Best Rice

Rice is one of the oldest cereals. It is very popular on all continents and in all countries. And the most famous cereal dishes, known all over the world, are prepared from it. There are different types of rice, as well as many different varieties and other classification methods.

In order to fully enjoy the taste of this or that dish, you need to know which type of rice is most suitable for it. After all, each of them has certain properties and its own unique taste.

So, in order to be fully armed and not to be trapped, we have to figure out all the subtleties and nuances. Then we can easily make the right choice and, as a result, get an excellent result. And the choice is great!

What types of rice are there, how many of them and how do they differ from each other? Let's find out the answers to these questions right now!

More than two dozen types of rice and one and a half hundred of its varieties are known. And there are about 8 thousand agricultural varieties. In order not to get lost and not get confused in such a variety, a classifier was introduced.

No matter how many varieties of rice there are, all of them (both its main popular types and less well-known ones) are distinguished according to certain criteria. Among them are: by the type of grain, by its color and by the method of processing.

Rice types by grain type

Rice grains are divided into three types according to their size and shape: long-grain, medium-grain and round-grain.

Long grain rice

Such a familiar and familiar look to us, it has thin and oblong grains in shape. The length of such a grain can be up to 8 mm.

Medium grain rice

Compared to long-grain rice, the medium-grain type has a more rounded shape, and the grain size is no more than 6 mm.

Round grain rice

This type of rice is characterized by its rounded shape and relatively short length. Such a grain reaches no more than 5 mm.

Recipe: Homemade Hasip Sausages.

Types of rice by grain processing method

Depending on the processing method, rice has the following classification:

• brown (unpolished),
• white (brushed),
• steamed.

Brown (brown) rice

Such rice undergoes minimal processing, which allows the grain to retain its bran shell. This is what gives brown rice a light nutty flavor. Unpolished rice has a bright, pronounced taste and unique aroma. But its main advantage is not even that. The main advantage is the preservation of vitamins and nutrients by the shell. Therefore, to the question "What kind of rice is the most useful?" we answer authoritatively - unpolished.

It is cooked for an average of half an hour (sometimes up to 40 minutes), while not boiling over.By consuming it in food, you will improve digestion and strengthen your immunity. It also has a beneficial effect on brain activity. In general, the benefits of such rice are obvious! Its only drawback is its short shelf life.

White rice

White polished rice is the most common in the world. Its grains are smooth and even. The color is snow-white, and the shape can be any. It is brewed quickly - from 10 to 15 minutes. Compared to brown, it contains a lot of starch and few minerals and vitamins. This is due to the deeper processing of the grain. However, its main advantages are ease of preparation, long shelf life and, of course, affordable price.

Parboiled rice

A special processing technology gives the rice grains a translucent and golden hue. Steam treatment preserves most of the nutrients. After boiling, the amber hue disappears and the rice becomes snow-white. Steam processing makes the grain harder, therefore it takes longer to cook. Although it will take 20 or 25 minutes to cook, it will turn out to be more delicious. The parboiled rice grains will not stick together even if the dish is reheated.

Recipe: Parboiled Long Grain Rice with Chicken Breast.

Types of rice by color

In addition to the traditional and most common white rice, there are other varieties of it. It can be either brown (brown) or beige, yellow, red, purple and even black!

The best and most popular varieties of rice

Some varieties are more popular in the world, being the so-called "rice elite". Others are less common and therefore more famous in their place of growth. Let's start our acquaintance with the most popular ones, finding out their qualities and places of cultivation.

Basmati

Basmati rice is called the "world rice king" for a reason. With its delicate texture and pronounced nutty taste, it will not leave anyone indifferent. Basmati grains are the longest and the most expensive. The Indian Basmati is valued for both quality and value. Pakistani is a little less valuable. But grown in the USA, neither taste nor aroma can compare with them.

Recipe: Chickpea Fricassee with Basmati Rice.

Arborio

Medium grain arborio rice native to Italy. But he is loved far beyond its borders. Also known as risotto. It has a delicate creamy texture. However, in order not to overcook it, it is recommended to cook it al dente.

Jasmine

The jasmine rice variety is pleasant to the taste and has an amazing delicate aroma, somewhat reminiscent of jasmine. When boiled, its grains are not boiled. And although they turn out to be soft, they do not lose their shape and remain crumbly. Basmati is grown in Vietnam, Thailand and other countries of Southeast Asia. Therefore, it is also called "Asian rice".

