Pilaf “Sweet Tooth” Recipe
Option-recipe. Not Guryev’s motives. Pilaf. No meat, no fat, no onions. In the risotto (with carrots, cumin), put the rice on a piece of rice. And a million goodies: raisins, mango, kiwi. In 100 g – 220 kcal.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. 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 based on the Guru. I assure you, carrots, cumin and a little salt will make pilaf “sing” an oriental song. However, the melody remains at your discretion.
  2. Dry and chop the dried fruits, previously washed and soaked (they will 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.
  3. Grated carrots fry in butter until soft. The amount of oil? Yes, how much can you allow yourself! In the post – any vegetable. Add dried fruits, fried in a dry frying pan and cumin, which has become desperately fragrant, and simmer over low heat for 5 minutes.
  4. Rinse the rice until “clear water” forms. I always use rice according to the recipe. Know the ratio of basmati varieties and indica water in a slow cooker to get a “piece of rice to a piece of rice” result.
  5. In the bowl of the slow cooker, we spread the sweet zyrvak, add a little salt (medium-ground salt). Oh, this combination, which gives a special piquancy, is “sweet salt”!
  6. Then fig. And pour 700 ml of boiling water. See, not fat. This time I put 60-70 grams of butter, as I plan to eat the pilaf cold.
  7. PILAF mode. After you signal the end of the mode, turn off and do not keep the lid tightly closed. Porridge is clearly not praised: we are waiting for pilaf. The option of both hot and cold feeding is possible.
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