Fish and meat, and during the posts are transformed into separate dishes. In our article we have collected rice recipes that you can easily cook yourself.

Rice in a slow cooker

Not every hostess can boast that she knows how to cook delicious and loose rice. If you are one of them, then you will always be rescued by the first assistant in the kitchen - a modern slow cooker. How to cook with this device rice in tomato sauce with vegetables:

  • Peel and chop one small onion with a knife.
  • Cut the carrots into thin strips.
  • Put the slow cooker in the “Frying” mode, pour some vegetable oil into the bowl and put vegetables in it.
  • When the onions and carrots have a golden hue, add a glass of washed rice to them and cook everything together for a few more minutes.
  • In 400 ml of water, dilute several spoons tomato paste, season it with salt, pepper and herbs to taste (for example, use basil or cumin). Pour the resulting sauce into the rice and cook the garnish in the “Pilaf” mode until ready.

When the rice in the slow cooker is ready, add the main course to them and serve to the table.

Rice in a double boiler

If you want groats to keep all their beneficial featuresthen steam it up. It is known that rice is a rich source of trace elements, vitamins and bey. However, it is not too high in calories and contains a sufficient amount of fiber. However, not all types of this popular cereal meet the high criteria. Therefore, when you want to cook for a family really useful rice, opt for a brown rather than a white polished grade. How to cook delicious rice in a double boiler:

  • Take the right amount of rice, rinse it and soak it in water for several hours.
  • Put the cereal in a special bowl of a double boiler, season it with salt and spices.
  • Turn on the device and cook the garnish for a couple until ready.

Keep in mind that rice garnishes will have different flavors depending on which spices you will use. So, you can cook it with bay leaf, curry, rosemary, saffron, turmeric or flavored pepper.

Crumbly rice in the oven

This dish can be made very quickly and simply. Carefully read the recipe, and find out all the nuances of its preparation:

  • Rinse three glasses of rice under running water, and then place them in a baking dish.
  • Pour the cereal with six cups of chicken or meat broth and mix.
  • Cover the form with foil and place in a well-heated oven for 45 minutes.
  • When the right time passes, get the future garnish, mix it with two glasses of grated Parmesan, 80 grams butter, ground pepper and salt.

Arrange the rice in plates and serve to the table with the main course.

Chinese rice

Chinese cuisine, like no other familiar with all the subtleties of cooking this cereal. Therefore, we suggest you take advantage of our recipe and make crumbly rice in Chinese:

  • Rinse one glass of cereal under the flow water, then flip it in a colander and allow excess liquid to drain.
  • Pour into a large wide saucepan and a half cups of water, put rice in it, add salt and mix.
  • Cover the dishes with a lid and put on a strong fire.
  • When the water boils, let the rice boil for three minutes, then reduce the heat to medium level and cook another seven minutes. At the very end, reduce the heat to a minimum and cook the cereal for exactly two minutes.
  • Remove the pan from the stove, wrap it in a towel and leave it alone for 12 minutes.

This cooking method is suitable if you are using white long grain rice. Recipes for wild and brown rice  will differ in the duration of cooking. Thus, two glasses of such cereal will be cooked in three and a half glasses of water for at least 35 minutes.

Rice with mushrooms

Side dishes of rice can be real masterpieces, if properly approached to their preparation. This time we suggest you try a delicious main dish of cereals and champignons. If you have fresh ones forest mushroomsthen the flavor of your side dish will be beyond praise. How to cook crumbly rice in a pan:

  • Rinse and boil 150 grams of rice according to the instructions on the package. To simplify the cooking process, you can buy cereals in special bags for cooking.
  • Peel and finely chop one onion.
  • 350 grams of champignons cut into strips and fry with onions in vegetable oil until cooked.
  • Send the rice to the pan, add a little chicken broth, salt and spices to taste.

Cook the food together for a few minutes and then serve. You can present this delicious rice as an independent dish during the post.

