Rice in a multicooker is crumbly how much to cook. Round grain rice: cooking rules in a saucepan and multicooker

11.01.2018

Even not every chef can cook crumbly rice grits. Cooking rice has its own characteristics and tricks that are not known to everyone. Today we will fix this: we will share some secrets and learn how to cook delicious rice in a slow cooker.

Rice garnish: culinary aesthetics

How to cook crumbly rice in a slow cooker? In theory, this is simple, but in practice, instead of a crumbly side dish, it often turns out some kind of sticky, nondescript mass. But you can still master this culinary art.

First of all, the rice grits must be thoroughly washed. The easiest way is to put selected polished rice in a bowl, add water and wash well with your hands, then leave for 10 minutes and drain the liquid. We repeat the procedure until the drained water is crystal clear.

Loose rice is made from milled and parboiled cereals. Another trick is to fry the rice in oil. By the way, butter or refined sunflower seed oil will make the garnish tender and crumbly.

Rice for a side dish in the Redmond multicooker can be cooked neat or with vegetables. In any case, it will turn out incredibly tasty. Let's start with a simple recipe.

On a note! Remember the simple arithmetic: rice grits and water are taken in a ratio of 1: 2. You can use a measuring cup or multi-glass. Almost all multi-glasses have a nominal volume of 160 ml.

Composition:

0.2 kg of polished rice;
carrots - 1 root vegetable;
onion - 1 head;
filtered water;
salt and seasonings to taste.

Preparation:

Rinse thoroughly steamed and polished rice grits in a convenient way.
We put it in a bowl, fill it with filtered water and leave it for 25 minutes.
We clean the vegetables. Finely chop the onion with a knife, and grate the carrots for cooking in Korean.
After the specified time has elapsed, we transfer the rice to a colander and leave for 10 minutes so that the glass has excess moisture.
We transfer the washed rice groats into a multicooker bowl.
Add chopped carrots.
Next we send the bow.
Sprinkle with herbs and spices to taste. It is better to choose universal spices for pilaf.
Fill with filtered water and do not forget about the proportions.
Mix everything well.
We select the program mode "Rice" or "Pilaf", set the timer for half an hour.
After giving a sound signal, open the lid of the multicooker gadget.
To make the side dish even more tender and tasty, add 1 tbsp. l. refined sunflower seed oil or a piece of softened butter.

Rice and vegetable garnish: lick your fingers!

Do you want to add variety to your home menu? Try cooking delicious rice as a side dish in the slow cooker. To improve the taste, add juicy and aromatic vegetables to the dish. By the way, you can mix several types of rice grits. It will turn out original, and the dish will look mysterious and appetizing.

Composition:

200 g of rice groats of various varieties;
1 sweet bell pepper;
40 ml refined sunflower seed oil;
half a bouillon cube;
onion - 1 pc.;
1 carrot root vegetable;
0.3 l of filtered water;
salt and spices to taste.

Preparation:

How to cook delicious rice in a slow cooker?

Rice can be found in many cuisines around the world. For some people, rice grits become their daily bread while dieting. And supporters of proper nutrition are not averse to feasting on such a cereal crop.

Nowadays, manufacturers offer already polished and parboiled rice, the preparation time of which has been significantly reduced. And yet, for some reason, many do not manage to cook a crumbly porridge. Either there is too much water left, or the porridge has stuck together. Try steaming rice. This side dish will surely suit everyone's taste.

Composition:

2 multi-glasses of rice cereal;
butter and salt to taste.

Preparation:

Rinse the ground and parboiled rice with running water. We do this at least 4-5 times, until the water becomes transparent.
Pour filtered water into a multicooker bowl. We fill it by about ½ part.
We take a special tray for steaming dishes and food grade aluminum foil.
We cover the mesh tray with foil in one or two layers. We make small holes with a needle or a toothpick. If this is not done, the grains of rice will end up in the water through the large holes in the pan.
Place the tray on top of the multicooker bowl. We spread the rice.
Add salt to taste and softened butter.
We set the program mode "Steam cooking", set the timer for 30 minutes.
After the beep sounds, the crumbly, dry, healthy and incredibly tasty rice side dish is ready.

Rice is an excellent side dish for vegetable dishes, a good base for porridge. Not every housewife succeeds in cooking it the first time, since when cooking this cereal, a number of conditions must be observed. The multicooker makes the cooking process very easy; it is only important to follow the recipe, and a great dish or basis for a culinary masterpiece is ready!

