How to cook healthy and tasty red rice. How to cook friable rice, in what proportions so that it does not stick together? How and how much to cook rice: brown brown, wild black, ruby ​​red, round and long grain Jasmine, basmati

Mexican red rice is traditional dish Mexico. What is interesting about this amazing dish is that it is seasoned with some chorizo ​​sausage, which gives this dish a spicy flavor, as well as chili peppers. Tortillas and guacamole fast food perfectly complement the meal. The recipe below is for four servings.

Ingredients:

• 75 gr. chopped pork sausages;
• Two tablespoons sunflower oil;
• One chopped onion;
• 200 gr. rice (we will use long-grain rice);
• Two cloves of garlic;
• 800 gr. chopped tomatoes;
• 150 gr. frozen corn;
• Half tsp tomato puree;
• One Bay leaf OK;
• 150 gr. frozen peas;
• Half tsp dry chili pepper;
• 200 ml. water or vegetable broth;
• Half tsp Sahara.

Cooking:

Heat the specified amount of vegetable oil over high heat in a frying pan. Place the chorizo ​​sausage in the hot oil and fry, stirring occasionally, for about 2 minutes. Add chopped garlic and chopped onion, continue to fry for about five more minutes, stirring all the time, until they become soft;

Pour rice into the pan and cook, stirring, for one minute, then add the tomatoes along with the juice, sweet corn, tomato puree, bay leaf, peas, chili if you use it, general broth or water and sugar.

Slowly bring everything to a boil, stirring occasionally. Then we transfer the contents of the pan to the multicooker, cover the lid tightly and program the multicooker for the “pilaf” mode for about 40 minutes, until the rice becomes soft and all the liquid is absorbed into it. Season with salt to your taste.

When the rice is cooked, turn off the slow cooker and let the rice brew under the lid for about five minutes. Warm up the tortillas in the slow cooker. Decorate the cooked rice with lime slices and coriander. Serve with warm tortillas.

In Mexico when cooking mexican red rice use red juicy tomatoes. If there are any, take 600 gr, remove all seeds from tomatoes, cut instead canned tomatoes and the amount of water or vegetable broth is increased to 600 ml.

Red rice with turmeric is very easy to prepare, satisfying and tasty dish. In addition, this dish is an example healthy cuisine: after all, it consists exclusively of lean ingredients. The basis is Brown rice with a pleasant brownish color and a delicious nutty flavor. Bright yellow turmeric gives the dish spicy taste and a slight golden hue vegetable oil is a link. And the side dish was prepared using a modern kitchen gadget - a multicooker, which will save you from constant stirring of rice during the cooking process and slightly reduce the cooking time.

Ingredients listed are for 4 servings.

Ingredients:

• rice brown (brown) long-grain unpolished - 250 g
• refined sunflower oil - 2 tbsp. l.
• turmeric - 1 tsp
• salt - to taste

Cooking method cooking in a slow cooker red rice with turmeric and vegetable oil

Place the red rice in a bowl cold water and rinse the grits in a circular motion, changing the water several times. Then transfer to a colander and rinse again with running water.

Pour into a multi-pot sunflower oil and pour in the cereal.

Add salt to taste and season with turmeric. Mix well.

Pour in 700 ml of filtered water.

Close the multicooker lid by turning the valve to the “Closed” position. Set the Rice mode to 35 minutes. If this mode takes less time in your multicooker model, then after the beep, set the additional time so that in total you get 35 minutes.

If there is no “Rice” mode, set the “Porridge” or “Pilaf” mode. Also, for cooking cereals in a slow cooker, the stewing mode is excellent.

When the beep sounds, release the steam and open the lid. Mix the rice thoroughly.

Lay out brown rice with turmeric on portioned plates and serve immediately. This side dish will great addition to meat and poultry dishes, especially it goes well with stewed chicken or meat.

From meat dishes this side dish can also be recommended beef stew with vegetables, meat cuts with egg, baked cutlets with bechamel sauce.

By the way, for lovers of spicy turmeric, there is an amazing recipe for rainbow bread with cheese filling baked in a slow cooker.

Bon appetit!

