Rice is one of the most popular food grains around the world. Raw rice can be harvested and may have chemical impurities. Find out below how to rinse rice, because cleaning rice helps remove excess starch.
Almost every kitchen uses starch grains with meat and vegetables. One of the reasons for the popularity of rice is that it is readily available and easy to prepare. It is nutritious and goes well with anything. Do you like rice with fried vegetables or grilled meat, or do you want to get starchy cargo in the form of desserts.
Do I need to rinse the rice?
White rice also has a very long shelf life and easily saturates you. Of the quick fixes for complex dishes, white rice can be used in a number of Indian dishes. Nevertheless, most of the rice bought at the store is filled with pesticides, and we are sure that you will certainly not find it very tasty.
Although in the era of packaged foods, the small insects that our mothers used to clean white rice became less common, it is still very important to properly clean the rice before cooking. Even packaged white rice can be loaded with pesticide chemicals. Therefore, it requires thorough washing and cleaning before going ahead and putting them in a pressure cooker.
Do I need to rinse the rice before cooking?
You need to wash absolutely any cereal, not only rice. Rinsing cereals helps get rid of dust, dirt, dark grains and pebbles. From talc, which is processed by some varieties, from insects, which can be in cereals and from starch.
Culinary experts are sure that washing rice before cooking leads to better absorption of moisture during cooking. Sometimes, before preparing cereals, it is necessary not only to rinse, but also soak in water for a while.
How to rinse rice before cooking?
Rice can be washed in a colander with small holes or in a large cup. Rice should be washed with cold water and at least four to five times. Draw water so that the rice is completely hidden under it, mix gently with your hand and drain the dirty water. If five times is not enough and the water still remains dirty, then the rice needs to be washed until it is completely clean. Time and number of times depends on the type and variety of rice. For rice shoes, it is enough to change the water three or four times, for white polished it is best to repeat the procedure five to seven times, while soaking for several hours before cooking. Imported long-grain rice is often subjected to special processing means, so it must be washed more thoroughly and for a long time.
There are still dishes where the sticky properties of rice are needed, but with repeated washing, starch is washed out, which is responsible for the viscosity. In order to make the perfect risotto or pudding, rice flour is added to the discs.
It is not worth washing the enriched rice for a long time, as this may cause a loss of its usefulness.
To prepare sushi, rice needs to be washed many times, as experts in this matter argue that thoroughly washing the rice has a brighter flavor.
Brown rice needs not only thorough washing, but also hardening for at least three hours. Before you cook rice, you must carefully drain the water.
Rice washing after cooking
This is affected by the dish itself and the variety of rice from which it was prepared.
Rice is washed for friability. The cereal is not cooked a bit, washed and then added to various dishes, which will still be cooked. This will make it possible to reach rice fully prepared.
Rice should not be washed if it is cooked in a microwave oven at medium power. If cooked in a slow cooker or double boiler.
Also, washing after steaming is not required for steamed rice. It lends itself to special heat treatment and because of this absorbs moisture faster, doubles in size, but it retains its shape perfectly.
Before cooking, rice can be washed with hot water, but not with boiling water, and soak before cooking also in hot water. The temperature of such water should be sixty degrees, but not more. But after cooking, you need to use cold water for washing. The ideal temperature for cooking rice is ninety-five degrees. At such a cooking temperature, rice acquires a pleasant taste and is more crumbly.
💧 How to soak correctly
Water temperature and soaking time depend on the chemical and physical properties of the cereal variety.
📌 Short round grain. Soft and contains a lot of starch. Therefore, it does not require prolonged soaking.
- Sort for foreign impurities.
- Pour with hot (approximately 60 ° C) water for 15 minutes.
- Drain, proceed to rinse.
📌 Long grain thin translucent. Very tight. Soak it for longer than soft grades.
- Soak in cold salted water for 5-8 hours.
📌 Wild brown / black. The grains are dense. Cooking without prolonged soaking is not recommended.
- Take out the trash.
- Soak in cold salted liquid for 6-8 hours. Enough 1 tablespoon of salt per 3 liters. This volume is enough to soak a whole kilogram. Rice cannot turn out to be salty at this stage - it absorbs exactly as much salt as necessary.
📌 Basmati . It contains a lot of starch, has soft grains. Long soaking does not require.
- Select extraneous garbage from cereals.
- Pour warm (slightly above room temperature) water for 10-15 minutes.
📌 Alanga . Soft, soaking is more often excluded. After checking for impurities, they immediately proceed to the washing step.
📌 Steamed long-grain rice (white). The grains are steamed under pressure. Because of this, it becomes harder. Such a variety requires a longer soaking than round grain.
- Remove all impurities (sort out).
- Soak in cold salted liquid for 1-2 hours.
Any variety is soaked only in the cleanest and highest quality water. After all, it absorbs any liquid in which it appears, which means that the final taste of the dish depends on it.
🍚 Rice washing for pilaf
To make pilaf crumbly and aromatic, rice must be thoroughly washed. This dish can be prepared delicious from any variety of cereals, but for beginners it is better to work with three main types. Read about choosing cereals here.
🔸 Short round grain . It quickly becomes soft, prone to cracking during washing. Wash it after soaking.
- Rinse gently under the tap several times. Do not rub the grain with your hands, just turn it slightly.
- Check the drained fluid for transparency. If starch remains, repeat rinsing.
- Rinse with cold water before soaking until the liquid is clear.
- After washing, soak (see above).
🔸 Steamed long grain (white), wild brown / black, long grain thin translucent
- Rinse under the tap several times.
- Repeat flushing until the liquid becomes clear.
