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How long to boil rice?
Boil rice for 15 minutes, until it absorbes all the water.
Rice Cooking Tips
1. Before boiling, rice should be washed in cold water for 1 minute, it is best to use a sieve for this purpose.
2. The volume of water that is poured into the pan should be 2 times greater than the volume of rice (for example, half a cup of rice - a glass of water).
3. Rice is better to cook in a small saucepan.
4. Rice should be boiled over low heat.
5. Add salt into the water before putting the rice.
6. Rice should be cooked in a covered saucepan.
7. Once the water has evaporated, the rice is ready.
8. After boiling drain the rice using a colander.
9. Before cooking, rice may be a little bit fried in a frying pan - it will be more crumbly.
10. How many times does the rice increase in volume when cooking? - As the rice cooks, it will increase in volume 4-5 times.
11. 1.2 cups of rice is sufficient for 4 large servings of cooked rice.
12. Rice for sushi is small and round; rice for making sushi should be boiled for the same 15-20 minutes, but after cooking rice should be dried within 20 minutes.
2. The volume of water that is poured into the pan should be 2 times greater than the volume of rice (for example, half a cup of rice - a glass of water).
3. Rice is better to cook in a small saucepan.
4. Rice should be boiled over low heat.
5. Add salt into the water before putting the rice.
6. Rice should be cooked in a covered saucepan.
7. Once the water has evaporated, the rice is ready.
8. After boiling drain the rice using a colander.
9. Before cooking, rice may be a little bit fried in a frying pan - it will be more crumbly.
10. How many times does the rice increase in volume when cooking? - As the rice cooks, it will increase in volume 4-5 times.
11. 1.2 cups of rice is sufficient for 4 large servings of cooked rice.
12. Rice for sushi is small and round; rice for making sushi should be boiled for the same 15-20 minutes, but after cooking rice should be dried within 20 minutes.
The benefits of rice and its nutritional facts
Rice contains several B vitamins: thiamine B1, riboflavin B2, niacin, B3 and B6, vitamin PP, carotene, vitamin E.
The composition of rice consists of eight amino acids.
7-8% of rice grains are composed of proteins.
Rice contains the substances that have the ability to envelop the stomach, so it is useful to eat rice for people with high acidity, as well as people who suffer from a stomach ulcer, gastritis.
Rice is high in potassium (neutralizes the salt in the body) and selenium.
Rice contains complex carbohydrates - starch. Therefore, rice is nutritious and is not heavy for the stomach.
Lecithin (is an activator of brain activity)
Oligosaccharide (supports the bowel)
Gamma-aminobutyric acid (stabilizes blood pressure)
Rice also contains phosphorus, iron, iodine, zinc and calcium.
Nutritional value of cooked rice
Boiled rice calories - 100 calories per 100 grams of cooked rice.
7-8% of rice grains are composed of proteins.
Rice contains the substances that have the ability to envelop the stomach, so it is useful to eat rice for people with high acidity, as well as people who suffer from a stomach ulcer, gastritis.
Rice is high in potassium (neutralizes the salt in the body) and selenium.
Rice contains complex carbohydrates - starch. Therefore, rice is nutritious and is not heavy for the stomach.
Lecithin (is an activator of brain activity)
Oligosaccharide (supports the bowel)
Gamma-aminobutyric acid (stabilizes blood pressure)
Rice also contains phosphorus, iron, iodine, zinc and calcium.
Nutritional value of cooked rice
Boiled rice calories - 100 calories per 100 grams of cooked rice.
© 2009-2012 The duration of boiling will prompt how long the food is cooking. Site map.
Lidia Ivanova's project. Translate by Marina Kuznetsova, Anna Ivanova, Katerina Osipova, design by Lipa Engel, html-coding by Varvara Selezneva, programming by Roman Borisoglebskiy.
Lidia Ivanova's project. Translate by Marina Kuznetsova, Anna Ivanova, Katerina Osipova, design by Lipa Engel, html-coding by Varvara Selezneva, programming by Roman Borisoglebskiy.