Fruit pilaf: children's food. Fruit pilaf in a slow cooker Cooking pilaf with fruits

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 to me just 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.

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

Fruity with dried fruits and spices

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

The set of dried fruits and spices in this recipe can be changed according to your taste and availability of products. You can add cinnamon, apricots, figs, or use sesame or almonds instead of pistachios. In short, 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. Place a thin layer of regular dough on the bottom of an enamel pan, on top - half a glass of rice mixed with 50 g of melted butter, smooth the layer. Then lay out the remaining rice, put another 50 g of butter on top, be sure to cover and simmer over very low heat for about 30 minutes. (the 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 spoons of honey, ½ cup. grape or pomegranate juice, 2 tablespoons of sugar, a small spoon of cinnamon and 2 cloves. Place fruit in the syrup and boil for 5 minutes, then pour the resulting syrup with fruit into the rice and stir.

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

For this dish you will need 2 cups. long grain rice (preferably pink). It needs to be washed, dried and placed in a frying pan with constant stirring until golden brown. Then add 70 g of chopped dried apricots, the same amount of white raisins, 50 g of chopped figs and 100 g of dried and chopped dates to the rice. There we also put 2 tablespoons of dried barberry and 50 g of almonds. You can add a little salt. Then the rice needs to be poured with boiling water (so that the water is 3-4 cm above the rice). Close the pan tightly and simmer over low heat until the rice is cooked.

Pilaf with vegetables and fruits

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

Fruit pilaf: recipe with rice cooked in Azerbaijani style

2 stacks wash the rice thoroughly and 15 min. soak in warm water. Next, mix 1.5 cups. water with 2.5 cups. fat milk and cook rice in them. When it is almost ready, rinse it with boiling water, dry it, put it on a cloth, and put it in a deep pan, the bottom of which is lined with kazmag. Place 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 cups. Mix flour with 1 egg, 25 g butter, 1 spoon of sugar, the same amount of ground cinnamon and dilute with a spoon of water. Knead the dough, roll out a thin layer, which we place on the bottom of the dish. Then grease with oil and lay out the rice. Kazmag protects rice from burning, and it fries perfectly. It is served with pilaf along with butter and cinnamon.

Add fruits: raisins, peaches, cherry plums, dried apricots and any others at your discretion. Finely chopped walnuts and cinnamon are an excellent addition.

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

Fruit pilaf

Ingredients

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

Preparation

Heat a cauldron on a flame, add oil, add grated carrots.
Add raisins after dousing with boiling water.
The rest of the dried fruits, washed and doused with boiling water, cut into halves, place raisins on top, then lay chopped figs, sprinkle with turmeric powder.
While the “frying” is being prepared, rinse the rice.
Clean rice must be placed in a cauldron on top of the dried fruits and filled with water so that its level is two centimeters higher than the rice.
Simmer until the water evaporates, cover with a lid, turn off the flame and leave to simmer for a quarter of an hour.

This version presents a basic recipe according to which you can prepare the dish, modifying it slightly, for example, using other dried fruits. It is recommended to use a special cauldron, but if you don’t have one, don’t be upset, you won’t 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.

Peach pilaf with pomegranate juice

This recipe is a step-by-step guide to preparing 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. It's a little more difficult to prepare than classic fruit rice, but it's worth the effort.

Ingredients

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

Preparation

Start cooking by rinsing the rice until the water is clear and boil until half cooked, transfer to a special colander and rinse with cold water again, transfer to a thick-bottomed pan, and mix with butter.
Level the surface of the rice layer, cover and simmer over low heat for about half an hour until the rice is completely cooked.
Rinse the peaches, peel and cut, do the same with the cherry plum and dried fruits, almonds. Fry these ingredients until they turn golden brown.
Prepare the syrup separately, combine and boil the pomegranate juice and sugar in a saucepan; when the mixture has cooled, add honey.
Add fried fruits and spices to the syrup, mix with cooked rice.

This fruit side dish turns out surprisingly tender. Children can give it 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 not at all pretentious or exotic, but the dish turns out to be very tasty and appetizing in appearance, which is confirmed by the photo. It's not at all difficult to prepare. Besides 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 (crumbled) – 350 g;
pumpkin – 370 gr;
apples – 230 gr;
oil (vegetable) – 70 ml;
raisins – 95 gr;
sugar, cinnamon, salt - according to taste preferences.

Preparation

You can prepare the dish literally 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, often these varieties are the most delicious), mix, adding raisins doused with boiling water.
Rinse the rice repeatedly until the water is clear.
Pour oil into a cauldron (or pan) to warm it 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 rice again, do this until the prepared ingredients run out.
Cover the cauldron and simmer the fruit rice over low heat until done.

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

Fruit pilaf with grape juice

In this case, the rice will be cooked with apples and juice added. It turns out a little piquant, 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 g;
grape juice (or apple) - 410 ml.
pepper, ginger - according to taste preferences.

Preparation

The carrots should be washed, peeled and chopped into strips, and fried in oil.
Dried fruits and rice, rinse.
Place carrots in a thick-bottomed saucepan, followed by dried fruits and rice, pour in juice.
Close the lid and cook on low flame for about half an hour.
Add spices and cook for about ten minutes.

