Tips: White & Brown Rice - Unconverted

If you don't have a rice cooker, stove, or time to make stove rice, you are supposed to be able to  make it in the crock.  Alleged advantages to crock rice are one pot cooking and storage.  Below is a chart and below that will be links to experiments  testing the chart.

Risotto is made with aborrio rice, which is a very unique rice grain.  You can make fabulous risotto in the crock, but the chart below does not apply to it.  There will be a separate risotto tip section, when I start to feature  risotto dishes throughout the year.  

Here is a conventional table from a well known crock cook book for cooking unconverted rice in the crock. Brown rice is supposed to do better.  According to the author, white rice may (or may not depending on the grain) become gummy or mushy.  Slow cooked rice requires less water than regular rice cooking methods because there is less evaporation. The butter/oil keeps the grains from sticking together if it is a non sticky grain of rice.

Note:  This chart may need adjusting for times or liquids depending on what brand and size of crock you have.  The chart is simply a starting point.  I will blog about my adventures with rice to confirm or deny the validity of this standard chart.

White Rice

• 1 cup rice + 1 3/4 cups water or stock + 1 Tbls butter/oil  @  1 1/2 hours high = 4 servings
• 2 cups rice + 3 1/3 cups water or stock + 2 Tbls butter/oil  @ 2 hours high = 8 servings
• 3 cups rice + 4 1/4 cups water or stock + 3 Tbls butter/oil  @ 2 1/4 hours high = 12 servings

Brown Rice

• 1 cup rice + 2 cups water or stock + 1 Tbl butter/oil @ 2 1/2 hours high = 4 servings
• 2 cups rice + 3 2/3 cups water or stock + 2 Tbl butter/oil @ 3 hours high = 8 servings
• 3 cups rice + 4 3/4 cups water or stock + 3 Tbl butter/oil @ 3  3/4 high = 12 servings

Photo from the Golden Rice Project.

Blog Rice Results to Date:

Attempt 1: Brown Basmati Rice
Attempt 2: White Pearl Rice (Sticky Rice)
Attempt 3 Brown Pearl Rice
Attempt 4 White Basmati Rice