How to cook red rice in a slow cooker. How to cook ruby red rice in a slow cooker

Now let's see who has some recipes!)))

Kontakt (Shahrukh) tot...the rice is washed first in cold water for 5 minutes...then we "throw" it into the rice cooker (we even put monosodium glutomate there))) (XD's secret) for 35-40 minutes...after we dump it into obon, pour in sushi ... it takes several minutes to absorb, mix every 5-10 minutes for 30-40 minutes ... here it is) the rice is ready to make rolls)) and how are you?))

Sasha (Neima) And we have 3kg.

Rice, wash 5-6 races, then in a rice cooker for 35 minutes, then pour mitsukan into hangiri, mix every 5 minutes for 30 minutes :) :) :)

Kontakt (Shahrukh) Mitsukan? hmm ....))) what do you think hangiri?))

Sasha (Neima) E.e.e. a wooden canoe, a big one, like a wooden basin :) :) :) :)

Kontakt (Shahrukh) aaaaaaa..we call this shnyaga-obon))))

Alibek (Vayshon) you can cook rice in the same way everywhere) this will not change the taste! But I wonder who the thread will lay out the recipe for dressing for rice?)))

Denis (Randal) - the dressing is based on vinegar, and what else ... it is so smelly that in 2 months of work, I managed not to cook it at all)

Alibek (Vayshon) What are you talking about?)) I know it's vinegar) it's just that every sushi bar has its own cooking technology!

Denis (Randal) Do you have a recipe? post it, it will be interesting)

Vladimir (Yaacov) black...

in short, there are neutral, sweet and sour dressings .... how to cook, I won’t tell you ... rice is cooked in different ways, it depends on the rice cooker, the amount of water, and whether you have a special one. bag...

Max (Haamid) Mitsukan, sugar, mirin, salt, in a certain proportion, warms up on the stove until the sugar is completely dissolved, the combo is added when the sauce cools down.

Tyunechka (Gavish) And we make rice sauce a little differently - mirin, sugar, salt, mix everything in a bucket until completely dissolved. And then before direct use, pour as much as necessary into the pan and heat a little bit. Like this...)))))))))))

Alexey (Septimius) "Niyama" - for 14 kg of sugar, 2 kg of salt, Mitsukan 10 liters Mirin 2 liters, combo leaf!!!
"Little Japan"-Mitzukan 12 liters, salt 1400 grams, sugar 10.
"Maki Maki" is the same as in niyama but without mirin.
And we cook rice in a simple way, as elsewhere ...
Oops Max!! here!!! =))))

Andrey (Amul) Rice is first washed with us (rinsing time depends on... whether there is steam or not...))) Then cook for 1 hour. We use mitsukan for seasoning rice... But the recipe is very interesting!!! only 50% of its ingredients were mentioned here ... We still have a lot of things to go to bed for cooking ... That's why everyone likes our rice very much =)

Anna (Hadewig) Mitsukan, sugar, salt, lemons and orange. heat up on the stove.

Vladimir (Yaacov) Really? Rice needs to be cooked so much that it is enough until the end of the working day and that because of this there is no steam :)

Oleg (Wild) Who has what kind of rice? just don’t say that you cook all the niches ...)

Vladimir (Yaacov) Combo I don’t lay down is fundamentally outdated already :) left monosodium glutamate (E 621) can be the cause of oncological diseases, I wouldn’t particularly advise pushing :) obon-hangiri, not many people know the Japanese language, so there’s nothing fatal in the mistake, well, perhaps what if you are not trying to prove it on a dare :) Well, about the preference for rice, on this moment it is difficult in our country with Nishiki :) so there are alternatives, rice "Ho Chi" and Ashihara.

Maria (Narcisa) but what about ichiban??? sensei premium??? sansuimei (Chinese varieties) ochennama even nothing
nishiki))) they brought us a fake bag here, welded it 2 by 2 ... such plasticine turned out to be funny, even though the taj mahal system)))

Tags: How to cook ruby red rice in a slow cooker

How to cook brown rice: -150g brown rice -50g lentils - spices: cumin, cumin, cardamom, barba...

Mar 10, 2015 - I will say right away, red rice is boiled and stewed for a very long time, for its preparation ... red rice in a slow cooker rice ruby in a slow cooker.

How to cook "ruby" rice in a cuckoo slow cooker? | Topic author: Gennady

Eugene Rinse the red rice, pour it into the multicooker bowl, add water in a ratio of 1:2, salt, close the multicooker lid, select the KRUPA George mode, on the multicooker panel and press the start button.
After the beep, open the lid and try the rice for readiness, if the rice is not cooked a little, then close the multicooker and hold in the HEATING mode for another 10 minutes, try again, it should definitely be ready.

Valentin read the instructions there

Red rice Agroalliance Rubin - “Red rice, how much does it cost, how ...

May 6, 2015 - Red rice, how much it costs, what it looks like, what to do with it, how to cook. ... Since they write that rice is cooked longer than white rice, I boiled it for about 5 minutes in a saucepan, and then sent it to the Redmond slow cooker.

My kitchen - How to cook red rice - Diets

Red rice is still quite an exotic dish on our table, ... I had Ruby rice, and for a side dish for a family of four ...

Red rice "Ruby" is very good for health. Unlike childhood white rice, red rice does not undergo such enhanced processing and does not contain as much starch. Supporters proper nutrition recommend eating unpolished wild rice varieties containing more vitamins, amino acids and trace elements. The secret of the benefits of this unique product is in the preserved bran shell containing a large number of fiber. In addition to the benefits, gourmets appreciate red rice for its pleasant nutty aroma, unique taste and excellent aesthetic value. appearance. That's just with this product you need to have to work, because in case of improper preparation it will be impossible to chew. You will also have to stock up on free time, as red rice takes much longer to cook than plain white.

Ingredients for Red Rice Pilaf:

Chicken meat - 500 grams;
Rice red "Ruby" - 200 grams (1 cup);
Onion - 1 pc;
Carrots - 1 pc;
Garlic - 2 cloves;
Bulgarian pepper - 1 pc;
Water - 2.5 cups;
Salt to taste;
Olive oil for frying (can be vegetable) - 70 ml.

Red rice pilaf in a slow cooker - recipe with photo

This pilaf can be cooked both in a slow cooker and in a regular cauldron. I, for not having the latter, will do this in a slow cooker.

