Rice with raisins is an excellent combination for a lean meal that is nutritious enough and at the same time does not contain animal fats and proteins. Use these ingredients to make a fragrant vegetarian pilaf or flavorful dessert.
Vegetarian pilaf: rice with raisins and nuts
Ingredients:
- 1 tbsp. white long grain rice;
- 80 g of raisins;
- 50 g of dried apricots and almonds;
- 1 carrot;
- 2 tbsp. water;
- 1 tsp each cumin (cumin) and turmeric;
- a pinch of ground black pepper;
- 1/3 tsp salt;
- 2 tbsp. sunflower oil.
Transfer the rice to a deep bowl and rinse well. Fill it with cold water for 10 minutes, then transfer it to a fine-mesh colander and drain all the liquid. Transfer the wet rice to a thick napkin and dry. Wash dried fruits, cut dried apricots into pieces. Grate the carrots. Chop the almonds with a knife, but not into crumbs.
Pilaf will turn out to be more crumbly if you let it stand for 15-20 minutes after cooking, wrapping the dishes in a warm blanket or blanket.
Heat oil in a cauldron or small saucepan over medium-high heat, not boiling. Pour in cumin and black pepper, add carrots, nuts and dried fruits and fry everything for 2 minutes, stirring constantly with a wooden spatula. Add rice and cook for a minute until golden.
Heat water to 50-60oC, completely dissolve salt and turmeric in it and pour into a cauldron. Close it tightly with a lid and cook pilaf for 25-30 minutes until the liquid boils away. Stir and serve.
Rice and raisin milk dessert
Ingredients:
- 3/4 Art. round grain rice;
- 1/2 tbsp. raisins;
- 2, 5 tbsp. milk;
- 2 sticks of cinnamon;
- a pinch of ground dried ginger and nutmeg;
- 1/3 tsp salt;
- 1/2 tbsp. Sahara.
Milk rice dessert can be easily turned into a lean dish by replacing regular milk with coconut or soy milk.
Soak the washed rice in large amounts of cold water for 2 hours. After 1 hour and 40 minutes from the specified time, pour 2 tablespoons into a saucepan or medium saucepan. milk, add spices and salt, throw cinnamon sticks and put on high heat. Bring the liquid to a boil, immediately reduce the cooking temperature to the lowest setting, and cover the pan with a lid for 15 minutes.
Remove the water from the rice by throwing it back on a sieve and pour it slowly into the seasoned milk, stirring well with a spoon. Boil everything again, immediately reduce the heat to low and cook the porridge as much as necessary until the liquid disappears. Stir in raisins and sugar and simmer the dish for another 15 minutes, without stirring. Pour the remaining milk (0.5 tbsp.) Over it, stir and bring to readiness already at an average temperature for 15-20 minutes. Remove the cinnamon sticks and place the rice and raisins on the bowls.
