Multicooker rice: proportions, time and cooking recipes

Crumbly or milky, rice or rice, requires different ways of preparation and cooking.The wisdom of his choice and preparation is worth it to master them, because as a result you will be able to get tasty and healthy dishes.

Rice is one of the primary cereals that people eat. Initially, it appeared in the menu of residents of the East and today continues to be the basis of their diet. In Europe, croup appeared thanks to Alexander the Great, and in Russia, thanks to the efforts of Peter the Great.

The nutritional value per 100 g of dry rice is 303 kcal. Most of them are slow carbohydrates - 62.3 g. Proteins make up 5 g, fats - 6 g, 14 g of the composition is water. In addition, there are dietary fibers. Cooked rice on water is dietary, but if you add milk or broth to it or cook it with meat, its caloric content increases.

The beneficial properties of rice are largely dependent on its type. The most useful are brown and wild rice. The latter is almost not processed, and in its upper layers (practically husk) all the healing components remain. The processing technology of brown, or brown, rice allows most of the elements from the upper layers (they are removed) to redirect to the grain itself. Steamed rice in its properties close to brown. But polished white rice has a minimum amount of useful components.

The quality of protein in croup should be noted. - it does not contain vegetable gluten, which usually provokes allergies. Slow carbohydrates do not provoke insulin jumps in the blood, they saturate the body, and splitting, give energy. Eaten rice gives a feeling of satiety for a long time. Dietary fiber in the composition improves intestinal motility, thereby facilitating digestion. They remove toxins and toxins, accelerate metabolic and lipid metabolism.

Rice is rich in B vitamins that have a positive effect on the state of the nervous system. Conduction of nerve impulses improves, anxiety is removed, sleep is getting better. In combination with natural starches and selenium, vitamin B ensures healthy skin. Present here are vitamins PP, H, as well as amino acids and iron, which has a positive effect on the vascular system. Capillary permeability improves, while increasing the elasticity of blood vessels. Regular consumption of rice is one of the ways to maintain the necessary level of hemoglobin.

Rice promotes the production of testosterone due to zinc in the composition. Considering that it is a nutritious product rich in proteins, it will bring great benefits to men engaged in hard physical labor, sports. The composition also contains magnesium and potassium important for the health and functioning of the heart. Calcium is also present here, the amount of which increases if boiled cereal in milk. Calcium, as it is known, is the building material of the skeletal system, and together with protein, is also the muscular frame.

Macronutrients are also represented by phosphorus and sodium, micro-copper, silicon, manganese and the already mentioned selenium, zinc, and iron. Rice contributes to the removal of excess fluid from the body, and also normalizes the water-salt balance. It is not surprising that it is one of the main products for people suffering from kidney disease, hypertension.

With its enveloping effect, rice is indicated for gastritis, increased acidity of the stomach, ulcers and other diseases of the gastrointestinal tract of an inflammatory nature. It can also be included in the diet after suffering intestinal infections, diarrhea, because croup has a bactericidal effect, and natural starch in its composition helps normalize intestinal microflora.

Without causing sugar jumps in the blood and slowly splitting, rice has a positive effect on blood vessels, which allows us to recommend it to patients with diabetes. Rice on the water can and should be included in the diet of obese people.

The proportions of cereals and water depend on the consistency of the finished dish you want to get. For crumbly side dishes and pilaf, it is recommended to take 2 parts of liquid (water, broth) to 1 part of rice. Professionals usually soak rice for these dishes so that the cereal absorbs water in advance and does not increase in volume during cooking. If soaking occurs, the ingredients are taken in equal volumes. On average, the cooking time for long and steamed grains is 35-40 minutes.

Round grain rice is cooked faster (on average, it is ready in 15-20 minutes) and requires less liquid, usually 1: 1. Milk porridge is cooked at the rate of 1 part of rice for 5-6 parts of liquid (usually milk and water). In this case, it turns out liquid porridge. To give it a more viscous consistency allows a decrease in the volume of liquid to 4.5-4 glasses.

