For me, the ingredients of classic pilaf are sacred. Not all of them are possible in the sweet version. But I don't want rice porridge on the motives of Gur. I assure you, carrots, Zira and a little salt will make pilaf "sing" Oriental song. However, the melody is at your discretion.
Dry and grind dried fruits, pre-washed and soaked ( become fresh). Raisins are not the sweetest, dried sour kiwi and evil sweet mango. I try not to use prunes and dried apricots - boring, predictable.
Fry grated carrots in butter until soft. The amount of oil? Yes how many resolve itself! In post - any vegetable.
Add dried fruits, fried in a dry pan and became desperately fragrant cumin and simmer on a quiet fire for 5 minutes.
Wash until "clear water" rice. I always use rice according to the recipe. Know the ratio of varieties of Basmati and Indica water to the slow cooker to a result of "piece of rice to a piece of rice".
In the bowl slow cooker spread sweet zirvak, a little prisalivaem (salt medium grind). Oh, it's a combination that gives a special piquancy - "sweet salt"!
Then Fig. And pour 700 ml of boiling water. See, not greasy. In this time marked butter grams 60-70, so as plan eat pilaf cold.
The mode PILAF.
After you signal about the end of the regime, shut down and not hold the lid tightly closed. The mess is clearly not praise: waiting for the pilaf.
The option of both hot and cold feed is possible.