Rice balls

If, after dinner or lunch, boiled rice remains at your disposal, then try to cook from it original dish. Rice balls can be served for breakfast or continue to use as a side dish for meat or fish dishes. The recipe of their preparation is quite simple:

  • Heat on the stove 150 ml of cream (if desired, they can be replaced with milk) and combine with 100 grams of grated cheese. Boil it all together until the cheese is melted.
  • Add 200 grams of boiled rice to the mixture and mix.
  • Form small sausages from the cheese-rice mass, wrap them in food wrap  and leave them alone until cool. You can also wait until the mixture has cooled down a bit, and make small balls out of it.
  • Use a sharp knife to cut the sausages into small pieces, roll them in flour and fry in a frying pan until golden brown.

Rice Cakes with Cheese and Egg

Usually, housewives prepare simple crumbly side dishes of rice for lunch or dinner. However, we suggest you change this tradition and make an unusual dish that can be served with meat, poultry or fish. Rice cakes recipe:

  • Pour 200 ml of warm water into the bowl, add one teaspoon of dry yeast and sugar to it.
  • As soon as bubbles appear on the surface of the mixture, put a tablespoon of vegetable oil, a little salt and two glasses of sifted flour into the dishes.
  • Knead the dough tight (you may need to add more flour) and set it to rise in a warm place.
  • Cook half a cup of basmati rice until tender.
  • Two boiled eggs and a bunch of green onions chop finely. Combine foods with rice, add chopped bell pepper, salt and spices.
  • Divide the dough into small balls and roll out of them round flat cakes of the same size. Place the filling on half of the blanks and cover them with the remaining blanks. Pinch the edges of the cakes, place them on a baking sheet and make several holes on the surface.

Bake the dish in the preheated oven until tender.

Fried Rice with Green Peas

If you want to make a simple and tasty rice for a side dish, then pay attention to this recipe. Having spent a minimum of effort, you get an original dish.

  • Wash one cup of white rice and place it in a pre-heated pan with a little vegetable oil.
  • Fry the cereal for a few minutes, then fill it with water and bring to a boil.
  • After that, reduce the heat, cover the rice with a lid and continue cooking for ten minutes. After that, place a glass of frozen peas in the pan and, without stirring, cover the dishes with a lid.
  • Two chicken eggs beat with one spoon of milk and a small amount of salt. Pour the mixture into the pan and cook it under the lid until it turns white.

On this cooking rice will be over. Turn off the heat, let the garnish brew for ten minutes, and then mix it with the peas and the egg.

We will be happy if you like the rice, the recipes of which we have collected for you in our article. After all, this side dish can be added to any dish! After training, you will learn how to make crumbly rice in the oven, in a frying pan, in a slow cooker and a double boiler. Therefore, more often cook mouth-watering side dishes with different tastes and surprise every time the new dishes of your family members.

Rice is one of the main cereals used to make a side dish. It is prepared for meat and fish dishes, and of course for poultry. And vegetarians are happy to eat it as a separate dish. I have already told how to cook, or rice with vegetables. Today I want to offer you another delicious side dish of rice.

Today I cooked chicken cutlets, and decided to cook rice as a side dish. And I wanted to cook it somehow unusual and tasty. I began to think how to do it. As always in such cases, the first thing I did was look into the fridge. See what is there, and what can be created from this. I had carrots, zucchini and apricots. Moreover, all ripe apricots were eaten, but solid and green ones remained. And for the preparation of delicious and original side dish - this is just what you need. Sour apples could also be used, but I did not cook rice with apricots yet. Therefore it is worth a try.

And so, in my head immediately there was a recipe for cooking this garnish. I have to say, it turned out delicious, and even you can say - very tasty! And the most interesting is that no one even guessed what the dish was made of. But nobody refused to supplement. I suggest that you try, you will not regret!

