Risovarka. How to cook.

[americans]

Not withdrawn, but packed into forms from:

In general, these are all Israeli tricks

In the early seventies, I had a chance to go on an excursion to the research institute for storing vegetables (yes, there were such research institutes, now I don't remember exactly what they were called). So we were told that americans learned to grow square-shaped potatoes for easy storage. The watermelon is at least large, but imagine how you need to butt with potatoes (almost shoe a flea) to make it square. This is probably why the method did not take root.

Plants are placed in specially designed plastic troughs filled with a neutral artificial substrate, which is supplied with water containing all the necessary components for optimal plant growth.
The system is equipped with all the necessary equipment for preparing the nutrient solution and adjusting the composition of the irrigation water.

Poor strawberry Neither a worm nor dung ... - only artificial substrates and nutrient solutions ...

Tell me please, I understand that it's simple. You can cook everything in a rice cooker. But rice is cooked for 20-30 minutes. , and what soup is also cooked for the same time?!? Sorry interrupting your delicious strawberry theme

Cook the soup like this: bring to a boil and manually switch to heating. And let it heat up under a closed lid as much as your soup needs to cook vegetables. You can also cook meat, beans and whatever.
Usually in simple rice cookers, heating up to 12-13 hours. How much in yours?

[Larel]

Cook the soup like this: bring to a boil and manually switch to heating. And let it warm up under a closed lid as much as your soup needs to cook vegetables. You can also cook meat, beans and whatever.
Usually in simple rice cookers, heating up to 12-13 hours. How much in yours?

Or for stewing (juice), if there is such a program. Then it cooks much faster, like on gas
Larel, you what for the rice cooker - I don't see.

Yes, at least show a photo, then it's easier to prompt.

Or stewing (juice),

vashcheto cook is not stewing

[Gypsy]

vashcheto cook is not stewing

I beg your pardon - I have porridge stewing, juice is the strongest mode, varm is heating. Gypsy, watch! Well done!

yes Binaton, damn it: (2 buttons (red and yellow) As I understand it, the heating time in it is not limited.
You see, I just bought something like cooking rice, then I began to read, in general, a miracle of a saucepan turns out, if I knew, I would take a better model, but now there is very little time to understand (child 2.5 months. So I'm trying to take a nap, something then understand! Thanks !!

yes Binaton, damn it: (2 buttons (red and yellow)

such as on my avatar in my hands? or plastic with a tight plastic cover? What glass cover?

[Larel]

Larel, in any simple rice cooker there are two modes (less often three). The two main modes are cook and warm.
Any time you plug the saucepan into an outlet, it starts to warm up in warm mode.
To cook rice, pour water, add rice (cereal), salt and turn on the cook.
In many rice cookers, it is impossible to switch to the cook until there is some mass in the saucepan.
When there is no water in the saucepan (the grits will take it in) and the bottom temperature rises above 100 degrees, the saucepan will automatically switch to warm mode.

That is, the rice cooker will automatically switch to a weaker mode as soon as the rice / buckwheat is cooked (and there is no water left at the bottom). If, for example, potatoes are cooked in it, then you will have to switch it by hand when the product is ready.If you cook any baked goods, then as soon as the dough at the bottom grabs and heats up above the boiling point of water, the rice cooker will again switch to a low mode and will not heat very much, but evenly. It's not scary. In most cases, for delicate biscuits, it is important that the crust warms up slightly above 90 degrees in the middle.

By the way, where are you from? Not specified in your profile. Otherwise, you would be advised here what kind of rice / multi / ... cooking you can buy in your area.

[Rina72]

Rina72, namesake! Congratulations on your promotion!

I ask Rina not to hit her with slippers, but yesterday I began to guess by your tone - I wrote as a moderator. Congratulations of course on your new appointment!

[Gabi!]

Gabi! Rina has always been a bore (in a good sense of the word) - rules, forms, links to institutes of lactic acid bacteria, mayonnaise according to GOST - this is her strong point

Rina I want to admit that I am already afraid and respect!

- Doctor, help! I'm talking to myself!
- Well, it's not scary. I also sometimes talk to myself ...
- Doctor! But if you only knew WHAT A BREAK I AM!

Girls, I'm brand new here

Tell me what functions of the Sanyo rice cooker are for what?



For now, I am preparing sushi rice in the White Sushi mode and baking biscuits in the same mode. It takes a long time, three cycles.

What can be done in other modes, in which what?

White Sushi understandable
Yogurt is understandable (but clarification would not hurt)
Risotto understandable
Steam Quick
Broun understandable (but clarification would be welcome)

Thank you girls !!!

