A simple recipe for pilaf with pork made from steamed rice. Steamed rice pilaf: recipe with photos

Experienced cook I know that pilaf will turn out great if it is cooked from a certain type of rice. How to independently choose the right rice for Uzbek delicious pilaf - read on.

In order for the pilaf to be crumbly and the grains of rice not to stick together and to hold the desired shape, it must be prepared from special grains. Such rice must meet a number of requirements, for example, it must perfectly absorb liquid, fats, and be saturated with the aroma of spices, meat, and vegetables. Let's find out which varieties of cereals fit these characteristics.

Which rice is best to use for pilaf: list with names

For several tens of thousands of years, this cereal crop has been the staple food of many people on the planet. Rice is widely used for various dishes in Thailand, Japan, China, India, etc. In these countries, cereal grains are considered a gift from the Gods; it has a symbolic meaning - the beginning of life, fertility.

That is why those getting married in Mediterranean countries are sprinkled with grain, thereby wishing the newlyweds family well-being, good luck, and prosperity.

In the West, rice grains gained their popularity thanks to Alexander the Great, it was he who, after the capture of India back in 350 BC. brought him. Over the years, rice plantations began to spread in other countries. So in Italy today, about fifty varieties of this crop are grown. There are almost 10,000 varieties of cereal grains grown in the Philippine Islands. Despite such diversity, the largest supplier of cereals is still Italy.

Rice grains are prepared from different dishes, so for everyone culinary masterpiece Cereals with certain characteristics are suitable. So pilaf will be ideal if:

• it will turn out crumbly
• will turn into a bright, beautiful color thanks to natural dyes (vegetables, spices)
• will become rich aromatic taste, will be filled with fat.

So to hearty dish turns out crumbly, use the following types of rice:

1. Basmati, Devzira, Sadri
2. Lazarus, Arborio, Jasmine
3. Nishiki, Krasnodar, Bomb

IMPORTANT: It is necessary to take long-grain varieties - they have less paste. Round rice usually used for sushi as it is more sticky.

The best, correct rice for pilaf: list with names, brand

Popular manufacturing companies in our market: Mistral, National, Agroalliance, Zhmenka, etc. They sell various grain crops. In particular rice different types. For pilaf, rice grains with a certain type of processing are often used.

• Brown- unpolished grain. It is not subjected to long-term processing, so the cereal culture retains all trace elements and beneficial properties. Cook it for about 35 minutes. Pilaf cooked from this grain has a nutty aroma and taste. The dish also contains the necessary ingredients nutrients for the body (fiber, folic acid, phosphorus, zinc).
• White. This is one of the most common types of rice. This type obtained by carefully grinding the grains. After its use, cereals lose their husks and, unfortunately, many beneficial properties, but it doesn’t take long to cook it – only 15-18 minutes. The advantages include that white cereals are stored for a long time.
• Steamed. Modern technologies that are used to process different types of grains include steaming. This processing makes it possible to preserve useful components in cereals. After using it, rice becomes translucent and has a golden hue. You need to cook it for 25-30 minutes. After which it becomes white again and has crumbly properties.

There are also different varieties grains, it is impossible to list everything, we will focus on the most popular types, suitable for cooking pilaf:

1. Long rice - Aquatica. It has a high price because it is full of useful minerals and is rarely found in regular sale. It is almost seven times more expensive than regular white grain. To make prices less steep, manufacturers dilute it with cheaper varieties of cereals. Aquatika takes a long time to cook, even after soaking. But the pilaf turns out perfect.
2. Jasmine- grows in Thailand. Thanks to the neat groove on each grain of rice, when cooked it turns into a flower and opens up like jasmine. It has original delicate taste and the scent of a flower.
3. Pathumthani. It is similar to the variety described above with a floral scent, only its price is slightly lower. It costs less to process.
4. Basmati- It is usually grown in Punjab (India), Pakistan. Cereals have all the necessary qualities for preparing delicious pilaf. Goes very well with curry spice.
5. Indica— each grain of such rice is almost six millimeters long. It is popular in all countries because of its properties. Grows in America, Australia, Asian countries.
6. Black rice- grows in Thailand, Tibet. It is practically inaccessible to middle class people due to its high cost. Its price is explained by the fact that its cultivation requires compliance with a number of rules, and besides, it is healthy and tastes good. Cooking time for cereals is 45 minutes.
7. Camolino- grows in Egypt, has round shape. But unlike such varieties of rice, Camolino does not turn into porridge - it has a crumbly consistency when cooked.
8. Red rice- aka pink, obtained experimentally from the Jasmine variety. It is simply not polished in order to preserve the beneficial properties of the cereal.
9. In addition, the following varieties are very popular in Italy: Valencia, Risotto, Arborio, Paella. These are white, pearly grains of rice. And Uzbeks prefer to prepare pilaf from their popular varieties: Devzira, Chungara, Dastar-saryk.

