How to choose rice for pilaf? Best rice for pilaf: rating, reviews

Pilaf- this is Favorite dish of the peoples of Central Asia. Now the food can be seen on the table with almost every resident of Russia. In this article we will tell you which rice to choose for pilaf. 

Pilaf: the history of the dish, traditions

Plov appeared before our era, but in the territory of present -day Europe became popular thanks to rulers and nobles. There are many varieties of a product on which the final consistency, taste and organoleptic properties of the finished dish will depend. Previously, the rice that was on sale was used. However, now on the shelves of stores you can find a huge variety of goods, which is distinguished by the quality, price and type of processing.

Pilaf, the story of the dish:

• In some Asian countries, rice is considered a symbol of well -being, wealth and success. That is why in the process of marriage ceremonies, young people who stand on the wedding rushnyk, sprinkle with rice. In some countries, such as Japan and Thailand, rice is considered a gift from the gods, and is a symbol of fertility, the beginning of life. 
• In the west, pilaf appeared thanks to Alexander the Great. Now the plantation with this cereal culture can be found in almost every country. There is a stereotype that rice grows in China and Japan, but this is not entirely true, because Italy is the main importer today. Thanks to a warm climate, it is possible to grow a large number of rice varieties, which is suitable for both pilaf and land. 

Good rice for pilaf: brands

Please note that the finished product should be crumbly, differ in beautiful, saturated color, aroma and taste. To get a really tasty dish, you need to choose the right product. That is, the rice should absorb the aroma, the taste of spices and vegetables that are used to make dishes, do not stick together, do not fall apart, even with prolonged cooking.

Good rice for pilaf, brand:

• Krasnodar 
• Lazarus 
• Jasmine 
• Basmati 
• Nishiki
• Bomb

Which rice is better for pilaf, brown, white or steamed?

Now on store shelves you can find a large number of products of various manufacturers that sell grains that differ in quality and variety.

Which rice is better for pilaf:

• The most useful is brown. It differs in unnecessary grain, and is minimal processing. Thanks to this, a large number of useful trace elements, vitamins are contained inside the grain.The main disadvantage is the long -term preparation process. To prepare pilaf from such a product, you will need 30-40 minutes. Please note that the preparation method significantly affects the organoleptic properties of the product. Such rice has a peculiar aroma that resembles a nut. Therefore, this product is not suitable for neutral pilaf. True lovers and connoisseurs can use it. 
• It is believed that the ideal option for making pilaf is white product. It is already cleaned, so that it turns out a flat, smooth surface and even a slight shine. This product was obtained by grinding grains. A husk is removed from the cereals, which contains a large number of useful components. White rice in its composition contains much less fiber, folic acid, phosphorus and zinc, since there is no husk on it. However, such rice is stored for a long time, has a neutral taste, suitable for preparing almost all types of dishes. This is an ideal product for the preparation of pilaf, since the main thing in it is not a special aftertaste, but its ability to absorb the aroma of vegetables, spices and meat. 
• Modern technologies made it possible to release another variety on the shelves, which can be found on the shelves of each store. it rassed grainsthat are exposed to hot steam. Thanks to such processing, more useful components are preserved in steamed rice, it is prepared faster. At the same time, it turns out to be friable, because in the process of scalding a large amount of starch is removed. Thus, steamed rice is less likely to stick together, forming a viscous porridge. 

Best rice for crumbly pilaf: List

Below, consider the most popular types of rice suitable for the preparation of pilaf. 

Best rice for crumbly pilaf, list:

• Jasmine. This is a variety that is grown in Thailand, and has a small dent on each grain. During preparation, due to the presence of dent, it turns into small buds, which are revealed in the likeness of the flower. It is thanks to this property that rice got its name. It is distinguished by an unusual taste, it will be appreciated by lovers of piquant dishes. 
• Patumtani. It also has an unusual smell, and a floral aroma. 
• Basmati. This is a traditional Indian rice, which is also grown in Pakistan. I have proven itself in the preparation of pilaf and other dishes with a neutral taste. It differs in a low starch content, so it does not stick together in the preparation process. 
• Black. His homeland is Thailand, in our country it is difficult to purchase, since the cost is quite high. To grow such rice, certain conditions are necessary. It has an unusual taste and the content of a large amount of beneficial substances. Pilaf is practically not prepared from it, due to the high cost of the product. 
• Red or pink. The product is not much different from the rice of the jasmine variety, as it is made of the same grains. However, in the process of preparation, it does not lend itself to grinding, due to which a larger number of trace elements and nutrients remain. 
• Italy is often used by variety Paelia and risotto. They are distinguished by white, beautiful color. 

