How to make rice crumbly in a slow cooker. How to cook crumbly rice in a slow cooker

Cooked rice for a side dish in a multicooker Panasonic, Redmond, Polaris, etc., will surprise you with its taste. Preparing quickly. Delicious and simple recipes for the rice multicooker are offered. We offer to cook more,.

Ingredients for rice for a side dish in a slow cooker:

2 cartoon glasses of water;
1 onion;
1 carrot;
3 tablespoons of vegetable oil (ghee can be used);
salt to taste.

How to deliciously cook crumbly rice for a side dish in a slow cooker: a recipe for cooking step by step

We begin to cook crumbly rice for a side dish in a slow cooker. First of all, go through it and rinse it very well. It is necessary to wash to clean water.

Chop the peeled onion and grate the carrots. In what mode (program) and how much to cook rice in a multicooker for a side dish. On the Baking program, saute the onions and carrots for 4 minutes. Add finely chopped garlic. Fry a little all together.

Add the washed rice, add water and salt. Close the multicooker. Put on the program "Plov / Porridge / Krupa" and press "Start". When cooking rice for a side dish, do not open the multicooker, so as not to knock the program down.

After the beep, open the lid and stir the rice for the side dish in the multicooker. Add greens. Bon Appetit!

Rice for a side dish in a slow cooker with vegetables: a recipe

Ingredients for side dish rice:

1 cartoon glass of rice (long grain is best);
2 cartoon glasses of water;
1 onion;
1 carrot;
1 pack of frozen vegetables;
3-4 tablespoons of vegetable oil (ghee can be used);
1-2 cloves of garlic (optional);
salt to taste.

Cooking the rice side dish:

Fry onions and carrots with vegetables in the baking mode. You can immediately add frozen vegetables. Lay out carefully so as not to damage the inside of the multicooker.

When the vegetables are slightly stewed, add the rice. Fill with hot water. Bet on the "Pilaf" mode. Remember to cancel the previous baking program.

Cook rice for a side dish in a slow cooker with vegetables until you hear a beep. Bon Appetit! Instead of water, you can pour meat or vegetable broth, it will be tastier. You can cook many more rice dishes, read the recipe.

Rice for a side dish in a slow cooker recipe video

Take a look at another option for preparing rice for a side dish in a multicooker.

Cooking rice in a slow cooker is easier than in a regular saucepan on the stove. After all, a slow cooker deprives us of the ability to control the process, stir the rice so that it does not stick to the pan, etc. And the process of cooking crumbly rice in a multicooker looks like this. First you need to rinse the rice well, until the water is transparent. Then this rice is placed in the bowl of the machine, salt, spices are added and poured with water. Smart equipment is switched on to the "rice" mode and after a specified time the rice is ready. This is a diagram and can be complicated by adding different ingredients and creating new dishes. So, it is wonderful to cook rice with vegetables in a slow cooker, rice with meat in a slow cooker. Among the vegetable options, the most popular are rice with pepper in a slow cooker, rice with zucchini in a slow cooker. From meat - rice with chicken in a slow cooker, rice with minced meat in a slow cooker.

Since childhood, everyone is familiar with stuffed peppers. With rice in a slow cooker, this traditional treat turns out to be especially good and tasty. Such a dish is always welcome on the table, it is prepared most often during the pepper season, in the fall, but it can be repeated throughout the year, having previously prepared some peppers in the freezer.

Rice is perfect as a side dish for any meat dish; in a multicooker, recipes for preparing such a side dish are well described and simply prepared. It should also be emphasized that rice looks very good on a dish, it decorates any meat and fish products with its presence. Therefore, for cooking rice in a multicooker, recipes with a photo need to be worked out first of all in order to clearly understand how your rice will look in the finished dish.

A few more helpful tips on how to cook rice in a slow cooker:

First, you need to thoroughly rinse the rice under running water for at least a minute, after which you can start cooking the rice only after 10 minutes;

When cooking rice in a slow cooker, the proportions of rice and water, as well as the sequence of cooking, must be strictly observed. There should be twice as much water as rice;

For a multicooker, it is better to take long-grain, steamed rice. Round rice often clumps together. But, if you like this one, cook, the choice is yours;

It is better to salt the rice before cooking;

At the same time, you can add your favorite spices to the rice. Experts believe that saffron, turmeric, cumin go well with rice;

Rice is also good with vegetables, add any of your choice, but finely chopped: carrots, bell peppers, green peas, canned corn, ready-made vegetable mixture;

A large amount of rice will cook badly at once. Cook rice in portions up to 400 grams;

Rice can only be stirred once, when you put it in boiling water. You do not need to touch it further;

The cooking process must be carried out on minimal heat;

It takes about 20 minutes to cook rice. If you keep the rice on the fire longer, then it will cease to be crumbly.

