Today, we'll figure out how to make a delicious dessert. I present to the attention pilaf sweet - a recipe that will be to taste and the hostess, who will cook, and her household.
Before we begin to cook the pilaf, we mustdetermine the choice of variety and type of rice. This is the main ingredient, and it should be well-brewed, but not digested to such an extent that it becomes a mess-mash.
If we choose parboiled yellow rice, then for itcooking should be added more water, and it is cooked much longer than the usual familiar variety. To cook it better with the addition of a small amount of butter, this will help not to digest the kernels in porridge. It is necessary to choose the shape of rice grains, oblong or round. Round rice is prepared longer, but the amount of water for both configurations is the same. Usually, sweet pilaf is made from oblong grains, preferably yellow steamed.
In order to weld a steamed variety, we need to add 2.5 cups of water to a glass of rice, and for a normal glass - 1.9 glasses of water.
Let's now paint what needs to be prepared to make a sweet pilaf, the recipe is suitable for both adults and babies.
Ingredients:
- rice boiled, in a little salted water, crumbly - 500 grams;
- raisins - 100 grams;
- dried fruits - 150 grams: dried apricots - 50 grams, prunes - 50 grams, dates - 50 grams;
- butter - 30 grams;
- sunflower oil refined - 30 grams;
- granulated sugar - 50 grams.
However, the amount of sugar and butter should be added to your taste. This number can be a little more, and less.
So, we begin to cook sweet pilaf. I want to offer you two options for preparing dessert. These are options with raisins and a set of dried fruits.
Let's first try to cook a pilaf withraisins. Let's cook the rice, and while it is brewed, carefully wash the raisins and dry it with a paper towel. A paper towel absorbs water well. Pour into the skillet the sunflower refined oil and heat it on a small fire, throw raisins into the oil and begin to fry, constantly stirring with a spoon. Very carefully to ensure that the raisins are not overcooked, but only soaked in oil. When all the highlights, swell and become like small balls, it means that they are ready. Now we need to shift them into the cooking rice. By this time, he must stand on fire and be perfectly prepared. Add butter, sugar and mix well. Remove from the fire and close the lid. It's all worth 5 minutes, and then you can invite to the table. Ready sweet pilaf, the recipe is completely exhausted. Dessert can be served to the table.
Some recipes offer to add in pilafslightly crushed flowers of clove, cinnamon and sweet pepper. But this is already an amateur, everyone has his own taste. I never do this, therefore I did not add these spices to the list of ingredients.
Now we'll make pilaf with dried fruits.We wash and dry the dried fruits well. Dates separate from the bones. Rice stands in a saucepan and cooks. Carefully follow the process: when the rice is welded halfway, pour in the sunflower oil, put the creamy and mix. A little more let it boil, and only then add the cooked dried fruits. Note that the pilaf is sweet, the recipe recommends first fill with oil, and only then add dried fruits. Dried apricots, prunes and dates, it is better to cut into small pieces. Naturally, it is necessary to throw out bones. Here the rice is almost cooked, and we put the prepared fruit there and cover the sugar. Stir, trying to distribute dried fruits evenly. Rice is cooked for 2-5 minutes. Remove from the fire and give 5 minutes to stand. Do not remove the lid.
Now we take out a large dish and lay out the pilaf on it. Can be served to the table.