Parboiled rice Mistral, Uzbek, round grain, brown, brown, pink, Devzira, National, jasmine, Basmati, Indica, Laser, Kamolino, Agroalliance: which one is better for pilaf?

We have already mentioned above many varieties of cereals suitable for pilaf, now let’s look in detail at which one is the best. And is it possible to make a choice among such a variety of types of rice if pilaf connoisseurs have completely different tastes?

But if you look at stickiness, then the lowest gluten content is in the following varieties:

• long grain rice
• steamed
• Devzira
• Sadri
• Basmati
• Chungara
• black rice
• pink
• brown
• brown
• Laser

More gluten is released when cooking the following types of cereals:

• Jasmine, Bomb, Nishiki
• Krasnodarsky, Arborio
• round grain, indica
• Camolino.

The variety has become especially popular for cooking pilaf in our region. Devzira. Because it is crumbly, sweetish and with a pleasant aroma. It also takes on a beautiful hue in a dish when cooked correctly.

If an Indian cooks pilaf, he will definitely take long grain rice for it. Basmati. After all, this grain has great features, it is capable of further elongation during cooking without changing its thickness. In addition to everything listed earlier, Basmati has a pleasant, subtle aroma and a very unique taste. The rice is also crumbly. Each grain is obtained separately from each other.

ANDndika- a universal type of cereal. Oriental cooks use it for all sorts of dishes that are unusual for our cuisine. In addition, the grains of this type are long in shape and ideal for crumbly pilaf.

Parboiled rice. Perhaps the most accessible, available on the shelves of supermarkets and shops. It will not be difficult to prepare pilaf from such grains. After all, it does not stick together and retains its beneficial properties even after long preparation. It absorbs fat well and absorbs the flavor of the dish.

Jasmine- moderately sticky. Despite this, the pilaf turns out very tasty with a mild aroma. exotic flowers. If you add more spices, its milky taste will take on new shades. These grains will retain their shape even after prolonged cooking.

Brown cereal- has always been popular only in poor families. Less time than usual was spent processing this grain. That's why it didn't look as attractive as white polished rice. But thanks to this, a whole storehouse remained in cereals useful components, minerals. When people began to lead a healthy lifestyle and eat right, its popularity increased. And rice has an extraordinary nutty flavor, which when combined with meat, spices, herbs, and vegetables generally attracts a terrible appetite.

What kind of rice can be used for Uzbek pilaf: brand

On the Uzbek market you can find many varieties suitable for their national dish. You just need to go to the merchant and ask for advice on which rice to choose for pilaf. You will be offered a whole list of such varieties:

1. Chungara— outwardly it doesn’t look very attractive, it feels like it’s covered in starch. But after washing and soaking, it takes on the desired appearance. A Uzbek pilaf goes out to glory.
2. Devzira- long grains with a slightly golden tint. Pilaf made from such grains turns out divine. Even if you reheat it on the second day, it will still not stick together.
3. Dastar-saryk- the pilaf made from it is crumbly. Rice increases in size when cooked several times in volume, because it is well saturated with fat and juice from vegetables. Saturated with the aroma of herbs and spices.

How to properly wash rice for pilaf so that it is crumbly?

To reduce the paste content in rice, it must be soaked and then washed. But this must be done in a certain sequence. First, the grains are poured with water, if you like aromatic cereals, then with spices and herbs, and only after that rinse them. Moreover, this should be done several times. Rubbing the rice with your hands to wash off excess sticky mass will not be a bad idea.

Is it necessary and how to soak rice for pilaf?

Soaking the cereal is a must. True, not everyone knows what temperature water to use for this. Some housewives claim that hot boiling water is just right for this process. And this is an erroneous statement.

