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The most delicious pilaf with chicken. Authentic Uzbek pilaf with chicken - step-by-step cooking recipe

Recipes for pilaf with chicken are surprising in their variety. In addition to traditional rice, carrots, spices, onions and garlic, mushrooms, eggs and tomatoes are added to it. Among the existing methods and methods you can find recipes with the addition of cherry plum, pomegranate juice, raisins and seafood. Everyone will find a way that will appeal to all family members. This dish is served for a regular family dinner or on a holiday table.

The five most commonly used ingredients in recipes are:

First, it should be decorated with finely chopped herbs or placed on lettuce leaves. Guests will definitely enjoy this treat. When cooking, you must follow the recipe exactly so that the rice turns out crumbly and does not stick together. To do this, it is important to carefully follow the recommendations, maintain the specified proportions, temperature and cooking time. Even a beginner can cope with such work. Such food is prepared on the stove or using a multicooker for this purpose. taste properties and this is not reflected in the aroma.

Crumbly, tender, aromatic pilaf with chicken. It will be the main decoration on any table. Chicken cooks faster than other types of meat, and you will taste it without fat, delicious pilaf.

Chicken pilaf - a simple recipe in a pan

Although this recipe includes many ingredients, the pilaf is prepared quickly and turns out delicious.

You will need:

  • one onion;
  • rice - 185 gr;
  • two carrots;
  • six chicken drumsticks;
  • two cloves of garlic;
  • curry - 6 g;
  • mixture of black and red peppers - 12 g;
  • two bay leaves;
  • ten peppercorns;
  • boiling water - 300 ml;
  • paprika - 10 g;
  • salt - 15 gr.

How to cook pilaf in a pan:

  1. Chop the washed and dried chicken meat into portions.
  2. Pour vegetable oil into a deep saucepan with a thick bottom.
  3. Add the meat and fry until golden brown.
  4. Peel all vegetables.
  5. Chop garlic and onion.
  6. Grate the carrots.
  7. Place a separate frying pan and sauté the garlic and onion in it. After 5 minutes, add chopped carrots. After 5 minutes, turn off the heat.
  8. Rinse the rice grains thoroughly and add to the meat.
  9. Pour the roast in there.
  10. Pour boiling water over the food.
  11. Add all the dry ingredients and bay leaves.
  12. Let it cook for half an hour.
  13. Look under the lid from time to time, and if the water evaporates too quickly, add more. Bon appetit!

In a slow cooker

With a multicooker, the food can be prepared without any hassle. There is no risk that the rice will burn or run off.

Main ingredients:

  • chicken fillet - 0.5 kg;
  • one large carrot;
  • two cloves of garlic;
  • one onion;
  • rice - 260 gr;
  • water - 600 ml;
  • seasoning and salt - to taste;
  • oil of any kind - 30 ml.

How to cook pilaf in a slow cooker:

  1. Process vegetables according to standard procedure. The difference is that the carrots need to be grated and the garlic needs to be chopped.
  2. Cut the finished fillet into pieces.
  3. Fry the vegetables in a slow cooker for 10 minutes, then add the chicken and cook for another 15 minutes.
  4. Turn off the kitchen appliances, pour rice, spices, salt into the bowl, pour water, mix everything and cook in the “Pilaf” mode for 40-50 minutes.

In a frying pan

Delicate, ruddy, spicy pilaf with a light crispy crust comes out in a frying pan.

Product List:

  • white rice - 0.5 kg;
  • three carrots;
  • chicken fillet - 0.4 kg;
  • special seasoning for pilaf - to taste;
  • two onions;
  • salt - 15 g;
  • sunflower oil for cooking.

How to cook pilaf with chicken in a frying pan:

  1. Chop the peeled onions into large squares with a knife. It is necessary that the taste of onions be well felt in the pilaf.
  2. Cut the boneless chicken fillet into small pieces with a knife.
  3. Process the washed carrots on a coarse grater.
  4. It is good to warm up the frying pan, pour in oil and sauté the onion until it acquires a golden hue.
  5. After that, add pieces of meat to the onion.
  6. As soon as they turn white, add the carrots. Cook covered for 5 minutes.
  7. After time, add spices: you can add turmeric, cumin, red and black pepper, turmeric and salt.
  8. Fill the meat and vegetables with water so that it barely covers the layer of meat.
  9. Simmer for 25 minutes.
  10. During this time, rinse the round rice in several waters.
  11. Place rice on top of meat. Do not mix the layers under any circumstances.
  12. Pour water again.
  13. After 15 minutes, press six peeled cloves of garlic into the rice mixture; they will add spice to the dish.
  14. Cook the pilaf for another 10 minutes, turn it off and let it brew.

