How to properly cook fluffy rice. Proper pilaf - three recipes: with chicken, chickpeas and seafood Rice cooking technology

The benefits and popularity of rice are evidenced by the fact that more than half of the world's population has it on their table every day. This is one of the oldest crops, domesticated more than 8 thousand years ago. In many Asian countries it is the national cereal; the Japanese eat it three times a day. There are many dishes made from this cereal, and each requires a certain type of cereal and method of preparation. We have prepared a complete guide for you, in which we will tell you how to choose rice and how to cook it correctly.

Are all types equally useful?

There are about 10 thousand varieties of cereals, of which only 20-30 are used in cooking. Grains vary in method, degree of processing and variety.

Method and degree of processing

Paddy rice is “unhusked” or unprocessed. The grains are sold in husks and a brownish bran shell, which retains all the vitamins and microelements given by nature. Popular with healthy eating enthusiasts.

Paddy rice is not processed, retaining all the beneficial properties in the bran shell and husk.

Brown (brown), like paddy, cannot be sanded. The grains are freed from the husk, but the bran shell remains. This allows you to preserve all the beneficial substances, which makes the variety the most valuable for nutrition.

Brown rice retains the bran coat but removes the husk.

White or polished - cleared of the shell, and with it most of the vitamins and microelements. In terms of usefulness, it is inferior to paddy and brown, but is stored longer.

Polished rice is devoid of the shell, and along with it most of the vitamins and microelements

Steamed (golden). The product is subjected to steam treatment, during which 80% passes into the grains. useful substances from the shell, after which the cereal is polished. The steamed variety retains all the advantages and is devoid of the disadvantages of the unprocessed product.

After processing, most of the beneficial substances from the shell pass into steamed rice

In cooking, classification according to the shape and size of the grain is accepted.

Table: comparative characteristics of rice of different grain shapes

Photo gallery: culinary varieties

Round grain rice has the highest starch content and is suitable for making porridges Medium grain rice can also be brown; this variety has an average starch content Medium grain rice is considered universal and can be used to prepare any dish. Long grain rice has long, thin grains and is best suited for making fluffy rice. Short grain rice is used to make sushi and rolls

Nutritional value and calorie content

They are determined by the composition of the grains. The cereal consists of almost 8% protein, and does not contain gluten, which causes an allergic reaction. The content of complex carbohydrates (starch) in some varieties reaches 78%.

There is little fiber in rice, 4.5% in brown rice, 3% in polished rice. Cereals contain a whole complex of vitamins and microelements. These are vitamins A, E, PP, group B (folic acid, pantothenic acid, thiamine, riboflavin, niacin), zinc, calcium, iron, iodine, and rice is superior to other grains in potassium and phosphorus content. Most of the vitamins and microelements are contained in the shell, so the unpolished type is much healthier.

The calorie content of a product depends on its variety and method of preparation, 100 g. the product contains 140-360 kcal. Brown grain cereal contains 285 kcal, white round grain cereal contains 340 kcal. At the same time, 100 gr. boiled rice contains only 140 kcal, fried rice 150 kcal.

Despite the differences, all types and varieties of rice are useful, but to varying degrees.

Useful properties and their application

1. The cereal is widely used in dietary nutrition. The low fiber content allows the product to be easily digested, and starch provides energy for a long time.
2. The high content of long-term carbohydrates helps diabetics maintain constant blood sugar levels.
3. The decoction helps with diarrhea and indigestion by coating the mucous membrane and absorbing toxins.
4. B vitamins normalize the digestive and nervous systems, increase resistance to stress, and improve the condition of hair, skin and nails.
5. The high potassium content and the absence of salts help cleanse joints, improve the functioning of the cardiovascular system, normalize blood pressure and kidney function.
6. The ability to remove toxins, the lack of salt and low calorie content allow the use of unrefined varieties for weight loss.
7. Rice can also be used in sports nutrition for building muscles. In 100 gr. The product contains up to 8 grams of protein necessary for this.

This is interesting! Japanese scientists have found that regular consumption of brown rice helps improve memory and intelligence.

