Cook cereals in a slow cooker. Questions and answers. (Panasonic SR-TMH 18)

Cook cereals in a slow cooker. Questions and answers. (Panasonic SR-TMH 18)

Category: Dishes from cereals and flour products

Ingredients
Semolina	1 cup
Milk	3 cups
Salt
Sugar

Cooking method

• Put in the "milk porridge" mode, wait 30 minutes and see how it behaves, bad - you can always turn off the pan, good - cook it to the end. After all, you can boil milk in it, and make baked milk too. I do not see any obstacles, if necessary, we will try.

Note

Why not cook semolina !? You can always try.

Yes, you can put any dish in a double boiler, if only it fits in size, it is not high, and so that it does not completely close the holes for steam. The principle of operation of steamers in a multicooker and a double boiler is the same.
It is more practical to warm baby food in an old double boiler or microwave. another thing is that there are complaints about the microwave.
You were correctly answered that the multicooker is not omnipotent, but what it does is quite enough to give it a plus. She cooks porridge and omelets perfectly, this is what the child needs. For an omelet, you can take a flat dish and put it in a double boiler, although it works great in a saucepan. Look at the recipe for curd from Lola, you will lick your fingers, this does not always work in the oven.
Most importantly, open the pot and start cooking, and do not be afraid, everything will work out, improvise and experiment a little more.
Good luck!

Photo gypsy

I prepared buckwheat with mushrooms according to the recipe from the instructions. The only digression on my part was that instead of frozen mushrooms (it is not indicated which ones) I took fresh mushrooms. The taste and smell of buckwheat completely overwhelmed them. They are not felt in porridge. Although of course you can see and feel them. Maybe you had to fry them first? Has anyone else cooked this recipe?
Or are champignons not the kind of mushrooms that are suitable for buckwheat?

champignons, I remember, generally absorb other people's smells, but they have almost no of their own

Try to cook a side dish porridge with mushrooms from buckwheat, barley and other cereals according to the Admin recipe, I think you will like it. Especially tasty with pearl barley.

I prepared buckwheat with mushrooms according to the recipe from the instructions. The only digression on my part was that instead of frozen mushrooms (it is not indicated which ones) I took fresh mushrooms. The taste and smell of buckwheat completely overwhelmed them. They are not felt in porridge. Although of course you can see and feel them. Maybe you had to fry them first? Has anyone else cooked this recipe?
Or are champignons not the kind of mushrooms that are suitable for buckwheat?

I did it with sterilized honey mushrooms (which are for further cooking). The mushrooms were very much felt (y) I poured mushrooms in the store, I strongly advise fried potatoes with them, there is no vinegar or seasonings in them, you can buy white and butter mushrooms ("Charm" firm)

[Furniture]

can anyone tell me how she sets the time for porridge? I poured one portion - the rice was a little undercooked, or it was due to the fact that I chose a thick porridge ... By the way, but you probably need to mix it. And if he fell asleep with a triple - would she cook at the same time?

Furniture, you cooked milk porridge from rice, so for rice:
1. For milk porridge you need 1 cup of rice - 5 of the same glasses of milk, or milk in half with water. Milk porridge program.
2. If you cook steamed rice, by the way, it turns out very well for a side dish, then take 3 glasses of water for 1 glass of rice.I cook this rice using the buckwheat program.
On automatic modes (those on the left) and on baking, if you bake something, you cannot open the lid, the program crashes, and pies, especially biscuits, will settle.

can anyone tell me how she sets time for porridge? I poured one portion - the rice was a little undercooked, or this was due to the fact that I chose a thick porridge ...

If rice was taken steamed, then the porridge from it will always be harsh, it will only be used as a side dish and in a salad (it is not possible to digest it). For any milk porridge Arborio, Italica, Kubansky, i.e. any round rice, is ideal.

I thought for a long time in what topic to write - I decided that this one is suitable!
I ask you very much to teach how to cook rice in a Multicooker, I did it for the first time today and was terribly upset. ). Even more surprising is the amount of water in the instructions - 2 to 5 !!! This is generally porridge!
Please, who cooks crumbly hard rice? What rice?
I also want to add that I was very surprised by the amount of steam coming out, it turns out that the rice boils very much on the Gerchka program? As I understand it, rice is ideally cooked in steaming hot water with almost no boiling - that's when it will be crumbly and a little hard inside.

Zubastik, get over here
🔗
There are a lot of tips about how to cook the right rice and a lot of other interesting things.

