Slow Cooker Rice
By: Barnaby Dorfman
Published: Sunday, March 21, 2010 - 3:35am

Ingredients




1 cup Rice
SaIt
2 cups Water
Butter

Preparation

1 Follow directions on rice the package for proportion of rice to water. (Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups cooked). Rub CROCK-POT lightly with 1 tablespoon butter. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally. 2 When turned off, CROCK-POT will keep rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low: 8 to 10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups water or broth, 2 table- spoons butter. Salt to taste before serving.

About


Don't have a rice cooker? Try using your slow cooker!