I make fruit pilaf exactly the same way my mother cooked it. On my own, I added only turmeric - for a beautiful color and cinnamon - for aroma, but these spices are optional. I like crumbly rice, so I use steamed long-grain rice - it does not stick together when cooked. I took dried fruits in the following proportion: 2 parts dried apricots, one part each raisins and prunes. Two teaspoons of sugar was enough for me, but if you like it sweeter, add all four! I cooked this pilaf today in a slow cooker, because I went for a walk with the children, and upon returning I needed a ready-made hot dinner. You will need a medium saucepan with a lid, preferably with a thick bottom!
Let's prepare dried fruits: I rinse them with hot water, then cut them into small pieces (to make it easier for children to eat), but you can cut them larger, for example into quarters.
Cut the apple into cubes, I leave the peel - this way the apple will be more noticeable in the finished dish.
Lightly grease the bottom of the cooking dish with butter. Pour in half a portion of rice and smooth it out. Place half of the dried fruits and apple on top, sprinkle with 1/2 tsp. cinnamon, 1-2 tsp. Sahara. Spread some of the butter. Form the second layer in the same way: remaining rice, dried fruits, apple, cinnamon, sugar, butter.
Dilute turmeric in a glass of water.
Pour in the future pilaf. Add more water so that the liquid level is one finger higher than the level of the rice (1.5-2 cm). All I needed was 750 ml of water.
If you are the happy owner of a multicooker, use the porridge/cereals mode for 30 minutes, or 20 minutes + 15 minutes for heating. If you cook on the stove, cover the pan with a lid and bring to a boil, then cook over low heat, with the lid ajar, for 20-30 minutes, until the rice has absorbed all the water and becomes soft.
Hello, dear readers of Good vegetarian recipes! I suggest preparing lean fruit pilaf in. I add fresh apricots and apples to this pilaf. The pilaf turns out unsweetened, with a pleasant sourness.
I cook in the Supra MCS-4702 multicooker. You can cook in any other model and even without a multicooker at all - in a cauldron or thick-walled saucepan. But it’s easier in a slow cooker, because you don’t need to monitor the pilaf or change the strength of the fire.
In the recipe I give instructions for preparing pilaf without a slow cooker under the asterisk *.
Fruit pilaf ingredients:
- Apricots - 6-7 pieces
- Apple - 1 piece
- Carrots - 1 piece
- Good long grain rice - 2 cups (regular, not multi-cooker).
- Hot water - by eye, see recipe.
- Vegetable oil.
- Dried barberry - a couple of teaspoons.
- Cumin or cumin - ½ teaspoon.
- Coriander - whole grains. About half a teaspoon.
- Additionally, if desired, a pinch of ground coriander.
- Turmeric - a pinch.
- Salt to taste. I put 1-2 teaspoons.
- Ground red chili - a pinch.
How to cook fruit pilaf in a slow cooker
Peel the carrots and cut into medium-sized strips. There is no need to cut it very thin - it will boil down. Straws that are too large are also not good for pilaf.
Remove the core from the apple. Cut the apple into arbitrary pieces. There is no need to remove the peel.
Remove the pits from the apricots. Don't throw them away! They will be useful for jam. The jam recipe video will be out soon.
Apricots can be chopped if desired. I don’t do this, I put it just like that - in halves.
Pour some vegetable oil into the multicooker pan.
Place carrots, apples and apricots in oil.
Turn on the “Baking” mode and fry the food for 10 minutes with the multicooker lid open.
Stir occasionally.
*If you are preparing fruit pilaf without a multicooker, on the stove, then fry the food over high heat for about 3 minutes. The oil must be heated before frying.
Now add barberries and spices, as well as salt, to the bowl.
Fill with a couple of glasses of hot water. Definitely hot!
Wash the rice thoroughly until the water runs clear. If the water flows somewhat cloudy, the rice needs to be rinsed further.
Turn off baking mode.
Place the rice in the slow cooker and smooth it out with a spatula. Do not mix with other products!
Add enough hot water to the multicooker bowl to cover the rice by a few mm. Close the lid of the multicooker.
We turn on the “Pilaf” mode and go to rest. We return after 20 minutes, turn off the multicooker - the fruit pilaf is ready!
*If you are preparing pilaf without a multicooker. After filling the rice with water, cook the pilaf over high heat until the water leaves the surface of the rice.
As soon as the water has gone, tightly cover the cauldron with a lid. Reduce heat to low.
Cook the pilaf covered for about 15 minutes.
Bon appetit!