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 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 unprocessed grains. 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.
Under the name "wild rice" is a grass from North America, a relative of the common cereal. The wild product contains many useful 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 garnish 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 slow cooker, 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 steam 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 multicooker is good because 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.

Loose rice is a versatile side dish that goes well with fish and meat, vegetables, and seafood. Cooking it in a multicooker is quite simple. But only if the cooking technology is followed.

Selection and preparation of cereals

You can cook crumbly rice in general from almost any cereal. But it is better to use long-grain varieties for this purpose. They do not boil soft, do not stick together and allow you to get a crumbly side dish, delicious pilaf. Parboiled long-grain rice is also suitable, which, however, requires a slightly different preparation technology.

But round white rice is not very suitable for obtaining a crumbly dish. It contains more starch, and therefore boils down, sticks together. The round-grain version is usually used for the preparation of milk porridge.

Returning to the question of cereals for a crumbly side dish, you can recommend Uzbek varieties, the most famous of which is "Devzira". This is an elongated round grain raw material, which is traditionally used for the preparation of pilaf. Rice does not stick together, remains crumbly, pleases with excellent taste.

Another variety with similar data is Basmati. During the cooking process, it does not increase in volume, but lengthens. Rice is easily separated from each other. Basmati is a rather expensive variety; instead, you can take a cheaper product - Jasmine. The latter also remains crumbly and is a white long grain rice with a delicate creamy taste and pleasant aroma. Another variety suitable for the dish in question is Indica.

Both Basmati and Jasmine absorb fat well, so they can be combined with fatty meat. The dish will be nutritious, but free from excessive oiliness.

If the soul is thirsty for experimentation, then we can recommend a few more varieties:

"Camolino"- Egyptian transparent medium-grain variety with a mild nutty aftertaste;
"Arborio"- the variety itself has no flavor characteristics, but actively absorbs aromas, being an ideal option for risotto with herbs and spices;
Valencia- similar to the previous version, but intended for combination with seafood, it is better to cook paella from it.

Long grain rice is usually transparent, sometimes white (Jasmine variety, for example). To obtain a friable consistency, brown or brown rice with minimal processing is also suitable. The wild look is similar to it. However, both types have a rather specific taste, not everyone likes it.

It is not enough to decide on the type of raw material, it is important to make sure of its quality. The groats should be uniform in color and size. The presence of dark or white spots indicates a violation of the storage technology. It should not have broken particles, contain a large amount of dust, impurities.

Quality rice makes a slight creak when squeezed in a fist. After the experiment, the croup should not break or remain clumped. You can try to bite through the grain. Ideally, this shouldn't work.

After the desired type of product has been purchased and its quality has been checked, rice should be prepared. To remove excess starch, which leads to sticking of the cereal during cooking, rinsing it will help. You can do this in one of two ways.

In the bowl. Pour the groats into a bowl and pour in water, lightly touch with your hand and carefully drain the liquid. Repeat the procedure until the water becomes clear. In the East, it is believed that rice should be washed in 7 waters.

Under running water. Pour cereals into a fine sieve (you can cover it with a layer of gauze so that it does not fall through the holes) and rinse under a gentle stream of water for 5-7 minutes. The criterion for the end of the process should also be clean water, which will drain from the sieve.

When washing raw materials, you need to gradually increase the temperature of the water. You need to start the process using cool water, and by the end of the procedure, you should increase it to 50-60C.

The next preparatory step is soaking the raw materials. This will allow you to saturate the grains with water and not absorb excess moisture during cooking, and in addition, reduce the cooking time. An important point - you cannot soak parboiled rice! From this, it becomes brittle and boiled during the cooking process.

All other varieties are best soaked. Long grain rice should be left under water for half an hour to an hour. Wild, brown, and also "Devziru" are best kept in liquid for 2-3 hours. If round grain raw materials are used, a quarter of an hour is enough.

