup of brown rice has 216 calories, and 1.8 grams of fat.

How long can you store brown rice?

If a bag is unopened, it will have a “Best Used By” Date on it. Once it’s opened you should transfer it to an airtight container and use it within about 4 months.  The same applies if you bought your rice in bulk.   Because of the natural oils it contains, it can go rancid more quickly than white rice.

What to Serve with Brown Rice?

Really anything you would serve with white rice!  Once you’ve made your pot of perfect brown rice you can serve it as is alongside anything from Mediterranean Pork Tenderloin with Roasted Vegetables to Pan-Seared Chicken Breasts with Roasted Tomatillo Salsa to Thai Salmon.

Brown Rice Recipes:

And don’t miss: 10 Ways to Use Leftover Rice.

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• 1 cup brown rice
• 2 ½ cups water or broth
• Kosher salt to taste
• 1 tablespoon butter optional

• Rinse the rice in a mesh strainer—if you aren’t in the mood, skip it.

• Combine the rice, water, salt, and butter (if using) in a medium saucepan and bring to a simmer, uncovered, over medium-high heat.

• Reduce the heat so that the rice stays at a low simmer, and cover the pot. Simmer without lifting the lid of the pot for 45 minutes. Lift the lid and see if the rice is tender and the liquid has been absorbed. If so, remove the pan from the hat, leave the lid on , and let it sit for 10 minutes. If not, and it seems like the rice isn’t quite tender but the water is gone, add a few tablespoons more water or broth and let it cook for another minute or so. If there is just a tiny bit of liquid left, just leave it while you let the rice rest for 10 minutes – and it should absorb.

• Fluff the rice with a fork and serve.

Calories: 136.26kcal | Carbohydrates: 24.54g | Protein: 2.82g | Fat: 2.95g | Saturated Fat: 1.4g | Cholesterol: 5.02mg | Sodium: 376.3mg | Potassium: 163.2mg | Fiber: 1.08g | Sugar: 0.01g | Vitamin A: 58. 31IU | Vitamin C: 6.86mg | Calcium: 16.32mg | Iron: 0.77mg

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Long Grain White Rice Ready to Serve

When your day is jam-packed, every minute counts! Take some time for yourself with our delicious microwave Ready to Serve White Rice cups. That’s right! The rice you love but ready in a flash. The fully cooked White Rice packed conveniently in perfect portioned single serving BPA free cups are ready in just 1 minute.

They’re perfect for taking to the office for lunch or as a quick, delicious snack on-the-go. Or if you’re looking for a quick side for dinner, the White Rice cups are ready for you. And since you can eat it right out of the cup, clean up is a snap! Now, if only exercising was this fast and easy…

It’s a perfect topping for a salad, addition to your favorite soup or base for a flavorful stir fry. So many possibilities….think outside the cup!

Available Sizes

Cooking time

1 minute

Serving size

–

Allergens

Nutrition Facts

Dietary Considerations & Product Benefits

• Non- GMO Project Verified
• Gluten Free Certified
• No Preservatives
• MSG Free
• Cholesterol Free
• Vegan/Vegetarian

Preparation

Microwave

1. Remove the film completely from the rice cup.
2. Place the cup in the microwave.
3. Heat on HIGH for 1 minute. Heating time for 2 cups is 1 ½ minutes.
4. Stir & serve immediately.
5. CAUTION: Cup & steam will be extremely hot. DO NOT place your hand over the top of the cup when removing.
6. Microwave ovens and cooking times may vary.
7. Cover and refrigerate unused portion after opening.

Stove

1. Remove film from the cup. Empty contents into small skillet or saucepan and break up any clumps.
2. Add 1 tablespoon of water (or broth, juice) and heat on low for 1-2 minutes until heated through, stirring occasionally.
3. Remove from heat and serve immediately.

How to cook rice in the microwave, perfect every time

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Cooking rice in the microwave is cheaper and more convenient than having a rice cooker. We’ll show you how to cook rice in the microwave, with perfect results, every time.  

Ingredients for cooking rice in the microwave

• Raw rice (jasmine, basmati, regular long grain, short grain (like Korean rice or Japanese sushi rice)
• Water
• Microwave safe bowl with lid (big bowl, Pyrex, CorningWare, plastic microwave-safe pot)

How to cook rice in the microwave

1. After testing 6 different methods, the best results came from Cooks Illustrated test kitchen.
2. Use ratio of 1-1/2 cups rice: 2-1/4 cup water
3. Microwave 5 minutes on full power, 15 minutes at 50% power, 5 minute rest

Why cook rice in the microwave?

Cooking rice in the microwave is cheaper.

There’s no need for a stand-alone rice cooker appliance to clutter your pantry. Years ago, I invested in a $300 Zojirushi, the mother of all rice cookers. These days, I only bring out that appliance when I’m cooking rice for a large group of people.

For family cooking, I use a $16 Nordicware Microwave Rice Cooker or an a CorningWare/Pyrex dish with glass lid. 

Cooking rice in the microwave means less cleanup.

Cookers designed for cooking rice in microwave are usually 2-parts: a lid and a base. Both are dishwasher safe.

My rice cooker has a lid, a plastic gasket ring, a little cup for excess water, and the base. Plus, I have to clean in the narrow crevices of the cooker.

Cooking rice in the microwave means less babysitting.

If you’re cooking rice on the stovetop, you’ll need to watch the pot until the water boils, lower the heat, cover the pot,  then set the timer. Once timer goes off, you’ll have to immediately turn off heat. There’s very little wiggle room with timing when cooking on stovetop. The intense heat under the pot will overcook the rice or create burnt, stuck-in-pot rice that difficult to scrape out.

Cooking rice in the microwave tastes exactly the same.

At first, I was really skeptical that microwaved rice would be able to compete with my rice cooker.

Boy was I wrong. Fluffy, perfectly evenly cooked rice from the microwave. Side by side, you wouldn’t be able to tell the difference between $300 rice cooker or $16 rice cooker. Just don’t tell my husband that, okay? He’ll never let me shop for expensive cookware again.

• Microwaved rice looks the same
• Microwaved rice tastes the same
• Microwaved rice smells the same
• Microwaved rice fluffs the same

Secret to cooking rice in the microwave

The secret to microwaving rice is to add the right amount of water. Too much water = soggy rice. Too little water = dry rice. Just right water = just right rice. The ratio:

1-1/2 cups raw rice: 2-1/4 cups water

How to cook rice in the microwave

To cook rice in the microwave, you’ll start with a microwave-safe container, raw rice (like basmati, jasmine, or sushi rice). For 4 people, you’ll need 1 1/2 cups of raw rice. Rinse the rice. Dump out all the water. Add 2-1/4 cups water. Microwave 5 minutes high/15 minutes at 50% of power/rest 5 minutes.

This will make about 3 cups of cooked rice. 

Note: brown rice and wild rice have different cooking methods. Learn how to cook brown rice in the microwave here.

Let’s break it down:

Add the raw rice to your microwave safe container. Pour in some cool water and swish the rice around to wash it.  Carefully pour out the water, keeping the rice in the pot. Just tilt the pot – the water will pour out and the rice will stay at bottom. You can even use your hands to cup the rice to prevent it from spilling out as you pour the water out. Repeat this 3 times more. Your water will be less cloudy each time. Note – the water will never be completely clear – rice is a starch, starch will cloud the water a bit!

The purpose of this is to wash the rice, getting rid of any dirt, dust, itty bitty buggies and extra starch that coats the rice. Extra starch on rice makes the rice very sticky and gummy. When you wash it away, you’ll notice a big difference in the quality of the cooked rice.

Are you washing away nutrients in the rice? No.

If you are buying “fortified rice” which is a fortified food product. Some companies, like Uncle Ben’s Rice, spray the rice with vitamins during processing. Don’t buy this type of rice…it tastes nasty.  Get your nutrients from vegetables and protein, not from a spray. Wash raw rice because it’s dusty, dirty and could have small bugs.

Once you’re done with the washing, pour the water out again.

You’ll still have a bit of water in the pot…that’s ok. Just pour out as much as you can.

Measure in 2 1/4 cups of water.

Put the lid on. Notice this rice cooker has air vents – this allows the steam to escape during cooking, which is good. If you use a microwave pot that has a very tight fitting lid, your lid will explode off.

CorningWare/Pyrex glass lids will work fine. 

Microwave for 5 minutes on high. Then microwave 15 minutes at 50% power. Let rest (don’t open the lid) for 5 minutes.

You’ve now got perfectly cooked rice.

Microwave cookware I recommend

How I microwave rice  – in the photos above, I used the Nordicware microwave rice cooker, but it is no longer in stock, and the quality isn’t that great. I also really like the Progressive International microwave rice cooker, and it’s actually cheaper, at around $10 on Amazon. Get it here.

