Risovarka. How to cook.

[Allsee,]

Allsee, , try to cook rice on porridge - I also cook it sometimes on this program. And Ikochka from our forum too. (when can be followed and automatic shutdown is not important). It should boil weakly on the porridge - this is stewing.

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

I pour from the filter och. neatly next to the rice cooker, do not carry it far. Conducted an investigative experiment again, the result is the same - it does not reach the mark. IRR, is it the same for you?

[Allsee,]

Allsee, , try to cook rice on porridge - I also cook it sometimes on this program. And Ikochka from our forum too. (when it is possible to follow and automatic shutdown is not important). It should boil weakly on the porridge - this is stewing.

It is possible and on the porridge, but I want to prove to the rice cooker that it can work on the machine, otherwise it may be just lazy. After all, I tell everyone: see what a wonderful saucepan I have, pour rice and go for a walk, she will do everything herself.

[Allsee]

Allsee, do you have the opportunity to photograph the burnt crust in the pan? Where are you from? Maybe you need someone from your fellow countrymen to buy the same rice and cook it with the same amount of water in any other rice cooker? With us, this approach justified itself with bread makers (one of the members of the forum stubbornly did not succeed until the owner with the same bread maker was found in the neighborhood, they literally put bread next to it, it turned out that the problem was in flour). You just need to determine - is the rice cooker overheating, or is it a "glitch" in technology?

and falls short. IRR, is it the same for you?

I'll go look for a glass, I wasn't even puzzled, to be honest.

Allsee, you can and I will insert my 5 kopecks. How I cook rice
The most common rice is a mug. washed and poured into the rice cooker.
Two mugs of cold water and a little more
Salt, oil. I grease the sides of the pan with oil, so that I don't run away. I turn it on for soup, boil and switch to stewing. I can interfere with cooking. 10 minutes for stewing and 10 minutes for heating. I turn it off and he stands in the rice cooker before eating.
And when I’m lazy, I’ll cook the soup until the end and don’t stop by. Then a crust forms on the bottom. But it is not very hard. I will stir, stand, and nothing reminds of her. According to the cooking technology - 210 g of water is used for 100 g of rice.
You need to adapt to each device. At my daughter Panasonic, she laughed so much that I cook rice like that. Everything is easier with her.
You, too, get used to yours and you will succeed. After purchasing a rice cooker, I never cooked porridge on the stove. And most importantly, you can cook in small portions.

Girls, hello, I haven't been here for so long that I need to say hello
To be honest, I also do not like to cook rice in a rice cooker. I also get such a brownish film on the bottom. MV in this regard is somehow more tender, there may also appear a film, but transparent and after mixing it disappears somewhere.
I also noticed that if the rice is washed well and for a long time, then there may not be a film, it is most likely that starch gives such a reaction. I also think the number of glasses of rice plays a role. I don't think less than two, but these are just my thoughts.

RybkA, if I get 2 glasses, then I have to follow, more to run away. I fall asleep with a mug of 300 or 270 grams. ...

Run away ??? How? Through the valve?
And what's the difference with what to measure? Does this affect "speed"?
I cooked three and four glasses, everything was in place ...

Yeah, through the valve. And if I cook wheat .... beware of tady !. But we adapt anyway

I don't understand
But can you cook crumbly wheat porridge?

[RybkA]

I don't understand
But can you cook crumbly wheat porridge?

RybkA,: flowers: hi-hi How crumbly? Relatively. I cook Artek - 2 to 1. I like it. Just on the water, with salt and butter as a side dish.

just crushed wheat groats can be cooked so that each grain will be visible, felt, or you can cook a smudge.

You can cook any loose porridge except semolina ...
And buckwheat in my house is a mess, and it is more difficult to cook such a buckwheat in a rice cooker. Who is suffering from what porridge

[ikko4ka]

ikko4ka, we will have to look for the section on cereals
Even semolina can be boiled into a paste, or it can be boiled so that the grains are visible and tangible 🔗

[ikko4ka]

ikko4ka, we will have to look for the section on cereals

Rinochka72, yes, I don’t bother with food at all.
As my mother-in-law said - Devour! ... And at the same time I cooked so that you lick your fingers.

