For the pilaf to be tasty and crumbly, it is important to choose and boil the right rice.
To make pilaf tasty and rice in it – crumbly, it is important to choose the right kind of groats and stick to the technique of cooking. If you do not adhere to these rules, the rice will stick together in one sticky mass, and the dish will be hopelessly ruined.
How to choose rice for pilaf
The ideal varieties of rice for Uzbek pilaf are devzira or chunga. This is the kind of rice used in the homeland of the dish. Also, a very tasty dish is obtained from brown rice.
However, these varieties of rice are not cheap and are rarely available in conventional supermarkets. For home pilaf suit a variety of rice basmati and jasmine. It is also acceptable to use long-grain rice. Novice cookers are advised to take steamed rice – it retains its shape better and can be reheated.
How to cook rice for pilaf
One of the secrets of crumbly pilaf – is well-washed rice. Grass before cooking should be rinsed 5-7 times under warm running water. This will wash the starch out of the rice, which makes the porridge sticky.
To cook crumbled rice, choose a pot with a thick bottom, which is covered with a lid. Then the consistency of the pilaf will be correct.
Pour cold water into the rice for pilaf at a ratio of 1:3. Place on medium heat. Bring to a boil and reduce the heat to a minimum, otherwise, the water will evaporate too quickly.
After boiling white rice boil for 15-20 minutes, and brown – for 40 minutes. To make the rice crumbly, during boiling it is not necessary to stir it. In the middle of boiling cover the pot with rice and leave it until the end of cooking.