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

As you can see, this is an excellent dish for periods of fasting, and it is also loved by those who adhere to a vegetarian diet.

In all recipe options, you should use fluffy rice, then you will get a structured and tasty dish, just like in the photo. Do not use aromatic vegetable oil; it will overpower the taste of the fruit. The quantity of dried fruits may vary, but they themselves are interchangeable. So, for example, if you can’t stand dried apricots, or there aren’t any in stock, and you only have 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 it this way, but the first option is preferable. Now it won’t be difficult for you to prepare pilaf with spices and fruits, so do it more often - please your household with a healthy and tasty culinary masterpiece!

Recommended recipes:

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.

Many people only know 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 impart. This 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 due to its taste, but also to its beneficial dietary properties. It is quite simple to prepare, and you can eat it both hot and cold.

What you will need:

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

Recipe:

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

Recipe with peaches

Pilaf with peaches is a very tasty dish that deserves to be prepared in the summer. Fruit pilaf with peaches is light, with an unforgettable taste and aroma. Preparing such a fruit dish is a little more difficult than traditional fruit pilaf, but it’s worth it.

What you will need:

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

Recipe:

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

Recipe with apples and pumpkin

It’s not difficult to prepare pilaf with apples and pumpkin for children and adults. Apples and pumpkin go well together and with other ingredients.

What you will need:

1.5 cups rice;
0.5 kilograms of pumpkin;
quince;
? glasses of vegetable oil;
100 grams of raisins;
2 apples;
nutmeg;
sugar;
cinnamon;
a pinch of salt;

Recipe:

To prepare pumpkin and fruit pilaf, peel the pumpkin and remove seeds, and cut the apples (preferably 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. Then lay out the pumpkin pieces so that they cover the entire bottom, then cover it with some of the rice, and on top put some of the apples with quinces and raisins, sprinkle the fruit dish with sugar, cinnamon and nutmeg.
Then again make a layer of rice and a layer of fruit. Fill the dish with salted water and oil so that the rice is completely covered.
Cover the cauldron with a lid, simmer the rice and fruit dish for about an hour over low heat.

Now you know that preparing the food is quite simple and easy, and the pilaf turns out to be light and tasty.

An excellent dish for pilaf fans. It’s already become a habit that when we mention the word “pilaf” our imagination pictures rice with meat and vegetables on a plate, fatty, aromatic and incredibly tasty. I, probably like many, simply adore rice dishes, and pilaf is one of my favorite dishes. Recipes for dietary, vegetable and fruit pilafs are probably undeservedly forgotten. Again, this is a must-have dish for vegetarians. Fruit pilaf is a very tasty dessert made from rice and dried fruits. And baked in pumpkin, it is additionally saturated with its aroma.

We will need:

medium sized pumpkin
rice - 1 tbsp
carrots - 1 pc.
apple or quince - 2 pcs.
dried apricots - 1 handful
prunes - 1 handful
raisins - 1 handful
almonds - 1 handful
butter - 50 g
sugar - 1 tbsp.
salt - 1 tsp.

Cut the carrots into cubes.

Dried apricots, wash and cut into 2-3 parts. If the dried apricots are soft, then there is no need to soak them.

Wash the prunes and cut them into 2 parts.

Peel and core the apples. Cut the peeled apples into small cubes.

Steam almond nuts with hot water and remove the skin from them. Then cut it in half.

Melt a piece of butter in a frying pan and saute the carrots. In this case, carrots, among other things, are used to give the pilaf a beautiful color.

Then add dried apricots, prunes and washed raisins to the pan. Mix well.

At the end we throw in apples and nuts. Turn off the stove, cover the pan with a lid and leave the mixture to warm up. Be sure to stir a couple of times to prevent the fruit from burning.

Cut off the top of the pumpkin and remove the seeds using a knife and spoon. We make small cuts inside with a knife. Be careful not to damage the outside of the skin.

Place pre-washed, soaked and boiled rice until half cooked on the bottom of the pumpkin.

Then add the entire fruit mixture. Add sugar and salt.

Place the other half of the rice on top. Pour in about half a glass of water. You can use fruit juice. Coat the outside of the pumpkin with vegetable oil. Place the pumpkin in a baking dish with low sides. One on which you can place the finished pumpkin on the table. Place in a preheated oven on the bottom shelf. Do not cover with the pumpkin “lid” yet. Cover the top with foil. After 35-40 minutes, remove the foil and cover with a pumpkin lid. Bake for another 15-20 minutes.

Remove the finished pumpkin with fruit pilaf from the oven, but do not open it for about 20 minutes. Let cool slightly.

Fruit pilaf can be served either warm or completely cold, scraping off the pumpkin pulp with a spoon.

If you want to prepare fruit pilaf without baking it in a pumpkin, then after frying the fruit, immediately add raw rice, add salt and sugar, pour in a glass of water and cover with a lid. After boiling, reduce the temperature. This way the pilaf will be ready faster. Cooking will take approximately 20-25 minutes