And here is my biscuit in a rice bowl
I cooked according to my grandmother's recipe:
1 tbsp. flour with baking powder
1 can of condensed milk
1 bag of vanillin
turmeric
butter 2-3 tablespoons soft
nesquik or cocoa for divorce

I do not turn it over, I bake three cycles in the "rice for sushi" mode, the whole is baked, but what is not brown on top - so this top becomes the bottom for me, the main thing is that it is baked properly

[Olivia]

Olivia, Welcome to the site! On sleds with us Gypsy, maybe he will still look today. Tomorrow so sure. And the biscuit looks wonderful. You do everything right (bottom-top)

In theory, the "yogurt" program should maintain a temperature suitable for fermenting milk (something around 40 degrees).
Slow cook - slow cooking, that is, stewing at a fairly low temperature (perhaps 80 degrees).

[White sushi]

Olivia, didn't you write to me from the good cook?
The pie is very beautiful

White Sushi understandable
Yogurt is understandable (but clarification would not hurt)
Risotto understandable
Steam Quick
Broun understandable (but clarification would not hurt)

White sushi - You can cook not only rice for sushi, but also any white rice, as well as any cereal.
With yogurt better than what is written in the instructions, hardly anyone will tell you. In my rice cooker there is no such program, in this place I have a Korean rice dish.
Risotto read Porridge, designed for rice porridge, mostly Asian, but also works for oatmeal, polenta, rice pudding, and the like.
Steam Quick - boils all the time. This program is for steaming (you have a strainer attached), boil eggs, vegetables, cutlets on it. And also on this program you can * fry * products or bring them to a boil.
Broun - cooking brown rice. It requires a longer lock and boil. All this is included in the program.
Slow cook have already written this extinguishing. You can stew anything, you can also cook soup and jellied meat.

[Gypsy]

Thank you very much for your answer, no, I didn't write to you before. For 3 months after buying this miracle at the airport in Japan, I just took care of the possibility of cooking something else in it besides rice for sushi, I bought it exclusively for sushi.

Gypsy, isn't the cake in Steam Quick better to cook? This is the program closer to the desired temperature, right? Does he turn off this mode himself or not?

PS I have an instruction, but it is in English, and even translated by the Japanese, they, you know, are not strong in the language, and given that I am still at the study stage, it is difficult for us to understand each other with this book True, I can scan recipes and put it here if someone needs it.

I also cooked stuffed peppers in a rice cooker.

But the khachapuri did not work out of puff pastry, although it turned over - it remained raw inside. The cheese was not soft, even dryish, but I deliberately chose this one that time.

I also made a caramel pie, or a caramel charlotte
Prepare the caramel, pour it onto the bottom of the rice cooker, spread the apples in a fan, then very carefully fill everything with dough. In the photo, the cake is dark because the sugar used brown because the white one ended that day.
The result is insanely delicious and beautiful

[Olivia]

Olivia, I myself cook khachapuri only in the oven. I think that for a rice cooker, a recipe would be more suitable not with puff pastry, but with a dough made of flour, kefir (sour cream), eggs, salt, soda.

I just don't know how to make dough, I use purchased puff ...

I don't have an oven And I really want khachapuri

[Rina]

I just don't know how to make dough, I use purchased puff ...

I don't have an oven And I really want khachapuri

What Rina wrote, take it as a recipe and a guide to action. I also sometimes make khachapuri and Ossetian pies this way and bake them in a cartoon, just turn them over. And in detail how much here

Duc, try this and that. Then tell us. Your photos are wonderful! : nyam: GO!

[Gypsy]

Gypsy, and a cake in Steam Quick mode is not it better to cook? This is the program closer to the desired temperature, right? Does he turn off this mode himself or not?

I have not tried it, my instructions are also in English and in it baking is done on this program,

I tried it, the quality suited me, I don't even jerk Yes, I have to do 2-3 cycles, they are short, but I'm used to it.

Khachapuri did not bake today, I baked a regular biscuit in Steam Quick mode - three cycles, the outside is dry, but the middle was not baked inside I had to cut it out Now I will only cook baked goods in Sushi mode.

I made khachapuri according to the recipe given above. Delicious
And beautiful. Only in a rice cooker for VERY long time, I cooked two in a rice cooker, and two more in a frying pan, well, her, this martyr. In the photo is a khachap from a rice cooker.

Tolstish, of course, for an Ossetian, but this is how the dough behaved

Girls, post the link where they discussed how to wash the inside of Klatrosh ... it's time for my mother's rice cooker to wash me ... the porridge was somehow strangely cooked millet ... a bunch of boiled grains crammed under the plate on top ... a rag and a sponge on a stick do not help ... it seems they wrote that the cover can be disassembled ...

