Fruit pilaf like in kindergarten. Fruit pilaf - you will lick your fingers! Recipe ingredients: Fruit pilaf in a slow cooker

Many people know only the traditional recipes for this dish, but there is also fruit pilaf. It has a characteristic taste that only dried fruits or fresh fruits and berries can give. Such pilaf is a godsend for children, as well as for parents.

traditional recipe

Fruit pilaf will become a favorite for children and adults, not only because of its taste, but also for its beneficial dietary properties. It is easy to make and can be eaten hot or cold.

• liter of water;
• 2 cups of rice;
• 70 grams of figs, dried apricots and prunes;
• 100 grams of raisins;
• 1 carrot;
• salt;
• 2 tablespoons of vegetable oil;
• half a teaspoon of turmeric.

• To cook fruit pilaf, heat a cauldron on fire, pour vegetable oil into it.
• Grate the carrots, put them in a cauldron, and then add raisins to it.
• Cut the dried fruits into halves, put a layer on the raisins, then add the figs cut into pieces, sprinkle the dried fruits with turmeric.
• While the dried fruits are fried, take care of the rice. Rinse it until the water is clear.
• Lay the washed rice on top of the dried fruit and pour hot water over it. Water should cover the rice layer by 1 - 2 centimeters.
• Simmer the rice until the water has completely evaporated, then turn off the fire and simmer the fruit pilaf for 15 minutes under the lid.

Recipe with peaches

Pilaf with peaches is a very tasty dish worthy of being cooked in the summer. Fruit pilaf with peaches turns out to be light, with an unforgettable taste and aroma. Cooking such a fruit dish is a little more difficult than traditional fruit pilaf, but it's worth it.

• 1.5 cups of rice;
• 100 grams of butter (you can use vegetable);
• 200 grams of dried apricots and raisins;
• a glass of cherry plum;
• 3 ripe peaches;
• 100 grams of peeled raw almonds;
• honey for 2 tablespoons;
• half a glass of juice of one pomegranate;
• 2 tablespoons of sugar;
• 2 cloves;
• a teaspoon of ground cinnamon;
• 1 tablespoon of saffron infusion.

• To prepare this delicious fruit dish, pre-wash the rice and boil it in a sufficient amount of salted water until half cooked.
• Put the rice in a colander, then rinse under cold water.
• Put half of the boiled rice in a thick-bottomed bowl, mix with 100 grams of butter.
• Level the rice layer, cover the pot or cauldron with a lid, simmer over low heat for about 30 minutes. This is enough time to fully cook the rice.
• Cut dried fruits, fruits, almonds into small pieces and fry until golden brown.
• In a separate saucepan, boil the syrup from pomegranate juice, sugar and honey. To finally prepare the syrup, add fried fruits and spices to it.
• Mix rice with fruit syrup. Fruit pilaf with peaches is ready.

Recipe with apples and pumpkin

Cooking pilaf with apples and pumpkin for children and adults will not be difficult. Apples and pumpkins go great with each other and with other ingredients.

• To cook pilaf from pumpkin and fruits, peel the pumpkin from the skin and seeds, and cut the apples (it is better to take green ones) into cubes.
• Mix pumpkin, apples, raisins and finely chopped quince.
• Rinse the rice several times until the water is clear.
• Pour odorless vegetable oil into the bottom of a cauldron or pan and heat it up. Then put the pieces of pumpkin so that they cover the whole bottom, then fill it with a part of rice, and put a part of apples with quince and raisins on top, sprinkle the fruit dish with sugar, cinnamon and nutmeg.
• Then again make a layer of rice and a layer of fruit. Pour the dish with salted water and oil so that the rice is completely covered with it.
• Cover the cauldron with a lid, cook a dish of rice and fruits for about an hour over low heat.

Now you know that preparing food is quite simple and easy, but it turns out pilaf is light and tasty.

Probably everyone knows that the pilaf recipe has been known since ancient times. It was served at big holidays among many peoples, it was often considered a remedy for exhaustion of the body. And in the East, from where he came to Russia, it was prepared, as a rule, by men. This article does not talk about traditional pilaf, but about dessert pilaf, which is cooked with fruit. So let's see how to cook

Fruity with dried fruits and spices

We will cook this pilaf in the oven, so we take a baking dish and put 200 g of basmati rice in it, fill it with water (1 to 2) and put a pinch of saffron. 100 g prunes, the same amount of dried apricots and ½ stack. chop light raisins and put on rice. Sprinkle with 10 peeled pistachios, put butter cut into small pieces (50 g is enough), be sure to cover and bake for 30 minutes. Then pour 100 g of cream mixed with vanilla, and another 5 minutes. languish in the oven.