Cooking in Uzbek style in a cauldron

Real Uzbek pilaf is prepared with lamb, but many people find it too fatty. So let's prepare crumbly pilaf according to all the canons of the traditional recipe, but with chicken.

Required Products:

  • brown rice - 0.5 kg;
  • onions - 0.3 kg;
  • poultry breast - 0.5 kg;
  • vegetable oil - 150 ml;
  • two garlic heads;
  • salt - 15 g;
  • seasonings: cumin, paprika, turmeric - to taste.

How to cook chicken pilaf in a cauldron:

  1. Place the chicken breast under water, then dry and cut into slices.
  2. Prepare a cauldron with a thick bottom, pour sunflower oil into it and heat.
  3. Finely chop the peeled onion and throw it into the cauldron.
  4. Roll the chicken pieces in salt and pepper and add to the onion to fry.
  5. For the first 5 minutes we sauté big fire, then reduce the power and simmer for half an hour under the lid.
  6. Grate the carrots and add on top of the meat. Cook for 20 minutes.
  7. We take two heads of garlic, do not peel them under any circumstances, but only wash them under the tap.
  8. I also wash brown rice several times. We put salt and seasonings in it.
  9. We load the entire mass into the cauldron. Bury garlic in rice.
  10. Pour everything carefully boiled water, making sure that she does not mix the layers of the dish.
  11. The layer of water should be almost a centimeter higher than the layer of rice.
  12. Let the dish simmer for half an hour under the lid. After this, turn the rice over with a spatula and cook for another 30 minutes.
  13. Once the pilaf is ready, you can mix all the ingredients, let them stand for 15 minutes and serve.
  • spices - 12 g;
  • champignons - 0.15 kg
  • chicken meat - 0.3 kg;
  • salt - to taste;
  • onion - 1 pc.;
  • vegetable oil - 70 ml;
  • green onion arrows.

    • Cooking method:

    1. Process the onion by removing its skin.
    2. Chop the chicken meat into cubes.
    3. Cleaned fresh mushrooms randomly cut.
    4. Place the meat, mushrooms and vegetables in a frying pan and saute for vegetable oil. Cook for 5 minutes.
    5. Add grated carrots, salt and your favorite spices for pilaf.
    6. Mix the ingredients and add washed white rice.
    7. Continue frying for 2 minutes, then pour in water and start simmering, while turning the heat to minimum.
    8. In 20 minutes the food will be ready. Place it on plates and sprinkle with chopped herbs. Bon appetit!

    Let gourmets claim that only Uzbeks can cook real pilaf from lamb and only in a cauldron over an open fire. But I am sure that you can cook very tasty pilaf with chicken in a deep frying pan or pressure cooker, at home on a regular stove. I present to you a simple and quick recipe how to make chicken pilaf.

    Let's start cooking pilaf with chicken, but first, let's prepare the necessary ingredients.
    Ingredients for pilaf:

    • Chicken - 1 kg. ( better fillet or hips)
    • Rice - 500 gr.
    • Carrots 2-3 pcs. (400 gr.)
    • Onion 4 pcs. (400 gr.)
    • Garlic - 1 whole head
    • Vegetable oil

    Seasoning for pilaf with chicken:

    • 2 tsp barberry
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1 tsp salt

    Calorie content chicken pilaf— 235.82 kcal. per 100 grams.