See also other pilaf recipes on the website:
Have you ever wondered what the difference is between pilaf and porridge? The porridge can be liquid and thick and like a mess, but the pilaf should only be crumbly and each grain of rice should be separated from the grain. It would seem that it would be difficult to prepare pilaf, but cooking pilaf is not - it is a whole science. It was not for nothing that in the East, only pilaf cooks cooked pilaf for holidays; only they could prepare real pilaf, following all the technology, only they knew all the subtleties of cooking. Nowadays, almost every second housewife knows how to cook classic pilaf. But rarely anyone cooks fruit. But in vain, children will especially like this pilaf; they love sweet porridges and will not refuse sweet pilaf. Add the dried fruits and fruits that your child likes to the pilaf.
What fruits can be put in fruit pilaf? Dried fruits: dried apricots, raisins, prunes, dates, figs. You can put fresh fruits: apricots, apples, pears, peaches, oranges, quinces. Some people like to add nuts to pilaf. Why not put pumpkin and carrots, they taste sweet too. If you add cinnamon, cloves, cardamom, nutmeg, barberry to the pilaf, it will become more aromatic and even tastier. Choose to your taste and experiment. This dish can most likely be considered an everyday main course. Ideal for cooking during Lent.
We have already prepared pilaf in the Polaris multicooker Today we will cook sweet pilaf.
Cooking fruit pilaf in the Polaris multicooker will make our task much easier.
To prepare fruit pilaf you will need:
Dried fruits (raisins, dried apricots)
1 Carrot, you can use pumpkin instead
1-2 apples of any variety.
Rice 4 multi-cups
Honey or sugar (optional)
salt to taste
How to cook sweet pilaf in a slow cooker?
1. Rice must be washed several times until the water in which the rice was washed becomes clear. It is better to pre-soak the rice for 10-30 minutes. 30 minutes is certainly preferable.
2. Scald dried fruits twice with boiling water and rinse with cold water. If a greasy film remains on the dried fruits, the procedure can be repeated. If you cook fruits in winter, you should also wash them well with soap. In winter, to preserve them, they are not impregnated with anything.
3. Grind dried apricots. Grate the apple.
4. Grate the carrots on a medium grater.
5. Pour vegetable oil into the bottom of the multicooker
Fry the carrots in the “frying” mode at a temperature of 110 degrees. Carrots fried in oil release carotene and color the oil yellow, and our pilaf will turn out to have a beautiful yellowish tint.
5. Lay out the dried apricots and fry lightly in the same mode.
6. Place apples and raisins in the slow cooker.
7.Place washed rice on top.
Pour 4 multi-glasses of water. The water should be a centimeter higher than the rice. And put it in the “Cereals” mode, the multicooker sets the time itself.
8. Immediately add salt and cinnamon.
9. After 20 minutes, the multicooker switches to the “heating” mode. Mix all the products well and let it sit for another 30 minutes.
10. Sugar and honey can be added at the end. Raisins and carrots give a sweet taste, if you want to sweeten, then add sugar or honey to taste, you can add butter, it’s much tastier.
Place the cooked, still warm pilaf on plates and serve. We decorated our fruit pilaf with barberry at the end.
Pilaf is a special dish, with its own traditions and even culture of preparation, serving and eating. By the way, analogues of this dish exist in almost all nations whose menu includes rice. And besides, pilaf has become so democratic over time that it is prepared on weekdays and holidays, for adults and children. For example, fruit pilaf is perfect for a children's menu. And adults will not refuse to enjoy such an unusual dish. And if you want to learn how to cook sweet fruit pilaf, then choose a recipe. By the way, this dish will appeal not only to rice lovers, but also to those who watch their figure or adhere to the principles of vegetarian nutrition.
Sweet pilaf with carrots
Let the children think of this dish as just sweet porridge. But in fact, we will spend time preparing a delicious and aromatic fruit dish.
Ingredients:
- 2 cups rice;
- 1 carrot;
- A handful of raisins;
- A handful of dried apricots;
- A handful of prunes;
- 2 tablespoons granulated sugar;
- A pinch of salt;
- Vegetable oil.
Preparation:
Wash the rice thoroughly in running water and then let it dry. If necessary, soak prunes, raisins and dried apricots in warm water and leave for about half an hour, and then rinse thoroughly. If the dried fruits are soft enough, then simply rinse them and dry them too.
Now we clean and wash the carrots, cut them into thin strips and fry them in vegetable oil in a cast-iron or thick-bottomed frying pan. It would be ideal to use a cauldron to prepare pilaf, but you can take, for example, a duck casserole (goose pan). So, as soon as the carrots start to fry, add dried fruits to it and continue to fry until the carrots turn golden. To prevent sweet dried fruits and carrots from burning, they should be fried over moderate heat.