Pour into the multicooker bowl olive oil. It is better not to feel sorry for him, because in the process of cooking pilaf, it will rise from the bottom and soak the rice. We turn on the multicooker to warm up in the “Baking” mode.

We thoroughly wash the meat, cut it into medium-sized cubes and send it to the preheated multicooker bowl under the lid for 7-10 minutes.

In a separate pan in olive oil, lightly fry the onion, carrots, chopped into strips and Bulgarian pepper. If you switch to proper nutrition, in this case, vegetables can not be fried, or lightly fried in a grill pan without oil. Unfortunately, the pilaf itself without oil will turn out to be dry, and its use cannot be completely abandoned.

After the meat is half ready, we throw our frying to it. We mix everything well.

Ruby red rice should be thoroughly washed in a bowl, draining the water several times. Do this until the water becomes clear.

Put a glass of red rice on top of the meat and vegetables.

Pour two and a half glasses of water, salt, pepper. You can also add any spices of your choice. On top of all this beauty, lay out the garlic cloves, close the lid and set to the “normal cooking” mode for 1 hour and 20 minutes.

After some time, we get an incredibly tasty, fragrant and satisfying pilaf with Rubin red rice. The pilaf turned out very juicy, but at the same time tender.

Rice is the most popular product of many, sometimes dissimilar, national cuisines. But more often in this case they talk about white rice. But how to cook red rice is a question that raises certain doubts due to some “exoticism” of this species.

Nevertheless, colored varieties of rice are increasingly appearing on store shelves. Perhaps the red product is in the greatest demand (Fig. 1).

Before you learn how to cook it properly, you should pay attention to its nutritional benefits.

Rice. 2. The nutritional value red rice.

Red rice is one of the oldest varieties of this crop. It has been cultivated since ancient civilizations, mainly in Asia. Moreover, in his family, he occupied a privileged place, since, as a rule, members of the royal families ate it. Since ancient times, red rice has been valued for its healing properties: it was actively used in oriental medicine.

It is cultivated in different countries the world today. The most famous are its varieties:

Short-grain rice Camargue (south of France). As a result of cooking, it becomes slightly sticky.
Himalayan red rice (India). Soft grains of this species have a complex spicy aroma.
Rhys Rubin (India). Used for food and as part of religious rituals.
Thai red rice (Thailand). It has a refined taste with a pronounced aroma of flowers.
California ruby (USA). It has a more saturated (burgundy) color. Valued among gourmets.

With all the differences, all red varieties have common properties: richness in dietary fiber (Fig. 2) and a high content of anthocyanins in the shell - natural pigments that give the culture an original color.

A wide range of dishes are prepared from red rice. It is good both as an excellent side dish for meat, poultry, fish, and as a separate dish in combination, for example, with mushrooms or vegetables. In addition to a pleasant, sweet taste and good digestibility, this rice also has health benefits.

Product benefits

The increased interest in red-grained species is explained not so much by the fact that it is simply delicious, but by the high healing potential of such rice and its role in organizing a healthy diet.

Nutritionists note the balance of the product in vitamins, proteins, carbohydrates, minerals, lipids. Red rice is officially classified as a food that helps to increase immunity, reduce the risk of the onset and development of oncological and cardiovascular diseases, and normalize digestion.

Special mention should be made of anthocyanins - glycoside pigments, which in the human body can appear only with food. These are very energetic antioxidants that effectively bind oxygen radicals and prevent rapid aging and cell death.

Since anthocyanins are mainly concentrated in the bran shells of grains, unpolished (slightly polished) products are especially valuable for a healthy diet.

You can cook a wide variety of dishes from red-grained cereals. But regardless of this or that recipe, it will be delicious only when the rice groats are properly boiled.

First of all, it must be borne in mind that varieties of red shades are cooked a little longer than white varieties. But do not be afraid that such rice can be digested, as this will be prevented by the previously mentioned unpolished shell of the grains.

Today, many manufacturers of this valuable product in their instructions separately indicate how to cook it in such a way as to preserve all the beneficial taste and healing properties. But the differences here are minor. Moreover, the basic rules on how to cook red rice are so simple that they can be followed even by absolute beginners.

To begin with, dry rice should be cleaned of impurities and dust. In search of foreign grains, it is sorted out in the same way as any other rice. Cleaning is completed by washing (several times) in clean water.

You can cook rice in a slow cooker or in an ordinary saucepan (preferably with a thick bottom). Groats are poured with boiling water (about 500-550 ml of water per glass of rice grains). In this case, you need to make sure that boiling water covers a layer of cereals for at least two fingers.

Then the contents of the pan are salted and begin to boil. After the water boils, it is necessary to reduce the heat and remove the foam from the water surface. Next, cover the pan with a lid and continue to cook the rice for 30-40 minutes.

Rice. 3. Rice with shrimp and green beans.

Many chefs note that the cooking time depends on the characteristics of a particular variety. But people who know how to prepare rice groats for further use in various dishes usually wait for the complete disappearance (evaporation) of water from the surface of the rice. The grains themselves should be soft and well cooked.

Even knowing in general how to cook red rice, you should not neglect the following "little things":

Pre-soaking (before cooking) red rice reduces the time it takes to fully cook the product. Also, soaked rice becomes lighter when cooked.
A rice dish is especially tasty if sprinkled with lemon juice (lime juice) before serving.
Ready-made boiled rice can be stored in the refrigerator for no more than three days. At the same time, it should be in a container under a lid.
With a healthy diet, it is better not to add meat sauce to boiled red rice. In this case, the dish will be too high in calories.

Two Easy Red Rice Recipes

Rice with shrimp and green beans (Fig. 3)

Ingredients:

Figure 4. Red rice with mushrooms.

red rice - one and a half glasses;
frozen shrimp - 300 g;
fresh (frozen) beans - 100 g;
green onion - 1 bunch;
ginger root - 15 g;
garlic - 3 cloves;
sesame oil - 3 tablespoons;
oyster sauce - 70 g.

Boiled red rice. In a frying pan, chopped garlic and ginger root are fried in heated sesame oil. This is where the beans are added. After 3-4 minutes, put rice, shrimp (pre-thaw), onions in the pan, add sauce and spices to taste. The contents of the pan, stirring, are fried until cooked over high heat for a minute.

Red rice with mushrooms (Fig. 4)

Ingredients:

rice - one and a half glasses;
mushrooms (champignons or others) - 300 g;
medium-sized carrots - 1 pc.;
bulb - 1 pc.;
basil - 1 bunch;
butter;
ground red pepper.