I also like this Prep Solutions Microwave Rice Cooker (includes strainer, measuring cups too) for $16

How I make soft and hardboiled eggs in the microwave – Nordicware Microwave Egg Boiler $11 (Amazon.com)

How to cook rice in microwave

Jaden

Use a microwave safe dish that is meant for cooking pasta/rice or steaming vegetables. The lid should have a vent. If it doesn’t, just lay the lid on top of the cooking dish (without snapping it in place) to allow steam to escape. Place a dishtowel UNDER the cooking pot in case the starchy steamy water bubbles up and over.

Prep Time 0 mins

Cook Time 25 mins

Total Time 25 mins

Course Side Dish

Cuisine Asian

Servings 4 people

Calories 155 kcal

• 1-1/2 cups rice jasmine, basmati, white rice or sushi rice
• 2-1/4 cups water

• Scoop the rice into the microwave-safe container or pot. Fill the pot with water and swish the water and rice with your hands. Pour out the water, keeping the rice in the pot (just cup your hands around the rice to prevent it from pouring out). Repeat for 2-3 more times until the water is just barely cloudy. The last time, make sure you pour as AS MUCH WATER AS POSSIBLE (without losing any rice grains down the drain!) If there is too much water in the pot, the next step’s water measurement will be off.

• Add 2 1/4 cups water. Cover with lid. 

• Microwave on high for 5 minutes at full power. Microwave 15 minutes at 50% power. Let rest covered (no peeking!) for 5 minutes before fluffing. Give the rice a quick taste. Does it need more time? If so, cover and cook for an additional 1 minute on high.

Serving: 150gramsCalories: 155kcal

How to Cook White Rice

If you’ve ever cooked white rice and it turned out sticky, undercooked, or stuck to the bottom of the pan, you’re not alone. We’ve all been there. In fact, I used to avoid cooking rice for this very reason, chalking my failures up to not owning a rice cooker.

However, since then I’ve perfected my go-to method for cooking white rice that’s fluffy, tender, and delicious every time. Plus, it just requires a saucepan and lid (no fancy rice cooker). Let me show you how it’s done.

We hope you find this guide helpful! For more tutorials on how to cook rice, check out How to Cook Brown Rice (2 Ways) and Instant Pot Brown Rice (Perfect Every Time!).

Ways to Use White Rice

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Cook Time 20 minutes

Total Time 20 minutes

Servings 8 (1/4-cup servings)

Course Side

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 5-6 Days

• 1 cup white rice (such as basmati or jasmine)
• 2 cups water

• Add rice and water to a medium saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.

• Simmer until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on size and freshness of rice). Drain off any excess water if there is any (there shouldn’t be).

• I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. This rice is delicious in things like stir fries, sushi, with stews, and more!

• Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.

*Recipe as written yields about 2 cups cooked rice.
*Nutrition information is a rough estimate calculated with unenriched rice.

Serving: 1 quarter-cup serving Calories: 84.4 Carbohydrates: 18.5 g Protein: 1.6 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 27 mg Fiber: 0.3 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6.48 mg Iron: 0.19 mg

How Much Rice To Cook Per Person Calculator

Need to know how much rice per person? If you’re having guests over for dinner and are serving rice, this calculator will help you figure out how much rice you’ll need to prepare, both cooked and uncooked amounts. The calculator will help you with figuring out the number of servings for just a few guests, or 10, 20, 50+ or more people.

What Is The Average Serving Size Of Rice?

For reference, the per person average serving size of cooked rice as part of a main dish is one cup of cooked rice, and 1/2 cup of cooked rice if used as a side dish.  So for the average meal, you would need one third cup of raw, uncooked rice per person.

Rice is always a good option for a meal.  According to the University of Hawaii, Americans eat 26 pounds of rice each year; whereas Asians each almost 300 pounds each per year.

How Many People Will One Cup Of Uncooked Rice Serve?

One cup of raw uncooked rice would be enough to serve 3 people after cooking.

How Much Water To Add Cook To Rice?

The amount of water to use for uncooked rice is largely dependent on the type of rice you are using and your cooking method. This calculator is based on using white long grain rice cooked over a stovetop, which is usually ready within 15-20 minutes. For long grain rice, the standard water to rice ratio is 2:1. That results in 3 cups of cooked rice when using 1 cup of raw, uncooked rice to two cups water.

How To Cook Rice On A Stovetop

The Science Behind Cooking Rice

There’s an excellent article on Science Meets Food about the science behind cooking rice.  In this article, they explain that rice starches need both heat and moisture to gelatinize.    The right amount of heat causes the starches in the rice to break down the starch’s molecular bonds, or separate enough, to then allow water absorption.

If you stir rice after the gelatinization process is complete, or if you cook rice too long, the result will be “pasting”.  Pasting occurs after the rice starches have fully absorbed water and begin to break down further and release enzymes.  Additional cooking or stirring after the rice has fully absorbed water causes the swollen starches in the rice to break down further, which gives the rice and any remaining liquids in the pot a sticky or mushy consistency.

What You Add To Your Water Matters

Adding salt to your water actually reduces the temperature the rice starches need for gelatinization; that’s a good thing especially during the simmering process.

Adding sugar to your water increases the temperature requirement of the rice starches, as well as the time the rice needs to cook properly.

Adding fats (milk or butter) to the water acts like a film on the rice grains and will slow down water absorption, which will require a longer cooking time before the rice is ready.

Should You Rinse The Rice Before Cooking?

If you are using enriched rice you probably shouldn’t rinse your rice, otherwise you are rinsing off some of the added nutrients.  This coating of added nutrients is added to rice to make up for the nutrients that were lost during rice milling process.  Although, the FAO suggests only 10% of the coating is lost during a normal washing prior to cooking due to a final coating that is applied.

Rinsing rice prior to cooking does help remove the extra starch powders on the surface of the rice and will reduce the overall starchiness, so that the individual grains are less likely to stick together.

From a health perspective, the FDA has cited studies that showed that rinsing rice was said to remove up to 15% of the arsenic content in rice.

How To Cook The Rice On A Stove

The secret to light, fluffy rice is to cook the rice in a way that quickly boils the rice to a high enough temperature to allow the starch molecules to break down and separate, and then simmering the rice at a lower temperature long enough to allow the rice to evenly absorb moisture.   Containing the heat and moisture with a lid during the simmering process is important; think of it as a steaming process.  You don’t have pre-rinse the rice, but we always do.

• The salted water should be boiling before you add the rice.
• Boil the rice for an additional 2-3 minutes after the water returns to a full rolling boil and you can see white starch bubbles popping all over the surface of the water.
• Immediately reduce the heat, cover with a lid, slide the pot off the heat until it stops boiling, and then return the rice to continue cooking at just under a low simmer (not bubbling) for about 10 to 15 more minutes.
• Total cooking time should be between 15 to 20 minutes.
• During the simmer, don’t lift the pot lid to check the rice until a just a few minutes before it should be ready. Otherwise you will be letting moisture and steam escape.
• Don’t stir, fluff or season the rice until just before serving.

Cooking Rice For Fried Rice Recipes

The secret to using cooked rice for fried rice recipes is to let the cooked rice rest in a refrigerator for at least 12 hours before using it to your recipe.  When letting the rice “rest” in the refrigerator, the starch molecules actually contract closer together (after having been separated during the boiling process).  The rice doesn’t lose moisture; it just becomes firmer because the starch molecules are closer together.  Firming up rice by letting it rest reduces the rice’s tendency to paste (as described previously) when it is reheated, resulting in a lighter, less sticky fried rice.

90,000 ONE PORTION OF Porridge. HOW MUCH LARGE DO YOU NEED? THE BEST Porridge FOR MEN. | ZonaKomforta

Porridge is known to be good and very tasty right after cooking.

If it remains, of course you can put it in the refrigerator, then reheat it. But this is not the same … Milk porridge thickens and if milk is not added during heating, it can burn. When adding liquid, add sugar and salt. And the taste is not quite the same.

So, how much cereal do you need to cook, for example, for two and have a tasty meal for your pleasure?

Buckwheat porridge.

Not everyone loves buckwheat porridge. Although, when the press reports on the rise in price of this cereal, they begin to buy it up in stores in wild quantities.

One glass of buckwheat makes a lot of porridge.

100 grams of buckwheat is enough for one serving. Then you get 250 grams of crumbly porridge, and 300 grams of viscous (depending on the amount of water – 1: 2 or 1: 3).

And right there I want to remind you about delicious MILK buckwheat porridge. It is better to first boil the cereal in water, and then add the milk. As it boils, put butter in the porridge, then you will not have any foam.

Oatmeal or Herculean porridge.

A popular type of flakes that are poured with boiling water, allowed to stand and ready – I don’t like it at all. Flakes are not boiled and are harsh.

Real oatmeal porridge should be elastic and boiled flakes.