The set of dried fruits and spices in this recipe can be changed to your taste and the availability of products. You can add cinnamon, apricots, figs, or use sesame seeds or almonds instead of pistachios. In a word, there is room for imagination.

Fruit pilaf: recipe with syrup

Boil one and a half cups of rice in lightly salted water until half cooked. Be sure to rinse it with cold water to make it crumbly. Put a thin layer of regular dough on the bottom of an enameled pan, on top - half a glass of rice mixed with 50 g of ghee, smooth the layer. Then lay out the remaining rice, put another 50 g of oil on top, be sure to cover and simmer over very low heat for about 30 minutes. (rice should be completely cooked).

In a deep frying pan in butter, fry 200 g of raisins and dried apricots, 3 peaches, 100 g of almonds, a glass of cherry plum. Cook the syrup in a saucepan. It consists of 2 tablespoons of honey, ½ stack. grape or pomegranate juice, 2 tablespoons of sugar, a small spoon of cinnamon and 2 cloves. Put fruits in the syrup and boil for 5 minutes, then pour rice with the resulting fruit syrup and mix.

Fruit pilaf: a recipe with dried fruits and spices in corn oil

For this dish you will need 2 stacks. long grain rice (preferably pink) It must be washed, be sure to dry and put in a pan with Fry with constant stirring until golden brown. Then add 70 g of chopped dried apricots to the rice, the same amount of white raisins, 50 g of chopped figs and 100 g of dried and chopped dates. We also put 2 tablespoons of dried barberry and 50 g of almonds there. Can be lightly salted. Then the rice should be poured with boiling water (so that the water is 3-4 cm higher than the rice). Close the pan tightly and simmer over low heat until the rice is cooked.

Pilaf with vegetables and fruits

When it is quite possible to combine fruits with vegetables. Boil 120 ml of water, throw in 50 g of rice and 20 g of butter. Cook for 15 minutes, and then put on a steam bath, where we simmer until tender. Boil 20 g of carrots, 10 g of green peas and 30 g of cauliflower separately, cut everything into small pieces. We put 20 g of prunes and 5 g of raisins in a saucepan, add rice and vegetables there and put in a water bath for half an hour.

Fruit pilaf: a recipe with Azerbaijani-style rice

2 stack rice thoroughly washed and 15 min. soaked in warm water. Next, mix 1.5 stack. water with 2.5 stack. fat milk and cook rice in them. When it is almost ready, we wash it with boiling water, dry it, put it on a cloth, and put it in a deep saucepan, the bottom of which is lined with kazmag. Put a piece of butter on top and simmer for 5 minutes so that the oil is absorbed.

Kazmag for sweet pilaf is prepared in this way: 1.5 stack. Mix flour with 1 egg, 25 g of butter, 1 tablespoon of sugar, the same amount of ground cinnamon and dilute with a spoonful of water. We knead the dough, roll out a thin layer, which we put on the bottom of the dish. Then grease with oil and lay out the rice. Kazmag protects rice from burning, and it is perfectly fried. It is served with pilaf along with butter and cinnamon.

Fruits are added to it: raisins, peaches, cherry plums, dried apricots and any others at your discretion. Finely chopped walnuts and cinnamon serve as an excellent addition.

I make fruit pilaf in the same way as my mother cooked it. From myself, I added only turmeric - for a beautiful color and cinnamon - for flavor, 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 proportion: 2 parts of dried apricots, one 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, as I went for a walk with the children, and upon my return I needed a ready-made hot dinner. You will also need a medium saucepan with a lid, preferably with a thick bottom!

Let's prepare dried fruits: I wash them with hot water, then cut them into small pieces (to make it easier for children to eat), but you can cut larger ones, for example, into quarters.

Cut the apple into cubes, I leave the peel - so the apple will be more noticeable in the finished dish.

Grease the bottom of the cooking utensil with a little butter. Pour half a serving of rice, smooth. Put half of the dried fruits and an apple on top, sprinkle with 1/2 tsp. cinnamon, 1-2 tsp. Sahara. Spread out some of the butter. In the same way, form the second layer: the remaining rice, dried fruits, apple, cinnamon, sugar, butter.

