How to cook rice in a multicooker proportions. How to cook rice in a multicooker: proportions of water and rice

05.12.2019

Many women who have a vital and culinary experience do not hesitate to admit that they have not learned the rules of cooking rice. Everyone wants to see this cereal crumbly, but few know how to achieve this. That is why, today I would like to reveal the secrets of how to cook rice in a slow cooker. It is a pleasure to cook in it! If you follow the recipe with precision and observe some subtleties, any housewife will get a crumbly, incredibly tasty rice side dish.

This stage in the cooking process can be called the main one; the quality and taste of the dish depends on it. First of all, you need to decide on the variety. So, if you choose long-grain parboiled rice, the dish will turn out to be crumbly and dryish, but from round-grain rice, on the contrary, it will be slightly sticky and "juicy". After the cereal is selected, we proceed to its preparation:

First, the cereal is sorted out. This is necessary in order to remove spoiled grains, stones and other impurities.
Then it should be rinsed thoroughly. This helps to wash out some of the starch, which makes the rice less sticky. The process is carried out in several stages, the last water must have a temperature of at least 70 °.
Rice grains should be soaked for 20-30 minutes before cooking. This helps to shorten the cooking time. In addition, being saturated with moisture, they remain intact, and do not break during heat treatment.
After rinsing or soaking, the rice should be put on a sieve, where all excess liquid will drain from it.

In the East, it is believed that this cereal should be washed at least 7 times. This is the only way to completely clean the rice from excess starch, which gives the finished dishes excessive stickiness.

There is another way of washing this cereal product. It consists in the fact that the procedure is carried out in a sieve under a flowing stream. Both methods are equally convenient, so it's up to the hostess, which one she chooses.

Multicooker Loose Rice Recipes

Loose rice, rightfully considered one of the most useful additives for meat or fish, you can easily cook in a multicooker. In most European countries, this kitchen appliance is used exclusively for preparing cereals. It is called that - "rice cooker". But still, despite the presence of instructions, and the seeming simplicity of preparation, it is not always possible to get tasty rice. Very often the grains are undercooked and hard, or, conversely, stick together. That is why the question of how to cook rice in a multicooker so that it is not dry and sticky, and also does not lose its useful properties, is relevant. To do this, you need to know some subtleties.

As a training basis, you can take a standard recipe, according to which it is not at all difficult to cook a crumbly rice side dish for main courses:

the ratio of liquid to rice grains should be 2: 1;
a well-washed cereal product (2 multi-glasses) is placed in a multicooker bowl and filled with boiling water, salted to taste twice as large in volume;
the pan is tightly closed and one of the programs - "Cooking" or "Rice" is set for half an hour, but the most optimal choice is the "Steam cooking" function. In this case, the grain of rice will not only completely preserve all the nutrients, but it will also turn out to be completely crumbly.

This method is considered the basis for all further methods of boiling cereal. Do not forget that in the case of cooking rice not as an addition to meat or fish, but as a full-fledged second course, the device must be turned off no later than 10 minutes before the end of the cooking process. Otherwise, a crispy, dense crust will form.

How to cook long crumbly rice

It is the long-grain cereal that is most often used to supplement meat and fish dishes.

In order for the dish to turn out friable and tasty, it is necessary to observe some subtleties:

the ratio of rice to liquid, as mentioned above, should be 1: 2;
salt the dish to taste, you can also add 20 grams butter and, optionally, seasonings;
the washed portion of rice is placed in the bowl of the machine and filled with boiling water. Instead, you can take chicken or meat broth... The main thing at this stage is considered to accurately observe the proportions of water and rice.

The required function is then selected. Experienced chefs advise using the "Steam cooking" program. Cooking time - half an hour. You do not need to stir the rice, it cannot burn. If you follow the recommendations, the dish will turn out to be tasty, crumbly.

Cooking crumbly brown (brown) rice in a slow cooker

This type of cereal is appreciated by sophisticated housewives and experienced chefs much higher than all the others, since, unlike the white "brother", has a greater nutritional value, has a high content of vitamins. In addition, brown grain does not undergo enhanced pre-sale preparation and grinding, and therefore there are much less harmful substances and impurities in it. Many refuse to purchase cereals, they are afraid not to cope with its preparation.

However, in the cooking process, the full cycle of which takes no more than 45 minutes, there is nothing complicated, so you should not deny yourself the pleasure of trying an organic tasty side dish for meat and fish dishes... Getting the desired result is easy enough with a few tips:

measure out a multi-glass of rice and rinse it at least 7 times, as indicated above;
pour the prepared rice grain into the cooking vessel;
salt, add seasonings to taste, as well as 2 teaspoons of vegetable oil;
pour boiling water, which in this case is taken a little more. The optimal proportion is considered to be 2.5 multi-glasses of liquid for 1 rice;
for the preparation of brown cereal in a multicooker, the "Groats" program is selected, which takes 45 minutes.

Ready brown rice has a pleasant taste with a slight nutty flavor. It is most harmoniously combined with meat dishes cooked in tomato or sour cream sauce.

Loose Round Grain Rice

A round variety of cereal products is most often used for making soups and cereals, considering that it is not suitable for second courses, as it is very boiled and sticks together. This opinion is not entirely true.

It will not be difficult to cook crumbly round grain rice in a multicooker, for this it is enough to follow simple tips:

put a glass of thoroughly washed cereal grains in the multicooker bowl, level the surface;
pour boiling water in a 1: 1 ratio;
Close the lid of the brew unit tightly.

Select the "Rice" program in the multicooker. After the end, the finished dish is salted to taste, oil and spices are added as desired. If, as a result of cooking, a slight stickiness of the finished product is found, this is the cook's wine, the cereal was not rinsed enough.

Other recipes for side dishes from rice in a slow cooker

Grain is not the only addition to the main course. Real masterpieces can be prepared from rice grains intended to improve the taste of second courses; you just need to supplement it with certain components. Properly cooked side dish rice will look amazing, have a unique taste with a wonderful aroma.

This dish is suitable not only for a family dinner. It will not be a shame to offer it to guests for festive table... All that is needed is a suitable variety of rice, a slow cooker and some component, vegetable, mushroom, and so on, which can always be found in the refrigerator. There are many similar recipes, according to which exceptionally tasty and nutritious rice is prepared for a side dish in a multicooker, I would like to dwell on the most popular ones.

Rice recipe with vegetables in a slow cooker

Although the symbiosis of rice and vegetables yields a fairly satisfying dish, it cannot be called high-calorie. This is clearly evidenced by the harmony of almost all representatives of Asian peoples, whose diet is based on cooked rice grains and vegetables. The theoretical calculations of nutritionists are also convincing of this.

A huge plus is the fact that being in a tightly closed saucepan, he gets the maximum bouquet of aromas and taste of the ingredients and seasonings being prepared.