The benefits of cereals

Rice contains several essential amino acids for the body and is completely gluten-free. This cereal is a source of B vitamins, which are beneficial for the nervous system. The cereal contains lecithin, which stimulates brain activity. The large amount of potassium contained in this cereal makes it a healthy dish for people with heart problems.

Rice softly envelops the organs of the digestive system, therefore it is well suited as food for people with sensitive stomachs. This cereal rarely causes allergies, therefore it is recommended as the first complementary food for children from six months of age.

Types of cereals

How much to cook rice in a slow cooker? The answer to this question depends on the type of cereal you are preparing. According to its shape, it is divided into long-grain, medium-grain and round-grain. Long grain is used for side dishes, for pilaf and paella. They are stuffed with vegetables, taken as an ingredient for meatballs. Porridge is cooked from round grain. Medium-grain versatile, but best suited for pilaf and paella.

Rice can be processed in a variety of ways; the preparation of the grains affects the preparation time of the cereals.

Brown rice is an unprocessed grain. Any variety initially has a brown shell, which is removed during the grinding process. Brown is the most useful, since during its preparation for packaging, the shell of the grains, which contains a lot of useful substances, is not disturbed.
Parboiled rice is prepared using a special technology: it is soaked, blown with hot steam, dried and ground. During processing, nutrients are transferred from the shell to the body of the grains. When cooked, it turns out to be crumbly.
White rice. These are polished grains, they are most often used in cooking. The most famous varieties are Basmati (originally from India) and Thai jasmine. Medium grain Kamolino rice is grown in Egypt. Its grains never stick together; when cooked, it turns out to be tender and crumbly.
Italian rice arborio and Spanish Valencia are varieties that are used to prepare the famous national dishes - risotto and paella.
The name "wild rice" is a grass from North America, a relative of the common cereal. The wild product contains many beneficial substances, but it is tough and has an unusual taste.

Cooking time for various varieties in a multicooker:

long grain - 20 minutes;
medium grain - 20 minutes;
round grain - 20 minutes;
brown - 25 minutes;
white - 15-20 minutes;
steamed - 20-25 minutes;
wild - 25 minutes.

Preparation for cooking

First rinse the product in clean water. You can pour the cereal into a saucepan, pour it over, leave it for a few minutes, then rub it a little in water between clean palms. Then the liquid must be changed and the procedure repeated. Continue until the water in the pot is clear. Or immediately rinse the rice under running water for a few minutes.

Cook crumbly rice in a slow cooker

To make the side dish crumbly, it will be correct to take long-grain or medium-grain rice. Unprocessed groats (brown) are also fine. Steamed and wild are always crumbly.

For cooking you will need:

rice - 1 glass;
water - 2 glasses;
salt.

Rinse the beans first. Then pour 1 glass of cereal into a multicooker, pour two glasses of water. You can take more or less both rice and water, the main thing is to observe the proportion: for one measure of cereal - 2 measures of liquid. Salt immediately.

You can add your favorite spices or vegetables to the bowl if you like. Close the cover.

The product goes well with black pepper. From greens, you can choose parsley, dill, rosemary, basil. Coriander, sage, turmeric, caraway will give the dish a specific taste and aroma.

Some multicooker has a rice mode. If there is no such button, then install the "pilaf" program. Based on which cereal you have chosen, indicate the cooking time. The dish will be ready in 20-25 minutes. Do not rush to get the cereal out of the multicooker, it will be right to let it steame for 10 minutes.

Simple multicooker diet recipe

You will need:

rice (long grain or medium grain) - 150 grams (half a glass);
carrots - 1 piece of medium size;
onion - 1 head;
what vegetables you eat: zucchini, pumpkin, green beans, peppers - 300 grams;
salt, spices.

Ingredients are based on 2 servings.

If you want crumbly rice, go for parboiled or wild rice. Finely chop or grate the carrots, chop the onion. Prepare vegetables: rinse, cut into strips or cubes. Place vegetables in a slow cooker. Load the washed cereal into a bowl, pour a glass of water there. Close the lid and cook on the desired setting for 25 minutes.

How to cook porridge in a slow cooker?

Sometimes you don't want the cooked rice to be crumbly. Some housewives love slightly sticky cereals - in pilaf or porridge.

