{"id":5300,"date":"2013-03-06T20:41:20","date_gmt":"2013-03-06T20:41:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5300"},"modified":"2013-03-06T20:41:20","modified_gmt":"2013-03-06T20:41:20","slug":"reis-garen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/reis-garen\/","title":{"rendered":"Reis garen"},"content":{"rendered":"

Reis l\u00e4sst sich auf unterschiedliche Art garen:<\/p>\n

Risottoreis wird zun\u00e4chst in Fett glasig ged\u00fcnstet und mit hei\u00dfer Fl\u00fcssigkeit, die man nach und nach zugibt, abgel\u00f6scht. Damit der Risotto cremig wird und nicht anbrennt, wird er gelegentlich umger\u00fchrt.<\/p>\n

Reis, der k\u00f6rnig gegessen wird, l\u00e4sst man einmal aufkochen und bei milder Hitze ausquellen. Er wird gar nicht oder nur sehr wenig ger\u00fchrt, damit er nicht verklebt.<\/p>\n

Reis wirkt entw\u00e4ssernd und ist deshalb ideal, um auf die Schnelle ein Pfund K\u00f6rpergewicht zu verlieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Reis l\u00e4sst sich auf unterschiedliche Art garen: Risottoreis wird zun\u00e4chst in Fett glasig ged\u00fcnstet und mit hei\u00dfer Fl\u00fcssigkeit, die man nach und nach zugibt, abgel\u00f6scht. Damit der Risotto cremig wird und nicht anbrennt, wird er gelegentlich umger\u00fchrt. Reis, der k\u00f6rnig gegessen wird, l\u00e4sst man einmal aufkochen und bei milder Hitze ausquellen. Er wird gar nicht … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[194],"tags":[69],"class_list":["post-5300","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-reis","item-wrap"],"yoast_head":"\nReis garen<\/title>\n<meta name=\"description\" content=\"- Reis garen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/reis-garen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reis garen\" \/>\n<meta property=\"og:description\" content=\"- Reis garen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/reis-garen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-03-06T20:41:20+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Reis garen\",\"datePublished\":\"2013-03-06T20:41:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/\"},\"wordCount\":94,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Reis\"],\"articleSection\":[\"Kochtip\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/\",\"name\":\"Reis garen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-06T20:41:20+00:00\",\"description\":\"- Reis garen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/06\\\/reis-garen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Reis garen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Arborio) 250 ml Wei\u00dfwein 750 ml Gem\u00fcsefond Pfeffer &\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1654,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/13\/spargelrisotto-mit-fritierten-knoblauchscheiben\/","url_meta":{"origin":5300,"position":3},"title":"Spargelrisotto mit frittierten Knoblauchscheiben","author":"Steffen","date":"13. Mai 2024","format":false,"excerpt":"\u00a0 Spargelrisotto mit frittierten Knoblauchscheiben 200 g gr\u00fcner Spargel1 Zwiebel8 Knoblauchzehen8 EL \u00d6liven\u00f6l350 g Risottoreis125 ml Wei\u00dfwein100 ml Gefl\u00fcgelbr\u00fche1 Tl Thymian120 g Pecorino (gerieben)20 g Butter1\/2 Dose SafranpulverSalzPfeffer Spargel waschen, das untere Drittel sch\u00e4len, Enden und Spitzen abschneiden. 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