How to cook juicy pilaf in a slow cooker. Pilaf in a slow cooker – Uzbek cuisine with a modern twist
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Hello, friends!
Today I want to offer you 6 recipes for pilaf in a slow cooker for lazy people who love to eat delicious food. When you want something tasty, but don’t want to waste time on cooking, use this kitchen appliance. It is clear that in a cauldron on fire it will be tastier and fattier, but it will take a long time to cook. And when there is practically no time for cooking, this wonderful device saves you; you don’t have to control the amount of water and the friability of the rice.
Smart technology will monitor the cooking without your intervention. The pilaf turns out almost dietary and, most importantly, quickly. This pilaf contains less oil and retains more nutrients. You can cook according to the recipe book that comes with the kitchen appliance.
The main ingredient of any pilaf is rice. But you can choose any meat - it's a matter of taste. Today we will prepare 6 recipes for pilaf in a slow cooker from beef and pork, with chicken and raisins.
We divide the cooking process into two stages. The first stage is preparing the vegetables, meat and rice, which takes about 15 minutes. The second stage is cooking pilaf, which takes about one hour in the “Pilaf” mode.
Recipe for pilaf with chicken in a slow cooker
Ingredients:
- chicken legs - 300 gr.
- onion - 300 gr.
- carrots - 300 gr.
- garlic - 4 cloves
- rice - 300 gr.
- water - 500 ml.
- vegetable oil - 60 gr.
- salt, spices
Preparation:
Pour vegetable oil into the bowl until it covers the bottom. Preheat the multicooker in the “Bake, Fry, Steam” mode for several minutes.
Cut the chicken legs into portions. Cut the onion into small half rings, cut the carrots into small cubes. Place everything in the slow cooker. Select the "Fry" mode. Fry for 15-20 minutes with the lid open.
To make pilaf and not rice porridge, it is very important to choose the right rice.
To make the pilaf crumbly, it is better to choose steamed Basmati or Jasmine rice. Rice grains of these varieties have a very pleasant taste; when cooked, they swell and become twice as large.
If cooked correctly, the cereal will be crumbly, whole and soft. Rinse the rice until the water becomes clear. Add rice to bowl.
Add water. The water should cover the rice by 0.5 cm. Add a little water if necessary.
Add spices.
It is the spices that turn an ordinary side dish into a very aromatic and attractive dish. Pilaf always contains cumin with barberry, onion, garlic, cumin, herbs, paprika, and a mixture of peppers. You can purchase a ready-made set of spices, the main condition is that the spices for pilaf must be fresh.
Add salt - a universal natural flavor enhancer for any product.
Select the "Pilaf" mode. Cook covered for 25 minutes
After the beep, turn off the multicooker. Let the pilaf finish, leave it in the “Warming” mode for another 15 minutes. The pilaf is ready. Bon appetit!
Beef pilaf in a slow cooker
Prepare delicious crumbly beef pilaf in a slow cooker and save your time. Despite the simplicity of preparation, the pilaf turns out quite tasty.
Ingredients:
- beef - 400 gr.
- steamed round rice - 400 gr.
- seasoning for pilaf - 2 tsp.
- onion - 400 gr.
- carrots - 400 gr.
- garlic - 1 head
- water - 600 ml.
- salt - 1 tsp.
- sunflower oil - 80 gr.
Preparation:
Place the meat cut into medium pieces into a bowl, add chopped onions and carrots. Pour in 80 grams of sunflower oil.
Whatever pilaf you cook, always maintain the ratio of meat, carrots and onions, it should be 1:1
Close the lid, do not close the pressure valve, set the “Bake” program for 15 minutes.
After the end of the program, open the lid of the pressure cooker. Stir, add salt and add spices for pilaf. Usually there is little barberry in spices, so be sure to add barberry, it gives the pilaf a specific piquant taste.
Salt and spices should be added halfway through cooking. Next, use the device open and fry the contents for another 10 minutes to evaporate excess water.
Use only fresh, aromatic spices.
After the signal, add well-washed rice, smooth its surface, and add a little more salt.
Add approximately 600 milliliters of water. The water should cover the rice by 0.5 cm. Add a little water if necessary. Place the head of garlic, peeled from the top scales.
Cook on the “Pilaf” program, cooking time 30 minutes, high pressure.
The meat was soft and the rice was well cooked. The pilaf is ready, an incredibly aromatic and tasty dish made from ordinary ingredients. Bon appetit!
