How to cook regular rice in a slow cooker. Delicious rice in a slow cooker: recipes for making a crumbly side dish

Cooking rice in a slow cooker is easier than in a regular pan on the stove. After all, a multicooker 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 preparing fluffy rice in a slow cooker looks like this. First you need to rinse the rice well until the water is clear. Then this rice is placed in the bowl of the machine, salt and spices are added and water is added. The smart appliance is switched to the “rice” mode and after a specified time the rice is ready. This is a pattern and can be made more complex by adding different ingredients and creating new dishes. So, it’s great to cook rice with vegetables in a slow cooker, or rice with meat in a slow cooker. Among vegetable options, the most popular are rice with pepper in a slow cooker and rice with zucchini in a slow cooker. For meat - rice with chicken in a slow cooker, rice with minced meat in a slow cooker.

Everyone knows it well since childhood stuffed pepper. With rice in a slow cooker traditional treat It turns out especially good and tasty. This 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 by first preparing some peppers in the freezer.

As a side dish for any meat dish Rice is perfect; in a slow cooker, the recipes for preparing such a side dish are well described and easy to prepare. It should also be emphasized that rice looks very good on a dish; its presence decorates any meat and fish products. Therefore, to cook rice in a slow cooker, recipes with photos need to be worked out first in order to clearly understand how your rice will look in the finished dish.

Several Yet useful tips 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 the dish, 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 tends to stick together. But, if you like this one, cook it, 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, and cumin go well with rice;

Rice is also good with vegetables, add any to your taste, but finely chopped: carrots, sweet bell pepper, green pea, canned corn, ready-made vegetable mixture;

A large amount of rice will not cook well at once. Cook rice in portions up to 400 grams;

Rice can only be stirred once when you add it to boiling water. There is no need to touch it further;

The cooking process must be carried out on minimal heat;

To cook rice, 20 minutes is enough. If you keep the rice on the fire longer, it will no longer be crumbly.

The rice side dish is universal. It goes perfectly with meat, poultry, fish and seafood. Its neutral taste allows you to safely experiment with sauces and gravies. Today we will talk about how to cook rice as a side dish in a slow cooker.

Rice cooked in a slow cooker preserves everything beneficial features compared to boiled in the usual way in a saucepan. After all, cooking in a slow cooker involves slowly evaporating the liquid, and nutrients, which would inevitably spill out with the broth, remain in the prepared dish.

As a side dish, you can cook any rice in a slow cooker: short-grain, long-grain, steamed and brown. Of course, the process and proportions will be slightly different. We'll talk about these differences below.

I'll show you an example of how to cook fluffy rice in a Redmond multicooker (power 860 W). But the recipe is perfect for a multicooker of any model with approximately comparable power.

In fact, the question of how to properly cook rice in a slow cooker is not as simple as it seems. To make the rice crumbly, you need to set the cooking time correctly and take the right proportions of rice and water. You can cook rice in a multicooker using the Rice, Groats, Buckwheat, and Pilaf modes.

How to cook rice deliciously in a slow cooker

The very first step is to thoroughly wash the rice under running water. It is convenient to do this in a sieve or colander. When washing, stir so that all the grains of rice are well washed from flour dust. Rice must be rinsed with clean water. After washing, brown rice can be soaked in water for 30 minutes; other types of rice should not be soaked.

Now we put the rice in a colander and let it drain and dry.

We program the multicooker to the desired mode and set the cooking time. Since this time I decided to boil rice in the Redmond multicooker, I chose the Rice/Grains mode. For round rice, set the time to 20 minutes, for long grain rice - 25 minutes, steamed rice - 30 minutes, brown rice will take 40 minutes. If you cook using the Pilaf mode, the time can be reduced by 5 minutes (but not less than 20 minutes).

Pour a tablespoon into the bowl vegetable oil, add a piece butter. Vegetable will prevent the grains of rice from sticking together during cooking, and creamy will add a delicate flavor. Add rice.

Mix well so that the oil coats each grain of rice.

Pour in the required amount of boiling water in which the salt is dissolved. Close the lid and cook until the end of the mode.

It is important not to miss the moment when the multicooker beeps to turn off the heating (if you have it set automatically).

Keep the rice covered for another 10-15 minutes, then stir and you can eat.

