Rice is the main component of national dishes of the countries of Asia and Transcaucasia and a favourite garnish in many other countries. It is also possible to tell that rice represents culture which is well combined with different diets, for example, enters a diet of people who adhere to "separate food". It is one of products which can be combined with meat, fish and a bird.
Recipes of dishes with rice
Rice is long-grain, srednezerny and kruglozerny. Its taste depends on a grade and a way of preparation. But it is anyway recommended to presoak rice at several o'clock in cold water. It is possible to wet before the preparation it several times, draining water that muddy all descended. Cooks, besides, advise to fry rice before preparation. It becomes in order that it turned out friable and tasty.
The most known rice dish – pilaf. There are many types of pilaf. Each people saved up several recipes for this most tasty dish.
If rice is used as a garnish for meat, fish, a bird, vegetables, it will be tasty if to observe a proportion: on 1 glass of rice it is necessary to take twice more water. At first to cook rice before boiling on big fire as will begin to boil, to reduce fire to a minimum, to salt and put a desi. For fans of long-grain rice it is possible to recommend rice Thai "Jasmine" and Indian "Basmati" which are on sale in network shops. These grades of rice will be suitable for preparation of dishes of Thai cuisine with vegetables and seafood and also for the Uzbek or Caucasian pilaf. Azerbaijan cooks pilaf also in usual day, but it is obligatory – on solemn occasions, whether it be a national holiday, a wedding or a birthday. The main thing in a dish is rice, to it serve mutton with onions, chestnuts, raisin, a dried apricot. All this is extinguished on melted butter, then there add cinnamon. Rice, when cook, cook longer not up to the end, throw back on a colander, big with small openings. Put on a bottom of a cauldron what will be subsequently "crust". It is done or of flour, by waters and eggs, or mix a handful of boiled rice with egg and curdled milk. Then put layers rice and butter, and on small fire, at the same time cover a cover of a cauldron with a towel from natural fiber that in it steam was absorbed. When giving on a table pilaf is watered with the warmed-up oil with the saffron dissolved in it.
Recipe of pilaf in Uzbek
Ingredients: - 1 kg of mutton; - 50 - 60 g of broadtail fat; - sunflower oil; - 1 kg of carrots; - 300 – 400 g of onions; - 5 heads of garlic; - кумин; - kindza grains. Clean, wash and cut carrots sticks in the section of 4 x 4 mm. Cut onions circles 2-2.5 mm thick. To leave 4 heads of garlic intact, to remove only top and a cover, 1 to clean completely and to divide into cloves. In a pan to pour sunflower oil so that it covered a bottom with a layer in 1 cm and to calcinate on very big a heat until the piece of onions thrown into oil doesn't turn black and won't smoke. Then to throw 4 garlic gloves, to take 3 minutes, to fry and throw out. Then to start a fat tail and to fry to cracklings which after to pull out, put the meat which is previously washed up and divided into flank steaks and to fry it quickly to semi-readiness. When water from meat is evaporated, to throw onions, to salt (to take salt a half of norm) and to roast. When onions are roasted, to put carrots and again to salt, bring to readiness a little, to add кумин together with kindza grains (to take spices to taste). Then to put rice and to fill in with cold water so that over rice there was a water layer in 1 cm. In 5 minutes to put in rice 4 heads of garlic so that tails stuck out. Cook rice 20 minutes under a cover. In 15 minutes to uncover if all water wasn't evaporated.