Pilaf with pork - step-by-step recipe with photos
This simple recipe will help you feed your family deliciously, and you won’t be ashamed to invite your friends to this pilaf.
Ingredients:
- pork - 500 gr.
- polished rice - 500 gr.
- seasoning for pilaf - 1 tbsp. l.
- onion - 500 gr.
- carrots - 500 gr.
- garlic - 1 head
- water - 700 ml.
- salt, spices
- sunflower oil - 80 gr.
Step-by-step preparation:
Take meat that is not fatty, without bones. Rinse well and cut into medium pieces. Place in the bottom of the bowl.
Wash the carrots, peel and cut into large strips or cubes.
Peel the onions and cut into half rings.
Salt and add spices for pilaf. Usually there is little cumin and barberry in spices, so be sure to add them, this sweet couple will give the pilaf a specific piquant taste.
Pour vegetable oil into the bowl. The amount of oil can be varied depending on the fat content of the meat, as well as your culinary preferences. Select the "Fry" mode, heat and fry the contents for 20 minutes.
Rinse the rice in cold running water until the water runs clear. Drain the water and place the rice into the bowl.
Take a head of garlic; you don’t need to completely peel it. Remove the top husk, wash the garlic, stick it and deepen it into the rice.
Pour in hot water so that the stream does not wash out the rice and expose a layer of meat; pour in the water in a thin stream over a spoon. The water should be 2 centimeters above the level of the rice.
Add salt, but remember that you already salted the meat when frying.
Close the lid. Set the valve to the “High Pressure” position. Click on the “Stew/Pilaf” button. By pressing the “+” and “-” buttons, set the time to 20 minutes.
Release the steam by turning the pressure valve, being very careful not to get burned.
Cooking pilaf takes an average of 1 hour. The greater the mass of ingredients, the more time it takes to prepare.
The result was a delicious pilaf with fluffy rice and soft pieces of meat. Serve in a large dish and top with chopped green onions. Bon appetit!
How to cook pilaf in a Polaris multicooker?
In the POLARIS pressure cooker you can prepare a tasty and healthy dish, preserving natural vitamins and nutrients, since the dishes are cooked in their own juice and require a minimum of fats and oils.
Ingredients:
- meat - 500 gr.
- steamed round rice - 500 gr.
- seasoning for pilaf - 2 tsp.
- onion - 500 gr.
- carrots - 500 gr.
- garlic - 1 head
- raisins - 25 gr.
- water - 2 mts (measuring cups)
- salt, spices
- sunflower oil
Preparation:
- Pour sunflower oil into the bowl. Set the Bake program to 30 minutes (default).
- After the signal, add the raisins. Add seasoning. Add rice. Fill with salted water. The water should cover the rice by 0.5 centimeters. Add water if necessary.
- Place the head of garlic, peeled from the top husk.
- Cook on the “Pilaf” program, time 30 minutes, high pressure.
How to cook Redmond in a slow cooker?
We will cook in the REDMOND 4502 model. The recipe is detailed, all stages are clearly written according to programs and time. All you have to do is follow the instructions and you will learn how to cook delicious pilaf.
Ingredients:
- meat - 500 gr.
- steamed rice - 2 mt
- seasoning for pilaf - 2 tsp.
- onion - 500 gr.
- carrots - 500 gr.
- garlic - 1 head
- raisins - 25 gr.
- water - 4 mst
- salt and herbs
- spices (turmeric, pepper, cumin, barberry)
- sunflower oil
Preparation:
- Pour half the sunflower oil into the bowl. Set the “Roast - Vegetables” program for 10 minutes (default).
- Place the pieces of meat into the heated oil and fry them. Add onions and then carrots. Stir. Fry until the end of the program, stirring occasionally.
- Then add the washed rice and smooth it out. Add spices and salt. Fill everything with water, add some of the remaining vegetable oil. Stick a washed, unpeeled head of garlic on top of the rice.
- Close the lid and turn on the “Cook - Express” mode for 30 minutes. Set the time manually, first select the “Time Setting” button, then “Cooking Time” until the number you need. If the liquid has not evaporated completely within the allotted time, turn on the “Keep Warm” mode for another twenty minutes.
Delicious pilaf with raisins in a slow cooker
That's all. Now you can easily cook any pilaf in a slow cooker - the way you want. I hope that I wrote everything clearly and in detail. If you have questions, write in the comments.