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 significantly simplifies the manipulation. In devices from such brands, like Redmond, Polaris and many others, even have specialized functions to complete the task. But don’t expect that the procedure has become as simple as pressing a button.

If you want to learn how to cook a tasty 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 read the recommendations compiled by professional and simply experienced chefs. They will help you avoid common mistakes and achieve optimal results.

First you need to select rice. Regardless of which multicooker (Panasonic, Redmond or Tefal) the component is processed in, the result will be approximately the same. The round grain product will be a little sticky, but juicy. Long grain is slightly dry, but it is always crumbly. Wild and unpolished varieties need to be cooked longer than usual, and any mistake can lead to spoilage of the product.
Be sure to rinse the component in cold water until the liquid remains clear. If the starch is not completely washed away, the finished rice will turn into a sticky and unappetizing mixture. With each approach it is recommended to take more and more warm water, this will prepare the cereal for processing.
Particular attention should be paid to how much water to use for boiling the product. You can read about this on the label, but do not forget that the faster the product cooks, the less liquid it needs.
Rice should only be immersed 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 add a little butter or vegetable oil to the water. This will have a positive effect on the quality of the final product.

Despite the fact that modern devices from the Redmond, Polaris and other brands have profile modes, the optimal result is obtained when the component is steamed. To do this, you should use a special basket. True, with this approach, the average time for processing 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 in a variety of ways.
Here are just the most common of them:

Basic option. For 2 cups of steamed cereal, take 4 cups of water and a little salt. Place the washed rice in the bowl of the device, pour boiling water and add salt. If the multicooker has the “Rice”, “Pilaf” or “Buckwheat” modes, 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 to 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: Changing the look and taste of a familiar product is very easy. If you add a little milk to the water, it will turn snow-white. If you use saffron or turmeric, it will be golden and aromatic. Rice boiled in broth can replace a full meal.

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

Option with butter. For a glass of steamed cereal, take 2 glasses of water, two tablespoons of butter and a little salt. Mix the washed rice directly in the slow cooker with butter and salt, fill the product with water. It is best to cook it on the “Milk porridge” mode for half an hour.
Crumbly round grain product. To prepare from this component delicious side dish, cereal and water should be taken in equal quantities. A mass is being prepared with a small amount salt in the “Rice” mode, which is found in most devices from the Philips, Redmond and Polaris brands. If it is missing, run the “Multi-cook” 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 time indicators, combine or change modes.

How to properly prepare sushi rice?

In a slow cooker 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 varieties of cereal will turn out no worse. There are two approaches, but in any case, the cereal must first be soaked in cold water for 20-30 minutes. Salt and spices are not added during the cooking process; they are introduced along with the sauce.

For 2 cups of rice, take 2.5 cups of water, 2 tablespoons of rice vinegar, a teaspoon of sugar and soy sauce. Place the washed and soaked rice in a bowl, fill it with cold (!) water and close the lid. The product is cooked in the “Buckwheat” or “Rice” mode. You can also use the “Baking” mode for 10 minutes, and then start the “Stew” mode for 20 minutes. While the product is being prepared, you need to prepare and heat 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 for as long as set by the program. After the mixture 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 the cereal in a slow cooker, but cook it right away full meals. This approach turns out to be especially tasty as a side dish with onions, ginger, and vegetables. Just do not use ingredients whose processing time exceeds the cooking time of the rice, this may negatively affect the consistency of the finished composition.

Crispy rice is a universal side dish that goes well with fish and meat, vegetables, and seafood. Cooking it in a slow cooker is quite simple. But only if you follow the cooking technology.

Selection and preparation of cereals

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

But round white rice is not suitable for obtaining crumbly dish. It contains more starch, and therefore boils and sticks together. The round grain version is usually used for preparing milk porridges.

Returning to the question of cereals for a crumbly side dish, we can recommend Uzbek varieties, the most famous of which is “Devzira”. This is an oblong round-grain raw material that is traditionally used to prepare pilaf. The rice does not stick together, remains crumbly, and delights with excellent taste.

Another variety with similar data is “Basmati”. During the cooking process, it does not increase in volume, but lengthens. The grains are 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 without excessive oiliness.

If your soul craves experimentation, then we can recommend several more varieties:

"Kamolino"– Egyptian transparent medium-grain variety with a soft nutty aftertaste;
"Arborio"– the variety itself does not have taste characteristics, but actively absorbs aromas, being an ideal option for risotto with herbs and spices;
"Valencia"– similar to the previous option, but intended to be combined with seafood; it is better to make paella from it.