Dilute turmeric in a glass of water.

Pour the future pilaf. Add more water so that the liquid level is higher than the level of rice by a finger (1.5-2 cm). All I needed was water - 750 ml.

If you are a happy owner of a slow cooker, the porridge / cereal mode is 30 minutes, or 20 minutes + 15 minutes on heating. If cooking 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 absorbs all the water and becomes soft.

The pleasant delicate taste of this dietary dish will appeal to both adults and children. Therefore, if you have never cooked it for your household, or you want to try new culinary variations, then each recipe presented in the article deserves to be implemented. Rice combined with fruit is much safer for the figure than the classic meat counterpart. It is easier to digest. To get started, try the classic basic recipe.

Fruit pilaf

Ingredients

• water - 1000 ml;
• rice - 370 gr;
• figs - 65 gr;
• dried apricots - 70 gr;
• prunes - 65 gr;
• raisins - 90 gr;
• carrots - 65 gr;
• oil (vegetable) - 30 gr.
• turmeric - 2 gr.

Cooking

1. Heat the cauldron on the flame, pour oil, put the grated carrot.
2. Add raisins, after dousing with boiling water.
3. The remaining dried fruits, washed and doused with boiling water, cut into halves, put on top of the raisins, then put the chopped figs, sprinkle with turmeric powder.
4. While the “roasting” is being prepared, rinse the rice.
5. Pure rice must be placed in a cauldron on top of dried fruits and poured with water, so that its level exceeds the rice by two centimeters.
6. Simmer until the water evaporates, cover with a lid, turn off the flame and leave to simmer for a quarter of an hour.

In this version, a basic recipe is presented, according to which you can cook a dish by modifying it a little, for example, take other dried fruits. It is recommended to use a special cauldron, but if you do not have one, do not be discouraged, you will not lose much if you cook fruit rice in a saucepan or even in an ordinary saucepan, if you try, it will turn out no worse than in the photo.

Pilaf from peaches with pomegranate juice

This recipe is a step-by-step guide to cooking delicious pilaf with peaches. This fruity culinary masterpiece can be prepared in the summer for the whole family. It turns out light, pleasing with a pleasant aroma and taste. Cooking it is somewhat more difficult than classic fruit rice, but the effort is worth it.

Ingredients

• rice - 290 gr;
• butter (butter) - 95 gr;
• dried apricots - 180 gr;
• raisins - 180 gr;
• cherry plum - 100 gr;
• peaches - 300 gr;
• almonds (raw, peeled) - 90 gr;
• honey - 30 gr;
• pomegranate juice - 70 ml;
• sugar - 20 gr;
• cinnamon - 2 gr;

Cooking

1. Start cooking by rinsing the rice until clear water and cook until half cooked, transfer to a special colander and rinse again with cold water, transfer to a saucepan with a thick bottom, mix with butter.
2. Level the surface of the rice layer, cover and simmer on a minimum flame for about half an hour so that the rice is completely cooked.
3. Rinse, peel and cut peaches, do the same with cherry plum and dried fruits, almonds. Fry these ingredients until golden brown.
4. Separately, prepare the syrup, combine and boil pomegranate juice and sugar in a saucepan, when the mixture cools down, add honey there.
   
5. Add fruits and spices to the syrup, mix with cooked rice.

Such a fruit side dish turns out surprisingly tender. It can be given to children with tea, and adults will like it in combination with a light dessert wine.

Fruit pilaf with pumpkin and apples

The recipe is quite simple and the ingredients are by no means pretentious and not exotic, while the dish turns out to be very tasty and appetizing in appearance, which is confirmed by the photo. It is not at all difficult to prepare it. In addition to the fact that the basic addition to rice in the form of pumpkin and apples is very useful, it gives a wonderful flavor to the dish.

Ingredients

• rice (crumbly) - 350 gr;
• pumpkin - 370 gr;
• apples - 230 gr;
• oil (vegetable) - 70 ml;
• raisins - 95 gr;
• sugar, cinnamon, salt - according to taste preferences.