[Tinochka, Yucca]

Tinochka, Yucca I wrote - I remember exactly, I'll think about where
somewhere in rice cookers and wrote, or in recipes for them. There somehow this circle is unfastened - by writing in a personal, it's easier. Imph's drain can't be shoveled quickly

Girls, hello everyone. I found this forum recently, because the SANYO rice cooker has been gathering dust for more than a year, like Olivia's, it looks like a Tsyganka rice cooker. I decided to find a use for it. Thanks for the help with the recipes)
I cook cereals without problems, everything is according to the labels and the way you write. For some reason, my soups are cloudy, although I first cook the chicken on the stove, drain the first water (for a 1.5 year old daughter), and throw rice or noodles in ") minutes before the end of cooking. What affects the color?
And the charlotte according to the Gypsy recipe does not work ((((Although the usual biscuit for 1 !!! the egg turns out, but this is maaaaaalo for us, we want a big one, but for some reason it does not fit and is not baked ..... What is it, we can What secret is there?
Who tried to cook semolina porridge? I drove corn on the PURPOSE mode 2 times in a row - and delicious, but at the bottom it is thick, but thin on top and without lumps. And who cooked porridge with oatmeal, answer me!
I didn’t know what a useful thing I have !!!! Thanks for the forum !!!

[Katerinka]

Katerinka, Welcome! It seems that we still have no one from Yalta

Let about charlotte Gypsy say, I cooked semolina porridge several times - something like this - I added semolina mixed with a small amount of milk or water to boiled milk, and then just closed the lid for 10-15 minutes. Proportions-: -X each time in different ways.

Gypsy woman, beat eggs with sugar with a blender and add everything else (and baking powder half a teaspoon). I turn it on 3 times in a row on the CRUSH ... And when I open it - wet dough, baked only slightly from the bottom ((((, moreover, it can be seen from the traces of the dough on the sides of the pan that it was rising ... and then the village back down (((Maybe you need to take out valve ?! So that more moisture would go away? And not open? (but I didn't open it the second time at all) Well, what did I do wrong? It just smells so awesome every time, the knife-fork is ready ... but I can't eat it .. Can I take the wrong yogurt - here they sell fruit yoghurt with 1.2 fat content, or there is not enough baking powder ... And I beat the eggs for about 5 minutes ... Instead of cinnamon - a little vanilla sugar, and flour 1.5 tbsp.
I make an ordinary charlotte in the oven without any problems, but I WANT IT!

No need to beat anything, this is not a biscuit, but an ordinary charlotte, just mix with a fork or spoon. Raising the dough only with baking powder (soda). Maybe they put a little soda, but maybe the consistency of the dough is watery? See how the dough looks in my photos, make it thicker, add flour. The valve can be removed.

Stew recipe highlighted in a separate topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=99233.0

[So that gratitude is not lost]

So that gratitude is not lost

Girls, help out! I really want to cook crumbly rice without using the stove. Especially for this I bought a Comfort rice cooker. Now she makes yogurt and soups and fries everything. Only the rice doesn't want to cook, the name doesn't live up to it. I cook from long-grain, unboiled rice. If I make rice / water 1/2, it turns out a sticky lump and burns, if 1.5 / 2 - it burns. And I always add oil. No, in fact, she cooks delicious rice if I dance around her and stir constantly. But is it supposed to work like that? I have already seen on the forum that I am not the only one so unhappy, but it looks like the girls have not solved the same problem, or are they silent?
And I bought it like a rice cooker, you will laugh. I live in Moscow, and the Comfort is only in Ukraine, but the extinguishing regime smiled at me very much, so I strained all my husband's connections, so his Luhansk friends traveled specifically to the Metro, bought it and transported it to us by train. And here you are, the rice is burning

[Allsee]

Allsee, I will describe what comes to my mind.
1. not all rice will cook until it is crumbly. It is necessary to take rather expensive varieties (we have a double price difference - more expensive varieties of jasmine, Thai).
2. No need to stir in the rice cooker! take water 1.8 to one volume of rice, set the main mode. Wait for the rice cooker to switch to heating mode, turn it off and at once (otherwise, in the heating mode, the rice will dry out from below, or even burn it), loosen the rice with several movements.
3.for the experiment, try to set aside 15 minutes and cook the rice according to Pokhlebkin on the stove https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61709.0

Try this: first fry dry rice in oil until transparent, and then pour hot water (see the previous post) and immediately loosen it at the signal of readiness, as in step 2.