Step by step recipe cooking red rice with turmeric in a slow cooker was prepared by Anna.

vkusnonatalie.ru

Red rice in a slow cooker

The advantages of red rice in a slow cooker in addition to mass useful substances and a beneficial effect on the body is the impossibility of boiling due to a softer shell. This means that it will never turn into porridge, but if you are worried and not sure about cooking. Use a slow cooker, it will definitely never work rice porrige.

By the way, red rice has several varieties, each of which has a different taste and shade. When cooking, it happens that the water acquires a pinkish color, you should not be afraid, but if you are worried, you can drain it and collect it clean.

The most important thing before cooking is to sort and rinse the rice well, this is actually a 40% guarantee of a well-cooked dish.

Ingredients:

• glass of red rice
• 2.5 cups of water
• olive oil or butter

Cooking red rice in a slow cooker

To begin with, the rice needs to be sorted out and the spoiled grains or small debris, which is sometimes present, removed.

We put the rice in the bowl of the multicooker, fill it with water specified quantity, but to save time on cooking, we recommend pouring the component hot water. Maybe even boiling water. Salt and set the program for cooking "rice".

After the beep, we try the rice for salt, add salt if necessary, add 2 tablespoons of olive oil or butter, stir and let it brew under closed lid.

If the butter is ice cream, turn on the “heating” program, a low temperature will help melt the butter and at the same time make our red rice in the slow cooker more tender and airy. We serve the ingredient with meat or vegetable dishes.

multivariki.ru

How to cook red rice in a slow cooker?

Rice - the most popular product many, sometimes dissimilar national cuisines. But more often in this case they talk about white rice. But how to cook red rice is a question that raises certain doubts due to some "exoticism" of this species.

Nevertheless, colored varieties of rice are increasingly appearing on store shelves. Perhaps the red product is in the greatest demand (Fig. 1).

Before you learn how to cook it properly, you should pay attention to its nutritional benefits.

Red rice and its varieties

Rice. 2. The nutritional value red rice.

Red rice is one of the oldest varieties of this crop. It has been cultivated since ancient civilizations, mainly in Asia. Moreover, in his family, he occupied a privileged place, since, as a rule, members of the royal families ate it. Since ancient times, red rice has been valued for its healing properties: it was actively used in oriental medicine.

It is cultivated in different countries the world today. The most famous are its varieties:

1. Short-grain rice Camargue (south of France). As a result of cooking, it becomes slightly sticky.
2. Himalayan red rice (India). Soft grains of this species have a complex spicy aroma.
3. Rhys Rubin (India). Used for food and as part of religious rituals.
4. Thai red rice (Thailand). It has a refined taste with a pronounced aroma of flowers.
5. California ruby ​​(USA). It has a more saturated (burgundy) color. Valued among gourmets.

With all the differences, all red varieties have common properties: wealth dietary fiber(Fig. 2) and high content in the shell of anthocyanins - natural pigments that give the culture an original color.

Dishes made from red rice a wide range. It is good both as an excellent side dish for meat, poultry, fish, and as a separate dish in combination, for example, with mushrooms or vegetables. In addition to pleasant sweet taste and good digestibility, this rice also has health benefits.

Product benefits

The increased interest in red-grained species is explained not so much by the fact that it is simply delicious, but by the high healing potential of such rice and its role in organizing healthy eating.

Nutritionists note the balance of the product in terms of vitamins, proteins, carbohydrates, minerals, lipids. Red rice is officially classified as a food that helps to increase immunity, reduce the risk of the onset and development of oncological and cardiovascular diseases, and normalize digestion.

Special mention should be made of anthocyanins - glycoside pigments, which in the human body can appear only with food. These are very energetic antioxidants that effectively bind oxygen radicals and prevent rapid aging and cell death.

Since anthocyanins are mainly concentrated in the bran shells of grains, unpolished (slightly polished) products are especially valuable for a healthy diet.

cooking red rice

From red-grained cereals, you can cook a large number of variety of dishes. But regardless of this or that recipe, it will be delicious only when the rice groats are properly boiled.

First of all, it must be borne in mind that varieties of red shades are cooked a little longer than white varieties. But do not be afraid that such rice can be digested, as this will be prevented by the previously mentioned unpolished shell of the grains.

Today, many manufacturers of this valuable product in their instructions they separately indicate how to cook it in such a way as to preserve all the useful taste and healing properties. But the differences here are minor. Moreover, the basic rules on how to cook red rice are so simple that they can be followed even by absolute beginners.

