Perfect rice cooker

Yield: 10 servings

Measure Ingredient
1 cup Rice
\N \N SaIt
2 cups Water
\N \N Butter


Follow directions on rice package for proportion of rice to water.

(Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups cooked). Rub CROCK-POT lightly with 1 tablespoon butter.

Pour in rice, water and salt. Cover and cook on High 1½ to 2 ½ hours, stirring occasionally. NOTE: When turned off, CROCK-POT will keep rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low: 8 to 10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups water or broth, 2 table- spoons butter. Salt to taste before serving.

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Fran Mcgee Date: 04-17-94 The Lunatic Fringe Bbs (730) F-Homecook Submitted By SYLVIA STEIGER On 12-11-95

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