Fruit pilaf in a slow cooker. Fruit pilaf: a recipe for those with a sweet tooth and not only

Fruit pilaf in a slow cooker with apples, prunes and dried apricots is tasty and healthy. Your children will be delighted with this pilaf. In addition, if you use it in a recipe vegetable oil Instead of creamy, the dish turns out to be lean.

Recipe ingredients: Fruit pilaf in a slow cooker:

Raisins 100 gr

Dried apricots, prunes 50-70 g each

Apples 2 pcs

Carrots 1 (small) pcs.

Butter or vegetable oil (in fasting) 70 g

Turmeric, cinnamon, nutmeg - to taste

Salt to taste

Step-by-step recipe with photos: Fruit pilaf in a slow cooker

1.Prepare the rice. To do this, place the rice in a deep container, add a tablespoon of salt, pour in water, let it stand, and then rinse it in several waters.

2. Pour boiling water over the raisins and rinse well. I usually also wash all dried fruits with salt. That is, like rice, I sprinkle them with salt, then pour boiling water over them and rinse them with cold water.
3. Wash the prunes and dried apricots in a similar way, and then, after drying, cut the dried fruits into strips.
4. Wash the carrots, peel them and finely chop them or grate them.
5. Peel the apples and cut them into small cubes.
6. Grease the multicooker bowl with butter and lay out the carrots.
7. Sprinkle raisins in the next layer.
8. Next, add prunes and dried apricots.
9. Lay out the apples and add spices. I used turmeric, cinnamon and nutmeg.
10. Add butter.
11. Spread the rice on top in an even layer, add salt and pour hot boiled water. There should be twice the volume of water compared to rice.
12. Close the multicooker and set the “Pilaf” program.
Gently mix the finished fruit pilaf in the multicooker bowl so that the dried fruits are distributed evenly, place in portioned plates and serve. Bon appetit!

Fruit pilaf in a Dutch oven, frying pan or thick-walled saucepan.

How to cook fruit pilaf without using a slow cooker. You can also cook in a deep frying pan, Dutch oven or in a saucepan with a thick bottom. The recipe sequence itself is similar to the previous one. Essentially, we are repeating all the same steps as when cooking in a slow cooker. We prepare all the ingredients. Pour oil into a selected deep container and heat it. Lay out the carrots; the carrots can be lightly fried. Next, put everything in the same order: raisins, dried fruits, rice, salt and fill everything with hot water. But in this case, we close the lid of the container only when the water leaves the surface of the rice and at the same time reduce the heat to a minimum and simmer until done with the lid closed.

Delicious lean fruit pilaf in the oven

If you decide to cook fruit pilaf in the oven, then it is best to use a Dutch oven. To prepare, all ingredients are placed in the same order in the roasting pan and the container is placed in the oven. Pilaf is prepared in the oven for 1 hour at a temperature of 180-200 degrees.

I told you how to cook delicious fruit pilaf in a slow cooker or other container: a Dutch oven, a frying pan or a saucepan with a thick bottom. As for the ingredients, you can add figs to fruit pilaf, use pumpkin, pears or cherry plums instead of apples. You can combine fruits depending on your taste preferences and add your favorite spices and honey. Cook this delicious Lenten dish with pleasure!

Many people have heard about sweet pilaf, but not everyone knows how to cook it at home, especially if the budget does not allow for much choice. This article discusses different variants recipes for this healthy dish and the preparation technology is described in detail.

Cooking options

For culinary experts different countries There are several recipes for sweet pilaf, which is often prepared instead of kutya on Christmas Eve, because this Christmas wheat dish is quite labor-intensive to prepare and requires some skill.

Therefore, the rice alternative is quite acceptable for many housewives with little cooking skills. Let's look at the most common options:

• sweet pilaf with dried fruits: the recipe involves the use of dried fruits, cut into pieces and prepared in a special way.
• pilaf with caramelized apples;
• a recipe for sweet pilaf with fresh fruit may include various types of fruits available in the region.

How to choose the right dried fruits?

Nowadays, the abundance of various dried fruits is amazing. Even from a good seller you can find at least eight varieties of ordinary raisins, not to mention dried apricots. To choose a suitable product, you should check with the seller which of them were not boiled in syrup - these are the ones you should take, since all the others were heat-treated with the addition of preservatives, additives and other things unnecessary for the body.