I don’t bother either. I just suffer from perfectionism in bad shape. And there are a few points in food that I can't get around. For example, semolina porridge is only such that you can feel the texture of the cereal, buckwheat and crumbly rice without traces of water, I can't even imagine what kind of cereal cooked in the form of a smear I might like.
I'll tell you a secret, I even managed to cook a crumbly buckwheat chaff. There is one lotion, I just thought, maybe I could suggest cooking rice like that? But this will already be a mild form of perversion.

[Allsee]

Allsee, do you have the opportunity to photograph the burnt crust in the pan? Where are you from? Maybe you need someone from your fellow countrymen to buy the same rice and cook it with the same amount of water in any other rice cooker? With us, this approach justified itself with bread makers (one of the members of the forum stubbornly did not succeed until the owner with the same bread maker was found in the neighborhood, they literally put bread next to it, it turned out that the problem was in flour). You just need to determine - is the rice cooker overheating, or is it a "glitch" in technology?

If a crust appears, I will definitely take a picture, but it seems to me that thanks to all your advice, I will not see it again. I suspect you are right and pumped up the rice. After all, initially, when I took 2 to 1 water and got a sticky porridge, I began to reduce the amount of water more and more each time, maybe I reduced it too much, so the rice is fried. I thought, let it be harsh, I will bring it to condition on heating.

I turn it on for soup, boil and switch to stewing. 10 minutes for stewing and 10 minutes for heating. I turn it off and he stands in the rice cooker before eating.

This technology is completely according to Pokhlebkin, I believe in it, but in a rice cooker I even before buying I doubted how to get delicious rice with such a violent boil? But the pictures of Tsyganka convinced me. Now I will convince the rice cooker

Today I cooked millet porridge in a simple rice cooker - I also grabbed a crust below. In general, you have to sacrifice some rice to get a good one over the crust.

As for the secret - I don't remember the proportions anymore, it seems that for 1-2 cups of buckwheat it was necessary to take 1 egg white, beat it and mix it with a chopped cut, then pour the cut into a brazier or a frying pan and lightly fry. Not like buckwheat is fried, but so that the cereal is only warmed up well, dried, and the protein curdled. If the cereal sticks slightly, then knead the lumps with your hands so that it becomes crumbly again. Now attention! Pour this cereal into boiling water only! Next, cook like ordinary buckwheat.

Here's what the IRR, familiar to everyone, advised me: a win-win way of cooking rice - I dug it out in a tyrnet, I always use it, especially for side dishes, when it's just empty rice - take (conditionally) a glass of rice, wash and pour boiling water (hot water 100 degrees directly from the kettle) , leave for 15-20 minutes. Drain the water, pour the rice into a cartoon and pour a glass of hot water, salt, butter, turn on the cook. All. Tested - with any kind of rice - excellent result (except natural brown). In short - the proportion of water to rice with this preparation should be 1 to 1.
I immediately tested it with my ordinary rice (I haven't bought Jasmine yet), and so, there is no golden brown crust! A light transparent crust appeared, then it disappeared (as you described), but the rice is still not crumbly, I did not keep it on varma, I just closed it and waited, as a result, the rice stuck together and I torn it with a fork until crumbly. I will continue to experiment, only after the New Year, probably, otherwise we will soon be eating only rice

[Allsee]

Allsee, we understand the friability of rice in different ways. We all break the rice with a fork after cooking. To get the crumbly rice you want, boil it in free water.

[Allsee]

Allsee, we understand the friability of rice in different ways. We all break the rice with a fork after cooking. To get the crumbly rice you want, boil it in free water.

These are the times
I myself read on the forum: the Chinese ate a dog on rice; guests come to us especially on fig. This suggests that the rice is super, better than any before, and you turn out to be his fork! Have I imagined an extraordinary result for myself, but miracles do not happen, Santa Claus is not real?
And in the cartoon, too, with a fork?
I draw conclusions:
1. It is necessary to adopt the ikko4ka recipe and no longer mock the rice cooker and husband (otherwise, no matter how he stops loving rice)
2. The rice cooker should have some other name, because everything else in it turns out brilliantly.
3. Although, maybe I just had no luck with the rice cooker ...