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The leveled surface of the rice is poured with hot water, without mixing with zirvak, so that it covers the rice by 1.5 - 2 cm. Press a head of garlic into the surface of the rice; you can add bay leaves for a “bouquet”.
Second option: combine rice with meat, vegetables and spices, and continue to fry, stirring, for 2-3 minutes until it changes color and the rice grains become transparent. Place whole garlic in the center of the bowl and, if desired, a bay leaf. Only after that boiling water is poured in, and then they do not interfere with the cooking until the end of cooking.
This favorite dish can be prepared in the same way with beef or pork. Look at the photo for our recipe for Uzbek pilaf in a slow cooker.
Some recipes for Uzbek pilaf in a slow cooker recommend soaking the rice in salt water for half an hour. It is believed that the water will take away some of the starch and the grains will not stick together. It's worth a try, but won't this lead to excessive softening of the cereal and turning it into porridge? This advice is suitable if you need to reduce the cooking time: simmer the pilaf not for 40 minutes, but only 30.
Experts advise using a rare variety of rice, “Devzira,” which is ideal for cooking, but also the most expensive. The red grain turns golden after washing. You can buy it on the market from Uzbek sellers or in an online store.
Uzbek-style pilaf, prepared in a slow cooker, is “colored” by adding spices: saffron or turmeric. The dish will not only be tasty, but also beautiful. Saffron has an exquisite bitter taste and red-brown color, but it is often counterfeited due to the high cost of this spice. Turmeric is more accessible; it will give the pilaf a golden color and enhance the specific “oriental” taste and aroma. You only need a little of it - one teaspoon, you need to add it before adding rice.
Wash down the finished pilaf with warm black or green tea with lemon.
Many housewives are trying to unravel the secrets of its preparation. They try different recipes, but not everyone manages to create a real culinary masterpiece. Now we will share some recipes and secrets that will help you create the perfect pilaf in a slow cooker.
Preparing and cooking pilaf is a special ritual for many people. The main thing in this matter is a positive attitude, and the multicooker is designed to help us. The multicooker was invented relatively recently, but immediately firmly won its rightful place in the kitchen of housewives, mainly due to the saving of time and effort on cooking, as well as the ease of use.
The most classic is lamb pilaf in a slow cooker. But this doesn't mean you can't experiment. You can cook different options: pilaf in a slow cooker with chicken, pilaf with pork in a slow cooker, pilaf with beef in a slow cooker, pilaf with mushrooms in a slow cooker, turkey pilaf in a slow cooker, pilaf with duck in a slow cooker, pilaf with seafood in a slow cooker. In addition, you can not focus on meat at all, cook the so-called. pilaf without meat in a slow cooker. This is how you get exotic types of pilaf: pilaf with vegetables in a slow cooker, fruit pilaf in a slow cooker, sweet pilaf in a slow cooker, pilaf with raisins in a slow cooker. But still, the classic, so to speak, correct pilaf in a slow cooker is Uzbek pilaf in a slow cooker. The recipe for this dish in different versions is on our website. Please note: the recipe for pilaf in a slow cooker with chicken is slightly different from the recipe for pilaf from pork in a slow cooker. Pilaf in a slow cooker with beef, the recipe also has its own nuances, just like the recipe for pilaf with lamb in a slow cooker. These differences are mainly related to cooking time, method of cutting meat, and composition of spices.
Delicious pilaf in a multicooker is, first of all, pilaf with meat in a multicooker, as well as crumbly pilaf in a multicooker. Cooking pilaf in a slow cooker requires a particularly careful approach to the choice of rice. Not just any rice is suitable for pilaf in a multicooker; it is better to take varieties of long-grain rice with grains larger than 6 mm: steamed, devzira, basmati, chungara, lazar. Some cooks are trying to do without rice. There is a known recipe for a dish called pearl barley pilaf in a slow cooker. But this is rather an experiment related to the temporary lack of rice in this cook’s house.
Pilaf is such an interesting dish that it can be prepared in a dietary version, with a minimum of fat and even without meat. Diet pilaf in a slow cooker requires its own recipe and is prepared using a special technology, but its taste is still just as aromatic and appetizing. It’s also worth trying pilaf in a pressure cooker, because it can also come in different versions.
To prepare delicious pilaf in a slow cooker, it is better to study recipes with photographs of the dish. Try to take part in training novice housewives. Prepare your pilaf in a slow cooker. Take step-by-step photographs of all stages and send them to us. We will post your recipes and photos on our website. For example, your pilaf in a slow cooker with pork, a photo and a recipe for this dish will help you feel like a master chef. So, pilaf in a slow cooker, recipes and photos for beginners, we are waiting for you.