    Recipe with photos for cooking pilaf with chicken:

    1. Rinse the rice several times until the water runs clear (this is to remove excess starch). Then pour water over the rice and let it sit.
    2. The chicken needs to be washed, dried and cut into pieces of 4-5 cm.
    3. Chop the onion.
    4. Chop the carrots (or you can grate them on a coarse grater).
    5. Pour in vegetable oil to about 1 cm and as soon as the oil is hot, add the onion and immediately mix. Fry the onion until translucent for 2-3 minutes.
    6. Place the chicken in the oil and fry for 5-7 minutes, stirring occasionally.
    7. Then add the carrots and fry for another 3 minutes, stirring.
    8. Pour boiled water so that it covers the meat, add spices for pilaf and mix. Cover with a lid and simmer for 15 minutes.
    9. After that, spread the rice on top of it all in an even layer (do not mix!!).
    10. Pour boiling water over everything 1-1.5 cm above the level of the rice. Cover with a lid. Reduce heat and cook for 15-20 minutes.
    11. By this time, almost all the water has boiled away, stir the pilaf and stick garlic into it. We make small holes all the way to the bottom so that all the water boils away. After 10 minutes, turn it off and let it brew under the lid for another 20 minutes.

    I hope you no longer have any questions about how to make pilaf with chicken, but if you still have, write them in the comments and I’ll try to answer.

    Pilaf for 4-5 servings

    • Rice (my husband likes crumbly pilaf, for him I take long-grain, and when I make it to my liking, then short-grain) 400 g;

    • Chicken chicken legs 5-6 pieces (small);
    • Medium carrots 3 pcs;

    • Onion 2 medium heads;

    • Garlic 5 small cloves;
    • Vegetable oil (I used corn oil);
    • Salt;
    • Ground pepper.

    Let's start cooking chicken pilaf at home

    1. Take the rice and rinse it with water. I often use rice from bags for cooking, so I don’t rinse it, but simply pour hot boiled water over it and let it steep.
    2. Meanwhile, we cut the carrots into small slices, sometimes I grate them on a coarse grater (it also turns out delicious).

    3. Cut the onion into small squares.

    4. Rinse the chicken legs with water.

    If you have a cast iron pan, then it will work just fine. If not, then it is better to choose a pan with thicker walls.
    I use a cast iron pan:
    — I pour in vegetable oil, after the oil is hot, I throw in the onions.
    — I fry until golden brown, the main thing is not to burn, otherwise it will have a bitter taste.


    — I add chicken legs and salt. Stir and fry for 10 minutes over high heat.
    — I put the carrots on top, without stirring, I make the flame quieter, cover with a lid and simmer for 5-7 minutes.

    I drain my rice and add it to the pan, adding two glasses of water. Stir, cover with a lid and leave to cook for 15-20 minutes. then open the lid, without stirring, insert the garlic cloves deeper into the rice, cover with the lid again, simmer for another 5-10 minutes
    Distribute carrots evenly

    PILAF IS READY!
    Before serving, I remove all the legs from the pilaf so as not to damage them, mix them well, put them on a plate for everyone, and put chicken legs on top.
    As you can see, preparing chicken pilaf at home is not at all difficult!

    Bon Appetit!

    Oriental cuisine is loved for its diversity, brightness of flavors, satiety and beauty of dishes. Thanks to Uzbek culinary specialists, we have the opportunity to enjoy pilaf. There are many options for preparing this dish, some of them are a simplified version classic dish. This category includes a recipe with chicken.

    How to cook pilaf with chicken

    A cauldron is traditionally used for cooking. If you don’t have such dishes, you can use any other deep and thick-walled dishes. It is advisable that chicken pilaf be prepared in a cast iron container, which will ensure uniform heating of the products. Using thin pans will cause the rice to constantly burn and lose its beautiful view.

    Food preparation

    White crumbly varieties of rice (for example, long-grain, steamed) are suitable for pilaf; however, some cooks use brown grains and even other grains - bulgur, pearl barley, etc. - to prepare the Uzbek dish. First, the main component is soaked in lightly salted water for 40-50 minutes. To make rice grains crumbly, several rules are taken into account:

    • The grains should be washed several times until the water becomes clear;
    • clean rice is dried with a clean towel;
    • After this, the grains can be slightly fried in a frying pan.

    The chicken for the dish should be young and not too fatty. Boiler chicken is ideal because its meat cooks quickly and is juicy. Any chicken parts are suitable for preparing the dish - legs, breast, hearts, fillets, wings. Unusual, economical and tasty pilaf is obtained from chicken stomachs. When using whole parts of the bird, they are simply placed on top of the rice in a cauldron, and the fillet is cut into small pieces and mixed with other ingredients. Before cooking, the meat is thoroughly washed to remove any remaining blood.

