All housewives know that the quality of rice depends on how tasty and beautiful the pilaf comes out.
What subtleties are worth noting:
1. If you're preparing pilaf for gourmets and aesthetics, or have decided to treat your homemade people with a real dish of Uzbek cuisine, buy rice of only two varieties: devzira and alanga.
2. A more modest pilaf can be prepared from almost any rice, including that sold at the nearest grocery store. Preference for producers of uninhabited rice must be given preference.
3. Before cooking, soak a few spoons of the product to assess its behavior.
4. Before sending to the pan, rice must be in the water for at least 3 hours. For these purposes it is worth taking good quality water purified drinking water.