Rice washed gently. It quickly absorbs liquid and becomes brittle, it is easy to crumble it with rude actions.
📝 Delicious recipe for pilaf from the chef
- 500 g of meat (lamb or pork)
- 500 g onions
- 500 g carrots
- 1 tbsp. rice
- 300 g of vegetable oil
- 5-7 cloves of garlic
- mix of spices for pilaf
- Cut the carrots into thin strips. Onions - half rings. Meat - medium slices.
- Make a zirvak. To do this, hot oil in a cauldron is hot. Add carrots, onions, meat. Fry without lid for 10 minutes. Next - another 10 minutes under the lid. Fire maintain maximum. Stir the mixture periodically.
- In the middle of preparing zirvac, introduce salt and spices to taste. If there is no special mixture of spices, suitable: barberry, basil, zira, suneli hops, coriander.
- Put the prepared (washed and soaked) cereal over the zirvak. Distribute evenly over the surface, pour hot water. Do not mix.
Cover and immediately reduce heat to a minimum. Leave to cook for about 1 hour.
- 5 minutes before the end of cooking, stick the peeled garlic cloves.
It is most delicious if, after cooking, wrap the pan with a blanket and leave to steam for about 30 minutes
How to cook rice
Japanese and Chinese before cooking 7 times washed rice in cool waterto remove any dubious substances from each picture. This method can be used when you need to cook a dish urgently. But it’s best to soak the rice overnight in plenty of water. The concentration of arsenic in rice left overnight will decrease by 80%, and the product will become absolutely safe for health. Better safe than sorry, right?
Besides, soaked rice has another indisputable advantage. It is cooked until fully cooked, having soaked up a certain amount of water overnight. Pre-soaked rice cooked in 13 minutes! Rice soaked in water will have excellent taste and will surprise with its friable structure.
Here how to cook rice in waterto neutralize arsenic and other chemicals accidentally in its composition.
Do I need to wash steamed rice for pilaf
In order to cook pilaf, steamed rice is often taken. Justifying this by the fact that this rice does not boil and maintains integrity, and pilaf turns out to be beautiful and crumbly. Some people believe that steamed rice does not need to be washed, as it is already thermally processed.
So whether to wash steamed rice for pilaf? Of course! We all know that a delicious pilaf is obtained only from high-quality rice. To cook pilaf, you need to wash any rice, whether steamed or some other. It is recommended to wash the rice until clear, clear water appears, which is about 5-7 times.
Even the ancient Indians learned about the benefits of pilaf for the body. It has been a popular source of energy for many diseases. If the body was weak and exhausted, then pilaf was given, and the person quickly became strong. Also, if people worked very hard, then before the labors they always ate pilaf.
Today, people love pilaf, and it has become a favorite home-cooked dish of both adults and children. Pilaf can be consumed even by nursing mothers, only on condition that it is lean and not sharp. Because spicy and fat pilaf can affect the taste of breast milk.
It is recommended that you take lean meats such as chicken or rabbit. They are perfect for pilaf, and it will turn out dietary. When asked whether pilaf can be used by nursing mothers, we will say yes with confidence.
Today in the article you learned how to wash rice for cooking, pilaf. They also learned whether to wash steamed rice.
THE CORRECT METHOD FOR PREPARING RICE (TO REMOVE AN ARSEN)
- Take 1 part dry rice and 5 parts water.
- Leave the rice soaked in water overnight.
- In the morning, wash the rice several times until the water becomes completely clear.
- Dry the rice with a paper or cloth towel.
- Take 1 part rice and 1.5 parts water. It is best to pour the cereal with warm water.
- Add a pinch of salt. Salt will improve the taste of rice.
- Bring the rice to a boil, remove the heat to a minimum. Cover the pot or deep pan with a lid.
- Cook rice over low heat for 10-15 minutes. Never open the lid! Remember: opened the lid - ruined the rice.
- Delicious, loose and healthy rice is ready!
Here is what interesting pilaf recipe sent a reader from Azerbaijan. There is a slight difference: there the rice is soaked in salted water, which is also very useful. Rice is tastier and whiter. In addition, salted water removes any unpleasant odor! Unfortunately, the rice cereal of some manufacturers is disappointing. Cooked rice can give off mustiness, as if mice lived and flourished in it ... Have you noticed, dear readers?
“In Azerbaijan, rice is also cooked in this way. My grandmother and mom soaked rice overnight in salted waterso that during cooking the rice does not decay, and it is also cooked in salt water, like pasta. After pouring rice water into half-boiled rice, add the necessary spices and oil, put on a slow fire to simmer.
To taste this pilaf differs from Uzbek, Turkish, Afghan pilaf. By the way, Iran is also cooking in the same way as we are. An indispensable ingredient in pilaf is saffron ... " Here how to cook rice so that it is crumbly.
There are other very interesting ways of making rice, which for me personally and for our editors were new. For example, rice cooked in milk with butter and plenty of cardamom. First, you need to soak the rice overnight. Pour the cereal with hot milk and cook over low heat for a long time along with cardamom. You can add sugar to taste. It turns out an unusually aromatic porridge, similar to pudding, try it!
There is still an Uzbek recipe, about which it is a sin to remain silent, - rice with mash. Mash is such a small green pea with a special nutty aroma that is fully disclosed in combination with rice. Rice with mash must be soaked overnight, then boil in water over low heat. It turns out awesome, very satisfying and useful!
We were amused by the comment of one venerable reader when we published material on the content of arsenic in rice for the first time. “I am so ancient that I remember how dentists put arsenic in a sick tooth and covered it with cotton wool. And the next day you come, and a tooth is pulled out for you ... "