In what water to soak rice for pilaf. Cleansing the body with rice at home. Is it possible to soak rice overnight

If you want to get soft rice, it is better to soak it for at least 1-3 hours, but also do not overdo it with soaking, as it then boils down altogether. But if you need to make a dish with hard rice, then soak it in water for about 20 minutes. If the rice is not soaked, then the cooking time will increase, and, accordingly, the heat treatment of the product will also be longer, then what will remain of the useful in this rice?

I have lived in Uzbekistan for a long time and have never seen soaked rice for pilaf. And there are masters of this dish!

Therefore, when they write that soaking is in Eastern traditions, I have great doubts. Maybe something like that somewhere in Japan ..

Likewise for the preparation of stuffed peppers. Many steep rice for the filling, but then it turns out like a sticky mass homogeneous with meat.

We never soak rice at home - for any dish, everything turns out great.

The more the rice lies in the water, the more it will saturate the water and the less time it then takes to cook it ...

In principle, when cooking, rice softens by absorbing water, i.e. the process is similar, only in cold water it takes longer. I read somewhere that if you soak rice in salt water, then you don't need to cook it. I haven't tried it myself, but theoretically it is possible ...

My opinion is that soaking rice is more good than bad ...

Rights vaieri (plus) rice must be soaked - and washed 5-6 times to clear water .. especially round-grain .. it contains more starch than long-grain one. in the ratio of 1 tbsp rice-1.5 tbsp boiling water + 2 tbsp. and cook for about 7 minutes ... then turn off cover tightly with a cotton napkin .. top-cover tightly and after 20 minutes - ready crumbly tender rice. For In some recipes, rice is not soaked and washed for a short time - for sushi and viscous porridge.

Whether it is necessary to soak rice is a rather controversial issue; you can bring your reasons in favor of one or another cooking method. Soaking rice or not depends primarily on what to cook. For me, for example, rice is cooked only by washing it with cold water, washed it 2-3 times in water, poured water in the ratio of two glasses of water to a glass of rice, bring it to a boil, put it on a quiet fire and cook it for me for about ten minutes, at the end I add butter. That is, I do not soak rice, and I get it pretty well.

But if you look at the chefs' advice on how much to soak rice, especially before cooking pilaf, then it is advised to do this within 30 minutes, in which case it reaches the desired condition a little faster and requires a little less water to cook it.

I really don't like cooking rice 🙁

I always wash it 5-6 times and fill it with water for 10-15 minutes.

I don't know why, but my grandmother always did this 🙂

When the water boils, add a tablespoon and cook until tender.

To be honest, I never soak rice. Just before cooking, I rinse well with cold water. I dip it into boiling water, about two glasses of water, on a glass of rice. Salt water just before boiling. The rice is crumbly and tasty. Beans, peas, pearl barley must be soaked before cooking.

Rice boils so quickly, why soak it! Now on sale there is parboiled rice - it does not lose its shape and does not boil, the garnish turns out to be beautiful, but it will not work for milk porridge.

Rice is washed, soaked, calcined until golden brown, it all depends on what for and for whom. Rinse or soak for 20-30 minutes. this is for porridge with meat or milk. Was in Uzbekistan, for pilaf it is calcined in a large frying pan. For diets (diabetes, etc.), it is soaked, to dissolve starch, for at least 10 hours. To cleanse the body, rice is soaked for five days, changing the water daily, it becomes porous like a sponge and when consumed, after boiling, it absorbs toxins ...

I correctly learned how to boil rice only when I started intensively preparing rolls, when buying rice for rolls, they have a detailed description of how rice is cooked right on the label, so I will share it with a secret ..)) Rice should be soaked for about 20-25 minutes, in warm water with salt, then rinse the rice and add cold water, then put it on the fire, when the water boils, wait about 5 minutes, and now it is crumbly rice ready !!!

