| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Try it, Crockpot, Starch | 10 | Servings | ||
INGREDIENTS
| 1 | c | Rice |
| SaIt | ||
| 2 | c | Water |
| Butter |
INSTRUCTIONS
RIVAL CROCKPOT COOKBOOK Follow directions on rice 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. NOTE: 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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