Camolino

Undoubtedly, Camolino rice is a real gem. Grows in Egypt. There it has been cultivated for more than the first millennium. Has a unique taste and aroma. When boiled, it does not stick together and turns out to be very tender.

Valencia

Valencia round-grain rice, similar to arborio. Its other name is paella. It makes a gorgeous dish of the same name - a wonderful Spanish paella with seafood.

Devzira

Devzira rice grows in the Fergana Valley. This rice is ideal for cooking Uzbek pilaf. It is with him that your pilaf will turn out perfect.

Other varieties

Wild rice

It is only grown in North America. It has a pleasant taste, low calorie content, but at the same time it is very satisfying. Wild rice has a rich and balanced composition of various minerals, fiber, vitamins and a high protein content. All these factors determine its far from cheap cost.

Black rice

Black rice grows in Tibet. Therefore, its second name is Tibetan. This is an expensive variety, which is also considered an aphrodisiac. It is also called “forbidden”. Since in ancient China it was served exclusively to the table of Chinese emperors.A mixture of black rice with a white variety, served as a side dish or as part of rice salads, looks spectacular.

Red rice

This rice variety is grown in France. Although he comes from Thailand. Previously, he was revered as a weed. Now it is served in restaurants. It is very popular due to its unique nutty aroma and its beneficial properties.

Types of rice and their use in cooking

Some types of rice are crumbly and elastic. Others are soft and sticky and sticky. Therefore, the choice of one or another type of rice depends on the dish that you want to cook. After all, some of them make excellent desserts, casseroles or sushi. There, their sticky structure is only "on hand" for us, allowing us to give the product a uniform shape. In other dishes, a creamy texture is important, absorbing the flavors and aromas of other ingredients. For example, for paella and risotto. Well, the friability of rice is appreciated in pilaf.

So, for risotto, there are varieties of rice that are just perfect for preparing this delicious dish. These are 4 types of rice. In addition to arborio, this includes carnaroli, vialone nano and padano. If you are preparing such a dish of Italian cuisine as risotto for the first time, then it is best to opt for the nano vialone. It absorbs much more moisture than arborio. This factor will make the cooking process easier for beginners.

Risotto recipes:
Risotto with chanterelles;
Risotto with frozen porcini mushrooms;
Risotto with plums.

Chic Spanish (Valencian) paella is obtained not only with the Valencia variety. For this purpose, rice varieties such as baia and iberica are also good.

Delightful pilaf is obtained not only from the devzira variety. His other Uzbek brothers will be an excellent choice. These are chungara and dastar-saryk, which are considered elite and grown especially for making wonderful pilaf from it.

To put it simply, long-grain rice varieties are more resilient and crumbly. Therefore, they are good for preparing appetizers, salads, soups, as well as side dishes for meat or fish.

Medium-grained varieties are suitable for risotto, paella, porridge.

Round-grain rice, on the other hand, boils well and sticks together due to its high starch content. This means it is just perfect for milk porridge, soups and sushi. It also makes excellent casseroles, pies, puddings and desserts. They are also used to cook puffed (exploded) rice. There is also a special kind of round rice, from which Japanese rice vodka is brewed - sake.

I would like to note that each type of rice is good in its own way. And it has a number of advantages that distinguish it from other rice varieties. They differ in taste, color, aroma, but undoubtedly each of them should be tried. A properly selected variety of rice will emphasize the taste and aroma of a particular dish. Prepare delicious and healthy meals as you discover the variety of rice varieties. Appreciate the "king of cereals" at its true worth!

Written by Oksana Melnik.

To find out if you liked the article or not, please click the social media button or leave your comment below. Thank you!

Rice is one of the most common cereals, which, according to some experts, is the main product for more than a third of the world's population. However, a huge variety of rice dishes and differences in the technologies of their preparation pose the question of how to choose rice and what types of rice are best for a certain recipe before the hostess, who wants to surprise guests with an unusual dish. So for sushi, round rice is needed, long-grain rice is desirable for pilaf, and individual rice varieties are best suited for risotto: arborio, vialone nano, carnaroli. Let's take a closer look at what certain types of cereals are good for, and in which dishes they are best revealed.

Types of rice by shape and their properties

Photo: types of rice

The question of how to choose rice for specific dishes is based not so much on differences in useful qualities and chemical composition, but on how different varieties of cereals behave during processing.Indeed, the varieties of rice are different, according to their length they are classified as follows:

• Long grain rice

This type is extremely popular in the national cuisine of not only Eastern peoples, but also European and even American ones. It differs from other species in the length of the grains - up to 6-8 mm in length. As a rule, it is long-grain rice that is used for Uzbek pilaf, as it takes up water less actively and sticks together weakly. Due to the small proportion of starch in the composition, it is often transparent or translucent.