How to cook - secrets of cooking the right rice

Cooking the right rice is not so easy. To do this, you need to choose the appropriate variety, take the cereal and liquid in the right proportion, and strictly follow the technology.

Cooking time

Cooking time depends on the variety, the method of pre-processing the cereal and the dish for which it is intended. The average time for cereal to be ready is 25 minutes.

• white boil for 15-20 minutes;
• steamed - 20-30 minutes;
• brown - 30-40 minutes;
• wild - 40-60 min.

How much water and cereal to take

Table of ratio of cereals and water

Rules for preparing fluffy rice

While every housewife can cook porridge, difficulties often arise when preparing crumbly porridge. There are a few simple rules so that the dish is guaranteed to turn out:

1. Take long-grain varieties; experts recommend using Basmati and Jasmine.
2. The classic ratio of cereal and water is 1:2.
3. Before cooking, rinse the grain several times to remove excess starch.
4. Place the cereal into boiling water.
5. Cook the dish over low heat.
6. During cooking, do not open the lid or stir the cereal.

Advice! After rinsing, soak the cereal in hot water. This will release enzymes and improve the body's absorption of calcium, magnesium and zinc. The taste of the dish will become more intense.

Cooking features

Cooking methods vary for different varieties, the utensils used and the purpose of the product. General rule for all methods: the rice must be washed before cooking.

Be sure to wash the rice before cooking.

For garnish, salads

For these purposes, long-grain varieties are taken and prepared fluffy rice, which has already been mentioned. The Italians use this recipe:

If the rice is intended for a side dish, after finishing cooking, put a piece of butter in the pan or pour in 1 tbsp. spoon of olive. For salads, the prepared cereal can be washed to increase fluffiness.

For sushi, rolls

Choose a round variety with a short grain, it contains a lot of starch and, after cooking, acquires the necessary stickiness. For 1 cup of cereal, take 1.5 cups of water.

Video: how to prepare perfect sushi rice at home

For pilaf

To prepare pilaf, any variety is used: long-grain, round, medium and even short-grain, but experts recommend Uzbek varieties. But any rice requires preliminary preparation so that during the cooking process the grains are saturated with zirvak (broth).

1. After washing, the cereal is soaked in warm water with added salt. Water will remove excess starch and “open” the grains; salt will prevent them from sticking together. The soaking time depends on the type of cereal, but should not be less than 2 hours.

   Rice is soaked before cooking

2. After soaking, the water is drained and the cereal is loaded into a boiling zirvak. It is important that the rice is completely covered with zirvak. If there is not enough liquid, add water so that there is at least 2 cm above the surface of the grains.

   If necessary, add water to the cauldron

3. The heat is increased to maximum, after boiling, the heat is reduced and the pilaf is simmered until cooked.
4. The dish is not covered with a lid and the dish is not stirred until the liquid is absorbed. As the moisture evaporates, the floating fat will fall down, saturating the cereal. It will acquire the desired taste and aroma, and the fat will not allow the grains to stick together.

   Cook uncovered until liquid is absorbed

5. When there is no water left on the surface, the rice is collected in a heap, the dish is tightly closed with a lid and left to simmer for half an hour.
6. After this, the pilaf can be mixed, placed on a dish and enjoyed.

   Place the finished pilaf on a plate

Porridge

Porridges are prepared from starchy varieties - round-grain and medium-grain. The amount of water is taken depending on the desired viscosity of the dish; see the proportions of cereal and water in the table. This dish must be stirred during cooking, otherwise the porridge will burn.

Milk porridges are most often prepared. To make the dish, the cereal is first boiled in water, and then milk is added and cooking continues.

How to cook milk porridge

Advice! Do not immediately put the rice into the milk; the porridge will take longer to cook.

Video: how to cook milk rice porridge

If you cook porridge in water, immediately pour the required amount of liquid into the pan and cook, stirring, until cooked.

Cooking different types of rice

Increasingly, when choosing a variety of rice, preference is given to brown (brown) because of its greater usefulness. But not everyone knows how to cook an unusual product correctly. There are some nuances to consider.

