“Grain after grain of rice” - this is exactly the state that pilaf should be characterized by.
If a dish is not crumbly, it is unlikely to please a gourmet.
Many cooks end up with a dish that is more like porridge instead of pilaf.
Do you also face this problem every time? Then learn about one simple culinary trick.
It turns out that making crumbly pilaf is very easy.
To do this, it is enough to pre-process the raw rice grains.
This trick was told by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to make crumbly pilaf
Don't rush to put the rice in the cauldron. First, fry the grain in a frying pan.
You don't need to use a lot of oil: one tablespoon is enough.
The washed rice should be placed in a frying pan in one layer.
Heat and stir the cereal until it becomes transparent. This will take several minutes.
Due to the preliminary processing, the product will be brought to a state in which the sticking of rice grains will be impossible. Thus, the pilaf will be crumbly.
But before preparing simple porridge, sushi or rolls, you don’t need to fry the rice.
Expert: Julia Arkhipova
