Ingredients for making sweet pilaf in a slow cooker
- Raisins 100 grams
- Dried apricots 100 grams
- Prunes 100 grams
- Steamed rice 1 multi-glass
- Purified water 1 multi-glass
- Sugar 2 tablespoons
- Butter 30 grams
- Main ingredients: Raisin, Dried apricots, Prunes, Oil, Rice, Sugar
- Serving 4 servings
- World Cuisine
Colander - 2 pieces, paper kitchen towels, a kitchen knife, cutting board, crock-pot, multi-cup, wooden or silicone kitchen spatula, portioned plate.
Cooking sweet pilaf in a slow cooker:
Step 1: prepare dried fruits.
Such yummy is an ideal breakfast, dinner or afternoon snack for both children and adults, so if you want to feed your beloved family healthy food, let's start cooking. First of all, put on a medium fire a kettle with ordinary running water, let it boil. In the meantime, we carefully sort through all the dried fruits indicated in the recipe, take them off in a colander, rinse, after a while scald with boiling water and dip them with paper kitchen towels. Dried apricots with prunes are sent to a cutting board and chopped into small pieces of the desired size and shape with a sharp kitchen knife, for example, from 1 to 2-2.5 centimeters in size, although when they are chopped finer, the dish is tastier. We throw the slices into a bowl with raisins and move on.
Step 2: prepare rice and other ingredients.
We cover the countertop with a kitchen towel, pour steamed rice on it and rid it of any kind of litter, such as pebbles or husks, if, of course, one is available. Then pour the grains into a clean colander, rinse about 6-7 times or until clear water goes, and leave in the sink until use so that the glass is excess liquid. After that, put the remaining ingredients on the countertop, which will be needed to prepare a sweet miracle, and proceed to the next, almost final step.
Step 3: prepare a sweet pilaf in a slow cooker.
We insert the plug of the multicooker into a socket, install a special Teflon bowl in its recess, put a piece of butter there, select "Frying" or "Baking" mode and press the "Start" button. After one or one and a half minutes, when the fat melts and also slightly warms up, put the prunes and dried apricots with raisins in it, sprinkle them with sugar and fry for 7-10 minutes, constantly stirring with a wooden or silicone kitchen spatula.
Then turn off the multicooker, set a new one "Extinguishing" or "Pilaf" mode for 30 minutes, add to the dried fruit the rice that managed to dry, fill everything with purified water at room temperature, cover the kitchen appliance with a tight-fitting lid and press again "Start".
Now we are waiting for the miracle technique to do the main work and turn off, notifying about it with the appropriate sound signal. As soon as this happens, we are in no hurry to remove the lid, we leave the pilaf to brew in the bowl for at least 10-15 minutes. Then very carefully loosen the resulting yummy to a homogeneous consistency, distribute it in portions on plates and invite the family to try a delicious creation.
Step 4: serve sweet pilaf in a slow cooker.
After insisting, sweet pilaf in a multicooker is mixed, laid out in portions on plates, optionally supplemented with honey, fried nuts of any kind, sunflower or pumpkin seeds, fresh fruits or berries and put on the table as a main course. Savor it with a fresh, hot, only brewed tea, so cook with love, enjoy and be healthy!
Enjoy your meal!
- if there is no "Pilaf" mode, the dish can be prepared using the "Porridge" or "Rice" functions;
- despite the fact that some chefs consider replacing sugar with honey to be practical and healthier, this is a mistake, because during prolonged heat treatment at high degrees, this ingredient loses almost all of its beneficial properties, and also releases oxymethylfurfural, a product of the chemical decomposition of sugars, harmful affecting the central nervous system of people and contributing to the development of malignant tumors;
- very often, together with dried fruits, several types of nuts are added to the bowl, but you shouldn’t be too zealous with their number, otherwise the taste of the prepared dish will be too tart. It is better to use no more than two varieties at a time, for example, walnuts and cedar, almonds and pistachios, cashews and hazelnuts, or mix them as you like;
- raisins, dried apricots and prunes - unprincipled dried fruits, sometimes their set is supplemented with dates, bananas, apricots, dried cherries, strawberries, pears and many others. Also very often put a little zest of lime, lemon or slices of fresh pineapple. But the dried apples in this dish turn into not very pleasant porridge, although candied fruits from this fruit remain whole and beautiful;
- some housewives add frozen currants, gooseberries, blackberries or raspberries to the bowl with rice, they perfectly complement the taste of sweet pilaf;
- This recipe is suitable for a multicooker of any brand.