Pilaf from red rice ruby. How much and how to cook red rice in pure form and with vegetables

In ancient China, red rice was only available to very rich and noble people. It was appreciated (and continues) for its high content of trace elements, vitamins and antioxidants. Nowadays, the imperial dish can be enjoyed by anyone who knows how to cook red rice. Its shell is easier to digest than traditional white. For this reason given grade not subject to grinding, which provides such a high content of fiber, minerals and vitamins. Red long-grain rice is especially appreciated. How do you prepare it for use as a side dish? In what dishes is it advisable to use it? These are the basic questions, the answers to which will make its use not only useful, but also enjoyable.

How to cook for a side dish

About 800 ml of water and half a teaspoon of salt are taken in a glass of cereal. Before cooking red rice, it is washed several times in cold water until it becomes transparent (in principle, this also applies to any other variety of this cereal). Then the cereal is poured with boiling water, salted and left to simmer for about 40 minutes. Cooking times may vary depending on the type of red rice you are using (there are several). As a rule, it is indicated on the packaging. It is difficult to digest such cereals, so you don't have to worry too much. All moisture should evaporate, and the grains should become soft.

After that, the fire is turned off, and the porridge is left to brew for another 20 minutes. You can add a little creamy or olive oil... It turns out to be quite nutritious, but not heavy. Such a side dish is usually served with vegetables (it is also possible with fruits). Meat and fish are rarely consumed with it.

How to cook red rice with chicken and peas

You can use this recipe to prepare a delicious, nutritious, but not heavy meal. Per half a kilogram chicken fillet you will need one and a half glasses of rice and green peas (you can take frozen), 2 glasses of broth (better than natural, but a cube is also suitable), 3 bell peppers, an onion, 3 tablespoons of tomato and olive oil each, a clove of garlic and salt to taste. Oregano is taken from spices, Cayenne pepper and paprika - 1 tablespoon each.

Before cooking red rice, it is washed, the chicken is cut into medium-sized cubes, the vegetables are peeled and finely chopped. In a deep frying pan or stewpan, heat the oil and send the meat into it, frying for 5 minutes. Then pour onions, garlic there, bell pepper and oregano. After 3-4 minutes, add the remaining seasonings, rice and mix everything. Next comes the broth with tomato. After the liquid begins to boil, reduce the heat, add salt and cook under a lid until the broth is completely absorbed (about 25 minutes). At the end, add peas, mix and turn off after 2 minutes, leaving it to brew for a while. Serve hot.

Vegetarian pilaf

Red rice is very popular among those who do not eat meat. For this reason, most recipes with it are vegetarian. On a glass of red rice take 750 ml of water, 2 carrots and onions, 100 g of green beans, chili, a spoonful of olive and butter. You will also need salt to taste and a few

In a saucepan, mix butter with olive oil. Peeled and chopped onions and carrots are fried on it. Then there are chopped beans and washed rice. After 5-7 minutes of frying, the mass is poured with water, salted, and chili is added. After boiling water, the fire is kept to a minimum. Cashews are chopped and fried separately, also added to pilaf. Cook until rice is cooked - about half an hour.

And now let's see who has what recipes!)))

Kontakt (Shahrukh) wash ... the rice is washed first in cold water for at least 5 minutes ... then we "throw" it into the rice cooker (add sodium glutamate in the same place))) (XD's secret) for 35-40 minutes ... then we pour it into obon, fill it with sushiza ... it takes several minutes to absorb, mix every 5-10 minutes for 30-40 minutes ... that's it) rice is ready for making rolls)) how are you?))

Sasha (Neima) And we have 3kg.

Rice, wash 5-6 races, then in a rice cooker for 35 minutes, then pour Mitsukan into the hangiri, stir every 5 minutes for 30 minutes :) :) :)

Kontakt (Shahrukh) Mitsukan? hmm ....))) but what about your hangiri?))

Sasha (Neima) E. e.e. wooden baida, such a big one, like a wooden pelvis :) :) :) :)

Kontakt (Shahrukh) aaaaaaa..we call this shnyaga-obon))))

Alibek (Vayshon) you can cook rice in the same way everywhere) this will not change the taste! But I wonder who the thread will lay out the recipe for dressing for rice?)))