The best variety of rice for Uzbek pilaf: review

As for the Uzbek pilaf, it is mainly prepared from varietiesdovzir And Chungara.If you evaluate stickiness, then it can be ideal to be considered long -grain rice. A steamed, Dovzir is also suitable for these purposes. Some cooks use black, pink or brown rice. However, they differ in a fairly high cost, so not every housewife has. Most of all starch is found in Rice Jasmine, Krasnodar. There is also a lot of starch in a round-granist rice. This variety is not very suitable for making pilaf.

The best rice variety for Uzbek pilaf, review:

• Rice basmati It differs in a low content of gluten, starch, so it practically does not stick together during preparation.
• Often used for preparing pilaf varietyindica, it is distinguished by a long form. Grains in the process of preparation do not stick together. 
• One of the most affordable is parked FigIt is ideal for pilaf. The grains do not stick together, and retain useful properties. Rassed grains are a good absorbent, perfectly absorbing the taste of vegetables, spices. Thanks to this, the finished dish is obtained with a rich taste. Such rice does not give an unpleasant taste and special aroma, therefore, it is ideal for making pilaf with a lot of spices, garlic, onions and carrots. 
• An ideal option for the preparation of Uzbek pilaf is considered Hungara. The grains of such rice are quite long, and the product itself contains a large amount of starch. Despite this, the grains do not stick together. Due to the presence of starch, pilaf acquires an interesting aftertaste, a sweet taste. It is often used to make pilaf due to unusual aroma and sweet taste. Despite the high content of starch, it does not stick together, boils well, giving a crumbly product. 
• Dovzir. The grains differ from the previous variety with its elongated shape, but a decent thickness. They are quite large. If you look at the grain, you can see a small, thin strip of reddish color. The product is distinguished by its density and weight. If you take such a product in the hand, it is quite heavy, and when compressed, you can hear a characteristic creak. It differs with a reddish tint, due to the features of production and growth. Please note that this product is often faked by staining cheap rice with red brick dust. Before purchasing, be sure to consider the grains for the lack of red plaque. 
• Dastar Saryk. This option is ideal for people who are connoisseurs of pilaf. It is produced in Kyrgyzstan. It was this rice that was originally used to prepare the Uzbek dish. Due to the fact that it is withstanding bags for several years, its taste improves. Saturated by a large number of enzymes. It is previously smoked, and then watered with a small amount of water. The bags are suspended in special installations, and amplified by smoke. Part of the grains in this case becomes yellow, saturated with an unusual, specific aroma of smoked meats. It is quite solid, thanks to this it absorbs a lot of water and fat.
• Laser. In Uzbekistan, this rice is often used to make pilaf.This is white rice, which is distinguished by a pearl shine. It is soft, contains a minimum amount of starch, and is characterized by a long shape of the grains. In the process of preparation, it practically does not increase in size, but does not crumble. Grow such a variety in Khorezm. It is great for the preparation of pilaf.  

Which rice is better for pilaf long -grain?

Varieties are distinguished by a variety, grain size, the amount of starch and gluten. For the preparation of pilaf, the ideal option is a long -grain rice. The round grains contain a lot of starch, as a result of which after cooking, you risk getting porridge, sticking together grains. It is such a variety of rice that is often used to make land. After all, he holds the form perfectly, thanks to the presence of starch. For pilaf, the product should be oblong.

Which rice is better for pilaf long -grade:

1. Long -grade rice from the company Warm traditions. Buyers are attracted by a low price, because for 900 g of the product you will have to give only 50 rubles. It has practically no garbage, dark interspersed, as well as white plaque of starch. Thanks to this product, pilaf is very tasty, with a special taste. The product absorbs spices and oils well. 
2. Mistral for traditional pilaf. This product costs 90 rubles. For packaging in 900 g. Rice is distinguished by round grains, but despite this, it is a little starch in it, so you can get a loose product. All grains are the same shape, even, there are no broken pieces, and damaged grains. It rinses well, suitable for both pilaf and a regular side dish. It is prepared in refined vegetable oil, so it absorbs fat and water very well. Suitable for cooking at the stake or stove. 

Best rice for pilaf: rating

Below we present the rating of the best rice manufacturers for the preparation of pilaf.

Best rice for pilaf, rating:

1. Rice Basmaty, Bravolli. This is an extra-free product that is distinguished by oblong grains. There are few in the package, only 350 g. This amount is enough to prepare one cauldron pilaf for a small family. Price for 350 g 170 rub. This is a fairly high price, so not every resident of our country can afford such a rice. However, it is worth it, and is an ideal component for the preparation of pilaf. It is packaged in transparent packaging, so that you can consider long grains with sharp tips. Despite this form, the ends do not break off in the process of preparation, the grains retain their shape. 

   

2. National, for pilaf. In the package of 800 g, the cost is very low, about 100 rubles. For packaging. Is an Ottoman variety. If you look at rice, there is practically no garbage in the pack, and the grains are characterized by the same shape and size. Thanks to this, the finished dish is scattered, and very tasty. It differs in good absorptions, absorbs oil, water, taste of spices. 