You can also boil cereals first in water, then add milk.Who is against cereals in milk (except in cases of diets on tables for medical indications), I want to say that there is nothing wrong with that.

It is useful, and if you cook it in half with water, then the% of milk will turn out to be very small. And given our powdered milk, it can completely disappear.

From 100 grams of oatmeal, you get 300 grams of non-liquid porridge.

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FIG.

Milk rice porridge is an amazingly tasty thing. Rice is boiled and increased by 3 times. For milk porridge, it is better to take round rice.

From 100 grams of rice you get 300 grams of thick porridge. And again advice – first cook in water, then add milk and a piece of butter.

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Millet porridge, yellow)).

Milk porridge is also very, very tasty. One moment – before cooking, pour over the millet with boiling water, then the porridge will not taste bitter.

From 100 grams of cereal you get 400-450 grams of thick porridge.

Therefore, if you like thinner, then take less cereals.

General advice:

Be sure to rinse the groats before cooking.

If you cook 1 serving for a child, then you can take 2 tablespoons of cereal. Do not cook too thick porridge.

Some children do not like porridge, which is boiled and the cereal is not felt. This is, for example, if you grind cereals in a coffee grinder and cook something similar in consistency to semolina porridge.

How to cook properly: bring to a boil and reduce heat to low, cook covered.

Add some salt to the water in which you cook the porridge. If you cook not salted, and then add salt, then the taste will not be the same. Sugar can be added during cooking. And be sure to put butter in the porridge, so you can avoid the formation of foam!))

And the last thing – porridge for men!

Remember that the best porridge for men is porridge with meat! Here buckwheat will be good and rice and millet!

Bon appetit!

Good luck to everyone!

Like it and I will know what you liked!) Thank you.

200 A gram of cooked rice is how much dry

Rice goes well with many main (meat, fish, vegetable) dishes, therefore side dishes are often prepared from it. Often, housewives wonder how much ready-made rice will turn out from a certain mass of dry cereals.

The question is relevant when you need to cook rice for a certain number of people. You can find the answer to this question, you must first understand that the resulting mass of finished rice depends on two indicators, how much water you will initially take, and how long you will cook.

If we consider the classic recipe for proportions, in which products are taken in a ratio of 2 to 1 or 3 to 1, where 2 is water, and 1 is rice. And boil for about 20 minutes, then the mass can change by about 3.5 – 4 times.

Using these figures, we will get answers to the questions of interest to us:

– 50 grams of dry rice is 175-200 grams of boiled rice;

– 80 grams of dry rice is 280-320 grams of boiled rice;

– 100 grams of dry rice is 350-400 grams of boiled rice;

– 150 grams of dry rice is 525-600 grams of boiled rice;

– 200 grams of dry rice is 700-800 grams of boiled rice.

How to imagine 200 grams of boiled rice, how much, how to understand. How to measure without weighing on a scale, how to measure yourself at home the amount you need for a portion specified in the recipe by weight in grams.

How to measure a portion of boiled rice indicated in grams (200 g, 200 g), if we want to do without weighing on a scale, but measure the product in some other way. For example, when measuring, go that way to get the weight of 200 grams, through the volume. In some cases, it is really convenient to visualize how 200 grams of rice porridge cooked in water looks like from a photo or other image in the picture. Especially if in the photo we see not only the measured by weight amount of 200 grams of cooked rice porridge, but also some object located nearby in the photo, the volume of which turns out to be familiar to us or familiar to us for culinary activities in the kitchen. Indeed, a photograph of a product placed in the same plate or saucer will not turn out to be a very informative image in the picture.This version of a visual image in the photo is very inconvenient. Most often, it is considered a convenient example, in order to measure in grams without weights rice porridge (boiled in water, lean), the ratio of the amount of product taken by weight to the volume of a glass. Therefore, 200 grams of rice porridge without milk and butter, we can see in the photo placed in a glass. Other options, how to understand: 200 grams of boiled rice, how much is, can be found quite rarely. We suggest a different way in this article. More visual and practical than the picture in the photo in a glass.It consists in presenting 200 grams of rice porridge cooked in water in the form of a small table. Where are the useful ratios of the volumes of containers used in the kitchen and in culinary practice, when preparing dishes according to recipes. What containers and cutlery do we consider the most commonly used for measuring rice porridge by weight without scales (without weighing) and measuring portions for recipes?

1. is how many teaspoons.
2. is how many tablespoons.
3. is how many 200 ml cups (faceted glass).
4. is how many glasses of 250 ml (standard thin-walled, thin glass).

In some situations that we encounter when we need to measure out a portion of rice porridge without milk, we would like to do the conversion ourselves. For example, convert grams of boiled rice porridge into some other volume units. For the convenience of site visitors, we supplemented the table with several more columns (columns). Now from our table you can find out about 200 grams of rice porridge:

1. is how many liters (l., Liter cans).
2. is how many milliliters (ml).
3. is how many cubic centimeters (cm3, cc).

Table 1. 200 grams of cooked rice is how much. The reference data in the table is intended for measuring portions at home without weighing on a scale. And also for converting the weight of granulated sugar specified in grams into other units of measurement (volume).

How to measure 200 grams (200 g, 200 g) of cooked rice is how many spoons of teaspoons and tablespoons.

The first way to measure 200 grams of rice porridge without weighing on a scale is to measure the product with a spoon . Spoons, teaspoons or tablespoons, are convenient because they are always at hand. It is difficult to imagine a kitchen where we would not find this popular “household measuring device” known to any housewife. It seems to me that nobody needs to be specially trained to use tablespoons and teaspoons. Although, it is worth explaining that all ways to measure a product with a tablespoon or teaspoon are always based on the fact that the portion is measured correctly only when we observe one important measurement rule.Which one? It is necessary to collect the product with a spoon gently, without a slide. The very slide that is so easily obtained when measuring the product is not at all a trifle and cannot be neglected. It introduces a significant error in any calculations of the amount of the product, overestimating (increasing) its weight in grams, compared to that which you expect when you measure it yourself at home. It is especially important to observe this rule when measuring portions of loose, grainy, granular, lumpy products and ready meals. In those cases when we want to measure 200 grams (200 g, 200 g) of liquid, the problem is removed by itself. Since liquids in teaspoons and tablespoons do not create a large slide. And the volume of the measured product will practically coincide with the capacity in milliliters declared by the manufacturer of the spoon. For our table, the following volumes of a tablespoon and a teaspoon are selected:

1. The volume of a teaspoon of boiled or boiled rice is 5 milliliters (ml), which is 5 cubic centimeters (cm3, cubic meters).cm.).
2. The volume of a tablespoon of boiled or boiled rice is 15 milliliters (ml), which is 15 cubic centimeters (cm3, cubic cm).

The idea of ​​a method for independently measuring the weight (mass) of cooked rice equal to 200 grams using a tablespoon or a teaspoon is that there is a proportional relationship between the weight of the finished rice porridge and its volume. Determined from a physical point of view, the bulk density of the product.The bulk density itself, by the definition of this physical quantity, is the weight of some volume taken per unit. Typically, the bulk density, within the scope that may be relevant to cooking and metering at home, is the weight of one milliliter (ml). Or, how many grams are in 1 milliliter (ml) of cooked lean rice. Knowing how many grams 1 ml weighs, we can say exactly how much one teaspoon will weigh and how much 1 tablespoon of rice porridge will weigh in grams without milk.After all, their capacity (volume) is well known to us in advance and we can consider spoons (with some stretch of course) as standard dishes. That gives us the possibility to use spoons to measure portions of boiled, already cooked rice by weight in grams, without weighing on a scale.

How to measure 200 grams (200 g, 200 g) of boiled rice is how many cups per 250 ml (standard thin-walled) and how many cups per 200 ml (faceted).

The second way to measure 200 grams of crumbly rice porridge without weighing on a scale is to measure the product using a glass.In addition to spoons, in the kitchen we always have another rather convenient “household measuring tool” – these are glasses, glasses, wine glasses, mugs and cups: drinking utensils. With mugs, cups (ceramic and glass), the conversation is separate, too many varieties of cups with different designs, sizes and, as a result, different capacities can be found in the store. I would not recommend counting glasses, wine glasses, cups as standard dishes. Unless you already know their capacity in advance. But glasses are really standard glassware, it is quite suitable for measuring out 200 g of finished rice porridge.With the clarification that there are two standards of glasses for their capacity in milliliters. These two types of glass glasses differ in design. We can always visually determine at a glance which option we have in our kitchen: a glass thin-walled (thin) glass or a faceted glass glass. In those rare situations when you are not sure, in doubt, it is easy to clarify the type of glass. How to do it? Here, the most convenient and fastest way will be to use the Internet. “Having scored” in Yandex or Google search queries: a faceted glass of a photo or an ordinary glass of a photo.In the image in the photo, you can see how the characteristic design of a faceted glass differs from the appearance of an ordinary standard glass. As for their capacity, the number of milliliters (ml) of boiled or boiled rice that fits in different glasses, there are (and are exactly observed by manufacturers) the following proportions:

1. The volume of an ordinary glass beaker of boiled rice is 250 milliliters (ml), which is 250 cubic centimeters (cm3, cc).
2. The volume of a faceted glass beaker of boiled rice is 200 milliliters (ml), which is 200 cubic centimeters (cm3, cubic meters).cm.).

