Red rice with turmeric - very easy to prepare, satisfying and delicious dish. In addition, this dish is an example of healthy cuisine: it consists exclusively of lean ingredients. The basis is brown rice, which has a pleasant brownish color and a delicious nutty flavor. Bright yellow turmeric gives the dish a piquant taste and a light golden hue, vegetable oil is the binding link. And the side dish was prepared using a modern kitchen gadget - a multicooker, which will save you from constantly stirring the rice during the cooking process and slightly reduce the cooking time.
The amount of ingredients is indicated for 4 servings.
Ingredients:
- Brown long-grain unpolished rice – 250 g
- Refined sunflower oil – 2 tbsp. l.
- turmeric – 1 tsp.
- salt - to taste
Cooking method for cooking red rice with turmeric and vegetable oil in a slow cooker
Place the red rice in a bowl, pour in cold water and rinse the grains in a circular motion, changing the water several times. Then transfer to a colander and rinse again running water.
Pour sunflower oil into a multi-pan and add the cereal.
Add salt to taste and season with turmeric. Mix well.
Pour in 700 ml filtered water.
Close the multicooker lid by turning the valve to the “Closed” position. Set the "Rice" mode for 35 minutes. If in your multicooker model this mode takes less time, then after the beep, set the additional time so that the total is 35 minutes.
If there is no “Rice” mode, set the “Porridge” or “Pilaf” mode. The stewing mode is also great for cooking cereals in a slow cooker.
When the beep sounds, release the steam and open the lid. Mix the rice thoroughly.
Post it brown rice with turmeric onto serving plates and serve immediately. This side dish will be an excellent addition to meat and poultry dishes, especially it goes well with stewed chicken or meat.
Among the meat dishes for this side dish, we can also recommend beef stewed with vegetables, meat zrazy with egg, baked cutlets with bechamel sauce.
By the way, for lovers of spicy turmeric, there is an amazing recipe for rainbow bread with cheese filling, baked in a slow cooker.
Bon appetit!
Step by step recipe Anna prepared red rice with turmeric in a slow cooker.
vkusnonatalie.ru
Red rice in a slow cooker
The advantages of red rice in a multicooker, in addition to the mass of useful substances and beneficial effects on the body, is the impossibility of overcooking due to the softer shell. This means that it will never turn into porridge, but if you are worried and not sure about cooking. Use a slow cooker; it will definitely never make rice porridge.
By the way, red rice has several varieties, each of which differs in taste and shade. During cooking, it happens that the water becomes pinkish in color, you should not be afraid, but if you are worried, you can drain it and get it clean.
The most important thing before cooking is to sort the rice and rinse it well; this is actually a 40% guarantee of a well-prepared dish.
Ingredients:
- glass of red rice
- 2.5 glasses of water
- olive oil or butter
Cooking red rice in a slow cooker
First, you need to sort through the rice and remove spoiled grains or small debris that is sometimes present.
Place the rice in the multicooker bowl, fill it with the specified amount of water, but to save time on cooking, we recommend pouring the component hot water. You can even use boiling water. Salt and set the cooking program to “rice”.
After the beep, taste the rice for salt, add more salt if necessary, add 2 tablespoons olive oil or creamy, stir and let it brew under a closed lid.
If the butter is frozen, turn on the “warm” program; a low temperature will help melt the butter and at the same time make our red rice in the slow cooker more tender and airy. Serve the ingredient with meat or vegetable dishes.
multivariki.ru
How to cook red rice in a slow cooker?
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 the somewhat “exotic” nature of this type.
Nevertheless, colored rice varieties are increasingly appearing on store shelves. Perhaps the red product is in greatest demand (Fig. 1).
Before you learn how to cook it correctly, you should pay attention to its nutritional benefits.
Red rice and its varieties
Rice. 2. Nutritional value red rice.
Red rice is a fairly old type of this crop. It has been grown in ancient civilizations, mainly in Asia. Moreover, he occupied a privileged place in his family, since members of royal families, as a rule, 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 world today. The most famous are its varieties:
- Short grain rice Camargue (southern France). As a result of cooking, it becomes slightly sticky.
