What rice for pilaf is needed? The best, correct rice for pilaf: a list with names, brand. How to prepare the rice for pilaf, so that the pilaf does not stick together and be crumbly? Is it necessary and how to soak rice for pilaf?

An experienced cook is aware that pilaf will turn out to be fame if it is boiled from a certain variety of rice. How to choose the right rice for Uzbek delicious pilaf - read on.

In order for the pilaf to turn out with crumbly and the grains of rice are not sticking together, they kept the desired shape, it must be prepared from special grain. Such rice should comply with a number of requirements, for example, perfectly absorb liquid, fats, is saturated with the aroma of spices, meat, vegetables. Let's find out what varieties of cereals are suitable for these characteristics.

Which rice is better to use for pilaf: a list with names

For several tens of thousands of years, this cereal culture has been the main food product of many inhabitants of the planet. Rice is widely used for various dishes in Thailand, Japan, China, India, etc. In these countries, cereal cereal is considered the gift of gods, it has a symbolic meaning - the beginning of life, fertility.

That is why they are sprinkled in the Mediterranean states sprinkled with grain, thereby they wish the newlyweds of family well -being, good luck, and prosperity.

In the West, rice grains gained their popularity thanks to Alexander the Great, it was he who, after the capture of India back in the 350th BC. Brought him. Over the years, rice plantation began to spread in other countries. So in Italy, at the present time, about fifty varieties of this culture are grown. Almost 10,000 varieties of cereal grains are growing in the Philippine Islands. Despite such a variety, the largest supplier of cereals is still Italy.

Different dishes are prepared from rice grains, so cereal with certain characteristics is suitable for each culinary masterpiece. So pilaf will be perfect if:

• it will turn out crumbly
• it will be painted in a bright beautiful color, thanks to natural dyes (vegetables, spices)
• it will gain a rich aromatic taste, is fed with fat.

So, in order for a hearty dish to be crumbly, use the following types of rice:

1. Basmati, Devzira, Sadri
2. Lazarus, Arborio, Jasmine
3. Nishiki, Krasnodar, bomb

IMPORTANT: It is necessary to take long -grain varieties - they have less glider. Round rice is usually used for land, as it is more adhesive.

Best, correct rice for pilaf: a list with names, brand

Popular manufacturing companies in our market: Mistral, National, Agroaliance, Zhmenka, etc. They implement various cereals. In particular, rice of different types. For pilaf, rice grains with a certain type of processing are more often used.

• Brown - Unnecessary grain. It is not subjected to long -term processing, so cereal culture retains all trace elements and beneficial properties. Cook it for about 35 minutes. Pilaf, welded from this grain, has a nut aroma and taste. Even in the dish, the necessary nutrients for the body (fiber, folic acid, phosphorus, zinc) are preserved.
• White. This is one of the most common types of rice. This species is obtained by thorough grinding grains. After its use, cereals lose the husk and, unfortunately, many useful properties, but cooking it not for long-15-18 minutes. The advantages include - white cereals are stored for a long time.
• Parked.Modern technologies that are used to process different types of grains include steaming. Such processing makes it possible to save useful components in cereal. After its use, rice becomes translucent, has a golden hue. Cook it for 25-30 minutes. After that, it acquires a white color again and has crumbly properties.

There are also different grades of grains, it is impossible to list everything, we will dwell on the most popular species suitable for cooking pilaf:

1. Long rice - Aquatika. It has a high price, because it is saturated with useful minerals and is rarely found in normal sale. It is almost seven times more than ordinary white grain. To make prices not like that, manufacturers dilute it with cheaper cereal varieties. Aquatika is cooked for a long time, even after soaking. But the pilaf is perfect.
2. Jasmine - It grows in Thailand. Thanks to a neat groove on every risinka, when cooking it turns into a flower, it is revealed like a jasmine. It has an original delicate taste and the aroma of a flower.
3. Patumtani. It looks like the above variety with a floral smell, only the price of it is slightly lower. It is processing less costs.
4. Basmati - Usually they grow it in Punjab (India), Pakistan. Cereal cereal has all the necessary qualities for the preparation of delicious pilaf. It goes very well with the spice of Curry.
5. Indica - Each grain of such rice has a length of almost six millimeters. It is popular in all countries because of its properties. It is growing in America, Australia, Asian countries.
6. Black Fig- It grows in Thailand, Tibet. It is practically inaccessible to middle-class people because of its high cost. This price is explained by the fact that its cultivation requires compliance with a number of rules, besides, it is healthy, pleasant to taste. Circle cooking time - 45 minutes.
7. Camolino- It grows in Egypt, has a round shape. But unlike such varieties, Camolino rice does not turn into porridge - it has a crumbly consistency during cooking.
8. Red rice- He is pink, received experimentally from the Jasmine variety. He is simply not polished to maintain the beneficial properties of cereal.
9. In addition, varieties are of great popularity in Italy: Valencia, Risotto, Arboro, Paella. These are white, pearl grains of rice. And the Uzbeks prefer to prepare pilaf from their popular varieties: Devzira, Chungara, Dastar Saryk.

Parked Fig Mistral, Uzbek, round -grain, brown, brown, pink, girl, national, jasmine, basmati, Indica, laser, kamolino, agricultural system: which is better for pilaf?