Rice is boiled. Large mushrooms are cut into plates, small ones - into 4 parts. Vegetables are cut into cubes and fried in a frying pan in melted butter. Mushroom slices are added to lightly fried vegetable cubes and, stirring constantly, are fried until golden brown. The resulting mixture should be salted and peppered and added to boiled rice. It is especially delicious to eat this dish if the rice is sprinkled with chopped basil.

Instead of a conclusion

Red rice varieties are a great way to satisfy your hunger and enjoy the exquisite taste.

But still it is necessary to comply with the measure. Moreover, with such a delicious product it is very difficult not to get carried away and not forget about your own figure.

IN Ancient China only very wealthy and authoritative residents could afford red cereal. It was preferred for its beneficial minerals, vitamins and antioxidants.

According to the presented circumstance, this species is not processed in any way, which guarantees the amount of necessary and nutritional properties of this product.

Red long-grain rice is especially valued. How to prepare this product? Where to apply? Here are the main tasks, the solution of which will make it possible to make the use of rice healthy and useful.

Peculiarities

Any type of rice has its own character traits. To understand how red rice differs from its "relatives", you need to figure out what other types of cereals are.

Regular white rice- the most popular. The grain that has been polished is cooked in 20 minutes, however, the content of vitamins is less than in other types. Pilaf is most often prepared from such rice.
dark rice- the first in terms of the number of trace elements needed, however, its preparation takes 40-50 minutes. The grains are quite hard, for this reason they should be soaked for several hours before making.
Brown or brown rice- a favorite of those who care about their figure and monitor their weight.

Using unpolished red rice harmful substances are removed from the body, and the benefits of such a product are no less than those of dark cereal. The cooking time for this variety is approximately 25 minutes. Energy value the product is 350-410 kcal per hundred grams. The color of the grains can be of a different color: reddish, purple or burgundy. Of course, inside the grain has White color, red shell only.

Benefit and harm

The cereal has a positive effect on the condition of the skin, prevents its aging. The use of this product reduces the level of bad cholesterol. Rice satisfies the feeling of hunger well, which allows you not to overeat. Refers to antioxidants and does not contain gluten - cereal can be consumed by both children and allergy sufferers.

The disadvantages include the fact that the food is quite high in calories. Obese people should limit their consumption of this dish. However, eating a large portion of it is quite problematic. Patients with diabetes need to know that red cereal can provoke an increase in sugar.

How to cook?

Approximately 800 ml of water, half a teaspoon of salt are collected on a mug of seed. Rinse well in cold water before cooking. Next, the cereal is poured hot water, add salt and boil over low heat for about forty minutes. Usually the cooking time is indicated on the packaging. It is difficult to digest such cereals, you don’t have to worry about it.

The water should boil away, and the grain should become tender. Then the fire is turned off, and the cereal is left to infuse for 20 minutes. You can supplement the dish with a small amount of butter or olive oil. Porridge comes out quite high-calorie, but not heavy. It is served with vegetables (you can also use fruits). A combination with red fish and beef, chicken meat is allowed.

We sort out the grain from the dirt.
My under cold water until the latter is completely transparent, then pour into a thick-walled pan.
Add water, it must certainly cover the grain in 2 fingers.
We put salt to taste.
Let the water boil.
We remove the foam that has arisen and set the gas to a minimum. Thus, we cook the grain for forty minutes.
We leave the finished red cereal under the lid until it swells completely. If the water after cooking is cloudy, it is recommended to fill the rice with a new portion of boiling water.

When the rice is ready, you can pour the porridge with olive or butter. Red cereal will get a special taste if it is sprinkled with fresh lime. Fruits go well with this side dish for lunch.

Manufacturing in a multicooker

Pour the washed cereal into a multicooker bowl, fill with warm water, put salt to taste. Select the position of the multicooker on the position "Rice". If there is no such mode in the multicooker, choose another one - “Porridge” or “Buckwheat”. When the product is cooked, an audible signal should sound, indicating that it is ready. Remove the pan from the multicooker, salt and pepper to taste. Add lean or olive oil. Mix everything thoroughly, cover with a lid and let it brew for 5 minutes.

Cooking rice "Ruby"

From a significant list of types of rice, it is necessary to note the cereal of the Rubin variety. Its color is determined by the presence of a bran layer, which makes it possible to exclude grain deformation during the heat treatment period. That's why this dish and has a pleasant nutty scent.

Since red rice does not undergo processing, a huge amount of fiber is saved in its grains, and in addition, significant minerals and trace elements. If you can relate yourself to people who follow the principles of proper nutrition, then this recipe is for you. It is designed to reduce the degree of free radicals, and in addition, reduce and inhibit the formation of cancer cells. This contributes to good prevention of cancer.

Compound:

1 glass of rice;
50 grams butter;
salt;
600 ml of water.

First, dry red rice must be cleaned of small pebbles and other grains. To do this, rinse the grains under hot water. Next, pour the cereal with cool liquid, keeping the proportions 1:3. This is the difference with the long-grain rice recipe - 2 parts of water are used there. Putting on the fire, you must wait for the boil and salt after fifteen minutes. Boil the rice until tender, this may take fifteen to thirty minutes. Next, add butter, and a delicious and healthy side dish is ready.

The cereal product of the Rubin variety undergoes only the peeling procedure, without being polished, therefore it contains maximum amount useful components and has a beneficial effect on health. But only if you know how to cook red rice, it will keep vitamins, minerals and fiber in the right amount.

It is almost impossible to digest the component, but this does not mean that it can be kept in boiling water for a long time. Despite the density of the finished product, its upper shell is quite soft, so it is easily digested by the digestive tract. It is quite simple to prepare a tasty and healthy side dish from such rice, but you still have to learn a few rules.

Features of red rice to remember

Before you include Ruby rice in your diet, you need to familiarize yourself with a number of important points that can help you get the most out of the product:

The benefits of the product are mainly due to the features chemical composition its shells. Therefore, no matter how much the component is cooked, it is not recommended to stir it too actively and often. This can lead to flaking of fiber and other important chemical elements. In general, such rice can not be disturbed at all. If you choose the right proportion of water, the grains will not stick together.
It is not necessary to cook a traditional side dish from cereal. If you combine the product with milk and dried fruits, you can get a delicious and original dessert dish.
It is recommended to sprinkle the finished product before serving with lime or lemon juice.