Cooking brown rice

1. After washing, the cereal is soaked for 2-3 hours.
2. During the cooking process, the volume of the cereal increases 3 times, so for 1 glass of cereal take 2.5 glasses of water.
3. It is better to use wide and flat dishes to evenly heat the entire volume of cereal.
4. Cooking time is 30-40 minutes, until the liquid is completely absorbed. After this, the rice is left covered for another 15-20 minutes.

The cooking process itself is no different from preparing fluffy rice.

For inexperienced housewives, the easiest way to achieve a good result is to cook rice in bags.

How to cook rice in bags

To do this, you will need a large saucepan, water, salt and a bag of rice.

Rice in bags is easy to cook even for an inexperienced housewife

1. Pour more water into the pan and boil it. For 1 sachet, take at least 1 liter of water.
2. Salt the water to taste and place the bag in it. There is no need to open or pierce the bag, it already has holes.
3. Cover the pan with a lid and cook over medium heat. The cooking time is indicated on the packaging. Usually for white it is 12-18 minutes, for brown 22-25 minutes.
4. After cooking is complete, remove the bag from the pan with a slotted spoon or a fork.
5. Let the water drain by placing the bag in a colander.
6. Open the bag from one edge and place ready dish on a plate, add butter or sauce.

Cereals in bags do not need to be pre-washed; they are already fully prepared for cooking and steamed.

Parboiled rice is not only sold in bags. The technology for cooking it is the same as for white, but it takes a little more time - 20-30 minutes.

Cooking in various kitchen appliances

All kinds of kitchen devices greatly simplify the cooking process. If you have a slow cooker, steamer, microwave or rice cooker in your home, use them.

1. In a steamer
2. Pour hot water over the grains and leave for 30 minutes.
3. Drain the water and place the cereal in an even layer in a special rice rack.
4. Fill the steamer reservoir with water, set the “cereal” mode, set the timer for 30 minutes.

After the end of the cycle, leave the dish in the device for 5-7 minutes to ripen.

1. In the microwave
2. Place the prepared cereal in a microwave-safe bowl.
3. Fill with hot water in a ratio of 1:2, salt.
4. Close the dish with a lid and place in the oven for 5 minutes, turning on maximum power.
5. Reduce power by half and cook for 15 minutes.

Let the dish sit for another 15 minutes without removing it from the oven.

In a slow cooker

In the rice cooker

The simplest cooking method available. All you have to do is add food, add water in the required proportion and turn on the device. He will do the rest himself.

Place your ingredients in the rice cooker and it will do the rest.

The common joke about the Chinese being very surprised to learn that rice is a side dish has a basis. This product is self-sufficient and tasty on its own, and if skillfully prepared, it can easily replace full lunch. Take advantage of the knowledge gained and enjoy the taste of this healthy cereal.

In some eastern languages, the words “to have a hearty meal” and “lunch” are synonymous with the expression “to eat rice.” Perhaps that is why in Asia, where not a single meal is complete without rice, everyone considers himself a master of culinary art, and recipes for rice dishes number in the hundreds, if not thousands.

Rice may surprise with its variety those who previously used it only as a side dish. There are more than half a dozen basic methods for cooking rice, and if you add to them methods for preparing pilaf, sushi, fried rice, pudding and other dishes, then there will be no end in sight to rice dishes.

Traditional way

This method is suitable for almost all varieties and types of rice, especially brown rice. It is not recommended to cook jasmine rice in the traditional way.

Place the rice in a large saucepan. Pour boiling water or broth into it in a ratio of 1:5 (one glass of rice to five glasses of water) and salt to taste. Add seasonings and herbs if you are cooking rice salad or you are going to fry the rice. Over medium heat, bring the rice to a boil, then reduce the heat and, without covering the pan, simmer for 10-15 (brown rice - 20) minutes. The cooking time indicated is approximate - the packaging of rice usually indicates the exact cooking time required for a particular type of rice.

Place the rice in a colander or sieve, let the water drain and rinse the rice under running water hot water. Transfer the rice back to the pan or place a colander over it. Cover with a lid or kitchen towel and let the rice sit for another 4-5 minutes. Before serving, stir the rice and add oil to taste.