- Himalayan red rice (India). The soft grains of this type have a complex, spicy aroma.
- Rice 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. Prized among gourmets.
Despite all the differences, all red varieties have general properties: rich in dietary fiber (Fig. 2) and high content of anthocyanins in the shell - natural pigments that give the crop its 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 its pleasant, sweet taste and good digestibility, this rice also has health benefits.
Product benefits
The increased interest in red-grained varieties 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 product’s balance in vitamins, proteins, carbohydrates, minerals, and lipids. Red rice is officially classified as a food product that helps increase immunity, reduces the risk of the occurrence and development of cancer and cardiovascular diseases, and normalizes digestion.
Special mention should be made of anthocyanins - glycoside pigments that can only appear in the human body 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 (lightly polished) products are especially valuable for a healthy diet.
Cooking red rice
From red grain cereals you can prepare large number variety of dishes. But regardless of this or that recipe, it will be tasty only if the rice cereal is properly boiled.
First of all, you need to keep in mind that red varieties take a little longer to cook than white varieties. But you should not be afraid that such rice may be overcooked, since this will be prevented by the previously mentioned unpolished shell of the grains.
Today, many manufacturers of this valuable product specifically indicate in their instructions how to prepare 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 for 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 foreign impurities and dust. In search of foreign grains, it is sorted 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). The cereal is poured with boiling water (for a glass of rice grains - approximately 500-550 ml of water). In this case, you need to make sure that the boiling water covers the layer of cereal by at least two fingers.
Then the contents of the pan are salted and boiled. After the water boils, you need 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 grains for their further use in various dishes usually wait until the water completely disappears (evaporates) from the surface of the rice. The grains themselves should be soft and well cooked.
Even if you know in general how to cook red rice, you should not neglect the following “little things”:
- Pre-soaking red rice (before cooking) reduces the time it takes to fully cook the product. Also, soaked rice becomes lighter in color when cooked.
- The rice dish is especially tasty if you sprinkle it with lemon juice (lime juice) before serving.
- Ready boiled rice can be stored in the refrigerator for no more than three days. In this case, it should be in a container under the lid.
- At healthy eating It is better not to add meat gravy to boiled red rice. In this case, the dish will be too high in calories.
Two easy recipes for red rice
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 is boiled. In a frying pan, chopped garlic and ginger root are fried in heated sesame oil. Beans are also added there. After 3-4 minutes, add rice, shrimp (defrost first), onions into the pan, add sauce and spices to taste. The contents of the frying pan, stirring, fry 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.;
- onion - 1 pc.;
- basil - 1 bunch;
- butter;
- ground red pepper.
The rice is boiled. Large mushrooms are cut into slices, small ones - into 4 parts. Vegetables are cut into cubes and fried in a frying pan in melted butter. Add mushroom slices to lightly fried vegetable cubes and, stirring constantly, fry until golden brown. The resulting mixture should be salted and peppered and added to boiled rice. This dish is especially tasty if you sprinkle the rice with chopped basil.
Instead of a conclusion
Red rice varieties are a great way to satisfy your hunger and enjoy a delicious taste.
But you still need to observe the measure. Moreover, with such a tasty product it is very difficult not to get carried away and forget about your own figure.
lediznaet.ru
How to properly cook fluffy red rice
If you look carefully at the shelves with packs of rice in a supermarket, you will notice how the recent years assortment Now it is possible to buy not only the white variety of rice familiar to any Russian, but also black, brown and red.
However, many people have a question about how to properly prepare a side dish from such cereals and what dishes it should be added to to get a tasty lunch. In the article below you can learn about the benefits of red rice as a product and the most effective ways its preparations.
The benefits and harms of red rice
For the first time, red rice began to spread throughout China, where it was served only to very rich people with high origins. Now it has become available to everyone.
In fact, of all the types available, red rice is considered the most healthy. This happens due to the fact that such grains are not subject to grinding at all. As a result, red rice completely retains all the beneficial fiber. Also, this grain is filled with a large amount of amino acids, vitamins and minerals. All this is extremely beneficial for the body.