The longest and most brown and brown rice are cooked, sometimes this process lasts up to 50 minutes. As a rule, these species are also soaked. It is assumed on 1 part of rice to take 1.5 parts of water for cooking. Typically, manufacturers indicate on the packaging for such products the ratio of ingredients and cooking time. Following these recommendations allows you to get the best taste of the dish.

Pour rice should be hot water, in which case it will not stick together, and the grains will warm up evenly, eliminating the risk of their burning. The finished dish promises to be juicy. Immediately after the prepared rice and hot water are placed in the bowl of the unit, you should add the same vegetable oil or butter at the rate of half a teaspoon to a cup of rice. It will also avoid the dryness of the finished dish and give it a pleasant creamy note.

Buy crisp rice white shade allows the addition of a small amount of milk. To do this, part of the water (50 ml) should be replaced with the same amount of milk and cook the rice in the usual way. Table vinegar also helps make crumbly. The latter is put together with water at the rate of 20 ml in a glass of rice.

Regardless of which rice will be used, it needs to be picked and rinsed under running water. You can put the cereal in a suitable sieve and place it under water, turning on cold tap water for 5-7 minutes.

You can put rice in a deep plate, pour water, let the litter and starch rise for a few seconds (you can gently stir the rump with your hand) and gently drain the water. Repeat the procedure until the water in the plate is clear. First you need to wash the rice in cold water, but each time you should increase the temperature of the liquid. The last washings are performed in hot water, the temperature of which is 50-60 ° C.

If you use round grain and middle grain rice for cooking porridge, then this is where its cooking preparation is completed. If you need to get crumbly rice or you cook pilaf, paella or risotto, it is recommended to soak the rice in cool water for half an hour - an hour. For these purposes, it is recommended to use long transparent rice. Devziru and other varieties of Uzbek rice can be soaked for 2-3 hours. When soaking the water can be slightly salted and add a pinch of turmeric.

Before cooking rice in a slow cooker, it is necessary to choose the right cereal (since the round grain and long grain, white, brown and black differ in taste and have different cooking techniques). Round grain rice more starchy, sticky. It is good for dairy and just thin or viscous porridge. But for pilaf is not suitable - will not give the dish the desired consistency and taste. For these purposes, apply long-grain transparent or steamed rice, as well as brown.

The recipe can be considered basic, since such rice can be cooked as a side dish for meat, fish and vegetables, used to add to salads, pies. Rice should be taken long, which is not boiled soft during cooking, and steamed. You will need:

• 2 cups cereals;
• 4 glasses of water;
• salt to taste

Prepare rice, lay it in the bowl of the device, pour boiled water heated to 50-60 ° C, put salt. Set the "Pilaf" or "Spaghetti" mode. Cook until beep.

The dish for this recipe is light and crumbly. In addition, with this method of processing, it is possible to maintain a maximum of useful substances in cereals. It is better to use brown or steamed, as well as red rice, since these grains are subjected to minimal production processing, which means they can boast a richer vitamin-mineral composition.

Rice must be pre-washed, draining water 8-10 times. At the end of the procedure, it should remain completely transparent. After that, the rump should be soaked in water for an hour.

Pour water into the bowl of the device to the maximum mark, line the compartment for steaming with gauze folded in 2 layers. This will help prevent falling grains into the water. Next, you should cook the product for half an hour in the “Steaming” program. If wild or brown rice is used, the cooking time should be increased to 45-60 minutes.

These dishes are very popular and unthinkable without rice. If you have the necessary ingredients, you can cook rolls and sushi with your own hands, one of the tasks here is to cook the “right” rice. It should be sticky, should not crumble, and in the cooled form it is easy to gather into lumps. For these purposes, suitable Kuban round grain rice. First, it is soaked in cold water for 20-25 minutes. Cook without adding salt and spices, and then season with soy sauce. Would need:

• 2 cups of rice;
• 2.5 glasses of water;
• 1 teaspoon soy sauce;
• 2 tablespoons of rice vinegar;
• 1 teaspoon granulated sugar.

