Crock pot rice

I consider myself an accomplished cook, and can make anything given a recipe and most of the ingredients--except RICE ! I 've never been able to cook it just right, it almost always burns or is not done. This weekend , however I had a breakthrough. I don't know if I read this somewhere, or just made it up, but I cooked the rice in a crock pot turned on hi, and it came out perfect. Twice. Has anyone ever heard of this technique ?

No, but it is probably similar to how a rice cooker works. The best way I know to cook rice is in the microwave rice cooker that is sold at Wal-Mart for less than $10. Always perfect, just follow the directions and don't lose them as they give the proportions.

I'll try the crockpot method. I currently have a rice steamer which works great for small to med. amounts. The crockpot would be for larger amounts, so I'll give it a try.

Stove-Top Rice Prep:
2-1/4 cups water heated to boiling. (or substitute chicken broth)
Stir in 1 cup rice. When it starts boiling again, reduce to simmer.
Cover and don't lift the lid until you turn off the heat 20 minutes later.
Probably one of the first things I learned to cook and it's always been foolproof for me.

I would like to know "how much" and "how long" for the crockpot version, though. Could come in handy when I have too many stovetop items going for # of burners.

WILD RICE IN THE CROCK POT

1/2 c. wild rice
1/2 c. long grain rice
1 can mushrooms & juice
1/2 c. slivered almonds
1/4 c. chopped green pepper
1/4 c. chopped onion
1/2 tsp. garlic salt
3 c. water
3 tsp. chicken bouillon
1 stick butter

Put all ingredients in the crock pot. Cook on high 3 to 4 hours.

If your cooking rice on the stove top, when the water is cold, add a teaspoon of lemon juice to it. Follow package directions and you'll come out with rice that dont stick to itself. Also, after your done, take the cover off, place a paper towel across the pot and put the lid back on.. This will help absorb the excess moisture.

But while we're sharing recipes, what I like to make in a crockpot...
Clean and cut up some carrots and put them in the bottom of the crockpot (the more the better)..
Add a box of Uncle Bens Wild Rice (the $1.50 box) ~uncooked
Add about a cup of white rice ~uncooked
Add a medium onion chopped up
Add some chicken thighs or leg quarters, add a little Lawrys seasoning salt, or just plain ol salt and pepper
Take a can of Cream of Chicken, Cream of Mushroom, and a 1/2 can of water.. Mix togethar and pour over the crockpot contents..
Turn on HIGH and let it cook 6 to 8 hours. You'll know it's done when the chicken falls off the bones..

Yo Vic...is that one can EACH of Cream of Chicken and Cream of Mushroom soup or either/or?

UncleVic, we do a variation of that recipe also. I like the idea of wild rice to add to it though.

Try adding a can of golden cream of mushroom to substitute for either the regular cream of mushroom or the cream of chicken.

Before you give on on cooking rice on the stove, try par-boiled rice. I've never gone wrong with it.

Although I don't normally advocate the use of single-purpose appliances, I really think that the use of a Rice Cooker is the way to go. After all--in Asia, where rice is frequently eaten at more than one meal per day, the Rice Cooker has become standard in every home that has electricity.

While the Sanyo model that I have is hardly state-of-the-art, it produces perfectly-cooked white rice in about 25 minutes, and very good brown rice in about 40 minutes. A few months ago, I gave my S.O. a Zojirushi "Fuzzy Logic" Rice Cooker, which is indeed, state-of-the-art. This is even quicker than my basic Sanyo cooker, and the results are even better.

If you want REAL rice, I suggest that you avoid the par-boiled and quick versions. Go to an Asian market, buy some of the real stuff and a Rice Cooker, and you will enjoy great rice with very little effort.

quote:

Originally posted by oneiron339

Yo Vic...is that one can EACH of Cream of Chicken and Cream of Mushroom soup or either/or?

Ya, 1 can of each.. Or ya can use 2 cans of the same flavor.. Let your taste buds answer that one!

Everybody cooks rice in the South, but as far as I know, nobody uses or does anything special. They just cook it, and it always seemed to turn out fine. For those of you who have eaten in the South, is the rice you cook in a rice cooker that much better than the way we cook it?