Rice "Mistral". Steamed rice for pilaf

Rice is the main ingredient of many dishes in different cuisines of the world. In Italy, from it prepare risotto, in Spain - paella, in Japan - sushi, in Asian countries - pilaf. A good high-quality rice, which is used in cooking, is already half the success. That's why it is important to find a proven producer of cereals. In Russia, such a choice rice is produced by Mistral Trading.

Trade mark "Mistral": high-quality cereals of premium class

Despite the fact that under this brand are produced a variety of types of cereals and legumes, its popularity in the Russian and world markets, the company "Mistral Trading" received thanks to rice. The company started its activity in 1992. From the very beginning of its work, the company did not seek to produce cheap goods, but was aimed at a middle-income and high-income buyer. That is why the rice "Mistral" was and remains a more expensive product compared to the prices of competitors.

Selective grains from different countries of the world (Spain, Italy, Thailand, India, North America) are carefully polished, processed, packed and sent to stores. It is the quality of raw materials that determines the price of Mistral cereals. Russian and Asian rice is much cheaper, but the company is trying to keep the bar high and continues to work in the premium niche.

Varieties of rice "Mistral"

All the rice, which is produced by the company, can be divided into two series: standard and elite.

The first category includes the following types:

• Round-grain "Kuban" - opaque rice of round shape with a high content of starch for the preparation of porridges, casseroles, puddings;
• Round grain brown whole-grain "Kuban" - delicious rice, which, thanks to the untreated shell, preserves the maximum of useful vitamins and minerals;
• Long-grain steamed "Yantar" - thanks to a special technology of steaming, such rice is always friable when cooking;
• Long-grain "Orient" - white grains retain their shape and color even after cooking.

Since the company "Mistral Trading" was initially focused on the premium segment of the market, the assortment of elite varieties of rice of this trademark is much wider.

Premium-series from Mistral

The elite rice of this trademark includes the following varieties:

• "Basmati" - this species is also called imperial. It grows at the foot of the Himalayas, it has a classic refined taste.
• "Jasmine" - is grown in Thailand, has a tender taste, similar to the flower of the same name.
• "Indica" - has a grain of beautiful shape, suitable for cooking most dishes.
• "Italica" is a delicate rice from Italy.
• "Japan" - white, with a high content of gluten.
• "Arborio" - the best grade of Italian rice, by popularity comparable to pasta.
• "Samarkand" - lightly ground red rice for cooking oriental pilaf.

A separate series produces the rice "Mistral" class gourmet: "Aquatic", "Kino", a mixture of grains "Basmati".

• "Aquatic" - wild rice, in North American Indians was considered particularly valuable. Thanks to the protein content, they ate it instead of meat.
• "Kino" - a variety that grows in South America. It has an unusual round shape resembling fish eggs, and an oily structure.

Rice "Yantar"

The rice of this variety has a large long grain. It is specially grown for steaming. After such processing, the grain acquires an unusual amber color, due to what this species got its name. Refers to standard varieties and has a lower price, as it grows well in the south of Russia and in neighboring countries of Asia.

In steamed form amber rice "Mistral" retains a greater number of minerals and trace elements than before steam treatment. After cooking, the grains become snow-white, they do not stick together even without oil. This is an excellent option for cooking pilaf, as a side dish and adding to salads.

Rice "Jasmine"

This variety with such an interesting flower name is grown exclusively in Thailand. From other types of rice, "Jasmine Mistral" is distinguished by its delicate aroma and grain shape, which is very similar to jasmine flowers. After cooking, the grains remain as thin and long, they taste tender and soft, with milky notes. Take into account that rice "Mistral" Jasmine "a little boiled. Its grains slightly stick together, which gives the garnish a special velvet texture.

Rice "Jasmine" is a traditional white and red. In the latter case, it is unrefined grains in the shell. Such rice have a greater nutritional value than white, so it is recommended for inclusion in the diet by dietitians. Delicious rice "Jasmine" refers to premium varieties.

Basmati rice

This variety is considered the elite of rice. It is grown in India, but after harvesting it does not go immediately to the counter, but is kept for about 1 year in special stores. Cereals during this time are well dried, become long and thin, when cooked they do not boil and grow twice as long.

"Basmati " Mistral "refers to the premium class, not only fragrant and tasty, but also surprisingly beautiful, for that it is also called imperial or royal, which is the most popular brand in all countries of the world.

What rice to choose for pilaf?

There are a lot of recipes for cooking this dish. In countries of Central Asia (Kazakhstan, Tajikistan, Turkmenistan, Azerbaijan), pilaf is prepared both for a daily table and for various events: weddings, funerals, reception of guests. In some countries it is made from pork, in others - from lamb, beef, chicken and even fish. The only part of this dish is rice. How to choose it?

The rice for pilaf should be long-grain, because in it the starch content is much lower than in the round. The grains are transparent and whole, well polished white. These are such varieties as "Basmati", "Jasmine" or "Amber". The dish is friable and tasty, if you use steamed rice for pilaf during cooking. Its grains are pre-treated with steam, so they do not stick together when cooking.

Plov will be much better if rice is not soaked before cooking. It will be enough just to wash it with cold water several times. With a long time in the water, the structure of the grain is destroyed, and the rice becomes brittle.

Undoubtedly, from a grain of elite grades the dish turns out tasty practically always. But using steamed rice for "Yantar" pilaf with "Mistral" trademark , it is also possible to easily make the traditional dish of the peoples of Asia friable and fragrant. It remains to be a small matter to find a good recipe.

Recipe for cooking pilaf from steamed rice "Mistral"

To cook a delicious pilaf, you will need: 1.5 kg of lamb (or other meat to taste), 1 kg of steamed rice "Yantar" brand "Mistral", 0.5 kg of carrots, 0.5 kg of onions, spices, salt, vegetable Oil, garlic. There is no single recipe for this dish. Therefore, spices can be added completely different, to taste. Traditionally, plums are added with zir, barberry, turmeric, red and black pepper.

How does the preparation of pilaf begin? Diced onion rings are fried in large quantities (at least 150 ml) of vegetable oil. Then the meat is fried, followed by carrots, cut into large strips. Then add salt and spices (on a tablespoon of zira and barberry, ½ tablespoon of turmeric, a little ground pepper) and all together is poured with water so that the meat is covered. After that, the cauldron should be put on a slow fire for 40 minutes.

Wash 6-7 times in cold water rice to lay out on meat. Without mixing, level it and pour hot water into the center so that it covers the rice by 2 centimeters. Salt and cook without lid until water is absorbed. Then, in the center, put the garlic and make small holes in the rice to exit the steam. Cook for another half hour. Pilaf is ready! Before serving, you need to mix the dish well.

Customer Reviews

In the world there is no such person who does not like high-quality choice products. This is the concept of the company's work. Despite the relatively high price compared to competitors, buyers still choose rice "Mistral". The feedback they leave about this product shows that not only premium brands have high quality. Thanks to the modern technology of grinding and further processing of grain, this brand's rice retains its shape even after cooking, it is crumbly and always delicious.