Soaking or not soaking the rice depends on what kind of rice you are using and what kind of dish you are preparing. My friend is a diabetic, she always soaks the barley for several hours, changing the water, so the starch harmful to her is removed. If you want the porridge to cook faster, you can soak the rice. For pilaf, the rice is washed until the water is clear. I do not soak black, brown rice, brown rice for a long time, otherwise it will cook for a very long time. There is a recipe for cleansing the body of salts, so rice is soaked in it for five days, changing the water, and it is consumed in this form without salt. I don’t soak or rinse parboiled rice, I rarely cook with it, it’s tasteless.

Rice must be washed. Anyone, even one that seems completely clean. Take the steamed rice that housewives love, the one they think is clean. Fill it with water, rinse in water, and taste this water. Disgusting? That's the same, but you cook it without rinsing. Yes, and all sorts of smells, I would not be surprised if there are chemicals. In general, rinse.

As soon as the rice gets into the water, it rapidly begins to absorb it. Over time, saturation occurs and the rate of water absorption decreases. In soft rice varieties, saturation can come in thirty minutes, in hard rice (dev-zira, basmati, etc.) - in about two hours. At the same time, there is one feature - rice absorbs more warm water, and this is good. Why? Yes, because, being watered with water, the rice will absorb less oil and the dish will turn out lighter from it. What happens if the rice stays in the water for too long after soaking? It will become more fragile, cook faster and, perhaps, so quickly that you simply will not have time to cope with it - it will be digested even before the water boils. Therefore, it is always necessary to evaluate the hardness of the rice when choosing the steeping time, and this comes with some experience.

But back to soaking. We understand that the water that rice absorbs tastes differently. If we soak it with tap water, then the rice will have a distinct shade of this taste, this is manifested in rice dishes even more clearly than in tea. If, before soaking, we rinse the rice, then the first water that it absorbs will be from the tap. It's good? No, it is bad. Therefore, if we are dealing with good rice, we must first soak it in GOOD, WARM and properly SALTED WATER. You will need no more than three liters of water per kilogram of rice. So do not spare twenty rubles, buy delicious drinking water for this! How warm should the water be? Not hotter than the temperature at which the starch curdles. It seems to be 62C ... How salty should the water be and why? 2 tablespoons of salt in three liters of water and a kilogram of rice. This amount of salt will be enough for the rice to take as much as it needs at this stage, and it will not take too much - do not worry.
But if the rice has obvious foreign odors, then the first turbid water must be drained and the rice must be poured with the second water, in which we will soak the rice.
When the rice is drunk with water, start rinsing it. To rinse a kilogram of rice, you will need at least a five-liter vessel, preferably with a rounded bottom, like a basin. I cannot demand from you thirty or forty liters of settled water at room temperature, I understand that this is almost impossible. But you need to understand that completely cold water, literally ice cold, is not suitable for washing rice. Rice will crack from this water at times. What to do? As an extreme compromise, given that our rice is already watered and does not absorb water as quickly as at the beginning of the process, it can be rinsed under the tap. Adjust the mixer so that the water is pleasant to the hand, but do not get carried away by hot water - it is not drinking at all, but technical, as a rule. As a good option, draw water from the tap in portions into a separate bowl, diluting with hot water from a kettle to the desired temperature and rinse the rice with this water.
How to rinse it? Fill the rice with water, four liters is enough. Pass your hands under the bottom of the rice and lift it in a bowl, stirring up the water. Do not rub rice between your palms, rice soaked in salt water easily gives off powder, everything will be washed without rubbing, it will do without washcloths. Drain the water and repeat all over again. Five times or seven, ten or twelve times will need to repeat this procedure - I don't know. It depends on the rice, you know? But I can tell you what the result should be. You should get the rice in water that the children can drink, the water should be crystal clear. Let the rice remain in the water until the very bookmark. But it won't be too long, okay? Yes, you just need time to correct the taste of the zirvak and make the fire brighter.

How to properly rinse and do you need to soak rice for cooking pilaf? And if necessary, how much? Do any cereals need to be pre-soaked and why is it needed if steamed rice is sold today, ready for cooking? We will comprehend these and other questions in the article together.