The idea of ​​a way to independently measure the weight (mass) of cooked rice equal to 200 grams using a glass is that there is a proportional relationship between the weight of rice porridge and its volume. As in the case of spoons, determined from a physical point of view, the specific gravity of the product. By itself, the specific gravity, by the definition of this physical quantity, is the mass of some volume taken per unit. Typically, the bulk density, within the scope that may be relevant to cooking and metering at home, is the weight of one milliliter (ml).Or, how many grams are in 1 milliliter (ml) of cooked, cooked rice without milk. Knowing how many grams 1 ml weighs, we can say exactly how much one standard glass will weigh and how much 1 faceted glass of boiled rice porridge without oil will weigh in grams. After all, their capacity (volume) is well known to us in advance and we can consider glasses as standard dishes. That gives us the possibility to use glasses for self-measuring a portion by weight in grams, without weighing on a scale.

How to calculate: 200 grams (200 g, 200 g) of cooked rice is how many liters (l), how many milliliters (ml) and how many liter cans (proportion to half-liter cans).

If we want to know how many liters are – 200 grams of boiled rice (without milk and without butter) , then the table on this page of the site will help us. Naturally, there is no direct dependence or generally accepted “school” rules for converting grams into liters. Grams (gr, g) are units of measure for weight or mass, and liters (l) are units of measure for volume. Automatically, without taking into account the characteristics and properties of a particular product, it is impossible to recalculate grams into liters.However, if you approach the matter wisely, think, then nothing is impossible. From a physical point of view, we are again referring to the density of rice porridge. So, the serving weight that we know is 200 grams. We measure volume in liters. Okay. The easiest way to tie it all together – grams, liters, and density – is bulk density. By definition, bulk density is the density or specific gravity of a certain unit volume. For example, one liter (l). The bulk density of cooked ready-made rice is available reference information and knowing how many grams 1 liter weighs, we can well calculate how many liters are in 200 grams of rice porridge.In principle, I have no doubt that you can make the calculation yourself, but it will be more convenient to see the ready-made answer in the table.

1. The volume of a liter can of boiled rice without milk is 1 liter (1 l) or 1000 milliliters (ml), which is 1000 cubic centimeters (cm3, cc).
2. The volume of a half-liter jar of boiled rice without milk is 0.5 liters (0.5 liters, half a liter) or 500 milliliters (ml), which is 500 cubic centimeters (cm3, cubic cm).

How to calculate: 200 grams (200 g, 200 g) of boiled rice is how many cubic centimeters (cm3, cubic meters)cm.), as well as the proportion for conversion into cubic meters (m3, cubic meters, cubes).

If we want to know how many cubic centimeters (cm3) are – 200 grams of boiled rice (without butter and without milk) , then you can immediately look at the answer in our table. As I noticed, many people know that it is possible to convert grams into liters (l) and milliliters (ml). But if you need to convert grams into cubic centimeters (cm3, cubic cm), then here people often “hang” in a little bewilderment.Although, figuratively speaking, this is the same “Easter egg”, only “side view”. There is nothing problematic in cubic centimeters – these are also units for measuring the volume of the product. Simply, we are not used to operating with cubic centimeters in cooking and in the kitchen. A purely psychological moment. In order to confidently make an independent recount and find out how many cubic centimeters will be in 200 grams of boiled rice. With a known density of the product (volumetric weight), it is enough to recall the proportions known to us from school:

1. 1 cubic centimeter (1 cm3, 1 cubic centimeter)see) cooked rice without oil is equal to 1 milliliter (ml).
2. 1 liter (1 L) of cooked rice without oil equals 1000 cubic centimeters (cm3).
3. 1 cubic meter (1 m3, 1 cubic meter, 1 cubic meter) of cooked rice without oil is equal to 1000 cubic centimeters (cm3, cubic cm).

All other calculations will be performed in approximately the same way as in those cases when we acted with teaspoons, tablespoons, faceted glasses, standard glasses, liters and milliliters.

Reviews. 200 grams of cooked rice (cooked crumbly rice porridge without oil) is how much.

You can ask questions, leave reviews, comments, remarks and wishes for the article: 200 grams, 200 grams, 200 grams of boiled rice – this is how much.

1. how many teaspoons.
2. how many tablespoons.
3. How many cups are 200 ml (faceted glass).
4. how many glasses of 250 ml (standard thin-walled, thin glass).
5. how many liters (l., Liter cans).

How many milliliters (ml) are

6. ?
7. how many cubic centimeters (cm3, cc).

Product weight in grams (g, g).	Number of teaspoons V = 5 ml. / The number of tablespoons V = 15 ml.	Number of liters (l., Liter cans).	The number of cubic centimeters (cm3, cc).	Number of milliliters (ml).	Number of 200 ml beakers (faceted glass). V = 200 cm3	Number of 250 ml glasses (standard glass thin-walled).V = 250 cm3
The amount of 200 grams (200 gr, 200 g) of boiled lean rice (ready-made, boiled crumbly rice porridge without milk and butter) is how much	28.5 teaspoons / 6 tablespoons + 3 teaspoons	0.106 l	106 cm3	106 ml	2/3	1/2

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Rice is one of the most popular side dishes that anyone can cook, it is tasty, easy and fast.It can be used to prepare breakfast, lunch and dinner. For breakfast, you can cook porridge in milk from rice. Prepare delicious pilaf for lunch. For dinner, rice can be used as a side dish for meat or fish. This product is truly unique and surprises with its diversity. Rice is very popular in Asia especially in China and Japan. In these countries, the popularity of this product can be compared to bread. There are hundreds of thousands of recipes in recipe books that use rice. But in almost every recipe, the amount of rice is measured in grams.This article will tell you how to measure the amount of rice without scales, because not every kitchen has a measuring scale. We will answer the question how many grams of rice are in a tablespoon and a teaspoon. In order to make it easy and quick to measure the required amount of rice in grams.

How many grams of rice (dry, boiled) in a tablespoon

To start measuring the weight of rice in grams using spoons, you need to find out how much one tablespoon and one teaspoon weigh. The weight of dry rice and cooked rice will be very different.Therefore, for your convenience, we have measured the rice in two states, dry and freshly cooked.

One teaspoon holds 8 g. rice (with a slide). Holds 6 g. rice without a slide.

One tablespoon holds 15 g. rice (no slide). The slide holds 20 g. rice.

Attention! When measuring the weight of boiled rice with spoons, keep in mind that boiled rice can stick together. For an accurate calculation, collect a spoon with a small hill (bump or mound).

How many calories are in a spoonful of rice (count the number of calories in spoons)

In order to measure (measure) the required amount of calories, you can use spoons.This is a very reliable and fast way. To do this, you need to know how many calories are in one spoon. Then, using mathematical calculations, we calculate the required number of calories.

Measure dry rice weight with spoons

Measure the weight of boiled rice with spoons

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Milk rice porridge

Of course, not many can afford to cook long porridge in the morning. I would like to lie more in bed, walk around the apartment, rocking and waking up. But this porridge is no worse than other morning rituals.It is creamy, creamy, each grain of rice is soft, but at the same time slightly elastic, which is felt when you bite it, if you have time to catch it with your teeth. Porridge is for that and porridge, so as not to bother with chewing movements.

And how nice it is if someone prepares this breakfast for you in the morning. Even before waking up, you will gradually eat a plate of rice porridge, which is bubbling with a joyful morning, with a small spoon, you will wash it down with hot tea or fresh juice and wake up slowly, comfortably sitting in the kitchen chair.

Needed (for 1-2 servings):
100 g of round grain rice
500 ml of milk
0.5 tsp salt
2 tsp sugar
50 g butter

Cooking time: 35-40 minutes.

Pour milk into a saucepan or ladle (take those that are at least 2 liters in volume, otherwise you will have to collect milk from the stove). Pour rice there, without rinsing it first, add salt and sugar.

Place the saucepan on the highest heat and let it boil.This will take a couple of minutes, so do not leave the stove, watch the milk boil, constantly stirring the contents of the saucepan, so that the milk does not boil away and the rice does not stick to the bottom.

Let the rice and milk simmer for 2 minutes. Do not leave the stove, do not stop stirring the porridge. If suddenly the milk froth starts to rise too high, which is about to pour out onto the stove, remove the saucepan from the stove for a few seconds and then put it back.

