Crock-Pot Rice Cooker | Sauté and Keep Warm Functions | 2.2 L (5-6 People) | with Measuring Cup and Stirring Paddle | Silver [CKCPRC6040]

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Beef tips are one of my favorite slow cooker recipes. The tender hearty meat and beefy gravy are irresistible in my eyes! With rice being such a versatile grain, I have to feature my favorite rice dessert on this list. Perhaps this is why we say, “Save the best for last!” In contrast to the traditional way of cooking rice, you do not need to monitor your rice once you have loaded it. Your job is to measure and prepare the rice then add the right quantity of water. The rice cooker will take care of everything else for you. Stir your rice thoroughly before serving it. Remove the lid from your slow cooker and fluff the rice using a long-handled serving spoon. It will be pretty hot when it first comes out of the slow cooker, so be sure to give it a few minutes to cool to a safe temperature before you dig in. Enjoy! [11] X Research source

Brown rice usually requires more water to cook to perfection, while white rice can get by with a little less. [6] X Research sourceCreamy, buttery rice pudding is flavored with warm spices and brown sugar. It’s comforting, slightly sweet, and so easy to make!

Bring to a boil and add rice . Cover with a lid and remove from heat . In 5 minutes you have instant rice. Bag the dry rice in vacuumed seal bags and vacuumed and store in your pantry.Once you've added your spices (if you're using them) and your liquids...simply stir up everything and cook on high for about 2 hours. Sometimes it'll take 1 1/2 hours, sometimes 3. It all depends on how much you cook, how hot your slow cooker runs (because they call vary a lot) and how big of a batch you cook. I tried migrating my family over to completely brown rice many years ago. It didn't fly. And even after my kiddos grew up and moved away, hubby didn't care for straight brown rice. Honestly, neither did I...so we still do half and half most times.

Food prepared in this way has the advantage of being rich in flavor and generally tends to be more nutritious because the lower temperatures don’t destroy the nutrients in the food. You betcha! You can freeze it! You can cook up a huge batch, freeze it in portion sized baggies or canisters...and get it out as you need it. If you freeze it pre-cooked and flattened out in baggies it will defrost in about an hour. Measure out the amount of rice you want to cook in dry cups. Using whole cup increments will make it easier to get the water-to-rice ratio just right. 1 cup (190 g) of rice (cooked) is a standard serving for 1 person. Plan on using ½-1 cup (95-190 g) extra for each additional person you’re feeding.I'm not gonna go in to all the kinds of rice there are. I have read (but not researched) that there are thousands. I like rice. But I don't care enough about it to research a thousand different kinds. I can tell you though, that for making rice in your slow cooker long grain rices work best. I don't know why and I don't know the science behind it...but they do.