Rice the best varieties

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 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. 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 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, but 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 it easier for beginners to cook.

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, 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.

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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, since it is less active in picking up water 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 pre-heat effect, parboiled rice takes longer to cook 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, you need to choose another for the next time.
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 has 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 !!!

Classification of rice: types of rice by grain type and processing method. Popular varieties of rice. The health benefits of different types of rice.

Rice (the second name is Saracen grain) is one of the oldest cereals, one of the most popular cereals, one of the favorite dishes on all continents. But in order to fully enjoy the taste and useful properties of this cereal, you need to know what types of rice are, what advantages each has and for which dish is more suitable.

The number of rice varieties developed over millennia of cultivation is in the hundreds. In total, there are over 20 botanical types of rice in nature, more than 150 varieties and about 8000 agricultural varieties. To make it easier to understand this variety, a classification of rice was introduced: it is distinguished by color, grain length and processing method.

Each type of rice includes many varieties.At the same time, the same variety, processed in different ways, can have completely different taste, color, aroma and nutritional properties. Rice is not only white, but beige, red, yellow, black, purple.

1. The main types of rice

Rice types by grain type

According to the grain length (grain shape, grain size), rice is divided into 3 types:

1. long-grain;
2. medium grain;
3. round-grain (short-grain, round).

Long grain rice
Familiar to all of us from childhood, such a familiar and traditional "long" rice, the grains are thin, oblong (up to 8 cm long), transparent, white or brown. When boiled, they absorb a moderate amount of moisture, so they do not stick together, do not boil and turn out to be crumbly. Long-grain rice goes well with various gravies and is used to prepare salads, appetizers, soups, stews, side dishes for meat and fish. It is popular in Australia, North and South America, and is indispensable in European and Eastern cuisine. The main quality of this type of rice is hardness. The longest and most transparent grains should be chosen - they are of the highest quality and healthiest.

Medium grain rice
In medium-grain rice (compared to long-grain rice), the grains are more rounded, shorter (up to 6 mm in length) and less transparent. Due to the high starch content, they absorb a lot of liquid during cooking, therefore, when finished, they are sticky, but do not stick much. Available in white and brown. Ideal for preparing risottos (Italian varieties of arborio and carnaroli), paella (baia varieties), soups and cereals. In order for the grains to retain their beautiful shape, it is recommended not to cook them a little. Medium-grain rice is not as malleable as long-grain rice for the absorption of sauces, but it tends to be filled with the flavors of other ingredients in the dish. Medium-grain rice is grown in Asia, Europe, America and Australia.

Round grain rice
In this type of rice, the grains are round, short (up to 5 mm long), almost opaque. Puddings, milk porridges, soups, pies, casseroles, all kinds of desserts and sushi are prepared from it - round grain rice sticks well due to the high content of persistent starch. For the same reason, it is useful to give it to children. Back in Soviet times, rice porridge was recommended to be included in the menu of preschool institutions. When boiling, round grain rice actively absorbs water, therefore it becomes very soft and looks like a cream. It is grown in Russia, Ukraine, Italy, Japan and China. The British are very fond of round rice: the inhabitants of foggy Albion prepare their famous puddings and desserts from it. And from a special kind of round rice, rice vodka sake is brewed.

Types of rice depending on the processing method

According to the processing method, rice is classified as follows:

1. brown (unpolished);
2. white (brushed);
3. steamed.

Brown (unpolished, whole grain) rice
Brown rice is obtained after minimal processing, which allows you to preserve the bran shell: it just gives the grains a light nutty flavor. Unpolished rice has a light brown color, has a pronounced taste and aroma. And its main advantage is that all nutrients are preserved in the shell of the grain: fiber, B vitamins, zinc, iodine, phosphorus, copper, so brown rice is much healthier than white rice. It strengthens the immune system, improves digestion, and has a beneficial effect on brain activity. Unpolished rice is cooked on average for about half an hour (25-40 minutes), while it does not boil, and you can cook the same dishes from it as from white cereals. The only drawback of brown rice is its short shelf life.

White (polished) rice
It is the most common and most recognizable variety of rice cereal in the world. The grains of white rice are even, smooth, translucent and snow-white, and can have any shape. They cook quickly - 10-15 minutes.In contrast to brown rice, white rice contains a lot of starch (about 70%), but not enough vitamins and minerals. This is due to the fact that it undergoes a deeper processing: after grinding, the grains are deprived not only of the husk, but also completely of the entire nutritious bran shell. That is why white rice is, in fact, a refined product, although, paradoxically, it is he who is the most frequent guest on our tables. The main advantages of polished rice are affordable price, ease of preparation and long shelf life.