   

3. Goodwill, agricultural holding. The cost of 1.5 kg of such a group is approximately 150 rubles. This is a long -grain rice that differs the same size and shape of the grains. In the process of preparation, it perfectly absorbs the taste of spices and vegetables. Ideal for the preparation of Uzbek pilaf, with a high content of fat and lamb. Significantly increase in size during cooking, but does not fall apart, does not crumble. 

   

Is Basmati rice for pilaf?

Basmati rice is considered universal, and is a favorite among the peoples of India, Central Asia. This is a unique variety that has long grains. The length of the grain is an average of 7-8 mm. At the same time, the tips are quite sharp.

Is the rice of the basmati for pilaf:

• In the process of preparation, such a product practically does not increase in thickness, but significantly “grows” in length. At the exit you can get ready -made grains, about 14 mm long. Due to the low content of gluten, the product is perfectly scattered during preparation, absorbs fat, spices, has an unusual taste. Group, if you smell it, is characterized by a light milk aroma.
• Please note that this rice has a sweetish taste, and the milk aroma is even ready. It is believed that this product is universal, it can be used both for cooking porridge and pilaf. It is believed that the longer such a product is withstanding in bags, the better its quality. Therefore, it is withstanded before selling for at least a year. The best varieties that are considered elite are left for about 10 years.
• It is during the decade that the rice ripens, due to which its organoleptic properties and quality improve. Many cooks and professional cooks prefer this rice when preparing pilaf. It is the least with trouble, because the grains do not stick together, and do not fall apart into pieces even with prolonged heat treatment, at high temperatures. 

What rice for pilaf is better steamed or ordinary?

Many housewives give preference in the preparation of pilaf to a steamed rice. This product is worthy of respect, since a special way of preparing grains allows you to preserve a large amount of useful substances in them.

What rice for pilaf is better steamed or ordinary:

• Thanks to heat treatment, trace elements, as well as minerals, as if clogged inside the grains. The main drawback is that such grains can be slightly tough.
• Therefore, it is best to use rice when preparing pilaf in dishes with thick walls, in the oven or in the cauldron. It perfectly absorbs fat, but does not stain well with spices.
• When using steamed rice, pilaf is not as bright as during cooking the Basmati variety. This is due to the presence of a thin film on the surface of the grains, which prevents color absorption. 

What a good rice for pilaf: reviews

Below you can familiarize yourself with the reviews of customers who like to cook pilaf. 

What a good rice for pilaf, reviews:

• Veronica. I experimented a lot before preparing my perfect pilaf. There were experiments with brown, red rice and unusual brands that cost a lot of money. However, surprisingly, I found the perfect rice. It turned out to be a product of a national for pilaf, which differs in a low price. In appearance, this is ordinary white rice, with long grains. I did not really like that the packaging has a small amount of broken grains, but this does not affect the taste of the dish. I liked that these grains do not have any special taste and aroma, which is very important for me personally, since in the process of preparation I use turmeric, saffron and a large amount of garlic. It is important for me that the product smelled precisely with these products, but not with rice. Rice National did this perfectly. Now I use it only to prepare Uzbek pilaf. 
• Evgeniy. I believe that the perfect pilaf can be prepared only according to the Uzbek recipe using special varieties of rice, which are grown in Central Asia. I think that ideal rice isdevzira orchungara. It is these products that differ in reddish color, ideal for preparing pilaf. I cook with lamb, in a bowl with thick walls. The finished dish does not stick together, crumbly and smells of garlic and spices. 
• Oksana. I am not a big fan of pilaf, but sometimes I cook for a variety. I admit that I do not know how to cook it. For preparation, I use a slow cooker or a ducklman. In an ordinary pan, even with thick walls, I can’t cook such a dish. Very often there are dry grains, despite the fact that it is crumbly. I don't like that sometimes rice has an unpleasant taste. For myself, I always acquire the rice of Basmati, Bravolli. The cost is high, not everyone can afford such a product for regular cooking. But as I said above, I am preparing pilaf infrequently, so I buy this product specifically for this dish. I like it because the grains are long, and even with rough mixing they do not split in half. In addition, they are perfectly saturated with the smell of garlic and beef. I really like this product, most of all I like to cook pilaf with this rice in a slow cooker. Thanks to a special cooking mode, the dish is obtained with a rich taste and aroma.  

Uzbeks are mainly used to prepare pilaf rice basmati. It differs not only in the conditions of growth, but also by some features. In the process of cooking this product, grain is lengthened, but practically do not grow in width. Thus, long, thin strips are obtained. Thanks to this property, in the finished dish there are no collapsed grains, they are saturated with a spicy taste and aroma.

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