Does anyone know how cook BROWN RICE in a slow cooker/crock pot?

Not a rice cooker, a crock pot.

I have a 3 1/2 quart crock pot and a 6 qt. I'd like to try to make a small
qty of brown rice in my small crock pot....I know to use 1 part rice to 1.5
parts water (a little less water, because you don't get evaporation in a
slow cooker.)

But I'm concerned with the timing.

My goal, because brown rice takes up to 40 minutes on the stovetop or
microwave, is to set the slow cooker on a timer and have the rice ready (or
nearly so, anyway) when I get home from work, so I don't have to wait too
long to eat once I do get home from work.

I'd rather not have to buy a separate rice cooker if I already have an
appliance that will do the job.

Any advice would be appreciated.
Thanks
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

"Sheryl Rosen" > wrote in message
...
| Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
|
| Not a rice cooker, a crock pot.
|
| I have a 3 1/2 quart crock pot and a 6 qt. I'd like to try to make a
small
| qty of brown rice in my small crock pot....I know to use 1 part rice to
1.5
| parts water (a little less water, because you don't get evaporation in a
| slow cooker.)
|
| But I'm concerned with the timing.
|
| My goal, because brown rice takes up to 40 minutes on the stovetop or
| microwave, is to set the slow cooker on a timer and have the rice ready
(or
| nearly so, anyway) when I get home from work, so I don't have to wait too
| long to eat once I do get home from work.
|
| I'd rather not have to buy a separate rice cooker if I already have an
| appliance that will do the job.
|

Put the ingredients in the pot. Cook on high 2-3 hours until rice is
cooked.

Debbie

Debbie at wrote on 9/22/05 7:56 AM:

>
> "Sheryl Rosen" > wrote in message
> ...

> |
> | My goal, because brown rice takes up to 40 minutes on the stovetop or
> | microwave, is to set the slow cooker on a timer and have the rice ready
> (or
> | nearly so, anyway) when I get home from work, so I don't have to wait too
> | long to eat once I do get home from work.
> |
> | I'd rather not have to buy a separate rice cooker if I already have an
> | appliance that will do the job.
> |
>
> Put the ingredients in the pot. Cook on high 2-3 hours until rice is
> cooked.
>
> Debbie
>
>

Thanks! That's exactly what I needed to know! :-)

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

In article >, Sheryl Rosen
> wrote:

> Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
>
> Not a rice cooker, a crock pot.
(snippage)
>
> I'd rather not have to buy a separate rice cooker if I already have
> an appliance that will do the job.

Not an appliance as we usually think of them, but a kettle on the stove.
Do it on the weekend and you'll have rice in the fridge for at least a
couple days. Somehow the crockpot idea just doesn't ring true with me
-- the rice would be sitting in water until (long time?) the heat got up
to cooking temp. I think trying to time it would be a bitch unless you
get reliable input from someone who's actually done it. But what do I
know? I'm from the boil-the-hell-out-of-it school of cooking brown rice
and wild rice. I nuke white rice. Good luck with it.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-19-05

"Sheryl Rosen" > wrote in message
...
| Debbie at wrote on 9/22/05 7:56 AM:
|
| >
| > "Sheryl Rosen" > wrote in message
| > ...
|
| > |
| > | My goal, because brown rice takes up to 40 minutes on the stovetop or
| > | microwave, is to set the slow cooker on a timer and have the rice
ready
| > (or
| > | nearly so, anyway) when I get home from work, so I don't have to wait
too
| > | long to eat once I do get home from work.
| > |
| > | I'd rather not have to buy a separate rice cooker if I already have an
| > | appliance that will do the job.
| > |
| >
| > Put the ingredients in the pot. Cook on high 2-3 hours until rice is
| > cooked.
| >
| > Debbie
| >
| >
|
You're welcome. I haven't done it. Just checked in a book I have. Good
Luck.

Debbie

Melba's Jammin' a =E9crit :

> Not an appliance as we usually think of them, but a kettle on the stove.
> Do it on the weekend and you'll have rice in the fridge for at least a
> couple days.

Do it in a proper sealing rice cooker and you'll have HOT rice up to
three days, brown, white, red or black (unless it gets eaten by then).
We always have the rice cooker going with about four cups of rice. A
bowl of hot rice makes a great fast breakfast, snack, etc.

I'm going to see about doing steel cut oatmeal in it.