Red rice is a real storehouse of vitamin B, phosphorus, magnesium, copper, calcium, iron and other minerals. Women who use it regularly do not experience problems with hair and nails.
Surprisingly, the magnesium in rice also helps those who experience problems with insomnia and blood pressure, and also strengthens muscle tone. Due to the presence of calcium, bone tissue is strengthened, and osteoporosis and arthritis simply will not bother you.
However, one of the main useful properties Such rice is that it is rightfully considered one of the most powerful antioxidants. With its constant use, the risk of cancer tumors decreases. The pansionides it contains improve the condition of the skin, making it more elastic and reducing the number of wrinkles.
Like any type of rice, red rice contains quite a lot of dietary fiber. Its use is beneficial for those who have digestive problems. One of the functions is to remove toxins and prevent the development of cholesterol and diabetes.
Red brown rice is one of the most... useful varieties rice and is highly popular among those who watch their diet, so in this article we will look at how long and how to properly cook red rice (for example, the popular Ruby variety) so that it turns out tasty and crumbly.
How long to cook red rice?
The cooking time for red rice depends on its variety (some varieties cook a little faster, others longer), and pre-soaking the rice in water also affects the cooking speed. Let's take a closer look at how long you need to cook red rice:
- How long to cook red rice without soaking? The average cooking time for red rice is 40 minutes after boiling water (Ruby red rice variety needs to be cooked for 30 minutes after boiling water in a pan).
- How long to cook red rice with soaking? If you pre-soak red rice in cold water by 30-60 minutes, then on average its cooking time is reduced by 2 times.
Note: if you soak red rice before cooking, it will become a little lighter and will also retain its shape better when cooked.
Having found out how long to cook red rice, we will further consider the process of preparing it, and also find out the sequence of how to properly cook red rice (for example, the “Ruby” variety).
- Ingredients: red rice - 1 cup, water - 2.5 cups, salt - to taste (about 1/3 tsp).
- Total cooking time: 40 minutes, cooking time: 40 minutes.
- Calorie content: 98 calories (per 100 grams of product).
- Cuisine: European. Type of dish: side dish. Number of servings: 2.
The sequence of cooking red rice in a saucepan is practically the same as cooking regular rice, only the cooking time and preparing the rice for cooking are different. Let's look at how to cook red rice in a saucepan step by step:
- First, purchased red rice must be carefully sorted (select small debris that may not be included).
- After the rice has been sorted, it is washed using a colander with cold water (until the water becomes clear). At this stage of cooking, red rice can be soaked in cold, clean water so that it cooks faster and retains its shape better during cooking (red rice should be soaked for 30-60 minutes).
- Place the washed rice in a saucepan and add boiled hot water in the proportion: 2.5 cups of water per 1 cup of rice and over high heat bring the water in the pan to a boil, then reduce the heat to low (the water should simmer gently) and cook the rice, covering the pan with a lid. Also at this stage add salt to taste.
- On average, red rice needs to be cooked for 40 minutes after boiling water in a pan (Ruby red rice for 30 minutes). If the rice was pre-soaked, the cooking time is reduced by 2 times. During cooking, it is necessary to remove foam on the surface of the water if it forms.
- After the cooking time has passed, check the rice for doneness (it should be soft), and all the water should boil away. If the rice is undercooked, add a little boiling water if necessary and cook for another 5-10 minutes under the lid.
- That's it! Delicious boiled red rice is cooked and ready to be served.
Note: to make red rice crumbly after cooking, you can cook it in a large volume of water and after cooking, drain off the excess water and rinse the rice using a colander with cool boiled water. With this method of cooking red rice, the pan does not need to be covered with a lid.
