To pilaf pilau remained, not porridge with meat and vegetables, it is very important to observe the technology of preparation.One of the highlights is the choice of suitable rice.
those who want to prepare the daily meal, rice pilaf should select varieties of medium.Risinki must be strong and almost transparent.Such varieties as the Krasnodar, or Thai jasmine pilaf not suitable - they are quite soft, so very quickly boiled soft.Very suitable for basmati rice pilaf, especially if it is produced in Spain, Mexico or the United Arab Emirates.
Buying rice pilaf in a store, choose the transparent packaging.So you can well see if any of the fragments of grains of rice, which quickly boiled soft.Do not buy rice, in which many yellow and opaque grains - it speaks about his poor quality.Perfect rice pilaf has a long elongated grains of the same size, which look like frosted glass.
Determine what is needed for the rice pilaf, quite simply.If you take a handful of rice and strongly compress it, then he should not at the same time crumble.Experienced cooks buy rice pilaf grades dastar-Saryk, Dev-cumin and Lazarus.Last also called azure, Khorezm is a starchy rice, which does not fall apart and do not increase in volume when cooked.What rice pilaf better - a matter of taste, but experts advise to Khorezm, Tashkent, Samarkand and Bukhara pilaf use Lazarus.
Dev-Zira are different qualities and grades.Grains of rice have an elongated shape thick.Risinki soft brick shade have longitudinal stripes of brown or red.This Dev-Zira much harder other rice varieties.If you squeeze the seeds in his hand, they make the crunch.Dastar-Saryk often used for cooking Fergana pilaf.This sort of smoked fermented rice, which has a greater hardness and a specific characteristic taste and smell.After washing dastar-Saryk
becomes almost transparent and gets a shade of dark amber.After harvesting rice
neobmolochennom put in a few years in the shadows, while watering his
several times with water.The longer lay-dastar Saryk, the better and tastier it becomes.Its volume increases up to seven times in the preparation of pilaf.It must be repeatedly washed in cold water, then soak in salted water before cooking and rinse again with warm water.
Chungara rice varieties grown in the vicinity of Kokand.It has
completely white and elongated shape.Chungara perfectly absorbs water,
considerably increasing in volume.Oil and grease, this variety of rice absorbs little,
dishes so he gets easy.
In stores you can find rice produced in Iran, Burma and Vietnam.These grades are not very suitable for cooking pilaf.For example, Burmese rice has a snow-white color and absorbs water and turns it pilaf bland and tasteless.This figure must be repeatedly washed and added during cooking twice vegetables, meats and spices.Cook the rice, like Uzbek, only soaking Burmese rice several times for 3-4 hours in salted warm water.
best for cooking rice pilaf is a large oblong.You should never mix different varieties of rice, or from different parties, even if it looks the same.The results of the cooking can be disastrous - of the rice will be digested and part damp.All risinki must be the same size and attractive in appearance.Sticky rice varieties are also not suitable for pilaf - they are best used for the preparation of milk porridge.