Elena Bo, thank you very much !!! I read everything there regularly, but I don’t remember any good advice about the right rice, unless I also try it on the Plov program

Elena Bo, thank you very much !!! I read everything there regularly, but I don’t remember any good advice about the right rice, unless I also try it on the Plov program

And I also pre-soak the rice and then cook it in a ratio of -1 to 2.5 on the pilaf mode, it turns out crumbly and the rice bursts in the mouth, and if you leave it on heating and add oil ... mmmm ...
I only cook steamed rice, I like it

And I like round, I don’t eat the other, except perhaps Arborio, but round is better. Couldn't my miracle tidy boil round crumbly rice? And how is it interesting to cook in fast food cafes? They also have about the same rice cookers, and the rice turns out to be just a feast for the eyes - an ordinary round!

Couldn't my miracle tidy boil round crumbly rice? How interesting is it to cook in fast food cafes? They also have about the same rice cookers, and the rice turns out to be just a feast for the eyes - ordinary round!

And my round never turned out friable, and I switched to steamed. Previously, I always cooked rice only according to Pokhlebkin, but now in a cartoon ... it turns out almost the same

The Plov program cooks unpolished rice. It turns out very well, I take 2.5 hours of water for 1 hour of rice. Ordinary rice can be cooked in Buckwheat mode, water, if I'm not mistaken, it takes 2 hours. And although the instructions are not recommended, I, if necessary, look there. and, if necessary, add water. and then keep it ready to heat. experiment razik and find the ratio that suits you. After all, each type of rice is cooked in its own way

And my round never turned out friable, and I switched to steamed. Previously, I always cooked rice only according to Pokhlebkin, but now in a cartoon ... it turns out almost the same

I always cooked a round one in the microwave - 1 cup of rice and 2 cups of warm water, even a little less than 1.8 about) - in a wide bowl without a lid at 70% microwave power for 15 minutes, remove, add oil, stir gently, for another 5 minutes without a lid at 70% power, cover and for another 3-5 minutes at 100% power. It turns out crumbly, but it is troublesome to get it here and there. I thought I would put it in the Multicooker and forget it and the result will be even better, like in a cafe.Try this method - you might like it, all my friends really like it.

[Zubastik]

Zubastik, have you tried to cook medium grain Iberica rice from Mistral? Girls from the Good Cook wrote that he is the best at the cartoon. I like the steamed "indica gold" also from this manufacturer, I used to use Amber, now I was disappointed, it has become some kind of wooden and with a taste, maybe I got it, but now I don't take it. I cook on buckwheat and on pilaf, I did not notice the difference.

[Andreevna]

Andreevna, thanks for the advice, I have not bought this rice yet, I will try it - I will definitely report back! I always looked at Mistral as an undeservedly expensive brand, that rice (another variety), that sugar somehow costs twice as much as everything else, but nothing special to taste

[Zubastik]

Zubastik, Amber is also of this manufacturer and the price is considerable, but now it does not suit me. Krasnodar generally turns out like porridge. Therefore, I cook steamed for a side dish and put it in pilaf. Proportion 1 part rice - 2.5 parts water. I do not cook in a cartoon 1: 2.

If anyone is interested, I will report on my experiments with rice. Today I cooked Indica Mistral - ordinary long-grain rice. Cooked in a ratio of 1 to 1.7 water, the rice turned out what you need! After the end of the program, I kept it on the heat for 10 minutes, then turned it off and did not open the lid for 15 minutes. The rice immediately after cooking was hard inside, and then it became perfect for my taste - both soft and sparse!
Tomorrow I will experiment with round grain with the amount of water!

Proportion 1 part rice - 2.5 parts water. I do not cook in a cartoon 1: 2.

Steamed welded 1 to 2 - the proportion is perfect!

And I still did not understand on which program the steamed rice was cooked - which turned out perfectly: "Pilaf" or "Buckwheat"?

And I still did not understand on which program the steamed rice was cooked - which turned out perfectly: "Pilaf" or "Buckwheat"?

I cooked it both on Plov and Buckwheat - it turns out perfectly well!
Today I continued to experiment with round grain rice in the "Buckwheat" program. Cooked Passim No. 2 in a ratio of 1 to 1.7 - it turned out to be porridge. I don’t eat this, stood open for 4 hours before it became edible for me. I did not catch the difference with a ratio of 1 to 2 at all. I will continue to try to reduce the water and try again on "Plov".

The fact is that I cooked rice (though ordinary round) in the BUCKET mode, it turned out to be a super-cash, which froze into a solid mass. I cut it into pieces and fried it in breading, after dipping it into an egg (to save the product, not throw it away). It worked out well, but I wanted some loose rice! Tomorrow I'll buy a steamed one and try on the PLOV mode. For me, speed is not very important, the main thing is not to stand "above his soul" while cooking.

HURRAH!!! Today I finally got round grain rice right! Cooked on "Buckwheat" in a ratio of 1 to 1.4. Rice Passim No. 2 round grain.
Here's the result:


While cooking, I dropped in a couple of times, although this is not recommended. After the signal, I added butter and gently mixed it, closed it and left it on the heating for 20 minutes. The rice was uptight and remained fluffy. Next time I'll try to cook 1 to 1.5 I wonder what will happen!
By the way, I used to like to add vegetable oil to the water so that it is evenly distributed over the rice during the cooking process, but here this trick does not work - if you add oil directly to the water, it flows down and the rice is fried slightly until golden brown.

[Zubastik]

Zubastik , and what kind of rice Passim No. 2, who is the manufacturer? For my taste, butter goes better in rice, I put it straight into cold water, cut into pieces.

[Zubastik]

Zubastik , and what kind of rice Passim No. 2, who is the manufacturer? For my taste, butter goes better in rice, I put it straight into cold water, cut into pieces.

Oh, I saw that the manufacturer is Novosibirsk, you probably don't have this.

Next time I will try another manufacturer, I will report what happens.
And I really like Passim, high-quality and inexpensive rice!

Oh, I saw that the manufacturer is Novosibirsk, you probably don't have this.

Yes, this is somewhat far from me - 3 hours by plane. From round I take Italica or Arborio from Mistral, if you try them, please write how much rice you take in measuring cups and how much water in ml.

Lika, I will definitely try and report back!
I have Arborio - but I thought it was rice strictly for risotto.
And I can't find Italica anywhere - that he disappeared from the sale with us.

Zubastik, made Italica 1: 1.4. I didn't succeed. Maybe you need even less water?

And I am finally happy: I cooked parboiled rice in a ratio of 1: 2.5 in the BREAKWOOD mode and got what I wanted. And in the PLOV mode, it turned out well, too, but for some reason it looks like fried at the bottom.

And I am finally happy: I cooked parboiled rice in a ratio of 1: 2.5 in the BREAKWOOD mode and got what I wanted. And in the PLOV mode, it turned out well, too, but for some reason it is like fried at the bottom.

Toasted is a little bit of water, pour a little more next time or turn it off earlier. If I soak rice, then min. I turn it off by 10 and so it comes, then it does not burn and it steams well (I slightly adapted it for Pokhlebkin, I really respect him)

Zubastik, made Italica 1: 1.4. I didn't succeed. Maybe you need even less water?

The porridge turned out, right? If the porridge is even less, although it was said above that italica in the standard proportion should turn out well 1: 2. I haven’t tried Italica yet, for some reason it disappeared in our stores, as soon as I try, I’ll report back!

And in the PLOV mode, it turned out well, too, but for some reason it is like fried at the bottom.

Lydia, regardless of the amount of water, I get such a fry if vegetable oil is added to the rice, it flows down and fry forms. In other cases, it does not seem to be fried.

The porridge turned out, right?

Not quite a porridge, rather a half-husk. Italica ended from round Arborio remained, so I will torment him. ;) In theory, in risotto rice is boiled, sticky on the outside and with a crunch on the inside, which means that you need less water than 1.4 and then do not immediately open it, but keep it on HEAT longer. Is it logical?

Not quite porridge, rather half-husk. Italica ended from round Arborio remained, so I will torment him.

Girls, excuse me for interfering without having a multicooker, but I just cook and eat a lot of rice myself. Arborio is completely unsuitable for crumbly dishes! It is used for risotto.

Girls, excuse me for interfering without having a multicooker, but I just cook and eat a lot of rice myself. Arborio is completely unsuitable for crumbly dishes! It is used for risotto.

Pechurka, what does it mean "sorry for interfering" We must intervene and share our experience !!!
I myself have never cooked Arborio in a crumbly form, but many of my friends do this, only it must be washed very thoroughly. In fact, after all, this variety of rice is hard inside, softer on top, and the stickiness is created by flour from above, which is formed a lot due to the soft transparent shell, and when cooking rizzoto, the rice is not washed using technology, but if you wash off this flour well, then you can probably cook and not sticky, it all depends on the technology. But Arborio is the most expensive of all round grain, it seems to be worth twice as much, why translate it?

I myself have never cooked Arborio in a crumbly form, but many of my friends do this, only it must be washed very thoroughly.
...
But Arborio is the most expensive of all round grain, it seems to be worth twice as much, why translate it?

It is by washing the rice that this rice is "killed"
Arborio is NOT rinsed before cooking the risotto in order to maintain its "starchiness", thrown into the oil dry, this gives the risotto the "very" consistency.
I agree with you that there is no need to buy an expensive product and then nullify those properties for which money was paid ABOUT YES?
And you can cook friable any of the cheapest Krasnodar rice, even round or long (according to Pokhlebkin ").

Does brown rice turn out crumbly when cooked? I bought it under the influence of the Internet, but I don't know what to do with it and where it is better to apply it.

I like only one rice for its "stickiness" - aromatic JASMINE. Ready to eat in any form.

And you can cook friable any of the cheapest Krasnodar rice, even round or long (according to Pokhlebkin ").

Of course, you can and right. I was not lucky. In the summer, living in the country, I bought several times and came across round rice with some kind of flavor. I do not remember the names and manufacturers. It also turned out to be money down the drain ...

I cooked porridge with a small amount of cereal. Minus one, it may fry a little at the bottom. The more ingredients, the less of this not very good likelihood of frying. This is not terrible and does not spoil the taste, but not everyone likes the very look of such porridge.

... that we have a lot of porridge from a cup of rice, two-thirds of it would be just by itself, but won't a small amount kill a slow cooker?

So it seems that the instructions give a recipe for 2/3 and 1 1/3 measuring cups.

So it seems that the instructions give a recipe for 2/3 and 1 1/3 measuring cups.

Yes, but 2/3 for liquid porridge, there is more milk, but I need a viscous one.

By the way, Italica didn't seem round to me! Rather, something in between round-grain and long-grain - I didn't even buy. I think it requires different proportions in cooking.

Yes, but 2/3 for liquid porridge, there is more milk, but I need a viscous one.

I pour 1 liter of milk into 2 cups of cereals, after the signal I turn it off, stir it, close it and languish in the pan for another half an hour (because it turns out to be watery), after insisting it turns out to be just viscous.

Does brown rice turn out crumbly when cooked? I bought it under the influence of the Internet, but I don't know what to do with it and where it is better to apply it.

I didn't cook 100% brown, but a mix. I did not like. It is harder than usual, worse (longer) to cook. Although it may be because the mix did not like it.
In general, I did not buy brown anymore (

that 180 ml of liquid is needed for 100 g of rice),

Not correctly counted, for viscous porridge, and even with milk, this is very little. For 100 gr. rice (a little less than a measuring cup from a multi), you need about 300 ml. (maybe more, some time after the end of the program and it will be absorbed) milk, otherwise you will get dry fried cereal. You read the instructions, there are recipes in gr. and ml.

Not correctly counted, for viscous porridge, and even with milk, this is very little.

This is exactly what I thought wrong, he is still a mathematician. But this is not a disaster, but the fact that milk curdles upon contact with apples. Now I'm thinking how to deceive him, can I use powdered milk? I wonder how it will behave. Or even boil in water, and then pour with cream, it turns out very tasty, even if the milk is curdled.

This is exactly what I thought wrong, he is still a mathematician. But this is not a disaster, but the fact that milk curdles upon contact with apples. Now I'm thinking how to deceive him, can I use powdered milk? I wonder how it will behave. Or even boil in water, and then pour with cream, it turns out very tasty, even if the milk is curdled.

milk powder will not curdle. Try to cook rice in milk in a multitask, and apples separately. Although I cooked fruit pilaf in water, everything turned out deliciously, what can I do, acid and milk are not friends

milk powder will not curdle.

One of these days I'll try to experiment with powdered milk, I bought it because of HP. If it does not work out, there will still be an option on the water.

Try to cook rice in milk in a multitask, and apples separately.

It will not work out that way, the whole tsimes is that rice is saturated with apple flavor.

By the way, in one of the posts I came across a mention of "orange rice" and a link to Panasonic recipes, I have been posting for more than six months, the link does not work, I searched through the whole site and did not find anything similar. Maybe someone pulled from there a recipe for how to cook rice with orange juice? Please share.

[Myumla]

Myumla

- 🔗

I didn't cook 100% brown, but a mix. I did not like. It is harder than usual, worse (longer) to cook. Although it may be because the mix did not like it.
In general, I did not buy brown anymore (

I cooked brown rice, but for boiling in bags, it really takes longer. And at the expense of taste, it is not so that it would be tasty, but in order to be USEFUL, there is a bucket of B vitamins and a small cart. I ate a box as a side dish for chicken, but white rice is certainly much tastier.

Here it is written in detail about brown rice: 🔗