Tip: To shorten the cooking time of the component, you can pre-soak it in a small amount of cold water. It is worth considering that with this approach, the finished grains will become a little lighter than usual.

The finished side dish, provided there are no additional components, can be stored in the refrigerator for up to 3 days, covered with a lid.

If you cook Rubin rice according to all the rules, then pretty soon its use will have a positive effect on the state of the digestive tract, lower blood sugar levels, accelerate the removal of harmful cholesterol from the body, and even contribute to weight loss.

How to boil red rice?

To cook the product in the traditional way, for a glass of red rice you need to take 2.5 glasses of water, a tablespoon of butter or vegetable oil, a little salt to taste. The manipulation itself will look like this:

First, "Ruby" must be carefully sorted out, removing the husk and possible pebbles. After that, we rinse the component several times in cold water until the liquid remains completely transparent.
We recline the mass in a colander, and after the excess liquid drains, we shift it into a saucepan with a thick bottom.
Fill the product with hot (!) Water. We use a ratio of 1 to 2.5 - the liquid should overlap the cereal by about 2 cm. Immediately add a little salt to taste.
We put the container on a strong fire, wait until the composition boils. After that, we reduce the heat to a minimum, cover the pan with a lid and boil the component for 40 minutes. From time to time we check the contents for the presence of foam and remove it.
If after the specified time the product has not yet reached the desired condition, we extend the processing for another 10 minutes. Ideally, all the liquid will be absorbed into the grains. The maximum cooking time is 1 hour 20 minutes.

Regardless of how much the product was cooked, drain the remaining liquid from it, if any remain, season with oil, mix with a wooden spoon and serve.

How to cook a delicious side dish of red rice with vegetables?

There are many options for how to cook red rice with vegetables. Here is one of the best ones:

For 1 cup of red rice, we take 2.5 cups of water, 0.5 cups of dried beans, half a bell pepper, 0.5 cups of canned corn, one onion, a little paprika, ground black or red pepper.
First, boil the beans until tender. If you do not want to wait a few hours, you can use a canned product. It is best to choose the option in your own juice, but be sure to rinse it thoroughly with cold boiled water. After that, the beans need to be decomposed so that they dry out a little.
We also separately boil red rice until cooked, you can add a little butter or vegetable oil to the finished product.

We clean and chop the onion. We fry it in heated vegetable oil, after which we introduce the spices used and fry again. Add beans to the frying, mix everything thoroughly, warm it up and remove from heat.
We throw the corn into a colander and dry it slightly, mix with sweet pepper cut into small cubes. We add the vegetable mixture to the pan to the beans, which we put on low heat, mix and simmer until all the components are ready. It is not worth stirring the composition too often, it will lose its structure.
Lastly, add boiled rice. We add the whole mixture, stir and keep on fire under the lid for no more than a couple of minutes. The finished dish can be sprinkled with fresh chopped herbs, a little more salt.

In addition, red rice goes well with seafood, mushrooms, meat and some offal. The only thing to remember is that it is better to cook such a cereal separately, combining it with the rest of the ingredients or a ready-made dish at the very end. If this rule is violated, then the result can be a mixture that looks like porridge, without a clear taste, texture and aroma.

Rice is not only satisfying, but also delicious food. This cereal requires a reverent attitude towards it, careful cooking and many additional spices. There are a lot of varieties of rice and each requires individual cooking.

Rice, like varieties of alcohol, can be varied, with a pronounced taste, real and original. The Jasmine variety is considered the best varieties of rice and "Basmati". Surprisingly, only a combination of all weather and natural conditions can affect the quality of the cereal crop.

An interesting fact: Basmati rice, like wine, is collected and stored for a certain time to ripen, and only then it is subject to the purification procedure. Properly aged rice has a bright taste and pleasant aroma.

oblong grains of basmati rice

How to cook Basmati:

It is worth noting that this particular rice variety is low in sodium. The glycemic index of this rice is very medium-low, which means that the energy received from the cereal will be used up during a long day.
If you translate the word "basmati" literally, then translated from Hindi (India) - it sounds like "fragrant". It is hardly possible to compare the aroma of "Basmati" with something, but connoisseurs say that it has absorbed the aroma of the forest and flowers. In fact, the cereal has a pleasant nutty flavor.
It is important to preserve the flavor of the rice during the cooking process. Such rice very much "loves" its steaming. If you don’t have a double boiler or multicooker, then the usual preparation of this cereal in a simple saucepan with a lid is also suitable.
"Basmati" does not require long cooking and a lot of water. The proportions of liquid (water or broth) and rice should be strict and slightly less than 1 to 2. Basmati can be called an elite rice variety with confidence. It is perfect for cooking a real pilaf or a simple side dish, incredibly tasty and one that will crumble into grains.

"Jasmine" - another type of elite rice. It received its unusual name only due to the fact that the cereal is distinguished by a special delicate floral aroma, saturated with flowers and nature. The grains smell so sweet that they can only be compared with a jasmine flower.

Jasmine is not for nothing called in some countries - "the bread of the world." This variety of rice was first grown only for royal families.

Jasmine is a rice that loves drought very much. It favors dry saline soil. They tried to sow this rice in many parts of the planet, but only in Thailand did he find the most comfortable conditions for himself.

white grains of Jasmine rice

How to cook Jasmine Rice:

The grains of this rice are visually oblong, but they are distinguished by their special whiteness.
After cooking, you can notice how incredibly soft and crumbly rice becomes, how snow-white it looks and tastes good.
Jasmine rice requires the right ratio of grain and water during the cooking process: a glass of rice to two glasses of water
Cook "Jasmine" should only be under a closed lid, so that the rice is sure to be soft and keep its beautiful airy shape.
From "Jasmine" you can perfectly prepare various exotic dishes, salads and even desserts

Ruby red rice: how to cook and how much?