    Recipes

    A dish of rice, vegetables and various types of meat is called pilaf. There are a lot of variations in its preparation: Azerbaijani, Uzbek, Tajik, Turkmen, and others. In every recipe, regardless of the type of meat used, rice is a mandatory component. The technology for preparing pilaf with chicken is practically no different from the classic recipe (with the addition of lamb), except that it takes less time to fry the chicken.

    In a frying pan

    If your family loves pilaf, but there is no time to prepare its classic version, the chicken recipe will serve as an excellent alternative that will save time on cooking. Rice should be prepared in advance by soaking it in water for at least 2-3 hours, or better yet, overnight. In the morning, the cereal is washed several times - this will prevent the grains from sticking together during the cooking process. Described below step by step recipe pilaf with chicken in a frying pan.

    Ingredients:

    • spices (to your taste: turmeric, cumin, garlic, barberry, in the set);
    • large young carrot;
    • fillet or other parts of poultry – 0.5 kg;
    • rice (preferably steamed) – 0.2 kg;
    • frying oil;
    • bulb.

    Cooking method:

    1. Chicken should be fried in a frying pan over high heat (5 minutes on each side).
    2. While the meat is roasting, prepare the carrots and onions by peeling and chopping them.
    3. Reduce heat, add vegetables and seasonings to the fillet.
    4. After 10 minutes, place the rice grains in a bowl and add 2 cups of water.
    5. Close the lid tightly and simmer the dish over low heat for at least half an hour (the liquid should evaporate) without opening the lid.

    In the cauldron

    Fans of pilaf are of the opinion that the dish is tastier when cooked in a cauldron. If you have the opportunity, cook chicken rice in a traditional cookware; your time and effort will be well spent. It is better to use long-grain rice, and you can use any chicken parts, including wings, legs and thighs. How to cook chicken pilaf in a cauldron?

    Ingredients:

    • butter – 7 tbsp;
    • chicken fillet – 0.2 kg;
    • garlic head;
    • large young carrots;
    • rice cereal – up to 250 g;
    • bulb;
    • cumin, powdered ginger, saffron, barberry - a little bit.

    Cooking method:

    1. The first step is to put a cauldron on the fire and put oil inside it.
    2. When the oil boils, add chopped carrots and onions. After 5 minutes, pieces of meat are placed in the cauldron.
    3. When the chicken has a crust, add rice.
    4. Separately, you need to boil 2 tbsp. water, then add it to the dish along with spices.
    5. Using a spoon, level the surface of the rice and place an unpeeled head of garlic on top. The lid is then tightly closed.
    6. Delicious pilaf with chicken fillet will be ready after 20 minutes, but the lid must not be opened and the fire should be low.

    Uzbek

    Uzbeks prepare treats exclusively with meat; not only lamb, but also chicken can be used. Tender and juicy chicken goes well with dry rice and vegetables. All ingredients exchange aromas during the stewing process, ultimately giving the incomparable wonderful taste of real pilaf. To cook delicious dish, you should choose fatty parts of the chicken, for example, thighs. Below is a recipe for Uzbek pilaf with chicken, which looks like the photo.

    Ingredients:

    • garlic heads – 2 pcs.;
    • seasoning mixture;
    • thighs – 0.5 kg;
    • medium-sized onion – 2 pcs.;
    • carrots – 3 pcs.

    Cooking method:

    1. Wash your thighs. Pour some oil into a cauldron or thick-walled pan and heat it. Fry the onion in a bowl.
    2. Season the chicken, place in a cauldron/saucepan, fry over high heat for 5 minutes, then reduce the intensity to minimum and simmer the meat for half an hour.
    3. Place carrot shavings on top of the meat and simmer for 20 minutes.
    4. Rinse the rice grains under water, pour into a cauldron/saucepan, add 1 tsp. spices, mix. Place 2 garlic cloves on top.
    5. Separately, boil water (1.5-2 tbsp.), pour it into the dish so that the liquid rises almost 1 cm above the rice.
    6. Simmer for half an hour, then stir the ingredients and cook for another 30 minutes. After turning off the oven, leave the dish to sit for a quarter of an hour.

    With mushrooms

    There is no shame in feeding guests this dish - it turns out very aromatic, beautiful, satisfying and tasty. To prepare chicken pilaf, it is better to choose parts of the meat with skin (this will make the rice more moist rather than dry). You can use any mushrooms, the main thing is that they are fresh. You can add some zest to the pilaf by sprinkling the meat with curry powder in advance. How to properly make pilaf with chicken and mushrooms?