To begin with, dry rice should be cleaned of impurities and dust. In search of foreign grains, it is sorted out in the same way as any other rice. Cleaning is completed by washing (several times) in clean water.

You can cook rice in a slow cooker or in an ordinary saucepan (preferably with a thick bottom). Groats are poured with boiling water (about 500-550 ml of water per glass of rice grains). In this case, you need to make sure that boiling water covers a layer of cereals for at least two fingers.

Then the contents of the pan are salted and begin to cook. After the water boils, it is necessary to reduce the heat and remove the foam from the water surface. Next, cover the pan with a lid and continue to cook the rice for 30-40 minutes.

Rice. 3. Rice with shrimp and green beans.

Many chefs note that the cooking time depends on the characteristics of a particular variety. But people who know how to cook rice groats for further use in various dishes, usually wait for the complete disappearance (evaporation) of water from the surface of rice. The grains themselves should be soft and well cooked.

Even knowing in general how to cook red rice, you should not neglect the following "little things":

1. Pre-soaking red rice reduces cooking time full cooking product. Also, soaked rice becomes lighter when cooked.
2. A rice dish is especially tasty if you sprinkle it before serving. lemon juice(lime juice).
3. Ready-made boiled rice can be stored in the refrigerator for no more than three days. At the same time, it should be in a container under a lid.
4. With a healthy diet to boiled red rice meat sauce better not to add. In this case, the dish will be too high in calories.

Two Easy Red Rice Recipes

Rice with shrimp and green beans (Fig. 3)

Ingredients:

Figure 4. Red rice with mushrooms.

• red rice - one and a half glasses;
• frozen shrimp - 300 g;
• fresh (frozen) beans - 100 g;
• green onion - 1 bunch;
• ginger root - 15 g;
• garlic - 3 cloves;
• sesame oil - 3 tablespoons;
• oyster sauce - 70 g.

Boiled red rice. In a hot frying pan sesame oil minced garlic and ginger root are fried. This is where the beans are added. After 3-4 minutes, put rice, shrimp (pre-thaw), onions in the pan, add sauce and spices to taste. The contents of the pan, stirring, are fried until cooked over high heat for a minute.

Red rice with mushrooms (Fig. 4)

Ingredients:

• rice - one and a half glasses;
• mushrooms (champignons or others) - 300 g;
• medium-sized carrots - 1 pc.;
• bulb - 1 pc.;
• basil - 1 bunch;
• butter;
• ground red pepper.

Rice is boiled. Large mushrooms are cut into plates, small ones - into 4 parts. Vegetables are cut into cubes and fried in a frying pan over melted butter. Mushroom slices are added to lightly fried vegetable cubes and, stirring constantly, fry until golden brown. Salt and pepper the resulting mixture and add to boiled rice. It is especially delicious to eat this dish if the rice is sprinkled with chopped basil.

Instead of a conclusion

Red varieties of rice - great way and satisfy your hunger and enjoy refined taste.

But still it is necessary to comply with the measure. Moreover, with such delicious product it is very difficult not to get carried away and not to forget about your own figure.

lediznaet.ru

How to cook red rice fluffy

If you look closely at the shelves with packs of rice in a supermarket, you will notice how the assortment has expanded in recent years. Now it is possible to buy not only the usual for any Russian white variety rice, but also black, brown and red.

However, many people have a question about how to properly prepare a side dish from such cereals and what dishes it should be added to in order to get Tasty dinner. In the article below, you can learn about the benefits of red rice as a product and the most effective ways its preparation.

The benefits and harms of red rice

For the first time, red rice began to spread throughout China, where it was served to the table only by very rich people with a high origin. Now it has become available to everyone.

In fact, of all the types available, it is red rice that is considered the most useful. This is due to the fact that such grains are not subjected to grinding at all. As a result, red rice completely retains all useful fiber. Also, this grain is filled with a large amount of amino acids, vitamins and minerals. All this is extremely beneficial for the body.

Red rice is real treasure vitamin B, phosphorus, magnesium, copper, calcium, iron and other minerals. Women who use it constantly do not experience problems with hair and nails.

Surprisingly, the magnesium in rice also helps those who experience problems with insomnia and pressure, as well as strengthens muscle tone. Due to the presence of calcium, bone tissue is strengthened, and osteoporosis and arthritis simply will not bother.