The cooking process is quite simple:

chop onions, carrots, bell pepper, zucchini, tomato (you can take any vegetables). Pour into the multicooker bowl vegetable oil and put the prepared vegetable slices. It should cook within 10 minutes on the "Fry" or "Bake" program;
after Vegetable mix prepared, put prepared rice grains on it 1 multi-glass, and add 2 cups of boiling water, salt, add seasonings.

This dish is cooked in the "Rice" or "Stew" modes for 20 minutes. After the pan gives a signal of readiness, mix the contents, put them on plates, sprinkle with herbs on top. This dish can be served as an addition to meat or fish, and can also be eaten on its own. Any option will not leave indifferent households or guests of the house.

Rice with mushrooms in a slow cooker

Side dish rice cooked with the addition of mushrooms has a huge number of rave reviews. You can use champignons, oyster mushrooms, and Forest mushrooms suitable for frying. This fragrant crumbly dish is so satisfying that it can be served on the table not only as an addition to the second, but also as a main dish.
How to cook rice in a slow cooker with mushrooms is written in all recipe books that come with this pan. But not all housewives, it turns out, according to these recipes, the desired dish. Therefore, I wanted to offer a time-tested recipe.

To prepare a dish, in addition to washed rice grains and boiling water, taken in a 1: 2 ratio, you will need:

mushrooms - 200 grams;
vegetable oil - 60 milliliters;
1 large onion
2 cloves of garlic.

In a multicooker bowl with oil, fry the onion, cut into small cubes. After 5 minutes, add the mushroom slices to it. If they are frozen, then they must first be defrosted.

After 10 minutes, put the prepared rice on the fried onion-mushroom mixture, squeeze the garlic on it and fill it with boiling water salted to taste. We close the unit, select the "Extinguishing" program, wait for the readiness signal.

Steamed rice

This cooking method is considered the most useful, as it allows you to preserve vitamins and minerals. That is why the question of how to steam rice in a multicooker is most often asked. This is not difficult. All that is required for cooking is 2 cups of washed rice and salt to taste. The rest of the steps are very simple:

thoroughly washed cereal is placed in a special container with small holes, designed for steaming;
the container is installed in a multicooker bowl, where water is previously poured;
the "Steam cooking" program is switched on, the time is 30 minutes.

When the time has elapsed, a signal is given that the food is ready. Best of all, this delicious and healthy side dish will be combined with meat or fish products cooked in a sauce.

Rice with frozen vegetables

In the cold season, when fresh vegetables are not enough, it is recommended to use vegetable mixes sold in supermarkets. They are indispensable for people who adhere to vegetarian or diet food, as well as observers of the fast.

List of required ingredients:

long-grain glass rice groats;
a package of frozen vegetable mixture (400 grams);
vegetable oil for frying;
salt, spices to taste.

The vegetable mixture is poured into the multicooker bowl with vegetable oil (do not defrost it in advance) and cook for about 15 minutes in the "Fry" mode. When the vegetables are ready, add the washed rice and seasonings, pour two glasses of boiling water and cook for 20 minutes on the "Stew" program. This dish is good not only as a side dish, but also as an independent one. cooking masterpiece.

Rice with carrots and onions in a slow cooker

This uncomplicated dish is suitable not only for a side dish. Rice for a side dish in a slow cooker, if it is cooked with the addition of onions and carrots, can easily replace a full breakfast or dinner. Its great advantage is its high the nutritional value and low calorie content... Rice with onions and carrots goes well not only with fish or meat products, but also with any vegetable salad.

To prepare it requires a minimum of ingredients:

a multi-glass of rice and 2 boiling water;
large carrots;
2 medium onions;
greens;
a tablespoon of vegetable oil.

Cooking is straightforward. The hostess will need to clean and cut vegetables, put them in the bowl of the unit, setting it for frying. After 10 minutes, thoroughly washed rice, salt, seasonings are added to the vegetable mixture, close tightly and the "Pilaf" program is turned on. To make the dish more tasty and gain richness, it is recommended to use meat, chicken or mushroom broths instead of water.

Complete meals

In our days with an accelerated rhythm of life, the issue of a full and healthy diet fades into the background for a person. For the most part, people have no time to spend time preparing food. Many people prefer to have a snack on the run with fast food, washed down with soda. This is the reason for the development of numerous diseases of the digestive system. But, thanks to technical progress, the multicooker that has become part of our life, this can be avoided. Smart pots do a great job of cooking without overcooking food, leaving women time and energy for more important things. It is enough to put in the bowl necessary ingredients, set the timer, and hot breakfast, lunch, dinner will be ready.

Multicooker Chicken Rice Recipe

For owners of a smart pan, the question of how to cook rice in a multicooker to get a full-fledged meal for the whole family is not worth it. If you use the original, low-cost Korean-style chicken and rice recipe, it is very easy to not only satisfyingly feed your household, but also surprise unexpected guests. The only thing to consider is the type of rice. Only long-grain cereals are put in such a dish. The rest of the fancy products are not required:

rice - 2 multi-glasses, four boiling water or broth;
chicken fillet - 0.5 kilograms.

For a spicy oriental dressing, mix together a small spoonful of honey and grated ginger, 50 ml of hay sauce and two sesame oil. Add finely chopped to this mixture green onions and 2-3 cloves of crushed garlic.

How to cook rice in a slow cooker with chicken is described in many recipe guides. The point of the recipe is that the breast fillet must be cut into small pieces and mixed with the spicy dressing. Next, put it in the multicooker bowl, fill it with thoroughly washed rice on top, level it, fill it with liquid and turn on the "Pilaf" mode. As soon as the signal sounds, the chicken and rice in Korean is ready and you can go surprise your family or guests with a dish that has a great taste.

Multicooker rice recipe with meat

This is another quick recipe, able to surprise and delight the household members gathered at dinner, as well as guests. The advantage is that here you can combine different varieties rice. In this recipe, 5 measures of water are taken for 4 measures of rice cereal.

You will also need the following products:

large carrots;
two medium onions;
a pound of beef pulp;
oil, preferably olive, for frying, seasonings to taste.

Cut the beef into cubes, the onion into a small cube, grate the carrots. Put the prepared ingredients in the multicooker bowl and turn on the "Fry" function for 10 minutes. Next, fill in the rice groats, add spices, salt, water, close the lid and set the "Pilaf" or "Stew" mode. After the signal, lay out the culinary masterpiece on plates, sprinkling with herbs.

Rice with stew

Sometimes the hostess has no desire to "bother" with meat or fish. Here stew will come to the rescue. It is best prepared with rice groats... In a multicooker, the dish acquires a bright, rich aroma and taste. And the cooking process itself will not cause any trouble.

For cooking you will need:

any rice groats - 2 cups;
stew - 1 can;
onions and carrots one by one;
frying oil, seasonings.

Diced onions, grated carrots, stew are placed in the oil poured into a multicooker bowl, the "Fry" mode is turned on for 10 minutes. Then prepared rice is laid on top, 2 glasses of boiling water or broth are poured and a timer is set for the stewing function. After the signal of readiness, let the dish brew for a quarter of an hour, serve sprinkled with herbs.

