Rice and buckwheat

Hello girls.
First of all, I want to thank you all a lot: it was thanks to your advice that I finally made up my mind and bought the Oursson pressure cooker (and how did I live without it before? I don't understand
I have had the unit for about two months. My verdict is this: This is an absolutely amazing thing for making soups and meat dishes. Aspic is generally a separate song, and all of the same refrains. Happiness, happiness.
And, of course, a delayed start is something.
As for cooking pies and casseroles in a slow cooker ... Maybe for those who are not very lucky with the oven, this is really a solution. The same applies to pilaf: they say it is inconvenient on the electric stove. I have gas and I do it in a cauldron. But God bless him.
I’m talking about, just don’t laugh.
In theory, all these units of ours are improved press-cookers, i.e. rice cookers with the ability to cook under pressure. This means that the rice should turn out to be some kind of unusually tasty - well, obviously tastier than in a saucepan on the stove.
What have I not tried! Both under pressure and without pressure. And rice is more starchy and less starchy. And in the "porridge" mode, and in the "your choice" mode. The same is with buckwheat, by the way (yes, I forgot to say: I am only interested in porridge on water, not in milk).
Well kill me. Never. NEVER!!! it didn’t taste better than on the stove in a saucepan. I expected that melted porridge cooked in pressure mode would be some kind of especially crumbly and tasty. In general, I was expecting something like the effect of the Russian stove. No! Sheer disappointments.
Tell me, clever and beautiful women, how are you doing on this front? Exactly with rice and buckwheat?
Thanks everyone in advance.

[pressure 1, set the porridge program]

Buckwheat-rice porridge in Oursson pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179396.0



Buckwheat unground 2 measuring cups
Krasnodar rice 1 measuring cup
The water is clean, about 800-900 ml. (one finger above the croup)
Butter 40-50 grams
Salt to taste
Measuring cup 250 ml.

pressure 1, set the porridge program

When cooking porridge, rice and buckwheat, it is very important to find the right ratio of cereal and water! I have my own rule: water should be one finger higher than cereals. And I don't measure the water in the cups.

I expected that melted porridge cooked in pressure mode would be some kind of especially crumbly and tasty. In general, I was expecting something like the effect of the Russian stove.

It makes no sense to cook rice and buckwheat under high pressure, it will only crush the cereal, make it softer. It is better to cook at a pressure of 1, this is enough.
Under low pressure, you can simmer in the STILL mode, and set the time longer. TOMIT has a different cooking principle, the temperature is gentle.

Pilaf in Oursson pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189982.0

Admin, thanks, I saw your recipe, of course. I went through the entire forum very carefully before asking a question
I tried to cook exactly according to your scheme (but not a mixture, but separately each cereal). I'm good at ... how should I put it? not quite a mess, of course, but not a crumbly porridge. What's the trick here? I love to cook and, without false modesty, I can, and in this case I just wanted to overcome the good even more beautiful
But it didn't work out
Maybe there is some secret?

Above the post added the text, you did not have time to read it:
It makes no sense to cook rice and buckwheat under high pressure, it will only crush the cereal, make it softer. It is better to cook at a pressure of 1, this is enough.
Under low pressure, you can simmer in the STILL mode, and set the time longer. TOMIT has a different cooking principle, the temperature is gentle.

I did not post here the recipe for separately boiled buckwheat and boiled rice, since I have such recipes in the cooko 1054 and BRAND pressure cooker.

Porridge turns out grain to grain, and all due to the correct ratio of water-grain - there is no other secret. It is possible to cook in the mode of porridge, or it is possible to TOMIT. But if there is a lot of liquid, then during this time the water will not evaporate, or it will boil down into drysk for a long time

Something like that

And porridge can be cooked in pressure cookers, you can

Aha! Thank you! Something is clearing up. I'll try to "languish". And the time is longer - how much? 40 minutes? Hour?

I love to cook and, without false modesty, I know how, and in this case I just wanted to overcome the good even more beautiful
But it didn't work out
Maybe there is some secret?

If you cook so well on the stove, and you like it, then maybe you don't need a multicooker soon?
And what secrets are you talking about if you have "searched" the entire forum? On the contrary, I have never gotten such delicious porridge on the stove as in a multicooker, so what secret do you have?

Aha! Thank you! Something is clearing up. I'll try to "languish". And the time is longer - how much? 40 minutes? Hour?

There, by default, it costs 1 hour. But until you adjust the cereal and water, you will not get a taste

Admin, thank you very much! I'll try.