It is advisable to eat the pilaf entirely soon after cooking, while the dish is fresh.
But, unfortunately, this is not always the case.
Sometimes there is so much pilaf that part of the dish has to be left “for later”.
An attempt to reheat the dish may end in failure: the pilaf will most likely become too fatty, and the rice grains will turn out to be “glassy”.
However, there is an ideal way to reheat food: it will remain tasty and crumbly.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, spoke about this approach.
How to properly reheat cooled pilaf
You need to use a microwave oven.
In this case, it is necessary to follow several rules. Pilaf that was "simply" heated in a microwave oven does not turn out very appetizing.
You need to do the following: transfer the long-cooled dish into a plastic container. The pilaf should be doused with a few drops of plain water.
Next, the container with food should be placed in a bag. There is no need to tie the bag. It is better to simply place the plastic container in the microwave so that the edges of the bag are under the container.
You need to heat the pilaf in a microwave oven for 3 minutes.
When the signal sounds indicating the end of the process, do not rush to take the dishes out of the device. Wait until the swollen bag settles.
The finished pilaf will be crumbly. The rice grains will be soft. The dish will retain its ideal consistency and bright taste.
But it is almost impossible to achieve similar results when heating pilaf in a frying pan or in a cauldron.
Expert: Julia Arkhipova
