You will need
    • 0.5 cups rice
    • 1-1,5 l of water or broth (meat
    • vegetable)
    • salt and spices - to taste
    • butter or olive oil - to taste
    • vegetables (fresh
    • canned or frozen) - to taste
Select the desired variety of rice, carefully read the recommendations on the package (cooking time, the proportions - it all depends on the type of rice). Do not take a round or polished - they are well boiled, and therefore are used for cooking porridge. And long-grain rice and steamed solid, of which you can easily cook a crisp and delicious side dish. Useful brown rice is harder than white, because it undergoes virtually no processing, but to cook it you'll longer.
Regardless of the recipe and varieties rinse the rice in cold running water. Grind with your hands, change the water (3-5 times) until it becomes transparent. Remove foreign matters and damaged grains.
Prepared rice put in boiling salted water and stir so that the grains do not stick to the bottom of the pan. Once the rice starts to soft after boiling, reduce heat to medium (will only bubbles on the surface of the water). This is the common beginning for most garnishRH. The next step you can choose the ways.
The easiest option: continue to cook the rice in water. Try often little better nagovoriti than to rice cereal. Once it reaches the desired consistency - spread on a colander. After you drain the water, add optional butter or olive oil.
The other, "South-East" option: you can cook rice until soft in water and then place in a sieve or small colander. Place the colander on a pot of the same diameter with boiling water, in which you can add spices to taste. Can cover the rice with a lid. As a result, you save in the grains has more vitamins than conventional cooking.
For "vegetable rice" finely chop or grate carrots, onions, zucchini, red pepper (ingredients and proportions are arbitrary, choose according to your taste) and fry them lightly in olive oil. Can use ready-made frozen mixture: drop in boiling water for 3-5 minutes, if needed, chop and fry. Complement the taste and decorate the dish canned vegetables (corn, green peas, red beans, etc.) - add them last. Once the vegetables are ready, connect them to the hot rice. Ready!
Whichever recipe you choose, do not rinse rice after cooking under cold water. You'll have to then reheat the garnish, and it can ruin the taste and appearance of dishes. At least, if you take not the best pic, and it was sticking after cold water rinse it with boiling water. This is a more gentle form of heating than in a skillet or in the microwave. Or, if you decide to cook the vegetable, add the cold rice straight into the pan with the prepared vegetables.
If your side dish is ready, but serve it on the table before, make sure the rice is cold. Don't place the cooked rice in water and on fire - you risk to spoil its texture and taste. Better place finished dish on a weak water bath or use a homemade thermal container.