Brown Basmati Rice

Time for a crock o' rice!  I'm starting with brown Basmati rice.   We'll do other rice later.  There is  loads of yummy Cream of Mushroom Soup, Thai Tofu Vegetable Curry, and the famous Tassajara Greens Black Bean Chili is scheduled for Thursday's family bonding night.  All things made even better with rice.

I used a crock rice chart for this.  I posted it in a "Tips" entry. I dusted off  the old single setting 1 1/2 quart crock and tried the smallest amount first.  If it tanks, not as much to chuck.  If it works, I have 4 single serving meals worth of rice.  The small crock insert fits nicely in the fridge. No dishes until it is all gone!

Winner, Loser or Meh

This was not terrible.  It was great the next morning out of the fridge. I will not be a snob about making rice like this.  I will be a snob about serving it to company. I have read horror stories about crock rice.  The common plot involves gummy sticky on the outside, still crunchy on the inside.  I got a tiny bit of gummy, and chewy on the inside.  This took 3 hours, not 2 1/2 as called for in the recipe.

I served it with a scoop of Cream of Mushroom Soup and salt and pepper.  No complaints.

Recipe

I used a single setting 1 1/2 quart crock pot for this.  It's only setting is high.
See Tips: White & Brown Rice - Unconverted

Ingredients

• 1 cup unconverted brown Basmati Rice, rinsed (I used organic from the bulk bins at Winco)
• 2 cups water (you could also use broth)
• 1 Tbls butter (you could also use oil)
  

Dump it all in the crock. Cover and cook on high for 2 1/2 hours.  Salt & pepper to taste. Serve.