Crockpot Rice

This Crockpot rice recipe is practically "fool proof." You don't have to watch the rice carefully. You don't have to worry about the rice sticking (provided you grease the slow cooker as directed). And this Crock pot rice comes out fluffy every time.

If you need the rice to cook longer than 1-1/2 to 2 hours, (for example, you're leaving the house for 3-4 hours), use converted rice. It takes longer to cook than white rice. If you can check on the rice after 1-1/2 hours, use jasmine or basmati rice. It has a really nice texture and flavor.

Ingredients:

• 1 cup long grain converted rice or jasmine rice
• 1-1/4 cups water
• 1/2 tsp. butter (optional)

Preparation:

1. Spray the Crockpot stoneware generously with cooking spray.


2. Add all the ingredients. Stir and cover.


3. Cook 1-1/2 to 2 hours if using regular long-grain rice, jasmine rice or basmati rice. Cook 4 hours if using converted rice. Lift lid. Check to see if all the liquid is absorbed. Taste, to see if the rice is done.

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