[Allsee]

Allsee, I also have Comfort (second year already)

useful topic VARIM RIS recommend

Oh, Irish, right. And then I had this topic somewhere flashed in my head, but I did not bother to find it

[Allsee]

Allsee, I will describe what comes to my mind.
1. not all rice will cook until it is crumbly. It is necessary to take rather expensive varieties (we have a double price difference - more expensive varieties of jasmine, Thai).
2. No need to stir in the rice cooker! take water 1.8 to one volume of rice, set the main mode. Wait for the rice cooker to switch to heating mode, turn it off and at once (otherwise, in the heating mode, the rice will dry out from below, or even burn it), loosen the rice with several movements.
3.for the experiment, try to set aside 15 minutes and cook the rice according to Pokhlebkin on the stove https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61709.0

Perhaps I will do this:
1. Buy rice, which you advise (maybe this is the case, although the steamed one burns)
2. I'll try to do this, but! I cooked steamed in stack proportions and it also burnt. It would never have occurred to me to interfere with the rice, but it burns even before switching to heating (a transparent crust is formed), and if I wait for switching, fried rice turns out. Won't this happen with jasmine?
3.I always cooked according to Pokhlebkin, but now we barely have time to eat all the results of my experiments, so it's not up to the stove

Allsee, I also have Comfort (second year already)

useful topic VARIM RIS recommend

Based on your enthusiasm, I aimed at Comfort, now I need to tame it

Girls, I read all this Temko, but my questions did not go away (maybe I need to move there with my problem?)

And I will also ask: do you really all sit and wait until the rice cooker goes into heating in order to immediately interfere, because the instructions say that you can hold it on the heating for a little, and then interfere?

And I will also ask: do you really all sit and wait until the rice cooker goes into heating in order to immediately interfere, because the instructions say that you can hold it on the heating for a little, and then interfere?

I do not wait, but when the child or I want to eat, I can tell the guard, I can turn it off for 10-8 minutes before the end of the program, the rice is already quite ready. And when it’s not urgent or if you spin and it goes into heating, then it’s also not bad, nothing burns, the same rice. But for more than an hour I have never kept it on heating, probably it will dry out and will not be tasty

ps. I have Sagno.

Maybe you got a rice cooker with a brother? as an option.

[Allsee]

Allsee, I cooked on porridge and cook and opened it everywhere whenever I wanted. The second question is - why interfere with it, rice? Well, it is boiled and boiled for itself. Cook, open, interfere. I cook pilaf like that, I don't interfere with the process, it is advisable not to leave pilaf on the varm, Gypsy right, it may dry out. Disconnected, opened, mixed and left for half an hour, pilaf should be infused, then it will be crumbly. Well, don't miss the water

One of the moments in any rice cooker is the slightly dried crust below. This is determined by the design feature - the cooking mode is turned off when there is no more water and the temperature rises above 100 degrees. The same light crust is obtained even in Panasonic.

By the way, I don’t know if it’s going to work. I basically put both buckwheat and rice into boiling water. In this case, the starch is not washed out of the rice and the water does not turn into a paste. But these are my feelings. Maybe someone will correct me

[Allsee]

Maybe you got a rice cooker with a brook? as an option.

Perhaps with a spouse, but she switches to heating, then what could be a marriage? And your rice looks awesome in the photo.

Allsee, I cooked both on porridge and on cook and opened it everywhere whenever I wanted. The second question is - why interfere with it, rice? Well, it is boiled and boiled for itself. Cook, open, interfere. I cook pilaf like that, I don't interfere with the process, it is advisable not to leave pilaf on the varm, Gypsy right, it may dry out. Disconnected, opened, mixed and left for half an hour, pilaf should be infused, then it will be crumbly. Well, don't miss the water

If it was boiled, I would not interfere either, but it is fried!
And I don't keep on varma, I turn it off and so insist in a closed rice cooker. Do you keep rice for half an hour on varma or just plots? So long?

I add cold water, I haven't tasted boiling water, probably I'll do it with boiling water.

Girls, and yet, at first I poured water according to the marks on the rice cooker, and now I measure it with a glass, so the water does not reach the mark with a glass, how so?

The marriage is that the heaters heat more than necessary, and therefore burns.

Girls, and yet, at first I poured water according to the marks on the rice cooker, and now I measure it with a glass, so the water does not reach the mark with a glass, how so?

Pour a glass over the edge? So hard to pour, you can spill it while you bring it to the saucepan

The marriage is that the heaters heat more than necessary, therefore it burns.

And what about the thermal sensor? I, after all, assume that he is there, something must switch modes. Maybe this is the point? Apparently, it does not work at over 100 degrees, but at higher temperatures.

well, or so, I'm not very good in these sensors

I'm just guessing. We repaired the WEIGHT, DEX was also disclosed, there were also materials about Panasonic. And about simple rice cookers