Under the lid

The method of cooking rice “under the lid” is also called the “absorption” method. This is the most popular way to cook rice; It is especially suitable for long-grain and short-grain white rice, as well as for aromatic rice varieties such as basmati and jasmine rice.

The essence of the “under the lid” method is that rice is cooked in a small amount of water in a tightly closed pan until all the liquid is absorbed by the rice grains. This method is best used if you are making rice salad, pudding or fried rice. With this method of cooking, rice absorbs the aroma of herbs and spices especially well: you can add curry, cardamom, bay leaf and aromatic pepper to the pan with rice.

Place the rice in a saucepan and pour in a precisely measured amount of water or broth in a 1:2 ratio (one glass of rice to two glasses of water). Bring the rice to a boil over high heat, cover the pan with a tight-fitting lid and reduce the heat to as low as possible. Cook the rice over low heat until all the liquid is absorbed by the rice. White rice will require 10-15 minutes of cooking, brown - up to 20 minutes. Remove the pan from the heat, cover it with a kitchen towel or foil, let the rice sit for 5-10 minutes and serve.

In the oven

This method is also a combination of methods: first, bring the pan with rice to a boil traditional way or the “under the lid” method, and then transferred to the oven and cooked until tender.

It is suitable for white and brown long grain rice, aromatic basmati rice. The result is fluffy, slightly dry rice, ideal for use as a side dish.

Pour water into a saucepan with rice, place the pan over medium heat and bring to a boil. It is better to add seasonings at this stage of cooking. Stir the rice with a wooden spoon. Reduce heat and cook rice for another 10 (15 for brown rice) minutes. The rice should completely absorb the liquid. Transfer the rice to a heatproof container, top with a few pats of butter and cover with a tight-fitting lid. Place the container with rice in an oven preheated to 180°C and cook for 15-16 (for brown rice - 20) minutes.

IN microwave oven

Cooking rice in the microwave is very convenient, but the cooking time for rice in this way is not much different from the cooking time in other ways. It is suitable for white and brown long grain rice, especially the aromatic basmati and jasmine rice varieties.

Place the washed rice in a non-metallic container and fill with water or broth in a 1:2 ratio. The container should be large enough - when cooked, rice expands and takes up three times the volume of raw grains. Add spices to taste. Cover the container with a non-metallic lid, plate or heat-resistant film and place it in the oven. Cook the rice on 100% power for five minutes, then another 15 minutes on 50% power. These data are indicative only - check the instructions for your microwave oven. Brown rice needs an additional 5-7 minutes in the oven. Remove the oven container, stir the cooked rice and serve.

In a slow cooker

This method is suitable for all varieties and types of rice without exception.

Following the instructions that came with the rice cooker, add the required amount of rice, add the required amount of water, cover the rice cooker with a lid and turn it on. Don't salt the rice. The rice cooker will turn off automatically when the rice is ready to eat. It will automatically turn on and off at regular intervals to keep the rice hot. The rice cooker is great at cooking not only long-grain white rice, but also brown and sushi rice, although it takes a little longer.

Fast way

This method can only be called “fast” conditionally. Its speed lies in the fact that the process of cooking rice lasts only three to four minutes, but preparing the rice takes from 30 minutes to an hour. Therefore, this method is suitable in cases where you need to serve hot rice to the table at the last moment without making much effort.

This method is suitable for all varieties of long grain rice, especially fragrant basmati rice.

Place the washed rice in a deep bowl and pour boiling water over it so that the water more than covers the rice. Do not cover the bowl and leave the rice to soak for 30-60 minutes. Place a pan of lightly salted water or broth on the fire and bring the liquid to a boil. Add seasonings to taste. Dry the rice in a colander and pour it into boiling water. After 3-4 minutes, drain the rice in a colander again, drain the water and serve the rice.

Rice in bags for cooking

Packaged rice deserves special attention: it is easy and simple to prepare, which explains its growing popularity. Such rice does not stick to the walls and bottom of the pan during cooking, does not burn or stick together. Small holes throughout the entire area of ​​the bag allow the rice to absorb the required amount of liquid during cooking. In such bags you can most often find white long-grain parboiled rice, less often - brown parboiled rice.