You can add turmeric or saffron to the water, then the cereal will acquire a yellowish tint and a pleasant aroma. You need to use cool filtered, bottled or boiled water. After the specified time, after soaking, drain the water by squeezing out the grain.

Cooking proportions and times

To obtain friable rice, 1 part of rice is taken 2 parts of water. If the rice is pre-soaked, the amount of water can be reduced. These proportions are given for long and medium grain raw materials, for pilaf. It takes 25-40 minutes to prepare. On average, long-grain and parboiled rice is cooked for about half an hour. It takes 40-45 minutes to cook brown rice. The wild is cooked the longest - about an hour. Of course, the cooking time depends on the power of the device and on the volume of the cereal.

Round grain rice requires less water because it also has a shorter cooking time. It usually takes 15-20 minutes to cook, and the ratio of rice to liquid looks like 1: 1 or 1: 1.5.

Recipes

The classic recipe for friable rice involves the use of two glasses of cereal (pre-prepared) and four glasses of water (pre-heat). Put the first one in the bowl of the device, fill it with water, add salt to taste. Close the lid and select the mode "Rice", "Buckwheat", "Pilaf". If the set of functions of the multicooker is minimal, then the "Cooking" ("Soup") mode is also suitable. Cook until a beep or 30-40 minutes (depending on the type of cereal).

Similarly, rice is cooked in a pressure cooker. Moreover, it does not need to be filled more than half. First, the device must be put on a large fire, but as soon as the required pressure is reached, the intensity of the flame must be reduced, otherwise the rice will boil.

As a rule, it is enough to keep the rice on the fire for 5 minutes, then remove from the heat and wait until the pressure drops naturally (do not open the lid). At this time, the rice will "come" to readiness.

Another safe option to get crumbly rice is to steam it. The groats should be prepared in advance. Pour water (maximum possible volume) and salt into the bowl of the machine. You will also need a dedicated steam compartment. Since it usually has rather round holes, it should be covered with gauze folded in 2-3 layers.

Put the groats on cheesecloth, close the slow cooker and cook in the "Steam cooking" program for about half an hour. You do not need to salt the water, but fill the finished dish with soy sauce (2 tablespoons) and rice vinegar (1 teaspoon).

You can also mix 2 tablespoons of soy sauce and a teaspoon of rice vinegar, a teaspoon of grated ginger, and a clove of garlic (via a press).

These recipes are basic, such rice is usually served as a side dish for meat and fish. If desired, they can be modified by adding vegetables, spices and herbs. If you cook rice with meat or fish at once (and the features of cereals and multicooker allow this), then you will be able not only to get a tasty and aromatic dish, but also to save time and effort.

You can change the seasonings and spice mixes, each time getting a new version of the dish. Saffron, turmeric, curry, caraway seeds, cardamom, cumin, suneli hops, cinnamon, cloves go well with rice.

Finally, there is another way to get rice in a slow cooker, without resorting to soaking cereals. To do this, rinse the rice, blot it with a napkin and fry it in butter in the "Fry" program. The groats should acquire a beautiful golden hue.

Then add salt and spices and pour in hot water. The ratio of liquid and cereal is maintained - a glass of rice requires 2 glasses of water. Further actions are no different from the standard technology - turn on the "Rice" or "Pilaf" mode and cook until you hear a beep.

Here are the most interesting proven rice recipes

Rice with vegetables

A dietary version of a side dish that will decorate any meal and give you a feeling of satiety without unnecessary heaviness. The advantage of the dish is that it goes well with fish, seafood, meat and even offal. You can also serve it as an independent dish. This recipe uses frozen vegetables. They do not need to be defrosted. The main thing is that they do not have too much ice, otherwise the balance of liquid and cereals will be disturbed.

Ingredients:

2 cups rice
4 glasses of water (instead of it, you can take vegetable broth, then the taste of rice will be more intense);
onion, tomato and carrot - 1 pc each;
350 g frozen vegetables;
salt, black pepper, paprika;
vegetable oil.

Peel the carrots, onions and tomatoes (make a cross-shaped cut on the tomato, scald with boiling water, remove the skin) and chop. Put out in the appropriate mode for 10 minutes, having previously greased the bowl with vegetable oil.