How to cook rice for garnish crumbly and tasty

We will need:

  • rice - 1 glass
  • carrots - 1 pc. small
  • onion - 1 pc.
  • zucchini - 0.5 pcs.
  • apricots - 3 pcs.
  • garlic - 5 cloves
  • greens - parsley, dill, tarragon
  • spices - zira, rosemary, coriander, thyme, basil, turmeric
  • vegetable oil - 4-5 Art. spoons
  • salt, pepper - to taste

Cooking:

1. Onions, cut into small cubes and fry in preheated vegetable oil until golden brown. I use for cooking garnish thick-walled heat-resistant pan. In it, you can fry, and then immediately cook. If you do not have such a pan, then make the whole roast in a frying pan, and then transfer it to the pan, in which rice and a side dish as a whole will later be cooked.

When the onions are fried, add 1/4 cup of hot boiled water and let it sweat so that it becomes transparent.

2. During this time, clean the carrots and zucchini. Cut them into small cubes of the same size, about 0.5 cm.

3. When all the water in the onions has evaporated, add the carrots and fry for 5 minutes.

4. Then add zucchini, fry it for 2-3 minutes.

5. During this time, remove the bones from the apricots, and cut them in the same small cubes. Add to roast. Fry for 1 minute and add half a glass of hot boiled water. Give then 5 minutes. While frying all the ingredients, periodically mix the contents.

6. Add spices, approximately in the volume of one teaspoon - these are all spices. And a little more than half a spoon of turmeric. She will give rice a nice yellowish color. Spices can be used any that is. I always keep home Zira, and add it to almost all dishes. This versatile spice makes absolutely any dish tasty and fragrant. And it’s not necessary to talk about rice, for rice it’s just an indispensable supplement.

7. Also add salt and pepper. Salt will need 1/3 of a tablespoon, and black pepper is enough to put a little less than half a teaspoon. If the salt is not enough, then you can salt it later. I will say when it is better to do so that the rice does not turn out salty.

8. Peel garlic cloves and put them entirely on top. We will not stir until readiness.

9. While frying all the ingredients, rice, which I previously thoroughly washed and poured with water, can already be prepared for adding to the frying. Drain all the water from the rice and pour it out. even layer  top on roasted vegetables and apricots.

Rice for garnish I use steamed. From such rice the garnish turns out friable and tasty.

10. Making a "bouquet" of the available herbs. I took what grew in my garden - parsley, dill and tarragon. "Bouquet" I rewound the ribbon from the foil. At the end of cooking, this will remove it from the rice. Herbs will give all their taste and flavor to rice and we will no longer need them.

11. Top up hot water. It is not necessary to pour the rice on top, so as not to disturb the layers. Zazharka must be from below, and rice from above. You can pour water through the holes in the skimmer, or simply through a spoon, neatly and not quickly. Pour water 2 cm above the level of rice.

12. Give the water to boil and after three minutes try the resulting broth. Now is the time to salt, if you feel that salt is not enough. The fire should be slightly more than average, almost the maximum. Boil rice for about 15 minutes, until water remains on its surface.

13. Make a little hill, and make holes in it so that excess water flows out through them, steaming rice. Reduce the fire to the minimum. Nothing is mixed. Do not be afraid will not burn anything.

14. After about 7-10 minutes, the rice will be fully prepared. But he still needs to stand a little while the lid is closed. It will be enough for 10-15 minutes. If water remains in the pan, the rice will “take” it and will not look like porridge. It will turn out crumbly, as we wanted.

15. After the allotted time, remove the "bouquet" of herbs and gently mix all layers. Use a silicone spoon or spatula to avoid breaking the rice.

How beautiful to bring rice to the table

  • you can of course just put the rice on a plate and decorate it with chopped greens of dill, parsley and basil
  • you can apply it more aesthetically. To do this, take a bowl or a small salad bowl, lubricate it from the inside with vegetable oil. It is enough to put rice inside it flush with the edges. Then cover the top with a plate in which you will serve the finished dish and turn it over. Neatly remove the form, and the side dish will remain a beautiful hill.


  • well you can put a side dish on spicy tomato sauce, carefully lay out the meat, chicken or fish, decorate with greens and put a spoonful of any salad. Everything - a beautiful and aesthetic dish to serve is ready!