Before you start cooking, read the instructions, which should indicate the cooking time and the volume of liquid required to cook the rice. Place the rice bags in a thick-bottomed pan and pour the required amount of water into it as indicated in the instructions. The water should completely cover the bags lying on the bottom of the pan. Please note that packaged rice does not need to be rinsed before cooking: it has already been thoroughly cleaned and washed.

Bring the rice to a boil over high heat, add salt to taste and cook the rice, covering the pan with a tight-fitting lid, over low heat until tender. Cooking time depends on the type of rice: white steamed rice is cooked for 12-15 minutes, and brown rice for 20-25 minutes. Remove the rice packets, open them and serve the rice as a side dish or use in cooking complex dish according to your recipe.

The resulting rice will be very tasty and crumbly. Plus, there will be no stuck rice that would otherwise have to be thrown away, no dirty pan - after cooking the packaged rice, you just need to rinse the pot.

Most often, the starch is to blame for the fact that you end up with a piece of flatbread instead of pearl grains of rice that are perfectly separated from each other. It is its content in this cereal that contributes to the fact that during cooking everything gets confused into an incomprehensible consistency of dubious purpose. Of course he is cooked product not at all suitable for cooking delicious dishes, and even more so as an independent ingredient.

The right choice of cereals - ideal results

The first and probably the most important step in preparing perfect rice is the process of buying grains. Often, inexperienced housewives make a mistake while still standing at the store window. Experienced Chefs They will say that it is pointless to hope for a perfect result if you choose the wrong product in advance. At first glance, it seems that there is nothing to choose from. I took the bag from the shelf and headed towards the stove. So what's the secret?

In fact, there are many varieties of rice in the world. But, in order for the dish to be cooked well and get the perfect result, it is important to take into account some aspects of the choice.

The most expensive type is basmati - this variety of rice is the most expensive and has excellent taste.

Chefs all over the world include it in many dishes. Basmati stands out visually – thin, long and pointed grains. It is lovingly called “royal” for its main properties and taste differences.

With this variety of rice, excellent results do not require Herculean efforts. Everything works out, it seems, by itself. Of course, this cereal is not affordable for everyone and it is not so easy to find it in our stores. Therefore, we will make do with the varieties that are on display. The easiest way is to take “steamed” rice, which does not require a chef’s sophistication. But it is not suitable for all dishes. Round grains or long ones - at the discretion of the housewife herself.

Five main secrets to make rice fluffy

• Choosing a pan is an important component of success! It is absolutely not recommended to use enamel cookware for these purposes. It will never produce perfectly fluffy rice;
• The ratio of water and cereals. Best option– 1:1. Chefs of the most expensive restaurants world reveal their little secret. Only with this proportion of ingredients can you get a good result. If there is more water, then the cereal simply will not be able to absorb everything, which means a viscous, sticky, messy structure is guaranteed;
• Preparing cereals for cooking. In Asian countries, rice is washed at least seven times. This method ensures that almost all the starch is washed out of the cereal. The main thing is to wash until the water is crystal clear and transparent;
• Before cooking, it is recommended to add to the cereal vegetable oil (sunflower or olive) in a ratio of 1 tablespoon per half cup of rice. And after that, add water and cook;
• Under no circumstances should you interfere with the cooking process! After the salted water with rice has boiled, you should refrain from stirring. This can be done after cooking before serving.

Over the centuries-old history of the development of culinary art, every kitchen in the world has preserved quite a few different ways of preparing rice. Each is unique in its own way and differs in important technological features.

Popular ways to cook rice

Proven recipes for boiled fluffy rice that help prepare the perfect dish for all occasions. Each housewife will be able to choose the option that is suitable for her.

Method 1: Cooking rice in plenty of water

The basmati variety is ideal for this method. This option is the best for cooking perfectly fluffy grains of rice that separate from each other and at the same time retain their attractive color and shape.

