Prepare all the necessary ingredients. Wash rice under running water until the water stays clear. Shift the rice in a bowl multivarki, pour water, add salt. To enable the mode "pilaf" (I have the time set automatically) - if you do not, then set the time to 60 minutes ( this is more than enough). ( I add hot boiled water to speed up the cooking process)

Carrots and onions clean.

On the stove put warm up the pan on a slow fire, pour into it sunflower oil. Cut and dice the onion finely. Put in sauce pan the onion and cook stirring occasionally until onion is transparent.

Carrots cut into cubes (if you grate it, it is much too soft). Add the carrots to the onions.

Stir, cover and simmer stirring occasionally for 5 minutes. Open the lid, add fire and fry gently. Add to the onions with the carrots, spices and a little salt (I add salt and a few pinches of curry).

While we prepare zazharku, it took 10-15 minutes to open our slow cooker, stir the rice if all the water has boiled away and the rice is not yet ready to pour some water. Disable the slow cooker is not necessary, while you mix and add ingredients all the same continues to be prepared on the mode "pilaf". In a slow cooker for rice lay out, and add spices as desired (I have cumin, curry, hmeli-suneli).

Close the lid multivarki and leave for another 5 minutes. Meanwhile prepare the peas and corn. Open cans, drain fluid. After 5-7 minutes. open the slow cooker, try rice (if not enough spices and salt added). Spread the peas and corn and stir. (I had 100g. everyone, if you want you can add more). Close and cook until fully boiling liquid (in the beginning, we set the time for 60 minutes - please look at my slow cooker - you may need less). At the end of cooking can add finely chopped herbs or sprinkle it ready-made rice.

Turn off slow cooker, stir the rice. Can leave it to infuse in the slow cooker for 20 minutes. Or serve immediately to the table.

Our Rice Color ready! Bon appetit!