Long grain rice usually transparent, sometimes white (Jasmine variety, for example). For getting crumbly consistency Brown or minimally processed brown rice will also work. The wild look is similar to it. However, both types have a rather specific taste, and not everyone likes it.

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

High-quality rice, if you squeeze it in your fist, makes a slight squeak. After the experiment, the cereal should not break or remain collected in a lump. You can try to bite through the grain. Ideally this shouldn't happen.

After the desired type of product has been purchased and its quality has been checked, rice should be prepared. Washing the grain will help remove excess starch, which causes the cereal to stick together during cooking. You can do this in one of two ways.

In the bowl. Pour the cereal into a bowl and pour water, lightly mix 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 the cereal into a fine sieve (you can line 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 completing the process should also be clean water that will drain from the sieve.

When washing the raw materials, you need to gradually increase the water temperature. 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 the grains to be saturated with water and not absorb excess moisture during cooking, and in addition, reduce the cooking time. Important point– You can’t soak steamed rice! This makes it brittle and boils down during cooking.

All other varieties are best soaked. Long grain rice should be left under water for half an hour to an hour. It is better to keep wild, brown, and “Devzira” 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.

Proportions and cooking time

To obtain fluffy rice, take 2 parts water to 1 part rice. 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 takes about half an hour to cook. You can cook brown rice in 40-45 minutes. The wild one takes the longest to prepare – about an hour. Of course, the cooking time depends on both the power of the device and the volume of cereal.

Short grain rice requires less water because it takes less time to cook. It usually takes 15-20 minutes to prepare, and the ratio of rice to liquid looks like 1: 1 or 1: 1.5.

Recipes

Classic recipe fluffy rice involves using two cups of cereal (pre-prepare) and four cups of water (heat in advance). The first one needs to be placed in the bowl of the device, filled with water, and salt added to taste. Close the lid and select the “Rice”, “Buckwheat”, “Pilaf” mode. If the set of multicooker functions is minimal, then the “Cooking” (“Soup”) mode is also suitable. Cook until the beep sounds or 30-40 minutes (depending on the type of cereal).

Similarly, rice is cooked in a pressure cooker. However, it does not need to be filled more than halfway. First, the device must be placed on high heat, 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 it from the heat and wait for the pressure to drop naturally (do not open the lid). At this time, the rice will be ready.

Another a win-win To get fluffy rice, steam it. The cereal should be prepared in advance. Pour water (the maximum possible volume) and salt into the bowl of the unit. You will also need a special compartment for steaming. Since it usually has fairly round holes, it should be covered with gauze folded in 2-3 layers.

Place the cereal on cheesecloth, close the multicooker and cook in the “Steam” program for about half an hour. You don’t have to salt the water, but season the finished dish. 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, a clove of garlic (through a press).

These recipes are basic; this 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 a multicooker allow this), you will not only be able to get tasty and aromatic dish, but also save time and effort.

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

Finally, there is another way to get rice in a slow cooker without having to soak the grains. To do this, you need to wash the rice, blot it with a napkin and fry it in butter in the “Frying” program. The cereal should acquire a beautiful golden hue.

After this, put salt and spices and pour in hot water. The ratio of liquid and cereal is maintained - 2 glasses of water are required for a glass of rice. Further actions are no different from standard technology - turn on the “Rice” or “Pilaf” mode and cook until the sound signal.

Here are the most interesting proven recipes for rice dishes

Rice with vegetables

A dietary side dish that will decorate any meal and give you a feeling of fullness without unnecessary heaviness. The advantage of the dish is that it goes well with fish, seafood, meat and even offal. You can serve it as an independent dish. This recipe uses frozen vegetables. They don't need to be defrosted. The main thing is that there is not too much ice in them, otherwise the balance of liquid and cereal will be disrupted.

Ingredients:

2 cups rice;
4 glasses of water (you can use vegetable broth instead, then the taste of the 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 cut into pieces. Simmer in the appropriate mode for 10 minutes, after greasing the bowl with vegetable oil.

Place the pre-prepared cereal in the bowl of the device, with frozen vegetables, salt, and spices on top. Pour 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 large quantity useful substances and fiber, therefore recommended for the diet menu. The technology of its preparation, in particular, the volume of water and 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 of brown rice;
glass of water;
1 onion and carrot each;
2-3 cloves of garlic;
salt, saffron, black pepper;
a tablespoon of butter.