If you soak cereal in 100-degree water, it will subsequently not absorb aromas, fat, or liquid. A thin film of gluten forms on the cereal and the pilaf will no longer be as good as it should be.

When is rice initially soaked? cold water, then it does not swell much, but after cooking microcracks may appear on the grains. The appearance of the finished dish will not be entirely ideal. The grains will no longer be as even as they should be.

Well, what if you pour the cereal hot water(65 C), and not with boiling water, then it will no longer crack during cooking and will absorb required quantity fat, water. In addition, when washing the product, starch will be easily washed off from its surface.

Do I need to wash and soak steamed rice for pilaf?

If you do not wash or soak the grains of rice, then all the starch will remain in the mass. When you cook pilaf, the sticky powder will prevent oil, fat, and water from penetrating into the grains. It will no longer turn out to be pilaf, but a sticky porridge. There is little benefit from such a product, and the appearance of the dish is completely unattractive. Whoever likes it eats an incomprehensible mixture of paste, vegetables, meat, rice, huddled together into a homogeneous mass.

IMPORTANT: Rinse the rice grains with purified warm water.

How to fry rice for pilaf?

Pilaf is prepared in a large cauldron made of thick metal (cast iron). Cooking rules include a certain sequence. As mentioned at the beginning, cereals are soaked, then washed, the next process is roasting the grain.

To do this, put fat at the bottom of the cauldron, when it melts, place rice there. Take a wooden spatula and stir the grains all the time. When they acquire a transparent color and become matte, add water, salt and gradually add the rest of the products.

Cooking delicious, crumbly, aromatic, beautiful pilaf is an entire art. Every cook keeps many of his secrets. And for all cooks, the dish has a different taste due to some zest. And yet, one of the main secrets is to choose good variety grains of rice. And you already know what they are. Choosing the best one will now not be difficult.

Video: What kind of rice is there?

Rice is the main ingredient in many dishes in different cuisines peace. In Italy they prepare risotto from it, in Spain - paella, in Japan - sushi, in Asian countries - pilaf. Good, high-quality rice, which is used in the cooking process, is already half the success. This is why it is important to find a trusted cereal manufacturer. In Russia, such selected rice is produced by the Mistral Trading company.

Trademark "Mistral": high-quality premium cereals

Despite the fact that a wide variety of legumes are produced under this brand, the Mistral Trading company gained its fame in the Russian and world markets thanks to rice. The company began its activities in 1992. From the very beginning of its work, the company did not strive to produce cheap goods, but was aimed at buyers with average and high income levels. That is why Mistral rice was and remains more expensive product compared to competitors' prices.

Selected cereals from different countries world (Spain, Italy, Thailand, India, North America) are carefully polished, processed, packaged and sent to stores. It is the quality of the raw materials that determines the price of Mistral cereals. Russian and Asian rice are much cheaper, but the company tries to keep the bar high and continues to work in the premium niche.

Varieties of Mistral rice

All rice produced by the company can be divided into two series: standard and elite.

• round-grain "Kuban" - round-shaped opaque rice with high content starch for making porridges, casseroles, puddings;
• round grain brown whole grain "Kuban" - delicious rice, which, thanks to the untreated shell, retains maximum useful vitamins and minerals;
• long-grain steamed “Yantar” - thanks to a special steam processing technology, such rice always turns out crumbly when cooked;
• long-grain "Orient" - snow-white grains retain their shape and color even after cooking.

Since the Mistral Trading company was initially focused on the premium segment of the market, the assortment elite varieties this rice trademark represented much more widely.

Premium series from Mistral

Elite rice of this brand includes the following varieties:

• "Basmati" - this type is also called imperial. It grows at the foot of the Himalayas and has a classic, refined taste.
• "Jasmine" - grown in Thailand, has a delicate taste, similar to the flower of the same name.
• "Indica" - has grains beautiful shape, suitable for preparing most dishes.
• "Italica" is a delicate-tasting rice originally from Italy.
• "Japanica" - snow-white, with increased content gluten
• "Arborio" - best variety Italian rice, comparable in popularity to pasta.
• "Samarkand" - lightly polished for cooking oriental pilaf.

In a separate series, the company produces gourmet class Mistral rice: “Aquatica”, “Quinoa”, and a mixture of “Basmati” grains.

