{"id":10833,"date":"2026-03-21T12:44:19","date_gmt":"2026-03-21T12:44:19","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=10833"},"modified":"2026-03-21T17:37:58","modified_gmt":"2026-03-21T17:37:58","slug":"piscanec-z-rizem-iz-pecice","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/piscanec-z-rizem-iz-pecice\/","title":{"rendered":"Pi\u0161\u010danec z ri\u017eem iz pe\u010dice (tav\u00eb pule)"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\" aria-label=\"Presko\u010di na recept\">Pojdi na recept<\/a>\n\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">So\u010den pi\u0161\u010danec in popoln ri\u017e iz ene posode (tav\u00eb pule)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pi\u0161\u010danec z ri\u017eem iz pe\u010dice je preprosta in zanesljiva jed, kjer se ri\u017e skuha skupaj s pi\u0161\u010dancem v eni posodi. Ta na\u010din priprave poskrbi, da <strong><a href=\"https:\/\/dietnikuhar.si\/riz-in-rizeva-moka\/#vodnik-po-rizu\" target=\"_blank\" data-type=\"post\" data-id=\"9212\" rel=\"noreferrer noopener\">ri\u017e<\/a><\/strong> vpije vse sokove mesa, zato ostane polnega okusa, ohrani zrntost in ni razkuhan. Ta \u201cone-pan\u201d pristop je razlog, zakaj jed vedno uspe \u2013 brez kompliciranja in brez odve\u010dnih korakov.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta recept za pi\u0161\u010danca z ri\u017eem iz pe\u010dice (tav\u00eb pule) je preprost za pripravo. Vse sestavine pripravimo v enem peka\u010du, pe\u010dica pa nato opravi ve\u010dino dela. Med peko se okusi pove\u017eejo, pi\u0161\u010danec se lepo zmeh\u010da, na vrhu pa dobi zlato, rahlo hrustljavo skorjico. Ri\u017e medtem po\u010dasi vpija teko\u010dino in aromo, kar ustvari popolnoma uravnote\u017eeno jed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Velika prednost te jedi je tudi njena naravna brezglutenska sestava. Ker temelji na osnovnih sestavinah, kot sta ri\u017e in meso, je primerna za vse, ki se izogibajo glutenu \u2013 brez potrebe po prilagoditvah ali nadomestkih. To pomeni, da lahko u\u017eivate v klasi\u010dni, doma\u010di jedi brez kompromisov pri okusu ali teksturi.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Ni vseeno, kateri ri\u017e uporabite<\/h4>\n<p>Izbira napa\u010dne sorte ri\u017ea je najhitrej\u0161a pot do kuharske katastrofe \u2013 namesto so\u010dne, uravnote\u017eene jedi lahko dobite bodisi nerazpoznavno ka\u0161o bodisi ri\u017e, ki kljub dolgemu pe\u010denju ostane trd in surov. Vsaka vrsta ri\u017ea ima namre\u010d svojo vsebnost \u0161kroba in specifi\u010den \u010das kuhanja, zato je razumevanje teh razlik klju\u010dno za popolno teksturo kon\u010dne jedi.<\/p>\n\n<p>Pri jedeh iz peka\u010da, kot je pi\u0161\u010danec z ri\u017eem, je to \u0161e posebej pomembno, saj se ri\u017e kuha neposredno v teko\u010dini skupaj z mesom in nima mo\u017enosti popravljanja med pripravo. \u010ce izberemo napa\u010dno vrsto, lahko hitro poru\u0161imo ravnovesje med teko\u010dino, \u010dasom in teksturo.<\/p>\n\n<p>Za tovrstne jedi sam najraje uporabljam parboiled ri\u017e. Zaradi posebne obdelave ostanejo zrna \u010dvrsta, lepo lo\u010dena in zanesljivo vpijajo teko\u010dino, ne da bi se razkuhala. To pomeni, da dobimo ravno pravo kombinacijo \u2013 so\u010den, aromati\u010den ri\u017e, ki \u0161e vedno ohrani svojo strukturo.<\/p>\n<p>Za popolno teksturo upo\u0161tevam razmerje pribli\u017eno 1,6 dela teko\u010dine na 1 del ri\u017ea, kar omogo\u010da, da ri\u017e vpije ravno pravo koli\u010dino teko\u010dine, ne da bi postal ka\u0161ast.<\/p>\n<p>\u010ce niste prepri\u010dani, katero vrsto ri\u017ea izbrati, si oglejte <a href=\"https:\/\/dietnikuhar.si\/riz-in-rizeva-moka\/#vodnik-po-rizu\" target=\"_blank\" rel=\"noopener noreferrer\">\n  <strong>hitri vodnik po vrstah ri\u017ea<\/strong>\n<\/a><\/a>.