| 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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