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The ratio of rice and water for pilaf in a saucepan

0
1749
Kitchen Eastern
Calorie content 130.2 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 6.1 gr.
Fats * 7.9 gr.
Carbohydrates* 28.1 gr.
* per 100 gr. product
The ratio of rice and water for pilaf in a saucepan
Content

For proper, tasty pilaf, it is important to observe the proportions of rice and water. When cooking in a saucepan, usually take 1: 2 ingredients. Such rice turns out to be beautiful and crumbly, and pilaf is tasty and appetizing. Real jam!

 

Ingredients

Cooking process

step 1 out of 6
We clean the beef from the film and rinse it. Then we cut it into cubes about 1.5 * 1.5 cm.
step 2 out of 6
Peel the onion and cut into small pieces.
step 3 out of 6
Now we will peel the carrots, and then rinse and rub with a coarse grater.
step 4 out of 6
Lubricate the pan with vegetable oil, heat it up and fry the beef pieces for 5-7 minutes. Add vegetables and continue to fry for another 10 minutes.
step 5 out of 6
We wash the rice in a colander and put it in boiling water, cook for 130 minutes. boil field.
step 6 out of 6
Then add meat with onions and carrots to the rice, as well as spices and salt to taste. Stir and fry and spread for 5-7 minutes.

Bon Appetit!

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