To make rice porridge you will need:

rice - 1 glass;
water - 4 glasses;
sugar - a tablespoon;
salt - a pinch.

The good thing about the multicooker is that any dish in it turns out to be especially tender and tasty, and never burns. This also applies to rice porridge. Round-grain or medium-grain rice is best suited for its preparation. Pour cereals into the multicooker bowl, pour in water. Add sugar and salt to taste. Close the instrument cover. Select the porridge program. If suddenly there is no such button, the "rice" or "pilaf" mode will do. Set the cooking time to 40 minutes. After the signal sounds, let the porridge brew for another 15-20 minutes in the "heating" or "keeping warm" mode. This will make it much tastier.

Now that multicooker has appeared, cooking rice has become simple and enjoyable. You can often delight yourself and your loved ones with delicious dishes from this healthy and nutritious cereal.

Cook rice in a slow cooker no more difficult than in a regular saucepan on the stove. It's even much easier. After all, we do not need to constantly stir the rice so that it does not stick to the bottom and sides of the pan.

But to rice in a slow cooker turned out to be crumbly and tasty, it is necessary to strictly observe the proportions of rice and water and the sequence of preparation. It is better to take long-grain, steamed rice. Round rice may clump a little. However, some people like just such.

Salt the rice before cooking. If desired, you can add your favorite spices at the same time. Which ones are up to your taste. It is believed that saffron, turmeric, cumin are in good harmony with rice, or you can do it even easier - buy a bag of special seasoning for rice or for pilaf (they are called just that), in which several herbs are collected, which, as the manufacturers assure, are best go well with rice and are selected in an optimal ratio.

By the way, you can add to rice and various finely chopped vegetables: carrots, bell peppers, green peas, canned corn or ready-made vegetable mixture. However, this will be a completely different dish. , we'll talk some other time. And now we are starting to cook the most common rice, which will become an excellent side dish for a huge number of various meat and fish dishes.

The recipe for cooking crumbly rice in a slow cooker.

Ingredients:

rice - two multi glasses
water - four multi glasses
salt, spices to taste
butter 20 g (or 1 tablespoon vegetable: sunflower or olive)

How to cook rice in a slow cooker:

We wash the rice to clean water. We fall asleep in a saucepan.

Fill with water. Add salt, spices and a piece of butter (or a spoonful of vegetable).

Rice in a Panasonic multicooker cook in "pilaf" mode until the end of the program.

Loose rice is one of the most delicious side dishes. It goes well with dishes from vegetables, fish, meat. And the rest of all, cook rice in a slow cooker. If you follow all the recommendations, it will definitely turn out delicious and crumbly.

Rice preparation

First of all, cereals should be rinse thoroughly... The water washes away dust and small particles of gluten. As a result, the rice grains will clump less when boiling. This is the key to the successful preparation of a truly crumbly side dish. It is best to use a sieve for washing.

In China, it is believed that cereals should be washed 7 times, then it will turn out to be the most delicious.

You can also pour the cereal before heat treatment with clean cold water and leave to swell for about 20 minutes. This will contribute to a crumbly consistency.

How to cook rice in a slow cooker

Ingredients:

100 g of cereals;
200 ml of cold water;
0.5 tsp salt;
1 tbsp vegetable oil.

Preparation:

Rinse the rice several times. Fill with the specified amount of cold water.
Add vegetable oil, salt, mix everything. The oil is added so that the cereals do not burn during the cooking process.
Set the "Rice" mode in the multicooker. If it is not there, the "Pilaf", "Buckwheat" or "Cooking" mode will do. Cook for 30 minutes

Useful information:

Loose rice

To make the porridge crumbly, use the following recommendations:

Be sure to rinse the cereal as thoroughly as possible several times.
Choose the right rice varieties. Long-grain is best, but round is quick to boil. It is not recommended to use it for garnish.
The ratio of cereal and water should be 1: 1. If there is less liquid, the cereal will burn. And if more - the porridge will turn out to be watery.
Do not stir during cooking.
Add some vegetable oil: refined sunflower oil or olive oil.

How to cook long grain rice cannot always be read on its label. At the same time, the quality of the final product directly depends on how correctly it was processed. The steamed product requires conditions under which its polished counterpart will turn into a shapeless porridge. But it is not enough to know how much to boil the selected cereal, it is also necessary to take into account the nuances associated with the type of impact. Despite the fact that today such a device as a rice cooker has appeared on the home appliance market, many housewives continue to use an ordinary stove, multicooker and double boiler with the same success.