After a couple of minutes of boiling, remove the saucepan from the stove, stir and cover.Reduce the temperature of the hob to the minimum, let it cool down for a minute.

Return the saucepan with porridge to the cooled stove and now, without opening the lid, cook for 30 minutes.

During these 30 minutes, you can calmly go about your business, the porridge will simply languish without your participation.

Add butter to the prepared porridge, mix. When serving, you can add berries, fruits, and if you wish, I can add sweets in the form of a spoonful of fragrant honey for a sweet tooth.

Ingredients: Milk, Rice

90,000 How much rice per serving

How to cook delicious crumbly rice

It’s no secret that many people get a monolithic piece of starch instead of a heap of beautiful and tasty pearl grains. Yes it won’t! Learning.

Methods for preparing delicious crumbly rice and tips that have been tested in many kitchens.

You need the right variety to make delicious rice

There are varieties of rice that can produce a “crumbly” result without our efforts.The easiest way is to use parboiled rice – it will never stick together, and you do not need to cook skills. However, it is no secret that not all dishes can be cooked with such rice.

One of the best varieties of rice, which is excellent both in itself and in many dishes – Basmati. It has long, thin, pointed grains, is more expensive than other varieties and is generally considered royal. With it, you will also get seed by seed.

However, if you are economical, or are accustomed to Krasnodar rice, then try the oil method described here or Pokhlebkin’s method.

In addition, depending on the purpose, you may need one or another type of rice (for sushi and Uzbek pilaf you need different rice) and a certain method of preparing it – for example, risotto method . In this case, you don’t need crumbly rice.

Cook crumbly rice… in moderation… and in the correct container

How much rice is there per serving? Always measure rice by volume, not weight: measure out with a measuring cup 65-75 ml of rice for 1 person, or 140-150 for two, or approximately 275 ml for 4 people.

What is the ratio of water to rice? Water (or hot broth) count about twice as much: for example, for the specified volume of rice for 2 people, you will need 275 ml of liquid – no more if you want the perfect texture and consistency. The right measure is the guarantee of delicious rice.

In which dish to cook the rice? The best dish for preparing crumbly rice is a frying pan with a lid. In it, you first save the onion to add additional flavor to the dish (this is not necessary, you can skip the recommendation), then add rice there, and then add liquid.

Cooking delicious crumbly rice: oil method

Step 1. Saute onion (optional) and rice (without frying, rather heating and mixing with a little oil).

Helpful advice! High-quality rice does not need to be rinsed, as it is already thoroughly cleaned, and washing will remove some nutrients from it (and others are doomed to disappear under the influence of high temperatures anyway).

Stir the rice grains in a skillet until they are completely covered with oil.This will help keep the rice from sticking and make the rice crumbly

Step 2. Add boiling water (broth) to the rice.

The next step in making loose rice is to add boiling water to the pan (to save time, I always pour it from a boiling kettle). Perhaps you prefer broth – chicken, beef and fish are great for rice. It’s up to you to decide whether to use bouillon cubes, but for my taste they are strong for the delicate aroma of rice.Also remember to add salt, about 1 teaspoon for every 150 ml of rice.

Any broth can be added, but chicken broth is best suited for these purposes, it will give the rice an aromatic and at the same time mild taste.

Important. When the hot liquid has been added, stir in the rice only once so as not to disturb the grain structure. If you stir nervously and energetically, know that this is a fatal mistake that will surely lead to the inevitable: instead of crumbly rice, you will end up with starch sticking together.

Step 3. Close the lid, set the heat to low, and leave the rice alone.

At this stage, cover the rice with a lid and set the heat to low. If you want to cook rice tasty and crumbly, leave it alone, just move away from the stove. Housewives who love to look under the lid and think that rice should certainly be “controlled”, alas, are mistaken. They will simply release steam from under the lid and the cooking process will slow down. Meanwhile, cook rice (tasty) should be as short as possible: for white varieties, 15-25 minutes is enough (depending on the type of rice, see the label), for brown varieties 40.If you are forgetful, set a timer – rice does not tolerate even the slightest burn.

How to check if the rice is cooked? The best way is to simply bite into the grain. Another way is to tilt the saucepan and, if the liquid collects on the edge, cook for another couple of minutes.

Step 4. Without fire, postscript.

When the rice is cooked, remove the lid, turn off the heat and cover the rice with a clean tea towel for 5-10 minutes.The fabric will absorb steam and help keep the grain dry and separate. Whisk the rice lightly with a fork just before serving. If you didn’t overexpose the rice in step 1 in the pan (you shouldn’t have), then it will turn out to be almost snow-white. If you want a nice golden color, saute longer. The color of rice also depends on the color of the oil (colorless vegetable, creamy).

Other articles about rice:

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Every newcomer to the kitchen wants to know how to cook rice properly, right? Rice is the number one cereal, the basis for a great variety of dishes, so you must be able to cook crumbly, puffed rice without fail.| Vegelicacy

Every newcomer to the kitchen wants to know how to cook rice properly, right? Rice is the number one cereal, the basis for a great variety of dishes, so you must be able to cook crumbly, puffed rice without fail. Sticky and viscous rice is also good when we cook rice porridge or Japanese delicacies, but not so much for a vegetarian pulava. Today we will turn to the basics of cooking – we will understand all the nuances of preparing perfect, friable rice. So let’s get started!

For 4 servings we need:

– 1 glass of rice

– 2 glasses of water

– ½ teaspoon salt

– Small saucepan with lid and thick bottom

Most types of rice require two parts water for one part rice.Usually, half a cup of rice is measured per serving, and then the amount of water is determined, depending on how much rice needs to be cooked.

1. Rinse the rice well under water.

Before boiling rice, it must be thoroughly rinsed until the water becomes clear. This is necessary in order to remove excess starch from the surface of the rice, which is responsible for the stickiness of the rice. Different types of rice have different degrees of starchiness: round grain rice usually contains more starch than long grain rice.

2. Bring the water to a boil

Put a small saucepan with a thick bottom over high heat, salt and bring to a boil. The salt will also help keep the grains from sticking together. After boiling, reduce the heat to a minimum.

3. Add rice to a pot of water

Dip the rice in boiling water, cover and cook over the slowest heat for 10-12 minutes.

During the first 10 minutes of , do not remove the lid : it is very important that the steam remains inside the pan.Also does not need to stir rice, otherwise it will become sticky.

4. Checking the rice for readiness

After 10-12 minutes, remove the lid, check if the water is absorbed into the rice, and taste the rice for readiness. If all the water has been absorbed and the rice is cooked, remove from heat, cover with a lid and leave to rise for 10 minutes.

After that, beat the rice with a fork and serve. Cooked rice can be stored in the refrigerator for up to 3 days.

P.S. The recommendations described in this article only apply to the process of preparing white rice.

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Article How to Cook Rice Correctly in the Rate & Goods Community.

If you don’t like cooking rice because it takes too long and the rice is too sticky, a few simple rules will help you. The recommendations may differ slightly depending on the type of rice, but here are the basic rules:

Preparing the rice

If you are cooking risotto, it can only be washed once.But if you want to get friable rice, you need to rinse it under running cold water 5-7 times. Rinse until the water becomes clear. This procedure will allow you to get rid of the starch, which is responsible for stickiness. The easiest way to rinse the rice is using a fine sieve, which must be placed in the pot.

If you want to reduce the cooking time of rice in 2 times, pre-soak it for 30-60 minutes. And do not forget to then reduce the amount of water in which you will cook it.

Correct proportions

When cooking cereals, I usually use the 1: 2 rule, i.e. water should be 2 times more. However, it is best to measure the exact amount of water, which may vary depending on the type of rice.

Type of rice and amount of water:

Long-grain – 1.5-2 times more water is needed (1: 1.5-2)

Medium-grain – 2-2.5 times more water is needed

Large-grain – you need 2.3-3 times more water

Brown – you need 2.3-3 times more water

Steamed – you need 2 times more water

Wild – you need 3 times more water

However, always check the information on the packaging.The manufacturer takes into account the way the rice was processed and recommends the amount of water given this information.

It is best to get a measuring glass. The standard portion of dry rice per person is 65 ml. This means, according to the classic formula, 130 ml of water is required to cook it.

The right cookware

A saucepan with a thick bottom that distributes the temperature evenly works best for cooking rice. A cauldron is usually used for pilaf.

Cooking rules

First, bring the water to a boil and salt, and then add the rice.To prevent the rice from sticking to the bottom, stir it once. Wait for the rice to boil, reduce heat to low and cover. Do not lift the lid as it will take longer to cook. And if you want the rice to be crumbly, do not stir it anymore (only once at the very beginning). If the rice is constantly stirred, the grains can break, releasing starch.

Average cooking time for rice:

White rice – 20 minutes

Parboiled rice – 30 minutes

Brown rice – 40 minutes

Wild rice – up to 60 minutes

Do not open the lid after turning off the heat, let the rice sit for 10-15 minutes.

