In article >, ~patches~
> wrote:
>Melba's Jammin' wrote:
>
>> In article >, Sheryl Rosen
>> > wrote:
>>
>>>Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
>>>Not a rice cooker, a crock pot.
>> (snippage)
>>
>>>I'd rather not have to buy a separate rice cooker if I already have
>>>an appliance that will do the job.
>>
>> Not an appliance as we usually think of them, but a kettle on the stove.
>> Do it on the weekend and you'll have rice in the fridge for at least a
>> couple days. Somehow the crockpot idea just doesn't ring true with me
>> -- the rice would be sitting in water until (long time?) the heat got up
>> to cooking temp. I think trying to time it would be a bitch unless you
>> get reliable input from someone who's actually done it. But what do I
>> know? I'm from the boil-the-hell-out-of-it school of cooking brown rice
>> and wild rice. I nuke white rice. Good luck with it.
>
>I agree with you on pre-cooking the rice on the weekend. I think the
>rice sitting in water for awhile before the timer went off and the slow
>cooker finally warming up would result in a rice with the texture of
>that horrid Minute Rice or worse. If the OP has a vacuum sealer she
>could try a trick I've used several times for a couple of my kids in
>their care packs. Cook the rice as planned then allow to cool. Place
>the desired amount in vacuum bags along with any seasonings or additions
>you want. Vacuum seal then freeze. The rice can then be warmed up one
>of two ways - microwave or boil in the bag. Some of the combos we enjoy
>are - cheese & broccoli, white or brown rice & butter, white rice &
>seasoned tomatoes, white or brown rice & mushroom sauce, pork fried
>rice. I'm working at getting them out of the white rice thing but they
>love the stuff. Oh and I very seldom ever cook any kind of rice in
>plain water. I use stocks or broths or juices. I only use water if I'm
>making a plain white rice. Try using a pork or beef broth when cooking
>rice that will later be used for pork or beef fried rice. It really
>adds a lot of flavour!

Bloke I know puts a teaspoon of curry powder into the water when
cooking white rice by the absorption method (i.e. 1:2 rice:water) for
himself. Tried it the other day, pretty good too.

Cheers, Phred.

--
LID