How to rinse rice

Should rice be washed before laying? This is not an idle question, some people seriously believe that this is unnecessary, since everything in pilaf will boil and sterilize. But try once to rinse the cereals well, rubbing especially dirty ones with your hands, and try the water washed off from it. The taste will be disgusting, the appearance will be unsightly, and the smell of some store copies is completely kerosene. Try it and you will understand whether it is necessary to wash rice for pilaf or not.


Do I need to wash parboiled rice? It is necessary, because it is as dirty and dusty as usual, because it was processed, dried, stored in a variety of places and conditions. So the answer to the question whether it is necessary to rinse the rice after steaming is obvious: it is necessary and thorough. But the question of how much to wash and soak this or that variety is interesting.



If everything is clear with the question of whether it is necessary to rinse parboiled or any other rice, then there are different opinions on time. The fact is that different varieties absorb liquid in different ways: looser ones more intensively, those that are denser - slower. Here are some examples:

• soft varieties such as Krasnodar - 30 minutes for full saturation;
• solid varieties such as basmati or dev-zira - up to 2 hours for maximum absorption of liquid.

Rice proportions and cooking times
So judge for yourself: if you rinse for a long time, transferring from one water to another until the water becomes transparent, you can "give" it to drink with low-quality, or even chlorinated tap water.


Therefore, rinse quickly, drain the water more often and several times, until the cereal is perfectly rinsed and ready to soak.


How to properly rinse rice:

• drain the water at least five times;
• rub intensively with your hands, especially if the groats are dirty or of dubious quality;
• use cold water, because the grains absorb it more slowly than warm, and even more so hot.

It is very important to understand whether the rice is ready for cooking or not. After all, on the one hand, if you overexpose it in water, it will become fragile and simply digested, turning into a mess. And you wanted tasty and crumbly pilaf, right? But there is no reason to fall asleep on dry cereals either.

Dry rice will absorb more oil than wet rice and will become more nutritious and heavy on the stomach.

The version from the point of view of physics is correct - rice really absorbs what you put it in. However, the fat content of pilaf depends on the volume of oil taken, and not on what kind of cereal you put in the pilaf - wet or dry.


Another thing is that, as the famous swimmer Stalik Khankishiev never ceases to convince us, pilaf is rice soaked in oil and cooked in it. And only proper washing and soaking can make the cereal saturated with oil and become a real pilaf. Or, in case of an unsuccessful outcome of the case, the oil will remain a separate unintelligible substance to dangle at the bottom of the cauldron, and the pilaf will be sticky, stuck together and at the same time dry and tasteless. Why is this happening?

How to soak rice

For cooking pilaf, it is better to take good rice and soak it. Why soak? Rice is mostly starch, which, when cooked, is taken out into zirvak or water and becomes jelly in it. Such a paste closes the entrance to the oil inside.

By washing and soaking rice, including steamed rice, we reduce the starch content, respectively, remove the stickiness and open the oil inside.

So, if you soak the boil before boiling, and also rinse it well before soaking, the chances of getting the pilaf you need will increase dramatically, and the result will be very good.



Soak only in the best, purest water, because it will be part of your dish!

What temperature should the water be

Someone says that it is better to soak in boiling water, Others are sure that rice is poured with cold water only. The third one advises: “Soak the rice with hot water, and then fill it with cold water” ... are there any rules that help to cook the most delicious, real pilaf?


Truth can be established through practice and experience. To make pilaf crumbly and saturated with oil and everything else, we advise you to soak it only at a water temperature of 60 degrees.

Hot water or boiling water will cause the cereal to swell quickly but unevenly.

Then the part will be hard, the part will be loose, and the cooked pilaf will be sticky. After all, the starch was quickly brewed, did not go out into the water with soaking, but boiled down and turned into a paste in a dish. You can eat, and even nutritious, but not appetizing.