Calories: Not specified
Cooking time: Not specified
Many people don't even know that red rice exists. Meanwhile, it is considered one of the healthiest varieties of rice. The red color of this rice grains is achieved due to natural plant pigments, which in turn are also powerful antioxidants. Since red rice is unpolished, it retains all the beneficial substances. It is rich in complex carbohydrates, dietary fiber, iron, calcium and, of course, B vitamins and vitamin E. This wonderful rice is simply irreplaceable in dietary nutrition and will be a great find for people leading healthy image life.
Try to diversify your daily menu and prepare a very tasty pilaf from red rice, tender pork fillet and mushrooms. The pilaf turns out crumbly and has a pleasant subtle aroma.
Required Products:
- red unpolished Cambodian rice - 300 g;
- pork fillet - 500 g;
- large carrots - 1 pc.;
- fresh champignons - 300 g;
- vegetable oil - 3 tbsp. l.;
- salt;
- ground black pepper - 1/4 tsp;
- ground paprika - 1/2 tsp;
- dried barberry berries - 2 tsp;
- laurel leaf - 1 pc.
Pilaf is prepared in the Mirta MPC95 multicooker.
Recipe with photos step by step:
Rinse the pork fillet thoroughly to remove bone fragments with cold running water and dry using a paper towel.
Cut the pork into 2x2cm cubes. 
Heat 2 tablespoons well in a small frying pan vegetable oil and fry the fillet until lightly browned. Make sure that the meat is not overly fried and does not burn under any circumstances.
By the way, it turns out very tasty with white rice.
It is advisable to fry the meat before placing it in the slow cooker for two reasons: there will be no foam during cooking and the taste of the finished dish will significantly improve.
Place the rice in a colander and rinse thoroughly with cold water. 
Wash the peeled carrots and grate them on a coarse grater. 
Rinse the champignons thoroughly to remove any kind of contamination and dry.
Cut into slices 4-5 millimeters thick. 
Rinse the barberry and pour hot boiled water for about 10 minutes.
Grease the multi-pan (bottom and walls) with the remaining vegetable oil.
Pour prepared meat, red rice, carrots and champignons into it. Add ground paprika, bay leaf, ground black pepper and barberry. Add salt. Mix everything. 
Add 4 multi-cups of hot boiled water and mix thoroughly again. 
Close the multicooker lid and, accordingly, close the steam release valve.
Cook pilaf with red rice and mushrooms in a multicooker in the “Rice” mode. Cooking time 16 minutes.
After releasing the steam, open the multicooker lid.
Remove the bay leaf and mix the pilaf thoroughly. 
Now you can start serving.
Place a serving ring in the middle of a small dish or flat plate (no need to grease it with oil).
Using a teaspoon, place the pilaf tightly into the ring and smooth it out on top. 
Carefully remove the ring.
Garnish pilaf with red rice and mushrooms in a slow cooker with fragrant parsley leaves.
If you don't have a serving ring, you can pour the pilaf into a bowl and also garnish with fresh parsley.
You can serve the pilaf with sliced fresh vegetables, ketchup or tomato sauce.
Cooking tips.
1. Instead of red rice, you can use white unpolished rice.
2. Instead of fresh champignons, you can take oyster mushrooms or any other fresh mushrooms. But in this case, it is necessary to take into account the peculiarities of preparing certain mushrooms.
We also invite you to try
Mexican red rice is a traditional dish of Mexico. The interesting thing about this amazing dish is that it is seasoned with some chorizo sausage, which gives the dish a spicy kick, as well as chili peppers. Tortillas and guacamole instant cooking Excellent addition to a meal. The recipe below makes four servings.
Ingredients:
- 75 gr. sliced pork sausages;
- Two tbsp. sunflower oil;
- One chopped onion;
- 200 gr. rice (we will use long grain rice);
- Two cloves of garlic;
- 800 gr. chopped tomatoes;
- 150 gr. frozen corn;
- Half tsp. tomato puree;
- One bay leaf;
- 150 gr. frozen peas;
- Half tsp. dry chili pepper;
- 200 ml. water or vegetable broth;
- Half tsp. Sahara.