Such unusual view rice like "ruby" is not always found on store shelves. It is distinguished not only by its high cost, but also by its uniqueness. However, such a cereal is useful in all respects. it is often prepared by raw foodists and vegetarians, as well as people who care about their health just because it is much healthier than regular white rice.

red rice "Ruby", the rules for cooking and the benefits of rice

How to cook red rice "Ruby":

Not everyone is given the first time to learn how to cook this kind of rice.
Of course, you can try to succumb to the usual cooking, but this can ruin it.
Such rice requires attention and time, only then it can turn out to be very juicy and incredibly tasty.
First of all, the beginning of work with this type of rice is its bulkhead: you should very carefully and carefully remove all extraneous husks and even pebbles from the rice, which are often found
A glass of selected rice must be very carefully washed several times with cold water. This must be done until the water after the rice is crystal clear.
A glass of rice is poured into a bowl for cooking and poured with liquid (water or broth on vegetables, as well as meat - 2.5 cups)
Rice requires cooking exclusively on medium, moderately medium heat after its first boil.
You need to cook it strictly under a tightly closed lid, you should not open it for all forty minutes
Stir the rice once or twice to avoid burning.
Each time the foam on the surface must be removed with a spoon.
If after forty minutes the rice is still not soft, it needs to be cooked for another ten minutes with the lid closed.
A spoonful of any oil is added to the finished rice and it is served as a side dish.

Red rice has such an unusual color due to its shell, which, by the way, contains a huge amount of trace elements and fiber. That is why red rice is considered one of the healthiest varieties of rice.

meat garnished with red rice

How and how much to cook regular round rice?

Round rice is one of the most popular varieties that almost every housewife cooks at home. He has excellent palatability and not expensive cost. But still, it is worth noting that not every housewife cooks this rice correctly, and for this reason it turns either into a sticky or boiled mass.

round rice, round grain rice

Round rice is different in that it can be stickier than other varieties. Round rice is ideal for making sushi and desserts.

How to cook round rice:

Round rice requires thorough rinsing. rice should be washed up to seven times, each time changing the water. After the last rinse, the water should be clear and clean. There is also such an option for washing round rice: first scald it with boiling water, and then start rinsing until clean water
Round rice requires a strict ratio of cereals and water. The exact ratio requires two glasses of liquid (vegetable or meat broth, water) and a glass of cereal
Cooking such rice requires a strong fire in the first three minutes.
Then the fire should be screwed to a minimum level and in this state, spend another seven minutes
Close the lid at the very beginning and do not open
After you have boiled the rice for ten minutes, turn off the heat and leave it in this state without opening the lid for another ten minutes
After that, the lid opens for the first time in the entire cooking period, you can add other additives to taste: oil, salt, spices

round rice cooked

How much and how to cook wild black rice?

Wild black rice is a curiosity for the everyday table. However, modern stores can offer customers this variety of rice, so you should be aware of its benefits and cooking method.

Wild black rice is rich in useful substances, thanks to its dark shell. Such rice may have a dark brown color, or it may have a shade of purple. Rice has a pleasant nutty aroma and delicate taste. The best part is that it is very simple to cook it despite its originality.

wild black rice

How to cook wild black rice:

Like any variety, this rice requires thorough washing. Requires a strict ratio of water to cereal: two to one
Rice doubles in size after washing.
Rinse the rice by hand by rubbing it in water between your palms. Repeat the procedure several times each time changing the water.
Rinsing the rice well will help you wash away all the starch that is present on its surface and as a result it will not stick together.
Best if rinsed you can leave the rice in cold water to soak. This must be done at twelve o'clock
It is advisable to cook rice in a large pot.
After your rice boils for the first time, cover the pot tightly with a lid.
Cooking time is half an hour
The time of infusion of cereals after cooking is about ten minutes, only after that it can be mixed with a spoon and seasoned as desired

boiled black wild rice

How and how much to cook rice for cabbage rolls?

Cooking delicious cabbage rolls requires pre-prepared rice. If you add raw dry rice to minced meat, as a result, during the cooking process, it will not have time to boil soft and will literally “crunch” on your teeth, and the stuffed cabbage envelopes themselves will not unfold beautifully. For the preparation of cabbage rolls, it is best to use ordinary round rice - it is the most sticky and it can hold together all the ingredients of the dish, preventing it from disintegrating and maintaining its desired shape.

Preparing rice for cabbage rolls:

Like other varieties, this type of rice requires high-quality washing. This procedure will be able to dissolve the starch on the surface of the cereal and wash it off so that the rice is not very shapeless
Cooking cereals should be in a strict ratio of the dry part to the liquid: one to 1.5
Cooking requires high heat for ten minutes
Drain hot water immediately after cooking, but you should not rinse the rice - this way you will finally wash off the last remaining starch residues that are still useful
Wait until the rice cools down to room temperature and only then add it to the minced meat. Warm round rice is the most sticky, it will help the minced meat keep its shape and thanks to this it will be easy to wrap the filling in a cabbage leaf
As a rule, such rice should not be salted during cooking, so as not to spoil the taste of the finished dish. Salt is seasoned either with minced meat, or the cabbage rolls themselves, or the sauce in which they are stewed.

rice with minced meat, formed into lumps for cooking cabbage rolls

How and how much to cook rice in pilaf?

For cooking pilaf, it is best to use long-grain rice. The ideal rice is the Basmati variety. Cooking delicious friable pilaf requires careful preparation of rice:

First of all, the rice must be thoroughly washed. It is best to use cold water for this. Rice should be washed to clean water, washing out all excess starch
So that the rice does not stick together and is not rough, it should be soaked after washing in cold water for about twenty minutes
After washing in a cauldron, melt the required amount of vegetable oil or lamb fat (original)
The soaked rice is drained and sent to hot oil, where it must be fried until completely transparent for twenty minutes.
After that, the cauldron with rice should be removed from the heat and allowed to cool.
After that, it is poured with pre-prepared salted broth or ordinary boiled water with salt. The ratio of water to rice should be 1.5 cups of liquid per cup of rice
The cauldron is placed again on a strong fire. After boiling, cover it with a lid and cook for five minutes for maximum temperature and fifteen minutes on a small one. During this time, the lid must not be opened.
After that, the rest of the ingredients for cooking pilaf are added to the rice: vegetables, meat and spices to taste.
With this preparation, the rice turns out to be friable, it absorbs all the aromas and tastes of the broth.

cooking rice for pilaf

How and how much to cook rice for salad?

Some salad recipes involve adding rice to the rest of the ingredients.

You should definitely know that the rice in the salad must be crumbly
Rice should not stick together so that each ingredient can retain its shape and the dish cannot turn into porridge.
For salad, it is best to choose varieties: wild rice, basmati or indica
Ideally, if the rice that you intend to add to the salad is steamed
Rice for salad definitely needs a quality wash to get rid of all the starch, which serves as an adhesive component.
In a salad, rice should be boiled in boiling water and high temperatures no longer than seven minutes. Let it sit for a while and then rinse with cold water

rice for salads

How and how much to cook rice for a side dish?