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">Jed je odli\u010dna izbira za kosilo ali ve\u010derjo, saj je nasitna, enostavna za pripravo in primerna tudi za shranjevanje ali pogrevanje. Naslednji dan je pogosto \u0161e bolj\u0161a, saj se okusi dodatno razvijejo, kar jo naredi idealno tudi za hitre obroke med tednom.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Pi\u0161\u010danec z ri\u017eem iz pe\u010dice (tav\u00eb pule)<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/piscanec-z-rizem-v-pekacu.webp\" alt=\"Pi\u0161\u010danec z ri\u017eem iz pe\u010dice (tav\u00eb pule)\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/riz-in-rizeva-moka\/\">\r\n                Ri\u017e in ri\u017eeva moka \u2013 lastnosti in uporaba            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 1 h 35 min + mariniranje<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 4<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 20 minut<\/div><div class=\"dk-meta-item\"><strong>Mariniranje:<\/strong> Najbolje \u010dez no\u010d<\/div><div class=\"dk-meta-item\"><strong>Pra\u017eenje:<\/strong> 15 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 60 minut<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-enostavno\"><div class=\"dk-sestavine-sekcija\">- 4 pi\u0161\u010dan\u010dje kra\u010de (bedra + stegno)<br \/>\r\n- 320 g parboiled ri\u017ea<br \/>\r\n- 500 do 520 ml vrele ju\u0161ne osnove ali vode<br \/>\r\n- 1 srednje velika \u010debula (sesekljana)<br \/>\r\n- 2 stroka \u010desna (sesekljana)<br \/>\r\n- 2 do 3 \u017elice olivnega olja <br \/>\r\n- sol (po okusu, previdno \u010de je juha slana)<br \/>\r\n- \u010drni poper<br \/>\r\n- 1 \u010dajna \u017eli\u010dka dimljene paprike<\/div><\/div><div class=\"optional-ingredients\" style=\"margin-top: 20px; padding-top: 15px; border-top: 1px solid rgba(0,0,0,0.06);\"><strong style=\"display: block; font-family: 'Montserrat', sans-serif; text-transform: uppercase; font-size: 0.85rem; color: #4A4A4A; margin-bottom: 8px; letter-spacing: 0.5px;\">Opcijske sestavine<\/strong><div style=\"font-size: 0.9rem; line-height: 1.5; color: #555;\">\u010ce bi radi \u0161e bolj bogat okus, lahko med ri\u017e pred peko vme\u0161ate tudi pest graha ali na kocke narezano rde\u010do papriko. Ri\u017e bo tako \u0161e bolj barvit in so\u010den.<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"bold-step\"><strong>Priprava in mariniranje<\/strong><\/li><li class=\"normal-step\">Za najbolj\u0161i rezultat pi\u0161\u010dan\u010dje kra\u010de za\u010dinimo s soljo, poprom in dimljeno papriko vsaj nekaj ur prej, idealno pa kar \u010dez no\u010d. Tako bo meso za\u010dinjeno do kosti, ko\u017ea pa se bo v pe\u010dici lep\u0161e zapekla.<\/li><li class=\"normal-step\">Ri\u017e dobro sperite pod teko\u010do vodo, da odstranite odve\u010den \u0161krob (tako bo ri\u017e ostal posamezno zrnat).<\/li><li class=\"bold-step\"><strong>Pra\u017eenje<\/strong><\/li><li class=\"normal-step\">V peka\u010du ali lito\u017eeleznem loncu (Dutch oven) segrejemo olje. Dodamo sesekljano \u010debulo in jo pra\u017eimo na zmernem ognju, da postekleni in rahlo pozlati. Nato dodamo \u010desen, in ko zadi\u0161i, vme\u0161amo opran ri\u017e. Ri\u017e na kratko popra\u017eimo skupaj s \u010debulo in \u010desnom, da se vsako zrno obda z ma\u0161\u010dobo in aromami.<\/li><li class=\"bold-step\"><strong>Teko\u010dina in sestavljanje<\/strong><\/li><li class=\"normal-step\">Vse skupaj zalijemo z vro\u010do ju\u0161no osnovo ali vodo. Previdno pri soljenju \u2013 \u010de je ju\u0161na osnova \u017ee slana, dodatna sol morda ne bo potrebna, saj je za\u010dinjen tudi pi\u0161\u010danec. Na ri\u017e nato polo\u017eimo pi\u0161\u010dan\u010dje kra\u010de tako, da je ko\u017ea obrnjena navzgor.<\/li><li class=\"bold-step\"><strong>Peka pod pokrovom<\/strong><\/li><li class=\"normal-step\">Peka\u010d tesno pokrijemo s pokrovom ali aluminijasto folijo. Postavimo v ogreto pe\u010dico na 190 \u00b0C in pe\u010demo pribli\u017eno 30 minut. V tej fazi bo ri\u017e vpil teko\u010dino, pi\u0161\u010danec pa se bo v pari popolnoma zmeh\u010dal.