Proportions of rice and water for pilaf in a saucepan

So that the rice in the pilaf is crumbly and does not stick together, it is important to rinse it well before cooking. We place the cereal in a sieve and hold it under running water until it flows out completely transparent. At the same time, the rice should also become slightly transparent - this will indicate that the excess starch has been removed.

In order for the rice to cook in pilaf faster, you can pre-soak it for an hour or two. The groats will absorb moisture, swell and take less time to cook.

In general, for cooking pilaf in a saucepan, the following proportions of rice and water should be observed: one part cereal and three parts liquid. If we are talking about parboiled rice, then we take two and a half glasses of water for a glass of such rice. Krasnodar rice should be pre-soaked for an hour, then rinsed and filled with water in a ratio of one to two. Without the step of soaking water, we take more: one measure of rice and three measures of water. Long-grain rice without soaking requires three parts of water for one part of cereal. If it was soaking, then you can take half a glass less water.

After adding rice and water, immediately bring the pilaf to a boil in a saucepan and close the lid. Reduce the temperature of the stove to medium-low and continue cooking the rice until cooked.