Cold water is a good option, but it takes longer to soak. So it is better to take moderately hot water and high-quality washed cereals.


One more point: people begin to navigate pilaf cooking with experience. While there is no such experience, be aware that if suddenly, when soaking, the rice swells a lot, then the zirvak (or water added to it) needs less, the swollen rice absorbs little fat and broth.

In the context of an ever worsening environmental situation and the introduction of chemistry into the food industry, modern people who care about their health increasingly need to get rid of toxins, toxins and heavy metal salts. Despite the fact that pharmaceuticals offer a whole series of high-quality adsorbents for this, many prefer natural remedies. In particular, it is very popular to cleanse the body with rice, which is even called a natural filter. True, in order for it to show these properties, it must be properly prepared and consumed.

Action on the body

Proper and regular cleansing with rice allows you to:

• remove the fluid accumulated in the tissues from the body, thereby eliminating puffiness;
• start fat burning processes;
• get rid of salt and toxins;
• nourish the body with useful substances: protein, vitamins, calcium, iron, selenium, carbohydrates, magnesium, essential amino acids, phosphorus;
• normalize stool;
• ensure the smooth functioning of the liver and kidneys;
• release blood vessels from cholesterol plaques;
• lose weight;
• eliminate flatulence and bloating, improve intestinal motility;
• improve well-being;
• accelerate blood flow.

This cereal is often compared to a sponge that absorbs all excess liquid and harmful substances.

Initially, cleansing the body with rice was used mainly to get rid of salt deposits in case of problems with joints and the genitourinary system. But as a result, it became clear that it is more multifunctional and can eliminate other harmful substances from the liver, kidneys, intestines, and blood vessels. And also it can be safely used for weight loss.

Contraindications

Opinions differ about what contraindications exist. On the one hand, this grain crop is a gift of nature, a natural sorbent that cannot harm health. On the other hand, any cleansing of the body is a serious stress for many organs. This is especially true for a 2-month course of cleaning the joints from salt deposits. In this connection, it is not recommended to carry out such procedures in the presence of the following diseases and conditions:

• pregnancy;
• recovery after operations;
• haemorrhoids;
• childhood;
• problems with the heart and blood vessels;
• lactation;
• urolithiasis disease;
• oncology;
• renal failure;
• taking medications;
• diabetes;
• constipation;
• stomach diseases;
• chronic pathologies.

So, it would not be superfluous to consult a doctor. Despite the fact that the contraindications are relative, if you neglect them, you can seriously harm your health.

Advantages and disadvantages

Before you cleanse your body with rice, try to weigh the pros and cons.

Advantages:

• has a beneficial effect on the circulatory system;
• gives a charge of vivacity;
• saturates with useful substances;
• has a healing effect: doctors prescribe it for diseases of the joints and genitourinary system;
• one of the few products that will rid the joints of salts - not every adsorbent is capable of this;
• lowers cholesterol;
• relieves anxiety by strengthening the nervous system;
• is inexpensive;
• improves the condition of the skin and hair;
• is a natural product.

Disadvantages:

• the presence of side effects;
• slight weight loss;
• cannot be used too often, since a large amount of useful substances is washed out of the body together with salts and toxins - in particular, potassium, which affects the work of the heart;
• the lack of salt in the diet makes the dishes bland and tasteless, which increases the risk of breakdown;
• too long course of salt cleansing (2 months).

If there are any doubts (you do not like rice or hope to lose 10 kilograms per course, etc.), it is better to immediately choose another method.

Scientists have recently proven ... that in cooked white rice, if left at room temperature for a long time, cereus bacteria begin to actively multiply. They produce toxins that can be poisoned by a person. Several deaths are known.

How to properly arrange rice cleansing at home? A few general points will help you figure it out.

What is the best rice to use?

• Red (the variety is called "Ruby")

During production, it only peels off, but does not grind, due to which it contains many useful substances and is quite suitable for cleansing the body.