<\/li><li class=\"bold-step\"><strong>Hrustljavi zaklju\u010dek<\/strong><\/li><li class=\"normal-step\">Odkrijemo peka\u010d. Pi\u0161\u010danca s \u010dopi\u010dem na rahlo prema\u017eemo z olivnim oljem in po potrebi \u0161e malenkost posolimo. Temperaturo v pe\u010dici  dvignemo na 230 \u00b0C. Pe\u010demo \u0161e nadaljnjih 20 do 30 minut, da se ko\u017eica obarva temno zlato in postane hrustljava. Po peki pustimo jed \u0161e 5 do 10 minut po\u010divati da se vlaga enakomerno porazdeli, ri\u017e pa dobi svojo kon\u010dno, popolno teksturo.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>pi\u0161\u010dan\u010dje kra\u010de (meso brez kosti) <small style='color:#bbb;'>(650g)<\/small><\/td>\r\n                        <td>780<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>143.0<\/td>\r\n                        <td>13.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>ri\u017e <small style='color:#bbb;'>(320g)<\/small><\/td>\r\n                        <td>1152<\/td>\r\n                        <td>249.6<\/td>\r\n                        <td>22.4<\/td>\r\n                        <td>3.2<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>\u010debula <small style='color:#bbb;'>(110g)<\/small><\/td>\r\n                        <td>44<\/td>\r\n                        <td>9.9<\/td>\r\n                        <td>1.1<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>\u010desen <small style='color:#bbb;'>(20g)<\/small><\/td>\r\n                        <td>30<\/td>\r\n                        <td>6.6<\/td>\r\n                        <td>1.2<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olivno olje <small style='color:#bbb;'>(40g)<\/small><\/td>\r\n                        <td>360<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>40.0<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>2,366<\/td>\r\n                        <td>266.1<\/td>\r\n                        <td>167.7<\/td>\r\n                        <td>56.3<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          Na porcijo (1\/4)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">591<\/td>\r\n                        <td>66.5<\/td>\r\n                        <td>41.9<\/td>\r\n                        <td>14.1<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; 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win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Pi\u0161\u010danec z ri\u017eem iz pe\u010dice (tav\u00eb pule)\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/piscanec-z-rizem-v-pekacu.webp\",\"description\":\"- 4 pi\u0161\u010dan\u010dje kra\u010de (bedra + stegno) - 320 g parboiled ri\u017ea - 500 do 520 ml vrele ju\u0161ne osnove ali vode - 1 srednje velika \u010debula (sesekljana) - 2&hellip;\",\"recipeYield\":\"4 Kosov\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT60M\",\"totalTime\":\"PT80M\",\"recipeIngredient\":[\"- 4 pi\u0161\u010dan\u010dje kra\u010de (bedra + stegno)\",\"- 320 g parboiled ri\u017ea\",\"- 500 do 520 ml vrele ju\u0161ne osnove ali vode\",\"- 1 srednje velika \u010debula (sesekljana)\",\"- 2 stroka \u010desna (sesekljana)\",\"- 2 do 3 \u017elice olivnega olja\",\"- sol (po okusu, previdno \u010de je juha slana)\",\"- \u010drni poper\",\"- 1 \u010dajna \u017eli\u010dka dimljene paprike\",\"\u010ce bi radi \u0161e bolj bogat okus, lahko med ri\u017e pred peko vme\u0161ate tudi pest graha ali na kocke narezano rde\u010do papriko. Ri\u017e bo tako \u0161e bolj barvit in so\u010den.\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava in mariniranje\"},{\"@type\":\"HowToStep\",\"text\":\"Za najbolj\u0161i rezultat pi\u0161\u010dan\u010dje kra\u010de za\u010dinimo s soljo, poprom in dimljeno papriko vsaj nekaj ur prej, idealno pa kar \u010dez no\u010d. Tako bo meso za\u010dinjeno do kosti, ko\u017ea pa se bo v pe\u010dici lep\u0161e zapekla.