After studying our recipes, you will know how to cook delicious pilaf in a slow cooker. There are no more questions for you about how to cook pilaf in a slow cooker with chicken, how to cook pilaf in a slow cooker with pork, in general, how to cook pilaf in a slow cooker according to any recipe. Add your own ideas to this. Improvise and create your perfect pilaf recipe!
And if you're interested, here are some tips for preparing pilaf:
The main secret of pilaf is not the composition of the products, but the technology of its preparation, strict adherence to the sequence of operations.
The ratio of meat, rice, onions, carrots should be one to one. The proportions of pilaf in a slow cooker are the same.
Carrots should never be grated; they should be cut into large cubes or strips.
To prepare pilaf, it is best to use a flat cast-iron cauldron.
During cooking, rice should not be stirred and the lid should never be opened prematurely.
If you let the pilaf sit for 30 minutes, it will taste even better.
You purchased a miracle multicooker and would like to cook crumbly pilaf in it, and not in a cauldron, but you don’t know how to do it correctly. I will be happy to share with you some secrets about... how to cook pilaf in a slow cooker so that it turns out not only crumbly, but also tasty and aromatic, and I’ll tell you a simple recipe for pilaf. At the same time, in preparing this favorite oriental dish, we will not deviate from the basic standards.
1 secret.
1. Rinse the rice 5–7 times until the water runs clear.
2. Soak the rice for 1 hour in cold salted water, then dry on a paper towel.
3. For crumbly pilaf in a slow cooker, long-grain steamed rice is better suited. Round grain usually sticks together and turns into mush with insufficient or excess water.
4. The amount of water should be 2 times more than rice.
2 secret. "Uzbek pilaf
1. Buy a shoulder or tenderloin of meat with minimal or no veining.
2. Add whole garlic to the dish and chopped carrots.
3. Use spice sets with turmeric, cumin, red pepper and barberry.
4. To make pork, lamb or beef soft, first fry the meat and only then the vegetables.
3 secret. Cooking method
1. Cooking time for pilaf in a multicooker, after adding all the products, is 30-60 minutes, depending on the type of meat. Chicken cooks much faster than the rest.
2. Instead of the “Pilaf” mode, you can set “Rice” or “Buckwheat”.
3. To correctly measure the amount of ingredients, use the multi-glass supplied with the household appliance.
4. To make the pilaf aromatic, it is advisable to leave it on heat for 15 minutes after cooking.
Step-by-step recipe for pilaf
Ingredients
3 tbsp. rice, 5–6 tbsp. water, 500 g of meat, carrots, onions, 4 cloves of garlic, a set of spices and herbs, vegetable oil, black pepper, salt.
Cooking pilaf in a slow cooker
1. Rinse the meat, cut into small pieces.
2. Pour oil into the multicooker, add the meat and cook it for 10-12 minutes on the “Frying” or “Baking” mode. Remember, chicken cooks faster than pork, lamb or beef.
3. Cut the onion into half rings, quarters or cubes.
4. Grate the carrots or chop them using immersion blender .
5. Add vegetables to the meat and continue frying for about 10 minutes.
6. After frying, place pre-washed and dried rice on top, add garlic and sprinkle with spices, salt and pepper.
7. Fill the dish with water and set the “Pilaf” mode.
8. After notifying the end of cooking, stir the pilaf and leave it in the multicooker for a while.
To decorate this oriental dish, you can use green leaves, which will add more piquancy and aroma to the finished dish. Basically, the recipe for preparing pilaf in this household appliance is not very diverse. Depending on your preference, you can cook pilaf in a slow cooker both with chicken dietary meat and with fattier meat - lamb or pork.
Bon Appetit everyone!
Every real housewife has in her notebook several universal dishes that can be prepared quickly. And this is not the only requirement; the dish must also be healthy and tasty. The multicooker is designed for just such purposes. And today we recommend preparing crumbly pilaf in a slow cooker.
Pilaf is usually cooked in cauldrons, in large cauldrons directly in the open air, over a fire. Modern housewives do not have this luxury, so a conventional multicooker can replace field conditions. Nothing is scary with it, and any dish can be prepared easily and quickly, even your family can be involved in this exciting cooking process.
