Rice in pilaf is not cooked: what to do and how to save the dish?

Every housewife can happen that when cooking pilaf, the rice was left uncooked. Usually this happens because of non-compliance with the proportions.

How to save pilaf, if rice is not cooked

You can fix undercooked rice in pilaf in the following way:

1. Boil water, add boiling water to the cauldron (pot). The amount should be chosen on the basis of how much uncooked rice, and whether there is water left in the pot.
2. Cover with lid and finish the pilaf for 5-10 minutes.
3. Check the readiness of the dish, if it is ready, finish cooking. If not, cook some more time (if necessary, add liquid).

Cooking time of rice varies depending on its variety. Traditionally it is a long grain variety.

Important! In pilaf put several ingredients, so the cooking time is longer than that required for pure rice.

The cooking time of the oriental dish also depends on the dish in which it was cooked. The dish will not finish by itself under a lid, especially if it is cooked in a regular pot, not in a cauldron - the temperature inside will not be enough.

The secrets of cooking the perfect pilaf

The most common mistake in cooking rice is not using the right proportions of ingredients and water. If you choose "by eye," you may end up with undercooked rice or unabsorbed water in the pan.

Choosing to use a saucepan may not always be a good choice. Traditionally, this Asian dish is cooked in a cauldron. It allows the rice to be fully heated and filled with flavor. A saucepan will not have the desired effect because of the thin walls. In addition to the cauldron, you can use a cauldron or a duck pot.

Spices also influence the taste. In packets there can not always be the necessary set. The taste will be more pleasant and richer if you buy each spice separately, choosing the right ones. The yellow-orange color of pilaf acquires due to saffron, you should not exclude it.

According to the tradition, pilaf should not be dry. The more fat is absorbed by the rice during cooking, the richer the finished dish will be. But it is not recommended to add too much oil, it can spoil the taste of the side dish. This component should be put as much as specified in the recipe.

Important! Oil is added at the moment of cooking meat, as it takes longer to cook than rice and can make it too greasy.

The recipe for pilaf, which will get every housewife

Cooking a proper tasty and flavorful pilaf is not difficult. If you follow the sequence specified in the recipe and the proportions, you will get a hearty dish in which all components are well-cooked.

• rice - 1 cup;
• water - 2 cups;
• lamb - 300 gr;
• butter or vegetable oil - 100 gr;
• Onion - 1 pc;
• carrots - 2 pcs;
• garlic - 3 cloves;
• salt and pepper.

Wash the rice and soak it in water for a couple of hours. Wash mutton and cut into small pieces. Wash onion and carrot and peel. Grate carrots on a coarse grater, cut onions into half rings. Pour vegetable oil into cauldron, heat it. Place the meat in hot oil and fry until golden brown. Then add onion and carrots, stew all together until soft. Then add water so that it covers the meat with vegetables and rice, salt, pepper and cook. Stir the ready pilaf and season with garlic and salt. Serve sour cream and greens separately.

Actually, pilaf is not only about lamb and rice. There are many types of dishes that include other ingredients. For example, pilaf with chicken, mushrooms, seafood. Replacing pork with chicken meat will greatly speed up cooking, making the dish more dietary, but no less tasty. Seafood is usually sold frozen, after defrosting it is recommended to fry them in oil for a few minutes, so that they become soft and juicy.