Parboiled rice
Rice groats acquire a golden translucent hue after processing using a special technology: first, the grains are carefully washed, then soaked in hot water, treated with steam and only after that they are dried, polished and bleached. Steam treatment allows you to transfer up to 4/5 of the nutrients contained in the shell inside the grain (in terms of the content of vitamins and fiber, parboiled rice is practically not inferior to brown rice). The amber-yellow hue disappears after cooking: the cereal becomes snow-white, but steamed rice is cooked longer than white polished rice, about 20-25 minutes (steaming makes it harder), but it turns out to be more tasty. At the same time, the rice never sticks together, and if the dish is reheated, it remains just as tasty, aromatic and crumbly.

2. The most popular varieties of rice

There are a huge number of rice varieties, so we will only tell you about the most popular ones. The rice elite includes basmati, jasmine, camolino (Egyptian rice), arborio and wild rice.
Jasmine and basmati are the most popular long grain rice varieties.

Basmati rice ("Thai rice")
The pronounced nutty taste, delicate texture and unique oriental aroma of "Thai rice" leave no one indifferent. Basmati is deservedly called the "world king of rice". It is grown at the foot of the Himalayas. This is an elite, most expensive rice variety, and this is explained by the fact that its grains are the longest in the world. During cooking, they can increase in length by 1.5-2 times (up to 20 mm). The most expensive varieties of "Thai rice" are Indian ones. Pakistani Basmati is a little cheaper. Delicate and unusually aromatic oriental varieties are ideal for cooking spicy fish and meat dishes. Basmati, however, grown in the United States, cannot match the oriental varieties in either aroma, taste or texture. Another advantage of "Thai rice" is that its grains are first steamed and only then are lightly polished, so they retain a lot of vitamins.

Jasmine ("Asian rice", "Thai aromatic rice")
Jasmine, like basmati, belongs to the white long-grain rice varieties. It has a pleasant taste, pronounced, surprisingly delicate milky aroma, somewhat reminiscent of jasmine, and a soft, crumbly structure. "Asian rice" is appropriate in salads, side dishes and desserts, perfect for cooking spicy and exotic oriental dishes. It is grown in Thailand, Cambodia, Vietnam and other countries of Southeast Asia (hence the name - "Asian rice", "Thai aromatic rice"). Jasmine (in comparison with basmati) is more aromatic, more moist and more sticky, but its grains do not boil during cooking, do not lose their beautiful elongated shape, they are soft, but crumbly.

Wild rice
Wild rice is grown exclusively in North America, in the Great Lakes region, and therefore is not cheap. Wild rice has a light nutty aroma and a pleasant sweetish taste. It is rich in dietary fiber, B vitamins, especially folic acid, contains valuable minerals - magnesium, phosphorus, manganese, zinc, potassium, copper, and it contains several times more protein than other types of rice. It is low in calories, balanced and satisfying. It lowers the level of bad cholesterol in the blood, has a beneficial effect on digestion and the functioning of the nervous system.Wild rice can be added to both savory and sweet foods. Its grains are long, smooth and shiny, black or dark brown in color. They are boiled for 30-40 minutes. As a side dish, wild rice is traditionally prepared by mixing with long-grain white cereals, either polished or steamed.

Other Popular Rice Varieties
Arborio, a semi-transparent medium-grain rice (also sold under the names Carnaroli and Vialone), originally from Italy, is ideal for making risottos and soups (this variety acquires a creamy texture during cooking). Arborio-like paella (Valencia): it is used to make paella, a classic Spanish seafood dish. Red rice (camarque) - native to Thailand, but grown for its advantage in the south of France. This variety is distinguished by a rich nutty aroma and a record fiber content. The famous Uzbek pilaf is prepared from the red-brown rice devzir growing in the Fergana Valley. There is also brown, glazed, puffed, puffed, dessert rice, and special sushi rice.

Rice is an indispensable component of a proper and balanced diet. The health benefits of this ancient cereal are undeniable, it is not for nothing that it is called “white gold”. Rice is a source of protein, vitamins, minerals, complex carbohydrates, while it does not contain harmful fats, sodium and cholesterol. The main thing is to choose cereals that have undergone minimal processing, brown or steamed, always remember that each type of rice has its own degree of benefit. Buy only good rice, cook it with pleasure and eat it for health!

Rice is one of the most demanded cereals in the world. In order for dishes from it to always turn out to be successful, you need to know which type of product is suitable for a particular treat. For example, appetizing non-decaying rolls can be made from round grains, and for a delicious risotto it is best to purchase a carnaroli variety. What is the best rice for pilaf? Let's figure it out together.

Types and varieties of rice

Today, several varieties and types of rice are known at once. You can find almost every one of them in Russian stores.