• Kruglozerny

Known in Russia as "Krasnodar" rice is characterized by roundish grains 4-5 mm long and about 2-3 mm wide. Almost never transparent or translucent, because it is saturated with starch. Due to this, it actively absorbs liquid during processing, softens strongly, acquiring a creamy consistency. This rice is well suited for sushi, cereals, puddings, casseroles, baked goods.

• Plain (medium grains)

The grains of medium-grain rice are slightly shorter and slightly thicker than their long-grain counterparts (about 5-6 mm in length). The composition contains starch, so the cereal is rarely translucent, and also becomes sticky when cooked. Typically, rice of this size is used for risottos, soups, paella and other similar dishes.

Each of these types of rice can also differ in the type of processing.

Varieties of rice by type of processing

• Brown (brown) rice

A wide range of brown rice can be bought here

Brown rice

- the most natural product. The grains of this type of rice are not separated from the bran shell, which gives them color. In addition, brown rice is distinguished from polished and steamed rice by a more saturated vitamin and mineral composition. It can be used to prepare almost any dish, but it takes longer than other types of cereals. This cereal is very popular among nutritionists and supporters of a healthy lifestyle. It contains a lot of nutrients and trace elements for the body.

• White or milled rice

According to the variety, it can be the same rice as brown, only white is subjected to several stages of grinding. Although slightly poorer in composition, this cereal is the most widespread in the world.

• Parboiled rice

Such rice is subjected to specific processing before separating the bran part from the grains. This is done so that the latter transfers most of its nutrients to the food base of the cereal. After steaming, the rice becomes translucent and amber-yellow in color (brightens when cooking), and also becomes brittle. Despite the preheating effect, parboiled rice takes longer to cook than usual, as it becomes slower, but does not stick together.

Famous rice varieties

Experts have more than one and a half hundred varieties of rice, each of which is good in its own way, but the following have gained the greatest popularity:

• Basmati

A very expensive long grain cereal, often called the king of rice varieties. He receives this status for the amazing length of the grains, as well as the special milky-nutty flavor. Basmati is most commonly found steamed. It goes well with spices and is actively used in meat and fish dishes of oriental cuisine.

• Jasmine

An elite variety of rice, the name of which is associated with softness and milky taste. It is highly saturated with water, becomes moist and sticky, but remains crumbly. Popular in the East in dishes with many spices.

• Arborio

Creamy Italian medium grain rice. It is the basis for risottos and soups. Well saturated with water, as well as the aromas of other ingredients present in the dish.

• Wild (black) rice

Wild (black) rice is called the healthiest because it is more varied and rich in nutrients of all types. Now it is in vogue and costs a lot, but it is of great value for those who seek to lose weight.

• Red rice

Red rice has health benefits and is often prescribed by doctors for treating blood cholesterol and cardiovascular diseases.

• Nishiki

Buy organic sushi rice here

A special kind of rice for sushi. It competes in the right to be considered the best for cooking these dishes with the ginshari variety, but niches are more affordable. The practice of sushi chefs shows that domestic Krasnodar rice is well suited for the preparation of Japanese rolls and Japanese cuisine. The main thing is that it should be round-grain.

How to choose rice

What rice to choose for pilaf

There is nothing easier than buying a package of cereals marked "for pilaf" in a supermarket, but this opportunity is not always available. In addition, adherence to the following recommendations will guarantee that the dish will be made correctly and tasty.

1. For pilaf, you need long-grain rice. Best of all, if it is jasmine, basmati, a mixture of wild and steamed. You can take cheap counterparts with a ribbed surface.
2. Rice for real pilaf must be firm. If raw grain can be bitten, then this cereal will turn an oriental delicacy into rice porridge.
3. The rice should be saturated with liquid and grow in size. If this does not happen during cooking, the next time you need to choose another.
4. When buying a special sort of "Devzira", its authenticity must be checked by rubbing a handful of cereals in your hand - they should crunch. Devzir grains are heavy to the touch, and the flour from them has a pinkish-brown tint.