• White

Loses its beneficial features twice: when it is ground during production and during cooking. After that, it is pure starch. It is better not to use it to remove salts and toxins.

• Brown (aka black, or wild)

Ideal for cleansing the body. Its processing during production is minimal, contains all the necessary nutrients and keeps its crystal lattice intact.

• Indian (marine)

Has nothing to do with grain. This is a zoogley bacterium that looks like rice grains. It is a mushroom grown at home in a jar. Its infusion perfectly cleanses the body, as it is an excellent natural diuretic.

• Steamed

Can be used to remove toxins and toxins, but do not get carried away.

• Basmati

If you do not cook and choose steamed, it is also suitable for this procedure. It is more easily absorbed by the body than other varieties.

What kind of rice to choose for weight loss, how to organize a diet and what dishes to cook? About this in the article.

Timing

The duration of the course depends on its purpose. If the task is to get rid of salt deposits in the joints, then you will have to arrange the procedure for 2 months and it will be possible to repeat it only after 2 years. If you need a standard cleansing (of the whole body or specifically of some organ), everything will be much faster: from 1 day to 1 month.

Cooking method

Milk porridge for breakfast, fatty pilaf for lunch, nutritious side dish for dinner - all these dishes are useless in terms of cleansing. To achieve the result, the grain is pre-soaked. The need for such a condition is scientifically explained. The structure of this cereal is a crystal lattice, between the nodules of which there are gluten and starch. The water washes them away and the cells begin to be seen quite clearly. This protects the cereal from complete digestion in the digestive tract. Once in the intestines, it acts like a sponge.

When boiled, starch and gluten are firmly fixed in the lattice, blurring its boundaries, and the cereal can no longer absorb anything. Therefore, the only thing that is allowed during peeling is to boil the rice for no more than 5 minutes so that it remains firm. This state is called al dente.

Nutrition

During the cleansing of the body, it is necessary to abandon salt (this is a categorical prohibition, if violated, do not expect results). You will also have to limit fatty meats, sausages, smoked meats, fast food, snacks, spicy foods, and alcohol.

The heart may not have enough potassium, which will be excreted along with salts. Therefore, eat more foods rich in them: potatoes, dried apricots, raisins, bananas, Apple vinegar, honey, tea, whole grains, herbs, nuts. Potassium replacement with medication is possible, but only with the permission of a doctor.

Little life hacks

1. Eat an apple an hour before eating rice - this will enhance the cleansing effect.
2. After a month of active cleansing, the urine will become cloudy with salts, incomprehensible mucus will be discernible in it - this should not scare you, this is how harmful substances begin to come out. The effect can last up to 3 months.
3. Do not combine rice cleansing with other detoxification methods or diets.
4. If you smoke, you may not expect results. Rhys will have to fight new toxins, not old ones.
5. If you feel unwell, the procedure should be discontinued and seek medical help from a doctor.
6. To improve the cleansing effect of rice, 2 liters of pure water per day will help.
7. It is advisable to eat rice in the morning, on an empty stomach. After that, it is not recommended to eat for 3 hours.

Schemes, recipes, methods

The most difficult thing is to choose a technique, because there are many ways to cleanse the body. We bring to your attention only the most popular and effective ones.

Tibetan Method

Tibetan rice cleansing is one of the most famous and popular in the world.

Action: from toxins, improved digestion, weight loss.

The essence: eating soaked and boiled al dente rice in the morning on an empty stomach.

Recipe: measure the groats as follows: 1 tbsp. l. without a top for every year of your life. Rinse in cold water until no more cloudy. Put in a jar in the evening, pour warm water, close, put in the refrigerator. In the morning, drain the water from the jar, take a tablespoon of rice from it, pour the rest with new water, put it in the refrigerator. Cook a spoonful of grain for 5 minutes (you get the same al dente). Without adding other foods (including salt and sugar), eat for breakfast.

Course duration: until all the rice is finished.

Five volumes / 5 cups

Action: complete cleansing of the body and joints.