    Ingredients:

    • chicken breast – 0.6 kg;
    • garlic cloves – 3 pcs.;
    • champignons (or other mushrooms) – 0.3 kg;
    • spices;
    • large carrots – 2 pcs.;
    • frying oil;
    • large onion;
    • steamed rice - 2 tbsp.

    Cooking method:

    1. Divide the breast into several pieces.
    2. Wash the mushrooms, dry with a towel, cut into small slices.
    3. Chop the peeled vegetables and fry in oil until golden brown.
    4. Place the fried onions and carrots in a separate container, and fry the chicken in the vacated frying pan (in the same oil).
    5. Return the vegetables to the frying pan, add the washed rice grains here, and stir the ingredients.
    6. Place garlic cloves on top of the mixture and add spices. Fill the dish with boiling water so that it is 1 cm above the rice.
    7. Close the pan and simmer the pilaf over low heat for 20 minutes.
    8. Fry the mushroom component and add to the pan. After 15 minutes you can try the dish.

    Dietary

    The calorie content of this dish is only 110 kcal (the amount indicated is per 100 g). To prepare, nutritionists advise taking chicken wings or breast. Pieces of meat should be cut into several pieces and pre-fry until golden brown - this will speed up the cooking process. If you understand the process step by step and look at the photos, then making dietary pilaf with chicken will be easy.

    Ingredients:

    • zira – ½ tsp;
    • large carrots – 2 pcs.;
    • wings – 6 pcs.;
    • steamed/long-grain rice – 1 tbsp.;
    • spices;
    • garlic head – 2 pcs.;
    • bulb.

    Cooking method:

    1. Divide the wings into three parts at the joints, fry until crusty, then add cumin to the frying pan and keep the food on the fire for another 5 minutes.
    2. Next, add carrot shavings, finely chopped onions, and unpeeled heads of garlic.
    3. After 10 minutes of frying, add rice with 2 cups of water to the container.
    4. When the liquid boils, cover the pan with a lid and simmer the dish for 20 minutes.

    In a slow cooker

    Preparing a dish using a kitchen appliance is much easier and faster. At the same time, you should not limit yourself to the standard set of products - rice, spices and meat. The recipe for chicken pilaf in a slow cooker provides the ability to add dried fruits. Raisins, dried apricots and prunes will highlight the taste of the meat, making it slightly sweet. How to cook pilaf in a slow cooker with chicken?

    Ingredients:

    • onion – 0.2 kg;
    • seasonings;
    • chicken – 0.5 kg;
    • garlic cloves – 3 pcs.;
    • rice groats – 2 tbsp;
    • carrot - 1 large.

    Cooking method:

    1. Divide the meat into small pieces (about 50 grams).
    2. The onion should be cut into half rings, the carrot should be grated.
    3. After activating the “Bake” option, grease the bowl with oil and place the chicken inside. Consider how long you need to cook the meat: the chicken should fry in 20 minutes, then add chopped vegetables to it.
    4. After 10 minutes, add seasonings, rice grains, garlic cloves, 4 tbsp. water.
    5. After mixing the ingredients, switch the device to “Pilaf”, close the lid and do not touch the dish until the beep sounds.
    6. After turning off the multicooker, leave it to brew for 10 minutes, after which you can eat it.

    In the oven

    This hearty, easy to prepare and very tasty dish is prepared in different ways. Some people prefer to make pilaf in the oven: this way the dish turns out to be low-calorie. The effect is achieved due to the absence of the need to fry foods in vegetable oil for a long time. Even an inexperienced cook can cook delicious pilaf in the oven with chicken. For this purpose, you can also use a casserole dish, a thick frying pan or tempered glass dishes. Below is how to cook pilaf in a pot in the oven with chicken.

    Ingredients:

    • garlic cloves – 2 pcs.;
    • chicken fillet – 0.5 kg;
    • bulb;
    • young carrots – 2 pcs.;
    • rice – 1.5 tbsp;
    • seasonings

    Cooking method:

    1. Fry the onion rings for 1-2 minutes, add carrot chips to the container.
    2. After 5 minutes, chicken pieces are added to the vegetables, while the heat is reduced to low.
    3. Remove the pan from the heat after 15 minutes, add crushed garlic to the ingredients, mix and transfer the contents of the dish into the pot.
    4. The washed rice is added along with seasonings to the baking container. Water is added last (approximately 500 ml). Pilaf with chicken meat is prepared for about 45 minutes.