Classic recipe

Sweet pilaf with raisins and dried apricots is traditionally prepared in a thick-walled container: a cauldron, a stewpan, or you can use a cast-iron casserole dish if you don’t have anything else similar at hand.

List of required ingredients:

Dried fruits (100 grams of each type);

One and a half glasses of rice;

3 glasses of purified water;

100 grams of oil: it can be creamy or odorless vegetable (refined);

2 -3 tbsp. spoons of sugar.

First, you should rinse the dried fruits, soak the raisins in hot water for ten minutes, and cut the dried apricots into strips. Be sure to rinse the rice several times with clean water, removing excess starch and mucus - then the finished pilaf will turn out very crumbly. Pour boiling water over it and boil over medium heat for 20 minutes, then reduce the heat. Heat the oil in a frying pan and add the prepared dried fruits to it, fry for five minutes, add sugar and simmer until the grains are completely dissolved.

Next, pour the sweet mixture into the rice and stir, after five minutes turn off the heat, and wrap the pan with pilaf tightly with a towel folded in half so that the dish steams and is imbued with the aroma of dried fruit. If the sweetness is not enough when serving, you can add honey.

With carrots and nuts

This recipe for sweet pilaf with photo has one feature: carrots are added to give the dish the rich color inherent in traditional pilaf. Following the recipe, for every 100 grams of rice we take 1 glass of water, 50 grams of raisins, prunes, dried apricots, chopped walnuts and butter, as well as 1 tbsp. a spoonful of fresh carrots, grated on a fine grater.

First, cut the dried apricots and prunes into strips, it is better to fry the nuts a little in a dry frying pan - then they will become more aromatic, and according to tradition, soak the raisins in boiling water for 10 -15 minutes.

We use a thick-bottomed bowl: heat the oil in it, add the carrots and fry lightly so that they give color to the oil. Then add dried fruits to it and mix, simmer for 3-5 minutes and add rice and a very small pinch of salt, which should always be present in the dish. Fill with hot water and cover tightly with a lid. Simmer the sweet pilaf until cooked, without stirring and trying not to open the lid unnecessarily.

When serving, scoop the pilaf from below to combine the beautiful yellow rice and dried fruits, and also sprinkle with nuts.

In a slow cooker

For those who are too busy or do not like lengthy cooking processes, we recommend a simple recipe for sweet melt, prepared using a multicooker. Take one hundred grams of dried apricots, raisins and prunes, rinse thoroughly and add to the bottom of the bowl, pour in 100 grams of butter, previously melted in a water bath, add 2 tablespoons of sugar and a pinch of salt, pour two cups of boiling water and turn on the ““ setting on the multicooker.” Pilaf" or "Porridge" (on different machines the same function is called differently).

Boil the dried fruits for ten minutes, then add a pre-washed glass of rice, use a spoon to even out the layer so that the sweet mass completely hides the cereal and turn on the timer for 20 minutes. When the time is up, do not rush to serve the dish right away - let it brew and soak in the aromas for about 15 minutes.

Economy option

You can prepare a more affordable sweet pilaf with raisins according to the recipe of English peasants: its peculiarity is that they do not wash the rice before preparing the porridge and due to this it becomes more viscous. Pour the rice into boiling, lightly salted water in a ratio of 1:2 and boil until half cooked over medium heat. In a separate bowl, pour boiling water over 100 grams of raisins (this is the norm for every glass of rice) and leave for half an hour. Next, drain the water, add the raisins to the rice, add two tablespoons of butter for each glass of rice, and mix. We turn the heat on the stove to minimum and simmer for another 15 minutes, and then turn off the stove, following the recipe. Sweet pilaf with raisins looks quite simple in the photo, but it tastes very good, especially if you top it with a tablespoon of honey when serving.

Rice with apples

The recipe for sweet pilaf with caramelized apples is often used by residents of southern Ukraine at any time of the year, since they know how to preserve apples until the next harvest. Boil one and a half glasses of rice in three glasses of water until tender, and while it is cooking, melt two tablespoons of butter mixed with four tablespoons of granulated sugar in a separate bowl. Add ground cinnamon (1/4 teaspoon) to this mixture and let it boil. If you don't like this spice, you can skip this step. Cut apples (4-5 pieces) into small slices, but it is better to take sour varieties - they hold their shape well. The skin of the fruit should not be trimmed, but the seeds should be carefully removed. Place the apple slices in the sweet syrup and boil them in it, stirring for no more than five minutes.