Essence: food with soaked and lightly boiled rice.

Recipe:

1. Number from 1 to 5 five half-liter glass jars.
2. Each time we rinse the cereals until the water stops cloudy.
3. First day: 3 tbsp. l. pour rice (no top) into the first jar, pour water to the brim, put on the floor or window (in winter), where it is cool.
4. The second day: we replace the water from the first can with fresh water. We carry out all yesterday's manipulations with the second can.
5. The third day: we change the water in the first and second, soak the cereals in the third.
6. The fourth and fifth days are by analogy.
7. Sixth day: boil rice from the first jar and eat it without salt on an empty stomach. Fill in a new portion, replace the water in the remaining containers.

Duration of the course: 40 days.

Rice water

Rice water is even used by official medicine for poisoning, as it has increased detoxifying properties.

Action: and intestines from toxins, joints - from salts.

The essence: drinking rice water.

Recipe:

1. Pour 200 g of cereal with a liter of water.
2. Cook over low heat for 5-7 hours.
3. Strain.

Purification schemes:

• half a glass 15 minutes before breakfast;
• half a glass three times a day between meals;
• 200 ml for lunch and afternoon tea;
• 200 ml instead of dinner;
• drink half a liter in small portions throughout the day.

Course duration: 21 day.

Raw food

Raw rice is the most beneficial in terms of cleansing, so those who have no doubts about their willpower can try this method.

Action: cleansing of any organs.

The essence: cleansing the body with raw, pre-soaked rice.

Recipe:

1. Soak 50 g of rice in warm water.
2. Change the water within 5 days.
3. On the 6th day, eat soaked rice in small portions throughout the day, without seasoning.

Duration of the course for cleansing:

• intestines - 5-7 days;
• blood and blood vessels - 2 weeks;
• kidney and liver - 3 weeks;
• organism - a month;
• joints from salt deposits - 2 months.

Rice kvass

The drink is similar to rice water in its cleansing properties. But it has a clear advantage: it does not have to be thermally processed.

Action: cleansing the body.

The essence: drink a small amount of the drink daily.

Recipe:

1. Fill in a liter glass jar 50 g rice, 30 g granulated sugar, about 10 raisins.
2. Top up to the brim with cooled boiled water. Tighten the neck with multi-layer gauze.
3. Expose to the sun.
4. After 3 days, pour into another container, having previously filtered.
5. Put in the refrigerator.
6. Drink half a glass three times a day after meals.

Course duration: 10 days.

When choosing a technique, think about how long you can hold out on a particular recipe. You should initially understand that in almost all the proposed programs you will have to eat mostly unsalted soaked rice - not cooked, without any additives and dressings. He will not have excellent taste... Will this be an obstacle for you?

Side effects

Unfortunately, cleansing the body with rice does not always lead to only positive results. In some cases, side effects may occur:

• intestinal obstruction;
• stagnation in the digestive tract;
• constipation;
• dizziness, heart failure, tachycardia, pressure surges due to lack of potassium;
• muscle weakness and pain.

Although rice is a national product in China and Southeast Asia, it is very popular all over the world. A huge number of weight loss programs are based on it. This grain is very healthy. If there is a need to cleanse the body, it is definitely worth using.

It is necessary to add that it is no coincidence that rice is washed 40 times in cold water. when growing it in modern conditions, all kinds of fertilizers and chemicals are used - it is highly desirable to remove them as much as possible, which is achieved by multiple washing of rice in cold water! Then proceed according to your plan - as you like. You can deduct about the harmful substances used in growing rice in the in-those, = this is extremely harmful rubbish, and the manufacturers do not regret it!