Denis (Randal) at the heart of the dressing is vinegar, and xs what else ... it is so smelly that in 2 months of work, I managed not to cook it nirazu)

Alibek (Vayshon) what are you?)) I know that this is vinegar) just every sushi bar has its own cooking technology!

Denis (Randal) Do you have a recipe? lay it out, it will be interesting)

Vladimir (Yaacov) chas ...

in short, the zaprvki are neutral, sweet and sour .... how to cook, I will not tell ... rice is cooked in different ways, it depends on the rice cooker, the amount of water, and whether you have any specials. bag...

Max (Haamid) Mitsukan, sugar, mirin, salt, in a certain proportion, are heated on the stove until the sugar is completely dissolved, add a combo when the sauce is ready to cool.

Tyunechka (Gavish) And we make the rice sauce a little differently - mirin, sugar, salt, mix everything in a bucket until it is completely dissolved. And then, before direct use, pour as much as necessary into a saucepan and heat it up a little. Like this...)))))))))))

Alexey (Septimius) "Niyama" - for 14kg of sugar, 2kg of salt, Mitsukan 10 liters Mirin 2 liters, combo sheet !!!
"Little Japan" -Mitsukan 12 liters, salt 1400 grams, sugar 10.
"Maki Maki" is the same as in niyama, but without mirin.
And we cook rice in a simple way, as elsewhere ...
Oops Max !! here !!! =)))))

Andrey (Amul) Our rice is washed first (the washing time depends on ... whether there is steam or not ...))) Then cook for 1 hour. We use Mitsukan for seasoning rice ... But the recipe is very interesting !!! here 50% of its ingredients sounded Toko ... We still have a lot of things to go to bed for cooking ... That's why everyone likes our rice very much =)

Anna (Hadewig) mitsukan, sugar, salt, lemons and orange. heat up on the stove.

Vladimir (Yaacov) Is this correct? Rice needs to be cooked so much so that there is enough until the end of the working day and so that because of this there is no steam :)

Oleg (Wild) Who has some rice? just don't say that you cook all the niches ...)

Vladimir (Yaacov) Combo is not a box fundamentally outdated :) left monosodium glutamate (E 621) may be the cause of oncological diseases I would not particularly advise to press :) obon-hangiri not many people know the Japanese language, so there is nothing fatal in the error, well, really that in the event that you are not on a dispute trying to prove it :) Well, as for the preference for rice, at the moment in our country with Nishiki it is difficult :) therefore there are alternatives, rice "Ho Chi" and Ashihara.

Maria (Narcisa) what about ichiban ??? Sensei premium ??? sansuimei (Chinese varieties) very much no
nishiki))) they brought us a fake bag here, cooked it 2 by 2 ... this kind of plasticine turned out to be funny, even though taj waved the system)))

Tags: How to cook red ruby ​​rice in a slow cooker

How to cook brown rice: -150g brown rice -50g lentils - spices: cumin, cumin, cardamom, barba ...

Mar 10, 2015 - I will say right away, red rice is cooked and stewed for a very long time, for its preparation ... red rice in a slow cooker ruby ​​rice in a slow cooker.

How to cook ruby ​​rice in a cuckoo multicooker? | Topic author: Gennady

Evgeniy Rinse the red rice, pour it into the multicooker bowl, add water in a 1: 2 ratio, salt, close the multicooker lid, select the KRUPA Georgiy mode, on the multicooker panel and press the start button.
After the sound signal, open the lid and try the rice for readiness, if the rice is not cooked a little, then close the multicooker and in the HEAT mode, hold it for another 10 minutes, try again, it should be ready for sure.

Valentine read instructions there

Red rice Agroalliance Rubin - “Red rice, how much does it cost, how ...

May 6, 2015 - Red rice, how much it costs, what it looks like, what to do with it, how to cook it. ... Since they write that rice takes longer to cook than white, I boiled it in a saucepan for about 5 minutes, and then sent it to the Redmond multicooker.