If we talk specifically about the species, then first of all they differ in the shape of the grains of cereal.

The following grains are found:

• Regular (medium). Their length is 5-6 mm. The cereal contains a lot of starch, so it is opaque and becomes sticky during heat treatment.
• Long (long grain rice). Their length reaches 6-8 mm. There is little starch in such grains, they stick together only slightly and are transparent.
• Round (round grain rice). The length of such grains is 4-5 mm. They contain a lot of starch. Round rice softens greatly during the cooking process.

The discussed cereal is also divided into types according to the type of processing. It happens:

• Brown unpolished. The most natural product that combines a combination of taste and benefits. It is not rid of the dark bran shell.
• White brushed. The product undergoes several grinding operations. Its structure is poorer in the composition of nutrients.
• Steamed. A special steam treatment ensures that the dark bran part transfers most of the beneficial microelements to the base.

As for rice varieties, experts managed to count more than 150 of them.

The most famous and popular among culinary specialists are as follows:

1. Basmati. Expensive long rice with a nutty flavor.
2. Arborio. Product with medium grains in cream shade.
3. Jasmine. Its soft rice has a delicate milky taste.
4. Wild. The healthiest variety, ideal for dietary meals.
5. Nishiki. A special variety designed specifically for sushi.
6. Carnaroli. A medium grain product that creates a unique creamy texture in the finished treat.
7. Red. Recommended for use in case of problems with the heart and blood vessels.

What is the best rice for pilaf?

When figuring out which rice is better to use for pilaf, you can use ready-made "tips".On the shelves of modern supermarkets it is possible to find a product marked “for pilaf”. If it was not available, the tips published below will help the cook.

For pilaf cooked in a cauldron

If a meal is prepared in a cauldron over a fire, then the choice of rice should be approached with special care. The “wrong” product will burn easily or remain harsh on the inside at the very end of the process. It is best to purchase first grade Thai steamed cereals. For example, Passim. True, its price is quite high, but from time to time the product is offered in thematic stores with impressive discounts.

Rice for pilaf in a slow cooker

An excellent solution to choose rice for pilaf in a multicooker of the Basmati variety. He will make the finished dish juicy, crumbly with a delicate milky nutty taste. The specified variety is ideally combined with all kinds of seasonings, quickly absorbing their aroma. That is why Basmati is actively used in oriental cuisine.

For a recipe in a saucepan

If the hostess wants to cook a treat in a saucepan, but tastes as close as possible to a real oriental pilaf, it is worth purchasing Devzira rice. It is believed that a traditional Uzbek dish can be prepared only from this kind of cereal.

When buying a product, you need to make sure its authenticity. To do this, the cereals are poured into the hand and rubbed lightly. The grains of a real Devzir should crunch slightly. They are also heavy and have a brownish pink hue.

For oven-baked pilaf

If the dish is cooked in the oven, the culinary specialist probably considers its usefulness paramount. In such cases, the following varieties of rice for pilaf are selected: red, wild. With them, the treat will have a specific taste, but at the same time contain a lot of useful substances. Jasmine and Basmati rice are suitable for pilaf in the oven.

Rules for processing rice before cooking

Regardless of the type of rice chosen, it must be properly processed before further cooking. First of all, the product is always carefully sorted out. He needs to get rid of any inclusions and low-quality rice. Otherwise, getting caught in a finished dish, they will negatively affect the result.

Next, it is very important to soak the cereals in water. Tap fluid will not work. It should be filtered or even boiled water. Rice will stay in it for several hours. The minimum is 2-2.5. It is this stage that many mistresses neglect. And in vain. If you throw a handful of starch into cold water, you will be able to watch how the bulk product curls up into lumps. A similar result is worth waiting for if you skip the stage of soaking cereals. After a long stay in water, the grain becomes hard and you can no longer be afraid of its boiling, even with prolonged simmering on fire.

Experts note that water with a temperature of 60 degrees is ideal for soaking. In fact, it is not at all necessary to comply with this condition. It is enough to use just a cool liquid.

Further stewing the cereal in fat allows you to cover its grains with a shell that retains moisture inside. As a result, the rice softens inside, but the film prevents the grains from sticking together, preserving the nutritional value of the product.

Approximate Rice to Water Ratio

The secret of a successful delicious pilaf also lies in the observance of the correct proportions of cereal and liquid. In a real Uzbek treat, the combination of water and rice is 1 to 1. These proportions are relevant only for those cases when cereals were previously soaked in cool liquid for several hours.

If there was no such stage of rice preparation, the amount of water will need to be increased. Mix 2 cups of liquid for 1 cup of grains.