The first attempt at crock rice involved Brown Basmatti Rice, which turned out okayish, but not good enough to serve to company. Today is the first attempt at a white rice. A white pearl rice was chosen, the kind usually used in sushi making. This type is supposed to stick and clump together.
Winner, Loser, or Meh
The truth: Bad and ugly. Here is photographic evidence. There have been internet horror stories about crock rice making. Themes of mushy on the outside, hard and gritty on the inside. These stories are true. This photo shows the bottom layer of the crock as inedible rice mush. It also shows some of the top layer of the crock as inedible tough grains that will make your dentist rich if you chose to bite.
This was the result after 2 1/2 hours, instead of the 1 1/2 hour listed in the chart. At the 1 1/2 hour mark there had been no water absorption and the grains were tough and/or rocky. Bottom line: Do not believe ANY person on cyberspace (there are a few)or published authors who tell you crock white rice will work in the crock. Back tomorrow with another brown rice and a different crock to further test results.
I used a 1 quart crock for this.
- 1 cup rice
- 1 3/4 cups water or stock
- 1 Tbls butter or oil