Put the prepared cereal in the bowl of the device, on top - frozen vegetables, salt, spices. Pour in hot water or broth and cook in the "Rice" or "Pilaf" program. 5 minutes before it is ready, open the lid and stir the dish, continue cooking until the end of the program.

Brown rice

Brown rice contains more nutrients and fiber, therefore it is recommended for a dietary menu. The technology of its preparation, in particular, the volume of water and the cooking time, are somewhat different from other types of cereals. In this recipe, vegetables and garlic are added to the cereal for juiciness and piquancy. We take:

a quarter cup brown rice;
glass of water;
1 onion and 1 carrot;
2-3 cloves of garlic;
salt, saffron, black pepper;
a tablespoon of butter.

Soak the rice for 1.5 hours. Peel vegetables (except garlic), chop and fry in oil in the "Fry" mode for 5 minutes. Add prepared rice, cover with water, add salt and spices. Set the "Rice" mode, cook until tender. After switching off, add the garlic squeezed through a press into the dish, mix, put on the "Heating" mode for 5-7 minutes. Season with soy sauce if desired (in this case, use less salt).

Risotto

The classic of Italian cuisine is risotto. It is made from special rice ("Arborio", "Carnaroli"), but any medium-grain variety that does not boil will do. As a liquid, the classic recipe usually involves the use of meat or fish broth. Meat, rice or vegetables are added to it, as well as grated Parmesan. In this case, risotto with vegetables is offered. For cooking we take:

2 cups of cereals;
3 cups of hot broth;
2 onions;
1 glass of white wine;
500 g of champignons;
50 g parmesan (or any hard cheese);
2 tablespoons of butter;
salt, spices (for example, saffron or paprika, a mixture of dry herbs).

The champignons need to be cut into thin slices and fry for 5-7 minutes along with the onions in the appropriate mode. Rinse the groats and soak, then send them to the mushrooms, pour over with wine and broth, add salt and spices, oil. Close the lid and cook on the “Pilaf” mode for 30-40 minutes.

After the indicated time, stir the dish, grate with cheese and put in the “Warm up” program for 5 minutes. Serve sprinkled with herbs and chopped walnuts.

If you want to get snow-white rice, then you need to add a little milk to the cooking water. 50 ml will be enough. Remember to subtract the same amount of water to maintain the total amount of fluid required.

Plain table vinegar will also help to make the dish crumbly. It needs to be poured into cooking water - 50 ml for 2 multi-cups of rice.

Butter will help to add a delicate creamy taste to the dish. It should be put together with cereals and water in a bowl. For a glass of rice - about 1 tablespoon of oil.

For information on how to cook rice in a slow cooker, see the next video.

How to cook (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models)? You can cook in several modes: "Pilaf", "Buckwheat", "Milk porridge". The choice of the program depends on the dish you are going to cook.

Ingredients and proportions that will be required to cook rice in a slow cooker:

1 measuring cup of rice;
3 measuring cups of water;
salt.

How to cook crumbly rice in a slow cooker on the "Pilaf" program

With this program, the rice will turn out to be crumbly. Go through the cereal and rinse it. Place the rice in a slow cooker and add water. Salt. Close the pot. By placing the cursor opposite the program "Plov", activate it with the start button.

How to cook rice in a slow cooker on the "Buckwheat" program

Rice cooked in this setting is good for sushi. Fill 1 measuring cup of rice with 2 measuring cups of water. Turn on "Buckwheat". Press "Start". After the beep, the rice is ready.

How to cook rice in a slow cooker using the Milk Porridge program.

Having cooked rice in a slow cooker with this program, you will get a delicious milk porridge. Pour 1 cup of rice with 3 measuring cups of water and 2 cups of milk. Add salt, sugar, butter.

Switch on "Milk Porridge". Press "Start". Cook the rice in a slow cooker until the signal. Bon Appetit! Watch a video of a recipe for cooking rice in a slow cooker.

HOW TO BOOK RICE IN A MULTI COOKER?

As it turned out, it is not very easy to properly cook delicious rice in a regular saucepan. Many housewives are aware of this problem. It is very important to choose the right rice and pour in enough water for cooking, make sure that it does not burn, etc. How to cook rice in a slow cooker correctly and tasty? This will be discussed in this article.

