How to choose rice for pilaf

Experienced chefs know firsthand that the success of cooking pilaf directly depends on the right rice. The requirements for grains are special, they should not stick together, boil, repel water or broth. Today, all varieties of rice have already been studied, so choosing the right option is easy. The main thing is to find out all the subtleties that you should pay attention to. Consider the types of rice and their compliance with pilaf.

White rice

Rice of this type is polished, it is deprived of the top layer. Grains usually have an oblong or rounded shape. In the process of processing the croup, it deprives almost all of the necessary elements and compounds that accumulate in the shell.

Due to processing, the shelf life of grains is quite long. Rice of a similar variety sticks and breaks up during cooking. For this reason, it is used reluctantly to create an oriental dish.

A positive feature is the fact that such rice quickly goes through heat treatment. Cooking takes a quarter of an hour, no more.

Subspecies of White Rice:

Krasnodar - grains can be elongated or round. On the basis of such rice, cereals and soups are prepared, but the need for preliminary soaking is considered a minus. The composition is suitable for cooking oriental dishes in the absence of other options.

Basmati is a grain composition originally from abroad. Rice tastes nicer than Krasnodar. During heat treatment, grains increase in volume by 2 times. With skillful cooking, the cereal will come out friable and non-sticky. Basmati is better for oriental dishes than Krasnodar rice.

Jasmine - the product is made in Thailand, grains have a snow-white shade. A positive feature is the preservation of shape during the cooking process, and jasmine does not stick together. This option is suitable for pilaf, if it is cooked in a sealed container.

Arborio - medium or large sized rice. Quickly absorbs odors, broth, spices when boiling in water. Ideal for cooking dishes with a large number of ingredients, including pilaf in particular.

Indica - cereal, just like arborio rice, quickly absorbs flavors (spices), absorbs broth, takes on a beautiful look. Also suitable for cooking pilaf in covered or open dishes.

Brown rice

You will taste nuts, nutmeg, Provence herbs. The downside is that the product is not stored for long. In addition, brown rice is more expensive than its counterparts. But the price is due to the accumulation of zinc, iodine, manganese, potassium and other mineral compounds.

Pilaf prepared on the basis of such rice looks delicious and has the lowest calorie content. In addition to the undeniable benefits, you can control your weight in the norm.

In brown grains there is little starch, they do not stick together during cooking, give the dish an aesthetic appearance. The downside is that rice does not absorb broth well. However, pilaf turns out to be friable and dry.

Red rice

The value of this type of rice depends on the degree of processing the grains were subjected to before entering the store counter. If grinding was minimal, cereals accumulate a lot of B-group vitamins, iron, potassium, and copper.

This rice is also called ruby, it is often used in dietetics to reduce weight and maintain a figure in shape. This feature becomes possible due to the low calorie content of cereals.

Red rice retains its healthy shell, which is rich in fiber. From the grains, a delicious and healthy pilaf is obtained. If dietary meat is taken as the basis, you will improve digestion and saturate the body with useful substances.

Red rice smells like nuts. But it also needs to be able to cook properly. If the cereal is digested, it will fall apart and lose its valuable qualities. With insufficient heat treatment, pilaf will turn out to be stiff and will not absorb broth well.

A variety of red rice is considered the variety "Devzira". It is the best suited for cooking pilaf in a cauldron and a deep frying pan. Devzira is hard to find on the shelves. But if you succeed, feel free to buy red rice and cook Uzbek pilaf.

Steamed rice

The unique technology of steaming raw materials allows you to cook rice dishes in such a way that the cereal remains crumbly. Also, the processed product retains much more valuable components. Grains have a golden color, which disappears after cooking.

Due to its unique processing, such rice can compete in profit with brown raw materials. The only drawback of steamed grain is its relatively high price. Rice is also cooked a little longer, about half an hour, in contrast to polished.

During the preparation of steamed rice, pilaf is more delicious. The advantage of such raw materials can be considered that it does not need to be pre-soaked. If rice is left in the water, its structure will collapse and the product will become brittle. Currently, there are several types of raw materials of such processing.

To prepare a delicious pilaf, it is recommended to choose steamed Basmatti or Jasmine rice. Such raw materials are perfectly saturated with spices and fats. The result is a unique oriental dish. Also, for the preparation of pilaf, you can consider the variety "Amber". Grains have a characteristic golden tint and large size.

Rice Selection Rules

1. To prepare a delicious and unforgettable pilaf, it is necessary to use exclusively hard varieties. Do not purchase grains of different varieties.
2. After purchasing the product, it is recommended to open the pack and bite the grain with your teeth. If the specimen is broken immediately, the raw material is unsuitable for preparing an oriental dish. Leave this rice for soups or milk porridges.
3. Smooth and polished grains are also not suitable for preparing pilaf. Quality grains should have a ribbed surface. Follow the process while cooking. Grain should not grow and stick to the walls of the tank.
4. When purchasing high-quality rice, always pay attention to the composition, in it you should not meet extraneous additives and the GMO index. Look at the structure of the grain, each instance should be intact without a hint of cracks and breaks. There should be no debris in the packaging.
5. Try to choose the products supplied in a package with an inspection window. Thus, you can visually assess the quality of grain. Do not forget to pay attention to the expiration date. Try to buy rice, which lay on the shelves of the supermarket for no more than six months.

It’s easy to choose high-quality rice for cooking oriental dishes. Follow simple tips and put them into practice. Do not try to cook pilaf from polished grains, the dish will not work out the way you planned it.

Video: how to cook rice in pilaf so that it does not stick together