Well, I finally managed to get to the pilaf "without meat". Yes, and the post is also in the yard, so everything came together and..., in General, Marat Abdullayev's story about pilaf with quince came across very appropriately. And he always writes beautifully and deliciously, and even the weather in the yard is spring, these factors all contributed to it.
Instructions
- Rice must be washed well. Very well need to wash. I began to use the advice of the Elder one last time. In practice, I was convinced that he was right. First, soak the rice for half an hour in warm water. It's nice to be so warm. Eighty degrees. And only then washed. And as he washed, again filled the same with water and set aside. Let it stand for a while.
- Quince. After you peel the quince, cut one into slices. I've tripled every quarter. And the second (actually I had two more) is like this. I thought at first that I had cut it too big, but then I was sure that I had done everything correctly. If the pieces were smaller, they would probably have been cooked.
- Zirvak to cook "as always". On a small fire, to prevent strong boiling. So ... lazy bubbling. Salt, too, as usual, salt zirvak. Until lightly salted. A couple of heads of garlic in a zirvak to drown - it will not be superfluous. I cooked zirvak for forty minutes. Then I tried quince and so on. You know, everything is very high-quality "overgrown" and imbued with the "plov" spirit. Even, Stalik is right, saying in his video about such pilaf that there was a real feeling that we cook ordinary pilaf ... with meat.
- In the process, it is necessary to slightly stir the rice without going deep, and then level it again. Minutes through fifteen-twenty (from rice and temperature depends) very advise to pierce the entire layer of pilaf, to the bottom of the cauldron. To allow the rice and zirvak to soak better and the water to evaporate.
- Ah exactly here is.I got what I wanted. We like risotto, but not too dry. But the friability of the rice has not gone away. It turned out very tasty. Taste? Of course-sweet. But not sweet, namely-a kind of gentle sweet note. By the way, if you abstract from fasting, i.e. lean food, for example, for a" children's " table, this pilaf will be very appropriate!
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