You and Your Crock pot
On my cooking day, I almost always use my crock pot in some capacity. I start soups and chili's or make a large quantity of rice for use in my casseroles or (since I don't routinely freeze rice) for the meals that I will be serving in the next couple days that will need cooked rice added or served as a side. I know you might be saying, "duh, how hard is it to cook rice?" Well, I almost always burn it or under cook, so for me, the rice cooking impaired, this is a great option. I also have some great baked rice options.....but another day.
Crock Pot Rice
This is the ratio I use.
1 C. rice
2 C. Water
2 tsp. of chicken bouillon
My 5 quart crock pot will hold up to 4 C rice/ 8 C water. It makes a BUNCH!
Set to 'high' cook for 2 hours. If you happen to be around, give it a stir about half way thru, otherwise there may be some 'crunchy' grains on the side. If this happens, just stir it up and store, the moisture seems to redistribute this way and resolves the crunchies.
Chicken cooks very nicely in the crock pot, I have been known to pack my crock pot with boneless skinless chicken, and set it on low to cook overnight while we sleep. When you wake up your chicken will be be very tender and shreddable. Its ready for use in your recipes.
I do this with pork loin too, just add a bottle of BBQ sauce. After its all cooked, shredded and cooled, I can freeze it, or park it in the fridge for a very fast microwaveable dinner. Just add rolls or hamburger buns.
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