• "Aquatika" - wild rice, was considered especially valuable among the North American Indians. Due to its protein content, they ate it instead of meat.
• "Quinoa" is a variety native to South America. It has an unusual round shape, reminiscent of fish eggs, and an oily texture.

Rice "Amber"

Rice of this variety has large, long grains. It is specially grown for steaming. After such processing, the grain acquires an unusual appearance, which is why this species got its name. Belongs to standard varieties and has more low price, because it grows well in the south of Russia and in neighboring Asian countries.

When steamed, Mistral amber rice retains a greater number of minerals and trace elements than before steaming. After cooking, the grains become snow-white and do not stick together even without oil. This great option for preparing pilaf, as a side dish and adding to salads.

Rice "Jasmine"

This variety with such an interesting flower name is grown exclusively in Thailand. "Jasmine "Mistral" rice differs from other types of rice in its subtle aroma and grain shape, which is very reminiscent of jasmine flowers. After cooking, the grains remain as thin and long, they taste tender and soft, with milky notes. When preparing dishes from this variety, you should Keep in mind that Mistral Jasmine rice is a little overcooked. Its grains stick together a little, which gives the side dish a special velvety structure.

It comes in traditional white and red. In the latter case, these are unpolished grains in a shell. This kind of rice has a large nutritional value compared to white, therefore it is recommended for inclusion in the diet by nutritionists. Delicious rice"Jasmine" is a premium variety.

Basmati rice

This variety is considered the elite of rice. It is grown in India, but after harvesting it is not sent immediately to the counter, but is aged for about 1 year in special storage facilities. During this time, the grains dry well, become long and thin, do not become soft when cooked and double in length.

"Mistral" belongs to premium varieties. It is not only aromatic and tasty, but also amazingly beautiful. For this reason it is also called imperial or royal. This variety is the most popular in all countries of the world.

Which rice to choose for pilaf?

There are a lot of recipes for preparing this dish. In the countries of Central Asia (Kazakhstan, Tajikistan, Turkmenistan, Azerbaijan), pilaf is prepared both for everyday table, and on the occasion of various events: weddings, funerals, receptions. In some countries it is made from pork, in others - from lamb, beef, chicken and even fish. The only constant part of this dish is rice. How to choose it?

It must be long grain, since its starch content is much lower than round grain. The grains are transparent and whole, well polished white. These are varieties such as "Basmati", "Jasmine" or "Amber". The dish turns out crumbly and tasty if you use steamed rice for pilaf when preparing it. Its grains are pre-treated with steam, so they do not stick together during cooking.

The pilaf will turn out much tastier if the rice is not soaked before cooking. It will be enough to simply rinse it with cold water several times. When kept in water for a long time, the grain structure is destroyed and the rice becomes brittle.

Of course, from grain of elite varieties, a dish almost always turns out tasty. But using steamed rice for pilaf "Yantar" "Mistral", you can also easily make traditional dish of the peoples of Asia, crumbly and aromatic. All that remains is to find a good recipe.

Recipe for pilaf from steamed rice "Mistral"

To cook delicious pilaf, you will need: 1.5 kg of lamb (or other meat to taste), 1 kg of steamed rice "Yantar" of the Mistral brand, 0.5 kg of carrots, 0.5 kg of onions, spices, salt, vegetable oil, garlic. There is no single recipe for this dish. Therefore, you can add completely different spices to suit your taste. Traditionally, cumin, barberry, turmeric, red and black pepper are added to pilaf.

Where does the process of preparing pilaf begin? Onions cut into half rings are fried in large quantities(at least 150 ml) vegetable oil. Then the meat is fried, followed by carrots, cut into large strips. Next, add salt and spices (a tablespoon each of cumin and barberry, ½ tablespoon turmeric, a little ground pepper) and pour water all together so that the meat is covered. After this, the cauldron needs to be put on to simmer slow fire for 40 minutes.

Washed 6-7 times per cold water Place rice on meat. Without stirring, smooth it out and pour it into the center. hot water so that it covers the rice by 2 centimeters. Add salt and cook uncovered until the water is absorbed. Then place the garlic in the center and make small holes in the rice to allow steam to escape. Cook covered for another half hour. Pilaf is ready! Before serving, the dish must be mixed well.

