The ratio of rice and water for pilaf in a multicooker

Not every multicooker has a Pilaf mode. Therefore, we have prepared this recipe for you, according to which you can cook delicious and rich pilaf in a multicooker using the existing programs.

The Phillips multicooker will allow you to cook pilaf with chicken to a taste that is not inferior to a traditional dish from a thick-walled cauldron. For pilaf, choose good chicken meat and quality rice. We cook on the programs "Frying" and "Pilaf" and separately fry chicken and vegetables. For a multicooker of this model, the ratio of rice to water is taken 1: 1, then the pilaf will be moderately moist and crumbly.

Traditional pilaf is in no way suitable for healthy and proper nutrition. As an alternative to it, you are invited to cook no less tasty and healthy pilaf with chicken and mushrooms, because these products combine well with taste, and there are much fewer calories in such pilaf. With the "Frying" and "Stewing" programs, you will receive a fragrant and very crumbly dish in a matter of minutes.

The multi-cooker "Panasonic 18" differs from modern "girlfriends" in a smaller number of programs, but it has a "Pilaf" mode, which allows you to cook a crumbly and aromatic dish. For this multicooker, rice and water are taken in a 1: 1 ratio. Cooking pilaf with chicken. We take seasonings for it according to our taste: cumin, turmeric, saffron, etc.

According to the classic recipe, pilaf is a delicious and at the same time high-calorie dish, but in a multicooker you can cook no less delicious PP pilaf. We cook pilaf from lean meat (chicken fillet) and use a little vegetable oil, and ordinary rice can, if possible, be replaced with brown rice.

In a slow cooker, pilaf with beef turns out to be less fatty than in a frying pan or in a cauldron. Without much hassle, you will have a wonderful hearty meal for a family dinner.

A good dish for the everyday menu. Uzbek pilaf with pork is perfect for lunch or dinner. And the multicooker does an excellent job of cooking delicious pilaf.

Instead of traditional rice, pilaf can be cooked from bulgur. This is a very healthy cereal, the taste of which you will definitely like. If you do not have a cauldron, then a multicooker is suitable for preparing delicious pilaf with pork.

The Philips multicooker is able to cope with the preparation of delicious pilaf no worse than a cauldron and an Uzbek cook. Cooking this dish does not take you much time and effort, and you can deliciously feed the whole family.

This recipe is suitable not only for pilaf lovers, but also for those who monitor their diet. Pilaf with chicken in a slow cooker is nutritious and light.

The Redmond multicooker is an excellent technique for making delicious pilaf. In addition, pilaf with pork in a slow cooker turns out to be less fatty, it can be safely offered to children and pregnant women.

Pilaf with chicken legs in a slow cooker turns out to be very tasty and satisfying. This dish can be served for lunch or dinner. If you use poultry, then you need to know that it takes longer to cook purchased.

It's easy to cook delicious, mouth-watering pilaf in a slow cooker. The main thing is to know the correct proportions of rice and water so that the dish turns out to be crumbly and aromatic. Then the pilaf turns out to be simply amazing!

Making traditional pilaf is not easy at all. The multicooker "Redmond", as it has a program for this particular dish, will help you to cook with less effort and time a wonderful pilaf, which is not inferior in its qualities to those cooked in a cauldron. Cooking lamb pilaf.

The multicooker "Panasonic" has the "Pilaf" program, so in it you can easily and quickly cook crumbly pilaf with the aroma of vegetables and spices. To make pilaf tasty, meat and vegetables are pre-fried, and vegetables are cut into thin cubes, ingredients for pilaf (meat, rice, carrots and onions) are taken in a 1: 1 ratio, and water is added in a 2: 1 ratio to rice. Cooking pilaf with beef.

Sweet pilaf with dried fruits in a slow cooker will be a healthy and tasty dish for you both for a vegetarian table and for a dietary one, and children will like it. Rice crumbles well in it, and dried fruits retain their aroma and juiciness. This pilaf is flavored with any spices.

Such a variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy. Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

Why not experiment and cook pilaf with dried fruits? Such a dish turns out to be sweet, very interesting in taste, quite satisfying and attractive. Loose rice with bright fruit pieces will especially appeal to children. When serving, pilaf can be poured with honey and sprinkled with nuts - this will add benefits and additional shades of taste. So that the cereals do not stick together and give a crumbly texture, we take long-grain rice: white, steamed, brown - choose to taste. For cooking, we recommend using a multicooker - it will greatly simplify the process. However, if it is not there, it will turn out no worse on the stove.

