Rice in a multicooker Steba DD1

Rice in a multicooker Steba DD1

Category: Dishes from cereals and flour products

Ingredients
Round grain rice	1.5 multi-glasses
Water	2 multi-glasses
Salt	taste

Cooking method

• We wash the rice thoroughly, in at least 7 waters. Let the water drain completely. We pour it into the Shteba, a steel bowl. Pour 2 multi-glasses of cold water, salt. Mode "Porridge" pressure 0.7, time 10 minutes. After squeaking, we give time for the pressure to drop. Delicious, crumbly rice is ready. Bon Appetit!

Time for preparing:

10 minutes

Cooking program:

Porridge

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Loose rice (Admin)

Bridged !!!! Thanks, come in handy

Thanks again

Sprig @, I already call you different names))
Zhanara, thanks for the recipe !!

Twig! Thank you for the recipe, otherwise I somehow did not adapt to cook it in Shteba, I do everything in MV! Now I know! Just a question, we release the pressure ourselves or let the valve open itself!

I always wait for the pressure to drop by itself. The technique is not forced. Wait not long, only 10 minutes. Yes, there is nothing to thank, the girls in the subject gave me 3 multi-glasses of rice to 4 parts of water. But I had only 1.5 multi-glasses of rice at home. I took the water accordingly.
In general, I want to say the rice should be felt, the proportions of water may not always be correct. For example, when I buy rice in the market, I will go around each row 5 times, take a handful of rice from the bag, and examine it, feel it with my fingers. I feel good rice, fresh, then I take it. I never make a mistake in the market. This rice takes more water. And when we get out to the market once we buy rice in shops near the house. Rice is almost always baked (I'm sorry, but this expression is the most appropriate). Shopkeepers always save money, take goods that are cheaper in bags, as a rule, last year's rice that has been left over. Such rice requires little water, most often 1: 1 or even less. It is boiled into porridge and still stands with unabsorbed water. Here is just such a rice sold to me today in a nearby store. I saw him in a bag, and already at home I felt it with my hands and said (well, I bought some shitty rice). And so it turned out. I cooked it according to the proportions of this recipe, but even when I was pouring water some feeling whispered in my ear, pour less water, I did not obey. Received sprawled rice, tasteless and not pleasing to the eye.

How I want to get into a market where you can touch everything with pens and all kinds of variety! I love to go to the markets !!! And then we take everything that is already packaged !!!

I apologize for wedging. And at least I feel, at least I don't feel, every other time I bought garbage. But now kind people suggested and buy packaged rice - Basmati or, in extreme cases, Jasmine. It always turns out tasty, although it is long-grained.

I buy packaged rice - Basmati or, in extreme cases, Jasmine.

We also sell this kind of rice. It always works well when cooking. But for an amateur, rather dry. I never cook pilaf with such rice. I prefer semi-transparent round grain rice, or slightly elongated. We call him Barakat. I choose the rice to be solid, the rice grains are the same in color and size, so that the grain shines. White or dark spots indicate that the rice is old or not stored properly. Or insects kissed him.
My preferred rice looks like this. Usually in the markets it is a bit more expensive, for example Barakat with different grain sizes and colors. But this one in the photo is not perfect either.I see matte specks on some grains

What a beautiful rice!
But old rice just requires more water either immediately during cooking, or you need to soak it. This is Korean rice cooking instruction. They even have programs in their rice cookers, which are called "old (last year's) rice".

And we were taught that when rice is stored for a long time or the structure of the grain is disturbed in the wrong conditions, it becomes brittle. When rinsing, the water destroys the grain even more. When the grain is boiled, it bursts into small pieces, respectively, small pieces require little water, cook faster and do not absorb all the water. Therefore, the taste is destroyed and when you exit we get porridge and not whole grains. It is not uncommon for porridge to float in excess water.

Girls, and long rice - what to change? Increase the water?

[Sasha]

Sasha, the water should be increased.