Rice groats are a universal ingredient that can be added to first courses and salads, meatballs and cutlets, and cabbage rolls; milk porridges and exotic sushi are made from it. It has a simple taste that can't be confused with other products. Depending on which rice and what the cook is making, you should choose the right varieties and cooking method. Before cooking, the grain is thoroughly rinsed in three changes of water to remove excess starch, then soaked in water for several hours. Cook the grain over low heat in a pot with the lid closed, without stirring.
Rice most often appears in recipes with these five products:
Steamed rice cooks quickly, comes out crumbly, and is ideal for risotto, seafood paella, and real Uzbek pilaf. Rice grains are a perfect base for any dish. They complement meat and fish products, mushrooms, and any vegetables beautifully. They're used to make airy puddings, side dishes, and sweet desserts. Aromatic spices and fragrant herbs will give the main ingredient an interesting and unusual taste. Rice dishes are dressed with butter, meat gravy, and tomato sauces, and residents of Asian countries like to pair boiled grains with soy sauce.