For cooking, we will take a multicooker from the manufacturer Redmond.

Excellent and crumbly rice can be cooked in a slow cooker. This cooking method is very simple and does not take much time. It is not necessary to stir the groats, since during the preparation process the water evaporates gradually and in a timely manner. You will really like the cooked rice in a slow cooker, as it turns out to be crumbly and not overcooked.

HOW TO BOOK BREAD RICE IN THE REDMOND CROP COOKER?

You will need the following ingredients:

Two measuring cups of long grain rice (Basmati), a glass is attached to any multicooker
Three and a half glasses of water
Butter.

Cooking rice in a slow cooker:

The multicooker has the "Cooking Express" function, this program is used to cook rice, buckwheat and other cereals. Rinse the rice well with cold water and place it in the multicooker bowl. Fill with water, the proportion should be 2: 3 (two glasses of rice and three water). Season with salt to taste. Select the “Brewing Express” function and a cooking time of 30 minutes.
This is enough time to cook the rice; the water evaporates completely. Season the finished rice with butter. The butter can also be added to taste, there are no restrictions here. Butter can be replaced with olive oil, as you like. After that, close the multicooker with a lid, let the rice brew a little so that the oil is completely dissolved.
If you cook rice in a slow cooker and follow the instructions, the result will always delight you. Rice porridge turns out to be crumbly and very tasty. This dish is a good side dish for fish, vegetables or meat. Only it is not suitable for making sushi, as this rice is not sticky, but crumbly.
A ready-made and tasty dish can be eaten by children, since it is rice that is good for health, it does not cause food allergies and does not contain gluten. Cook rice in a slow cooker so as not to stand near the stove, because during cooking you can do useful things, and when the rice is cooked, the slow cooker will let you know about it with a signal. Bon Appetit!

Cooking rice in a Redmond slow cooker

It may seem like cooking rice is a very simple and effortless task. However, the recipe for this dish has some subtleties and nuances, knowing which you can get a truly divine dish. Rice cooked in a Redmond slow cooker turns out to be crumbly, steamed and very tasty. It is much easier to cook it this way than in a saucepan, because there is no need to stir it constantly to avoid burning.

Ingredients for cooking rice:

Rice - 2 cups;
Water - 4 glasses;
Butter or vegetable oil - 20 g.;
Salt, spices, pepper.

Multicooker cooked rice recipe:

We transfer the rice to a deep bowl and rinse it under running cold water until the water becomes clear.
Pour the rice into a multicooker pan, fill it with water.
Add butter, salt and spices to the bowl.
We set the "Pilaf" mode on the multicooker display, the cooking time is 30 minutes.

Secrets of Cooking Rice

So that the rice does not boil and comes out crumbly, it is necessary to strictly observe the proportions of cereals and water - 1: 2.
There are many varieties of rice. The most popular and widely available are round and long grain parboiled rice. We recommend giving preference to the latter, because round rice tends to stick together as a result of cooking.
It is necessary to add spices and salt to rice before cooking. So during cooking, he will be able to absorb the maximum of taste and aroma. Among the huge variety of spices, turmeric, saffron, and cumin are in harmony with rice. On supermarket shelves, you can also find a special seasoning for rice, in which the most suitable herbs and spices are selected.
In order to add variety to rice porridge, various vegetables can be added to it: bell peppers, canned corn, carrots, green peas, greens.

Rice cooked in a Redmond slow cooker is a delicious, satisfying and healthy side dish that must be present in the diet. This cereal goes well not only with vegetables, but also with meat and fish dishes.

The rice cooking process was described for the Redmond RMC-M90 multicooker.

How to cook crumbly rice in a slow cooker

So, the recipe for crumbly rice in a slow cooker is simple - you need to take two parts of water for part of the cereal. Another important point is that it is important to rinse the rice thoroughly. This is done to clear water.

Rice can be put in a sieve and run in cold water. Another option is to fill it with cold water in a saucepan and rinse it a little with your hands. After 10 minutes, drain the water and refill with a new one.

One multi-glass of rice requires 2 similar glasses of water. Pour the washed cereal into the bowl of the multicooker and fill it with water. We turn on the "porridge" or "pilaf" mode. Some models have a "rice" mode.

If rice is planned for a side dish, salt the water or add spices to taste. We put a small piece of butter. For sweet porridge, salt can be omitted. Everything. The multicooker will turn off as soon as the side dish is ready.