Season the finished rice with one tbsp. spoon of butter, add caramelized apples to it and mix carefully so as not to disturb the delicate structure of the fruit slices. This dish is incredibly tasty and you can eat two servings without even noticing.

With fresh fruit

There is a recipe for sweet pilaf with the addition of various berries and fruits, cut into small pieces. This option is good for children who need a lot of vitamins for growth.

To prepare it, boil the rice until cooked according to the usual procedure. Choose seasonal fruits and cut them into medium-sized pieces: apricots, peaches or sweet plums. You can use pineapples or bananas; raspberries and strawberries go very well with rice. It’s better to take a little bit of everything, then it will not only be tasty for your child to eat sweet rice, but also interesting. When the rice is ready, add a couple of tablespoons of butter (for every three hundred grams of dish), two handfuls of sliced ​​fruit and a tablespoon of honey, and mix.

Let the sweet pilaf brew for ten minutes and serve, garnished with a small leaf of fresh mint.

I make fruit pilaf exactly the same way my mother prepared 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.

In my opinion, fruit pilaf is the most delicious! Cereals combined with juicy fruits, spicy cinnamon and honey create an amazing combination. I would recommend serving this porridge for breakfast - it is nutritious and healthy, and, by the way, very filling - the charge of energy 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 all year long. 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 don’t overdo it, after all, this is pilaf, not a fruit salad. I also use raisins, cinnamon and honey - essential components of fruit pilaf. And butter - without it, porridge is not porridge at all. All ingredients are ready, let's get started!

Wash the rice thoroughly and place it in a pan with 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 teeth) and liquid is absorbed (about 10 minutes). If the rice is ready and the water has not yet been absorbed, drain the porridge in a colander to drain off excess liquid and return it to the pan.

Peel the banana and cut into small pieces.

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

I peel the apple only from the core and cut it like other fruits.

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 and add cinnamon. I level the fruit layer over the rice.

Close the pan with a lid and put it in a warm place - for example, in a slightly preheated oven, so that the pilaf is ready for 45 minutes. You can also wrap the pan in a warm blanket or towel and place it near the radiator.

Fruit pilaf is ready! We serve it to the table for breakfast and help ourselves. Bon appetit!

For the recipe with photos, see below.

Hi all! If you want to try something unusual, then sweet pilaf s - that's it! I have known the recipe for this fruit pilaf for a long time. I remember back in kindergarten we were fed some semblance of this luxurious dish. True, then this dish seemed simple to me rice porridge with the addition of raisins and carrots. Nevertheless, it was cooked well. I've modified this recipe to suit my tastes. So, let's meet fruity sweet pilaf!

Recipe for sweet pilaf with dried fruits

By the way, some chefs claim that this one, sweet and with dried fruits, came to us from India. I don’t know how true this is, but I like this version) And in Thai cuisine there is also a sweet dish with rice - yummy!

To prepare sweet pilaf with dried fruits, take:

• a couple of glasses of rice;
• vegetable oil;
• one ;
• a handful of raisins, prunes and dried apricots;
• 2 tablespoons sugar;
• if you want, then salt to taste (I didn’t add salt).

First, rinse the rice thoroughly with running water. Drain the water and dry it. We also rinse the dried fruits well; if they are very dry, then pour them with warm water for about thirty minutes. Drain the water and place the fruit in a colander.

As usual, according to tradition, to prepare pilaf, take a cast-iron cauldron or frying pan with a thick bottom and walls. I use a duck roaster. Generously pour oil into the bowl where the pilaf will be prepared. Set the heat to medium. Lightly fry carrots and dried fruits in oil until golden brown.

Pour in the rice and pour boiling water over everything. Under no circumstances should we stir the pilaf during the cooking process. Simmer the rice over moderate heat until the water is absorbed.

When the rice is ready (determined by tasting), turn off the heat and move the cauldron onto a cold burner. Add sugar and only now mix the pilaf.

For lovers traditional cuisine Most likely you will like it more than sweet pilaf. But I still highly recommend preparing it! Surely even children will appreciate such a culinary experiment!

Everyone is interested in your opinion!

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