To start, pour the rice with water, add the cream, broken or narrow strips of processed cheese, salt to taste and curry. The amount of water not exactly say, as importantly, the rice turned out sticky, if it crumbles, then it is necessary to add water. Put in the slow cooker on the "grits" for 35 minutes.

20 minutes later, opened the lid and made sure the cheese melted. Mix the rice, closed the lid and left before the end of the program.

While the rice is cooking we need to do the squid. Cleanse them from the skin and viscera, and carefully cut off the "ears" so as not to damage the carcass.

The rice is ready, remove it from the slow cooker and mix with grated cheese. Once cheese begins to melt as the rice is hot and gets even more viscous mass... of cooked rice (without cheese) I got 800 grams.

Now comes the fun part: the stockings stuffed squid rice stuffing, which is not hot, but warm. Did it with raw squid for the first time, was worried that I may break, but it was in vain, they are durable. Leave about 3 cm of the carcass without the filling to bond the toothpicks.

Turned out so well. If rice remains, does not disappear, as it itself is very tasty! Now sour cream I breed water and add curry to taste and more salt. This sauce must taste and adjust the flavor to your liking.

Now lay the stuffed squid in a bowl multivarki, pour the sauce so that they were not almost seen. Long thought what kind of program to prepare not to make the squid rubbery. Included control, chose 135 degrees and 15 minutes. The lid closed for 5 minutes, I decided to continue training under supervision. 5 minutes later everything was boiled, rubbed some cheese on top. When he heard the beep of the slow cooker, it was ready!

Here are kalbarczyk turned out! None broke and all the filling remains in its place!

So they look in the cut. Soft, creamy with a hint of curry! You can curry to add more astringency here. Bon appetit!