Rice casserole in a slow cooker

Good for family dinners and get-togethers with friends rice casserole... In a saucepan, it can be cooked in any variation - with meat, fish.

The cooking technique is simple:

vegetable oil is poured into the bowl, a glass of washed rice is laid out;
cover a layer of cereal with meat mixed with onions or fish filling(it can be cooked as minced meat or cut into small pieces);
cover everything with another layer of rice, adding the required amount of hot water with spices or broth. The proportions, as in the previous recipes, should be 1: 2.

The "Bake" mode is switched on. After cooking, sprinkle the casserole with finely grated cheese, leaving for 10 minutes until it melts. For children, there is a variation of this dish that they will love. This is a rice casserole with sweet filling, in the role of which is cottage cheese or fruit.

Rice with minced meat in a slow cooker

It so happens that forgotten minced meat is in the freezer, from which nothing can be cooked. In a slow cooker, you can cook a real masterpiece for dinner from the remnants of minced meat and a glass of rice. It is satisfying and tasty dish loved by the people and is often called lazy pilaf or navy-style rice.

Ease of preparation and a minimum of ingredients make it popular among housewives.

In order to cook minced meat with rice in a multicooker, you must have the following components:

500 grams of minced meat;
2 multi-glasses of rice;
large onion - 1 piece;
medium-sized carrots - 1 piece;
salt, spices, spices.

In the "Fry" mode, you should fry the diced onions and the carrots grated on a coarse grater. If a tomato is available, it can also be added to vegetables. He will make a taste ready meal more intense. After the vegetable mixture is ready, add the minced meat, stir and continue frying in the same mode for another half hour. After a lapse of time, rice is put into the multicooker bowl, 4 glasses of boiling water with spices are poured in, the timer is set to the "Pilaf" mode and until the final signal, the hostess can rest.

Rice with seafood

No less popular is the recipe for rice supplemented with seafood. It is thanks to the smart saucepan that the frozen sea cocktail, its entire gamut is revealed. Such a dish contains a minimum amount of calories and will perfectly fit into the diet of everyone who leads a healthy lifestyle and adheres to a diet.

To cook rice with seafood you will need:

frozen seafood cocktail (you can take the product in brine) - 350 grams;
parboiled rice - 2 cups;
medium carrot - 1 piece;
2 small onions;
salt, spices to taste.

The cooking process is that first chopped vegetables and seafood are fried in a multicooker bowl. After they are almost ready (after 15 minutes), carefully washed rice, 4 glasses of water, salt and spices are added to them. The timer turns on the "Pilaf" mode. The cooking time takes one hour.

Pilaf in a multicooker

It is very easy to cook everyone's favorite pilaf, which after cooking in a multicooker will be simply great! It is no secret that in the rhythm of modern life it is rarely possible to taste it, as this dish takes time. This problem completely disappears for those who have a multicooker.

The classic recipe for pilaf in a slow cooker

This recipe is classic. Despite the fact that the preparation of the dish is simple, it can surprise any person with the taste (except, of course, vegetarians). If desired, you can change any ingredients in the base recipe, but nevertheless, initially it is worth preparing the dish according to the attached recipe:

Rinse 500 grams of meat, cut into small pieces, mix with salt and spices;
put in a bowl with vegetable oil and cook in the "Fry" mode for 10 minutes;
cut the onion into half rings, the carrots into strips, adding to the meat, frying everything together for 8 minutes;
pour 700 milliliters of boiling water and cook in the same mode for another 3 minutes;
add thoroughly washed rice to the semi-prepared ingredients, smooth it, stick a washed, but not peeled head of garlic into the middle, turn on the timer to the "Pilaf" mode.

Carrots serve as a decoration for pilaf, so there cannot be a lot of them!

This dish will be, by the way, during a family dinner, for treating friends who unexpectedly dropped in "at the light". It is best served with a salad made with fresh vegetables.

Chicken pilaf

For this simple, but no less tasty recipe, you can use both chicken fillet and its thighs or chicken legs.

For 2 servings, you will need the following foods:

500 gram chicken meat boneless;
1.5 multi-glasses of rice (you can use any one);
1 onion, 2-3 carrots;
3 cloves of garlic;
vegetable oil for frying;
salt, spices to taste.

The process of cooking pilaf with chicken itself is identical to the classic version, which is taken as the basis for all recipes for this hearty dish.

Pork pilaf

The cooking recipe is the same as in classic version pilaf, but when choosing meat there may be some nuances. For those who like a fatter dish, it is recommended to use a boneless brisket, and for lean meat eaters, a ham is suitable.

The only thing I would like to advise housewives who cook pork pilaf in a multicooker is to pay attention to the direct choice of spices and rice. The cereal must be taken steamed without fail, it is best suited for this dish. And gourmets can be recommended to cook pilaf from a mixture of ordinary rice with wild. In this case, the taste of the dish will be unsurpassed. And from the spices for pork pilaf, it is best to take an oriental seasoning from the manufacturer, which bears the name "Magic Tree".

How to cook rice for sushi and rolls in a slow cooker?

Many are interested in how and how much to cook rice in a slow cooker for rolls and sushi. These dishes have recently been among lovers Japanese food are at the peak of the popularity of "culinary fashion". I would like to say right away that there are no difficulties in the process of preparing these dishes. The most important is the choice of glutinous rice. In this case, experts recommend taking a special type of cereal intended for making sushi or round grain. They form sushi well.

In addition to two cups of rice grains, you will need the following ingredients:

rice vinegar- 50 milliliters;
soy sauce- 0.5 teaspoon;
freshly squeezed lemon juice- a tablespoon;
sugar - 2 teaspoons;
salt is one.

Thoroughly washed rice is laid out in a multicooker bowl, filled with 2.5 glasses of water. Rice / Groats mode, time 25 minutes. While the grain is boiling, the remaining ingredients should be used to prepare the sauce. To do this, they are mixed, brought to a boil, and allowed to cool. The finished rice is watered with the resulting marinade and after that you can start forming sushi.

There is also nothing complicated in the process of preparing cereals for rolls. The only difference with sushi is that no cooking is required. special sauce for filling. For this purpose, ordinary rice vinegar is used. It should also be noted that cooked rice is used to form rolls immediately after being cooked. If you let it stand for some time, it will become tough and hard, not suitable for making rolls.

Rice porridge in a slow cooker

This dish is the most common among housewives. In cooking with a multicooker rice porridge there are several nuances that allow you to achieve a guaranteed result:

for cereals, a round-grain rice variety is used, it boils better;
when preparing a dish in milk, it is added to water (proportion 1: 3), and not vice versa. This nuance will prevent milk from escaping;
for the same purpose, you can grease the walls of the bowl with butter;
in the case of cooking on a delayed start, part of the liquid is frozen in the container - this will not allow it to turn sour even in the hottest weather;
you can get a great porridge if you cook it in water, without milk. In this case, fruit, berry, meat or fish fillers are added to the dish to obtain an original flavor range at the discretion of the hostess.