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How much rice to cook for one portion

When preparing a dish, two questions often arise, what to make as a base (meat, fish, vegetables), and what side dish is suitable for it. Rice is a great side dish in terms of any base, as it goes well with almost all types of meats, fish and vegetables.

In addition, this is a rather healthy cereal for a person, since it is a good right carbohydrate that takes a long time to digest and gives energy for a long time, plus it is the necessary proteins.And at the same time, it is easy and quick to prepare, which is also very convenient.

Often people tend to cook food in portions in order to eat everything that they have prepared and not leave it for other days when the dish will change its taste. This raises the question of how much to put in to get the right portion.

It is optimal to put on one person two tablespoons of rice with a slide, then you can perform simple calculations to get answers to the question asked:

– for 2 servings – four tablespoons of rice;

– for 3 servings – six tablespoons of rice;

– for 4 servings – eight tablespoons of rice;

– for 5 servings – ten tablespoons of rice;

It is no secret that many, instead of a heap of beautiful and tasty pearl grains, get a monolithic piece of starch.Yes it won’t! Learning.

Methods for preparing delicious crumbly rice and tips that have been tested in many kitchens.

You need the right variety to make delicious rice

There are varieties of rice that can produce a “crumbly” result without our efforts. The easiest way is to use parboiled rice – it will never stick together, and you do not need to cook skills. However, it is no secret that not all dishes can be cooked with such rice.

One of the best varieties of rice, which is excellent both in itself and in many dishes – Basmati.It has long, thin, pointed grains, is more expensive than other varieties and is generally considered royal. With it, you will also get seed by seed.

However, if you are economical, or are accustomed to Krasnodar rice, then try the method described here with oil or the Pokhlebkin method.

In addition, depending on the purpose, you may need one or another type of rice (for sushi and Uzbek pilaf you need different rice) and a certain method of preparing it – for example, risotto method .In this case, you don’t need crumbly rice.

Cook crumbly rice… in moderation… and in the correct container

How much rice is there per serving? Always measure rice by volume, not weight: measure out with a measuring cup 65-75 ml of rice for 1 person, or 140-150 for two, or approximately 275 ml for 4 people.

What is the ratio of water to rice? Water (or hot broth) count about twice as much: for example, for the specified volume of rice for 2 people, you will need 275 ml of liquid – no more if you want the perfect texture and consistency.The right measure is the guarantee of delicious rice.

In which dish to cook the rice? The best dish for preparing crumbly rice is a frying pan with a lid. In it, you first save the onion to add additional flavor to the dish (this is not necessary, you can skip the recommendation), then add rice there, and then add liquid.

Cooking delicious crumbly rice: oil method

Step 1. Saute onion (optional) and rice (without frying, rather heating and mixing with a little oil).

Helpful advice! High-quality rice does not need to be rinsed, as it is already thoroughly cleaned, and washing will remove some nutrients from it (and others are doomed to disappear under the influence of high temperatures anyway).

Stir the rice grains in a skillet until they are completely covered with oil. This will help keep the rice from sticking and make the rice crumbly

Step 2. Add boiling water (broth) to the rice.

The next step in making loose rice is to add boiling water to the pan (to save time, I always pour it from a boiling kettle). Perhaps you prefer broth – chicken, beef and fish are great for rice. It’s up to you to decide whether to use bouillon cubes, but for my taste they are strong for the delicate aroma of rice. Also remember to add salt, about 1 teaspoon for every 150 ml of rice.

Any broth can be added, but chicken broth is best suited for this purpose, it will give the rice an aromatic and at the same time mild taste.

Important. When the hot liquid has been added, stir in the rice only once so as not to disturb the grain structure. If you stir nervously and energetically, know that this is a fatal mistake that will surely lead to the inevitable: instead of crumbly rice, you will end up with starch sticking together.

Step 3. Close the lid, set the heat to low, and leave the rice alone.

At this stage, cover the rice with a lid and set the heat to low.If you want to cook rice tasty and crumbly, leave it alone, just move away from the stove. Housewives who love to look under the lid and think that rice should certainly be “controlled”, alas, are mistaken. They will simply release steam from under the lid and the cooking process will slow down. Meanwhile, cook rice (delicious) should be as short as possible: for white varieties, 15-25 minutes is enough (depending on the type of rice, see the label), for brown 40. If you are forgetful, set a timer – rice does not tolerate even the slightest sticking.

How to check if the rice is cooked? The best way is to just take a bite of the grain. Another way is to tilt the saucepan and, if the liquid collects on the edge, cook for another couple of minutes.

Step 4. Without fire, postscript.

When the rice is cooked, remove the lid, turn off the heat and cover the rice with a clean tea towel for 5-10 minutes. The fabric will absorb steam and help keep the grain dry and separate. Whisk the rice lightly with a fork just before serving.If you didn’t overexpose the rice in step 1 in the pan (you shouldn’t have), then it will turn out to be almost snow-white. If you want a nice golden color, saute longer. The color of rice also depends on the color of the oil (colorless vegetable, creamy).

The most important information about the main types of food, proportions, cooking times and other specialties of rice. As a bonus – a recipe for sushi rice.

Preparation

If you want to cook crumbly rice, rinse it under cold water before cooking.This will remove the starch that is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. The most convenient way to perform this procedure is with a fine sieve.

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Some dishes, such as risotto, require glutinous rice. In this case, it is not worth rinsing it. As a last resort, you can limit yourself to one rinse to wash off all excess.

To cook the rice faster, you can soak it for 30-60 minutes.Then the cooking time will be almost halved. However, in this case, it is better to reduce the amount of water used for cooking.

Ratios

It is generally believed that cooking rice requires twice as much water. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain – 1: 1.5–2;
• for medium grain – 1: 2–2.5;
• for round grain – 1: 2.5–3;
• for steamed – 1: 2;
• for brown – 1: 2.5–3;
• for wild – 1: 3.5.

Be sure to read the instructions on the packaging. The manufacturer knows exactly what processing the rice has undergone, and suggests the optimal amount of water for it.

Measure out rice and water with a measuring cup – this is much more convenient. The standard serving for one is 65 ml of dry rice.

Cookware

Boil rice in a saucepan with a thick bottom: the temperature is evenly distributed in it. You can also cook rice in a large skillet. A cauldron is traditionally used for pilaf.

Cooking rules

If you are cooking rice in a saucepan, first bring the salted water to a boil, and then pour the cereal into it. Stir the rice once to prevent the grains from sticking to the bottom. Then wait until the dish begins to boil, reduce heat to low and cover the pan with a lid.

Do not lift the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be crumbly, do not stir it (except the first time).Otherwise, the grains will break and release starch.

The average cooking time, depending on the type, is:

• for white rice – 20 minutes;
• for parboiled rice – 30 minutes;
• for brown rice – 40 minutes;
• for wild rice 40-60 minutes.

When the rice is cooked, remove it from the heat and let stand for 10-15 minutes, covered. If there is still water in the finished rice, drain it or cover the pan with a dry towel: it will absorb excess moisture.

If you are cooking rice in a skillet, use pans with a diameter of 24 cm or more, with high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly, so that the grains are covered with oil: then the rice will be crumbly. Then pour boiling water over it and cook as described above.

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Seasonings

Rice is good because you can always change its taste a little.For example, using the following spices:

Spices are added to the water during cooking or to an already prepared dish.

Also, rice can be supplemented with the taste of herbs, citrus zest or cooked not in water, but in meat or chicken broth.

Bonus: how to cook rice for sushi

1. Special Japanese rice is used to prepare sushi. You can replace it with ordinary round grain.
2. Rice should be washed 5-7 times before cooking. It is better to discard floating grains.
3. Pour the washed rice with cold water in a ratio of 1: 1.5. You can add a piece of nori seaweed to the pot for flavor, but remove it before boiling.
4. Rice is cooked under the lid: before boiling – over medium heat, after – for a minimum of about 15 minutes. Then you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. Then cool it down and start making sushi.

Do you know other ways to cook delicious rice? Share secrets and recipes in the comments.

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How to cook rice for 4 people?

How much water there will be in the pan, there will be about the same amount of ready-made rice, and each portion is different. I think one and a half to 2 glasses. Not enough – still cook

you cook as usual – only 4 times more

for a full pan you need a full pan)))) and for 4… well, depending on what kind of people and how much they eat ….

1.5 cups of rice is enough.

depending on how they will be. Rice is boiled 1k 2. A glass of rice is doubled.

Yes at 1st stage. rice water 2 cups. I put it in the pots for 40 minutes and it’s done, the rice is crumbly.

http://www.gotovim.ru/recepts/groats/rice /

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1 glass of rice if you cook porridge, how many servings will it take?

depending on what appetites are from 3 to 7

we have enough for four

three good portions and if there is still meat per piece in general class

It depends on what portions!))) I think that a person will feed four with a side dish.

