How to make pilaf crumbly and not sticky

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If the rice does not turn out crumbly during the cooking process, the pilaf begins to resemble porridge. Therefore, it is worth knowing what mistakes make it impossible to prepare a quality dish. Most often, the reason lies in four shortcomings.

Excess starch

If a large amount of starch remains in the rice, it will inevitably stick together. Therefore, you should always soak the groats. It is best to use warm water with a small amount of salt.

Half an hour will be enough for this process.

Stirring

Some housewives are afraid to leave rice without water in the cauldron, so they pour in liquid almost immediately. However, it is definitely worth frying the rice for 1-2 minutes.

Water temperature

During the cooking process, water or broth is poured into the rice, depending on the recipe. If you want the pilaf to be beautiful and tasty, then use hot liquid instead of cold.

Amount of water

We are used to the classic proportions: take twice as much water for one part of rice. But this rule is correct only if we cook pilaf with steamed rice.

Depending on the type of cereal, there may be proportions. For example, basmati and jasmine require 1.5 times more water.