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  1. #1
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    Default Rice in the Crockpot

    Has any one had any success with rice in the crock pot? I am using a casserole type crockpot today...but my rice is either mushy around the edges, or crunchy in the middle. I usually have problems with uneven cooking with rice and beans, unless it is soupy. Does any one have a solution for this?

    MIchelle

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    Default

    >
    Has any one had any success with rice in the crock pot? I am using a
    casserole type crockpot today...but my rice is either mushy around the edges, or
    crunchy in the middle. I usually have problems with uneven cooking with rice
    and beans, unless it is soupy. Does any one have a solution for this?
    Hi Michelle,

    Cooking rice requires a different kind of style than crockpot
    cookery affords one. Crockpot cookery, even on high, is
    still based on very slow cooking. In contrast, cooking rice
    requires a cold start to boiling, at which time you turn down
    the heat to simmer and cover it for about 15 minutes,
    depending on the style of rice you're preparing. In Chinese
    cookery, for instance, you'll have what I call moon craters
    in the pot before you turn down the heat, and then you turn
    it off and don't peek for 15 minutes. Chinese rice cookery
    tends to use less water as well (and it's measured not by
    cupful but by your finger ).

    You might be better off pre-cooking the rice and then
    adding it to the rest of the ingredients in the crockpot
    about 30 minutes before the cooking is done.

    Hope that helps, Michelle.

    Warmly,
    Michelle (Y. in upstate NY)

 

 

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