Girls thank you very much to all of you!
Thanks to you and only you, I became the owner of the Binatone RCD-1801 (at first I really wanted another model without a valve with a glass cover, but it was not available anywhere)

For a whole year I looked at the rice cooker .... because I am a bentoman and we eat rice in our family very often (some onigiri fly away at the moment). And the guests to me only go to eat rice balls :)

But the brain always prompted ..... you cook rice and in a saucepan! ... Here it is the cunning of the mind, for a whole year this appendage of the body discouraged me from buying :)

And then a friend asked what I would like on others and then it dawned on me Rice Cooker! I read a lot of literature and in the end settled on a regular model without bells and whistles.

Thanks to the forum, it did not come as a surprise to me that there was no ordinary button to turn on turn off O. and two modes of cooking and heating. Now I'm looking after a timer in the aquarium store :)

So far, the test on rice and buckwheat has been successfully passed, and chicken pilaf has been prepared.
for pilaf, I fried carrots, onions and meat in a frying pan, added spices and put them in a rice cooker, poured rice and angered them with warm salted water on two fingers :)

[mir_ka]

mir_ka , welcome to the friendly company of rice and multicooker!
Make your saucepan work well. By the way, timers, both electronic and mechanical, can be found in large household construction stores (here, for example, this is Epicenter).

mir_ka, explain to the uneducated what is ,, bentomaniac ,, and ,, onigiri ,,

mir_ka, explain to the uneducated what is ,, bentomaniac ,, and ,, onigiri ,,

OOO well, you all hit :)))) this is how many people still do not know about these sweets :)

Bento is a beautifully decorated lunch (Japanese origin made it a staple ingredient in rice)
here are my bentos and all sorts of other things - most of them are collected for the competition and look like :) Usually my bento that I make looks more modest.

And onigiri is the basis of Japanese cuisine - sushi or sushi (attention for sushi, vinegar must be added to rice) is a festive dish, since leaf-shaped algae (nori) have been very expensive for a long time. And onigiri was like a sandwich that you can always take with you.

Onigiri is glued rice (in different parts of Japan, this bun has a different shape, the most common form of a triangle is about 3-4 cm thick)
Anything can be a filling for a kolobok - from chicken to just like that :)
Gingerbread man can be sprinkled with fried sesame seeds and other spices.In general, the main thing is properly cooked rice - hurray for my rice cooker, now rice always turns out as it should. Now I can always make these penguins!

mir_ka, wow! (y) I've never seen this. How rice dishes can be decorated!

2. The rice cooker should have some other name, because everything else in it turns out brilliantly.
3. Although, maybe I just had no luck with the rice cooker ...

I think the point is also that rice in Asians and rice in our country are two big differences. There are a lot of rice varieties. Those that are popular with us are quite sticky. In addition, we do not know what procedures Asian rice undergoes when cooking.

[mir_ka]

mir_ka , welcome to the friendly company of rice and multicooker!
Make your saucepan work well. By the way, timers, both electronic and mechanical, can be found in large household construction stores (here, for example, this is Epicenter).

Thanks for the advice, I only saw such a thing with my brother, he holds fish .. so I began to look in aquarium stores.
I'll choose something suitable :)

[mir_ka]

mir_ka , and if it's not a secret where did you learn to do such miracles? And what kind of rice cooker did they take?

[mir_ka]

mir_ka , and if it's not a secret where did you learn to do such miracles? And what kind of rice cooker did they take?

Vzal Binatone RCD-1801 - the most common without bells and whistles, now I regret that in the summer season I was deprived of soooo weight. Rice cooks admire ... it is washed great .... dream.
And to decorate food ..... you try to force the child to eat what is prescribed by the diet, so it was at first a necessary measure ...... Plus, you always need to go somewhere with him and what to eat? Pies or God forbid McDonald's?
I was digging in the internet how to decorate food and came across pictures with bento .... on YouTube I watched videos on Japanese sites, crawling .... in general, many things are done elementary ... 15 minutes.

