Gypsy
I decided to create a special topic, otherwise the questions are repeated there. So, the speech in this topic is about simple electric drawing lights of this type
Risovarka. How to cook.

As a rule, such rice cookers are equipped with a teflon-coated pan, a plastic strainer for steam cooking, a measuring cup, and a spoon.
It is customary to measure the volume of a rice cooker in glasses of raw rice. The glass is equal to 180 ml. If it is indicated that the rice is for 5 glasses or 1 liter, then this is, roughly speaking, a two-liter saucepan. Etc.

They have at least two modes - Varka\ Cook light \ and heating\ Warm light \. The cooker is switched on with the \ Cook switch \ button, the heating is switched on automatically, but
NOTE:
• When cooking soup or stew, you must turn off the switch manually (Push Up).

You can cook in the rice cooker not only rice, but also any food. Any grains, legumes, meats, stews, fish, vegetables and even baked pies and breads.

Related videos

You can cook in a strainer on a steam at the same time as boiling rice \ or whatever \.
--
What else I will remember, I will add. You can also add information.

Useful articles

Gypsy
recipe from Apr 18, 2004
Oatmeal
Risovarka. How to cook.

Americans are already more ancient than Russians in rice-arts, which they just cook, especially in such primitive
Gypsy
This is what American students cook at the ricearks in the hostel

Risovarka. How to cook.

recipes
Gypsy
Step-by-step instructions on how to oven bread in the rice shop
Risovarka. How to cook.
Gypsy
Risovarka. How to cook.

macaroons with cheese

Gypsy
Here too macaroons with cheese but there is also video
Risovarka. How to cook.

Gypsy
bread
Risovarka. How to cook.
Gypsy
My drawing is not simple, it is with a microcomputer, but programs with the name * baked goods * she does not have. However, the instructions contain a recipe for baking, and a program for cooking rice is recommended for this. You can see what kind of pies are made in my rice room here Risovarka. How to cook.

recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11991.0
Admin

Gypsy, I did the same in the multicooker

I fried the meat in a multi in the Baking mode, prepared a large piece for the ham. I turned on the Quenching mode for 1.5 hours and left, the cartoon malfunctioned and switched to Heating.
But the ham still came out - it was ready and soft.
Gypsy
if the family has a small child, then you can cook rice for both adults and the child at the same time. Children are usually not salted and the food is cooked softer and thinner, the Japanese do it in such a heat-resistant glass.
Risovarka. How to cook.

you can boil eggs in foil at the same time
Risovarka. How to cook. Risovarka. How to cook.

or steam carrots
Risovarka. How to cook.

all of this is of course actual if there is no strainer for steam, which goes on top of the saucepan \ for example, for me, my strainer goes on the bottom of the saucepan \.
Gypsy
Quote: Oksana

GYPSY, I am addressing as a specialist in this matter!
for example, I want to put a roast, the recipe says for the stewing program, it is 2 hours, how to be in a simple rice cooker?
this fact also confuses me. that there are no modes in idle time. this is, in principle, the only difference between a rice cooker and a multicooker, as I understand it
or here is a pilaf-on a pilaf mode, too, what to do?
I found so many delicious recipes !!!!!!! j
or milk porridge mode, or I'm again talking about baked milk, it needs to be set for 4 hours, stewing, in general, my question is how to be with the programs. after all, in multi there is cooking soup, stewing, gentle cooking, for rice, baking, over high heat, etc. and in the recipes they always write which program to put on, but what about a simple rice cooker? sos
Following the usual logic ..
Roast two hours stewingequal to about 3 hours on * heating *. It is worth using a rice cooker one or two times and you will understand how this or that product is quickly prepared in it. Need a practice, to any technique, for example x \ n, you need to get used to. And then the meat happens in different ways .. the young cook quickly, the old takes a long time. I would do it like this, fry everything, bring it to a boil on * rice-cook *, then switch to * heating * and go for a walk or sleep.
The milk would also be heated to hot and switched to * reheat *.