1. Place a saucepan on the fire, in which the basmati will later be cooked, with two liters of water. The kettle is placed separately to warm up;
2. At this time, the rice is thoroughly washed with plenty of running water until it becomes crystal clear;
3. After the water in the pan boils, pour 1 cup of washed rice into it;
4. Cook until done. A large amount of water is necessary so that the rice can absorb as much as it needs to be fully cooked. To eliminate the possibility of overcooking, you should taste the grains of rice during the process;
5. The finished rice should be immediately drained through a colander or sieve to remove excess liquid;
6. Rinse generously with boiling water from the kettle;
7. Pour into a saucepan with previously melted butter or any vegetable oil. To cover with a lid. Wrap in a towel for 10 – 15 minutes. Ready!

Second method: Pre-soaking the cereal

This recipe for fluffy rice is not suitable for all varieties. But round rice, steamed and basmati will be cooked perfectly with it!

1. The cereal must be soaked in cold water for half an hour;
2. Rinse the rice in plenty of running water until the starch and gluten are completely washed away. This will help prevent the rice from sticking together and forming a solid cake during cooking;
3. Then the rice is immediately poured with pre-prepared boiling water. At this stage cold water absolutely cannot be used!;
4. Add oil of your choice and salt to taste. These ingredients will make the rice tasty and fluffy;
5. Cook over low heat, covered, until done. Until the water is completely absorbed.

Option Three: Raw Roasting

1. Boil water in a kettle;
2. Place the rice, washed in plenty of water, in a sieve. Let it drain and dry thoroughly;
3. Prepare a pan for cooking: first dry it and pour in 2 tablespoons of vegetable oil;
4. Place the pan on the fire, add rice and fry for 5 - 10 minutes, stirring until each rice forms a beautiful translucent shade;
5. The toasted cereal is poured with boiling water in the required quantity;
6. Salt and mix gently with a spoon;
7. Cook over low heat until all the water is completely absorbed.

The proposed options are the most common and used by both chefs around the world and experienced housewives. These methods are perfectly verified and thought out to the smallest detail. If you strictly adhere to technology and proportions, then a high-quality result is guaranteed.

New technologies for the housewife to take note

With the advent of technological innovations in the kitchen space, cooking has become several times faster and easier. But nevertheless, many women are simply afraid to cook food in such ways. And in vain, because crumbly rice in a slow cooker turns out much tastier and faster than in a regular pan on the stove. The main thing is to follow the instructions exactly.

The easiest recipe for a slow cooker

It is necessary to use a special measuring cup and good rice cereal. Ratio: 1 multi-cooker measuring cup of rice to 3 multi-cooker cups of water. Measure and rinse the cereal, place it in a cooking container, and add the required amount of water. Add salt to taste and butter or vegetable oil.

Mix everything thoroughly and select the desired cooking option.

As a rule, the multicooker manufacturer indicates a specific mode in which rice is most ideally cooked. During the cooking process, it is better to leave the rice alone and do not stir. After completing the mode, it is better to let the still cooked rice brew right in the multicooker with the lid closed.

Of course, depending on what kind of rice you need, the cooking method or ingredients are also chosen. If this is a full-fledged dish, then you can add salt or sugar, fruits or vegetables, depending on the wishes of the cook.

What you should never do

Contemporary culinary art is replete with different ways and recipe options for how to cook fluffy rice, but the problem may not even be in the recipe itself or the grain. Very often mistakes are made that contribute to the fact that the positive result comes to naught.

The most common mistakes:

• Cereals are not washed to remove starch after purchase. In addition, imported rice is specially coated with a mixture of talc and glucose so that all its qualities are preserved during transportation. All this MUST be washed off with plenty of clean running water until it becomes transparent;
• When cooking, under no circumstances should you constantly stir or rub the rice with a spoon. You risk getting a heterogeneous viscous mass that will be little like rice;
• The choice of cooking pot is of great importance. If the housewife is not a fan of scraping burnt lumps from the bottom and walls, then it is better not to use enamel dishes;
• Strong fire and active boiling of rice. To prepare perfectly fluffy rice, it is important to cook it over as low a heat as possible.

So, the proposed options for how to cook fluffy rice are universal. They can be actively used in cooking rice, both as an ingredient and as an independent side dish. The following recipes will help you cook perfect rice, regardless of its type. Cooking delicious food is easy! You just need to know the main culinary secrets!

