How to cook rice at home?

Enough only once to taste the real Eastern pilaf, and you will never be able to forget its taste and special aroma. This is a wonderful dish with rice, meat and spices first appeared in Asia, but today to learn how to cook it almost everyone can.

For this you need to understand how to cook rice at home.

Secrets of pilaf

There are many different risotto recipes, but not all of them allow you to create a truly tasty dish. That is why it is important to know some secrets, even from the most ordinary ingredients allow you to create a masterpiece of cooking.

Secret 1: good technology

If you want to learn how to cook rice at home, pay attention in the first place, techniques of cooking. Used to cook in any case you should not cook.

It needs to simmer slowly in a special pot, gradually absorbing the smells of all the other ingredients.

Secret 2: appropriate utensils

Not every pot is suitable for cooking pilaf. The one who takes up cooking this dish, experts advise to use special metal or aluminum cauldron with thick walls.

Secret 3: good meat

The main secret of tasty pilaf is properly selected meat. Traditionally this dish uses lamb, preferring the brisket, the shoulder or the loin of a young lamb.

But if the opportunity to acquire a lamb you don’t then you can replace it also with beef, pork, Turkey and even chicken.

The only meat that is not suitable for pilaf is veal. She just doesn’t give the dish the taste and aroma.

Secret 4: mighty rice

Everyone wants to know the secret to crumbly pilaf. But if you don’t want your dish turned into a homogeneous mush, competently approach to the selection of rice. Buy only rice, which is strong, smooth and translucent grains. They will be able quite well to absorb the water and secreted by the meat fat.

By the way, historically, the pilaf is cooked, not only from rice. Sometimes to make it can also use peas, wheat, and even corn kernels.

Secret 5: a lot of vegetables and spices

If you want to cook it risotto and not rice with meat, do not neglect the vegetables and spices. They are the main answer to the question how to cook Uzbek pilaf at home.

Be sure to add the pilaf onion, carrot and garlic. If you wish, you can also use raisins, dried apricots, barberry, caraway seeds, hot peppers. But ready-mix spices, is widely represented today in the markets and in supermarkets, it is better not to use from them because the effect is not the same.

The recipe of this pilaf

Now that you know how to cook the perfect risotto at home website offers to get acquainted with one of the classic recipes for this dish.

For its preparation you will need 1kg of meat and 1kg of rice, onion, carrot, a few cloves of garlic, and various spices and dried fruits to your taste.

Put the cauldron on the fire, pour on the bottom a little vegetable oil. As soon as the butter has melted, fold inside the cauldron the sliced meat. Fry until the meat is delicious on it brown, then add onions first, and after some time, and even carrots. Vegetables should fry until soft.

The next step is to pour the boiled water to slightly cover the meat. Immediately let down and all the essential spices.

Simmer the dish on a low fire. Extinguishing time will depend on the type of meat you use.

Meanwhile, wash the rice in running water and drain it in a colander. Enter the rice to the meat and vegetables, and then add a little water, allowing it to cover the rice, but no more. In a dish put the unpeeled garlic cloves.

Cover the cauldron with a lid and let the dish stew at a minimum temperature of around 40 minutes. By the way, many professionals either in which case it is not recommended to mix this dish into the cooking process.

Serve the risotto should be hot, each serving sprinkled with chopped herbs.

Now that you know all the secrets of cooking pilaf, nothing will prevent you to do it at home. Don’t be afraid to improvise and get to cooking with the soul. Bon appetit!

The author – Tamara Belchenko, site

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