What kind of rice to choose for pilaf, so that it does not become soft and does not turn into porridge

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Choosing the best rice for dishes is not an easy task. Each person has their own preferences. Some people like a hearty and fatty dish, others prefer only lean pilaf.

Most often, the criteria for evaluating rice are as follows:

• crumbliness, as an ideal pilaf should not look like porridge;< /li>
• brightness, the brighter the pilaf, the better the dish;
• fullness of taste. The dish should be hearty, fatty and rich.

Therefore, you should choose the strongest transparent variety for pilaf. The grain should be of medium length.

It is not recommended to use Indian or Thai varieties of rice for pilaf, which are too soft and boil quickly. Such rice will definitely turn into porridge.

Round varieties are usually the most sticky. They should not be used for cooking.

Uzbek, Italian or Tajik rice is the best option for pilaf. Such a product takes longer to cook, but it will remain crumbly and aromatic in the pilaf.