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➠ Proportions of rice and water for pilaf in a pan

Proportions of rice and water for pilaf in a pan

1099

Kitchen Eastern

Calorie content 220.5 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 4.2 gr.

Fats * 0.4 gr.

Carbohydrates* 45.7 g

Proportions of rice and water for pilaf in a pan

Content

Housewives often cook pilaf in a frying pan. It is convenient to pre-fry meat, vegetables in it, mix them with spices and subsequently add rice and water. It is important that the pan has a thick bottom and non-thin walls to ensure that the rice cooks evenly and reduces the risk of rice burning.

Ingredients

White rice 1 tbsp. Water 2.5 tbsp.

Cooking process

Before adding rice to pilaf, be sure to rinse the cereals in several waters in order to achieve the "glassy" transparency of the grains. This removes starch and increases the friability of the future pilaf.

It is convenient to use glasses to keep track of the proportions of rice and water. To cook pilaf in a frying pan, you will need to take two and a half glasses of liquid for one glass of rice.

It is important to increase the heat on the stove and bring it to a boil immediately after adding rice and water. After that, immediately close the lid, reduce the temperature of the stove to medium-low and continue to cook pilaf until cooked.

If you do not immediately close the pilaf with a lid, then the added water will boil away very quickly, since the evaporation area in the pan is very large. Even if you did not guess with the amount of water, in the process of bringing the pilaf to readiness, you can gradually add water and continue to simmer the rice until soft.

It is important that the water is already hot and does not lower the temperature of the food being cooked. If there is more water in the pan, open the lid closer to the end of cooking and let the excess moisture evaporate.

Bon Appetit!