My Kitchen - How To Cook Red Rice - Diets

Red rice is still quite an exotic dish on our table, ... I had Rubin rice, and for preparing a side dish for a family of four ...

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

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

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

Rice. 2. The nutritional value red rice.

Red rice belongs to a rather old species of this culture. It was grown in ancient civilizations, mainly in Asia. Moreover, in his family, he occupied a privileged place, since, as a rule, members of royal families ate them. From time immemorial, red rice has been prized 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 acquires a slight stickiness.
2. Himalayan red rice (India). Soft grains of this type have a complex, piquant aroma.
3. Rice Ruby (India). Used for food and as part of religious rituals.
4. Thai red rice (Thailand). Differs in a refined taste with a pronounced aroma of flowers.
5. California Ruby (USA). Has a more saturated (burgundy) color. Prized among gourmets.

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

Red rice is used to prepare dishes 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. Besides the pleasant sweetish taste and good digestibility, this rice also has health benefits.

Product benefits

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

Nutritionists note the product is balanced in terms of vitamins, proteins, carbohydrates, mineral substances, lipids. Red rice is officially classified as a food product that enhances immunity, reduces the risk of oncological and cardiovascular diseases, and normalizes digestion.

Special mention should be made of anthocyanins - glycoside pigments that can appear in the human body 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 seem to be especially valuable for a healthy diet.

From red-grain cereals you can cook a large number of varied dishes... But regardless of this or that recipe, it will be delicious only if the rice grits are properly boiled.

First of all, it must be borne in mind that varieties of red shades take a little longer to cook than white varieties. But do not be afraid that such rice can be overcooked, since 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 prepare it in such a way as to preserve all the healthy taste and healing properties... But the differences are minor. Moreover, the basic rules of how to cook red rice are so simple that they can be followed even by absolute beginners.

First, 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 rinsing (several times) in clean water.

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

Then the contents of the pan are salted and boiled. 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 shrimps and green beans.

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

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

1. Pre-steeping red rice will shorten the time complete cooking product. Also, steamed rice becomes lighter in color when boiled.
2. Rice is especially tasty if drizzled before serving lemon juice(lime juice).
3. Ready-made boiled rice can be stored in the refrigerator for no more than three days. In this case, it must be in the container under the lid.
4. With a healthy diet with boiled red rice meat gravy better not to add. In this case, the dish will be too high in calories.

Two easy recipes for red rice

Rice with shrimps 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 onions - 1 bunch;
• ginger root - 15 g;
• garlic - 3 cloves;
• sesame oil - 3 tablespoons;
• oyster sauce - 70 g.

Red rice is boiled. In a frying pan on a preheated sesame oil chopped garlic and ginger root are fried. Beans are also added there. After 3-4 minutes, put rice, shrimps (pre-defrost), onions in the pan, add sauce and spices to taste. The contents of the pan, stirring occasionally, are fried until tender 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.;
• onion - 1 pc.;
• basil - 1 bunch;
• butter;
• ground red pepper.

Rice is boiled. Large mushrooms are cut into plates, small ones - into 4 pieces. Vegetables are diced and fried in a skillet over melted butter... Mushroom slices are added to the lightly fried vegetable cubes and, stirring constantly, they are fried until golden brown... The resulting mixture should be salt and pepper and add to boiled rice... This dish is especially delicious if sprinkled with chopped basil on the rice.

Instead of a conclusion

Red rice varieties - great way and satisfy your hunger, and enjoy exquisite taste.

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

Turmeric Red Rice - Very easy to prepare, filling and tasty dish... In addition, this food 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 adds to the dish spicy taste and light golden hue, vegetable oil is a binder. And the side dish was prepared using a modern kitchen gadget - a multicooker, which will save you from constantly stirring the rice during the cooking process and will slightly reduce the cooking time.

The amount of ingredients is indicated for 4 servings.

Ingredients:

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

Cooking method of cooking in a multicooker red rice with turmeric and vegetable oil

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

Pour into the multican sunflower oil and fill in the cereal.

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

Pour in 700 ml of filtered water.