What can be said about taste:

Everything that we added played its small but very significant role. Herbs and spices gave the necessary flavor and aroma, apricots - light sourness, onions and zucchini - juiciness (rice, turned out not dry), garlic - zest. And all this gave a wonderful rich taste of rice, which you can safely eat not only as a side dish, but also as an independent dish.

Cook, try. And I think that you will also like this recipe, as we liked.

Enjoy your meal!

Rice is a very useful source of energy. Not for nothing in Asian countries, it is popular, because it includes many minerals and nutrients. But for some reason the preparation of delicious rice for some housewives is a big problem. Now we will explain how to cook rice for garnish step by step with a photo.

  Many people think that this is an easy thing for any hostess. But this is not how it seems at first glance. In fact, to cook the perfect rice did not become stuck together, you need to know the features of this cereal.
  What is the advice for making the perfect side dish?

It is important to accurately determine proportions  water to rice. Usually, it is advised to pour 1 cup of rice cereal with 2 glasses of water, but in practice this ratio does not make rice ideal. Practice has shown that water needs to be poured a little more than rice. For example, to 400 grams of rice it is necessary to take 600 ml of water.
  It is also very important not to neglect washing the rice cereal under water until the water is clear. If this is not done, then you should not expect that the structure of rice will be perfect.


Another point that must be observed when cooking a side dish of rice - no need to mix it! Only then it will turn out not porridge, but a grain to a grain.
  It should be noted that a cauldron or a container with a thick layer is best suited for such a side dish. To prevent the croup from sticking in this tank, and after cooking it could be drawn and finally cooked.

We offer you to cook a side dish of rice according to the following recipe: 200 rice, 250 grams of water, salt (the amount at your discretion).

  1. First, rinse the rice grits thoroughly so that all the gluten is gone.
  2. We spread the cereal in a container for cooking, salt and pour water.
  3. Top cover with a lid and put on the stove. But when the water starts to boil, we immediately reduce the power and start cooking for about 15 minutes.
  4. When the rice has absorbed all the liquid, remove it from the heat and cover with a warm towel or other cloth that keeps the heat and leave for half an hour.
  5. After the garnish is finally ready, mix it and throw a piece of butter. This method is universal and its application is possible when boiling any of the varieties of rice.



  When in the kitchen there is a slow cooker, then with this helper make crumbly rice even easier. Here are the housewives in the piggy bank of recipes a way to cook a side dish of rice in a slow cooker: rice cereal and water in proportions 1 to 2, respectively, salt, butter.


Steamed rice is the same rice as usual, but the last heat treatment and from this acquired an amber color. It is even easier to prepare such a side dish from it than from the usual one, which is why most housewives choose this type. Giving preference to this rice, you need to know that after heat treatment, it loses about 20% of its beneficial characteristics.


Tell how to cook  steamed rice
  To steamed rice  became crumbly, as well as other types of rice, should be washed and soaked for half an hour. Next, you need to drain the liquid, take a container with a thick layer, put the cereal there and pour. The proportions are approximately 1 glass of cereal to 1.25 glass of water. Put the container on the stove, and as the water begins to boil, reduce power to the smallest. Then salt and throw a piece of butter to your taste. Now rice should cook for half an hour until it is fully cooked.
  If you cook steamed rice without soaking, then you need to boil water and only then add rice cereal there. The ratio of rice to water is 1.5 cups of cereals to 1 liter of water. It is necessary to cook the cereal for half an hour, while covering it with a lid. And then remove from heat and wait 10 minutes for the rice to be fully prepared.


  Round rice has its own characteristics. It contains more starch than other types of rice. Therefore, it is actively used in the preparation of rolls, cereals, casseroles and other dishes.

If you want to cook  it so that it becomes crumbly, you need before cooking it very carefully to get rid of excess starch under water and dry it. For drying, you can take a sieve, spread the grits on it and dry for an hour.



  Now it will be possible to send the cereal into a pan or other cooking container and pour water on top in a ratio of 1 to 1.5. For example, if you take 200 grams of rice, then you will need 300 ml of water. The fire during cooking should be done medium, and after boiling should be reduced to the minimum. From now on, it usually takes about 15 minutes to cook the rice. Note that the pan must be covered with a lid. And it is impossible to stir the cereal, because it will provoke the production of excess starch, which will prevent to achieve friability. When rice has absorbed all the liquid, you can remove it from the stove, salt it, put oil in it and leave to infuse until ready.

