| cooking rice
Posted: 4/9/2008 7:11:21 AM | Hello,
Hope someone can help me or give me there opinion. I was looking at slow cookers at the store the other day and one of them said it can cook rice. Does that mean all can cook rice? I checked the manual on mine but there was nothing saying it can. Does anybody know? I know weird question. But have been wondering for a while. Thank you in advance.
Kaypey | |
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| cooking rice
Posted: 4/9/2008 9:03:56 AM | I prefer getting cooked rice in 30-45 minutes but if you have the patience, slow cookers can cook rice.
Here's a recipe I found using Google:
http://www.fabulousfoods.com/recipes/side/grains/crkpotrice.html
1 cup regular raw, white rice
1 cup water
2 teaspoons salt
1 tablespoon butter
Place all ingredients together in crockpot. Cover and cook on LOW for 6 to 8 hours. | |
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| cooking rice
Posted: 4/9/2008 9:49:00 AM | To answer your question - yes I believe that all slow cookers would be able to cook rice - although it would be expensive in terms of time.
Have you considered a rice cooker? I don't have the patience to cook rice in a slow cooker unless I'm using it as a base for some other dish - eg a roast that I'm cooking with veggies etc. I do however LOVE my rice cooker. I haven't burnt rice since I finally got a rice cooker. (Always had this issue of wandering off while the rice was cooking...not a good idea with rice.) | |
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| cooking rice
Posted: 4/9/2008 10:00:16 AM | | Usually yes, slow cookers (crock pots) will do rice fine. A couple of things to note BEFORE you use them for rice... Don't use 'instant rice' it turns to moosh and needs a chisel to clean the pot. Rinse the rice first in HOT water and drain. That gets any excess starch off and helps prevent clumps. LOWEST setting. I had best luck with a little extra liquid and butter or oil. 5 or 6 hours, I think for time. Much longer and you get rice moosh. Tastes pretty OK, but only really good for breakfast with a little cinnamon sugar or maple syrup. | |
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| cooking rice
Posted: 4/9/2008 10:56:09 AM | SingleGuy4912
Seems like a lot of salt! One teaspoon is equivalent of max recommended daily allowance for an adult. I would have thought 1/2 a teaspoon would be plenty. | |
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| cooking rice
Posted: 4/9/2008 11:17:02 AM | To cook perfect rice, always remember the measure is 2 to 1. Water being the 2, rice being the 1. ie: 2c to 1 cup
Put both in saucepan, bring to boil, simmer 15 - 20 minutes. Done. | |
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| cooking rice
Posted: 4/9/2008 3:51:02 PM | I don't use my rice cooker anymore, I cook rice in the oven. It's the best way to cook brown or wild rice.
Mix 1 1/4 cup rice with 2 cups HOT water (or a heaping 1/2 cup rice with 1 cup water) and put it in a oven safe (glass or ceramic) dish. Wrap it in aluminium foil and cook for an hour at 350 F.
It comes out perfect everytime, and you can cook the main dish at the same time in the oven. | |
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| cooking rice
Posted: 4/9/2008 6:00:54 PM | I cook rice on top of the stove in any pan with a good fitting lid. You don't have to have a special pan to cook rice. It can be cooked quickly on top of the stove or more slowly in the oven mixed with chicken and spices or in a crock pot/slow cooker.
Some folks cook it in the microwave in a plastic bag and that works too! | |
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| cooking rice
Posted: 4/9/2008 6:57:47 PM | | Thank you everyone for your replies. They are much appreciated. | |
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| cooking rice
Posted: 4/9/2008 9:58:16 PM | I use several methods of cooking rice.
I have cooked rice in a pan on the stovetop- my least favorite method, and one I use only as a last resort- I'd rather do "instant rice" with the microwave.
I've cooked brown rice in the crock pot; it's not my favorite method, but it can be done; it just takes all day.
I have a "conventional" electric rice cooker; it also does a respectable job cooking soup.
Often I use an electric countertop vegetable steamer with double steaming baskets and a rice tray: vegetables (frozen, generally) usually go in the lower basket, rice (with appropriate amount of water, consumme, juice, or broth) in the tray in the upper basket, and fish or chicken on top of the rice. Steam for an hour or until rice is tender and has absorbed all the liquid.. yes, I'm a very lazy cook.
I've also got a NordicWare Micro Rice microwave pressure cooker. It works great for rice, as well as beans, cooks rice perfectly in less than 20 minutes. They don't make these anymore, but you may find them on craigslist or eBay (they do still make the very similar "Tender Cooker" microwave pressure cooker, which I use often for other things, but it's not as good for cooking rice).
I've also used a shallow pan in the oven to cook rice- as I recall, add rice and water, cover tightly with foil, bake at 375 F for an hour?
When using tomato juice instead of water (oven method) I use a tall casserole with a tight-fitting lid (aluminum and acid are not good companions). | |
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| cooking rice
Posted: 4/9/2008 10:29:18 PM | I still make mine on the stove though the easiest for me is the nukerwave -- RICE button.
In the slow cooker I have never done just rice, but I have stuck in like pork chops or chicken thighs/drumsticks then onion or liptons onion soup mix or cream of mushroom soup. if I put in 1 cup of rice and 1 can of soup I use much more liquid... like 3 cans of milk. 2 for the rice to absorb, one more to mix with the soup and become sauce/gravy. A dollop of sour cream (1/2 cup or so) makes it superb!
