How to make good any rice pilaf?
Often say that good pilaf can be made only from special, good rice... Probably, it so. And if there is no it “good and special rice“? And how to recognize which good and which is specially intended for pilaf?
Recipes can be any. But to make correctly pilaf - it means correctly to choose rice. At first we will look that there at us on the shelf (or in a box) … Let`s look narrowly … The form of rice will tell a lot of things and about its taste.
Between a form of rice and its properties communication accurate (with rare exception) is traced. The grain is shorter and is more white, the it is softer. And it means that more such rice takes those waters, the stronger inflates and becomes more sticky. The grain is longer, the it is more solid, and when cooking grows in the basic in length. Correctly cooked long-grain rice turns out friable and easy.
And what to do if rice “wrong», and you need to cook pilaf?
And here that … Rice we presoak
in warm salty water for a couple of hours. Properly we wash out, we decant water. By the way, we carry out this procedure with any rice - both with “good“, and with “bad“... Water or broth with which you will fill in rice have to boil.
In a wide, but low pan we warm vegetable oil (I advise you olive because it less all loses the properties when heating) and when oil is heated, we add fig.
From time to time stirring slowly, we fry rice to a condition of transparency, we fill in with the boiling water or broth in a proportion 1 to 1. 5 (a glass of rice on one and a half glasses of water), we salt. without forgetting to mix pan contents at the same time.
We bring to boiling on strong fire (during this time rice will absorb almost all water), we spread from above butter, again we mix rice, we cover a pan with a napkin or a towel, from above we cover with a cover and we remove a pan from fire.
Exactly the opposite we arrive if rice absolutely firm, the type of black rice . We also kill him in warm salty water, but we prepare differently … the Necessary amount of water we bring
to boiling. We add 50 g of vegetable oil there, we salt and after that we put the washed-out rice. The rest still: on strong fire water sweated, we remove pilaf from fire, we add butter, we mix and, having covered with a napkin, we leave to ripen.
In order that you could test at once efficiency of these councils, I offer you the recipe of pilaf with vegetables which is called on Turkish - of “Gyokkushagy“ that is translated as “rainbow“. The reason of such name will become clear as soon as you read the list of products for this pilaf.
This pilaf quite justifies the name “Gyokkushagy“ - it is so rich with multi-colored ingredients that just does not hold in a framework of a usual garnish. Therefore it can be considered as an independent dish quietly.
For pilaf it is required to us:
- 2 Art. of rice;
- 2,5 Art. of water or broth (an amount of water it is reduced, because pilaf with vegetables);
- 1 onion;
- 2 tomatoes;
- 2 carrots;
- 200 g of green peas;
- 250 g of chicken breast;
- 2 tablespoons of oil;
- 1 / 4 lemons;
A chicken slightly to fry on small fire, to boil and set aside away.
To kill Rees in warm water with addition of a lemon for half an hour, then to wash out and fry properly on vegetable oil to such an extent that kernels became transparent.
In a wide pan to lay on a bottom pieces of chicken, from above - the onions cut by straws, then the carrot grated largely, the following layer - the tomatoes cut by thin circles and also a thin layer the third part of all rice. Then there are green peas and the remained fig.
All this to fill in with the boiling added some salt broth. On big fire to cook before all liquid then we switch off fire sweats, we wrap a pan in a towel for 15 - 20 minutes.
For giving on a table - it is accurate to turn a pan on a tray that meat appeared from above.
With successful completion of experiment and bon appetit!