Real oriental pilaf is difficult to prepare at home. Despite the presence of simple and available products, this dish is called quite “capricious”. The difficulty of cooking lies not only in the method of cooking meat and cereals, but also in the correct selection of the main ingredients. Steamed rice pilaf with pork is considered the simplest and most suitable option for amateur cooks. Thanks to special way processing, the cereal is practically not boiled.

However, there are other advantages to using steamed cereal. Using steamed cereal, the dish is not only easier to prepare, it can be made more healthy and nutritious. Despite the presence fatty meat, steamed rice pilaf with pork can be prepared for children and used in dietary meals.

A simple recipe for pilaf with pork

Cooking time: 90 minutes

Number of servings: 10

Ingredients:

• Pork (pulp) - 500 g
• Steamed rice - 3 cups
• Water - 7-8 glasses
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Unscented vegetable oil - 100 ml
• Zira - 1 tsp
• Spice mixture - 1 tsp.
• Coarse salt - to taste
• Barberry, raisins, hot pepper - optional

Preparation:

Take it all necessary products. It is advisable to take the meat without bones; spices can be taken separately for pork or a ready-made mixture for pilaf. The amount of water should be 2-2.5 times more than rice.

Wash the meat, dry it and cut it into small pieces.

Peel the vegetables and chop into thin strips or rings.

It is not recommended to rinse high-quality parboiled rice. If desired, you can rinse it in cold water and immediately drain it in a colander or towel.

Pour vegetable oil into a saucepan or cauldron and heat well. Place cumin and pieces of meat into the oil. Fry the pork for 10 minutes until half cooked. Do not add salt, otherwise the meat will release too much juice and the pilaf will be dry.

Add onions and carrots to the meat, stir and fry for a few minutes. Make sure the vegetables are soft but not burnt.

Add salt and spices, stir and pour boiling water. Cook zirvak for high fire 10 minutes so that vegetables and meat are well saturated with the aroma of spices.

Place steamed rice on top of meat and vegetables. Spread with a spoon so that all the cereal is covered with liquid.

Place the pan back on the stove and cook over high heat until it boils. It is not advisable to stir the products after adding rice, otherwise the grain will stick to the bottom and the pilaf will burn.

Close the saucepan or cauldron with a tight lid and gradually reduce the heat. Cook the pilaf over low heat without lifting the lid for another 20 minutes. During this time, all the liquid should be absorbed into the cereal.

Turn off the oven, stir the ingredients so that they are evenly distributed and leave the pilaf to cook for another 10-15 minutes.

Serve the finished pilaf to the table in a convenient bowl with salads and appetizers of fresh and salted vegetables.

This simple recipe for pilaf with pork can be used as a base for preparing a dish not only from steamed rice, but also from other grains. Bon appetit!

Properties and features of steamed rice

• Due to the fact that steamed rice contains vitamins and amino acids, it has a beneficial effect on metabolism. Nutritionists claim that its use promotes weight loss. Even in combination with tender pork pulp, rice does not lose its dietary properties.
• The nutritional value of finished steamed rice is 123 kcal per 100 g of product. Calorie content of pilaf with pork and vegetable oil slightly higher and amounts to 5-204 kcal.
• The use of special grain processing technology allows you to save more than 80% of all useful properties. Unlike polished cereals, parboiled rice has not only excellent taste qualities, but also has a positive effect on the functioning of the cardiovascular and nervous systems.

• The taste of steamed rice will be better if you simmer it a little in hot oil before adding it to the zirvak.
• Most suitable spices for pilaf with pork: cumin, turmeric or a mixture of curry seasonings. Since pork is considered a fairly heavy food, it is necessary to add cumin seeds. They help fatty foods be better absorbed without leaving any heaviness. A little barberry will add a piquant sourness and highlight the taste juicy meat. If desired, you can add black peppercorns for better flavor.
• Many chefs argue about which part of pork is considered the most suitable for pilaf. Choose pieces that are not very lean, preferably with small layers of lettuce. When the fat melts, the meat will be much juicier. The most suitable parts: neck, loin and ribs. Do not use lean cuts such as tenderloin or those that are too stringy.
• The most appropriate time to salt pork pilaf is after frying vegetables and meat. While cooking zirvak, you can taste it and, if necessary, add salt or missing spices.