How to choose rice for risotto

Try this Italian Parmesan and Garlic Risotto here

When wondering which rice to choose for making risotto, one should give preference to Italian cereals: carnaroli, vialone nano or arborio. The most affordable among them is Arborio, as it is offered by the popular Mistral brand. The main advantage of these types of cereals is that they actively release starch into the dish, due to which it acquires a creamy structure. By the way, this requires the immediate use of risotto, which quickly hardens and turns into a sticky porridge. Arborio is good for classic risotto without meat or fish side dishes.

Carnaroli differs from arborio in a more elongated shape and a lower content of amylopectin. The grains are less boiled and retain their shape. Carnaroli are good for risottos with vegetable, fish or game garnishes.

For an exclusively creamy risotto, you need to take Vialone Nano, which, by the way, is problematic to find in Russian stores. This rice contains the most starch, so after boiling it literally turns into cream.

Video: types of rice and how to cook

Try all types of rice from the world's best producers !!!

Your piggy bank!

Rice is one of the oldest cereals. It is very popular on all continents and in all countries. And the most famous cereal dishes, known all over the world, are prepared from it. There are different types of rice, as well as many different varieties and other classification methods.

In order to fully enjoy the taste of a particular dish, you need to know which rice variety is most suitable for it. After all, each of them has certain properties and its own unique taste.

So, in order to be fully armed and not to be trapped, we have to figure out all the subtleties and nuances. Then we can easily make the right choice and, as a result, get an excellent result. And the choice is great!

What types of rice are there, how many of them and how do they differ from each other? Let's find out the answers to these questions right now!

More than two dozen types of rice and one and a half hundred of its varieties are known. And there are about 8 thousand agricultural varieties. In order not to get lost and not get confused in such a variety, a classifier was introduced.

No matter how many varieties of rice there are, all of them (both its main popular types and less known ones) are distinguished according to certain criteria.Among them are: by the type of grain, by its color and by the method of processing.

Rice types by grain type Rice grains are divided into three types according to their size and shape: long-grain, medium-grain and round-grain.

• Long grain rice

Such a familiar and familiar look to us, it has thin and oblong grains in shape. The length of such a grain can be up to 8 mm.

• Medium grain rice

Compared to long-grain rice, the medium-grain type has a more rounded shape, and the grain size is no more than 6 mm.

• Round grain rice

This type of rice is characterized by its rounded shape and relatively short length. Such a grain reaches no more than 5 mm.

Types of rice by grain processing method Depending on the processing method, rice has the following classification: brown (unpolished), white (polished), parboiled.

• Brown (brown) rice

Such rice undergoes minimal processing, which allows the grain to retain its bran shell. This is what gives brown rice a light nutty flavor. Unpolished rice has a bright, pronounced taste and unique aroma. But its main advantage is not even that. The main advantage is the preservation of vitamins and nutrients by the shell. Therefore, to the question "What kind of rice is the most useful?" we answer authoritatively - unpolished.

It is cooked for an average of half an hour (sometimes up to 40 minutes), while not boiling over. Eating it in food, you will improve digestion and strengthen your immunity. It also has a beneficial effect on brain activity. In general, the benefits of such rice are obvious! Its only drawback is its short shelf life.

• White rice

White milled rice is the most widespread in the world. Its grains are smooth and even. The color is snow-white, and the shape can be any. It is brewed quickly - from 10 to 15 minutes. Compared to brown, it contains a lot of starch and few minerals and vitamins. This is due to the deeper processing of the grain. However, its main advantages are ease of preparation, long shelf life and, of course, affordable price.

• Parboiled rice

A special processing technology gives the rice grains a translucent and golden hue. Steam treatment preserves most of the nutrients. After boiling, the amber hue disappears and the rice becomes snow-white. Steam processing makes the grain harder, therefore it takes longer to cook. Although it will take 20 or 25 minutes to cook, it will turn out to be more delicious. The parboiled rice grains will not stick together even if the dish is reheated.

Types of rice by color In addition to the traditional and most common white rice, there are other varieties of it. It can be either brown (brown) or beige, yellow, red, purple and even black!

The best and most popular varieties of rice Some varieties are more popular in the world, being the so-called "rice elite". Others are less common and therefore more famous in their place of growth. Let's start our acquaintance with the most popular ones, finding out their qualities and places of cultivation.

Basmati Basmati rice is called the "world rice king" for a reason. With its delicate texture and pronounced nutty taste, it will not leave anyone indifferent. Basmati grains are the longest and the most expensive. The Indian Basmati is valued for both quality and value. Pakistani is a little less valuable. But grown in the USA, neither taste nor aroma can compare with them.

