Achieving a crumbly structure of pilaf is a task that only an experienced cook can handle.
Often, it is the texture of pilaf that distinguishes the popular dish from rice porridge with additives.
However, making rice crumbly is not that difficult.
What are 3 secrets that will help with this?
Proper pre-treatment
Most often we hear the recommendation that the cereal should be rinsed exactly until the water becomes perfectly clear.
This is a long process that requires our direct participation. However, you can simplify your task and significantly improve the texture of rice.
To do this, you need to put the cereal in a bowl of hot salted water for forty minutes.
Rice in a cauldron
After we add rice, we should not immediately pour in water: this will not have the best effect on the quality of the dish.
It would be more reasonable to leave the cereal for four minutes without adding liquid. However, the fire at this point should be low.
Amount of water
It is extremely difficult to determine the correct amount of liquid that we will need. But cooks have a clever method that can be taken into account.
To do this, place a regular tablespoon (it should be clean) directly into the cauldron and start pouring hot water. As soon as the spoon is full, you can stop pouring the liquid.
Don't forget to remove the cutlery from the cauldron.