Portions are different, if you look at a portion of 100 grams, then cooked rice can go into 2 plates of 50 grams per plate.

If that 3-4 portions! no more than

One serving of rice is 70 grams. So calculate.

depending on what eaters: 3-4 servings. and even depending on what kind of porridge – thick, no.

one portion of dry rice -50- 70 g dry, the glass contains 200-250g, for three

for large 2 for medium 3 for small 4

How much is enough and eat 🙂

depending on what portions you have …enough for 2-3 medium portions. unless, of course, you will eat more than one rice

Mom is not at home?

A glass of rice is enough for me for 5 people !!!! ETOGES almost 3 liter saucepan will be porridge))))

A glass of rice is enough for two servings. Pour it with cold water and cook, stirring constantly, add salt and rast to the water. oil, 1 s. t. l. You can also boil it by throwing rice into boiling water. You cook in either case until the water boils away. Water should be poured twice as much as rice.If you suddenly boil, and the water still remains, it’s not scary, drain through a sieve, and the rice can be washed with water so that it does not stick together, if you want crumbly.

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How much to put rice in four portions in pilaf?

Approximately 60-70g dry rice per serving.

When cooking, rice increases threefold, so count from this !!!!

I always make a cauldron of pilaf for about 0.6 rice … And what if someone wants additives ??)))

300 gr.I think that’s enough. Bon Appetit.

A glass of rice is enough for 4 servings.

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How to cook rice and how much should you take for two servings?

A glass of rice is enough for two servings. Pour it with cold water and cook, stirring constantly, add salt and rast to the water. oil, 1 s. t. l. You can also boil it by throwing rice into boiling water. You cook in either case until the water boils away. Water should be poured twice as much as rice.If you suddenly boil, and the water still remains, it’s not scary, drain through a sieve, and the rice can be washed with water so that it does not stick together, if you want crumbly.

I can give a Turkish recipe for cooking rice. ALWAYS turns out to be crumbly, regardless of the type of rice. Take 1 cup of rice, rinse thoroughly with water, fold on a sieve so that the water is completely glass. Get a heavy-walled pot or cauldron. Pour some vegetable oil into it (so that it covers the bottom by 0.5 cm), heat the oil so that it is thoroughly calcined, but do not bring it to such a point that the smoke cracks.Then put the washed rice in this oil and fry it steadily, stirring for 2-3 minutes. The flame is not too big, otherwise it will start to burn. When the rice starts to stick to the spoon, pour boiling water over 1 cup of rice about 1.5 cups of water. Pour boiling water over and the rice immediately boils. Now mix just once during the whole cooking and add salt to taste. Next, cover with a lid and cook over low heat – about 20 minutes. It is better if the lid is transparent, so it is more convenient to keep track of whether it is ready or not. When the water evaporates to the level of rice, you need to move the rice from the edges to the middle with a spoon and lay it down with a slide so that it does not burn from the sides.And in order to boil better – make several vertical holes with a knife in this hill of rice – from the top of the hill to the bottom with a knife, pierce a hill of rice to the bottom and move it with a knife so that the holes are wide enough so that the water from the bottom evaporates freely. If you see that there is very little water, and the rice is still hard, you can add a little more boiling water to these holes. But don’t pour it over – no more than half a glass. Cover and simmer until tender. When the rice is almost soft – turn off the gas and let it stand under a closed lid for 5-10 minutes – it will come.The recipe is very good, be sure to try it. Then you will cook only in this way.

buy portioned there everything is written

For two servings 4 tablespoons: pour water and cook until tender.

There is an African recipe: gently pour rice (dry) into boiling water so that the top of the resulting slide exactly reaches the top to the edge of the water. Simple and accurate regardless of the number of servings. And the rice will be what you need

one glass or even half a glass of rice water one finger above the level of rice if the rice is boiled, then pour in one tablespoon of vegetable oil or fry the rice in a dry preheated frying pan for five ten minutes, constantly stirring then pour the water carefully – and always place a permeable place You can rinse the rice and pour it with salt water and close it on a minimum heat – do not open for 15 minutes and then turn it off and do not open for 5-7 minutes Peace to you

Half a glass of rice.When I cook more, it remains. But it all depends on your appetite)))

If you want crumbly rice, that is, thick rice porridge, take 2 cups of water, pour it into a saucepan, as the water boils, put 0.5 hour. l. salt 1 tbsp. l. grow oil and cook after boiling over low heat (so that it barely boils) for 20-25 minutes. Loose rice is ready, i.e. thick rice porridge. 2. If you want the rice porridge is not very thick, take 4 glasses of water and 1 glass of rice. salt 1 tsp (no slide), rast. butter and cook for 20-25 minutes.Season with butter and bon appetit! P.S. And in the first and in the second case, 2 portions of rice come out. The portions are very good.

Rinse one glass into a glass dish with a lid, pour a little water to cover the rice by 1 cm, add salt. Put in the microwave 1 time 600 power for 12 minutes, stir. 2 times 450, power 12 minutes. Add oil and serve to meat, fish

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How much rice do you need for 2-3 servings?

sachet (if portioned) or glass

120 – 180 gr.dry rice, based on – 1 portion = 60 g of dry rice

125-150 gr. make kutyu from the leftovers (nuts, raisins, sugar and rice)

For one person, half a glass of rice.

The Chinese – they – eat rice instead of bread and a bowl of 150g is enough for them for the whole day But the Uzbeks or Turkmens are the opposite, they put the pilaf on a huge dish according to your opinion … And they eat it with their hands, with the fattest a piece is put directly into the guest’s mouth. This is the national custom. So before you ask, you need to name your nationality or affiliation.And you say how much to weigh in grams?

Boil a pot !!!!))))))))))

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How much rice and water do you need for a word? (For 5-6 servings)

First, fry the meat onions and carrots, then add a couple of glasses of water on top without stirring, so that it covers the rice by 2-3 cm

First fry the meat, add onions, carrots, fry. Add rice. And immediately fill with water. For 5-6 servings, you need to put 2 glasses of rice, if everything is good, if you are small, then one and a half glasses will be enough.Water for a glass of rice 2 glasses of water, and then another glass, if you have 2 glasses of rice you need 5 glasses of water.

The proportion of meat, carrots and rice per pilaf is 1: 1: 1. First, oil is fried in a large amount of oil, then chopped onions are added, then carrots. Season with salt, pepper, add a pinch of cumin, a couple of teaspoons of turmeric. Pour rice on top (but pre-wash the rice and soak in highly salted water for at least 30 minutes) drown a few cloves of garlic in the husk in rice and pour hot water on top about a finger (in a horizontal position) above the rice level.As soon as the boil begins, turn off the gas and simmer under the lid until the rice is cooked. Then take out the garlic and stir. And you will be HAPPINESS!

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Milk rice porridge

Of course, not many can afford to cook long porridge in the morning. I would like to lie more in bed, walk around the apartment, rocking and waking up. But this porridge is no worse than other morning rituals. It is creamy, creamy, each grain of rice is soft, but at the same time slightly elastic, which is felt when you bite it, if you have time to catch it with your teeth.Porridge is for that and porridge, so as not to bother with chewing movements.

And how nice it is if someone cook this breakfast for you in the morning. Even before waking up, you will gradually eat a plate of rice porridge, which is bubbling with a joyful morning, with a small spoon, you will wash it down with hot tea or fresh juice and wake up slowly, comfortably sitting in the kitchen chair.

Needed (for 1-2 servings):
100 g of round grain rice
500 ml of milk
0.5 tsp salt
2 tsp.tablespoons of sugar
50 g butter

Cooking time: 35-40 minutes.

Pour milk into a saucepan or ladle (take those that are at least 2 liters in volume, otherwise you will have to collect milk from the stove). Pour rice there, without rinsing it first, add salt and sugar.

Place the saucepan on the highest heat and let it boil. This will take a couple of minutes, so do not leave the stove, watch the milk boil, constantly stirring the contents of the saucepan, so that the milk does not boil away and the rice does not stick to the bottom.

Let the rice and milk simmer for 2 minutes. Do not leave the stove, do not stop stirring the porridge. If suddenly the milk froth starts to rise too high, which is about to pour out onto the stove, remove the saucepan from the stove for a few seconds and then put it back.

After a couple of minutes of boiling, remove the saucepan from the stove, stir and cover. Reduce the temperature of the hob to the minimum, let it cool down for a minute.

Return the saucepan with porridge to the cooled stove and now, without opening the lid, cook for 30 minutes.

During these 30 minutes you can calmly go about your business, the porridge will simply languish without your participation.

Add butter to the prepared porridge, stir. When serving, you can add berries, fruits, and if you wish, I can add sweets in the form of a spoonful of fragrant honey for a sweet tooth.