The above has already mentioned many varieties of cereals suitable for pilaf, now we will figure out which of them the best. Yes, and is it possible to make a choice among such a variety of types of rice, if the connoisseurs of pilaf have completely different tastes.

But if you look at glorification, then the smallest content of gluten in the following varieties:

• long -grained rice
• parked
• Devzira
• Sadri
• Basmati
• Chungara
• black Fig
• pink
• brown
• brown
• Laser

More gluten stands out when cooking such types of cereals:

• Jasmine, bomb, niches
• Krasnodar, Arborio
• round -grained, Indica
• Camolino.

The variety has gained particular popularity for cooking pilaf in our region Devzira. Because it is crumbly, sweet and with a pleasant aroma. He also acquires a beautiful shade in the dish when it is correctly cooked.

If the pilaf is prepared by the Hindu, then it will certainly take a long -grain rice for it Basmati. After all, this grain has excellent features, it can still lengthen when cooking without changing its thickness. In addition to all of the previously listed - basmati has a pleasant, subtle aroma and a very peculiar taste. Another rice is crumbly. Each grain turns out separately from each other.

ANDnDIKA- A universal look of cereal. Oriental cooks use it for all sorts of dishes unusual for our kitchen. In addition, grains of this type of long shape are ideal for crumbly pilaf.

Parked Fig. Perhaps the most affordable, there are supermarkets and shops on the shelves. It will not be difficult to prepare pilaf from such a cereal. After all, it does not stick together and retains its properties useful even after a long preparation. It is well naked fat and absorbs the aroma of the dish.

Jasmine- Moderate adhesive. Despite this, pilaf is very tasty with a soft aroma of exotic colors. If you add spices, then its milk taste will gain new shades. These grains will remain form even after prolonged cooking.

Brown cereal- It was always popular only in poor families. Less was spent on processing this grain than usual. Therefore, he did not look as attractive as a white polished rice. But thanks to this, a whole storehouse of useful components and minerals remained in the cereals. When people began to lead a healthy lifestyle and eat right, then its popularity increased. And the rice has an extraordinary nutty taste, which in the composition with meat, spices, herbs, vegetables as a whole attracts terrible appetite.

What rice can be used for Uzbek pilaf: brand

In the Uzbek market you can find many varieties suitable for their national dish. It is enough just to approach the merchant and ask to advise which is better to choose rice for pilaf. You will be offered a whole list of such varieties:

1. Chungara - Outwardly it does not look very attractive, it feels like he is all in starch. But after washing and soaking, he takes the desired look. And the Uzbek pilaf comes to fame.
2. Devzira- Long grains with a slightly golden tint. Pilaf from such a cereal is divine. Even if it is warmed up on the second day, then it will still not stick together.
3. Dastar Saryk- Pilaf from it crumbly. Rice increases in size when cooking several times in volume, because it is well impregnated with fat, juice from vegetables. Saturated by the aroma of herbs, spices.

How to rinse the rice for pilaf, to be crumbly?

To reduce the contents of the Clayster in rice, it must be soaked and then washed. But you need to do this in a certain sequence. First, the grains are poured with water, if you like fragrant cereals, then with spices, herbs, and only after that rinse them. Moreover, this should be done several times. To rub the rice with your hands to wash off an excess adhesive mass will not be superfluous.

Is it necessary and how to soak rice for pilaf?

You need to soak the cereal without fail. True, not everyone knows what temperature to use water for this. Some housewives claim that hot boiling water is just suitable for this process. And this is an erroneous statement.

If you soak the cereal in the stagductous water, then it will subsequently not absorb aromas, fat, and liquid. A thin film of gluten on cereals is formed and pilaf will no longer be as it should.

When the rice is initially soaked in cold water, it does not swell much, but after cooking, microcracks may appear on the grains. The view of the finished dish will not be quite perfect. The grains will no longer be as even as they should be.

Well, if the cereal is poured with hot water (65 s), and not boiling water, then when cooking it will no longer crack and after cooking will absorb the required amount of fat, water. In addition, when washing the product, starch will be easily washed off from its surface.

Do I need to rinse and soak steamed rice for pilaf?

If you do not wash or soak the grains of rice, then all the starch will remain in the mass. When you prepare pilaf, sticky powder will not allow to penetrate the oil, fat, water in grain. This will turn out not pilaf, but sticky porridge. The benefits of such a product are not enough, and the view of the dish is completely unattractive. Who likes it, there is an incomprehensible mixture of Clayster, vegetables, meat, rice, which have lost in a homogeneous mass.

IMPORTANT: Rinse rice grains with purified warm water.

How to fry rice for pilaf?

Pilaf is prepared in a large cauldron from thick metal (cast iron). Preparation rules include a certain sequence. As already mentioned at the beginning, cereals are soaked, then washed, the next process is a roasting of grain.

To do this, they put fat to the bottom of the cauldron when he melts, rice is placed there. Take a wooden shoulder blade and stir the grains all the time. When they acquire a transparent color and become matte, pour water, salt and in stages add other products.

Boil a delicious, crumbly, fragrant, beautiful pilaf is a whole art. Each cooking stores many of its secrets. And in all cooks, the dish has a different taste thanks to some kind of highlight. And yet, one of the main secrets is to choose a good variety of rice grains. And what they are - you already know. Choosing the best of them is now not difficult.

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