The calorie content of such a dish is 300 kcal per 100 grams of rice. Cooking time depends on the modes of the multicooker model.

How to cook crumbly rice in a multicooker in another way? So, turn on the "Fry" mode. Fry a glass of rice in butter until golden brown. Add spices and salt.

Pour hot water in a standard ratio - one part rice to two parts water. We turn on the mode "Pilaf" or "Porridge". This type of preparation of cereals is also suitable for a side dish and always turns out to be crumbly.

After you have mastered the preparation of a simple side dish, you can try to cook pilaf in a multicooker:

Beef, pork or lamb - 400 grams;
Rice - 1 glass;
Water - 2 glasses;
Onions - 2 large heads;
Carrots - 1 large;
Vegetable oil or melted pork fat - 100 grams;
Salt, spices for pilaf to taste;
Head of garlic.

Fry vegetables on the "Fry" mode. The onion is cut into half rings, and the carrots are cut into large strips. Do not use a grater! Otherwise, the carrots will soften and will not be felt in the finished dish.

After 10 minutes, fry the meat to obtain a crust. Now fill the meat with water to half, salt to taste. We turn on the "Pilaf" mode. After 20 minutes, add rice, level it with a spatula and fill it with water.

Add salt, pilaf spices and close the lid. As soon as the signal sounds, put a head of garlic on top of the pilaf and leave it in the heating mode for half an hour with the lid closed.

It should be noted that this dish is quite high-calorie and fatty. Therefore, those who follow the figure should not get carried away with it. Or you can make a dietary version with chicken breast and no frying.

Steamed rice

2 cups rice
salt, butter and spices to taste.

Pour water into the multicooker container and turn on the "steam cooking" mode.

Put the washed cereals in the cooking grate. To prevent it from falling out of large enough holes, you can lay down foil.

Salt the rice to taste and close the appliance. Cooking time is about 30 minutes. Steamed rice turns out to be crumbly and tasty. For such a dish, it is best to take steamed.

Rice with cauliflower and broccoli

Rice - 1 glass;
Boiling water;
Cauliflower - 200 grams;
Broccoli - 200 grams;
Salt and spices to taste.

Put cereals in a cooking bowl and salt to taste. We set the double boiler mode for half an hour. After 15 minutes, open the lid of the multicooker and put the vegetables in the bowl. This dish can be cooked without salt and then sprinkled with soy sauce.

How to cook brown crumbly rice

Brown rice contains much more vitamins and minerals. The fact is that all these components are in the shell of the grain. White milled rice is cleared of it, therefore, it loses a huge part of the nutrients. In terms of calorie content, unpeeled cereals are the same as white ones - 330 kcal per 100 grams. But the benefits of brown rice will be much greater.

¼ part of a glass of rice;
water - 1 glass;
carrots - 40 grams;
onions - 40 grams;
garlic - 1 clove;
butter - 30 grams.
salt and spices to taste.

Rinse the brown rice thoroughly. Cut the onion and carrot into small pieces. On the "frying" mode, fry the vegetables in butter for a few minutes. Fill in water, put rice. Salt and pepper to taste. We turn on the "pilaf" or "porridge" mode. Most often, these modes take about half an hour in time. As soon as the cereal is ready, put the peeled clove of garlic and leave the multicooker to stand in the heating mode for half an hour. A tasty and healthy side dish is ready!

Nuances

Each model of the multicooker has its own set of modes for preparing delicious dishes. And you need to get used to each device. For example, the Scarlett multicooker in the cereal mode can digest rice.

Therefore, in the first times of cooking, it is important to monitor the cereals. Experienced users advise, instead of this program, put the rice on the frying mode for 30 minutes or turn on the baking mode. The main thing is to observe the ratio of water and rice.

In some devices of the "Redmond" company there is a "rice" mode. Polaris went even further - in some models there are options for boiling brown or parboiled rice.

Cooking secrets

To cook a delicious side dish, it is important to know some of the nuances:

The rice should be well rinsed. You do not need to soak it;
You can pre-fry the cereals in butter;
The groats are filled with only very hot water, preferably boiling water.

We hope that our tips will help you cook delicious crumbly rice in a slow cooker for a side dish or make a separate dish.