Rice Recipes for the Pot, Pan and Oven

Guide

Select rice recipes to match variety and preparation

Rice can be a side dish, main dish, soup insert, salad or dessert. Which variety fits depends on the desired texture: loose and grainy, soft and sticky, creamy or well-brittle. Basmati, jasmine rice, risotto rice, sushi rice and rice pudding behave differently during cooking.

For Curry and Bowl, you usually need loose grains, starch released for risotto, a sticky structure for sushi, and a rather dry grain completely cooled for fried rice.

Which type of rice is suitable for which dish?

• Basmati: fragrant and relaxed for Indian dishes, curries, pilaws and side dishes.
• Jasmine rice: Soft and aromatic for Thai, Vietnamese and other Southeast Asian dishes.
• Long grain rice: versatile for side dishes, salads, casseroles and rice pans.
• Risotto rice: stronger for creamy risotto with light bite in the core.
• Sushi rice: short grain and sticky for sushi, onigiri and Japanese bowls.
• rice pudding: round grain for sweet, creamy rice dishes.
• Whole grain rice: stronger in taste and with longer cooking time for bowls, salads and side dishes.

When a recipe calls a particular variety, you should use it as much as possible. The starch content and the absorption of liquid influence cooking time and consistency more than the similar form suggests.

Wash and prepare rice properly

Whether rice is washed depends on variety and dish. Basmati, jasmine rice and many long grains are washed in cold water before cooking until the water remains clearly clearer. This removes loose surface thickness and the rice cooks more loosely.

Risotto rice is usually not washed because its starch is used for creamy binding. Also in the case of rice pudding, the preparation depends on the recipe. Therefore, always check the packaging and the intended preparation, instead of treating all rice varieties equally.

Cook loose rice in the pot

For the source method, rice and measured liquid come into the pot together. The exact quantity depends on variety, pot and manufacturer specification. After boiling, the rice cooks at low heat until the liquid is absorbed.

Meanwhile, lift the lid as rarely as possible and do not stir loose rice constantly. After cooking, a short rest period helps with closed lid. Then gently loosen the grains with a fork.

Basmati and jasmine rice for curry and bowls

Basmati remains rather dry and grainy, jasmine rice becomes a little softer and adheres more strongly. Both match curry, wokge vegetables, meat, fish and tofu. Spices such as cardamom, cumin, turmeric or a bay leaf leaf can be cooked directly if the recipe provides an aromatic side dish.

For bowls, you let the rice cool down after cooking and add vegetables, legumes, egg, tofu, fish or meat. Dressing, herbs and crispy toppings are only added when serving, so that texture and freshness are preserved.

Risotto creamy and cook with bite

For risotto, onions or other aromatics are first sautéed, after which the rice is briefly co-edged. Hot broth is added in portions. Regular stirring dissolves starch without the grains being completely disintegrated.

The rice is ready when the sauce has a creamy effect and the grain still has a slight bite inside. Butter, parmesan or other creamy ingredients are often stirred away from strong heat. After that, the risotto should be served directly because it thickens further when standing.

Fried rice from pan or wok

Roasted rice works very well with completely cooled, dry rice. The grains can be separated and fried more easily, instead of being soft in their own steam. Prepare vegetables, egg, meat, tofu and sauce before the pan or wok is heated.

Roast larger quantities in stages so that the temperature remains high. Solid ingredients come first, sensitive vegetables and herbs later. Soy sauce and other liquid seasonings are sparingly dosed so that the rice becomes aromatic but not moist and heavy.

Curries, rice pans and stuffed vegetables

Rice combines sauce, vegetables and protein source to make a full meal. For curries, it is usually cooked separately so that grains and sauces retain their own consistency. Rice pans produce all the ingredients in a large pan, while filled peppers or tomatoes combine rice with vegetables, cheese, minced meat or legumes.

For vegetarian rice dishes are suitable Vegetables, Lentils, beans and chickpeas Tofu, eggs and cheese. Meat dishes with rice can be found at Recipes with meat.

Rice salad and rice to take away

For rice salad, the rice should be loose and completely cooled. Acid, salt and dressing are dosed in such a way that the grains absorb taste without standing in liquid. Cucumber, tomatoes, herbs and leaf salad are added as late as possible.

Rice salad and bowls are good for taking with you when wet sauces and crispy ingredients are packaged separately. Use densely closed containers and keep prepared food cool until you eat.

Sweet rice dishes and rice pudding

rice pudding needs round grain rice, low heat and regular stirring. The grains release starch and bind the milk to a creamy consistency. Too strong heat allows milk to be easily applied, while too little liquid makes the rice hard.

Cinnamon, vanilla, compote, fresh fruit, nuts or roasted seeds make for a change. rice pudding can be served warm or cold; when cooled, it thickens and can be stirred creamy again with some milk.

One pot rice dishes without muddy grains

In one-pot dishes, rice, liquid, vegetables and other ingredients are cooked together. To do this, the amount of fluid and order must match the rice variety. Ingredients with a long cooking period come into the pot early, spinach, peas, herbs and sensitive protein sources later.

Do not stir more often than necessary and have additional hot broth ready. If the rice is almost cooked, but there is still too much liquid, the dish can simmer briefly open. One-pot arrangements.

Avoid frequent errors in rice cooking

• Rice remains hard: Liquid or cooking time were too short; add some hot water and let it continue to swell.
• Rice becomes muddy: Too much fluid, too much movement or an inappropriate variety can cause the grains to disintegrate.
• Rice burns: Reduce heat after boiling and use a pot with a well-closing lid.
• Risotto becomes dry: Gradually add hot broth and serve immediately after finishing.
• Fried rice becomes soft: Use cold, dry rice and do not overload the pan.

Prepare, store and warm rice safely

Cooked rice should not be at room temperature for long. Cool off leftovers quickly, keep them covered in the refrigerator and consume them after the Recommendation of the Federal Institute for Risk Assessment within two to three days.

Heat only the required portion completely. Safely cooled leftovers are suitable for fried rice, soup, stuffed vegetables, bowl or casserole. More ideas for existing food can be found under Recipes by ingredients and for everyday life under Dinner recipes.