Cooking

1. You can literally prepare a dish within an hour - an hour and a half. Peel the pumpkin, remove the seeds with a spoon, cut apples and pumpkin into cubes (choose a rich orange color, as in the photo, these varieties are often the most delicious), mix by adding boiled raisins.
2. Rinse the rice several times until the water is clear.
3. Pour oil into a cauldron (or pan) to warm up a little, lay the ingredients in layers. Pumpkin with apples - one layer, rice - the next and pumpkin again, sprinkle the top with cinnamon and sugar, you can add a little nutmeg (nut) and again rice, do this until the cooked ingredients run out.
4. Cover the cauldron, simmer fruit rice on a slow flame until cooked.

Important: it is preferable to take green, dense structure apples, choose odorless vegetable oil so that it does not interrupt the taste and aroma of the dish. This recipe is useful for those who fast, it is also digestible for vegetarians. The dish turns out to be dietary, but at the same time quite tasty. In the photo you see that the fruit masterpiece looks very appetizing.

Fruit pilaf with grape juice

In this case, rice will be cooked with apples, with the addition of juice. It turns out a little spicy, with a pleasant taste and aroma.

Ingredients

• rice - 210 gr;
• carrots - 50 gr;
• dried apricots - 90 gr;
• prunes - 90 gr;
• raisins - 95 gr;
• apples (dried) - 30 gr;
• grape juice (or apple) - 410 ml.
• pepper, ginger - according to taste preferences.

Cooking

1. Carrots should be washed, peeled and chopped into strips, fried in oil.
2. Wash dried fruits and rice.
3. Put carrots in a thick-bottomed saucepan, after dried fruits and rice, pour juice.
4. Close the lid, cook on a small flame for about half an hour.
5. Add spices, cook for about ten more minutes.

The finished dish should cool slightly, after which it should be decorated with dried fruits, as in the photo or mint leaves, laying out a slide or a certain figure using a mold. For fruit pilaf in the summer, fresh fruits, such as pears, can be used. As you understand, they must have a structure so that they do not spread during the cooking process. If desired, you can add peeled nuts, and honey to the finished dish.

As you can see, this is a great dish for fasting periods, it is also loved by those who follow a vegetarian diet.

• In all recipe options, you should use friable rice, then your dish will turn out to be structural and tasty, such as in the photo. Do not use fragrant vegetable oil, it will overpower the taste of the fruit. The amount of dried fruit can vary, and they are interchangeable. So, for example, if you can’t stand dried apricots, or it wasn’t in stock, but there are only raisins, don’t be upset and limit yourself to them, the dish will still work out.
• It is important to choose the right utensils for cooking. A thick-bottomed pan is much more suitable than a thin-walled and enameled one. You can contrive to cook in this, but the first option is preferable. Now it will not be difficult for you to cook pilaf with spices and fruits, so do it more often - please your household with a healthy and tasty culinary masterpiece!

In my opinion, fruit pilaf is the most delicious! Groats combined with juicy fruits, spicy cinnamon and honey create an amazing combination. I would advise serving such porridge for breakfast - it is nutritious and healthy, and, by the way, very satisfying - the energy boost will last for a long time.

Fruit pilaf with rice involves the use of a wide variety of fruits, dried fruits and other sweets. I chose the invincible trinity of banana, apple and pear. We can see these friends on store shelves for a whole year. Of course, experiments and new components are welcome in the recipe. You can replace these fruits with your favorite ones according to your taste. Just do not overdo it, after all, this is pilaf, not a fruit salad. I also use raisins, cinnamon and honey - indispensable components of fruit pilaf. And butter - without it, porridge is not porridge at all. All the ingredients are ready, let's get started!

Wash the rice thoroughly and transfer to a bowl of water. We sort out the raisins, wash them, preferably steam them with boiling water for a couple of minutes and also put them in a saucepan.

Cook the cereal until cooked (check for a tooth) and absorb the liquid (about 10 minutes). If the rice is ready and the water has not yet been absorbed, drain the porridge into a colander to drain the excess liquid and return to the pan.

Peel banana and cut into small pieces.

We cut the pear in the same way, I do not remove the peel.

I peel the apple only from the core and cut it, like the rest of the fruit.

I add some salt to the finished cereal with raisins, make a small well in the center of the pilaf and put butter and honey there.

I put pieces of fruit on top, pour cinnamon. I smooth the fruit layer over the rice.

We close the pan with a lid and put it in a warm place - for example, in a slightly preheated oven, so that the pilaf reaches readiness, for 45 minutes. You can also wrap the pan in a warm blanket or towel and put it on the radiator.

Fruit pilaf is ready! Serve to the table for breakfast and enjoy. Bon appetit!