It is not that difficult to prepare pilaf so that it turns out crumbly and does not stick together.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, shares the secrets of preparing crumbly pilaf.
How to make crumbly pilaf
Firstly, rice likes to be soaked. It should be soaked in warm or slightly hot salted water.
Secondly, pilaf likes hot water. When adding rice, you need to pour hot water over it.
Thirdly, you should not add water to the rice right away; it should be slightly fried.
One or two minutes is enough. When frying rice, it is necessary to stir it constantly.
Fourthly, 5-7 minutes before it is ready, you need to put a towel or napkin under the lid.
The towel will absorb excess steam. After turning off the heat, the pilaf should stand with the towel for 10-15 minutes.
Earlier, the expert told how to make icing for Easter cake.
Expert: Julia Arkhipova