Soak the rice for 1.5 hours. Peel, chop and fry vegetables (except garlic) in oil in the “Fry” mode for 5 minutes. Add prepared rice, add water, add salt and spices. Set the “Rice” mode and cook until done. After turning off, add garlic pressed through a press into the dish, stir, and put in the “Warming” mode for 5-7 minutes. Season with soy sauce if desired (in this case, add less salt).

Risotto

Classic Italian cuisine– risotto. It is prepared from special rice (“Arborio”, “Carnaroli”), but any medium-grain variety that is not overcooked will do. As a liquid 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, we offer risotto with vegetables. To prepare we take:

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

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

After the specified time, stir the dish, grate with cheese and put in the “Warming” 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 reduce the amount of water by the same amount to maintain the total amount of liquid required.

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

Add tenderness to the dish creamy taste Butter will help. It should be placed together with cereal and water in a bowl. For a glass of rice - about 1 tablespoon of oil.

To learn how to cook rice in a slow cooker, watch the following video.

You and I can easily prepare the ideal fluffy rice recipe in a multicooker today. Do you know how to cook it crumbly? So that grain by grain, so that it’s just perfect? I think there are many housewives who were not satisfied with crumbly rice the first time. Or maybe he didn’t submit at all.

It happens, what can you do? But in order to learn how to cook this or that dish correctly and tasty, we share our recipes here, right?

Therefore, for those to whom he still has not submitted, my article today. In it, I decided to discuss several burning issues. How to cook rice deliciously?
How long does it take to cook rice? How to cook fluffy rice? Sushi rice in a slow cooker, how to cook? How to cook perfect rice in 12 minutes (not in a slow cooker)?

Let's start with the main thing. For each dish, it is better to take a specific variety, which behaves differently during the cooking process. For pilaf it is better to take steamed, long one. For risotto, choose the Arborio variety, and for sushi, buy a special sushi variety with a high gluten content. The cooking time and the ratio of cereals to water are also different in each individual case. Fluffy rice is suitable for preparing a side dish. This goes great in a slow cooker (or any other meat). Goes well with it stewed mushrooms, stewed or steamed vegetables and fish.

Rice diet for weight loss - this kind of rice, cooked without salt and butter, is also suitable for it. Well, now in more detail about each method of cooking rice.

Rice in a multicooker recipe is crumbly,

we need:

Rice (steamed) – 1 cup (I have a multi-cup for a slow cooker);
Boiling water – 2 glasses (I have a multi-glass), i.e. proportion 1:2;
Salt - to taste;
30 grams of butter or a tablespoon of olive or vegetable oil.

Rice in a slow cooker recipe:

Sushi rice in a slow cooker recipe:

How to cook fluffy rice in 12 minutes without using a slow cooker, Pokhlebkin’s recipe:

This recipe from the famous culinary writer Pokhlebkin is known to many. But this fact does not make the recipe any less attractive. What if you don’t know him, which means he’ll be so useful to you!
The meaning and secret of perfect preparation of this recipe is as follows. You cook the rice for exactly 12 minutes, which must be distributed in a certain way.
Take 200 grams of rice - 300 grams of water (boiling water). You need to cook in a cauldron with a tight lid, wrapped in a towel, so that even a little steam does not leak through it. Even with a strong boil, nothing should escape through your tight lid with a towel.
After the rice has boiled, cook it for three minutes on high heat, seven minutes on medium, and two minutes on low. Formula (3+7=2=12).
After this time, turn off the stove and do not open the tight lid for exactly 12 minutes. After this time, you can open the lid and enjoy every grain of rice. Now you can add oil, salt and any additives to taste.

Like these ones secret recipes I prepared the perfect rice for you today. It seems to me that I catered to all tastes - I didn’t forget the sushi rice in the slow cooker, and I wrote to you about the perfect rice in 12 minutes in a regular cauldron. Well, the recipe for rice in a slow cooker is perfect and there is nothing to say, it really turned out “grain to grain.” Take advantage of your health and cook the perfect rice for any occasion. I'm waiting for your feedback in the comments. Let me know what method of cooking rice you used and what your results were. And of course, come visit me again and again, the most delicious recipes and discussions are still to come!