A Few Facts About Rice

To learn how to properly cook long grain rice, you need to read the brief information about the product.
This will eliminate a number of questions that arise during the work with cereals.

Long-grain can only be considered a product that is longer than 6 mm.
This type of cereal retains its shape, regardless of the type of heat treatment, it turns out to be crumbly and practically does not stick together.
Parboiled rice is ideal for making pilaf. Standard and ground foods are best used as the main ingredient in side dishes and salads.
Don't worry about the yellowish tinge of steamed cereals. It occurs as a result of steaming the grains. But if it is not there, this indicates a violation of the technology for preparing the product.

Tip: Loose but soft, tender and evenly cooked rice is obtained using the oven. A suitable container can be placed in the preheated chamber immediately after the contents have boiled (for about 20 minutes) or you can use the reception only as a final step (for a couple of minutes).

If you cook long-grain rice correctly, the product can be used as the main component for fasting days. It contains little sodium, which retains unnecessary moisture in the tissues. For the same reason, cereals are recommended for people with a tendency to edema.

Cooked rice is kept in the refrigerator. If you keep the product in a container under a lid, it will retain its original properties and characteristics for three days.

Rules for cooking rice on the stove

Despite the appearance in modern kitchens of numerous functional devices for cooking, many housewives today prefer to cook rice in a saucepan, on the stove. To do this correctly, you need to perform the following manipulations:

In a glass of ordinary cereal, we take 1.5 cups of water, a tablespoon of vegetable or butter and a little salt.
Rice is thoroughly washed with cold water, using a sieve or colander with a fine section for this purpose.
Fill the product with water, it should exceed the level of rice by about 2 cm. Add a little salt at once, this component does not affect how much the product will reach until cooked.
Close the saucepan with a lid and bring the mixture to a boil over high heat. Then we reduce the heat to a minimum and cook the composition for a quarter of an hour.
Turn off the heat and insist the finished composition for another 5 minutes. Only after that we remove the lid, add oil to the rice, and stir everything thoroughly.

It is worth considering that it is not necessary to interfere with the mass during the boiling process, the correct cereal will not burn or stick to the bottom. If this does happen, it indicates that the rice contains too much starch and is of poor quality.

How to boil cereals in a steamer and multicooker?

If there is no time or desire to control the process of cooking rice on the stove, you can cook the component using accessible and convenient devices. In this case, in order to do everything right, you need to understand which mode to choose and for how long to start the timer.

Rice in a slow cooker. We pay special attention to the ratio of the components. For 1 part of washed rice, 2 parts of water are taken. The products are mixed in a bowl, salt is added to the mass. The optimal mode in this case is "Pilaf". But, if you keep the food on it before the timer signal, the rice may burn. Therefore, you need to turn off the device about a quarter of an hour before the expiration of the program.

Rice in a double boiler. The proportions of cereal and water are kept the same. Put the washed product in a special compartment, fill it with water, add salt. To cook long-grain rice, you need to set the timer for half an hour. In some modern steamers, the cereal program is simply set and the device turns off itself as soon as the mass reaches readiness.

We must not forget that each kitchen unit has its own characteristics and technical characteristics. Sometimes the duration of exposure has to be slightly adjusted in order to achieve an optimal result.

Features of cooking steamed and polished rice

When boiling parboiled and polished rice, you need to take into account the specifics of these products. Special attention is paid here to the duration of the heat treatment.

It does not need to be soaked or even rinsed. Due to the multilevel degree of purification, this cereal does not stain the water white. The proportions of the liquid are used the same, but the duration of boiling is noticeably reduced. Such a product will properly boil for no more than 10-15 minutes, otherwise it risks turning into porridge.

In this case, the shell remains, but due to the peculiarities of processing, such rice also does not need to be washed. You need to cook it for 5-10 minutes longer than a standard product. In general, parboiled rice is quite difficult to digest, so it is better to keep it in boiling water a little longer than required, it will not become worse from this.

Ready-made rice and dishes based on it are traditionally served on wide plates with herbs, vegetables, fish, vegetable or butter sauce. The product must be hot, otherwise it will rapidly lose its structure and flavor.