Everything must be tried in practice. It seems to me that in different rice dishes it can turn out differently both in quality and in time, it is like with bread makers, someone bakes well, someone has a white top.
Gypsy
Quote: Oksana

wow !!!!!!!!! super!
yes, not bad, it turns out something like a shop pastry, only without preservatives, flavorings, dyes, etc.

Quote: Oksana
Did I understand correctly? it will be stewed on heating, and baking and cooking rice or pilaf on a regular
I think yes. The difference will be only in the cooking time, the amount of water, oil. Pilaf by itself first fry at high temperature, add rice, pour boiling water, it will warm up a little more and also transfer to heating .. I think so
It is also useful to go through the recipes that I gave above, where Americans often tell you what to do in case you have a simple drawing.
Anael
Yes, they mainly make puddings and creme brulee in it. Custard creams.

The maximum in it in my opinion is 80 degrees. I read it somewhere.
Gypsy
I have such experience. On September 1, I wanted to treat the child with pancakes .. I swallowed dough, turned on the rice cooker and baked three pancakes for half an hour. They were baked, of course, and the child ate them as I filled them with butter and honey, but their color was a joyless 600-watt Risovarka. In general, I realized that baking pancakes in my rice cooker is crazier.
Gypsy
Quote: Oksana

I have a counter question, but as you said, first fry and then simmer, if you make a roast. it mamma fries and needs to be stirred? or how
If there is a lot of liquid, it means it will cook, if it is dry, it will be a simple logic. In order to quickly bring to the desired temperature, if you want the taste of roastiness, not boiling, then of course you need to bring it to a * boil * first, although for reasons of dysenfection.
Of course, stirring is necessary, so that everything is fried evenly .. when it is stewed, you no longer need to stir.
--
Our family does not have baked milk and fermented milk lovers, although I used to love fermented baked milk. For the sake of sports interest, I can bubble a liter of Magazine milk and warm it up .. then I will tell you what happened.

Oksana, got what you mean. It will be fried, but this is not a heated frying pan, for pancakes, alas, the temperature is too low. I fry pancakes on fire for a minute, and their color is brown, it is possible to grill in a rice cooker .. but sooooo long, no patience is enough.
Quote: Oksana

I understand you, but if you initially fry, then this is no longer considered dietary?
Depending on the degree of roasting, there may be coals, or you can simply evaporate the liquid \ for example, frozen mushrooms \ or brown it, the more you take care of your health, the less you fry .. it is better for the stomach not to fry food at all.
Caprice
Quote: natamylove

Indeed, in a slow cooker I did not do it on heating, but on a different mode.
And on heating it can turn sour.
I let the milk boil on strong mode, then switch to slow mode. Does not turn sour.
Gypsy
Oksana, my drawing is different, not quite simple. In general, everything that I cook in it can be cooked on a regular stove. It's just that the approach is a little different, it's more convenient to cook in it, it won't burn, it won't run away if you put it on * stewing *. You can leave or sleep to come and the food is still hot, these are the advantages over the stove.
on Friday, the borschik whipped up from what was
Risovarka. How to cook. Risovarka. How to cook.

Everything is cooked, but not cooked, the color of vegetables is not lost.
I cook this borscht in a rice cooker otherwise, I don’t fry the beets, I just throw it, I don’t add vinegar .. in short, the natural color doesn’t go anywhere.
Gypsy
Experiment on baked milk from pasteurized milk from another company, fat content 3% with something.
Brought to the start of the boil and switched to heating. It was warming up for 20 hours. If you heat it longer, then I think it will be darker. With stirring, a ruddy * warbler-crust * floated up from the bottom, it sinks.
\ very difficult to photograph \
Perhaps in simple rice bars the heating temperature is higher than in mine.
Risovarka. How to cook.
Anael
Wow 20 hours. My color in MB was as you have shown for actimel, only darker and the foam itself formed on top and did not sink.
I said that we didn’t like the ghee. But now my baby just doesn't want to drink milk. I stoked again, only drinks this.
Gypsy
Quote: Oksana

