The pilaf rice in the rice cooker

Rice pilaf in the rice cooker

The ideal solution to cook a perfect one BaiFan is certainly the appropriate rice cooker.

But then we ask ourselves: what else can we prepare?

Different things, for example this impeccable and tasty pilaf of rice

Clearly the best results are obtained by doing a little testing, but the simpler the preparation, the safer the result will be.

I have been using the rice cooker for about forty years now and, I confess, I learned something.

This pilaf is very simple and is an ideal accompaniment for many dishes, of your choice.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

rice

g.

100

water (v. Note)

g.

125

medium onion

pc.

1

butter

g.

10

cardamom

pinch (made with three fingers)

2

pepper

QB

salt (v. Note)

pinch (made with three fingers)

1

Preparation:

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Begin by rinsing the rice well in order to eliminate the surface starch, in practice the same procedure as the BaiFan, and in the meantime chop an onion and cook it in a little butter.

Then add the rice and cook it more briefly to toast briefly (having already been deprived of the surface starch will not require a thorough roasting).

Pour into the container of the rice cooker in which the water has already been poured (or an equal amount of broth diluted in water) flavored with salt, pepper and a spice of your choice (I used cardamom but who is also very good curry or anything else is usually used for the pilaf) and just mix.

Put the container in position, close it with its lid and turn it on.

Now he will do everything himself!

When the switch clicks, let it rest, without removing the cover, for at least ten minutes.

The rice cooker is in temperature maintenance mode and the rice will keep warm, without overcooking, until it is time to go to the table.

And now, here's the rice ready: mix it well, pass it in the pot and ...

Bon appetit!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Acqua: you can substitute part of the water with vegetable stock, or dissolve it in a medium ct. of granulated vegetable.
  • Sale: be careful to use a little salt: because all the water is absorbed during cooking, even the salt dissolved there will be absorbed by the rice.
  • Rice: long-wheat rice, such as basmati, are the ones that give the best results in the rice cooker; but I can assure you have used, for more than twenty years, almost only Italian arborio rice without ever having problems.
  • The rice prepared on this occasion was used to accompany a very Italian cod dish from Livorno.
  • Related articles: BaiFan, Chinese rice

Your comments are welcome!
Leave them in module at bottom of page:

comments

0 #2 Fulvio 2018-10-03 13:47
THANKS :-)
Quote moz:
Its like you read my mind! You seem to know a lot about this, like you wrote the book in it or something.
I think that you can do a little bit, but instead of that,
this is fantastic blog. An excellent read. I'll certainly
be back.
Quote
+1 #1 moz 2018-10-01 08:39
Its like you read my mind! You seem to know a lot about this, like you wrote the book in it or something.
I think that you can do a little bit, but instead of that,
this is fantastic blog. An excellent read. I'll certainly
be back.
Quote

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