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The ratio of rice and water for pilaf in a pan

0
716
Kitchen Eastern
Calorie content 183.7 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 8.5 gr.
Fats * 11.8 g
Carbohydrates* 37.5 g
* per 100 gr. product
The ratio of rice and water for pilaf in a pan
Content

The secret to making delicious pilaf in a pan is the right combination of water and rice. The area of ​​the pan is larger than in a conventional saucepan, so it evaporates faster. You need to take a little more water than in the usual 1: 2 ratio, then the pilaf will turn out to be amazingly tasty and appetizing!

 

Ingredients

Cooking process

step 1 out of 5
Rinse the meat and cut into medium-sized cubes.
step 2 out of 5
Peel the onion, cut it into medium-sized pieces.
step 3 out of 5
Peel the carrots, wash and rub on a coarse grater.
step 4 out of 5
Heat vegetable oil in a frying pan and lay out the meat. Fry for 10 minutes, then add vegetables and continue to fry until soft for 5-7 minutes.
step 5 out of 5
Wash rice and put it in a frying pan, pour water, add salt and black pepper. Cover with a lid and cook, stirring occasionally, for 20 minutes.
Bon Appetit!

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