Preparation:
Heat the specified amount of vegetable oil over high heat in a frying pan. Place the chorizo sausage in the hot oil and fry, stirring occasionally, for about two minutes. Add chopped garlic and chopped onion, continue to fry for about five minutes, stirring all the time, until they become soft;
Pour rice into the frying pan and cook, stirring, for one minute, then add tomatoes along with juice, sweet corn, tomato puree, bay leaf, peas, chili if you are using it, common broth or water and sugar.
Slowly bring everything to a boil, stirring occasionally. Then we transfer the contents of the pan into the multicooker, cover the lid tightly and program the multicooker to the “pilaf” mode for about 40 minutes, until the rice becomes soft and all the liquid is absorbed into it. Season with salt to your taste.
When the rice is cooked, turn off the multicooker and let the rice brew under the lid for about five minutes. We also heat the tortillas in a slow cooker. Ready rice garnish with lime wedges and coriander. Serve with warm flatbread.
In Mexico when cooking Mexican red rice use red juicy tomatoes. If there are any, take 600 grams, remove all the seeds from the tomatoes, chop them instead of canned tomatoes and increase the amount of water or vegetable broth to 600 ml.
IN Ancient China red rice was only available to very rich and noble people. It was (and continues to be) appreciated for its high content of trace elements, vitamins and antioxidants. Nowadays, anyone who knows how to cook red rice can enjoy imperial food. Its shell is easier to digest than traditional white. For this reason, this variety is not ground, which provides such a high content of fiber, minerals and vitamins. Long grain red rice is especially prized. How to prepare it for use as a side dish? In what dishes is it appropriate to use it? These are the main questions, the answers to which will make its use not only useful, but also enjoyable.
How to cook for a side dish
For a glass of cereal, take about 800 ml of water and half a teaspoon of salt. Before cooking red rice, it is washed several times in cold water until it becomes clear (in principle, this also applies to any other variety of this cereal). Then the cereal is poured with boiling water, salted and left to simmer over low heat for about 40 minutes. Cooking time may vary depending on the specific variety of red rice (there are several). As a rule, it is indicated on the packaging. It is difficult to digest such grains, so there is no need to worry too much. All moisture should evaporate and the grains should become soft.
After this, turn off the fire, and leave the porridge to brew for another 20 minutes. You can add a little butter or olive oil to it. It turns out quite nutritious, but not heavy. This side dish is usually served with vegetables (you can also add fruit). Meat and fish are eaten with it quite rarely.
How to cook red rice with chicken and peas
To prepare a tasty, nutritious, but not heavy dish, you can use this recipe. Half a kilogram chicken fillet You will need one and a half cups of rice and green peas (you can use frozen), 2 cups of broth (preferably natural, but a cube will do), 3 bell peppers, an onion, 3 tablespoons of tomato and olive oil, a clove of garlic and salt to taste. For spices, take oregano, cayenne pepper and paprika - 1 tablespoon each.
Before cooking red rice, it is washed, the chicken is cut into medium-sized cubes, the vegetables are peeled and finely chopped. Heat the oil in a deep frying pan or saucepan and add the meat to it, frying for 5 minutes. Then add onion, garlic, bell pepper and oregano. After 3-4 minutes, add the remaining seasonings, rice and mix everything. Next comes the broth with tomato. After the liquid begins to boil, reduce the heat, add salt and cook under the lid until the broth is completely absorbed (about 25 minutes). At the end, add peas, mix and turn off after 2 minutes, leaving to brew for a while. Serve hot.
Vegetarian pilaf
Red rice is very popular among those who do not eat meat. For this reason, most recipes using it are vegetarian. For a glass of red rice, take 750 ml of water, 2 carrots and onions, 100 g of green beans, chili pepper, a spoonful of olive oil and butter. You will also need salt to taste and a few
In a saucepan, mix butter with olive oil. Peeled and chopped onions and carrots are fried on it. Then chopped beans and washed rice go there. After 5-7 minutes of frying, the mass is filled with water, salted, and chili is added. After the water boils, reduce the fire to a minimum. Cashews are chopped and fried separately, also added to pilaf. Cook until the rice is ready - about half an hour.