Making tasty and crumbly pilaf depends on many factors.
This includes the quality of the meat, the skill of the cook, and the right cauldron. But one of the main conditions is the right rice.
There are many varieties of rice on supermarket shelves. Not all of them are suitable for making pilaf. When choosing rice, you need to consider several important aspects.
It is advisable to choose long grain rice.
This will definitely be indicated on the packaging. Round grain rice varieties are not very suitable for making pilaf.
The rice must be whole.
There should not be a large number of broken grains in the package. Their presence indicates low quality of rice.
Rice color
It should be transparent white, unless it is red rice. A mealy white color indicates a high content of free starch in the package.
And this will lead to the rice grains sticking together while cooking pilaf.
Rice shape
When you press on a grain of rice, it should retain its shape. If the grain flattens, such rice is not suitable for pilaf.
Rice variety
Rice producers often indicate on the packaging the intended use of a particular rice variety.
If the rice label indicates that it is for pilaf, then such rice can be used, taking into account the characteristics of rice described above.
The right rice gives 50% of the success in cooking pilaf. But another 50% depends on the amount of water and oil that the cook uses during cooking.
A large volume of water or insufficient volume of vegetable oil can also cause the rice grains to stick together and, as a result, the pilaf to be spoiled.