    With the help of a modern kitchen assistant, any side dish or meat dish It turns out just as good as something cooked on the stove. Food from a steamer has a great advantage over traditionally boiled/fried foods. Food from the appliance retains the integrity of taste, texture, maximum quantity valuable substances. Below is a description of how to cook pilaf in a double boiler with chicken so that it comes out like in the photo.

    Ingredients:

    • long grain rice - 1 tbsp.;
    • seasonings;
    • chicken (breast/fillet) – 0.5 kg;
    • young medium carrots – 4 pcs.;
    • frying oil;
    • large onion.

    Cooking method:

    1. Fry onion rings and carrot cubes (this will take 10 minutes).
    2. Cut the breast/fillet into 2x2 cm pieces, add to the pan, season.
    3. Fill the steamer with prepared ingredients: browned meat, vegetables, soaked rice. Fill the ingredients with water until it slightly exceeds the level of the food.
    4. Turn on the device for an hour, and after this time you can enjoy a delicious, dietary dish.

    In Azerbaijani

    This traditional dish is prepared in Asia, it combines the sweetish taste of dried fruits and spicy aroma spices Tender chicken harmonizes well with other ingredients, so it is preferable to tougher lamb or pork. Azerbaijani-style pilaf with chicken and dried fruits will satisfy the requirements of any gourmet. To prepare the dish, it is better to take basmati rice or steamed grains. Do not skimp on oil when stewing - this way the dish will not be dry.

    Ingredients:

    • 1st grade flour – 0.6 kg;
    • chicken fillet – 2 kg;
    • butter – 120 g;
    • spices;
    • rice cereal – 0.9 kg;
    • large white onion;
    • raisins and dried apricots – 400 g;
    • saffron – 5 g;
    • eggs – 2 pcs.

    Cooking method:

    1. Rinse the rice several times, place it in boiling water, and cook until half cooked.
    2. Place the porridge in a sieve, allowing the liquid to drain.
    3. Divide the chicken into pieces and wash them.
    4. Fry onion half rings in butter. Place the meat in a frying pan (heat should be moderate), fry the chicken until cooked.
    5. Dried fruits should dry after washing, then cut the dried apricots into strips.
    6. Fry the raisins with dried apricots in butter at low heat intensity, stirring the dried fruits constantly.
    7. Combine in a bowl raw eggs, a small amount of water, ghee, salt. Whisk the ingredients with a whisk/fork. Add flour here and knead until smooth.
    8. Roll out the dough thinly.
    9. Heat the cauldron, grease with butter. Place a layer of dough in a container, which is also greased with butter (melted).
    10. Divide the rice into 2 equal parts, place half on the dough.
    11. Melt the remaining butter and mix with saffron. Divide the resulting mixture in half as well. Pour one part into the cauldron.
    12. Then pour the second half of the rice into the container, pour the rest of the oil with saffron on top.
    13. Close the casserole with a lid and place on low heat. Keep the dish on the stove until the liquid from the dish has completely evaporated (this will take about a quarter of an hour).
    14. Ready dish Place on a plate and garnish with dried fruits. Cut the baked dough into segments and place on top of the rice, divided into diamonds. Place chicken pieces and fried onions between the shortcakes.

    Seasonings

    Each housewife selects seasonings for food according to her taste. However, it is advisable to use traditional spices for chicken pilaf. Cumin, cumin, barberry and red pepper are the main ingredients for the Uzbek dish, while turmeric, saffron and coriander are optional ingredients in pilaf. To make the rice have a beautiful color, add yellow spices (turmeric, saffron) and roast carrots.

    To ensure that the dish has a bright aroma, seasonings should be used exclusively fresh. So, you should take black or red peppercorns and grind them yourself while preparing pilaf. Before adding seasonings, they are combined in a separate dry container, and only then poured into the dish. If you want to add fresh chili, you should not chop it, but add it whole. This way, the spiciness of the pepper will be eliminated during the heat treatment, and the rice will acquire a special piquancy.

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