However, one of the main useful properties such rice is that it is considered to be one of the most powerful antioxidants. With its constant use, the risk of cancerous tumors decreases. The panathionides contained in it improve the condition of the skin, making it more elastic and reducing the number of wrinkles.

Like any kind of rice, red contains a lot of dietary fiber. Its use is useful for those who have problems with digestion. One of the functions is to remove toxins and prevent the development of cholesterol and diabetes.

Red rice "Ruby" is very good for health. Unlike childhood white rice, red rice does not undergo such enhanced processing and does not contain as much starch. Proponents of proper nutrition recommend eating unpolished wild varieties rice containing large quantity vitamins, amino acids and trace elements. The secret of this benefit unique product in a preserved bran shell containing a large amount of fiber. In addition to the benefits, gourmets appreciate red rice for its pleasant nutty flavor, unique taste and great aesthetic appearance. That's just with this product you need to have to work, because in case of improper preparation it will be impossible to chew. You will also have to stock up on free time, as red rice takes much longer to cook than plain white.

Ingredients for Red Rice Pilaf:

• Chicken meat - 500 grams;
• Rice red "Ruby" - 200 grams (1 cup);
• Onion - 1 pc;
• Carrots - 1 pc;
• Garlic - 2 cloves;
• Bulgarian pepper - 1 pc;
• Water - 2.5 cups;
• Salt to taste;
• Olive oil for frying (can be vegetable) - 70 ml.

Red rice pilaf in a slow cooker - recipe with photo

This pilaf can be cooked both in a slow cooker and in a regular cauldron. I, for not having the latter, will do this in a slow cooker.

Pour olive oil into the multicooker bowl. It is better not to feel sorry for him, because in the process of cooking pilaf, it will rise from the bottom and soak the rice. We turn on the multicooker to warm up in the “Baking” mode.

We thoroughly wash the meat, cut it into medium-sized cubes and send it to the preheated multicooker bowl under the lid for 7-10 minutes.

In a separate frying pan olive oil lightly fry the onions, carrots, cut into strips and bell pepper. If you are switching to proper nutrition, in this case, vegetables can not be fried, or lightly fried in a grill pan without oil. Unfortunately, the pilaf itself without oil will turn out to be dry, and its use cannot be completely abandoned.

After the meat is half ready, we throw our frying to it. We mix everything well.

Ruby red rice should be thoroughly washed in a bowl, draining the water several times. Do this until the water becomes clear.

Put a glass of red rice on top of the meat and vegetables.

Pour two and a half glasses of water, salt, pepper. You can also add any spices of your choice. On top of all this beauty, lay out the garlic cloves, close the lid and set to the “normal cooking” mode for 1 hour and 20 minutes.

After some time, we get an incredibly tasty, fragrant and hearty pilaf with red rice "Ruby". The pilaf turned out very juicy, but at the same time tender.

Hello, friends! Today I will tell you about red rice and share how to cook it in a slow cooker.

Rice is probably the most widespread and popular grain crop in the world. Along with the well-known white rice, there are wild, brown (or brown), black and red. Unlike white, they are all exposed minimal processing and retain the bran shell. Because of this, these varieties are considered more useful and suitable for diets. They are also highly valued by supporters of a healthy diet, vegetarians and simply gourmet rice dishes.

Many, especially those who are not very well versed in cereals, confuse red and brown (or brown) rice, they think that cereals are exactly the same. Although these two grains are prepared in almost the same way and are used for the same dishes, the difference between red and brown is still obvious in both color and taste. Brown has a brown color, due to which its second name is “brown”. And the red color is brighter and more saturated, closer to the ruby ​​hue. They differ in the degree of processing. Brown - usually not polished. And red is both unpolished and slightly polished.
For the most part, red rice is cultivated in Asia, in Thailand, India, southern France and the United States. There are several varieties of red rice (I personally know five of them). In large supermarkets or specialized stores you can buy expensive and elite varieties. However, quite normal and tasty, and most importantly affordable, are sold by the manufacturers Agro-Alliance and Yarmarka. At Yarmarka I saw long red rice and it is more expensive than at Agro-Alliance. TM "Agro-Alliance" has rice of the "Rubin" variety, which is considered one of the most famous. I most often buy Ruby, and I cooked it in a slow cooker for this recipe.