\"},{\"@type\":\"HowToStep\",\"text\":\"Ri\u017e dobro sperite pod teko\u010do vodo, da odstranite odve\u010den \u0161krob (tako bo ri\u017e ostal posamezno zrnat).\"},{\"@type\":\"HowToStep\",\"text\":\"Pra\u017eenje\"},{\"@type\":\"HowToStep\",\"text\":\"V peka\u010du ali lito\u017eeleznem loncu (Dutch oven) segrejemo olje. Dodamo sesekljano \u010debulo in jo pra\u017eimo na zmernem ognju, da postekleni in rahlo pozlati. Nato dodamo \u010desen, in ko zadi\u0161i, vme\u0161amo opran ri\u017e. Ri\u017e na kratko popra\u017eimo skupaj s \u010debulo in \u010desnom, da se vsako zrno obda z ma\u0161\u010dobo in aromami.\"},{\"@type\":\"HowToStep\",\"text\":\"Teko\u010dina in sestavljanje\"},{\"@type\":\"HowToStep\",\"text\":\"Vse skupaj zalijemo z vro\u010do ju\u0161no osnovo ali vodo. Previdno pri soljenju \u2013 \u010de je ju\u0161na osnova \u017ee slana, dodatna sol morda ne bo potrebna, saj je za\u010dinjen tudi pi\u0161\u010danec. Na ri\u017e nato polo\u017eimo pi\u0161\u010dan\u010dje kra\u010de tako, da je ko\u017ea obrnjena navzgor.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka pod pokrovom\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\u010d tesno pokrijemo s pokrovom ali aluminijasto folijo. Postavimo v ogreto pe\u010dico na 190 \u00b0C in pe\u010demo pribli\u017eno 30 minut. V tej fazi bo ri\u017e vpil teko\u010dino, pi\u0161\u010danec pa se bo v pari popolnoma zmeh\u010dal.\"},{\"@type\":\"HowToStep\",\"text\":\"Hrustljavi zaklju\u010dek\"},{\"@type\":\"HowToStep\",\"text\":\"Odkrijemo peka\u010d. Pi\u0161\u010danca s \u010dopi\u010dem na rahlo prema\u017eemo z olivnim oljem in po potrebi \u0161e malenkost posolimo. Temperaturo v pe\u010dici  dvignemo na 230 \u00b0C. Pe\u010demo \u0161e nadaljnjih 20 do 30 minut, da se ko\u017eica obarva temno zlato in postane hrustljava. Po peki pustimo jed \u0161e 5 do 10 minut po\u010divati da se vlaga enakomerno porazdeli, ri\u017e pa dobi svojo kon\u010dno, popolno teksturo.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Kako prepre\u010diti, da ri\u017e postane ka\u0161ast?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Uporabite pravo razmerje teko\u010dine (pribli\u017eno 1,6 : 1) in primeren ri\u017e, kot je parboiled ali dolgozrnati. Med peko ri\u017ea ne me\u0161ajte, saj se tako ohrani struktura zrn.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Zakaj je ri\u017e po peki \u0161e vedno trd?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najpogostej\u0161i razlog je premalo teko\u010dine ali prenizek \u010das peke. Ri\u017e mora imeti dovolj teko\u010dine in \u010dasa, da jo popolnoma vpije. Pomaga tudi, \u010de uporabite vrelo teko\u010dino.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Ali lahko uporabim drug ri\u017e namesto parboiled?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da, uporabite lahko basmati ali dolgozrnati beli ri\u017e. Izogibajte se ri\u017eu za ri\u017eoto ali kratkozrnatim sortam, saj spro\u0161\u010dajo preve\u010d \u0161kroba.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Ali lahko pripravim jed vnaprej?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da, jed lahko pripravite vnaprej in jo kasneje pogrejete. Pogosto je naslednji dan \u0161e bolj okusna, saj se okusi dodatno pove\u017eejo.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Kako shranjevati ostanke?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ohlajeno jed shranite v hladilniku do 2 dni. Pri pogrevanju dodajte malo vode ali juhe, da se ri\u017e ponovno zmeh\u010da.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Ali je ta jed brez glutena?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da, jed je naravno brez glutena, saj vsebuje ri\u017e, meso in osnovne za\u010dimbe. Pazite le, da je ju\u0161na osnova brez dodanega glutena.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pi\u0161\u010danec z ri\u017eem iz pe\u010dice: preprost recept, kjer ri\u017e vpije vse sokove mesa in vedno 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