Close the lid of the multicooker by turning the valve to the "Closed" position. Set the "Rice" mode for 35 minutes. If in your model of a multicooker this mode takes less time, then after the sound signal, set the additional time so that in total it will turn out to be 35 minutes.

If there is no "Rice" mode, set the "Porridge" or "Pilaf" mode. Also, for cooking cereals in a multicooker, the stewing mode is excellent.

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

Lay out brown rice with turmeric on a serving platter and serve immediately. This side dish will perfect complement to dishes of meat and poultry, especially it goes well with stewed chicken or meat.

From meat dishes to this side dish, you can also recommend beef stew with vegetables, meat zrazy with egg, baked cutlets with béchamel 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 Anna cooked red rice with turmeric in a slow cooker.

vkusnonatalie.ru

Red rice in a slow cooker

Benefits of red rice in a multicooker besides mass nutrients and the beneficial effect on the body is the impossibility of digestion due to the softer shell. This means that it will never turn into porridge, but if you are worried and not sure about cooking. Use a multicooker, it will definitely never work with it. rice porrige.

By the way, red rice has several varieties, each of which differs in 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 draw it clean.

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

Ingredients:

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

Cooking Red Rice in a Multicooker

First, you need to sort out the rice and remove the spoiled grains or small debris that is sometimes present.

Put the rice in the multicooker bowl, fill it with water specified quantity, but to save time on cooking, we recommend pouring the component hot water... You can even boil water. Salt and set the "rice" cooking program.

After the sound signal, 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 a slow cooker more tender and fluffy. Serve the ingredient with meat or vegetable dishes.

multivariki.ru

How to cook red rice in a slow cooker?

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

Nonetheless, colored rice varieties are increasingly appearing on store shelves. Perhaps the greatest demand is for the product of red color (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. Nutritional value of red rice.

Red rice belongs to a rather old species of this culture. It was grown in ancient civilizations, mainly in Asia. Moreover, in his family, he occupied a privileged place, since, as a rule, members of royal families ate them. From time immemorial, red rice was also valued for its healing properties: it was actively used in oriental medicine.

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

1. Short-grain rice Camargue (south of France). As a result of cooking, it acquires a slight stickiness.
2. Himalayan red rice (India). Soft grains of this type have a complex, piquant aroma.
3. Rice Ruby (India). Used for food and as part of religious rituals.
4. Thai red rice (Thailand). Differs in a refined taste with a pronounced aroma of flowers.
5. California Ruby (USA). Has a more saturated (burgundy) color. Prized among gourmets.

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

A wide variety of dishes are prepared from red rice. 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 its pleasant, sweet taste and good digestibility, this rice also has health benefits.

Product benefits

The increased interest in red-grain species is explained not so much by the fact that it is just tasty, but by the high healing potential of such rice and its role in organizing healthy nutrition.

Nutritionists note the balance of the product in terms of vitamins, proteins, carbohydrates, minerals, lipids. Red rice is officially classified as a food product that enhances immunity, reduces the risk of oncological and cardiovascular diseases, and normalizes digestion.

Special mention should be made of anthocyanins - glycoside pigments that can appear in the human body 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 seem to be especially valuable for a healthy diet.

Cooking red rice

A wide variety of dishes can be prepared from red-grain cereals. But regardless of this or that recipe, it will be delicious only if the rice grits are properly boiled.

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

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

First, 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. The cleaning is completed by rinsing (several times) in clean water.

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

Then the contents of the pan are salted and boiled. 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 shrimps and green beans.

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

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

1. Pre-soaking red rice (before cooking) will shorten the cooking time. Also, steamed rice becomes lighter in color when boiled.
2. A rice dish is especially tasty when drizzled with lemon juice (lime juice) before serving.
3. Ready-made boiled rice can be stored in the refrigerator for no more than three days. In this case, it must be in the container under the lid.
4. For a healthy diet, it is better not to add meat gravy to boiled red rice. In this case, the dish will be too high in calories.

Two easy recipes for red rice

Rice with shrimps 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 onions - 1 bunch;
• ginger root - 15 g;
• garlic - 3 cloves;
• sesame oil - 3 tablespoons;
• oyster sauce - 70 g.