Technological map No. 2

Name of culinary product (dish): BOILED RICE

Recipe number: No. 304

Name of the collection of recipes: “Collection of recipes for dishes and culinary products for nutrition of schoolchildren", ed. Mogilny M.P., 2007

1 area of ​​use

Real routing applies to boiled rice produced by the MCP “Healthy Childhood Food Plant” and sold in educational institutions.

2. Requirements for raw materials

Food raw materials, food products, used for preparation, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.).

3. Recipe

name of raw materials	Consumption of raw materials and semi-finished products
				100 servings
	gross, gr.	net, gr.	gross, kg.		net, kg.
Butter

4. Chemical composition, vitamins and microelements

In 100 grams of this dish contained

Nutrients d.

Minerals mg.

Carbohydrates

Vitamins

Energy value (kcal) per 100 g. of this dish: 298.47

5. Technological process The rice is sorted and washed. The prepared rice is placed in boiling salted water (6 liters of water, 60 g of salt per 1 kg of rice) and cooked at low boil. When the grains swell and become soft, the rice is discarded and washed with hot boiled water. After the water has drained, the rice is placed in a bowl, seasoned with boiled butter, stirred and heated.

6. Requirements for registration, sale and storage

Rice is served as a side dish, as well as for preparing minced meat. Serving temperature +65 0 C. Sales time – 2 hours from the moment of preparation. Shelf life according to SanPiN 2.4.5.2409-08 is 2 hours from the moment of preparation. Heating ready-made hot dishes that have cooled below the serving temperature is not permitted.

6.1. Organoleptic indicators qualities: Appearance - the rice is not overcooked, the consistency is not sticky. The color is characteristic of the prescription components. Taste and smell - characteristic smell boiled rice And butter, taste characteristic of the recipe components, without foreign tastes and odors.

TECHNOLOGICAL CARD No. 08003

Rice steamed with corn

Product name
	Gross weight, g	Net weight, g
Rice groats
Drinking water
Canned corn (excluding filling)
Fresh sweet pepper
Peeled semi-finished table carrots or Fresh table carrots
Butter
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: The rice is sorted, washed first with cold, then with hot water. Add 50% of the recipe's amount of butter to salted boiling water, add the prepared rice and simmer at a low boil until half cooked, stirring.

Vegetables are washed with running water. Carrots and sweet peppers, peeled from the seed nest, are cut into small cubes, simmered in a small amount of water with the addition of butter (50% of the recipe). The canned corn is poured out of the jars (the jars are first washed and wiped dry), and the broth is drained.

Add prepared carrots, peppers to the rice that has been simmered until half cooked and continue simmering. At the end of cooking, 10 minutes before the rice is ready, add the prepared corn and mix thoroughly. When the porridge thickens, stop stirring, close the lid and let the porridge rest for 1 hour.

Supply temperature: 65±5°C.

Implementation period:

TECHNOLOGICAL CARD No. 08004

Boiled pasta products of group A

Product name	Product consumption rate for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Pasta gr.A
Fortified salt with reduced sodium content
Butter
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: Before cooking, pasta products are sorted (if necessary), long pasta is broken into pieces. Cook pasta in a large amount of boiling salted water (take 6 liters of water for 1 kg of pasta) for 20 - 30 minutes. The cooked pasta is placed in a colander or sieve, placed in a container after the water has drained and seasoned with boiled butter.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 08005

Mashed potatoes

Product name	Product consumption rate for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Fresh peeled semi-finished potatoes or Fresh food potatoes
UHT milk enriched with DP
Butter
Fortified salt with reduced sodium content
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: when using peeled sulfated potatoes, wash the potatoes with running water, pour boiling water over them and boil for 5-7 minutes, after which the broth is drained. Then the potatoes are poured with boiling salted water (0.6-0.7 liters of water per 1 kg of potatoes) and cooked for 25-30 minutes until tender. Then the water is drained, the potatoes are dried, the hot potatoes are passed through a mashing machine, boiled milk and boiled butter are added in 2-3 additions and mixed thoroughly.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.