White Basmati Rice

Back for more adventures in rice.  To know more than you ever wanted to know about Rice Theory as it Relates to Slow Cooking  please see this chart, especially the bottom of the chart with links to all prior rice adventures and their results. (Or. . .Let me give you a sneak peak. It's all bad. Go buy a rice cooker.)  The original chart was my summary of one found in a published slow cooker cookbook. The author claimed rice in the crock works.  Come to think of it there was no direct claim that it would work, but a chart in a published cookbook, at the very least, strongly suggests it should work or, better yet, that someone actually tried it before.

Today we try White Basmati Rice. Brown Basmati Rice previously scored the highest, coming in with a solid "meh". White Pearl Rice bombed, as did Brown Pearl Rice, leaving me with the conclusion that brownness or whiteness of the grain appears to have little relationship to the results. Perhaps Basmati rice, in any unconverted form, is the key to a marginally edible crock rice.

Winner, Loser, or Meh

The top half of the rice crock, fantastic - perfect, separates nicely. This was actually consumed with some old  Satay. The bottom half, like concentrated wallpaper paste. Photographic evidence below:

On the upside, this is the first batch of rice in 3 attempts that was not dumped into the composter.

Bottom line, if you have no stove and are too poor to purchase a rice cooker, you'll get even poorer as you repeatedly toss crock rice.

Recipe

I used a 2 1/2 quart crock for this.

Ingredients:

• 1 cup white Basmati Rice
• 1 3/4 cups water
• 1Tbsbutter or oil(I used oil) 

Spray crock with no stick spray.  Add all ingredients.  Cook on high for  1 1/2 hours (mine took a bit over 2)