According to the Asian traditions of cooking pilaf, rice must be washed well and soaked in warm water with the addition of salt. The soaking time depends on the particular type of rice. If its characteristics are unknown, then you need to be guided by the color of the grains, which should acquire a milky white color.
The dispute about whether it is necessary to soak rice intended for pilaf does not make sense, since it depends on the cooking technology. No wonder the Turkish proverb says "there are as many types of pilaf as there are cities in the Muslim world." The main differences lie not only in the compatibility of zirvak products - frying in vegetable oil from onions, carrots, meat, fruits, vegetables, spices, but also in the preparation of the cereal component. After all, rice is sometimes combined with zirvak during the cooking process, and in some cases it is stewed separately. This dish appeared in the Middle East along with the rice cultivation culture (II-III centuries BC), and then it was picked up by the inhabitants of Central Asia, and if you take the Central Asian pilaf as an example, then rice is always soaked for it. The only question is which rice to steep and how long.
Is every rice suitable for pilaf
Since as a result of cooking pilaf, the rice should turn out to be moderately crumbly, but not dry, not every type of rice is suitable for this dish. Each swimmer will have to adapt to the varieties sold in their region, because each of them requires a different approach to business. For example, the most popular rice for pilaf in Uzbekistan is the famous "dev-zira" grown in the Fergana and Andijan regions. Some varieties of "dev-zira" can be found on the territory of Kyrgyzstan, in Uzgen. Uzgen rice "Chungara" is lighter and more starchy, but has excellent water absorption.
If the subspecies have differences, then they are insignificant. The grain is elongated, but not thin in the circumference, the color of the starchy powder after washing can vary from pink to brick. Even rice, washed to transparency, is usually not pure white, but with some brown or red blotches. Russian housewives most often use in pilaf the round-grain Krasnodar variety or the long "Basmati" imported from Pakistan and Afghanistan.
It is quite possible to make delicious pilaf from Krasnodar rice, only it is somewhat softer than Uzbek varieties, and, therefore, soaking should be less long. Basmati can also differ in quality depending on the growing area. The content of starchy substances in it can be practically zero, which does not benefit the taste of pilaf. The principle of "the whiter and smoother the surface of the grains" is not suitable for choosing rice. On the contrary, it must have roughness in order to better absorb water, fat, spices.
Rice soaking rules
A high coefficient of water absorption is the main criterion for rice suitable for pilaf. Even after spending several hours in water, it will not stick together in pilaf and will not fall apart into small pieces. Before soaking rice, it should be rinsed many times under running cool water, which is called "to clean water." This is done in order to wash off excess powdery bloom, which contributes to the cooking of viscosity. Even if at first glance the rice seems absolutely clean, it should be rinsed 5-6 times before steeping for many hours.
"Dev-zira" requires long soaking from an hour to 10, 3-4 hours is considered optimal. In addition, the water should protrude a few centimeters above the surface of the rice to prevent it from coming into contact with air, which will cause excessive softening. You can fill it with water at room temperature or slightly warm with a pinch of salt, but not hot.
If there is no reliable information about the type of rice on the packaging, and pilaf is prepared from it for the first time, then you should observe the grain during the soaking process to determine its readiness. The indicator is the uniform milky white color of the grains. In order not to be mistaken in case of inexperience with time, you can limit yourself to 1, 5 - 2 hours. This time range is indicated by most Central Asian pilaf recipes.
Soaking is also necessary in order for the grains to reach their condition almost simultaneously during the cooking process. Having already laid out the soaked rice in a cauldron and flooding it with water (if necessary) 1–1.5 cm above the surface of the rice, it is important not to simmer it over low heat, but to boil it for 7-10 minutes at a boil without closing the lid. Only after that, the fire is reduced to a minimum and the pilaf is cooked for another 10 minutes over low heat, and then turns off. The cauldron is wrapped on top with a towel so that the gaps between the lid and the dishes are closed. So the rice reaches the condition for another 10-15 minutes. With this cooking technology, the rice will be moderately crumbly and saturated with the aroma of all the ingredients in the zirvak.