Let's cook pilaf in a slow cooker - this will reduce the time that the hostess needs to spend on cooking. You just need to take the time to fry the ingredients and pour in the water. Further, the cooking process no longer needs to be controlled, since the multicooker creates an ideal temperature inside the bowl so that the rice and meat are softly cooked and not burnt. The pilaf turns out to be rich and crumbly.

Pilaf in a slow cooker is prepared quite simply, and the taste is not inferior to the traditional version in a cauldron. Almost every multicooker has a Pilaf program, the temperature regime of which, as a rule, changes specifically for high-quality rice preparation: first, strong heating, then the average cooking temperature and final simmering. The result is a fluffy, rich and soft pilaf. At the same time, it is very important to observe the proportions of cereals and liquid, so as not to get porridge, namely the necessary friability.

Cooking pilaf in a multicooker is simple and convenient - many people cook it that way. Let's try to diversify this dish and decorate it in a thin pita bread. In such a frame, the rice turns out to be especially tasty. In addition, the appearance of pilaf becomes much more spectacular. Shah pilaf takes a little longer to cook than the traditional version of this dish, and you will have to work harder than usual, but the result justifies the effort.

Beef has a rather specific taste and not many people like dishes from it, but pilaf from it, cooked in a slow cooker, is almost no different from the classic one with lamb. You will quickly and tasty feed your family with this dish. For pilaf, choose young beef that is free of tendons and film. Cooking pilaf with onions, carrots, steamed long-grain rice and pilaf spices.

Pilaf with minced meat is undeservedly called lazy, and not because the hostess is lazy to cook, but simply less time is spent on it than for the classic pilaf with meat. We cook pilaf in a multicooker, and your active time will take only 10 minutes. The ingredients in the recipe are designed for 2 servings, but you can increase them depending on the volume of your multicooker bowl and the number of eaters. For a multicooker, rice and water are taken in a 1: 2 ratio.

Most modern multi-cookers have a bowl volume of 5 liters (usable volume is 3 liters). This recipe shows the number of products for just such kitchen gadgets (in the USP-115OD multicooker recipe). Pilaf is cooked on the "Pilaf" or "Groats" programs, if there is no such program in your model, then cook on the "Stew" program. To make crumbly pilaf in a multicooker, and not rice porridge, the ratio of rice to water should be 1: 2.

Lean pilaf with mushrooms, cooked using a multicooker, always pleases with its taste, juiciness and crispness. Its preparation is simple and does not take much time. Any mushrooms are suitable for such pilaf, preferably long-grain rice, and spices can be added to your liking.

If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using not white rice, but red - pilaf will become even more unusual. If you prefer the usual white rice, of course, use it.

Such pilaf can be cooked both in a slow cooker and in a pan on the stove. We propose to cook it in a multicooker for reasons of saving time and effort. Pilaf looks spectacular due to colored dried fruits. They give not only an attractive color, but a rich sweetish taste. Additionally, sweeten the pilaf with honey. This dish turns out to be quite light, as it does not contain meat products. The recipe will appeal to those who love "dessert" directions in cooking.

In order not to bother with cleaning squid, you can buy already peeled or even already cut into rings. The cooking time in the kitchen will be reduced significantly. Pilaf with squid does not take long to cook, and if the seafood is already prepared, then even faster. We recommend using olive oil for frying onions: it gives a characteristic delicate aroma that will only decorate the dish.

Multicooker "Redmond" helps each owner of this kitchen gadget to easily and quickly cook pilaf. This model has a program "Pilaf", which maintains the proper temperature balance, and there is an automatic shutdown time, which prevents the pilaf from burning, even if the hostess forgets about cooking. This model gives full guarantee that the pilaf will be crumbly, juicy and tasty. For pilaf, take the flesh of the turkey thigh as the juicier and fattier part of the carcass.

Experienced culinary experts say that pilaf with shrimps should be cooked in a slightly different way than pilaf with meat, and it is undesirable to pre-fry the shrimps, otherwise they will quickly become rubbery, and they must disintegrate when pricked on a fork. This allows you to make a multicooker. For such pilaf, it is better to take peeled frozen shrimp. Any rice can be used, just not round, so that rice porridge does not turn out. Spices are added to pilaf by personal choice. Your dish will turn out to be not only tasty, but also low-calorie.

Traditionally, pilaf is prepared with lamb and pork, but replacing this meat with duck aromatic with fat, your dish will change its taste for another, no less appetizing. Duck fatty meat will make pilaf very juicy and crumbly. Cooking pilaf in a multicooker, which will speed up and simplify your work.