Now pour rice on top of the carrot-fruit fry in an even layer and pour boiling water over everything so that the water rises a centimeter and a half above the rice. Don't mix anything! Just cover the dish with a lid, reduce the heat to low and leave the pilaf to simmer until the rice is ready. Having taken a sample and realizing that the rice is already ready, remove the pilaf from the heat, add sugar and salt and mix. Let it sit for another ten minutes and you can start eating. By the way, this pilaf is also good cold.
Fruit pilaf in a slow cooker
If you have this miracle unit, then it’s simply a sin not to try cooking pilaf in it. The dish turns out tasty, light and quite dietary.
Ingredients:
- 2 measuring cups rice;
- 4 measuring cups of water;
- 2 medium carrots;
- A handful of figs;
- A handful of dried apricots;
- A handful of raisins;
- A handful of prunes;
- 2 tablespoons of vegetable oil;
- Half a teaspoon of turmeric;
- A teaspoon of salt.
Preparation:
Everything couldn’t be simpler here, and you yourself know how easy it is to cook anything in a slow cooker. If necessary, soak and wash the dried fruits, and then cut the prunes and dried apricots in half, and cut the figs into small pieces. We clean the carrots, wash them and chop them into small strips. Now pour vegetable oil into the multicooker bowl and place in layers: carrots and raisins, dried apricots and prunes, figs. Sprinkle the fruit with turmeric on top. Wash the rice thoroughly, changing the water seven times! Then pour it in an even layer on top of the dried fruits and fill it with water, in which you first need to dissolve the salt. Now we turn on the multicooker, set the “Pilaf” mode and feel free to leave the miracle unit to cook our wonderful dish. The multicooker will do everything itself and let us know when the pilaf is ready! And all we have to do is transfer the fragrant and beautiful pilaf onto a dish and please our loved ones.
Fruit pilaf with pumpkin
Ingredients:
- One and a half glasses of rice;
- Half a kilo of pumpkin;
- 2-3 fresh apples;
- Half a teaspoon of salt.
Preparation (1 option):
Wash the rice thoroughly in running water and let it dry. Peel the pumpkin and remove seeds and cut the pulp into small pieces. We also peel and seed the apples and cut them into small slices. Now, in a frying pan with a thick bottom (or in a special bowl for pilaf), melt the butter and pour half a glass of rice in an even layer. Next, lay out a layer of apples and pumpkin, and top with another half glass of rice. In this way we lay out all the fruits and rice (rice is the last layer). Fill with water and salt dissolved in it so that the water covers the rice by about a centimeter. Cover the dish with a lid and simmer the pilaf over low heat until the rice is ready.
Preparation (2nd option):
The same pilaf with apples and pumpkin can be prepared in the oven. To do this, we also wash the rice, and then cook it until half cooked and wash it again. Peel the pumpkin and apples and cut them into small pieces. Now mix the pumpkin with rice and apples, add one or two teaspoons of honey and place the mixture in a heat-resistant bowl. Place pieces of butter on top of the rice mixture and place in a preheated oven. This pilaf in pots turns out to be especially tasty.
Fruit pilaf with apples
Another version of apple pilaf, which can be supplemented with any seasonal fruits - apricots, quinces, plums.
Ingredients:
- One and a half glasses of rice;
- 5-6 fresh apples;
- 2 tablespoons butter;
- 1 tablespoon honey;
- Salt at your discretion.
Preparation:
Soak the rice in advance for about half an hour, and then rinse thoroughly. Wash the fruits, remove seeds (seeds) and cut into small slices. Melt the butter in a thick-bottomed bowl and lay out half the fruit. Place a layer of rice on top (also half) and again - fruit and rice. Fill with hot salted water (the water should completely cover the rice!), add honey and a little more butter. Cover the dish with a lid, put it on low heat and simmer until the rice is ready.
Bukhara pilaf with raisins
It’s not true that in Central Asia they only love fatty pilaf with meat. And an example of this is the classic recipe for Bukhara pilaf. And such pilaf is prepared with raisins!
Ingredients:
- 3 medium carrots;
- 2 onions;
- About a kilogram of rice;
- 2 handfuls of raisins;
- Butter and salt.
Preparation:
We clean and wash the carrots and onions. Cut the carrots into strips and the onions into rings. Now melt the butter in a thick-bottomed frying pan and put carrots and onions in it, and then simmer the vegetables over low heat for about ten minutes. After this, add raisins (washed!), a glass of boiling water and cook the raisins with vegetables for another five minutes. Next, pour out the washed rice in an even layer and pour salted boiling water over it so that the water rises about a centimeter above the rice. First, cook the pilaf over medium heat with the lid open. When the water is completely absorbed, cover the dish with a lid, reduce the heat to low and continue cooking for another twenty minutes.