Relevant for many women is the question of how much to cook rice in a multicooker to get delicious porridge... It depends on the model of the pan and the amount of ingredients to be added. In the event that a sufficiently large volume of the finished product is required at the outlet, and the multicooker has a low power (500 W), after the end of the "Porridge" mode, it should be set again or the dish should be left in the heating mode for an hour and a half. Powerful units can easily cope with any, even the largest number of products.

Classic porridge with milk

With this recipe, you should begin your acquaintance with the technique, since it is the basis for the rest of the variations of the dish.

To obtain a tasty finished product at the outlet, the following recipe is used:

5 glasses of milk;
1 glass round grain rice;
¼ a tablespoon of salt and 2 sugar;
a small piece of butter.

Rice, thoroughly washed in cool water, is placed in a bowl and poured over with milk with the addition of salt and sugar. The multicooker is switched on in the "Milk porridge" or "Rice" mode for 25-30 minutes. After cooking, it is recommended to keep the dish covered for another 15 minutes. This will give him the opportunity to fully brew and soak. If these nuances are observed, the porridge turns out to be tasty and rich.

Rice porridge in a multicooker on the water

This is the most basic recipe. It is laborious in it to wash the cereal. And then everything is simple. The washed rice grain is put into a bowl, butter, sugar, salt are added to taste, boiled water is poured at the rate of 1: 2.5, the "Porridge" mode is set and that's it. As soon as the dish is ready, the smart machine will let you know about it.

In order to diversify the taste of the finished product, you can add the following ingredients to it:

fried in vegetable oil sausages or smoked meats, both with and without onions. The taste will vary depending on the ingredients;
aromatic spices and spices;
dried fruits (prunes, dried apricots, raisins);
canned corn will add juiciness to rice porridge cooked in a multicooker in water.

This is the minimum list of ingredients that can be used to enhance the taste of rice cereal in water. Depending on what the hostess adds to this dish, its purpose will depend. So, sweet variations are best served for breakfast, and the addition of meat or fish products will brighten dinner and lunch.

Porridge with pumpkin

An excellent option add pumpkin for a variety of dishes. Today everyone knows how useful this vegetable is, and in any form. This porridge can be used both for breakfast and for dinner. It will be appropriate for any meal. Moreover, what is interesting, according to people who do not tolerate pumpkin in boiled, their attitude towards this vegetable radically changed after eating rice porridge cooked with it. The cooking process for this dish is simple. The only caveat is that the pumpkin slices are not chopped very finely and are not completely boiled during the cooking process. V ready-made porridge you can add a small amount of vanillin for taste. But this is not for everybody.

Porridge with fruit in a slow cooker

This hearty dish is ideal for kids' breakfast. Not a single, even the most capricious crumb, who always refuses to eat in the morning, can resist a plate of fragrant tasty rice porridge flavored with pieces of fruit. Moreover, you can add any fruits that the child loves to the prepared dish. It is a good idea to sprinkle them with cinnamon first. This will add extra zest to the porridge. The cooking process itself is no different from the options listed above.

To properly boil rice, you need to achieve complete evaporation of water, which, according to statistics, few people know about. Fortunately, now the process of processing cereals can be entrusted to a multicooker, which greatly simplifies the manipulation. In devices from such trade marks like Redmond, Polaris and many others, there are even profile functions to complete the task. But don't expect the procedure to come down to a simple push of a button.

If you want to learn how to cook a delicious and crumbly product, you will have to learn a few rules. In addition, you need to understand how much to boil cereals in which case, because the indicator can be 20-50 minutes, and sometimes you also have to change modes.

Important nuances of organizing the process

Before trusting the main component of a smart multicooker, you need to familiarize yourself with the recommendations drawn up by professional and simply experienced cooks. They will help you avoid common mistakes and achieve optimal results.

First you need to select rice. Regardless of in which multicooker (Panasonic, Redmond or Tefal) the component is processed, the result will be approximately the same. The round grain product will turn out to be a little sticky, but juicy. Long-grain - slightly dry, but always crumbly. Wild and unpolished varieties need to be boiled longer than usual, and any mistake can lead to product spoilage.
Be sure to rinse the component in cold water until the liquid remains clear. If you do not completely wash out the starch, then the finished rice will turn into a sticky and unappetizing composition. With each approach, it is recommended to take more and more warm water, this will prepare the cereals for processing.
Particular attention should be paid to how much water to take to boil the product. You can read about this on the label, but do not forget that the faster the product is digested, the less liquid it needs.
Rice is dipped exclusively in boiling water, otherwise the grains may stick together, and the product itself will turn out to be dry.
When boiling rice in a slow cooker, you can put a little butter or vegetable oil in the water. This will have a positive effect on the quality of the final product.

Despite the fact that profile modes are present in modern devices of the Redmond, Polaris and others brands, the optimal result is obtained when the component is boiled with steam. To do this, use a special basket. True, with this approach, the average processing time for cereals increases by 10-20 minutes.

Basic rice recipes

Even the simplest side dish or crumbly component for later use in other dishes can be cooked with the most different ways.
Here are just the most common ones:

Basic option. For 2 cups of steamed cereals, take 4 cups of water and a little salt. Put the washed rice in the bowl of the appliance, fill it with boiling water and add salt. If the multicooker has the modes "Rice", "Pilaf" or "Buckwheat", select it. In devices of the Redmond and Polaris brands, the time can be set by default, but it is better to set it manually at half an hour. However, it is worth considering that in the "Pilaf" mode, the mass can fry from below, so you need to control the process.

Tip: It's easy to change the look and taste of a familiar product. If you add a little milk to the water, it will become snow-white. If you use saffron or turmeric it is golden and aromatic. Rice boiled in broth can replace a full-fledged dish.

Rice with vegetable oil. For 2 cups of steamed rice, take a tablespoon of vegetable oil, water, salt, pepper, spices to taste. Put the washed product in a bowl, add oil and all the spices, add salt. Stir the mass and level it with a spatula. Pour water so that it is 1.5 fingers higher than the product level. Processing is carried out in the "Buckwheat" mode, the default cooking time.

Option with butter. In a glass of steamed cereal, we take 2 glasses of water, two tablespoons of butter and a little salt. Mix the washed rice directly in a multicooker with butter and salt, fill the product with water. It is best to cook it on the "Milk porridge" mode for half an hour.
Loose round grain product. In order to prepare a delicious side dish from this component, cereals and water must be taken in equal quantities. A mass is prepared with a small amount of salt on the "Rice" mode, which is found in most devices from the Philips, Redmond and Polaris brands. If it is absent, start the “Multipovar” mode for 20 minutes, check the result and, if necessary, increase the processing time.

The technical features of the multicooker play an important role when boiling a component. Therefore, it is necessary to clearly evaluate the results obtained and, if necessary, adjust the time indicators, combine or change the modes.

How to cook sushi rice properly?