I tried to open the topic about bento on the bread maker, but apparently it was attached somewhere.

search returned this topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8070.120

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Suddenly I discovered that the rice cooker in the mode of maintaining the temperature works like a slow cooker, in that mode 1 - at a temperature of 65-70 degrees. Although I had already read how they cooked jellied meat in this mode, it was a discovery for me. And you don't even need to boil anything at the beginning.
The first experiment was carried out on a chicken. Rubbed with oil and grill seasonings. I literally poured 100 ml of water. In the evening at eight I put on "warm" and went to sleep peacefully. In the morning I get up at 4. The chicken was amazingly soft and juicy, completely cooked. I put it in a jar and took it to work.
It was the easiest. Ideas boiled in my head, there are so many recipes you can try. I wanted to put at least this simple chicken in the recipes, and I was faced with the fact that I did not know how to insert a picture. It says "Photo" and the line is empty - but what to do with this line, how to insert it there?

We go to, register there, "fill in" the photo, get links. Copy the first link as a link to the main photo of the recipe. The link "preview click to enlarge" can be placed already in the text itself.

[Gypsy]

Suddenly I discovered that the rice cooker in the mode of maintaining the temperature works like a slow cooker,

in this thread (or maybe in another thread like the simplest rice cookers), this was discussed 2 years ago. Gypsy even then she taught us, who does not have stewing, bring the product to a boil and switch to heating, get up in the morning and voila. Everything is correct! This then applied mainly to the clathronic rice cookers, because there were almost no others. And the extinguishing was good in comfort. This is such a rice cooker - many people still cook in it. We then bought them, because they cost much cheaper than multicooker and were freely available



shl. By the way, you can use a multicooker as well. In the evening he boiled the porridge and heated it for the whole night. Porridge is stewed by morning, no worse than a slow cooker.

I saw that the slow cooker doesn't even boil. Everything just languishes, 5-8 hours. Today I will try to put the porridge for the night, I will try without boiling. We also have these rice cookers, but mine is practically the same, only, I think, in a smaller volume.
Thank you all for the advice

I saw that the slow cooker doesn't even boil.

there is definitely no boiling. It cannot be - there is 75-80gr. But, it is necessary to bring to a boil any other program, for the sake of sanitary standards.

I have a Binatone RCD-1801 rice cooker. Will buckwheat burn in the automatic heat support mode?

it won't burn, but it can dry out. Therefore, it is better, after all, to turn off the saucepan when the cereal is cooked.

[VS NIKA]

I recently cooked a vermicelli casserole in a small, simple rice cooker - well done. Girls baked "Chocolate on boiling water".
Pilaf is also in the rice cooker without any problems.
Stir a porridge from wheat ground a couple of times.
The potatoes are boiled with a bang.
Meat with onions.

In general, rice, grits and soups for you, VS NIKA, you will not be able to limit yourself.

Look, there are recipes right in this section. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=289.0

Girls, I have the simplest rice cooker (I brought it from Thailand), it has 2 positions ... in general, I tried to cook rice today and it burned a little ... who will tell you, maybe you need to somehow turn it off earlier ... in theory she should cook well and not burn rice ...

Can the proportions of water and rice be changed?

[VS NIKA]

VS NIKA I have at least 4 cups, that's a lot .. I took 2 cups of rice and 4 water ... I'll try more water ... thanks!

And my rice burned when I first cooked and did not grease the bottom of the saucepan with oil. As soon as the smear began, everything worked out well. It will always brown a little at the bottom, but will not burn.

my rice and buckwheat do not burn, but are always dried at the bottom (this was the case even in Panasonic, and buckwheat was dried quite thoroughly on heating). In a small rice cooker, the rice is even browned. Therefore, for "immediately eat" rice I take from the upper part of the cooked, and leave the lower part to warm up with water.

[VS NIKA]

VS NIKA I have at least 4 cups, that's a lot .. I took 2 cups of rice and 4 water ... I'll try more water ... thanks!

I take 2 multi / cups of rice and 5 water.

And my rice burned when I first cooked and did not grease the bottom of the saucepan with oil. As soon as the smear began, everything worked out well. It will always brown a little at the bottom, but will not burn.

: hi: Lyuba! Thanks for the oil tip!

so you still need to lubricate the bottom? and what kind of oil? will it dissolve in water or not?

I just grease with sunflower. It seems to me all the same how, it can be creamy. It may partially dissolve, but after smearing, nothing burns for me. I don't remember where I first read it and began to smear it. The rice underneath is slightly yellowish, but no crust and nothing burns.