how did that milk taste?
what is actimel, what is it that you drowned?
The taste was delicious. Actimel in the photo for example, to compare the color. It is very difficult to take pictures .. everything turns out to be white, no difference is visible. Then I bought this milk in a thermos with actimelyu .. it didn't turn out very tasty, I really did overexpose it .. so I went to sleep.
Ukka
Last Friday I ordered a Clatronic rice cooker from ABV technology for 224 UAH, paid on Monday, received it today !!!
Do not consider me a traitor .... I still want a cartoon !!!
So, my impressions of the rice cooker are the best! Teflon is of high quality, plastic does not stink, and the funniest thing is that the spoons of the multi and the clathronic rice cooker are exactly the same !!! I had the opportunity to compare them ... Clatronic has two modes - "cook" (cooking) and "warm" (heating), no time delay, no timer ...
Well, first of all I decided to bake "Chocolate on boiling water". I baked for 10 minutes on "cook", then it turned off (as I understood, the shutdown occurs with the help of a temperature switch) and baked on "warm" for another hour.
Mustache turned out !!!
The photo will be later in the evening in a Temko about "Chocolate on boiling water".
I am very pleased!!!
Gypsy, thank you very much for Temko, for your advice and links !!!
If not for you, I would have felt left out for a long time ...
Ukka
Here's a cake turned out

Risovarka. How to cook.

And here is the cake

Risovarka. How to cook.
IRR
Olga! Did you turn the cake over when baking? And yet - close. considering your rice cooker - what is that toggle switch in the middle - just on and off?
Ukka
IRR, Ira, I didn't turn the cake over when baking ...
You wrote correctly about the tumblers. What about you?
Can I bring a photo of your rice cooker here and we'll figure it out together?
If possible, scan your instructions, and put yours here.

Ira, do you have the "Porridge" mode, but it won't work on it? It seems to be an average temperature mode.

And yesterday at 9 pm I really wanted porridge. I washed the rice (at least for my rice cooker, 3 cups of it, fried 1 carrot and 1 onion in 1 tablespoon of vegetable oil in a skilor, and in a rice cooker.

What fluffy rice turned out! I can make crumbly rice and Azerbaijani and Uzbek pilaf on the stove, but such puffed rice has never been obtained !!!

IRR, let's write here how we mastered these or those recipes in our rice cookers!
Maybe this will help someone too, how it helped me Gypsy and this topic!
Gypsy
girls fry right in the rice cooker, it tastes more convenient and burns are excluded
very often I cook different kinds of rice with chicken wings .. cheap, very tasty and satisfying. Here's yesterday's from the fridge

Risovarka. How to cook.

fry meat \ wings in a rice cooker too, then there are spices .. vegetables .. rice .. and rice for the program \ you have it alone \ .. everything will turn out the same.
Gypsy
Quote: ukka

Ira, do you have the "Porridge" mode, but it won't work on it? It seems to be an average temperature mode.
i used to bake on cook .. kaatsa is better for me
Ukka
Gypsy? so I generally baked for 10 minutes on a cook, then it turned off and baked on Warm for 60 minutes. In general, each rice cooker in its own way, probably ...
Gypsy
ukka but did not try to turn it on again? I bake on rice so I turn it on three times

sometimes works and shuts down. but I turn it on again and that's it .. but usually it is fried until cooked as it should be without interruptions .. though I am not fond of fried too much .. when I write * fry * I mean that the product should be ready, in the sense not raw .. or so the liquid has evaporated.

the biscuit turns out in time for about an hour
but I am not fond of biscuits yet .. confusingly and there is not enough space in the kitchen, I bake something as quickly as possible, knead it with a fork, throw the fruit and put it in a rice cooker for about an hour .. you can eat it in 40 minutes, but I like it when the view is hotter
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15589.0
Ukka
This is how I got a biscuit in the Klatronic rice cooker ... The cut will be tomorrow ...