And we will need products:
- rice – 1 cup or 2 multi-cups;
- pork – 300 g;
- garlic - head;
- onion – 1 pc.;
- medium carrots – 1 pc.;
- salt, black pepper powder, other seasonings - to taste;
- water – 500 ml;
- vegetable oil – 1-2 tbsp.
- In order for the rice to be crumbly, you need to pay maximum attention to this product. Namely: in order to remove gluten from this cereal, you need to rinse the rice for a long time and thoroughly. You may need to change the water 10 times, but it's worth it.
- What's next? We don’t stop because we need to dry the rice thoroughly. Once washed, place on a towel or pour into a colander and shake well.
- The next step is frying in vegetable oil before you start cooking. And a little more information about choosing a variety of rice - the “Devzira” variety is best suited for preparing this dish. This is pink round rice. Its cost is very high and not every store sells it. Therefore, we recommend choosing “Krasnodar” rice, large and round-grained.
- If you haven’t found this, you can try making pilaf from the “Basmati” variety or any steamed or unhusked rice, but you can only guess about the final result.
- If everything is ready, it's time to get started. But that’s not all yet, we all know that real, crumbly pilaf is prepared from lamb, in lamb fat, naturally, without vegetable oil. This is “pilav” - or the Uzbek national dish. This pilaf is bright, aromatic, tasty and is usually eaten with your hands. Not every housewife manages to prepare a similar pilaf, even if there is a real recipe. Therefore, in order not to waste time, not to get lost in guessing what else needs to be added to make the dish look like real Uzbek pilaf, we will simply cook the crumbly pilaf in a slow cooker.
- The rice is washed, dried and fried. What else is needed? You can get started and start by preparing the base or zirvak. It should turn out rich, then the pilaf will be bright and tasty.
- Choose pork with fat to make it tastier. Cut the meat into pieces, but not too small. Then prepare the onion: cubes, carrots - thin slices.
- You need to heat the oil in the multicooker (turn on the “Frying” or “Baking” program). Pour chopped onion into hot oil, fry until barely golden brown, then add carrots, continue frying with occasional stirring, and 10 minutes after turning on the program, add meat and stir. Fry for 5 minutes.
- After the specified time, it is allowed to add salt and pepper to the zirvak, and be sure to stir. Spices - at your discretion, if you find cumin, great - this spice gives the finished dish a special aroma.
Other seasonings specifically designed for cooking pilaf (for example, a mix of spices for pilaf) would also be useful. - What is the most important thing when preparing zirvak? These are the proportions of the ingredients: onions and carrots, as well as meat - everything should be equal.
- When the zirvak is cooked, it's time to add the rice. You just need to pour it out without stirring!
- You need to pour water over the rice (it is advisable to put the kettle in advance so as not to stop the cooking process). The water was poured out, the lid was closed, and the “Pilaf” program was installed. That's it, we're waiting for time.
- Approximately 15 minutes before turning off the multicooker, you need to open the lid to place the head of garlic directly in the center (pre-roll between your palms to remove the top dry shell), deepen it well so that it is not visible.
- Did you hear the signal? Don’t rush to open the lid, be patient, let the dish stand with the lid closed for another 30 minutes (“Warming” mode). And it's time to try!
- Prepare a flat, large dish, pour the rice in a heap, and place the meat along the edge of the plate. Bon appetit!
Crumbly pilaf in a slow cooker with chicken
Quickly and easily prepare pilaf from poultry meat: chicken or turkey. The dish will turn out to be dietary, especially if you minimize the consumption of vegetable oil. But you can’t do without frying vegetables and meat - this is a prerequisite for preparing pilaf. Otherwise, it’s no longer pilaf, but rice porridge with meat and vegetables.
To prepare the dish you will need:
- rice (Basmati variety) or other long grain – 2 cups;
- chicken (thighs/drums) – 250 g;
- medium onion – 1 pc.;
- small carrots – 1 pc.;
- oil for frying – 2 tbsp;
- spices for pilaf – 2 tsp;
- salt, ground black pepper - to taste;
- water for cooking - 5 glasses.
How to cook crumbly pilaf in a slow cooker:
- Just a warning: we use a measuring glass, which is included with the multicooker.
- Preparing the chicken, if you have chicken thighs, then try to remove the skin, cut the meat from the bone, and chop it. If it is breast, then cut into pieces. We recommend adding 1-2 chicken thighs to chicken or turkey fillet so that the pilaf is not dry.
- The carrots and onions need to be peeled, the carrots should be cut into strips (length 3 cm, thickness 0.5 mm), the onion should be finely chopped.