Place the aromatic Bukhara pilaf on a plate and serve with vegetable salad and herbs. You can sprinkle pomegranate seeds on top of the pilaf.
Fruit pilaf with peaches
A wonderful pilaf recipe for a children's menu, which combines fresh and dried fruits.
Ingredients:
- One and a half cups of rice:
- 150 grams of butter or vegetable oil;
- 1 tablespoon of saffron infusion;
- 200 grams of dried apricots;
- 200 grams of raisins;
- 3 fresh peaches;
- 1 glass of fresh cherry plum;
- 100 grams of peeled almonds;
- 2 tablespoons honey;
- 2 tablespoons sugar;
- Half a glass of pomegranate juice;
- 1 teaspoon ground cinnamon;
- 2 pieces of cloves.
Preparation:
We pre-wash the rice and boil it in a large amount of salted water until it is not fully cooked. Then drain the rice in a colander and rinse with cold water. Now put half a glass of boiled rice in a thick-bottomed bowl and mix with 100 grams of melted butter. Level the layer, cover the dish with a lid and simmer over low heat for about half an hour. During this time, the rice should be completely cooked.
While the rice is fully cooked, fry the washed, dried and cut into pieces fruits and almonds in the remaining butter until golden brown. In a separate saucepan, cook syrup from pomegranate juice, honey and sugar. At the end of preparing the syrup, add spices and fried fruits to it. Boil it a little more. Serve the rice, garnishing it with fruit in syrup.
You can prepare such a different, but very tasty pilaf with fruits! Cook with pleasure and bon appetit!
Multi-colored, delicious pilaf with fruits and raisins can be prepared in two versions. Unsweetened fruit pilaf, with carrots and onions, served as a main course or as a side dish for meat or poultry. In addition, it can be prepared as a sweet dessert; such fruit pilafs are perfect for a children's menu. Sweet pilaf can be prepared with any seasonal fruits: plums, quince, peaches, etc. Pilaf is also tasty when served cold.
This light and low-calorie pilaf will also be appreciated by those who are watching their weight, since the multicooker uses a minimal amount of fat to prepare it. If pilaf is cooked in vegetable oil, it can be used during fasting.
1. Pilaf with dried fruits and raisins in a slow cooker
To prepare pilaf with dried fruits and raisins in a slow cooker, we will need:
Rice (it is better to take the basmati or steamed variety) – 1.5 tbsp., water – 3 tbsp., raisins – 0.5 tbsp., dried apricots – 0.5 tbsp., prunes – 0.5 tbsp., carrots – 1 pc. ., ghee – 80 g, barberry, turmeric – 0.5 tsp each, salt – to taste, 1 tsp. Sahara.
How to cook pilaf with dried fruits and raisins in a slow cooker?
1. Peel the carrots and cut into medium cubes.
2. Rinse the rice thoroughly, sort out the raisins and dried fruits, rinse and scald with boiling water; if the dried apricots or prunes are large, you can chop them.
3. Fry carrots with raisins and dried fruits for 10-15 minutes in a multicooker bowl in melted butter in the “Frying/Baking” mode, stirring. Disable mode.
4. Pour rice on top, level it, add salt to taste, add sugar and sprinkle with spices, pour hot water over the rice.
5. Cook in the “Pilaf” mode for about 20-30 minutes, then turn off the mode.
6. Stir and serve as a main dish or side dish; you can garnish the pilaf with pomegranate seeds and nuts. Any nuts are used, but most often - walnuts, almonds, pistachios. They can also be fried in ghee along with dry fruits.
2. Sweet pilaf with apples and apricots
To prepare sweet pilaf with apples and apricots, we will need:
1.5 tbsp. rice, 3 apples, 5 apricots, 2 tbsp. l. ghee or butter, 3 tbsp. water, 1 tbsp. honey, a pinch of salt, turmeric, barberry.
How to cook sweet pilaf with apples and apricots in a slow cooker?
1. Wash apples and apricots, remove seeds and cut into slices. Rinse the rice well.
2. Heat the butter in the multicooker bowl, setting the “Baking” mode and lightly fry the apples and apricots. Disable mode.
3. Pour rice on top of the fruit and level it, add hot water, add spices, honey and salt and cook in the “Pilaf” mode for about 30 minutes. Turn off the program, check the rice for readiness, if necessary, leave it on the heat for another 10 minutes until it is ready (since the varieties of rice are different).
4. Mix the finished pilaf and serve, garnishing with nuts, apple and apricot slices, and pomegranate seeds.
How to cook pilaf with apples and apricots in a slow cooker video recipe:
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