Culinary specialists can't accurately answer a question of need of soaking of rice. Some cook it right after washing under flowing water, and someone presoaks grain that it turned out more gentle and friable.
One of the most tasty grain is known on all continents and is combined on the characteristics almost with all products. Distinguish a set of grades and types of rice. Therefore in order that the dish turned out the most tasty, it is necessary to approach process of the choice of a kind of rice attentively.
Classifications of rice
Irrespective of how many types, versions and agrogrades of rice exist, for convenience the special qualifier was entered. Proceeding from the general rules, grain is divided on the following signs: grain type, its color and way of processing.
Types of rice as grain
- Long-grain
- Srednezerny
- Kruglozerny
On grain handling
- Brown or not polished
- White (polished)
- Steamed
Color of rice can be any, from black to white. A difference only in popularity and availability. According to this qualifier carry to grain: Basmati, арборио, jasmine, Valencia, devzira, etc.
Use of rice in cookery
Depending on that dish which needs to be prepared also the kind of grain is chosen. Each grade differs in the characteristics which can or spoil a dish, having turned it into untidy sticky porridge, or to bring to perfection.
In cooking a number of the rules necessary for creation of a qualitative and tasty treat works. But each cook or the culinary specialist has the approach, the ways of improvement of a compounding received by practical consideration.
Council for soaking of rice for preparation of pilaf treats one of such innovations. Experienced cooks can't give the uniform answer to a question: whether it is worth cooking grain right after washing or it is worth wetting. But if professionals are capable, observing all subtleties, as a result to receive a tasty and friable dish, then in house conditions very many make a number of mistakes.
The head rice contains a large amount of starch. When cooking it is emitted, turning into the paste which is sticking together grains. That to avoid it, and the rule on soaking of rice was thought up.
Better to do it by hot water (but not boiled water), the bigger amount of starch which will rise to the surface at once that will allow to wash away quickly and comfortably it from grains will so be distinguished.
Ways of preparation of pilaf
Pilaf can be made with use of a usual deep frying pan, a kettle, a pan (for the lack of more suitable ware) or to take a cauldron. In shops the wide range of the goods simplifying the procedure of preparation and saving time is presented. It is possible to carry to them multicookers and double boilers. In this case it is worth presoaking rice for preparation of pilaf in similar devices if it is required according to the recipe.