Ingredients: Milk, Rice

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ⓘ Katsudon. One serving includes a bowl of rice and a well-done pork chop.The cutlet can be pre-dipped in an egg or poured with sauce ..

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How to cook a portion of pilaf in one go

Minimalism in cooking is a useful thing. He makes you think: how to build something decent from a minimum of products. And if there is no such problem, then how is it decent to build at a minimum of techniques. For example, a portion of pilaf, simply by adding the main components, for example, classic Fergana pilaf into a baking dish, pushing it into the oven and taking out the finished dish after 30-35 minutes.Say, would you be a doctor? Rice porridge with meat? I believe that the top photo of one portion of pilaf cooked in one step does not even visually look like bydlzhrach or porridge with meat. Why? Because you don’t need to think about a bastard or a porridge with meat. And over the pilaf, before you build it in one step – albeit slightly, but you have to. Go?

So, what is the first thing to think about (I will repeat, about one, however paradoxical it may sound, portions of pilaf):

1.Meat (100-150 gr.) If it is lamb, everything is simple: the pulp of any carcass cut, except for the drumstick, cooks perfectly within a relatively short time. With beef, it is more difficult – it is either the subvertebral tenderloin, or the flesh of a thick or thin edge. Something else requires a longer heat treatment. Cutting method – small, with a phalanx of a finger, pieces. That is, it is slightly smaller than in the “usual” cooking of pilaf, although this does not really matter.

2.Rice (about 100 gr, plus or minus 10-20 gr.) In this case, the choice of this main component of pilaf requires an even more thoughtful approach. It is true that pilaf should not be cooked from any kind of rice at all. But here you need to choose from the best such rice, which cooks relatively quickly, does not stick together and does not require preliminary soaking in water. A good (not anyhow!) Basmati is ideal, just like, for example, one of the types of laser, which is also called a superlaser. True, except in Asia, I have not seen it on sale.

3. Vegetable oil (about 50 ml.) As my experience suggests, one of the best for making pilaf is oil squeezed from grape seeds. The worst is, of course, cotton, which I once wrote about in my “Plovomythology” . If you use regular sunflower oil, it is brilliantly enriched with a few drops of sesame or pumpkin seed oil.

4. Carrots (2 medium root vegetables, cut into strips). In this case, the thickness (or, if you prefer, the section) of the straw matters.Carrots should not be cut with “logs” or bars, given that carrots, like meat, in the chosen method of cooking pilaf, must reach a condition. We have already spoken about graters more than once – this method of chopping carrots is not suitable for pilaf, given its special, including tactile, role in this dish.

5. Onions (30-40 gr. Or half of a medium head) should be cut as thin as possible so that it is not felt (tactilely) in the finished dish. The craze for the amount of onions when cooking pilaf on our by no means Danish soil has also been spoken about more than once.There is no need to repeat the common mistake: they say how much meat, there should be as much onion.

6. Garlic (2-3 teeth freed from the husk) – exclusively for the amateur, although its note in the finished dish is rather a plus than a minus, especially since when languishing, garlic radically changes its taste, without in any way resembling its original hypostasis …

7. Pepper pod (optional). The main condition is the integrity of the pod so that not the pungency of the pepper, but its light aroma, passes into the pilaf.In the finished dish, the pod can be opened and already dosed to enjoy the spiciness.

8. A pinch of cumin. Pilaf is rarely complete without this spice, which gives the dish a truly oriental charm. Do not add – you will lose. But you will lose even more if you use some nonsense, like “a set of spices for pilaf.”

Now about what to think about directly during the implementation of pilaf in one step.

1. Baking dish. It is better to use a rounded one, because it is easier to pick up a lid from the existing dishes under it.As a matter of fact, this is not even quite a cover, in view of its special role, which will be discussed below. In the meantime, on a completely dry surface of the mold, distribute evenly mixed onions, carrots and meat.

2. Salt. It is pledged twice. First, a small pinch over the entire surface of meat, onions and carrots. The second small pinch will go on top of the rice. Once, while experimenting with this dish, I believed that it was enough to add salt in one step – they say, everything will mix anyway.As a result, the meat turned out to be salty, but the rice was not. Or vice versa – the rice is salty, the meat is not. What actually happens in the mystery of “mixing” – I do not know. Adding salt in two steps leveled the situation.

3. Stacking raw, but, of course, washed rice. It is necessary to try to put it so that it is not only on top of meat and vegetables, but would also fill all the “niches” that are free between meat and vegetables. Remember the so-called densification of housing that existed in ancient times? And although in this case we are talking about something else, it is very desirable to compact the contents of the baking dish, especially since we will return to sealing again.

4. Garlic and pepperpod, if used, are best placed on top of rice. There you will have to walk in the most aggressive temperatures, which will bring these components of pilaf to the required condition.

5. The same temperatures will more fully reveal the aromas of cumin, if it is evenly distributed over the rice. Do not forget to add the second portion of salt, as already mentioned above.

6. Adding oil to our design. This should be done according to the same principle that is used in some separate types of pilaf, for example, in Bukhara sofi-pilaf.That is, the surface of the rice is spilled not with cold, but with highly heated vegetable oil – in the proportions that were indicated in our layout – about 50 ml.

7. Finally, the first key point is the addition of boiling water. Each rice variety is known to absorb water in its own way – to a greater or lesser extent. In traditional pilaf cooking, it is easier to adjust this parameter, either by adding the missing moisture, or by increasing the temperature to get rid of excess moisture.In our case, we will need, albeit relative, but still accuracy in dosing water, since we are also limited in the choice of rice varieties. If it is still a basmati (a good basmati, the origin of which is not confined to some “tea-packing factory”), it is enough to pour in so much water that it slightly rises above the surface of the rice.

8. Moreover, very slightly – so that the presence of moisture is noticeable when squeezing the rice layer with a spatula or a tablespoon:

9.The second key point discussed above in relation to the roundness of the baking dish and a suitable lid. Ideally, not a lid as such, but a domed plate or bowl should be used, as if pressing and sealing the contents of the form, which cannot be achieved with a “just lid”.

10. The third key point, which will no longer require any intervention, is the preparation of the pilaf itself in the oven. The optimum temperature for a preheated oven is 180 grams.The optimal position of the baking dish is in the middle between the top and bottom, closer to the oven door. Cooking time 30-35 minutes.

Pilaf cooked in any other way, when, for example, the dishes have just been opened after the rice has been steamed, always contains some amount of moisture. It is no coincidence that before putting the pilaf on the dish, the pilafs let it “breathe” – either mixing the components of the pilaf, slightly tossing them with a slotted spoon, or, if these are separate types of pilaf, gently stirring only the rice.Our case is no exception to the generally accepted and understandable rules. Do you want a well-cooked pilaf to be crumbly? Let it “breathe” before placing it on a plate.

And he, I assure you, will thank you. Even if you cooked pilaf in one go.

Milk rice porridge in a multicooker Panasonic

Surprisingly, but true: I have never cooked milk porridge in my life. Although I’m lying: there was one attempt. Something lumpy came out, the milk ran away.In general, I decided not to get involved anymore. Until I came across a recipe that puzzled me: 5 glasses of milk per glass of rice. What will it turn out to be? Usually, when I cook rice, I take water two to one. And this proportion sat down so tightly in my head that I decided to cook milk rice porridge in a Panasonic multicooker, which has never let me down. I myself am a small lover of milk porridge, so I took half the norm from the recipe. It worked out for about two servings. The husband ate both safely.Five minutes. And went to bed. At 10 am. Apparently, in this porridge, along with the rice, some kind of relaxing pheromone was cooked. In general, the day after tomorrow I cook rice porridge again.

Ingredients:

for 2 portions

• 1/2 cup round rice,
• 2.5 cups milk,
• 2 Art. tablespoons of sugar,
• 30 g butter,
• 1/4 Art. tablespoons of salt.

Method of cooking rice porridge in a multicooker

As you probably already guessed from the list of ingredients, we will cook the simplest milk rice porridge.No frills, flavors. Revealing the greatest culinary secrets is also not planned. But just in case, for beginners like me, I describe the process in great detail. So, we wash the rice, pouring and draining the water several times.

Pour in cold milk.

Pour in sugar.

Add salt.

Throw in a piece of butter. Stir lightly with a spoon.

We close the multicooker. We turn on the “Milk porridge” mode.We leave the kitchen. I will not say exactly how long my Panasonic cooked this porridge. Not very fast. I only noted that shortly before the multicooker signaled that the porridge was ready, such a very insinuating aroma of very satisfying, rich milk porridge began to penetrate from the kitchen.

She tasted like that. As if her caring grandmother cooked it. Or a magic pot from a fairy tale by the Brothers Grimm. Well, honestly, I’m not exaggerating. Try it yourself. You don’t even need to add anything to it.An absolutely self-contained dish.

Bon appetit!

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