In a multicooker, you can get not only crumbly, but also quite sticky rice, which is ideal for making rolls and sushi. At the same time, it is not necessary to use a specialized product; ordinary Kuban cereal varieties will turn out to be no worse. There are two options for the approach, but in any case, the cereals must first be soaked in cold water for 20-30 minutes. Salt and spices are not added during the cooking process, they are added together with the sauce.

For 2 cups of rice, take 2.5 cups of water, 2 tablespoons of rice vinegar, a teaspoon each of sugar and soy sauce. Put the washed and soaked rice in a bowl, fill it with cold (!) Water and close the lid. The product is cooked on the "Buckwheat" or "Rice" mode. You can also use the “Baking” mode for 10 minutes, then start “Braising” for 20 minutes. While the product is cooking, you need to cook and warm up the sauce, which is poured into the finished composition.
For 2 cups of rice, take 2.5 cups of water and two tablespoons of rice vinegar. Mix the prepared component in a multicooker with water and close the lid. It needs to be cooked in the "Buckwheat" mode as much as set by the program. After the mass is ready, we begin to gradually add vinegar to it. The main thing is to stop in time, otherwise the product will eventually lose its stickiness and become too crumbly.

In addition, you can not just boil cereals in a multicooker, but immediately prepare full meals. Particularly delicious with this approach is a side dish with onions, ginger, and vegetables. Just do not use ingredients, the processing time of which exceeds the cooking time of rice, this can negatively affect the consistency of the finished composition.

It would seem that boiling rice is simple - you threw the cereal into a pot of water and put it on the fire. However, even an experienced chef who knows how to cook complex dishes and multi-storey desserts, instead of friable rice, sometimes porridge is obtained. Cooking rice is an art in which Oriental and Asian chefs have excelled. Offer them any kind of rice, and they know what to do with it - one kind is soaked for a long time, the other is pre-fried, and the third is immediately poured with water and put on fire. They know how to cook rice properly, intuitively. It would be nice, of course, to learn from them, but this is not always possible. Let's try to learn in practice a few secrets of cooking "correct" rice, because it is one of the most popular side dishes in the world. If we understand how to cook rice so that it becomes crumbly or, on the contrary, viscous, we can cook dozens of delicious dishes.

Which rice is suitable for different dishes

Round grain rice is too starchy, so it's better not to buy it for pilaf, but it is ideal for sushi, soups, cereals, pie fillings, casseroles and all kinds of desserts. Medium-grain varieties contain slightly less starch, so the rice turns out to be slightly sticky and tender, but does not stick together, which is ideal for risotto, paella, meatballs, etc. But long-grain rice, if cooked according to all the rules, turns out to be tender, tasty and crumbly.

Does rice need to be rinsed and soaked?

Before cooking, the cereals are washed well to wash off the mealy bloom. You can use a sieve - under running water - or in a cup, changing the water 5-6 times. The rice is washed until the water is completely clear. Then the cereals are soaked for a while in cold water - this helps to remove starch residues from the rice, which gives it viscosity. In addition, steeping improves the color of the cereal and speeds up the cooking process. It is enough to soak round rice for 15 minutes, medium-grain rice - for 20 minutes, and long-grain rice - from 1 hour to 3-4 hours, depending on the type of rice and the recipe. There are different opinions about what temperature the water should be for soaking. It is believed that warm water takes less time to soak, while cold water releases starch more slowly. The main thing is that the temperature should not be higher than 60 degrees, otherwise the grain will become too fragile. Cereals intended for porridge, paella, sushi and rolls are not subjected to all these procedures, otherwise the rice will not turn out viscous.

How to cook crumbly rice in a frying pan or cauldron

Most best grade for obtaining friable rice - noble with long, very thin and sharp grains. However, other varieties are also suitable, such as parboiled rice, which never sticks together, even if it is reheated. The ideal ratio of cereal and liquid is 1: 2, and when cooking round rice, you need 3 times more liquid, since it absorbs water more strongly. Oriental chefs first lightly fry rice in vegetable or ghee with spices, onions and garlic, and then add water or broth directly to the pan. Thanks to this cooking method, the grains do not stick to each other. Salt should be added about 1 tsp. 200 ml of water and do not get carried away with stirring the dish. Poured water, salt, brought to a boil, closed tightly with a lid and put on the slowest heat for 20 minutes. It is easy to check the readiness - bite the rice: if it is soft, then the garnish is ready. Experts advise to leave the rice covered for 10-15 minutes, and then add butter or vegetable oil to it.

Cooking rice in a saucepan

You can cook rice in ordinary saucepan by pouring it into boiling salted water, although Eastern cooks believe that salt makes rice sticky. How much time to cook in a saucepan? Usually, 20 minutes of cooking with the lid closed over low heat is enough, although some housewives still stir the dish at the first stage so that it does not burn. Better not to do this, of course. Parboiled rice is cooked a little longer - about 25 minutes, while it increases in volume by 3 times. Red, brown and wild rice are cooked in a 1: 3 ratio for 30-40 minutes, although each case is different and you should read the cooking recommendations on the rice package. So, the principle of cooking rice can be expressed in a few words - brought the water to a boil, turned down the fire, cooked until cooked, without intruding difficult process, and let it brew.

Azerbaijanis steam rice with a piece of butter - this way it retains its friability and all the nutrients. The Japanese take one and a half parts of water for one part of rice, for the first 3 minutes they boil the cereals over maximum heat, the next 7 minutes on medium, and in the last 2 minutes they reduce the heat to a minimum. After that, they simmer the dish under the lid for another 10 minutes, and the rice turns out to be very tender and crumbly. By the way, it was the enterprising Japanese who invented a special saucepan - the rice cooker, the sister of the multicooker.

Rice and slow cooker

How to cook rice in a slow cooker? It’s very simple. Thoroughly rinse the rice, pour it into the multicooker bowl, fill it with water in a 1: 2 ratio, and the water can be cold. Salt, add the necessary spices and a tablespoon of any oil, and then turn on the "Pilaf" or "Rice" mode and forget about the dish until we hear the signal from the multicooker. Rice can also be cooked in the "Buckwheat" or "Normal cooking" mode. Steamed rice in a slow cooker is very tasty. For white rice, 30 minutes of steaming is enough, for brown and wild rice it is better to set aside an hour.

If you want to understand how to quickly and easily cook sushi rice, use a slow cooker - it's much easier than all the traditional methods. For 2 cups of Japanese rice, take 2.5 cups of water and a pinch of salt, then set the "Rice", "Buckwheat" mode or 10 minutes on "Baking", and then 20 minutes on "Stew". While the rice is cooking, make a dressing of 2 tbsp. l. rice vinegar, 1 tsp. sugar and 1 tsp. soy sauce, slightly heat and pour into the finished rice.

How to make rice tastier: a few useful tips

When cooking on the stove, rice should never be poured cold water, otherwise it will stick together and lose its appetizing appearance. It would seem a trifle, but the fate of the whole dish depends on it! Many Asian chefs add butter or oil to the rice water during cooking for a delicate and velvety taste. Some recipes recommend cooking the rice in the oven to make it even tastier.