There are several rules for properly cooked rice for a side dish:

rice must be washed, this is the secret of its crumbly state
rice must be cooked exactly as much as indicated on the package (from 5 to 10 minutes)
rice must be cooked with the lid closed, which must not be opened during cooking and infusion
insist rice after cooking should be from five to ten minutes and only then mix, adding salt and oil to taste

rice for garnish

Rice for sushi and rolls: how to cook and how much?

For sushi and rolls, it is best to use either special Japanese rice or regular round-grain rice. By the way, manufacturers often put the simplest round rice under the label “sushi rice”. Therefore, it does not matter at all which type you prefer.

There are several rules for cooking sushi rice:

Rice must be rinsed six to seven times before cooking to clean water
cook rice in the ratio: a glass of rice and a half glass of water
you need to cook rice over high heat for exactly ten minutes and all this time you can not open the lid
after ten minutes of cooking, the fire is turned off and the rice is infused for another ten minutes
after that, the rice is laid out in a glass or wooden bowl
wait for it to cool down to body temperature
it must be flavored with rice vinegar sauce
in a warm state, rice is formed for making sushi and rolls, since only in this state is it very sticky and sticky

rice for sushi and rolls

How and how much to cook brown, brown rice?

Brown rice differs from white rice not only in the cooking process, but also in its taste and composition. It is much tastier and more aromatic than all the usual varieties, but you should spend time preparing it according to all the rules:

Rice is washed with cold water and left in clean water to swell for several hours.
After that, it should be sent to the pan and pour water (you can also pour broth if desired)
Salt should not be rice, but the water with which you will pour the cereal at the very beginning
The ratio of rice and water is approximately: 1 to 4
Wait for the water to boil and cook the rice for about half an hour
All this time the rice is cooked on a large fire.
After the cooking time has elapsed, the lid does not open and the rice is infused for another fifteen minutes
Cooked rice is seasoned with oil and mixed

brown, brown rice, cooking

How to cook rice in a slow cooker?

The presence of modern kitchen appliances greatly facilitates the process of cooking rice. As a rule, in each multicooker there is a “rice” or “cereals” mode. It is also necessary to use a multi-glass. The multi-glass will allow you to correctly measure the amounts of cereals and water.

How to cook steamed rice?

Steamed rice greatly facilitates the cooking process. The fact is that this rice undergoes a special treatment that washes out excess starch from the cereal and makes it crumbly in the dish. Parboiled rice should not be washed (except once for cleanliness) and infused in water.

Simply add water to the rice according to the instructions on the package and cook for fifteen minutes in boiling water. After that, do not open the lid, let it stand. After 15 minutes of infusion, add the oil and stir the rice.

parboiled rice

How to cook rice in a pot?

Any kind of rice can be easily cooked in a pot. To do this, you need to follow some important recommendations:

choose a pan with a thick bottom, in such dishes the rice will not burn
you need to salt the rice either immediately or already in the finished state
do not open the lid of the pot during cooking
leave the pan closed to infuse the rice after cooking

How to cook rice in water?

Rice is prepared in many ways:

on the water
in vegetable broth
in meat broth
in butter or fat

Cooking rice with water is the easiest way. You will get the perfect rich taste of cereals. At proper preparation rice will crumble and not stick together:

Rinse the rice with cold water (not warm or hot)
soak rice in cold water
Rinse rice with cold water if necessary

rice boiled in water

How to cook rice in bags?

Some food manufacturers have made cooking as easy as possible for housewives. To do this, they release rice in bags, which requires simple cooking:

Boil water in a saucepan
Drop a bag of rice into boiling water
Wait for the water to boil again and cover the pot with a lid.
Cook rice over medium heat for fifteen minutes.
After that, let the rice just stand in hot water for two to three minutes.
remove the bag of rice from the water with a fork
cut open the package and empty the contents into a dish
salt the rice to taste and season it with butter

rice in bags

In what ratio should rice be cooked so that it does not stick together?

Each individual rice variety requires individual preparation.
As a rule, the manufacturer must indicate the ratio of cereals and water on the package.
But it is important to know that the ideal ratio of cereals and water is one to one and a half.
original varieties of rice require more water (up to five glasses of water per glass of rice)
To prevent rice from sticking together, it must be thoroughly rinsed from starch before cooking, because it is this component that is the cause of its stickiness.

How to cook rice in a steamer?

A double boiler allows not only to facilitate the cooking process, but also to cook the most delicious and beautiful friable rice.
Pour the required amount of water into the container of the steamer
rice should be poured into a special bowl for cereals
Turn on the steamer in normal mode and follow the process
Estimated cooking time for rice is half an hour.

cooking rice in a steamer

How to cook rice in milk?

Rice is often boiled in milk. The result is a sweet dish for children, which is often called "Dairy"
The dish should be carefully cooked so that it does not turn into an unpleasant homogeneous porridge.
You can use any kind of rice for this dish, but round rice works best.
If you want a sufficiently liquid "Milk" rice should be pre-cooked until half cooked
To do this, rinse the rice in cold water and cook in a saucepan for high temperature within five minutes
After that, rinse the rice again with cold water and add it to the boiling milk.
Boil milk porridge for another fifteen minutes, add sugar and leave on the lid for a while until it cools.

rice porrige on milk

How to cook rice in the microwave?

It turns out that rice can also be cooked in the microwave:

This type of rice requires special cookware with a heat-resistant lid.
add two cups of rice and four cups of water, salt, oil to the dishes
the dishes are covered with a lid and put in the oven for 15 minutes
after that, the lid is opened and put back into the oven for 15 minutes

How long to cook rice until half cooked?

In some cases, it is necessary to cook rice until half cooked.
for this, you should also carry out the washing procedure
cook rice after boiling water for about five minutes over high heat with the lid closed
after that, it is infused for another two minutes with the lid closed

How to cook rice for meatballs?

The main purpose of rice in meatballs is to stick all the ingredients together and keep the shape of the meatballs.
Rice in meatballs should be added, pre-cooked until half cooked
Salting rice is not worth it, meat or meatball sauce is salted
use round rice for meatballs - it is the most sticky of all varieties

How do the Japanese and Chinese cook rice?

Depending on the recipe, the Japanese cook rice in different ways:

rice can be boiled in meat and vegetable broth
rice fry in hot oil
rice cooked in a steamer

After cooking, the rice is infused and poured over with a specially prepared rice vinegar sauce.

How to cook rice for weight loss?

