Budget Menu & Dirt Cheap Recipes General Recipes Rice in the Crockpot

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      Avatar for LissLiss
      Keymaster

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      Quote:
      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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Budget Menu & Dirt Cheap Recipes General Recipes Rice in the Crockpot