Sometimes scientists, working on a global project, instead of a scientific discovery, invent something completely different from what was expected of them. For example, they wanted a cure for stenocardia, and got Viagra. Why are there scientists! Any of us, having decided to cook pilaf, may end up with a porridge with meat. And all because we do not know what rice is needed for pilaf.
Which rice is better to use for pilaf?
Whatever you say, and choose rice for pilaf is not very easy. Today, about 8,000 varieties of rice are cultivated on the planet, and each variety has its own characteristics. And if they know, let not all, but basic, then the rice will no longer be so mysterious for us.
It is customary to classify rice depending on the length of the grain. Before you choose rice for pilaf, you need to study the characteristics of different varieties, and this will help us make the best use of it in a particular dish.
Short and medium rice
Grains of rice of medium and short length are almost round. They have more culinary options than long rice. A distinctive feature of these grains is that they become sticky when cooked, with shorter rice being more and soft.
Since they are sticky, short and medium grain rice is ideal for sushi, risotto, croquettes and paella. Since they remain tender, like fluff, they are also suitable for cold dishes, for example, for rice salad or rice pudding.
“Arborio”, “Carnaroli”, “Calrouse”, “Kokuho pink”, “Nishiki”, “Valencia”, “Vialone”.
Long Grain Rice
Such rice is light and non-sticky (except for jasmine rice, which sticks a little). Long grains are easily separated from each other after cooking, if you do not mix them while cooking.
It is best to use long grain varieties in hot dishes, as they harden when cooled. You can safely choose these varieties for cooking soups or pilaf. "Basmati" is one of the most common varieties of long grain rice. It fits perfectly into light and aromatic Indian or Asian cuisine.
"Common Long Rice", "Fragrant Jasmine" and "Basmati".
Let us consider the most common varieties:
- Sticky rice, it is also called sweet or waxy, is both long and short. It becomes almost translucent after preparation. The best way to cook it is steamed.
- Arborio is indispensable in Italian cuisine. Its advantage lies in its ability to absorb a lot of water during cooking, after which it acquires a soft texture.
- Rice "Jasmine" - long, grainy with a fragrant aroma. Among other varieties, it differs in that during the preparation process it becomes sticky and remains soft after cooling. It is ideal for sweet dishes.
Most rice varieties are obtained from whole grains after processing. Depending on the degree of processing, these types of rice are distinguished:
- Brown rice can be minimized. It contains the germ and most of the bran. This species is most saturated with nutrients.
- White appearance - the most famous, obtained after the maximum cleaning - the so-called grinding.
- Pre-steamed rice is a type that is amenable to special high-temperature processing for maximum preservation of nutrients in the grain.
Thus, long brown rice grains can also be used for pilaf.
Cooking Uzbek pilaf in a cauldron
A distinctive feature of Uzbek plov is that rice is cooked in meat broth, known as zirvaka, with vegetables over low heat. It is boiled until complete evaporation or absorption of liquid. At the same time rice should remain crumbly. That is why long grainy varieties are used for such pilaf. Usually it is "Basmati".
Traditionally, Uzbek pilaf is cooked with lamb. Another feature of this dish is that barberries are added to it, which adds extra richness to the taste of pilaf. Pilaf is cooked in a wide cauldron over a fire. In our kitchen conditions will have to use a cast iron pan on the gas.
- 1 kg boneless legs of a lamb (pieces up to 5 cm);
- 400 grams of long grain rice "Basmati";
- garlic - 1 whole head;
- 2 onions;
- carrots - 4 pcs .;
- 2 tbsp. l cumin seeds;
- Coriander seeds - 2 tbsp. l .;
- black pepper - 1 tsp;
- barberry - 100 g;
- vegetable broth - 0.5 l;
- salt - up to 2 tbsp. l .;
- 2-3 art. l refined vegetable oil.
- Rice is poured into a cup and poured with boiling water, and then infused for 40 to 50 minutes.
- Meanwhile, the meat is lightly fried, and then the meat broth is prepared with the addition of vegetables, spices and whole garlic. Cooked broth for about half an hour.
- Then the rice is washed and in readiness added to the broth. It is necessary for the water to cover the rice about 6-10 mm, so boiling water is slowly poured into the cauldron, salted and lightly mixed.
- Pilaf is cooked with the lid closed on low fire. The rice should soften and the water soak. It takes about 20-25 minutes.
Choosing rice for cooking crumbly pilaf in a slow cooker
If you have read everything carefully before this place, then you probably already knew which rice is best for pilaf. That's right - it is a long, grainy "Basmati" or ordinary, and the rice can be brown. To make pilaf in a slow cooker turn out crumbly, take ordinary white long rice.
Just as in the preparation of Uzbek plov, rice is pre-washed well and filled with water for about an hour. During this time you will have the opportunity to prepare the remaining ingredients. Cooking pilaf in a slow cooker should be done manually, setting the temperature to 100, with the lid closed. Cooking time - 23 minutes. When ready, turn off the slow cooker, and let the pilaf rest for another 10 minutes so that the rice is well infused.
As you can see, there is nothing difficult in choosing rice. Spoil the delicious and crumbly pilaf of their households and guests. Enjoy your meal!