Rice turns out to be bright and piquant if you add spices during cooking and fragrant herbs... It goes very well with rice bay leaf, peppercorns, turmeric, saffron, curry, rosemary, lemon zest, garlic and herbs. Sometimes water is mixed with milk to give the rice a creamy hue. However, true connoisseurs of this dish cook rice without additives to enjoy its natural taste and aromatic aroma.

Indian rice

We sort out well and wash the rice in the right amount, melt it in a cauldron or frying pan melted butter so that it lightly covers the bottom with a thin layer. Put cumin, garam masala or curry, turmeric, a little pepper and any spices of your choice along with raw rice into the boiling oil. Fry all this for 2 minutes with constant stirring and pour boiling water, while the water level should be two fingers higher than rice. Reduce the fire to a minimum and cook the rice until the water is completely absorbed under closed lid... Hindus check the readiness of rice by breaking it with a fingernail, and only salt the finished dish. Such rice is very aromatic, tasty and always crumbly.

Does not exist perfect recipes, tips and proportions. The cooking time for rice, for example, depends on the type of rice used, the type of cookware and the fit of the lid. The ratio of cereals and water can also be different, so you have to comprehend the science of cooking rice by trial and error. And you can cook not only in a saucepan or multicooker, but also in an airfryer, double boiler and even a microwave oven. How to cook rice at home so that your loved ones love this dish and ask for more? The only way is to try, experiment, and then everything will work out!

Not everyone, it turns out, cook the cereals correctly, especially the first time. Therefore, today we will tell you how to cook rice in a slow cooker. And also consider a few very delicious recipes based on this side dish.

The main secret of the preparation of crumbly cereals is the variety. The rice should be long.

Rice with carrots and onions

In addition to rice with a shape length (400 g), you will need:

Vegetable seasoning (for example, 12 vegetables) - 2 teaspoons;
Oil (vegetable) - for frying;
Water - 0.8 l;
Large carrots;
Butter - 50 g;
Salt;
The bulb is medium in size.

Preparation:

Measure out the right amount of cereal and pour it into a large container.
Now put the rice under the cold water tap and rinse it several times until the water is clear (this is about 7-9 times).
Peel the onions and carrots. Grate the carrots on a coarse grater. Chop the onion into small cubes.
Pour vegetable oil into a skillet and put it on low heat. Once it's warmed up well, you can lay out the vegetables. Fry the onions and carrots until golden brown.
During the frying process, stir the vegetables and salt them a little.
Now remove the bowl from the appliance and transfer the fried vegetables into it. Add water and washed rice to these. Mix everything.
Throw spices and salt into the bowl, mix everything again.
Close the multicooker and set the "Rice" mode, the device knows how much to cook rice and at what temperature.
When the cereal is cooked, add a little butter to it. That's all, rice can be served with any additions.

Steamed rice

Ingredients:

Rice - 1 multi-glass;
Seasoning - optional;
Water - 2 multi-glasses;
Salt - 1 spoon.

Preparation:

Rinse the rice very gently. The longer you do this, the better.
Pour cold water (preferably purified) into the bowl.
Take a basket and pour rice into it. Add salt to it.
Set the "Steam cooking" mode for half an hour.
Add spices to the finished rice and it can be served.

Risotto in a slow cooker: rice with vegetables

In addition to the main component of a round shape (2 glasses), you will need:

Parmesan - 0.03 kg;
Water - 3 glasses;
The bow is a large head;
White wine (dry) - 1 glass;
Salt, paprika;
Butter - 0.1 kg;
Champignon mushrooms - 0.5 kg.

Preparation:

Rinse the mushrooms and chop them into not very thin plates.
Fry them in vegetable oil.
Peel and chop the onion.
At the end of frying the mushrooms, add the onion, salt to them and mix everything. The mushrooms should have a golden crust.
Remove the bowl from the appliance and transfer the fried vegetables into it.
Add the washed rice to the mushrooms.
Pour water and wine into a bowl.
Add your favorite seasonings and salt. Mix everything well.
Place the bowl back into the appliance and close it.
Set the "Pilaf" mode.
When the multicooker finishes this process, open it, add a lump of butter.
Close the oven and set Preheat for 5 minutes.
Grate the Parmesan cheese on a fine grater.
Open a slow cooker and stir the risotto. Sprinkle it with Parmesan cheese and close the appliance again. Put the "heating" on again for 5 minutes.
The risotto is ready, serve warm.

With frozen vegetables

You can take more or less rice, the main thing is to maintain a balance with water.

The correct proportions of water and rice are 2: 1.

Ingredients:

Rice (long) - 2 cups;
Tomato - 1 piece;
Sunflower oil - for frying;
Carrots - 1 piece;
Turmeric, salt and curry - a few pinches each;
Water - 4 glasses;
Frozen vegetables - 0.3 kg.

Preparation:

Rinse our cereals well.
Prepare the carrots, grate them on a coarse grater.
Spread the bottom of the bowl with a silicone brush and set the "Fry" mode for 10 minutes.
Put spices, salt, root vegetable in it.
Add the vegetable bag to the bowl. Mix everything. During frying, you need to periodically open the lid and stir the ingredients.
Cut the tomato into cubes.
Open the multicooker and add the tomatoes and rice inside. Mix everything and turn on the "Fry" for 5 minutes.
Put 4 cups of water in a saucepan and heat it on gas, no need to boil.
Open the oven, pour in water. At this stage, you can add a little more salt to our dish.
Close the oven and set the "Rice" mode.
After the beep, the food is ready. Open the oven and enjoy the intense flavor.

Rice casserole in a slow cooker

Rice garnish is a multifunctional food, because you can even make a dessert from it. In this recipe, ready-made rice will be used, the main thing is that you do not overcook it, since it will again be heat-treated in the future.

In addition to ready-made boiled rice (0.3 kg), you will need:

Raisins - 1 tbsp. spoon;
Butter - 0.015 kg;
Apple - 1 piece;
Sour cream - 0.18 kg;
Cinnamon - 1 tsp;
Sugar - 3 tbsp. spoons;
Eggs - 2 pieces.

Preparation:

Rinse the raisins well and pour boiling water over them to swell.
Pour into a deep bowl boiled rice and add eggs to it, mix everything. Now add sour cream, raisins and only 2 tablespoons of sugar there.
Peel the apple and cut it into small cubes. Sprinkle them with cinnamon and sugar.
Gently coat the bowl with vegetable oil and add ½ of the rice mass into it.
Arrange the apples on top. Place the remaining rice on top of them.
Cut the butter into thin slices and place on the casserole.
Close the multicooker. Set the Bake setting for 50 minutes.
Turn the cooked casserole onto a flat dish and cut into pieces.

With mushrooms

Take a 2-cup main product plus:

Mushrooms - 0.2 kg;
Oil - for frying;
Onion - 2 heads;
Salt, spices, pepper;
Vegetable broth - 0.5 l.

