Maritaimi
strange how ... I did everything according to the river, and set the time to 13 minutes, but when the valve turned, the steam did not go, the lid opened easily and the porridge was in a state of about half-readiness ... I had to drive it out on the second round
in general, this is the second time so, there is no steam at a pressure of 0.3 and the dish is not ready ... maybe something is wrong with the tightness? ...
Masinen
Maritaimi, you need to put more time on 0.3. The valve does not always rise at this pressure.
I always cook at 0.7 and set 15 minutes for rice porridge.
Talir
On dd2, the valve at a pressure of 0.3 NEVER rises for me. I don't know why - probably it should be so: I try to cook porridge at this pressure.
The question is - why set the pressure to 0.7 if at 0.3 rice milk porridge also turns out well? After that, for about 20 minutes, let her "stand" in the heating mode and everything is supergood.
Maritaimi
Masinen, and, clearly, thanks for the clarification) I will keep in mind)
Trishka
And I came crying aaa, I cooked 3 times already porridge, rice and mixed rice / millet, for 1 mst of cereals at first there were 5 mst of milk / water, the last time 4.5 mst of milk / water, and for the first time I put 15 minutes, it was not cooked, cooked for another 10 minutes, pressure 0.3, and stood for another 1 hour on heating, and only then did something more sensible.
Today the time is set to 25 minutes, the pressure is 0.3, and again the milk is separately rice separately, now it has been heated for almost an hour and the hop will stand still.
What am I doing wrong?
True, I came across rice like Krasnodar, but it is written that it is for pilaf.
Masinen
Ksyusha, 0.3 should be set for at least 30 minutes.
I cook all the porridge at 0.7. Rice 20 minutes.
Trishka
Mash, what about Tanyulya, in the video for 15 minutes and 0.3, and everything worked out .. or am I mistaken?
Masinen
Ksyusha, It's just that in some copies the Shteba does not have time to close the valve for a short time)
And in some it closes, these are the cases)
Trishka
Well, for me it closes at 0.3, but there is no readiness, so wait, I got the porridge, in total: for 1 mst of rice - 4.5 mst of milk, time 25 minutes, pressure 0.3, and plus 1.5 hours on heating = we got a good porridge
But, for girls in other recipes, with other cereals, too, for 0.3 and 15 minutes each, and Vasya is approx. !

And you only cook for 0.7, did not cook for 0.3?
Masinen
I cook only for 0.7 and it's always ready))
Trishka
We must also try, for 0.7, probably 10 minutes, right? Can't you keep it heated?
Masinen
I'm not relieving pressure)
put 15 minutes. I put 10 minutes for buckwheat.
Trishka
Yeah, got it, thanks!

Larssevsk
I played enough with the pressure of 0.3 for a long time. I realized that 0.7 everything is faster and it turns out no worse
Trishka
Larssevsk, Larissa, why didn’t work on 0.3 either?
Larssevsk
No, it worked, it just cooked longer. And when I cooked it at 0.7, it was the same (tasty) result, but faster. I don't remember the details at the time, because now I have another cartoon for porridge. Shteba left for meat, tongues, jellied meat, fish and vegetables for salad
Trishka
Clear !
Gala
Today I cooked rice + millet for 0.7, 15 minutes. I didn't like it, it turned out to be a mess, I don't like this, but I think many will like it. Maybe at this pressure it is necessary to reduce the time, I'll try again. In the meantime, my version of porridge turned out at a pressure of 0.3.
Timoschka
: - \ AAAA, completely confused in proportions and in time, I want to cook rice porridge by 2 mst, how much liquid is needed and in time how much by 0.7 and 0.3, as I understand it, 2 mst rice + 8 mst milk + 2mst of water, time for 0.3 set 23 minutes?
Natusichka
Tanya! It so happened that I decided this morning to cook rice milk porridge in Stebe.
I slightly changed the number of ingredients in the recipe, because I wanted to get a thinner porridge. For 1 mst of rice, I took 2 mst of water and 4 mst of milk.
Water - because I know that milk alone turns out a little differently, water helps the cereal to boil well.
I did it on the "porridge" mode, 0.3 and 20 minutes. After the end, I did not open it forcibly.As a result: the temperature reached in 15 minutes, I pressed the lid slightly and the valve slammed shut. After the end of cooking, it did not unlock for a long time. With all the preparations, it took me 40 minutes to prepare and serve the porridge. I was completely satisfied with the timing.
It turned out to taste just great! I was completely satisfied with the result: the grains of rice were completely cooked, but did not come apart. ABOUT! I just now realized that I forgot to add butter when serving! My husband and I did not notice this ... because the rice, as Tanya said, was in such a creamy dress that the absence of oil was not revealed. By the way, why can't you add oil before cooking?
My opinion: it seems to me that the addition of vanilla sugar will be very harmonious (as I do when I cook semolina in Kesh).

Tanya! Thank you so much for the recipe and for instilling in me confidence that it is possible to cook milk porridge in Shteba!

A very small question: what is the maximum amount of porridge you can cook? Maybe someone knows.

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