Natural food colors in cooking are vegetables, fruits, berries, herbs and spices. To create a specific color and color in the rice, dyes are used when the rice is half-cooked. From berries, vegetables and fruits, as a rule, fresh juice is used, or the products are chopped very finely. A decoction can be made from herbs.
It is necessary
- 1 cup white rice, boiled until half cooked
- 1 tablespoon dye juice
- 0.5 teaspoon turmeric
- 0.5 cups water
- 1 teaspoon olive or vegetable oil
Instructions
Step 1
Mix the juice or spice with water.
Step 2
Pour into rice and stir.
Step 3
Add oil to a small saucepan or ladle and place the rice.
Step 4
Cover the rice with a lid and cook until cooked in the oven.
Step 5
Oven 180 degrees for 10-15 minutes.
Step 6
To create a variety of colors will help you:
Step 7
Barberry juice, red currant juice, cranberry juice and cherry juice give the rice a red color.
Step 8
Beetroot juice and raspberry juice will give a raspberry color.
Step 9
Tsvei "bordeaux" will be obtained when using buzgun (buzhgun, buzguncha) - pistachio tree galls, their decoction.
Step 10
When using turmeric, saffron, buckthorn fruit or carrot juice, the rice turns yellow.
Step 11
A pink or purple hue will give off red cabbage juice.
Step 12
Rice of a delicate purple color will be obtained from black currant juice.
Step 13
Green color will give: spinach juice, lacao (Chinese greens), juice of the peel of green (unripe) apples, unripe pistachios.