Preparation:

Mushrooms must be thoroughly rinsed and skinned.
Cut them into thin slices.
Switch the appliance on to the "Fry" mode. Pour in some oil and let it warm.
Place the mushrooms in a hot bowl. Let them roast for about 10 minutes.
Rinse the onion and chop into small cubes.
Add it at the end of frying the mushrooms, salt and stir everything.
Add the washed rice to the multicooker. Mix everything.
Pour everything in broth and close the lid of the appliance tightly. Set the "Pilaf" mode.
10 minutes before the end of the program - open the appliance and add salt, spices and pepper to the rice. Mix everything and close the slow cooker back.
You can grind the finished dish with herbs and serve.

Recipe for rice with meat (with minced meat)

In this recipe, in addition to 0.5 kg of minced pork, you will need:

Water - 6 glasses;
Onion - 2 heads;
Salt and spices to taste;
Tomato paste - 2 tsp;
Rice - 3 cups.

Preparation:

Chop the onion finely.
Turn on the "Bake" mode and pour the onion into the bowl. Let it cook for about 5 minutes.
Add minced meat to the multicooker, throw in some salt and mix everything.
Fry the minced meat with the lid open for about 20 minutes, stirring the meat constantly.
Rinse the rice and add it to the minced meat.
Pour water over a dish and add seasoned salt.
Add tomato paste to the rice and mix everything.
Close the oven and set the Pilaf mode on it.
Stir the finished dish again and you can pour the rice into the plates.

With seafood

Ingredients:

Parboiled rice - 2 cups
Olive oil - for frying;
Turmeric - 1 tbsp spoon;
Boiled and frozen seafood - 0.4 kg;
Salt to taste;
Lemon - 1 piece;
Seasoning for fish - 1 tsp;
Water - 4 glasses;
Carrots and onions - 1 each.

Preparation:

Pour oil into a multicooker and turn on the "Fry" mode. Let the lid be open.
Peel the onion and cut it into small cubes.
Place the onion in a bowl for 4 minutes.
Grate the carrots and add to the onion. Mix everything and add a little salt.
Remove seafood from packaging and rinse under running water. Soak up excess moisture with paper towels and sprinkle the seafood with lemon juice.
Transfer the seafood to a slow cooker and cook with the vegetables for about 5 minutes.
Rinse the rice several times and add it to the seafood. Mix everything and fry the rice for about 3 minutes.
Boil water and pour it over the contents of the multicooker.
Add all the spices and salt. Mix everything again.
Only now we can close our device. Set the "Porridge" mode for half an hour. Perhaps this time will not be enough. Then, cook the seafood rice for another 10 minutes.
The finished dish can be laid out on portioned plates.

Multicooker Chicken Rice Recipe

Ingredients:

Chicken fillet - 0.4 kg;
Rice - 2 cups;
Bow - 1 head;
Seasoning for meat - to taste;
Salt to taste;
Dill - 1 bunch;
Zira - 1 tsp.

Preparation:

Rinse the fillet and cut into small pieces. Sprinkle the seasoning over the chicken and leave to marinate for half an hour.
Heat vegetable oil in a slow cooker and lay out the marinated fillets.
Fry it well on both sides in the "Fry" setting.
Chop the onion very finely and add it to the fillets at the end of the frying.
Rinse the dill and add it to the meat. Mix everything and salt a little.
Add washed rice to the meat.
Heat the water a little and dilute the salt in it. Fill rice with this water. Sprinkle cumin on top. You don't need to mix anything.
Close the device and set the "Pilaf" mode on the multicooker and bring the dish to readiness.

Ingredients:

Water - 0.8 l;
Dill - 1 bunch;
Beef stew (can be replaced with pork) - 1 can;
Salt and pepper to taste;
Parboiled rice - 0.3 kg;
Carrots - 1 large;
Parsley - half a bunch (you can do without it);
Onions - 2 medium heads.

Preparation:

Peel the onions and carrots.
Chop the onion very finely.
Grate the carrots on a fine grater.
Open the stew and remove the fat from it and place it in the bowl. Add chopped vegetables to it.
Cook our vegetables on the Fry setting for about 15 minutes. Open the oven while cooking and stir the vegetables. Also, do not forget to salt them.
Rinse the steamed rice in cold water.
Remove the stew onto a cutting board and cut into equal cubes.
Add the stew to the toasted carrots. Stir everything with a special spatula. Set the "Fry" mode for 10 minutes.
Rinse the herbs and chop finely.
Boil 800 ml of water.
When the slow cooker fries the meat, open it and add rice and herbs to it. Mix everything and pour over the rice hot water... Add pepper and salt
Set the "Porridge" mode for half an hour.
Stir the finished dish again and you can lay out the rice on the plates.

The classic recipe for pilaf in a slow cooker (chicken or pork)

Ingredients:

Meat (chicken or pork) - 0.5 kg;
Vegetable oil - for frying;
Seasonings for pilaf - 2 tbsp. spoons;
Carrots - 0.3 kg;
Rice (long) - 2 cups;
Onions - 0.3 kg;
Water - 4 glasses;
Salt and black pepper to taste;
Garlic - 1 head.

Preparation:

Rinse the meat and cut into flat pieces. Add a little salt, pepper on both sides and beat with a hammer.
Pour oil into a bowl and set the Bake setting for a few minutes to warm up the oil.
Place the sliced meat in a multicooker. Cook it for about 10 minutes.
Cut the carrots into long thin slices.
Cut the onion into thin rings.
Add vegetables to the meat and salt them a little. Now mix everything and cook for another 7 minutes.
Boil water separately and pour over vegetables. Add salt and pilaf spices to the bowl, mix everything.
Close the appliance and simmer the meat for about 10 minutes.
Rinse all the rice thoroughly and place it in the multicooker.
Rinse the garlic and place it in the middle of the pilaf.
Set the "Pilaf" mode and leave it to cook until the beep sounds.
Serve pilaf with fresh vegetables.

Simple but interesting recipes now they will help the housewives to cook rice correctly and please hearty dish your family.

Cooking rice, like any other cereal, is based on the gradual evaporation of water. With this method of preparation, the dish retains a greater amount of nutrients, which otherwise merge with the water. With modern kitchen appliances housewives can easily prepare a little gummy or loose rice which will become perfect side dish to seafood, chicken or fish. Cooking rice in a slow cooker is an easy way to cook nutritious, tasty, and most importantly - useful product.

Recipes for cooking rice in a slow cooker with a photo

Cooking rice in a slow cooker is easy, because with its help, porridge always turns out to be very tasty, and without our participation. There is no need to stir during cooking. The technique evaporates the water on its own when the time comes. And although any kind of rice is suitable for a multicooker, Basmati is considered the tastiest. This type of cereal always comes out crumbly, it is used to prepare pilaf or as a side dish for the main dish.

How to cook crumbly round grain rice

The first step is to decide on a suitable type of rice: round-grain will turn out to be juicy and slightly sticky, long-grain parboiled - crumbly and somewhat dry. When choosing, keep in mind that the wild (unpolished) variety takes longer to cook than usual, so pay attention to the instructions printed on the packaging of the cereal you purchase.