Risovarka. How to cook.
Bee
ukka, I'm very glad that you have wonderful pastries. I wonder how high the cake is?
I baked the simplest sponge cake (4 eggs, a glass of sugar and a glass of flour). I put on the program "sook", and after 4 minutes. switched to "warm". Had every 5 minutes. switch to "cook", which is very inconvenient. In general, indeed, trial and error will have to go.
marusecka

In the absence of fish and cancer, the fish, including in the absence of a multicooker, bought a Clatronic rice cooker. Take in your ranks.
I cooked rice in it, but forgot to salt it because of overexcitement. As a result, from one part I made rice porridge with milk for my son, and on the other I added frying - carrots, mushrooms, tomatoes. It turned out very well. The only thing that confused me was the volumes, since less than 3 measuring cups, as I understood you shouldn't put in the rice cooker, the output was a lot of rice. I always believed that I could cook rice porridge, but I always got a small pot of porridge. And then the specialist measured how much rice I poured into a small saucepan and how much into a rice cooker, the volume turned out to be the same, and at the exit it was 2 times more. I tried to make another omelet. It turned out.
Rina
marusecka, congratulations!
As for the fact that they forgot to salt the rice - you yourself found a way out. But what else will I say: even a culinary guru like V. Pokhlebkin advised not to salt the rice.
Bee
marusecka, congratulations on your purchase!
IRR, congratulations on the borscht! Please share the cooking technology. Otherwise I don’t understand whether to throw all the products at once or, as I used to, in a certain sequence?

Girls, measured the temperature of food in Comfort on the keep warm program = 78 degrees. The question arose: is it possible to heat milk on it?
Another question: on the prog porridge-soup 3.5 liters of room temperature water boils for 1.5-2 hours, and then it boils quietly gurgles, can this program be used as in a slow cooker?
IRR
I share. Nothing complicated. The most time-consuming thing in this matter, relatively speaking, is to peel and cut all the vegetables. The rest is ugh, 5 minutes. Borscht is cooked, as if backwards. First, put the frying in an empty saucepan - carrots, onions, beets + a spoonful of vegetable oil, and on the cook mode + tomatoes, tomato, stew a little on the porridge mode. We continue to bookmark (all at once, without bothering) - cabbage, potatoes, meat, salt. What do you usually put there? Maybe some herbs are seasonings. Maybe you don't put the beets in the roast, but put them directly into the broth. In general, do as you used to, and how delicious it is for yours. The main thing is that you don't need a frying pan here at all. You also close a couple of hours in porridge mode. And the meat will not run away and cook, well, you open it a couple of times and take a sample. If the meat hasn’t come yet, turn it off later. Not critical. I don't really respect meat broths, so sometimes I cook with beans. Time acc. less. If there is any elderly beef of retirement age, then of course you will have to cook broth and at the same time remove the foam. Then you will also have to do the frying separately. (IMHO) And from the chicken usually there is no foam, or almost no, a couple of flakes (due to the gradual and small set of tempera - this has already been discussed many times on the forum). At the same time, NOTHING is boiled in rags, everything is intact - both cabbage and potatoes. In short, it is done faster than I told you here. And don't worry, take all the recipes for an ordinary multicooker, we have the most important programs. We will be creative and combine. Hallelujah!

