Raise your hands, those who always manage to cook the perfect pilaf? We bet there aren't that many of them.
Much more often, the result of the cooks' efforts differs from what is desired. Thus, the main problem when preparing pilaf, as noted by the expert of the online publication "BelNovosti" chef Yulia Arkhipova , is that the rice grains stick strongly to each other, making the dish look like porridge.
We will tell you about a few simple tricks that will help you prepare crumbly pilaf.
Soaking rice
Rice should be soaked in hot salted water (temperature above 50 degrees). The duration of the "procedure" is at least two hours, preferably overnight. This helps remove the starch that causes sticking.
Roasting
Once the rice is in the cauldron, do not rush to pour water over it – instead, mix the cereal with the meat and simmer for a few minutes.
It is believed that this will give you a richer taste.
Using hot water
One of the common mistakes is to pour cold water over the rice. It is better to use hot water for this purpose.
It is important to remember that the ratio of water to rice may vary depending on the type of rice.
For example, for long-grain rice, the appropriate option is 1:1.5-2; for parboiled rice - 1:2; round-grain rice - 1:1.2-1.5; basmati - 1:1.5; jasmine - 1:1.5-1.7; brown rice - 1:2.5-3.
Earlier, the expert explained what needs to be done to prevent pancakes from sticking to the frying pan.
Expert: Julia Arkhipova