Arborio Medium grain arborio rice native to Italy. But he is loved far beyond its borders. Also known as risotto. It has a delicate creamy texture. However, in order not to overcook it, it is recommended to cook it al dente.

Jasmine The jasmine rice variety is pleasant to the taste and has an amazing delicate aroma, somewhat reminiscent of jasmine. When boiled, its grains are not boiled. And although they turn out to be soft, they do not lose their shape and remain crumbly.Basmati is grown in Vietnam, Thailand and other countries of Southeast Asia. Therefore, it is also called "Asian rice".

Camolino Undoubtedly, Camolino rice is a real gem. Grows in Egypt. There it has been cultivated for more than the first millennium. Has a unique taste and aroma. When boiled, it does not stick together and turns out to be very tender.

Valencia Valencia round-grain rice, similar to arborio. Its other name is paella. It makes a gorgeous dish of the same name - a wonderful Spanish paella with seafood.

Devzira Devzira rice grows in the Fergana Valley. This rice is ideal for cooking Uzbek pilaf. It is with him that your pilaf will turn out perfect.

Other varieties Wild rice

It is only grown in North America. It has a pleasant taste, low calorie content, but at the same time it is very satisfying. Wild rice has a rich and balanced composition of various minerals, fiber, vitamins and a high protein content. All these factors determine its far from cheap cost.

Black rice Black rice grows in Tibet. Therefore, its second name is Tibetan. This is an expensive variety, which is also considered an aphrodisiac. It is also called “forbidden”. Since in ancient China it was served exclusively to the table of Chinese emperors. A mixture of black rice with a white variety, served as a side dish or as part of rice salads, looks spectacular.

Red rice This rice variety is grown in France. Although he comes from Thailand. Previously, he was revered as a weed. Now it is served in restaurants. It is very popular due to its unique nutty aroma and its beneficial properties.

Types of rice and their use in cooking Some types of rice are crumbly and elastic. Others are soft and sticky and sticky. Therefore, the choice of one or another type of rice depends on the dish that you want to cook. After all, some of them make excellent desserts, casseroles or sushi. There, their sticky structure is only "on hand" for us, allowing us to give the product a uniform shape. In other dishes, a creamy texture is important, absorbing the flavors and aromas of other ingredients. For example, for paella and risotto. Well, the friability of rice is appreciated in pilaf.

So, for risotto, there are varieties of rice that are just perfect for preparing this delicious dish. These are 4 types of rice. In addition to arborio, this includes carnaroli, vialone nano and padano. If you are preparing such a dish of Italian cuisine as risotto for the first time, then it is best to opt for the nano vialone. It absorbs much more moisture than arborio. This factor will make the cooking process easier for beginners.

Chic Spanish (Valencian) paella is obtained not only with the Valencia variety. For this purpose, rice varieties such as baia and iberica are also good.

Delightful pilaf is obtained not only from the devzira variety. His other Uzbek brothers will be an excellent choice. These are chungara and dastar-saryk, which are considered elite and grown especially for making wonderful pilaf from it.

To put it simply, long-grain rice varieties are more resilient and crumbly. Therefore, they are good for preparing appetizers, salads, soups, as well as side dishes for meat or fish.

Medium-grained varieties are suitable for risotto, paella, porridge.

Round-grain rice, on the other hand, boils well and sticks together due to its high starch content. This means it is just perfect for milk porridge, soups and sushi. It also makes excellent casseroles, pies, puddings and desserts. They are also used to cook puffed (exploded) rice. There is also a special kind of round rice, from which Japanese rice vodka is brewed - sake.

I would like to note that each type of rice is good in its own way. And it has a number of advantages that distinguish it from other rice varieties. They differ in taste, color, aroma, but undoubtedly each of them should be tried.A properly selected variety of rice will emphasize the taste and aroma of a particular dish. Prepare delicious and healthy meals as you discover the variety of rice varieties. Appreciate the "king of cereals" at its true worth!

This dish is known to everyone and everyone prepares it in their own way. But it does not always turn out tasty and crumbly. Everything, the point is that you need to know what rice is needed for pilaf, depending on the method of its preparation.

Types and varieties of rice

There are a lot of varieties of rice, it is grown and eaten all over the world. In addition, they are divided into some subgroups.