Quote: Bee

Girls, measured the temperature of food in Comfort on the keep warm program = 78 degrees. The question arose: is it possible to heat milk on it?
Another question: on the prog porridge soup 3.5 liters of room temperature water boils for 1.5-2 hours, and then it boils quietly gurgles, can this prog be used as in a slow cooker?
I somehow stoked milk on the heating all night - it was a little like baked milk. And when I put it to boil on a prog porridge-soup and forgot for 2 hours (another hour) and it would have been melted milk. Then I made ryazhenka out of it.
Bee
Cooked from 2 measuring cups of rice + 3 m. Art. water =
Full cup - 180 ml
marusecka
Quote: Rina72

I am looking at a simple rice cooker because of its price.I’m not afraid to put this technique in the country (I’m not always there and who decides to use it is not always predictable). And a small slow cooker will also be more in demand in the country.
If the price is the issue, then of course. The device, in principle, is not bad (or I haven't played enough yet). What I did in the rice cooker, I already wrote, only "chocolate on boiling water" for me in time, as ukka wrote, did not work out. After 5 minutes I switched from cook to warm and had to "play". As a result, all this was baked for more than 3 hours, because from below it was clear that it was ready, and from above it was unbaked dough. But I finished it off.
IRR
And finished off, how? Turned over? Top usually should not be baked, because the top ten and the multi. and the rice cooker is absent (all this has already been discussed many times.). There is even a separate branch on how to turn it over correctly in Multiv. - now I can't find it. The bottom line is to shove the smaller plate in a multi-cooker saucepan and carefully lay out the baked goods in the reverse order. And the rice cooker didn't find any Comfort, judging by the way she behaved? YUKKI Klatronic and biscuits of these types are Chocolate, it turns out better than in Comfort.

Quote: Rina72

My question about the rice cooker is: what time programs are limited?
my juice is like pilaf, buckwheat in multit, that is, until all the liquid has boiled away, then automatically for heating. Then the porridge - (porridge-soup) - slowly boils and does not turn off by itself, i.e. at your discretion. Mustache. Or what?
marusecka
Quote: IRR

And finished off, how? Turned over? The top should usually not be baked, because the top ten and the multi. and the rice cooker is absent (all this has already been discussed many times.). There is even a separate branch on how to turn it over correctly in Multiv. - now I can't find it. The bottom line is to put the smaller plate in a multi-cooker saucepan and carefully lay out the baking dish in the reverse order. And the rice cooker didn't find any Comfort, judging by the way she behaved? YUKKI Klatronic and biscuits of these types are Chocolate, it turns out better than in Comfort.
And I didn’t know that the top ten does not heat up in the cartoon. Finished off in almost the same way as you described. I turned the pastry over and waited until it was baked. Like Ukki Clatronic, I was surprised that it takes so long to bake. But apparently I overexposed it out of ignorance, but I’m unlikely to do more, because my eaters don’t really lean on such baked goods.
Bee
Enjoy the shopping!
And I’m talking about my favorite rice cooker Comfort. As it turned out, you need to adapt to it, as well as to the multicooker.
I learned how to bake BISKVIT in it: I start on the "cook" mode, and then switch to the porridge mode.
I really liked to cook borsch, it turns out rich, aromatic, potatoes are not boiled.
On the "porridge" mode, in 5 hours, we got wonderful baked milk, which absolutely did not burn and did not need to be looked after.
I liked the buckwheat-rice porridge. But rice was cooked faster than buckwheat, so it still kept it warm for about half an hour.
I also want to learn a lot. I already looked after the on / off timer for the rice cooker. And she becomes even more necessary to me.
Rina
As far as I understood, in a rice cooker (with one-button control) it is quite possible to achieve results corresponding to a multicooker, but you need to stand over it and conjure.
IRR
Yes, Rinochka. Quite right. Now I will describe the preparation of fried chicken in a cartoon and a rice cooker.
In the mult, I put baked goods on the program for 20 minutes, then turned it over to another barrel (because there is no tena on top in these pots) and also on baking for 20 minutes. that's all. In the rice cooker you need to stand and wait. She can periodically turn off. and automatically switch to heating. Therefore, it is necessary to turn it on again and again and control it so that the roasting process is in full swing. But you can achieve it. It's just about frying the chicken. With regard to soups, borscht, stewing, there is no problem. These programs in the rice cooker are her relatives. And drown milk, too, for prog stewing.
marusecka
Girls, hello!
I wrote about the Clatronic rice cooker that I really like it.On Saturday I made a poppy cake (thanks to ukke, I suggested that, in principle, you can make any biscuit in a rice cooker), the guests really liked it. I made a cake like this in the oven, so there is something to compare with. I liked it more from the rice cooker, because it turned out to be more compact and neat ... or maybe I'm biased?!, I really like my rice cooker.
Ukka, please tell me how (can you do it?) Do you cook barley? For the first time in my life I decided to cook and ... I did not understand whether I cooked the wrong way, or porridge is not to my taste.
IRR
Girls, Yucca and Marusecka, and you cooked something in your rice cooker like sauce, soup? If so, which mode? In short, what is the stronger-weaker juice or varm?
marusecka
Quote: IRR