Pour the prepared rice in advance with water and cook in the “Buckwheat” or “Rice” mode. Time to set automatically and be suitable for obtaining the desired consistency of rice. You can first cook the cereal in the Baking program, and after 10 minutes go to the Quenching program and cook the cereal in it for another 20 minutes.

While the rice is being prepared, the remaining ingredients should be mixed, wait for the sugar to dissolve. Pour the sauce into the finished rice and mix.

Crumbly rice and vegetables - a healthy and colorful combination. And in the presence of a multicooker, it is also an easy-to-cook dish. You can take frozen vegetable mixes or collect a vegetable mix of “full-fledged” vegetables:

• 300 grams of long grain or steamed rice;
• 1 onion and carrots;
• half a glass of frozen green peas;
• 300 ml of boiled water;
• 2 teaspoons butter;
• salt, pepper, vegetable oil to taste.
• Wash vegetables, peel. Shred onion, carrot cut into cubes or cubes. Peas should be defrosted beforehand (if ready-made mixtures are used, they must also be defrosted first). Afterwards, boil the vegetables in the baking mode for about 10 minutes, after pouring a little oil into the bowl.

Rice also needs to be prepared: rinse, soak if necessary. When the vegetables become softer, you need to lay out rice to them, sprinkle with salt and pepper, level. Pour warm water, add butter and set the program "Multipovar". If it is absent, “Quenching” will do. Cooking time should be 30-40 minutes. If necessary, if the rice starts to burn, add another 50 ml of hot water.

You can use any mushrooms for this recipe: chanterelles, champignons, oyster mushrooms, forest mushrooms.Of course, fresh and dried will help to get the most fragrant dish. If frozen raw materials are used, it should be defrosted beforehand and the excess liquid must be drained.

Even marinated will do. They need to be freed from the marinade, can be rinsed under a stream of boiled water. Using pickled mushrooms, you need to reduce the amount of added salt: the mushrooms already contain a lot of it. Fresh forest mushrooms are presoaked and then boiled for 10 minutes in boiling water.

• Take:
• 200 g of mushrooms;
• 1 onion;
• 2 cloves of garlic;
• a glass of rice;
• 2 glasses of water;
• salt pepper.

Wash rice and soak. Peel the onion and finely chop it, then fry until transparent in a bowl with the addition of vegetable oil. It is better to use the program not “Frying”, but “Baking”: the onion will not burn and will get the desired consistency.

After 7-10 minutes, add mushrooms to the onion, fry for another 10 minutes. Add rice, add salt and pepper, put garlic squeezed through a press. Smooth the grits and pour in hot water.

Many people love to cook rice for one simple reason - it can be cooked immediately with meat, which saves time and effort. The following recipe is very simple in execution, but allows you to get a delicious and aromatic dish with a savory taste. It will require rice for pilaf (long-grain Devzira, Basmati, Jasmine), which should be washed and soaked for about an hour, as well as:

• 2 multi-groats;
• 3-3.5 multi-cups of pure chicken broth (can be replaced with water);
• 500 g chicken fillet;
• for dressing: a tablespoon of grated ginger and as much honey, 50 ml of soy sauce, 2 teaspoons of sesame oil, a bunch of green onions, 2-3 cloves of garlic.

Chicken cut into pieces and lightly fry in a bowl with the addition of butter. To do this in the "Fry" mode, without closing the lid and turning the pieces. Mix all the ingredients for the sauce (finely chop the onion, skip the garlic through a press) and pour over the fillet with this mixture. Top with prepared grits, level it and add water. Cook in the program "Pilaf" until the sound signal.

