Basmati Rice

As you can see I am very specific about the kind of rice I cooked in the crock pot. There is a very good reason for that. Let me explain….
A while back when it started reaching such hot temperatures outside I started refusing to use my stove or oven. It seemed that every time I tried to turn either of those on for just a few minutes we could never get that part of the house cooled down quick enough afterwards.
I contemplated buying a rice cooker for a while. Then I had a moment that I thought “Why would I do that? I have a crock pot!” So off I set in my adventure to cook rice in the crock pot. Well, it actually wasn’t as fun as an adventure that I had hoped for…. until TODAY!
When I first tried it I used plain ole long grained white rice. You know, the cheapest 16 ounce bag of white rice that’s the store brand. I tried it twice actually. No matter what I did it turned out like paste. LITERALLY like paste! I think I could’ve used it to do art projects with Miss Maddy. Not very palatable.
Next go around was brown rice. Same thing… store brand, cheap, 16 ounce bag. Some places were gummy and some places still had crunchy uncooked rice. Again, not very palatable.
So today I finally tried the basmati rice in the crock pot. After doing some research on different rices (quiz me… I know my rice now (o: ) I decided basmati rice would probably be the best one to try next. I found out that basmati rice isn’t as sticky as other long grain rices, it seperates and tends to be a little more fluffy when cooked. Here is how it looked after it cooked in the crock pot:
Yes, I know it’s a very close up picture, but I wanted you to see exactly what I was talking about. Here is how I made it happen and WORK:

  • 1 part basmati rice
  • 2 parts water

Place 1 part rice (I used a cup) and 2 parts water (I used 2 cups) in your crock pot. I used the 1 1/2 quart crock pot that has no settings, so I’m not sure what temperature to set it at. If I were guessing I would guess low, but don’t hold me to it.

Because of previous experience I decided to stir the rice every 30 minutes, just to insure that all the grains were enjoying the hot tub. It took a total of three hours to cook and I stirred it a total of 5 times. When I went to stir it the sixth time it was all nice and fluffy and there was no water left in sight.
I will definitely be doing this again and again and again. I may try to twist it up and add some flavor, but for now this will be a fine side dish to many dinners.

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