Girls, Yucca and Marusecka, and you cooked anything in your rice cooker like sauce, soup? If so, which mode? In short, what is the stronger-weaker juice or varm?
IRR, I didn't cook the sauce, but the soup several times. The juice boils, and the warm one is heated. As I read somewhere that on cook the temperature is about 180g, and on warm about 65g. On the cook, I fry (carrots, mushrooms, etc.), then add spices and water, bring to a boil and switch to warm /
Ukka, if I do something wrong, then correct me.
Ukka
marusecka, washed the barley, soaked it for 6-8 hours (usually soaked it in the morning, cook it in the evening, or vice versa), poured the water into the rice cooker, then add water for cooking - for 1 cup of rice cooker - 3 cups of water. There won't be much water! I turn on the cook for 10-15 minutes, the Klasha itself will not switch (since there is still a lot of liquid), I switch to Warm myself and until the liquid has completely boiled away. I don’t remember the time, alas ... It turns out that, if I may say so on pearl barley, airy ...
Sometimes I add frying of onions and carrots, stewed hearts with onions when laying in a rice cooker, I replace one glass of pearl barley with a glass of buckwheat - delicious! Thanks to Admin, I suggested delicious porridge!

If something is not entirely clear, at the next brewing of pearl barley I will conduct a timing

Quote: marusecka

The juice boils, and the warm one is heated. As I read somewhere that on cook the temperature is about 180g, and on warm about 65g. On the cook, I fry (carrots, mushrooms, etc.), then add spices and water, bring to a boil and switch to warm /
Ukka, if I do something wrong, then correct me.

That's right, that's what I do, I give it a boil on cook, then warm!
Only I doubt that warm - 65 degrees, because baked goods are baked on it, I think, more. But I'm not arguing with you, but with the one who claimed it ...
IRR
Girls, Yukkochka and Marusechka, it's good that you are here to be experts in Clathronic. Yucca, why don't you cook the barley until the end on the prog rice (where the water boils and goes out). You are afraid that you will not cook ... Although pearl barley is not relevant for me. Just tell me, do you cook porridge on a prog juice (until the water boils off completely?) Or you also boil, then switch ... It's inconvenient IMHO.
marusecka
Quote: IRR

Girls, Yukkochka and Marusechka, it's good that you are here to be experts in Clathronic. Yucca, why don't you cook the barley until the end on the prog rice (where the water boils and goes out). You are afraid that you will not cook ... Although pearl barley is not relevant for me. Just tell me, do you cook porridge on a prog juice (until the water boils off completely?) Or you also boil, then switch ... It's inconvenient IMHO.
IRR, I'm not Yucca, but I will answer how I cook porridge. I fill the rice with water, put on the juice, and the rice cooker switches to varm itself ... something like that.
IRR
Quote: marusecka

IRR, congratulations! : flowers: I hope that you will be happy with the rice cooker.
I am already satisfied with one - Comfort. I will try to figure it out today in Klatronic, because I will have to part with one of them tomorrow. Marus, what doesn't boil on varma at all? purely visually in general smooth? Then, probably, you need to boil the milk, and then to heat it
avgusta24
Girls, did anyone cook milk porridge in Klatronic? Which mode and in which mode?

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