Melba's Jammin' wrote:
> In article >, Sheryl Rosen
> > wrote:
>
>
>>Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
>>
>>Not a rice cooker, a crock pot.
>
> (snippage)
>
>>I'd rather not have to buy a separate rice cooker if I already have
>>an appliance that will do the job.
>
>
> Not an appliance as we usually think of them, but a kettle on the stove.
> Do it on the weekend and you'll have rice in the fridge for at least a
> couple days. Somehow the crockpot idea just doesn't ring true with me
> -- the rice would be sitting in water until (long time?) the heat got up
> to cooking temp. I think trying to time it would be a bitch unless you
> get reliable input from someone who's actually done it. But what do I
> know? I'm from the boil-the-hell-out-of-it school of cooking brown rice
> and wild rice. I nuke white rice. Good luck with it.


I've never had white rice cook properly in a crockpot. It ends up hard
and mushy, at the same time. :-P Brown rice might be different, but I'm
not gonna try it.

I have experimented with soaking brown rice before cooking it. It cooks
pretty fast that way. I don't remember the details; I think I covered a
cup of brown rice with hot tap water and let it soak a few hours. Then
when I was ready to cook it I drained it and added a cup of fresh water
and a little salt and cooked it about 10 or 15 minutes in a tightly
covered saucepan. But that was a year ago and I could be remembering it
*way* wrong.

You might try soaking a cup of brown rice all day in 2 cups of water,
then adding salt and microwaving it when you get home. It should cook a
*lot* faster than 45 minutes.

Lately I mix brown rice and white rice. I start the brown rice cooking
in the full measure of water, then after it has had a half hour head
start, I add the raw white rice and cook for another 15 minutes.
Cooking the brown rice in an abundance of water for the first half hour
keeps it from sticking.

Bob

Melba's Jammin' wrote:

> In article >, Sheryl Rosen
> > wrote:
>
>
>>Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
>>
>>Not a rice cooker, a crock pot.
>
> (snippage)
>
>>I'd rather not have to buy a separate rice cooker if I already have
>>an appliance that will do the job.
>
>
> Not an appliance as we usually think of them, but a kettle on the stove.
> Do it on the weekend and you'll have rice in the fridge for at least a
> couple days. Somehow the crockpot idea just doesn't ring true with me
> -- the rice would be sitting in water until (long time?) the heat got up
> to cooking temp. I think trying to time it would be a bitch unless you
> get reliable input from someone who's actually done it. But what do I
> know? I'm from the boil-the-hell-out-of-it school of cooking brown rice
> and wild rice. I nuke white rice. Good luck with it.

I agree with you on pre-cooking the rice on the weekend. I think the
rice sitting in water for awhile before the timer went off and the slow
cooker finally warming up would result in a rice with the texture of
that horrid Minute Rice or worse. If the OP has a vacuum sealer she
could try a trick I've used several times for a couple of my kids in
their care packs. Cook the rice as planned then allow to cool. Place
the desired amount in vacuum bags along with any seasonings or additions
you want. Vacuum seal then freeze. The rice can then be warmed up one
of two ways - microwave or boil in the bag. Some of the combos we enjoy
are - cheese & broccoli, white or brown rice & butter, white rice &
seasoned tomatoes, white or brown rice & mushroom sauce, pork fried
rice. I'm working at getting them out of the white rice thing but they
love the stuff. Oh and I very seldom ever cook any kind of rice in
plain water. I use stocks or broths or juices. I only use water if I'm
making a plain white rice. Try using a pork or beef broth when cooking
rice that will later be used for pork or beef fried rice. It really
adds a lot of flavour!

Sheryl Rosen wrote:

> Debbie at wrote on 9/22/05 7:56 AM:
>
>
>>"Sheryl Rosen" > wrote in message
...
>
>
>>|
>>| My goal, because brown rice takes up to 40 minutes on the stovetop or
>>| microwave, is to set the slow cooker on a timer and have the rice ready
>>(or
>>| nearly so, anyway) when I get home from work, so I don't have to wait too
>>| long to eat once I do get home from work.
>>|
>>| I'd rather not have to buy a separate rice cooker if I already have an
>>| appliance that will do the job.
>>|
>>
>>Put the ingredients in the pot. Cook on high 2-3 hours until rice is
>>cooked.
>>
>>Debbie
>>
>>
>
>
> Thanks! That's exactly what I needed to know! :-)
>

Sheryl, I'm not a big fan of slow cookers but I love my rice cooker. I
got it on sale for $20 and it is worth every penny. I don't think you
will be happy with the results of rice done in the slow cooker and I
understand not wanting to buy another appliance if one you have will do
the trick. I replied to Melba's reply so there's more detail for you
there as well as another idea.