Procedure:

Rinse the rice until the water is clear. This is important, since starch that is poorly washed from the cereal will cause the finished dish to become sticky. It is best to rinse the cereals like this: pour the required amount of rice into a colander and lower the sieve into a bowl of water. Stir the beans gently for a few minutes to keep them from breaking. Drain the water and repeat the procedure again until the grains are completely clean. Soak the cereal in warm water for a few hours.
To get a crumbly dish, it is important to correctly determine the required amount of water for cooking. Depending on the type of cereal, the ratio of water to grains can fluctuate (1: 2 or 1: 1). Round rice cooks quickly, so the variety requires a little water, long-grain and steamed varieties must be cooked in proportions with water 1: 2. For brown or unpolished rice, you need as much water as indicated on the package, this variety is the slowest to boil. Moreover, the liquid with which you pour the rice for cooking must be hot.
To make the cereal crumbly, add one tablespoon of olive or vegetable oil to the cooking water.
It is believed that the best way to cook rice porridge is to steam. Then the dish will definitely turn out crumbly and retain a maximum of useful substances. A modern alternative to this cooking method is the use of a multicooker.

Other recommendations are optional and are applied at the request of the hostesses. For example, cereals can be flavored with seasonings: bay leaf, garlic, turmeric, pepper, lemon zest or dry dill. The dish is not difficult to tint, for this it is worth adding a small amount of curry powder, and use broth instead of water. Sometimes, when cooking rice, milk is used, then the cereal acquires a snow-white color. Ordinary rice, if desired, can be flavored with vegetables - carrots, onions, corn, peas or bell peppers.

For sushi or rolls

To make sushi or rolls, you can choose any type of round grain rice. Often packs labeled "for sushi" sell a regular, rather than some special Japanese variety. But this is not scary, because even ordinary round-grain groats are great for sushi. Below is one of the easiest rice recipes for Japanese dishes at home.

Ingredients:

two glasses of rice cereal;
two tablespoons of rice vinegar;
three glasses of clean water;
one teaspoon each of soy sauce and sugar.

Cooking method:

Thoroughly rinse the cereal, soak it for half an hour in water. If a round grain variety is used, soaking is not necessary.
We place the cereals in the multicooker bowl, choosing the "Buckwheat" mode, add the required amount of water. If the device does not have such modes, turn on "Baking" for 10 minutes, and then switch to "Stew", leaving the dish covered for 20 minutes.
While the rice is cooking, prepare the sauce. To do this, mix the sugar, rice vinegar, soy sauce and heat the mixture a little using the microwave.
Add the sauce to the finished rice and loosen it. The dish is ready for making sushi or rolls.

With the addition of seafood

Ingredients:

300 grams of rice grains;
500 grams of any seafood;
1 onion;
1 carrot;
1 bell pepper;
1 fresh tomato;
two cloves of garlic;
3 tbsp olive oil.

Preparation:

Add a little vegetable oil to the frying pan, fry the chopped seafood in an arbitrary way until half cooked.
Chop the onion and garlic finely.
Peel the tomato (pour boiling water over the tomato, and the skin can be easily removed), cut it and bell pepper into medium cubes.
Three peeled carrots on a coarse grater.
Lubricate the multicooker bowl with a small amount of oil, in which we fry the onion until translucent, turning on the "Fry" or "Baking" mode. Add carrots, fry vegetables for another three minutes. Pour tomato and bell pepper into a bowl, fry them for five minutes.
We put washed grains and toasted seafood in a multicooker. Season them and fill with water so as to cover the contents of the bowl with 2 fingers. Turn on the "Pilaf" option and leave the cereal to stew for an hour.
Decorate the finished dish with sprigs of fresh herbs.

With vegetables and mushrooms champignons

Rice with mushrooms and zucchini cooked in a slow cooker can be served as a main course or as a side dish. Such food is suitable even for a vegetarian diet. The dish should be supplemented with a salad with fresh vegetables seasoned with olive oil or natural yoghurt, and the end of the dinner can be light dessert(low-fat ice cream or fruit soufflé).

Ingredients:

300 grams of rice cereal;
0.4 l of water;
one carrot;
one medium onion;
100 grams of zucchini and fried mushrooms;
one tablespoon tomato sauce(pastes);
vegetable oil;
spices.

How to cook rice with vegetables and mushrooms:

Finely chop the onion, cut the carrots into small strips, and the zucchini into cubes.
Lubricate the multicooker bowl with oil, turn on the "Baking" mode. Add onions and carrots, fry them for 10 minutes. Add the zucchini and fry the vegetables for another 5 minutes.
Add washed cereals. We mix water with tomato paste and spices. Fill the multicooker bowl with the resulting liquid, add the mushrooms and turn on the "Pilaf" mode.
Cook it until a beep sounds without opening the lid of the device. This usually takes 40-50 minutes.

Red rice with vegetables and meat

Brown groats are rich in minerals, antioxidants and vitamins, so adherents are of great interest in it. healthy eating... Unpolished grains are highly appreciated by gourmets from all over the world. Cooking rice with vegetables and meat is possible in different ways - in the oven, on the stove, and even over a fire. But it will be faster and easier to cook using a multicooker.

Ingredients:

1 glass of rice cereal;
a pack of frozen vegetables;
0.5 l of water;
1 medium onion;
up to 500 grams of meat;
spices.

Cooking method:

We turn on the "Baking" multicooker mode, put the meat there for frying for half an hour. Add finely chopped onion, fry the mixture for another 10 minutes.
We fill in the washed cereals and defrosted vegetables. Salt, pepper, fill the contents of the multicooker with water. We transfer the device to the “Pilaf” mode and cook rice until a characteristic sound signal.

How to cook brown or brown rice properly

Brown rice is used in almost all dishes to which the white variety is added. Despite the fact that unpolished groats have a specific taste, they quickly get used to it. This special product has a soft shell that contains the maximum amount of nutrients and is easily absorbed by our body. Another feature of this variety is the longer cooking time.

How to cook brown rice:

We rinse a glass of unpolished cereals with water until the water passing through the rice becomes transparent. When measuring the amount of grains for cooking, keep in mind that the volume of the finished dish will triple.
Soak the cereal for a couple of hours before cooking. During this time, the grains will become softer, which means they will cook faster.
Pour cereals into a multicooker, fill it with water (1: 3) and salt. Close the device with a lid, cook in the "Buckwheat" mode. The usual cooking time for brown rice is 30 to 40 minutes.
The dish will be ready when the cereal has absorbed all the water. However, do not immediately take the rice out of the multicooker. Leave it there for 10 minutes, during which time the grains will become as soft and crumbly as possible.

Parboiled rice in water

Ingredients:

four glasses of water;
two glasses of steamed rice grits;
spices.

Cooking method:

We wash the grains, put them in a slow cooker and fill them with salted boiling water.
We set the mode "Rice" or "Normal cooking", leave for half an hour. We are waiting for the signal after which the dish will be ready. Serve it as a side dish with chicken or fish.