- This topic has 0 replies, 1 voice, and was last updated February 16, 2006 at 8:06 pm by .
- February 16, 2006 at 8:06 pm #236186
>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?
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.
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.
Michelle (Y. in upstate NY)
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