The question of what kind of water to soak rice - cold, warm or boiling water? To find out the reliable answer to this question, I conducted a small experiment. There are exactly 100 grams of rice in a glass. I took three of these glasses. I poured water at room temperature (about + 20C) into the first glass, boiled water into the third glass, and hot water with a temperature of 60C into the middle one - just in the middle between boiling water and water at room temperature. In the first case, you could take an arbitrary amount of water, because after mixing rice and water at room temperature, the temperature inside the glass will not change. But after mixing with cold rice, boiling water and hot water cool down, so it was important to measure out an equal amount of water. I decided to take 120 ml each, knowing in advance that this amount is enough. In addition, if you take a larger amount of rice (after all, no one cooks pilaf out of a hundred grams), and a larger amount of water, then it will cool down more slowly. To simulate cooling in a real kitchen, I used thermos glasses. In them, the temperature changes at the same rate as in a large bowl - after thirty minutes it will cool down and therefore it will no longer make sense to carry out the experiment further. After thirty minutes, there was still a sufficient amount of unabsorbed and completely transparent water in a glass of cold water. The rice volume increased, but some of the rice grains appeared to have cracks. After weighing, it turned out that the rice absorbed 42 ml of water. In a glass of hot (+ 60C) water, the rice swelled more, not a single crack appeared on it, and the water above the rice turned out to be cloudy. ... What is this dregs? Understandably - this is the released starch! But due to the insufficiently high temperature, the paste did not have time to form. This means that the starch from the surface of the rice will wash off perfectly. Rice has absorbed 50 ml of water. In a glass with boiling water, the rice swells most of all, but unevenly. The grains of rice at the top were larger than those at the bottom. To show what happened, I took another photo: the water remained almost transparent, but some of the rice grains were already stuck together. That is, the starch was released into the water, the water was hot and the paste formed right on the surface of the rice grain. Rice absorbed 65 ml of water. But what do these results give us - 42% if the water is + 20C, 50% if the water is + 60C, 65% if the water is + 100C? Practically nothing! After all, the most important thing is to see how the rice will cook, how it will become, how much more it will swell! Rice soaked in cold water was cooked in one liter of boiling water for exactly 5 minutes. The weight of the cooked rice turned out to be 232 grams. This means that during boiling in real pilaf, the rice would have absorbed 90 ml of zirvak. Upon closer examination, it can be seen that the rice came out bumpy - starch stood out from the cracks and froze on the surface. Rice soaked in hot water was cooked under the same conditions. In the end, the weight of the rice turned out to be the same - 232 grams. The rice was cooked perfectly, completely retaining its shape. But the rice soaked in boiling water, after boiling, swells less. It turned out to be only 217 grams. This means that when boiled in a real zirvak, it would have absorbed only 52 ml of saturated broth and fat. And whether the fat would be absorbed or not is a big question! After all, the rice, as already noted above, from the very beginning turned out to be covered with paste - an excellent obstacle to the penetration of oil or fat into the rice grain. In addition, the rice cooked unevenly - some of the grains were overcooked, excessively swollen in breadth, others continued to crunch in the middle. That is, the thick paste and water also did not allow penetration into the grain - after all, this batch of rice was cooked under the same conditions as the first two. What conclusions? The first conclusion, lying on the surface - you should soak rice at a water temperature of 60C. Second - It is better not to soak in boiling water, but I must say that if you soak rice in cold water, but for a longer time, the result will be almost as good as when soaking in hot water. Only rice after soaking in cold water becomes more fragile, this must be taken into account when washing it. And I can also say from my personal experience. If during soaking, after the first water has cooled down, you replace it with a portion of more hot water, then the pilaf is even better. The rice that is heavily swollen during soaking will absorb less broth and fat. However, no one has tried soaking rice in hot and not cooling water! Listen, what an idea. There are all sorts of multicooker that can maintain any given temperature. What if you put rice in a cellophane bag, pour hot water into it, and then put this bag in a multicooker or a professional thermostat filled with hot water? Let it lie not for 30 minutes, but for an hour. And then rinse it not with tap water, but with hot water from a thermostat so that the rice does not cool down before it is sent to the cauldron? After all, all these sudden temperature changes are unlikely to have a good effect on rice, but this is already a topic for another article. http://stalic.livejournal.com/579254.html