Categories
Blanks for the winter
  1. home
  2. ➠ Pilaf
  3. ➠ Pilaf
  4. ➠ Proportions of rice and water for pilaf in a cauldron

Proportions of rice and water for pilaf in a cauldron

0
6781
Kitchen Eastern
Calorie content 285.4 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.5 gr.
Fats * 0.5 gr.
Carbohydrates* 73.1 gr.
* per 100 gr. product
Proportions of rice and water for pilaf in a cauldron
Content

Kazan is an ideal dish for cooking pilaf. Its shape allows the liquid to circulate well along the pilaf from the bottom up, steaming the cereals evenly. Another important detail is the thick walls, which heat up well, slowly release the temperature and practically eliminate the risk of rice burning.

Ingredients

Cooking process

step 1 out of 5
Whichever variety of rice we use for pilaf, it is important to rinse it very well initially. This is done in order to wash away the available starch from the cereal, thereby increasing its friability. You can rinse it under running water, or place the cereal in a bowl and change the water several times. It is necessary to ensure that the water that flows down after washing is transparent, and the rice itself becomes slightly transparent.
step 2 out of 5
The proportions of water and cereals for pilaf are as follows: parboiled rice requires double the measure of water (one part rice for two parts water). Krasnodar round-grain rice needs more water: one part of rice for two and a half parts of water. One part of long grain rice requires two parts of water. You should also know that rice can be pre-soaked for an hour or two, which will speed up the process of cooking pilaf. In this case, the amount of water added to the rice should be reduced by a quarter.
step 3 out of 5
In general, it is important to understand that in the process of cooking pilaf in a cauldron, it is better to underfill a little water than to add it in excess. Since if there is too much water, there is a risk of getting porridge as a result.
step 4 out of 5
At the stage of adding rice and water to pilaf, it is important to immediately increase the temperature in order to achieve a boil. Partially evaporate the water, then close the lid and evaporate the rice until cooked.
step 5 out of 5
At the end of cooking pilaf, we bite a few grains of rice: if they are soft, then the dish is ready, if the cereal is still hard, then we continue to evaporate the rice under the lid, adding a little boiling water if necessary.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *