Risovarka. How to cook.

[ukka]

ukka
Thank you and a plus sign for a chicken and potatoes in Klasha. Yesterday I cooked for dinner, my husband and dotsya appreciated I, of course, too

Yesterday I was making a type of eggplant sote in a rice cooker. All vegetables are frozen, except for onions (I froze a bunch of everything in the summer). I took turns adding everything to the rice cooker and frying it in the SOOK. Then I added salt, mixed and closed the lid. The saucepan held it all on the SOOK for a little more, then switched to WARM, and after 15-20 minutes. I unplugged it. It turned out very tasty

And I made buckwheat (thanks Rybka!) And vegetable soup. I poured the onion-carrot frying with hot broth, turned it on on COOK. I brought it to a boil, threw in potatoes, cabbage, frozen bell peppers. and peas. I closed it with a lid, waited until it boiled, and waited 3 minutes. Then I switched to WARM and left for an hour. An hour later I checked the potatoes for readiness and salted. Turned off and threw the crushed garlic. It turned out delicious!

[Kateryna]

Girls! What to do if rice for sushi and millet porridge, buckwheat burn on the Cook program? Is this a malfunction of the rice cooker? Cereals used 1 glass in all cases. Maybe you can't cook so little in Comfort? There is an idea not to turn on Cook at all, but to cook on heating. Help advice

Kateryna, and how much water do you give? Do you pour the oil right away? How long does it take to cook buckwheat? Do you open immediately or leave it on HEAT?
On the HEAT, do not cook crumbly rice for sure, buckwheat / millet is possible ... but it is better on STEERING, but here you need to watch the amount of water.

Recorded the adaptation "Chocolate on boiling water" for Kasha here
and added Rybk cake there (or do you want to highlight with a separate recipe?)

did anyone make yogurt in a rice cooker? .. ran through the topic, but did not find such a response ...
I have a Japanese rice cooker with 4 buttons (cook, rapid cook, congee = that is, "gruel", warm) and a fuzzy logic system (that is, it itself determines when the rice is ready ..)

I can steam the milk in it on "heating", then cool the milk and add either sour cream (for fermented baked milk) or live yogurt (for yogurt) and then put it back on the heating mode ...

Am I right in theory? who can share some practical advice ???

[yukatta]

yukatta
My rice cooker is simpler, but it would hardly have turned out yogurt in it - the temperature on heating is much higher than that at which the yoghurt bacteria will not die. How many degrees do you have on heating?

[Actually, it shouldn't ...]

Girls! What to do if rice for sushi and millet porridge, buckwheat burn on the Cook program?

Actually, it shouldn't ...

burn? : 'There is an idea not to turn on Cook at all, but to cook on heating. Help advice

Pfucking thought. Then it is better to cook on stewing, only liquids strictly according to the recipe. Does it burn badly? (in principle, it is not realistic to burn with a Teflon pan - mine immediately turns off on the juice if it feels that it is overheating)

[Kateryna]

Kateryna, and how much water do you give? Do you pour the oil right away? How long does it take to cook buckwheat? Do you open immediately or leave it on HEAT?
On the HEAT, do not cook crumbly rice for sure, buckwheat / millet is possible ... but it is better on STEERING, but here you need to monitor the amount of water.

Fish, regardless of how much water is given by Katerina and whether she pours oil at all (maybe she doesn't need it, in principle, for example, in buckwheat - it's just porridge), in the rice cooker on the program, the juice should simply turn off when all the water boils off. Even if there was not enough water, well, you just get an undercooked porridge. But not burnt

[yukatta]

did anyone make yogurt in a rice cooker? .. ran through the topic, but did not find such a response ...
I have a Japanese rice cooker with 4 buttons (cook, rapid cook, congee = i.e.warm) and the fuzzy logic system (that is, it itself determines when the rice is ready ..)

I can steam the milk in it on "heating", then cool the milk and add either sour cream (for fermented baked milk) or live yogurt (for yogurt) and then put it back on the heating mode ...

Am I right in theory? who can share some practical advice ???

yukatta step by step cook yoghurt in multi answer 128 Zest

[yukatta]

yukatta, and what is rapid cook - extinguishing?

Thank you!
the thing is that the temperature of the programs is not indicated in this super-device. cook - long-term cooking of rice, rapid cook - accelerated - that is, a glass of rice is ready there in 25 minutes.I don't even know if it looks like stewing ... the cooking time depends on how much you put in and what temperature, and the rice cooker she herself thinks out there and determines the degree of readiness (which, unfortunately, does not give room for experiment).

the instructions contain only recipes for rice, sweet rice, rice with vegetables, gruel-malashki-smears ... a typical Japanese menu, and Japanese housewives, in principle, are not inclined to experiments ...

tomorrow I will try to do it following the example of a multicooker ... there are a lot of temptations on this site ...

[cook-]

I have a Japanese rice cooker with 4 buttons (cook, rapid cook, congee = that is, "gruel", warm) and a fuzzy logic system (that is, it itself determines when the rice is ready ..)

Oh, girls, don't feed me bread, let me poke the buttons. I would distribute your modes like this - cook- (like on new rice cookers - why fool your head) - cooking the product until the liquid evaporates completely. Relatively speaking - they poured cereals (any, we do not get hung up on rice, you never know what a rice cooker has written), poured water according to the recipe (mostly 2 to 1), turned it on, boiled, the water evaporated, itself disconnected. Further this rapid cook, even judging by the translation, it is RAPID (rapid shooting) (from French rapide - fast), high-speed filming with a frequency of up to several hundred or thousands of frames per second. So it is - accelerated cooking, very active boiling. And then it's already interesting, because IMHO congee= that is, "kasha-smear" - this is extinguishing. It does not boil actively, it does not turn off itself. Well, he is varm. Somewhere like this

[congee =]

Thank you!
and the rice cooker itself thinks out there and determines the degree of readiness (which, unfortunately, does not give room for experiment).

If this program congee = really matched. extinguishing mode, then you are provided with room for experiments. yukatta, China is of course close to you, but still, how much is your saucepan? We have a hobby club here. WE WANT TO KNOW EVERYTHING.

read the last few pages - regarding milk porridge, that milk "runs away", especially with large-scale preparations ...

After all, you can cook porridge in a rice cooker in water, and immediately after cooking, add the required amount of cream and let it stand for a while. the taste is excellent and you can adapt to the different tastes of the household (someone more cream, and someone on a diet). sugar (brown) I also add after cooking.

[Gypsy]

Gypsy Why is there that Japan. China covers her like a bull a sheep. : DI already myself then thought, as you say - Semyon Semyonich ... Hitachi after all. Could she be at the mercy of her to China? On the other hand, why not?

[Svlana78]

I have a main question. I have a problem with the oven and I can't get pastries (especially biscuits). Is it really possible to bake different biscuits and pastries in a rice cooker? After all, when baking biscuits, you cannot open the oven (it will fall off), but what about the rice cooker, which must be switched by opening the lid. Sorry if I got it wrong. BEGINNER !!! Thank you in advance!!!!

Svlana78Hello! Replace the oven with a rice cooker in full IMHO (namely, full anti-pies of pies, pies and buns, and bread too) 0) will not work. But biscuits, tea cakes, small pies with filling are at least every day. I am a small specialist in biscuits and cakes, but cottage cheese casserole is better than in a rice cooker I did not eat.We must also take into account that there is no upper shadow in rice cookers, like cartoons, so the baked goods are either turned over, or they are ready, but pale. and cakes and biscuits are here for you
Svlana78 "chocolate on boiling water" in rice cookers of different models You can ask girls for subtleties.

Just don't throw your slippers and tomatoes at me ...
Finally, I updated my slow cooker by boiling buckwheat porridge

[Svlana78]

Svlana78 Biscuits - this should be looked at in recipes for multicooker and by analogy to try ... In a rice cooker, biscuit, in my opinion, only baked ukka. I'm also going one of these days. Girls who have already baked a biscuit in a rice cooker, confess! It is necessary to issue Temko

I am terribly skeptical about any technique (although I love kitchen bells and whistles). And I can cook buckwheat porridge on the stove. But ... I can't do this evenly cooked porridge, it's usually a little boiled at the bottom, a little dry on top (this is with a good saucepan with a good lid).

[Fish,]

Fish, regardless of how much water is given by Katerina and whether she pours oil at all (maybe she doesn't need it, in principle, for example, in buckwheat - it's just porridge), in the rice cooker on the program, the juice should simply turn off when all the water boils off. Even if there was not enough water, well, you just get an undercooked porridge. But not burnt

I cooked rice for sushi, the rice itself was what I needed, but it burned a little. The millet porridge burned great, and when ready it was

[Kateryna]

Kateryna, and how much water do you give? Do you pour the oil right away? How long does it take to cook buckwheat? Do you open it right away or leave it on HEAT?
On the HEAT, do not cook crumbly rice for sure, buckwheat / millet is possible ... but it is better on STEERING, but here you need to watch the amount of water.

water, judging by the buckwheat rice is enough. Butter only in buckwheat rice for sushi. I'm glad after switching to heating I turn off

[Kateryna]

It should not burn, of course, but if you overexpose on the HEATER, then even the instructions say that the dish can dry out ... this is how they translated it, and what should be written in the original is unknown ...
Kateryna, and how long did the rice cook? I have 12-15 minutes and everything is ready.
Did you close the lid tightly, until it clicks?

read the last few pages - regarding milk porridge, that milk "runs away", especially with large-scale preparations ...

After all, you can cook porridge in a rice cooker in water, and immediately after cooking, add the required amount of cream and let it stand for a while. the taste is excellent and you can adapt to the different tastes of the household (someone more cream, and someone on a diet). sugar (brown) I also add after cooking.

Today I boiled milk in a rice cooker. Milk from the refrigerator of 1.5 liters boiled on the SOOK in 15-17 minutes. I just arrived in time, there was an active bubbling.
She made rice porridge with milk. Everything is fine! First I boiled rice in water, and then added milk and that's it.

[Fish]

Fish, don't be afraid to boil milk on the porridge. There is such a slow boil - it won't run away if you don't even remember in time

IRR, Gypsy,

I, to my shame, do not remember how much it costs ... because we bought it for a long time - at the end of the 90s - then in Russia they did not sell rice cookers, so there was nothing to compare with. Japanese assembly, touch buttons, even now looks decent. only, to my shame, I only cook porridge in it.

although Hitachi in Japan leads mainly in the assembly of trucks, but those Hitachi household appliances, cat. I actually have very good service. long. and from China (especially the North, which is very close to us) it is scary to carry .. although many buy both plasma and small equipment in the border whales. cities ... I just saw in Guangzhou (a large industrial city in the south) how these microcircuits girls solder exactly what is on the knee ... if I began to buy, I would look for an internal Chinese brand that is not ashamed of its logo on the product hang...

[yukatta]

Thanks, yukatta... It's nice when a person appears who really thinks about Chinese products. We also think so many ("There is China and there is China" - our motto in search of the right devices).We just typed here cheap inexpensive rice cookers and bread makers (this is me exclusively about my Delfa for 40 USD), they don't have a soul in them - they turned out to be hard workers. (Well, lucky, sometimes it happens. T. T. T.) So we rush with our breasts every time to protect them, if someone starts. You will be our expert on the Chinese domestic market. You are the closest there, God himself told you

[Gypsy]

Gypsy and in english is not present? I would translate ...

what, really do not understand anything?
You can open the same Japanese links through English in Google .. maybe Japanese is better translated into English.

p. from. and I read like this .. I'm fine

[IRR]

IRR I'm not a magician, I'm just learning ... It looks like this device has very great capabilities !!! But I missed baking so much, I have a pancake oven, it doesn't work !!! So now I will bake everything, make up for lost time, so do not scold me too much.
RybkA

Today I boiled milk in a rice cooker. Milk from a refrigerator of 1.5 liters boiled on the SOOK in 15-17 minutes. I just arrived in time, there was an active bubbling.
She made rice porridge with milk. Everything is fine! First I boiled rice in water, and then added milk and that's it.

As I understand it, first they boiled milk in a rice cooker. They poured it into a separate bowl. And then they boiled rice in water in a rice cooker. From this place in more detail, pliz ... It is true that anyway, what kind of rice does not work here, you only need steamed ??? And I have our usual round Ukrainian shaft here ... Is basmati rice also not suitable? What about jasmine rice? And how much for COOK, how much for Extinguishing - with all the details, please ... Otherwise we didn't understand in the tank !!! And also - in the previous post about 12-15 minutes and you're done - does this refer to COOK or Stewing?

[Gypsy]

Gypsy Are you scoffing, yeah? If only I knew where they have it written in Japanese - translation into English ...

[IRR]

IRR I'm not a magician, I'm just learning...
RybkA As I understand it, first they boiled milk in a rice cooker. They poured it into a separate bowl. And then they boiled rice in water in a rice cooker. From this place in more detail, pliz ... It is true that anyway, what kind of rice does not work here, you only need steamed ??? And I have our usual round Ukrainian shaft here ... Is basmati rice also not suitable? What about jasmine rice? And how much for COOK, how much for Extinguishing - with all the details, please ... Otherwise we didn't understand in the tank !!! And also - in the previous post about 12-15 minutes and you're done - does this refer to COOK or Stewing?

Tanyush, you are a good studentso don't get hung up on rice. And don't stain your pots in vain when you cook milk rice porridge. All in one HIS CLAVE. You measure the rice, wash it, put it in a saucepan, if you want to boil it in water, then you add water, if you don't want to (like me) - I pour 1 glass of water and 4 glasses of milk, immediately soy, sugar, close the juice on - we don't go far - we wake up (where I already wrote, too lazy to look, I'd better repeat myself). Boil, switch to varm and go on business for an hour. Truncated. If you try in such a proportion, you will correct it thicker and thinner.

Want to laugh? I went to the link ... They have the same nonsense written there, only in English ... It looks like this Google makes a direct translation from Japanese and it turns out ... I won't say that The same porridge. But the recipes can be disassembled ... I found an interesting cake on yogurt, began to rewrite the recipe, and on milk I was thrown out of the net. So I rebooted and went looking again.

[BlackHairedGirl]

BlackHairedGirl , any rice is possible. Who likes what to milk porridge.

As I understand it, first they boiled milk in a rice cooker. They poured it into a separate bowl. And then they boiled rice in water in a rice cooker. From this place in more detail, pliz ... It is true that anyhow, what kind of rice does not work here, you only need steamed ??? And here I have a shaft of our usual round Ukrainian ...

I do not boil milk into porridge, it will then boil by itself, BUT I must be 100% sure that it will not curl up. It was I who boiled milk on the SOOK for 15 minutes on baked milk, which, by the way, this time I did not succeed
Ordinary Ukrainian, IMHO, for milk rice porridge just right! I don’t like basmati / jasmine or I don’t understand, they all stink of mice to me, sorry, but my sense of smell cannot be fooled ... so I have this kind of rice in my everyday life: ordinary long, ordinary Ukrainian round, arborio, well, we also eat steamed ...
I even have a photo of porridge in the process, I will have to lay out the recipe ...

Girls, I didn’t lay out the recipe as a separate Temko, it’s the same for everyone ... in my rice cooker I fought with peas and in the end I got pea soup, but why did I fight ... but because for several hours in a row, in general I killed almost the whole day ... until it was cooked ... I think, well, I'll wait ... well, well, just a little bit more .... horror, I took half-cooked cook ... thank God that there were pea bags at home, I got out of the situation, then I put these peas, which were being boiled in a blender and also added, instead of meat I had turkey sausages, well, as always, fried and greens ... in the end, here's a photo




Next, I baked a cottage cheese casserole from a cartoon, I just added apples, besides raisins, here the situation is long ... because this casserole even in a cartoon I get low, I baked it in a rice cooker for about two hours, burned a little, but I constantly checked, for a long time I could not grab the top, the result is .............. but the taste


today I also baked Pumpkin Pie, here is the link

[Svetik_]

Svetik_ , the soup is very appetizing!

And how much did you bake the casserole?

I kept it for about two hours, you see it burned a little, but the top grabbed at least

How many times did you switch to cook?
The last time was probably too much ...

here is a link to what I wrote about the pie

https://Mcooker-enn.tomathouse.com/in...m_smf&topic=44236.new#new

only three times and did not touch, maybe extra, only instead of flour 4 tbsp. l. I'll probably pour semolina, otherwise there is almost no children attacked, they have a holiday today from the belly ........ and casserole and charlotte with apples and pumpkin pie in general, a holiday

here is my cottage cheese casserole

I forgot to write that I added bananas + raisins to the cottage cheese casserole, and apples to the pumpkin pie, because the banana layers are visible in the cut ... but maybe not very ...

Tanya thanks .............. dey The pumpkin pie turned out to be very high, it saves that the saucepan from the rice cooker is large ........ and it is convenient and faster for me to bake such a pie in the oven .... and the height of the cocoa
I've never been able to do such things, oh, it's a pity my mother-in-law does not see such a tall one, she threw up the idea, but she never got biscuits, to say ... always so hammered, very heavy ............. .ent because there is no mixer and cannot whip the whites like that

[Svetik_]

Svetik_ , I don’t understand anything in rice cookers, but in my cartoon I faced the problem of the overcolored bottom of the cake. I solved it simply: I cut a circle out of parchment (food) to the bottom, without bends. The dough is baked, the bottom does not burn, and it is easy to get out, and there is no need to grease the bottom.

[alyona]

alyona this is the first time I bake in a rice cooker, so for the future I'll take into account how much she bakes

[RICE MILK Porridge with pumpkin]

I forgot how to insert a link ... in general, the recipe RICE MILK Porridge with pumpkin

[alyona,]

alyona, I was wandering about bread topics yesterday and came across your STACK link from Misha from Toronto. Did you give? Or am I having an eclipse? I only remembered you by your avatar, but now I came across a name. Are you or aren't you?

[Thank you very much]

Thank you very much, Alenochka! Yesterday I was so inspired that after your exile at 12 at night, it carried me into the kitchen. here is the result Below is the last post. It's not just delicious, it's a masterpiece

[IRR]

IRR , but not at all, it's just a link.
You have wonderful stacks.
I wanted to share, I really liked this recipe. These stacks can be eaten without anything, just like that, which is what I do. And it's also very interesting to play with the cooking itself. Believe it or not, my process usually ends at night, because in order to bake on time you need to start the night before, in order to be in time for dinner (and that day you have to be at home). And inspiration comes just out of place ...So I bake at night.

[Svetik_]

Svetik_ , today I also baked curd casserole (pudding in the original) according to the MB recipe.
And how many minutes did you keep the SOOK mode? I turned it on only three times, am I right?
And each subsequent time the SOOK mode kept the same number of minutes?

Today I also arranged a drive test for my rice cooker - how much borscht can I cook in a 4-liter saucepan. I poured only 3 cm below the side - for good luck. Will it choke or not. And for stewing for 3 hours (only boiled for an hour). Everything ended well. this is the beginning. Dinner is served. Nothing was baked. And this is in 3 hours. Half of it would be left on gas

I cooked jellied meat to the maximum. The valve was buried in broth, but everything worked out great!
Here's my curd pudding tonight

[Svetik, Rybka,]

Svetik, Rybka, you have such beautiful casseroles! Write in what modes they were baked!
And I also baked today, pumpkin pie from Brightwing, right here
https://Mcooker-enn.tomathouse.com/in...6.0

And I also had stewed chicken for dinner today! And for the first time I finally decided to use the rice cooker for its intended purpose - to cook rice in it for a side dish ... And such a disappointment Rice took our round 3 measuring cups, water as indicated in the saucepan, up to the number three ... I washed it, filled it with cold water .. Boiled on COOK for 25 minutes, then held for 5 minutes. on WARM (as advised in the same instructions). It turned out to be a sticky viscous mass, all stuck together, just a nightmare, I'll cook it better on the stove ... True, almost all of the water has boiled away. And it turned out so much - well, dry was offered according to the instructions of at least three measuring cups, this is more than I usually cook for a family, as much as half a glass of faceted. So sorry to throw it away, what to do?
In short, I poured it all over with cold water, stirred it well (and it already started in lumps, well, it's just horrible), and washed it in portions under running cold water from the tap. It turned out to be more or less crumbly, well, at least I'm sure that we will eat it, we won't throw it away.
Next time I will fry in oil first. Here.