Both Ruby and other varieties of red grain are used for hot dishes (purely as a side dish, for hot salads, for vegetable pilaf) and for cold dishes (salads and snacks).
Below in the recipe I will present you the base, the basis for preparing cereals using a slow cooker. And in conclusion, there will be a small bonus - I will share in what form my homemade people like to use red rice.

Ingredients

1. Red rice - 2 multi-cups
2. Water - 4 multi-glasses
3. Salt - to taste

How to cook red rice in a slow cooker

1. Prepare red rice (I have "Ruby"), water for cooking cereals and salt. We measure rice and water with a multi-glass that comes with the multicooker. Since any rice, and red is no exception, absorbs various foreign tastes and odors, it is better to use filtered water.

2. First wash the rice well. Then we pour clean cereals into a container of sufficient depth, pour cold water(again better filtered) and leave for 30 minutes. Then we throw the red rice into a sieve and leave it for 10 minutes so that all the water is glassed. Who will cook red rice for the first time, do not be afraid that the water when washing cereals, especially the first one, will be red. Or rather some kind of brown. Your product is not “left” and is not tinted with any chemistry at all. It's just that there is a red pigment in the shell of the grain, which is washed out. This gives the water such a "terrible" look. After washing, even the rice itself can change color a little.

3. Pour the rice into the multicooker bowl.

4. Pour water, salt to taste and mix. We close the slow cooker and cook the cereals for 35 minutes in the “Rice / Cereals” mode.

5. After cooking (after the signal), open the multicooker and mix the rice. We close the device again and let the rice stand under the lid on the "Heating" for 10-15 minutes. At the end, you can pour rice with vegetable oil (I like olive oil).

6. Red rice cooked as a side dish is served immediately. It pairs well with lean meat, bird or fish. If you are a vegetarian, serve with vegetables or mushrooms.

7. As promised, I will tell you how red rice is best eaten in my family. My household loves it very much with vegetables and scrambled eggs. To do this, I stew (can be in a slow cooker) chopped onion(1-2 pieces) and carrots (1-2 pieces), cut into cubes, add turmeric and black to taste ground pepper(spices interrupt the taste of rice, so you should not get carried away). Separately, I fry an omelette (3-4 eggs, a little water, a pinch of salt). The finished omelette is cut and added to the vegetables at the end of their preparation. Then I add there cooked rice, mix and keep a little on the fire so that the cereal warms up. We eat hot food.

On the shelves of large stores you can find not only white, but also black, and brown, and even red rice. Today we are talking about the latter. How to cook red rice, how it differs from the rest, and what dishes can be prepared from it.

Such different rice

Each type of rice has its own characteristics. Habitual White rice- The most common. Polished and translucent, it is prepared in just twenty minutes. But the content of vitamins in it is less than in other varieties.

Black rice holds the record for the content of nutrients and trace elements, but it takes 40-50 minutes to cook. The grains are very tough, so they need to be soaked for several hours before cooking.

Brown or brown rice is a favorite of losing weight. It removes harmful substances from the body and is no less useful than black. Ready in about 25 minutes.

The red rice we are interested in is the most satisfying. Energy value 100 grams of this product is 350-410 kcal. Its color can have shades of red, purple or maroon. True, only the shell is multi-colored, but inside it is still, as a rule, white.

How to cook a "red side dish" on the stove

Consider how to properly cook red rice, taking into account its features. It is great for a side dish, as it remains crumbly after cooking. It goes well with vegetables, mushrooms, chicken, fish, dried fruits. It is possible with meat, but the satiety of such a dish will go off scale.

• So, put a pot of water on the fire and add salt. While boiling, sort and rinse the rice.
• Pour the grits into boiling water and simmer for 40-50 minutes over low heat. IN finished product add butter or vegetable oil.

To reduce the cooking time, you can pre-soak the cereal in water, but then the content nutrients decrease.

Other cooking methods

Now we will tell you how to cook red rice in a slow cooker and microwave.

Pour the washed rice into the bowl of the multicooker, fill it with water, add salt and oil. For 1 glass of product, 2-2.5 glasses of liquid are taken. We set the mode "Rice" or "Pilaf". At the end of the mode, it is advisable to leave the cereal in the slow cooker for another 10 minutes in the heating mode.

