How to cook brown rice in a slow cooker?

There are many types of rice available, each suitable for preparing a separate dish.Raw brown can be stored in the closet for a long time, but it is best to use it for several months from the date of purchase. You can put it in the fridge to help keep the product fresh longer.

The product is available in a variety of forms. but the differences between types are culinary, not nutritious.

• Long grain brewed for a long time requires a lot of time. Its texture is soft, slightly nutty taste, which makes the product versatile. Especially good in swim, salads, as well as a side dish for vegetable and bean dishes.
• Medium brewed to a fluffy texture, more delicate and has a sweetish taste. He perfectly demonstrates his taste in bakery products and as a filling for vegetables.
• Short the grains are even sweeter. If you digest, get sticky.
• Separate option - sticky brown rice. Its name is obliged to gluten, which contains. The product is quite common in stores, and therefore it is easy to find.
• Basmati It has a special appeal, which is surprisingly savory taste and seductive aroma. Used in traditional Indian cooking, it is usually cleaned, but a whole unpolished version of the product is also available in stores. It is usually more expensive. It is especially appropriate to use cereal in Indian recipes, enhanced by fragrant spices.

When buying in bulk, brown rice is very economical. It is well stored for several months, provided that the room is cool and dry.

The only drawback of the product is the random presence of moth eggs, which then hatch. Small moths are completely harmless, but annoying. There is a way to minimize the problem - rinse the cereal very well in a fine sieve before cooking it.

The product is easily absorbed by the body. It provides humans with essential B vitamins and minerals, in particular phosphorus, calcium and potassium. There is only 7.5% protein per 100 grams, which is very little.

Rinse the rice before cooking it is necessary to remove dirt and debris that fell into the product during production. Many professional culinary specialists also believe that rinsing helps to improve the texture of the cereal; gluten was successful, which makes the finished dish un-crisp.

Fried rice will not change the texture, but will acquire a deep nutty toasted taste. Add a little olive oil before pouring water, and stir until the cereal begins to exude a special aroma and becomes golden in color.

Of course, it is completely unnecessary to do this, but if the earthy aroma of brown rice is what kept you from using it in the past, then several proposed manipulations will make the product more attractive.

This side dish in itself is the base for a light salad, stuffing for a burrito or casserole. Already cooked can be kept in the refrigerator to use later in the week as an ingredient to other dishes.

To prepare several portions of brown rice you will need:

• 1 cup of cereal medium or long grain;
• 1 teaspoon olive or sesame oil;
• 2 cups of water;
• 1 teaspoon salt.

As the main equipment, a multicooker and a colander will be needed, which will help to wash the grits well.

At the first stage it is necessary to place the rice in a large sieve or colander and rinse under cold water. There is no need to dry it before cooking: a little moisture, even for the benefit of the future dish.

Fry rice as desired. To do this, you will need to heat a teaspoon of oil over medium heat in a container where the cereal will be cooked. Fry until rice dries and begins to look slightly roasted on the tips. About readiness always says a special flavor that is difficult not to notice.

In the second stage, mix rice and water.The liquid is poured slowly into the pan and add a teaspoon of salt. All this is brought to a boil by setting on a special mode of cooking pilau or extinguishing. The slow cooker will adjust the time itself, during which the side dish will be cooked.

The advantage of using this equipment is the tightness of its construction, which makes the grits well steamed. On average, the cooking time takes 45 minutes, during which the lid is not opened.

A few minutes before the end of the program, it is advised to check if there is water left inside.

To do this, open the lid and look:

• if all the liquid is not absorbed, then it should be drained, but the grains should be soft;
• if there is no water, and the grits are still crunchy, add liquid, but not in large quantities.

Then continue checking every 10 minutes until rice is fully cooked.

Ways to cook brown rice in a slow cooker, not so much. It is important not only to rinse it thoroughly before cooking, but also to put it in a saucepan with plenty of water.

It should be understood that the quality of the finished product depends on whether the proportion of liquids and cereals is correctly maintained. If you don’t add, then stewed grains will remain on top, and if you overdo it, you can get a soft, sticky porridge.

Even if there is some liquid left on the bottom, you can simply cover the container with a lid and put it under a towel so that the dish is infused and turns out to be especially tasty and saturated.

For cooking this type of cereal requires more water.

When using the multicooker, there are two options:

• cook at maximum temperature;
• set a special mode.

Indeed, modern assistants have much more functions, so they bring more benefits and allow the hostess to reduce the time.

For cooking brown rice, the amount of water and cereal should be in the following proportion:

• 1 cup rice to 2 cups water;
• 2 cups to 3 and 2/3 liquids;
• 3 cups of rice for 4 and 3/4 cups of water.

Less liquid will be needed to prepare a brown dish in a slow cooker due to the long cooking time and tightness of the structure.

To cook brown rice with other products, for example, adding it to a stew, chili or soup, you do not need to worry about how much liquid to use.

The product is added to the multicooker:

• 2 hours before the dish is ready, if the maximum temperature is set;
• 3 hours if cooked at a low temperature.

In any case, at least 2 cups of water should be used to absorb the croup.

How to cook brown rice in a slow cooker, see the next video.