Also add any veggies you like.
but you are right in the intent of what you mean by this thread, OP ... someone should combine the two --- its a big part of why I gave up the row of countertop kitchen appliances -- it just gets rediculous after awhile!
I only have 2 out now. Gave/borrowed the rest to my mother!  | |
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| cooking rice
Posted: 4/10/2008 5:21:46 AM | Really does depend on the TYPE of rice you use......
Arborio (risotto) / "stodgy" rices are far better prepared stove top as they require constant stirring or you will end up with, well porridge effectively.
Basmati rice is my favourite - but always rinse it well first. Quantities will depend on the size of the pan used, but the ratios of 2/1 water/ rice are about right -
Always put rice into boiling water with a PINCH of salt - should be done in about 15 mins. | |
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| cooking rice
Posted: 4/10/2008 7:00:46 AM | Just put it in a pot with some water, bring it to a boil, check it here and there, when its the way you like to eat your rice, strain it. Simple, quick, and easy.
Question.....Who cant cook rice? | |
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| cooking rice
Posted: 4/10/2008 7:46:31 AM | ....and... after boiling the rice to your desired tenderness, pour all into a collander, and rinse under hot tap water so not to have STICKY rice, both at the table and leftovers for tomorrow. No need for any oils. Leftover rice is wonderful with soft fried eggs for breakfast...... My favorite is in my big flat paella pan...
ummmmm good | |
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| cooking rice
Posted: 4/10/2008 12:36:59 PM | Different rice requires different ratios.
Straining rice sounds... fun?... rinsing rice?... WTH... | |
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| cooking rice
Posted: 4/10/2008 1:30:26 PM | | well if you want to learn something look to the experts, and the asias I know use an electic rice steamer, simple, no fault, and makes perfect rice | |
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| cooking rice
Posted: 4/10/2008 1:41:29 PM | | I went to Chinatown and bought a cool little rice cooker. Works great, don't have to worry about burning the rice and it takes up a lot less room than a crock pot (slow cooker). | |
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| cooking rice
Posted: 4/10/2008 2:03:21 PM | Who needs another useless kitchen appliance ?
I use the stove top method also. Trick with rice to get it perfect, I think, is once you reduce to simmer from boil and put on the lid, do not keep taking the lid off to check it. Twenty to twenty five minutes will do the trick. The steam inside the pan helps cood and keep it moist. Leave on the lid for perfect rice everytime !
Peace all ... | |
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| cooking rice
Posted: 4/10/2008 2:25:56 PM | | sheeesh hippychic, why have a stove, we'll just cook over an open fire pit | |
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| cooking rice
Posted: 4/11/2008 7:47:56 AM |
Who needs another useless kitchen appliance ?
Exactly!
...we'll just cook over an open fire pit
Been there...done that...there's a bit of an art to it...unlike the stovetop method
If you like butter on your rice, melt it in the pot first...add the rice and stir...coating each kernel...then add the water.
I prefer brown basmati...takes longer to cook but well worth the wait. | |
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| cooking rice
Posted: 4/11/2008 8:42:42 AM | I quite worring about cooking rice when I started using INSTANT  That way I dont have to worry about it. | |
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| cooking rice
Posted: 4/11/2008 9:08:09 AM |
Straining rice sounds... fun?... rinsing rice?... WTH...
It's just like cooking pasta and the only thing you have to measure is the amount of rice you want. No more worries about water to rice ratios.
Bring a pot of slightly salted water to a rapid boil and add rice.... reduce heat to med/med-high and keep it at a rolling boil for approximately 13 min for long grain. Strain and rinse with hot water. Take the strainer with the rice and set it back into the pot and cover as the rinse water drips through. Leave it covered for a few minutes. The rice fluffs up very nicely. If you prefer "sticky rice" for asian dishes, leave it covered longer. | |
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| cooking rice
Posted: 4/11/2008 9:14:29 AM | | I prefer the stovetop method. One thing to watch out for-not all brands of rice use the normal 2 to one recipe,i.e. two cups of water to one cup of rice. I bought a bag once that used about a quarter less water. Check the brand you're buying. | |
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| cooking rice
Posted: 4/11/2008 11:39:05 AM | WHY slow-cook rice?
Toss it in the microwave fer 3 minooties!
Comes out perfect, nice & fluffy, sexy [on HOT NIGHTS] ! | |
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| cooking rice
Posted: 4/19/2008 2:51:58 AM | Something that nobody has actually mentioned but easy mistake to make is that should never stir the rice. I know people who do this because they find that their rice sticks together (in the same way as pasta can if you don't give it a stir) - for rice this is a mistake. Stirring breaks the rich husk and allows the starch contained within to come out and it is this released starch which makes the rice stick together.
Many people have given different timings/ratios of water and does depend on type of rice - brown rice does need like 30-40 minutes but most type of white rice needs 12-14 minutes if cooked in simmering water over hob. Should be OK if cook for 10 minutes and then just leave it in the pan but off the heat for about 10 minutes. Will continue to cook and absorb the water without risking it burning or sticking to the bottom of the pan. | |
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