If you cook in the microwave, then you need to do this: place the cereal in a fireproof dish, pour water, add salt and, if desired, oil. Set the maximum power and send the cereal to the oven for 5 minutes. Then take out, mix, close the lid and return to the microwave for 15 minutes. When ready, let the bowl of rice stand for a few more minutes in the oven.

Fragrant garnish

How to cook red rice if you need a non-trivial, but easy-to-cook side dish? Use spices!

You will need a stewpan, a couple of cloves of garlic, an onion, a tablespoon of tomato paste (or grated tomatoes) and two teaspoons of Provence herbs seasoning.

Chop the onion and garlic small pieces and fry for 3 minutes in olive or other vegetable oil in a saucepan. Add tomato paste and cook for another two minutes, stirring occasionally.

Pour in water or chicken bouillon, salt and bring to a boil. Pour the washed rice, seasoning, cover, set aside slow fire and wait about 40 minutes. When ready, do not rush to serve - let the rice "reach" a little.

Simple cottage cheese and rice dessert

Prepare a quarter cup of red rice and half a cup of white rice, 200 grams of 9% fat cottage cheese, two teaspoons of cranberries and a few kiwi slices.

• Boil both rice in the same bowl until tender. It's okay if the red turns out to be more dense.
• Mash the cottage cheese with a fork, add sugar to taste, a little salt and cinnamon (if you like). Mix it with cranberries and rice.
• Put the mass into molds, decorate each with a slice of kiwi. If desired, sprinkle with coconut flakes for beauty.
• Send the molds to the preheated oven for half an hour.

hearty soup

Ingredients: 100 grams of red rice, a glass of tomato juice, 3 potatoes, 1 onion, 300 grams of mushrooms, sour cream, vegetable oil, parsley and dill, salt and pepper.

• Boil rice. You can leave it a little firm.
• Put a pot of water on the stove. While boiling, peel and dice the potatoes and add them, along with the rice, to the boiling water.
• Cut mushrooms and onions. Fry them together in a pan, and then add to the soup. Salt.
• Now pour in the tomato juice and bring to a boil, but do not boil. Add greens, pepper and, if you like, bay leaf. Turn off the heat and let the soup simmer for a while, covered.

Serve with sour cream and herbs.

A little about the varieties and cooking time

The above is the approximate cooking time. How long to cook red rice depends on its variety, as well as whether you soaked it before cooking or not. You may also find that your red rice is not so red, but this is also due to the difference between varieties.

• For example, Bhutanese red rice is cooked in 45 minutes without pre-soak and 25 minutes with soaking. Ready meal has a pale pink color.
• Before cooking red rice with bright aroma Hom Daeng, it is better to soak it overnight. Then cooking will take 10-15 minutes. Without pre-treatment this will take 40 minutes.
• Fergana rice devzira has a white core and a dark pink shell, and is cooked in 30 minutes after a three-hour soak. This variety has several subspecies, and it is recommended to soak all of them for 2-5 hours, then the cooking time will vary between 25-35 minutes.
• Subspecies dastar-saryk in cooked form has amber, and when cooked, it increases seven times. Chungara turns out to be white at all.
• Rubin is produced in Russia - the first Russian large-grain variety grown on an industrial scale. How to cook Ruby red rice is written on its packaging: the manufacturer recommends doing this for 30-40 minutes on low fire and with the lid closed, and add salt and oil after cooking.

The benefits and disadvantages of red rice

Red rice has a beneficial effect on the condition of the skin, helping to prolong its youth. Fights bad cholesterol. It satisfies hunger well and is easily absorbed by the body. It is a powerful antioxidant. Contains calcium, potassium, iron, phosphorus, iodine, vitamins E and B (B 1 , B 2 , B 6 , B 3). Due to the absence of gluten (vegetable protein), even children and allergy sufferers can eat red rice.

As for the disadvantages, as already mentioned, this is a very nutritious thing, so losing weight people should be moderate when using it. However, it still does not eat much.

Diabetics should take note that red rice can cause a spike in blood sugar levels.

Finally, arsenic is often used as a pesticide in cultivation, so when buying, you need to make sure that the cereal has passed the toxicological control in Russia.

So we figured out how to cook red rice. Bon appetit!