Rice is a fairly high-calorie cereal, but it is useful to eat it during a diet. However, if you want to lose weight, you must follow some rules for cooking rice:

if possible, give preference to the original varieties of rice: black, brown, red, brown
rice should not be salted during cooking and no oil should be added to it
rice is thoroughly washed before cooking to wash out the maximum amount of starch from it
rice should be eaten in limited quantities and only in addition to vegetables, not mixed with meat, dairy products or fruits

Video: "How to cook friable rice?"

Red unpolished rice owes its benefits to a shell rich in minerals, fiber and vitamins. Anthocyanins, which color the surface of grains, are powerful antioxidants. Due to the dense shell, cooked rice is crumbly.

Regular consumption of such a cereal in food has a beneficial effect on the entire body: intestinal function improves, weight, cholesterol and blood sugar levels decrease.

Features of varieties

Iran is considered the birthplace of rice, but now cereals are grown in many countries with a humid subtropical climate. Such varieties are especially popular in Asia. In ancient China and Japan, such rice was revered as sacred. In the old days, it was served only in noble houses and temples. The main food product of the inhabitants of highland Tibet is Bhutanese red rice. Its grains are medium in size and relatively soft shell. After cooking, they become pale pink and slightly sticky.

Indians prefer the ruby variety - rice with a dark brown color and a dense structure. In Thailand, long-grain cereals are cultivated with a delicate shell, mild flavor and complex aroma, consisting of bread and milk notes. In Europe, red rice is grown in southern France - in the province of Camargue. Among gourmets, the Californian ruby variety, which grows in the US states of Georgia and South Carolina, is especially appreciated. This rice has a dark, rather burgundy hue. Such a cereal, cooked correctly in a slow cooker, retains all the valuable substances, which attracts people leading healthy lifestyle life.

Cooking preparation

Unpolished red rice must be sorted out before cooking. To make it easier to detect garbage and bad grains, grits are poured on a flat surface in small portions. Then it is distributed in one layer. After removing everything superfluous from the handful (pebbles, husks, darkened or crushed grains), the procedure is repeated with the next portion. The groats cleaned from impurities are washed several times with cold water. Do this until the liquid is no longer cloudy.

How long does it take to cook rice?

In a saucepan, red grains are boiled on average for 30–40 minutes. In a slow cooker, the cooking process lasts a little longer - 40-60 minutes. Pre-soaking allows you to shorten the cooking time. Rice is kept in cold water for 2-3 hours, in hot water (not higher than 60 degrees) - an hour.

How much liquid is taken per glass of cereal?

The ideal ratio is two to one, but in the case of round-grain red rice, you can use 3 cups, as it absorbs moisture more. After soaking, drain excess water. The cereal is transferred either to a pan with a thick bottom, or to a multicooker bowl.

Cooking method: step by step instructions

To prepare a side dish for three people, take 600 ml of water, 200 g (or a glass) of red rice, 0.5 teaspoon of salt and a tablespoon of vegetable oil. In this case, strict observance of the proportions of liquid and cereals is a guarantee that the dish will eventually turn out to be crumbly and tasty.

How to cook rice side dish in the traditional way?

Pour cold water into a bowl with cereal. Salt the rice and put on a large fire.
Remove the foam that appeared during boiling with a slotted spoon. Next, lower the heat and cover the pot with a lid.
After 30-40 minutes, check for softness. If the cereal is not ready yet, cook it for 10 minutes.
Turn off the fire. Let the rice stand covered for 5 minutes.
Add oil, mix everything.

Sometimes during the cooking process, the water in which the rice is boiled turns dirty red. If desired, it can be changed to clean 5 minutes after boiling. In this case, the garnish is salted at the end, and not at the beginning.

Cooking in a multicooker

Pour prepared cereals in a multicooker bowl with hot water, add salt.
Set the program "rice". If there is no such mode in the multicooker, choose another one - “porridge” or “buckwheat”.
Wait for the sound signal. Taking out the bowl from the multicooker, try the dish for salt.
Add vegetable oil. Mix everything, close the lid and let it brew for 5 minutes.

Combination with other products

Red rice cooked in a saucepan or slow cooker, sprinkled with lemon juice before serving, is an independent, quite nutritious and tasty dish. At the same time, it can be added to salads or served as a side dish. It goes well with various vegetables: carrots, zucchini, bell pepper, cauliflower, spinach. Based on red rice and mushrooms, you can cook a delicious vegetarian pilaf. A great idea for a hearty breakfast is porridge made from cereals, dried fruits, nuts, and honey.

Vegans and Orthodox believers in the days of strict fasting should cook "kiribat" - Sri Lankan rice pudding. Its peculiarity lies in the fact that red rice is cooked not in water, but in coconut milk. Cereals take 1 kg, liquids - 1.75 liters. Salt (0.5 tsp.) and vegetable oil (2 tablespoons) are added. Next, the finished porridge is laid out in a mold with a side. The height of the rice layer should be 2-2.5 cm. After the pudding is baked and cooled, it is cut into diamonds. Traditionally, "kiribat" is served with a spicy appetizer "pol sambol", but you can also with sweet sauces - fruit or vanilla.

Nevertheless, colored varieties of rice are increasingly appearing on store shelves. Perhaps the red product is in the greatest demand (Fig. 1).

Before you learn how to cook it properly, you should pay attention to its nutritional benefits.

Rice. 2. Nutritional value of red rice.

It is cultivated in different countries of the world today. The most famous are its varieties:

Short-grain rice Camargue (south of France). As a result of cooking, it becomes slightly sticky.
Himalayan red rice (India). Soft grains of this species have a complex spicy aroma.
Rhys Rubin (India). Used for food and as part of religious rituals.
Thai red rice (Thailand). It has a refined taste with a pronounced aroma of flowers.
California ruby (USA). It has a more saturated (burgundy) color. Valued among gourmets.

With all the differences, all red varieties have common properties: rich in dietary fiber (Fig. 2) and a high content of anthocyanins in the shell - natural pigments that give the culture an original color.

Product benefits

Since anthocyanins are mainly concentrated in the bran shells of grains, unpolished (slightly polished) products are especially valuable for a healthy diet.

You can cook a wide variety of dishes from red-grained cereals. But regardless of this or that recipe, it will be delicious only when the rice groats are properly boiled.

Rice. 3. Rice with shrimp and green beans.

