Materials;

• 1 cup baldo rice
• 1.5 cups of water
• 3 tablespoons butter
• 1 cup garnish
• 1 teaspoon salt
• 1 teaspoon of black pepper
• 3-4 drops lemon

How to Make Garnished Rice Recipe?

Start by removing the foreign materials if there are any in the rice. Then transfer it onto a wire strainer and rinse without too much mixing until a clear water comes out. Drain the excess water. Meanwhile, take your garnishes out of the jar and remove any excess water. Take the butter into the rice cooker, after it melts, add the washed, drained rice and fry it until it becomes transparent. Add water, salt, lemon juice on it and mix. Close the lid. Add the garnish close to absorb the water and close the lid. Cook for a few minutes together with the side dishes until the water is completely absorbed. Take it off the stove and let it rest for 15-20 minutes at room temperature with the lid closed. Then take the lid of your brewed rice, add black pepper, mix and serve.

Materials;

• 5 cups of milk
• 1 cup powdered sugar
• 1 tea glass of rice
• 2 cups of water (to boil the rice)
• 1 egg yolk
• 2 tablespoons wheat starch
• 1 pack of vanillin
• 1 cup of water (to open the starch)

Fabrication;

Put cold milk and powdered sugar in a large saucepan. Mix it with a whisk until the granulated sugar dissolves, then take it to the stove. Let it boil over low heat. Rice washed in plenty of water; In a separate saucepan, add 2 cups of water and boil over medium heat until the water is absorbed. Add the vanillin to the milk in powdered sugar. Remove the boiled rice from the stove and strain the excess water. Add starch and 1 glass of water into a separate bowl. Mix until it gets a smooth consistency. In order not to cut the egg yolk; Take the milk mixture boiling over low heat and warm the starchy mixture. Add the egg-yolk mixture you have prepared to the rice pudding pan gradually and quickly mix. Pour the thick rice pudding into the heat-resistant portioned casserole containers. Put the cold water that reaches half of the containers on the tray without touching the rice puddings. Bake the rice puddings you give to the oven for 12-15 minutes in the preheated oven at 200 degrees. After cooling the rice pudding bowls you take out with the help of a kitchen glove, take them to the refrigerator after cooling. After cooling it, share it with your loved ones.

Ingredients for the Recipe;

• 2 cups of rice
• 250 grams of beef
• 2 carrots
• 1 dry onion
• 2 cloves
• 2 spoonful butter
• 3 tablespoons olive oil
• 3 cups of hot water
• 1 pinch of salt
• 1 pinch of black pepper
• 1 pinch of spice

For the above;

• 1 tea glass of almond
• 1 tablespoon of peanuts
• 1 tablespoon of oil
• 1 pinch of parsley

Fabrication;

Place the rice in a bowl without washing it, sprinkle plenty of salt on top, add enough warm water to rise on top, then set aside to rise for about 30 minutes. Roast until the meats let out the water and absorb the water again, add enough hot water to cover the meats and continue to cook, stirring occasionally, until the meats have absorbed all the water. Finely chop the onions in a half-moon shape. Peel the carrots and cut them like a matchstick. Take 1 tablespoon butter and 3 tablespoons olive oil in a rice pan and fry the onions until they turn pink. After the onions are roasted, add the chopped carrots and fry them well. Then strain the swollen rice and wash it with plenty of water, add it. Add the salt, black pepper and allspice, and add 3 cups of hot water. After it starts to boil, close the lid and reduce the heat and let it cook for about 10 minutes until the rice has absorbed the water. Put the almonds in a bowl, add enough hot water to cover them, and leave them to soften. In a separate pan, take 1 tablespoon of oil and roast the almonds and peanuts. Put the rice on a serving plate and pour the meat on top. Sprinkle the roasted almonds and peanuts on top, decorate with finely chopped parsley and serve hot.

Materials

• 600 grams of medium-fat lamb
• 1 tablespoon of sunflower oil
• 2 spoonful butter
• 2 cups baldo rice
• 4 cups of hot water
• 2 green onions
• 1 garlic clove
• 4 size carrots
• 1 teaspoon of salt
• 1/2 teaspoon
• 1/2 teaspoon of cinnamon

Key point

• Take care to use it after straining the broth. If you do not want to keep the rice in warm water before cooking, you can also prepare the rice by roasting it.

Cooking Suggestion

• Although there are those who prepare Uzbek pilaf with the addition of tomato paste, tomato paste is not included in the original Uzbek recipes. You can include raw almonds, peanuts and raisins from which you have peeled them in the rice.

RECİPE

• To prepare Uzbek pilaf with carrots, meat and spices; Cut the medium-fat lamb into large pieces. Chop the onion into small pieces for food.
• Instead of grating the peeled carrots, cut them at least the thickness of a matchstick. Soak the rice in warm water and let it sit for 20 minutes.
• Heat sunflower oil in a saucepan. Put the lamb meats that you washed in plenty of water and dried, into the pan and roast over high heat until it gets color.
• After adding hot water to the roasted meats, close the lid of the pot and cook on low heat until the meats are soft.
• To prepare the pilaf, melt the butter in a large-bottomed rice cooker. Saute the onions until they turn a light color. Then add the carrots and continue roasting with the onions.
• Take the boiled lamb meat on a separate plate. After filtering the broth with a strainer, transfer it to the rice cooker. Soak the rice in lukewarm water, after washing it in cold water, strain it with a strainer. Add it to the rice cooker with the broth.
• After washing thoroughly, place one head of garlic in the center of the rice pan. After adding salt, cumin and cinnamon, mix the rice only once.
• Cook the pilaf with the lid on for about 15 minutes on low heat. Turn off the stove after the rice is in the eye.
• Serve the fragrant, slightly orange pilaf in a pilaf pot that you wrap with a clean kitchen towel after it is brewed. Share with your loved ones.