  Garnish can also be used round grain rice.To make it, pour water into a container and put it to warm up on fire. Note that for 100 grams of rice should be taken 300 ml of water. Rinse well while the water is heating. And then, when it comes to a boil, salt it and put the rice cereal in a bowl. Then you can add a tablespoon of sunflower oil to rice. Usually rice is fully cooked within 25 minutes.

Rice garnish can also cook  in the oven. But with this method, the proportions of rice and water are different. For 200 grams of rice you need to take 100 grams of water. Rice with water folded in a pot, season with spices and put in the oven is cooked with a power of 180 degrees. In 20 minutes your side dish will be ready!



  When cooking long grain rice in the pan200 grams of rice, 300 ml of water, a pinch of salt and butter or vegetable oil are required. From the dishes most suitable pan dense walls and a tightly covering lid.

Begin to cook rice: you need to put it in the pan and rinse until the water stops to grow turbid. After which, pour it cold waterso that the water level was 2 cm higher than rice. If you doubt whether there is enough water, you can find out its level with your thumb. Dip your finger in the water on the rice and see if it covers the phalanx half, then you have done everything right.

Then you need to lightly salt the rice. But if you are making for a salad or as a side dish, then do not forget about the sauce, which also contains salt. The main thing is not to overdo it with salt. Now you need to cover the pan with a lid. This is very important, as the tightly covered lid helps make the rice grains fragrant, and to not stick together.

Turn on the stove, set the maximum fire possible and place a saucepan on it for 5 minutes. Now reduce the heat and still boil for about 15 minutes. Next, remove the pan from the stove, let the rice stay in it for another 5 minutes and then remove the lid. Add oil and cover again for 2-3 minutes. That's all!


If you have an electric stove, it is better to do rice on two rings. One set to the largest and the other to the smallest power. On the first cook for 5 minutes, and then rearrange the pan on the hob with low heat and cook for 15 minutes.

  Long grain rice comes in different colors: brown and white. The first one contains more beneficial vitamins and minerals, but it deteriorates quickly. It is cooked in the same way as ordinary rice, but after boiling it is cooked not 15, but 20 minutes. Oil does not require this type of rice, because it is contained in the rice itself.


White rice comes in two varieties: jasmine and basmati. The first is often used when cooking casseroles and puddings. The second is a very self-sufficient variety with a sophisticated aroma, so it can be used as a separate dish.

And now you understand how to cook rice for garnish? Step with the photo helped? Which rice do you use ruby ​​or jasmine, what proportions do you keep? Leave your opinion or feedback for everyone on the forum.

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Add an entry to the quote book :)

Rice cereal is one of the most popular types of side dishes, so every housewife should know how to cook crumbly rice from the component that was at hand. Contrary to popular belief, it is not necessary to use long grain riceto get a product with a suitable texture.


If you approach the process correctly, steamed or even round grains will turn out just as good. The main thing is not to always act in the same way, but to use an individual approach in each case. For example, some types of rice are best cooked in a saucepan, while others make an ideal side dish when using a multicooker.

Some good rice cooking tips

Today on sale you can find rice, already packaged in bags with small holes. To prepare it, simply lay the product in boiling water, wait for the time indicated on the label and remove the contents from the package. But, truly delicious side dish is obtained only when boiling cereal free mass. In this case, everything is a little more complicated and you should remember a few rules:

  • The dry component is necessarily washed, and the water must be changed several times. As much as is needed to get clear water during the manipulation. But soaking the composition is not recommended, it can lead to a softening of the upper shell of the grass, because of which the seeds will boil unevenly.
  • Boil the product should be in a pot with thick walls and bottom. In this case, the heat will be distributed evenly, which will allow you to get a homogeneous garnish, rather than numerous lumps.


