True lovers of pilaf know that to get the perfect result when preparing a dish is possible provided excellent quality of rice. But how to choose the best and most suitable option for this purpose? After all, the trading network abounds with the widest range of this product. Today we will try to fully open this issue and tell you what kind of rice for loose fowl is needed, and how to choose it correctly.
What kind of rice is needed for Uzbek pilaf in kazan?
Rice for pilaf must have a number of properties that will ensure the ideal taste of the prepared dish. Among them, the ability to perfectly absorb moisture, fats and absorb odors, increasing several times. In addition, the rice should perfectly keep the shape, do not stick together during cooking and thereby contribute to the friability of the pilaf.
To cook Uzbek pilau, cooks prefer to use the rice of "Devzira", which was specially selected by breeders for this purpose. It has a specific cream color, sweetish malt flavor and an excellent aroma, which is achieved due to the special principle of processing the grains with peeling.
However, you can also take as a basis steamed rice and rice varieties "Jasmine" and "Super Basmati". They also meet all the above requirements, are superbly saturated with spices, fats and moisture and create an indescribable taste of the oriental dish.
What kind of rice is needed for friable pilaf in a multivark?
When choosing rice for making pilaf in a multivarquet, it is very important what kind of result you want to get. If you are a fan of traditional Uzbek pilaf and do not recognize "fakes", then the varieties listed above will be ideal. Only they will allow to enjoy that unforgettable eastern taste.
Less scrupulous and fastidious consumers can use absolutely any rice that you have in stock. The main thing is that it does not have extraneous smells, impurities of debris and was of high quality. With proper preparation and observance of the proportions of cereals and water in a multivariate, you can get a decent result. A wonder-device of modern cooking creates the best conditions for this.
How to choose rice for pilaf?
Even if the rice that you are going to buy for making pilaf, the right kind and as the seller of excellent quality claims, pay attention to its surface and structure. Especially among the elite varieties, fakes are quite common.
Real high-quality rice has a ribbed structure and is not smooth at all. Among the total mass there should be no broken and damaged grains, otherwise it will indicate their fragility and absolute inadequacy of such rice for the preparation of pilaf. Most likely, you when you use such a groat will get a viscous gruel. If there is such an opportunity, it is better to check the rice as it says "on the tooth." When biting, the quality grain should not crumble, but only divided into two elastic halves.
The only indisputable requirement in the preparation of any pilaf is a thorough rinse of rice until clear water is obtained. Some cooks prefer to soak rice croup for thirty minutes. This allows you to reduce the stickiness of grains and reduce the likelihood of obtaining as a result of sticky porridge.
Now you know how to choose a good rice for cooking the right pilaf. But do not forget also that in addition to rice, the quality of the other ingredients of the dish and spices should be qualitative. Only in this case the dish will have an excellent result and will please you and your family and friends with an ideal taste.