Sweet pilaf - 6 recipes how to cook in a slow cooker and in the oven

Sweet pilaf is a little unusual dish for us. But once you try it, you will want to once again cook this unusual variation.

Classic sweet pilaf with raisins in a cauldron

This dish is prepared without the usual spices, garlic and other ingredients. Most of them are replaced with sweet ingredients.

Necessary components:

• rice - 1 kg;
• butter or vegetable oil - about 250 g;
• onions with carrots - 2 pcs.;
• raisins - 1 tbsp .;
• salt - to taste (no more than 2 tsp.).

In the original, such pilaf with dried fruits is cooked in fat tail fat or cottonseed oil. But it’s more realistic to replace them with a mixture of vegetable and butter.

Sequencing:

1. Rinse the raisins well.
2. Prepare vegetables, chop onion rings, carrots - thin straws.
3. Rinse the cereal.
4. Put the cauldron on the stove, heat the mixture of oils well. Fry the onion in it, put it on a plate.
5. Put boiling water (about a liter). Meanwhile, put the carrots in the cauldron and fry until it changes color. Pour in boiled water and cook for 7 minutes.
6. Add raisins. After 10 minutes, salt, increase the heat and, as soon as the water boils, pour the cereal. If you need to pour some more liquid.
7. Cook over medium heat without a lid for a third of an hour without stirring.

At the end, remove the fire to almost a minimum and simmer the dish for another 25 minutes.

With the addition of dried fruits and honey

Sweet pilaf with raisins and dried apricots will appeal to children and adults. This is a great breakfast dish.

The required set of components:

• groats - 0.5 kg;
• dried apricots - 300 g;
• raisins - a 2000-gram packet;
• butter - 150 g;
• salt - ½ tsp

Cooking process:

1. Pour dried fruit with water and leave for an hour. Rinse and dry. Finely chop the dried apricots and mix with raisins.
2. Rinse the cereal.
3. Melt 75 g of oil in a cauldron and put in it about a quarter of the total number of dried fruits, then the same amount of rice.
4. Alternate layers until the products run out. Pour melted butter.
5. Dissolve salt in water and pour into a cauldron.

Simmer on low heat for at least an hour. Top up with water if necessary.

How to make pumpkin in the oven

You can cook sweet pilaf in a large pumpkin. It is worth saying that such a dish looks very impressive.

Necessary components:

• pumpkin - 1 fruit;
• rice - 3 tbsp .;
• raisins - a 200-gram packet;
• prunes - 200 g;
• butter - a 75 gram slice;
• sugar - 1 tbsp. l .;
• salt and oil - as needed.

Sequencing:

1. Prepare a pumpkin. Rinse, cut off the top and remove the seeds along with the pulp. On the pulp, use a sharp knife to make shallow but frequent cuts.
2. Fill the fruit with boiling water, cover with the top (instead of the lid) and wait until the water has completely cooled.
3. Pour dried fruit with water. Remove, cut prunes into slices and mix with raisins. Add sugar.
4. Divide the cereal into 3 parts. At the bottom of an improvised pan, lay out a portion of rice and dried fruit. You should get three layers of rice and two dried fruits.
5. Melt the butter, add a little salt and pour into a pumpkin. Pour in hot water.
6. Lubricate the fruit with oil, cover with foil and put in the oven.

Bake for at least one and a half hours. Half an hour before the end of preparation, remove the foil and cover the fruit with a “cap” from the top.

Cooking in Armenian

They say that since ancient times the Armenians have been preparing such a dish for Easter.

What is required:

• rice - a pound;
• dried fruits (necessarily raisins) - 300 g;
• nuts of various types - a total of about 125 g;
• butter - a 100 gram slice;
• thin pita bread - 1 pc.;
• water - one and a half liters;
• cinnamon, star anise, cloves, salt - to taste.

How to cook:

1. Boil water, add 1 tsp. salt. As soon as it boils, pour in the washed cereal. Cook for 10 minutes until cooked.
2. Put dried fruits with nuts, spices, a piece of butter in a separate container. Pour 100 ml of water and simmer for half an hour over low heat.
3. Fold the cereal into a colander and rinse with cold water.
4. Lubricate the bottom of the cauldron with oil and cover it with pita. Put the pic. Melt the remaining oil and pour the cereal over it. Cover with a lid wrapped in a towel so that condensation does not fall back.
5. Simmer for an hour on a minimum fire (it is convenient to use a divider).

Arrange the finished rice on plates, garnish with steamed dried fruits and nuts on top.

Often, Armenians do not just cook rice, but pre-fry it in butter, but this option is quite high-calorie.

Quince and Raisin Recipe

In autumn, you can just cook an unusual pilaf with quince in a slow cooker. You can also add other seasonal products - apples and pumpkin.

Necessary components:

• steamed rice - 200 g;
• quince - 2 pcs.;
• raisins - 75 g;
• apple - 1 pc.;
• pumpkin - 250 g (pulp);
• butter - a 60-gram slice;
• water - 0.5 l.

Sequencing:

1. Rinse the cereal well.
2. Cut fruit and pumpkin into medium cubes.
3. Melt the creamy little in the appliance bowl and put the pieces of pumpkin, then about ½ of the total amount of rice and the same amount of chopped fruits with raisins.
4. Pour in the remaining cereals and fruit slices.
5. Pour in hot water, start the Pilaf program.

When serving, pour honey.

Azerbaijani sweet pilaf with apple

Such a pilaf can be prepared for any children's holiday. Little sweet tooth will definitely like this unusual dish.

What do you need:

• rice - 500 g;
• flour - 350 g;
• butter - a 75 gram slice;
• chicken meat - 700 g;
• thin pita bread - 1 pc.;
• onion - 2 heads;
• raisins - half a glass;
• apples - 2 pcs.;
• saffron, salt, pepper - to taste.

Preparation process:

1. Rinse rice, pour into already boiling water and boil until half cooked.
2. Dice the meat, chop the onion.
3. Fry the onion in butter, add salt, spices and meat. Simmer until cooked.
4. Melt the butter with saffron.
5. Separately, fry raisins, steamed in water, together with pieces of apples.
6. Heat oil in a cauldron, put pita bread, grease it with oil. Pour some of the rice, pour oil, then add the cereal again.
7. Simmer in a cauldron until the liquid evaporates completely.

Pour the finished cereal onto a tray, and spread raisins with apples around. Cut pita bread into rhombuses and decorate pilaf on top, spread onion with meat in between.

Along with raisins, you can use any other dried fruits - figs, dried apricots, prunes, dates, dried cherries. The choice is unlimited.