If you prefer not chicken, but seafood, this recipe is for you. Use the frozen sea cocktail, which, when cooked in this way, reveals its entire range of flavors. The dish is considered dietary, because it contains a minimum of calories. The rice for him is worth taking the same as in the last recipe, taking care of its similar preparation. It will take:

• 2 cups cereals;
• 3-3,5 glasses of water;
• 350-400 g of frozen seafood;
• 1 onion;
• 1 carrot;
• salt, spices.

Peel and chop the vegetables, cook the multicooker in the bowl, lubricate it with oil, in the "Quenching" mode for 5-7 minutes. Add seafood, and cook another 7-10 minutes, evaporating the excess liquid. Put prepared rice in advance, add water, add salt and spices. Cooking time - 40 minutes in the program "Pilaf".

Rice porridge with milk is a hearty and nutritious breakfast. For its preparation should be taken round grain raw material, which should also be washed and soaked in water for a quarter of an hour. If it is not possible to leave the grits in water, just rinse them thoroughly.

The creamy taste provides milk, but it should be added to water. 3 parts of water is taken part of the milk, this allows the latter to "not escape". It is also recommended to lubricate the bottom and sides of the bowl with butter.

If the delayed start mode is used, then part of the liquid ingredients (usually water) are put in the form of ice cubes. This will allow the milk not to turn sour while waiting for the program to start. Step by step recipe looks even easier:

• wash the grits;
• grease the multicooker bowl with butter;
• put cereal;
• to fill with water;
• add milk;
• salt, add sweetener.

This recipe is a classic one.It can be modified by adding fruits and berries, pumpkin, dried fruits and nuts. Take:

• 1 cup round grain rice:
• 5 glasses of liquid (3.5 glasses of water and 1.5 - milk);
• 2 tablespoons of sugar;
• ¼ tsp salt;
• piece of butter.

Lubricate the bowl with an oil. Prepared grits lay out there and pour liquid. Add sweetener and salt (it is needed to balance the taste) and some oil in the porridge itself. Turn in mode "Porridge" or "Rice" for 25 minutes. After turning off the unit, hold the porridge under the lid for another 10-15 minutes.

This recipe is also very popular and allows you to "hide" a useful vegetable. In the porridge taste of pumpkin is felt organically, in this form, even those who do not like it eat the pumpkin. In this case, the vegetable gives the maximum of its healing properties, as it retains them under thermal effects. For cereals it is better to take the sweet types of pumpkin, for example, nutmeg. It should be cut into small pieces, but not too small, so that it is prepared, but not boiled soft. Ingredients for porridge:

• 300 g pumpkin pulp;
• 1.5 multivarice cups of cereals;
• 5 glasses of liquid (3 - water, 2 - milk);
• 2 tablespoons of sugar and 0.5 tsp of vanilla sugar;
• a pinch of salt.

Cut the pumpkin and put it in a bowl, the walls of which are recommended to be greased with butter. Add 20-30 ml of water and cook in the “Quenching” program for 10 minutes. After that, lay out the prepared rice, add salt and sugar, pour the grits, first with water, and then with milk. Use the mode "Porridge", cooking time - 40 minutes.

Long-grain rice “Devzira”, “Basmati”, Jasmine ”is suitable for pilaf. Rinse and soak it for an hour, you can add a little turmeric or saffron to the water. Carrots ideally take red. Add:

• 500 g pork pulp;
• 250 g of cereals;
• 3 carrots and 2 onions;
• seasoning for pilaf;
• salt;
• greenery;
• 300 ml of water;
• some vegetable oil.

Cut the meat into slices and cook with butter in the “Frying” program for 20 minutes, lightly salted. Chop the onions, chop the carrots or grate them large, add to the meat and cook for another 5 minutes. Lay out the grits, smooth, make 2-3 holes to vegetables and meat. Pour hot water, add spices and salt. Cook in "Pilaf" mode. Serve sprinkled with chopped greens.

To learn how to cook rice in a slow cooker, see the next video.