Red rice is boiled. Chopped garlic and ginger root are fried in a frying pan in heated sesame oil. Beans are also added there. After 3-4 minutes, put rice, shrimps (pre-defrost), onions in the pan, add sauce and spices to taste. The contents of the pan, stirring occasionally, are fried until tender 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.;
• onion - 1 pc.;
• basil - 1 bunch;
• butter;
• ground red pepper.

Rice is boiled. Large mushrooms are cut into plates, small ones - into 4 pieces. Vegetables are diced and fried in melted butter in a skillet. Mushroom slices are added to the lightly fried vegetable cubes and, stirring constantly, they are fried until golden brown. The resulting mixture should be seasoned with salt and pepper and added to the boiled rice. This dish is especially delicious if sprinkled with chopped basil on the rice.

Instead of a conclusion

Red rice is a great way to satisfy your hunger and enjoy the delicious taste.

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

lediznaet.ru

How to cook crumbly red rice

If you look closely at the shelves with packs of rice in the 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 grade 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 in which dishes it should be added 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 only to very rich people with high origins. Now it has become available to everyone.

In fact, red rice is considered the healthiest of all the varieties available. This is due to the fact that such grains are not polished at all. As a result, red rice completely retains all healthy fiber... Also, such a grain is filled big amount 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 all the time do not experience problems with hair and nails.

Surprisingly, the magnesium in rice also helps those who have problems with insomnia and blood pressure, and also 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 developing cancerous tumors decreases. It contains panaceaids that improve the condition of the skin, making it more elastic and reducing the number of wrinkles.

Like any type of rice, red contains a lot of dietary fiber... Its use is beneficial for those who have digestive problems. One of its functions is to remove waste products and prevent the development of cholesterol and diabetes.

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 rice. Unlike white, they are all exposed minimal processing and retain the bran casing. 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 gourmets of rice dishes.

Many, especially those who are not very well versed in cereals, confuse red and brown (or brown) rice, think that cereals are exactly the same. Although these two grains are cooked almost the same way and are used for the same dishes, the difference between red and brown is still evident in both color and taste. Brown has a brown color, due to which its second name is "brown". And in red, the color is brighter and more saturated, closer to a ruby ​​hue. They also differ in the degree of processing. Brown - usually not polished. And red is not polished and poorly polished.
Most of red rice is cultivated in Asia, 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 at a price it is more expensive than 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 it was him that I cooked in a multicooker 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 with the base, the basis for preparing cereals using a multicooker. 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-glasses
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 the rice and water with a multi-glass that comes with the multi-cooker. Since any rice, and red is no exception, absorbs various extraneous tastes and odors, it is better to use filtered water.

2. First, wash the rice well. Then pour the clean cereal into a container of sufficient depth, pour cold water(again, better filtered) and leave for 30 minutes. Then we put the red rice on a sieve and leave for 10 minutes so that all the water is glass. Whoever will cook red rice for the first time, do not be alarmed that the water when washing the cereals, especially the first, will be of a red hue. 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 "scary" look. Even the rice itself may change color a little after washing.

3. Pour the rice into the multicooker bowl.

4. Pour in water, salt to taste and stir. We close the multicooker and cook the groats for 35 minutes on the "Rice / Groats" mode.

5. After cooking (after the signal), open the multicooker and stir the rice. Close the device again and let the rice stand under the lid on the "Heating" for 10-15 minutes. Finally, you can pour some vegetable oil over the rice (I like olive oil).

6. Red rice, cooked as a side dish, immediately serve. It goes well with lean meat, bird or fish. If you're a vegetarian, serve with vegetables or mushrooms.

7. As promised, here's how red rice is best eaten in my family. My household is very fond of it with vegetables and an omelet. To do this, I stew (you can in a multicooker) chopped onion(1-2 pcs.) And carrots (1-2 pcs.), 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 fry an omelet (3-4 eggs, a little water, a pinch of salt). The finished omelet is cut and added to the vegetables at the end of their cooking. Then I add there too cooked rice, stir and keep a little over the fire so that the cereal warms up. We eat the dish hot.