Awesome aromatic pilaf- the dream of every housewife. However, unfortunately, this is not always complex dish It turns out as planned. The biggest problem that housewives face is overcooked rice, both to taste and appearance more reminiscent of porridge than oriental pilaf. If you still haven’t gotten the hang of cooking cereal so that it comes out crumbly and at the same time the grains keep their shape, steamed rice will come to the rescue. Pilaf with steamed rice always turns out perfect, even if you are preparing it for the first time.

There is no secret to preparing this dish - it’s all about the special technology for preparing steamed cereal. Since steamed rice has a firmer structure and does not become soft during cooking, it can be used to prepare real oriental pilaf even from the simplest and most affordable products. It is not necessary to purchase expensive Asian varieties of grain; use regular long-grain steamed rice.

What is the difference between regular and parboiled rice?

Despite the fact that parboiled rice is not uncommon and is present in large quantities on grocery store shelves, not everyone understands how it differs from regular polished grains. Sometimes steamed various types, but the most popular are long-grain varieties. They are the ones that are preferably used for preparing pilaf.

Thanks to a special technology with which rice is steamed, the grains are preserved more useful microelements and other substances. After processing, the shell of the grains becomes denser, they themselves are more transparent, with a slight golden tint. Amber yellow tint disappears after cooking and the grains become pale white. Ordinary white rice without pre-treatment polished.

After steam treatment, the grains are less brittle and retain their integrity well, so this type of grain is considered more suitable for pilaf. Since before the steaming procedure, the grains are soaked in water, the amount of starch in them is reduced, and all the vitamins are stored in the kernel. Unlike regular polished, steamed never sticks together, even after heating.

Steamed rice pilaf with pork in a slow cooker

The easiest way to prepare perfect pilaf at home is to use a multicooker. With the help of this wonderful kitchen appliance, even a novice housewife can do incredible things delicious dish from simple products.

Ingredients:

• Pork - 500 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Rice - 2 cups
• Water - 4 glasses
• Sunflower oil - 50 ml
• Garlic - 1 pc.
• Seasoning and salt - to taste

How to cook:

Prepare all the necessary products, wash the rice and meat.

It's not very easy to cut the pork large pieces. If there is a piece on the bone, it will add even more flavor to the pilaf.

Cut the onion into rings or cubes, as desired. Carrots in strips or cubes.

Pour oil into the multicooker bowl and heat it on the “Baking” or “Frying” mode. Add the meat and fry until golden brown.

Add onion to the meat and fry for 3-5 minutes until golden brown. Place the carrots with the meat and onions, fry until soft and add spices and salt. You can add a pinch of sugar, this will give the pilaf beautiful light brownish color.

Pour water over the food, mix well and add garlic. There is no need to peel the head of garlic and separate it into cloves - just remove the top layer of the peel.

Let the zirvak boil a little and add the washed rice.

Close the multicooker lid and set the “Pilaf” mode. Depending on the model of the device, this may be the “Rice”, “Stewing”, “Cooking” programs. Cooking time is 40 minutes - usually it is the default, but you can also set it manually.

Do not immediately remove the finished pilaf, but switch the device to the “Heating” mode and leave it for another 30-40 minutes, so it will reach full readiness and will be better saturated with aromas.

Serve the pilaf to the table. Using this recipe you can prepare classic Tatar crumbly pilaf on chicken fillet. Bon appetit!

Steamed rice pilaf in a slow cooker video

For eastern peoples Cooking pilaf is a whole ritual. And any ritual has its own rules. Therefore, the choice of rice is very important, because it is the basis of this dish. Not only the texture and taste of pilaf, but also its national-territorial affiliation depends on the variety of cereal.

So, what kind of rice is best to use for pilaf? All varieties with long grains are suitable. They do not stick together during cooking. Before purchasing them please note:

1. For packaging. The advantages of a cardboard box with a transparent window or a transparent bag are that you can see the cereal, evaluate its color and integrity;
2. For color. When there are white grains in the box, it’s bad. These unripe grains have increased fragility, which will significantly spoil the taste of the dish. The package should not contain yellowish kernels. This is the name given to grains and their fragments that have a yellow tint when cut. This color means that the cereal was kept moist and in large piles before being bagged. When stored in this way, harmful fungi develop that produce toxins;
3. For quality. The rice should be grain to grain, and the kernels themselves should resemble frosted glass. Shake the box of cereal thoroughly, mixing the grains, this is the only way to see them clearly. If there are a large number of fragments among the grains, put the packaging aside immediately, such grains will ruin the dish because they will boil quickly and heavily. Have a nice pilaf Don't cook it.