Even knowing in general how to cook red rice, you should not neglect the following "little things":

Pre-soaking (before cooking) red rice reduces the time it takes to fully cook the product. Also, soaked rice becomes lighter when cooked.
A rice dish is especially tasty if sprinkled with lemon juice (lime juice) before serving.
Ready-made boiled rice can be stored in the refrigerator for no more than three days. At the same time, it should be in a container under a lid.
With a healthy diet, it is better not to add meat sauce to boiled red rice. In this case, the dish will be too high in calories.

Two Easy Red Rice Recipes

Rice with shrimp and green beans (Fig. 3)

Ingredients:

Figure 4. Red rice with mushrooms.

red rice - one and a half glasses;
frozen shrimp - 300 g;
fresh (frozen) beans - 100 g;
green onion - 1 bunch;
ginger root - 15 g;
garlic - 3 cloves;
sesame oil - 3 tablespoons;
oyster sauce - 70 g.

Red rice with mushrooms (Fig. 4)

Ingredients:

rice - one and a half glasses;
mushrooms (champignons or others) - 300 g;
medium-sized carrots - 1 pc.;
bulb - 1 pc.;
basil - 1 bunch;
butter;
ground red pepper.

Instead of a conclusion

Red rice varieties are a great way to satisfy your hunger and enjoy the exquisite taste.

But still it is necessary to comply with the measure. Moreover, with such a delicious product it is very difficult not to get carried away and not forget about your own figure.

From a large list of varieties of rice, ruby \u200b\u200band or red rice should be distinguished. Its color is due to the presence of a bran shell, which allows the grain to avoid deformation during heat treatment. This is also due to the pleasant nutty aroma of the finished dish. Also, red rice is not polished, so that the grains retain a huge amount of fiber, as well as valuable minerals, amino acids and vitamins. If you follow a healthy and proper diet - this product is definitely for you.

In ancient times, only the imperial families ate red rice, moreover, rice was used for medicinal purposes. Since this cereal is a powerful antioxidant, it is able to reduce the level of free radicals in the body, as well as reduce the chances of the appearance and development of cancer.

Given the recently increased craving of the population for a healthy diet, red rice is gaining more and more popularity. There is no evidence that red rice can harm the body. Therefore, it can and should be included in the diet of children and adults, including allergy sufferers and diabetics. However, if you carefully monitor your weight, then you should not abuse rice - its calorie content is 400 kcal per 100 g.

How to cook red rice (Rice Ruby)

List of ingredients:

1 cup red rice
50 g butter,
table salt to taste,
3 glasses of water.

And although it seems that you need to have some special skills to cook red rice, this is not so. First, dry red rice needs to be sorted out for foreign inclusions - small stones, other grains in a hard shell. Rinse the rice several times under running water. Then pour water over the rice in a ratio of 1 to 3. This is one of the differences between cooking red rice and cooking long-grain or round rice - it uses two parts of water. After putting the rice on the fire, wait for the water to boil and after 15 minutes add salt. By the way, rice perfectly absorbs it. After adding the salt, cook the rice until cooked through - it may take 15 to 30 minutes. By the way, rice is almost impossible to digest.
Drain the cooked red rice in a colander and rinse with running water. Then put a piece of butter or a spoonful of olive oil - a tasty and healthy side dish is ready.

Other Red Rice Recipes

If you decide to cook Ruby rice with other ingredients, such as vegetables, meat or mushrooms, then it is advisable to boil the rice for 20 minutes first. Then it will become softer and will be "ready" to meet with other ingredients in the pan.

Red rice can be used to prepare many different dishes, from side dishes to desserts. Sweet puddings, casseroles, original exotic salads are prepared from it. Rice can act as a filling for dolma, eggs, fish, meat rolls, pita bread, vegetables and mushrooms. Also, red rice goes well with legumes: beans, peas, lentils.

Our website has

Red rice recipe in a slow cooker

Ingredients:

1 cup red rice
2.5-3 glasses of water,
Vegetable oil - 2 tablespoons,
Garlic - a couple of cloves,
Salt.

Cooking process:

Sort rice, wash. Pour into a multicooker bowl and fill with water. Salt, season with oil. For flavor, add garlic, you can not peel it.

Select the "milk porridge" program and cook until the signal. Rice in a slow cooker should not be washed. The garnish is completely ready for use.

Bon appetit!

Sincerely, Anyuta.

How to cook red rice in a slow cooker. How to cook ruby ​​red rice in a slow cooker

How to cook brown rice: -150g brown rice -50g lentils - spices: cumin, cumin, cardamom, barba...

How to cook "ruby" rice in a cuckoo slow cooker? | Topic author: Gennady

Red rice Agroalliance Rubin - “Red rice, how much does it cost, how ...

My kitchen - How to cook red rice - Diets

Ingredients for Red Rice Pilaf:

Red rice pilaf in a slow cooker - recipe with photo

Product benefits

Two Easy Red Rice Recipes

Instead of a conclusion

Peculiarities

Benefit and harm

How to cook?

Manufacturing in a multicooker

Cooking rice "Ruby"

Features of red rice to remember

How to boil red rice?

How to cook a delicious side dish of red rice with vegetables?

Ruby red rice: how to cook and how much?

How and how much to cook regular round rice?

How much and how to cook wild black rice?

How and how much to cook rice for cabbage rolls?

How and how much to cook rice in pilaf?

How and how much to cook rice for salad?

How and how much to cook rice for a side dish?

Rice for sushi and rolls: how to cook and how much?

How and how much to cook brown, brown rice?

How to cook rice in a slow cooker?

How to cook steamed rice?

How to cook rice in a pot?

How to cook rice in water?

How to cook rice in bags?

In what ratio should rice be cooked so that it does not stick together?

How to cook rice in a steamer?

How to cook rice in milk?

How to cook rice in the microwave?

How long to cook rice until half cooked?

How to cook rice for meatballs?

How do the Japanese and Chinese cook rice?

How to cook rice for weight loss?

Video: "How to cook friable rice?"

Features of varieties

Cooking preparation

How long does it take to cook rice?

How much liquid is taken per glass of cereal?

Cooking method: step by step instructions

Cooking in a multicooker

Combination with other products

Product benefits

Two Easy Red Rice Recipes

Instead of a conclusion

How to cook red rice (Rice Ruby)

Red rice recipe in a slow cooker

Ingredients:

Cooking process:

You might be interested:

Categories

Latest Articles

Advertising

How to cook red rice in a slow cooker. How to cook ruby red rice in a slow cooker