Milk pilaf

Cooking pilaf Learning to cook pilaf from master culinary master Stalica is a pleasure. Description of his recipes, like a poem. You do not need to talk a lot about plov's recipe, take it and cook it. This pilaf is meatless. The dish is prepared with milk and melted butter. Of course, as in any recipe, there are also secrets here. If you follow the advice of Stalik, the dish turns out to be excellent! The most important thing is to make crampons. This is a cake that is placed on the bottom of a pan with a thick bottom. For what? To our pilaf is not burned. If you do not have saffron, take turmeric. And be patient. Bon Appetit!

Cooking pilaf Learning to cook pilaf from master culinary master Stalica is a pleasure. Description of his recipes, like a poem. You do not need to talk a lot about plov's recipe, take it and cook it. This pilaf is meatless. The dish is prepared with milk and melted butter. Of course, as in any recipe, there are also secrets here. If you follow the advice of Stalik, the dish turns out to be excellent! The most important thing is to make crampons. This is a cake that is placed on the bottom of a pan with a thick bottom. For what? To our pilaf is not burned. If you do not have saffron, take turmeric. And be patient. Bon Appetit!

Ingredients:

• Milk 1 l
• Water 200 ml
• Long grain rice 250 g
• Honey 1 tbsp. l.
• Baking oil 2 g
• Salt 1 tbsp. l.
• Saffron ground 2 g
• Wheat Flour 100 g
• Water 100 ml
• Salt 1 pinch
• Grated oil 10 g

Instructions

• Step 1 To prepare milk pilaf, take long-grain basmati rice, milk, salt, melted butter, honey, saffron; for the cakes we need flour, oil, water and salt. Cook the pilaf in a saucepan with a thick bottom.
• Step 2 Rinse, soak in warm, salted water for 6-12 hours. Preferably, at night. To merge the water.
• Step 3 Prepare the cake. In the sifted flour pour in salt, add butter melted, pour in water. Knead the dough. Leave it on the table. Periodically remix the resulting bun.
• Step 4 Before boiling the milk, add 200 ml of water to the pan first, so that the milk does not get burnt, and then milk, 1 tbsp. l. with a slide of salt. Boil the milk.
• Step 5 Add to the boiling milk rice. Cook rice for 12-13 minutes, stirring constantly.
• Step 6 Dump the rice into the colander. Let the milk drain off. If necessary, pour a glass of hot water onto the rice.
• Step 7 While the rice is draining, cook the pan. At the bottom, put half a tablespoon of melted butter.
• Step 8 The dough is rolled into a cake, the diameter from the bottom of the pan. Put the cake on the bottom of the pan. Put on a slow fire. (I used a divider). The fire must be very quiet.
• Step 9 Transfer the rice with a soft noisy or saucer, as the rice is tender, can break. Rice we put a slide so that it does not touch the hot walls of the pan. Rice on the bottom will save from sticking sticks. Do not ram. The rice should breathe.
• Step 10 Close the pan with a lid with a napkin. The napkin will absorb all the moisture from the rice. Leave the pan on a quiet fire for 30-40 minutes. Moisture will collect on the lid of the pan.
• Step 11 In the meantime, prepare saffron. A few threads of saffron grind with salt in a mortar. Dilute 2 tbsp. l. boiling water. Leave to insist.
• Step 12 Open the pan after 40 minutes. Wipe cover. If necessary, take a fresh dry napkin. Make a deepening in a rice hill. Add 1.5 tbsp. l. melted butter and 1 tbsp. l. honey.
• Step 13 On top of rice pour infusion of saffron.
• Step 14 Close the lid of the pot again, with a napkin. Leave on low heat for another 10-12 minutes to evaporate the liquid.
• Step 15 You can judge the readiness of a plov by the shape of rice. If the rice is bent in the form of a banana, then it is very dry, you need to sprinkle with water. If the grains are even, remove the pan from the fire. Pilaf is ready!
• Step 16 Serve the pilaf to the table hot on a flat platter. You can decorate it with pieces of ruddy.