Which rice is best to use for pilaf?

Different types of rice are so radically different from each other that it is difficult to classify them as the same cereal. And in order to make delicious pilaf, you need to choose cereals according to the variety.

Which rice is better to take:

Processing rice before cooking

Prepare any type of rice in advance: if necessary, sort and rinse with special care, then soak in water for several hours. warm water. From the tap it will not work; you will need boiled or filtered water.

Can be used in bottles. For 1.5 kg of cereal you will need 650 ml of liquid.

Before putting the rice into the cauldron, drain it in a colander, wait until all the water has drained, and place it on the meat.

Uzbek pilaf recipe

When preparing pilaf with meat according to one of the many Uzbek recipes, the rule for laying cereals is unchanged: in a thick-walled cauldron, rice should not touch the bottom, it lies on the meat, carrots and onions. And most importantly: it cannot be stirred!

You will need:

• 1 kg of rice “Devzira” variety;
• 1 kg lamb;
• 250 g lamb fat;
• 2 lamb bones;
• 500 g onions;
• 1 kg yellow carrots;
• vegetable oil;
• 4 heads of garlic
• 1 hot pepper;
• salt, barberry and cumin.

Time required: 1 hour 50 minutes. IN ready dish: 245 kcal per 100 g.

How to cook:

What rice to use to cook pilaf in a slow cooker

Proper rice is the key to the success of any pilaf - Uzbek, sweet, dietary - it doesn’t matter. To cook in a slow cooker, take steamed rice.

Required ingredients:

• 200 g lamb fat;
• 1 large onion;
• 150 g steamed long grain rice;
• 2 carrots;
• greens and tomatoes for decoration;
• black pepper with table salt added to taste;
• 400 g lamb pulp.

Time required: 1 hour 45 minutes. Ready dish: 189 kcal per 100 g.

How to cook:

1. Melt the chopped fat in a bowl, do not skimp on the fat - the dish should be juicy;
2. Grate the carrots, chop the onion finely, add to the bowl when the fat is completely rendered. Do not fry the vegetables too much;
3. Once the onion pieces become translucent in color, add the meat. Cook in the “Fry” mode for 5 minutes;
4. Then place the cereal in an even layer on top of the meat, season, and pour in water. Its level should be two centimeters higher than the level of the cereal;
5. Close the multicooker, turn on the “Rice” or “Pilaf” program;
6. Serve the finished dish in a heap on a plate, garnish with tomato slices and a sprig of herbs if desired.

Which rice is best for dietary pilaf?

For dietary pilaf no special rice needed. Any long grain will do, steamed as an option.

You will need:

• 500 g rice;
• 500 g carrots;
• 250 g onions;
• 500 g chicken fillet;
• head of garlic;
• It is better to add spices to taste.

Cooking time required: 1 hour 35 minutes. In the finished dish: 175 kcal per 100 g.

It is important not to use fat for frying, replacing it with refined oil and lamb with chicken fillet.

How to cook:

1. Finely chop the peeled onion, carrots, and chop the garlic. In a cauldron on refined oil fry until golden brown;
2. Cut the chicken flesh into pieces and add to the vegetables, cook everything together for another 10 minutes;
3. Place well-washed long-grain rice on the meat and vegetables, pour boiling water so that its level is 2.5 cm higher, add spices, cover the cauldron with a lid;
4. Cook for 25 minutes. When all the water has been absorbed, turn it off and let stand for another 15 minutes.

Cooking secrets

There are hundreds of recipes for pilaf. There are dozens of options in Uzbek alone. How it was added new product, received immediately another recipe dishes.

In some countries they prefer sweet taste, in others, on the contrary, it is spicy, in others, the cereal is prepared separately from the meat. In our country, the dish is most often performed in Uzbek version made from rice, onions, carrots and meat.

IN original recipe lamb, but it can easily be replaced with beef, pork or chicken.

To make the dish turn out as it should:

Bon appetit!

Some more tips on choosing rice are in the next video.