Rice types by grain type

1. Long grain rice - oblong, up to 8 millimeters long. It can be transparent, brown or white in color. It usually does not stick together during heat treatment and turns out to be quite crumbly if you follow the cooking technology. The best quality grains are long and transparent.
2. Medium grain rice - this type of grain has something in between a round and an oblong shape. They are mostly not very transparent, rather white, up to 6 millimeters in length. They require a lot of water, so as a result, the mass turns out to be quite sticky. To prevent them from sticking together, you do not need to cook the rice to the end.
3. Round grain rice - opaque, almost round, short - up to 5 millimeters in length. Ideal for sushi and cereals, as it sticks together during the cooking process.

Types of rice for processing

1. Brown - rice is practically not processed, it retains its bran shell. It is also called unpolished. Due to this, almost all useful and taste properties remain in it. It is considered the best cereal.
2. White Is the most famous and most commonly used species. It cooks quickly, is suitable for many dishes, but contains a lot of starch and loses its properties after processing.
3. Steamed - rice, which is first washed, soaked, steamed and then dried. This is a special technology due to which nutrients are transferred from the shell to the grain itself. In terms of quality, it is not much inferior to brown rice. It is quite hard, cooked for about 25 minutes, but very tasty.

Most popular varieties

• Basmati or Thai - the most expensive and high quality variety. His, and so long grains grow even more during cooking. It contains a lot of vitamins and a pronounced nutty taste.
• Jasmine - rice is not boiled, has a milky taste, turns out to be soft and crumbly.
• Wild rice - nutty smell, sweetish taste. A fairly expensive variety that is grown only in North America. The grains are long, shiny, cook for a long time - about 40 minutes.

What kind of rice is needed for pilaf?

Of course, there are many types of grain and among this variety you need to find what kind of rice it is best to use for making pilaf. After all, not everyone is suitable for a dish.

There is one variety especially for pilaf, it is called "Devzira". Due to its properties, it retains its aroma as much as possible, it can absorb a lot of water and gives the dish a special taste.

However, it is not so easy to find it in the store. Therefore, you can take any other product on which there is a note: for pilaf. If this was not found, then you should pay attention to some of the nuances that will help you make the right choice.

1. If you want a crumbly mass, then buy parboiled rice, such as Basmati.
2. Try to bite through the grain, if it turned out very easily, then most likely you will get porridge, not pilaf. The grain must be firm.
3. Don't get the round look, it definitely doesn't suit this dish.
4. Pay attention to the behavior of the grain when cooking. If the rice burns and does not grow in size, then do not take it next time.
5. The packaging with the product should not contain broken grains and various debris.

For pilaf cooked in a cauldron

The grains should absorb moisture well, grow, but at the same time not boil and remain crumbly. Devzira, Basmati or Jasmine are best suited for cooking in a cauldron.

Rice for pilaf in a slow cooker

As in the variant of cooking in a cauldron, the same varieties of rice are suitable for a multicooker. But if you are not picky, then you can take others, the main thing is that the shape is not round, only long grains are used for pilaf.

For a recipe in a saucepan

Either specially grown "Devzira" or any other hard variety will do. For example, brown or steamed. The soft and round version will turn the dish into porridge. Build on the nuances that you need to pay attention to when choosing rice.

Pilaf cooked in the oven

Any varieties that remain crumbly after heat treatment. For example "Super Basmati", any parboiled rice or "Jasmine".

Rules for processing rice before cooking

In order to get really tasty and real pilaf, it is not enough just to choose the right variety, it is also very important to process it.

• Rinse the grains well, if necessary, fill them with warm water, but only cleaned, and not from the tap and leave for several hours.
• Before placing in a container, be sure to drain so that there is almost no liquid left.
• Do not make the heating temperature more than 80 degrees, then it will definitely turn out crumbly, since starch is converted into glucose.

The approximate ratio of rice to water for pilaf

The key to good and correct pilaf is the ratio of water to product. So that, as a result, it does not begin to burn, stick to the bottom, or, on the contrary, turns out to be too soft like porridge, due to the large amount of liquid.

Of course, there is no exact proportion, because there are many recipes for this dish in the world and in each country it is prepared in its own way, laying out as many products as needed in this case.

If we talk about the Uzbek pilaf, then the ratio in it is exactly 1: 1. How much dry product you take, the same amount of water should be. But this is only if the rice has been previously washed and soaked in warm water for a while. If you have not done this, then the amount of liquid will have to be doubled. For example, if you take a glass of grains, then two glasses of water will go away.

When cooking another type of pilaf, there may be a completely different ratio, in addition, the presence of meat, carrots, onions and other vegetables plays an important role, as well as in what dishes it will be made and at what temperature.