- You need to pour oil into the bowl of the device, turn on the “Baking” or “Frying” program. After 3 minutes, add the onion, fry for 3 minutes, then add the carrots, continue frying for 6-10 minutes, depending on the power of the device.
- Then, when the onion turns a beautiful light golden color, you need to add the meat, stir, and continue frying. Be careful not to burn the onions. Don’t forget to salt and pepper the contents of the working bowl of the device and add spices.
- Turn off the device, pour out the rice prepared in advance. If you haven’t done this before, then do it now: pour the rice into a spacious bowl, fill it with water, drain the water, fill it again, rinse it, and drain it. And so on until the water becomes clear. Or this: 1 hour before preparing this dish, pour cold water over the rice, then drain and rinse several times.
- What next: place the rice in a colander, shake it, thus getting rid of excess liquid, or dry it on a paper towel.
- Pour the rice into the meat and vegetables; no need to stir.
- “Pilaf” mode, the program duration will be set automatically. If you like garlic, feel free to add a whole head or peeled cloves of garlic.
- We don’t do anything else, we just wait for the signal, count down another 30 minutes from this moment (in the “Warming” mode) and only after that we enjoy the amazing taste of this dish. Spices, garlic, meat and pilaf - everything is harmoniously combined in this dish. We wish you bon appetit!
Crumbly pilaf in a slow cooker with beef
Instead of fatty lamb and pork, we use dietary beef. Select a neat piece without veins or fat, prepare the rest of the ingredients. The result, like any dish prepared in a slow cooker, will pleasantly please you.
Products for pilaf:
- steamed rice – 2.5 cups;
- water – 1.5 cups;
- beef – 0.5 kg;
- onion - head;
- carrots – 1 large;
- garlic – 4 cloves;
- spices for pilaf, as well as ground black pepper, salt and garlic - to taste;
- oil for frying vegetables and meat.
Preparing crumbly pilaf in a slow cooker:
- We choose long-grain rice and it can be unparboiled. We rinse many times, changing the water each time. The water should be clear, then you can stop.
- Pour the rice into a sieve or paper towel to remove excess liquid. Let it dry, let's get to the meat.
- We wash the beef and cut it into pieces, but not very small ones. Likewise - onions, and carrots in cubes. It’s better not to grate it.
- Fry the meat in the “Frying” mode in well-heated vegetable oil until lightly browned, then onions and carrots. Stir and continue frying.
- Finally add spices and salt and stir.
- The first stage of preparing crumbly pilaf in a multicooker is complete, let’s move on to almost the final part - pour the rice directly on top of the meat and vegetables, pour in water without stirring, close the lid. Pilaf mode.
- After 10 minutes, open the lid to add the peeled garlic. Cook until signal, then keep the finished dish on “Warming” for approximately 20-30 minutes.
- The finished pilaf should be poured onto a flat plate without stirring. First, rice - meat and vegetables on top. Enjoy your meal!
Sweet crumbly pilaf in a slow cooker
This is a dietary pilaf recipe that will appeal to both children and older people who watch their weight and try to eat healthy.
What to prepare for this dish:
- rice (Basmati variety) – 1 cup;
- apples, quince, pears to choose from or a mix – 2 pcs.;
- any nuts – 50 g;
- dried fruits - to taste;
- honey – 1 tbsp.
Preparing crumbly pilaf:
- Rinse the rice thoroughly until the water runs clear. It is advisable to soak in water and leave for at least 10-30 minutes.
- Dried fruits - rinse and soak in warm water for 5 minutes, drain the water, cut into fine cubes.
- Wash, peel, and cut the selected fruits into strips or cubes.
- Chop the nuts, place everything in the bowl of the device in the following order: first fruits, then nuts (we recommend adding 1 bitter almond to improve the taste and aroma of the finished dish), then dried fruits in a thin layer and prepared rice.
- You need liquid honey, pour it randomly in a thin stream directly onto the rice.
- Pour in enough water to cover the rice +1 cm with a margin. That’s it, you need to close the lid, select the “Rice” program, or “Cereals”.
- After hearing the signal, the multicooker will automatically switch to the “Warming” mode; leave the finished dish for 30-40 minutes. It’s better not to open the lid!
- As you noticed, there are no fats in this recipe; if this bothers you, grease the bowl of the device with butter before cooking, although it’s clear that everything will be great. But you can add a small piece of butter to the finished dish (if you are not on a diet). And, of course, bon appetit!