Tip: Although the most delicious rice is one that is boiled in a vegetable or meat brothThis approach is recommended only if you need to boil the steamed product. Even a long-grain analogue from such an impact usually swells up too much, especially if it is ground.

  • If steamed or ground rice begins to stick to the bottom of the container during the manipulation, this may indicate the use of too strong a fire.
  • To make the dish richer in flavor and to get not just boiled rice, but a tasty and nourishing side dish, when cooking the cereal, you need to add a little vegetable oil, a little bouillon cube  or spice.

Properly cooked rice can be kept in the fridge under a lid for 24 hours. True, after that it should be heated not in a water bath or in a microwave, but in a frying pan with a small amount of vegetable oil.


How to boil long-grain and round rice?

Fortunately, cooking long grain rice is very difficult. But when working with it, you should take into account some of the nuances of the process in order to get the perfect dish.

  • For half a glass of rice, we take a little more than a glass of water and half a teaspoon of salt. Additionally, prepare spices to taste, bay leaf or a sprig of rosemary.
  • We rinse the component to clear water, lay it in a colander to drain excess liquid, slightly dry it. After that, lay the product in a saucepan, pour water, add salt and set on fire.
  • As the liquid heats up, mix the composition a couple of times, otherwise the grains will stick to the walls and bottom. As soon as the mass boils, we reduce the fire to a minimum, cover the container with a lid.
  • In the process of cooking long-grain rice does not interfere (steamed or not), because of this, it can boil unevenly. Just wait for 20 minutes, turn off the fire and give the dish to brew for 10-15 minutes right on the stove.
  • Only after that we remove the cover and run it over the surface of the mass with a fork in order to release the steam that has accumulated between the pips. If additional components were used during the cooking process, they need to be removed and the dish can be served.


To boil crumbly side dishusing round rice is a bit more complicated. Here, to do everything right, you will have to constantly monitor the process.

  • For a glass of round rice take three tablespoons of butter, 2 cups of water and a little salt. Spices and flavor enhancers at their discretion.
  • Repeatedly washed component is lightly dried. It should be boiled not in cold, but in already boiling water. In it immediately after boiling should enter the butter and salt.
  • After repeated boiling of the product, we reduce the fire to a minimum, cover the mass with a lid and leave for a quarter of an hour. Mixing the composition in the pan is not recommended, it is possible to damage the grain, which will affect the final result.
  • After a specified time, check the status of the product. Round grain rice should completely absorb the liquid. Then again we close the lid, wrap the container in a towel and leave for 10 minutes.


In both cases, if, after opening the lid, it is found that the main component is still in the water, but there is not much of it, we put a paper towel on the composition, it will absorb excess moisture. Ready garnish served immediately before it is cold.

The best option for processing steamed rice

Steamed rice is a special product that requires a specific relationship. It is difficult to say how much it is processed with the traditional approach. It is necessary to control every minute of the process, but even this does not guarantee an optimal result. To cook a delicious side dish, it is best to use a slow cooker.


  1. We take steamed rice in the amount of a glass, 2 glasses of water or broth, 2 tablespoons of butter, spices and salt.
  2. First, the component is washed as usual, 1-2 approaches will be enough. You can even soak the cereal for a quarter of an hour, then put it in a sieve and just wait for the water to drain.
  3. Now we place the product in a heated bowl of the multicooker, constantly stir until the grains dry out. We enter broth and spices, if necessary, add the composition.
  4. We close the lid, set the “Rice” or “Spaghetti” mode, wait for the signal about the end of cooking. In order for the steamed component to become a full-fledged side dish, it should be infused for another 10 minutes under the lid closed. Only then add the butter in the dish and serve.

Of course, when boiling grains, one should not forget about the instructions on the product packaging. They help to clarify the component processing time, indicate the optimal ratio of dry composition to liquid, reveal the need for pre-soaking. If steamed or polished rice is used as a side dish very often, it is better to purchase a rice cooker for its preparation. This device will relieve from all troubles, you only need to strictly follow the instructions.

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Why stubborn dieting does not bring a visible result, but only leads to frustration and depression, and how can you still lose weight so that:

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