"Sheryl Rosen" > ha scritto nel messaggio
...
> Debbie at wrote on 9/22/05 7:56 AM:
>
>>
>> "Sheryl Rosen" > wrote in message
>> ...
>
>> |
>> | My goal, because brown rice takes up to 40 minutes on the stovetop or
>> | microwave, is to set the slow cooker on a timer and have the rice ready
>> (or
>> | nearly so, anyway) when I get home from work, so I don't have to wait
>> too
>> | long to eat once I do get home from work.
>> |
>> | I'd rather not have to buy a separate rice cooker if I already have an
>> | appliance that will do the job.
>> |
>>
>> Put the ingredients in the pot. Cook on high 2-3 hours until rice is
>> cooked.
>>
>> Debbie

For brown rice I use the pressure cooking. It take only 25 minutes.
Cheers
Pandora
>>
>>
>
> Thanks! That's exactly what I needed to know! :-)
>
> --
> ---
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching
>

zxcvbob wrote:

> You might try soaking a cup of brown rice all day in 2 cups of water,
> then adding salt and microwaving it when you get home. It should cook a
> *lot* faster than 45 minutes.


Or just do the rice on the weekend, then refrigerate or freeze what you
need. Brown rice freezes nicely, just take it out and nuke it or add to
your dish or whatever...

I have a rice cooker but frankly rarely use it (except when I'm having
company and I'm short on cooking pots, etc.). I usually just do my brown
rice on top of the stove, I like being able to check on it and add
ingredients, etc....

--
Best
Greg

I cook brown rice often in a small slow cooker. I jump start the slow cooker
with two cups of boiling water from my ever-handy Sunbeam Hot Shot and
give it about 90 minutes. It will stand about another hour and there will
be no burning onto the center element of a rice cooker plus it is in its own
server.

I also use it for a small serving of pasta in the same way.

"Sheryl Rosen" > wrote in message
...
> Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
>
> Not a rice cooker, a crock pot.
>
> I have a 3 1/2 quart crock pot and a 6 qt. I'd like to try to make a
> small
> qty of brown rice in my small crock pot....I know to use 1 part rice to
> 1.5
> parts water (a little less water, because you don't get evaporation in a
> slow cooker.)
>
> But I'm concerned with the timing.
>
> My goal, because brown rice takes up to 40 minutes on the stovetop or
> microwave, is to set the slow cooker on a timer and have the rice ready
> (or
> nearly so, anyway) when I get home from work, so I don't have to wait too
> long to eat once I do get home from work.
>
> I'd rather not have to buy a separate rice cooker if I already have an
> appliance that will do the job.
>
> Any advice would be appreciated.
> Thanks
> ---
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching
>

In article >, ~patches~
> wrote:
>Melba's Jammin' wrote:
>
>> In article >, Sheryl Rosen
>> > wrote:
>>
>>>Does anyone know how cook BROWN RICE in a slow cooker/crock pot?
>>>Not a rice cooker, a crock pot.
>> (snippage)
>>
>>>I'd rather not have to buy a separate rice cooker if I already have
>>>an appliance that will do the job.
>>
>> Not an appliance as we usually think of them, but a kettle on the stove.
>> Do it on the weekend and you'll have rice in the fridge for at least a
>> couple days. Somehow the crockpot idea just doesn't ring true with me
>> -- the rice would be sitting in water until (long time?) the heat got up
>> to cooking temp. I think trying to time it would be a bitch unless you
>> get reliable input from someone who's actually done it. But what do I
>> know? I'm from the boil-the-hell-out-of-it school of cooking brown rice
>> and wild rice. I nuke white rice. Good luck with it.
>
>I agree with you on pre-cooking the rice on the weekend. I think the
>rice sitting in water for awhile before the timer went off and the slow
>cooker finally warming up would result in a rice with the texture of
>that horrid Minute Rice or worse. If the OP has a vacuum sealer she
>could try a trick I've used several times for a couple of my kids in
>their care packs. Cook the rice as planned then allow to cool. Place
>the desired amount in vacuum bags along with any seasonings or additions
>you want. Vacuum seal then freeze. The rice can then be warmed up one
>of two ways - microwave or boil in the bag. Some of the combos we enjoy
>are - cheese & broccoli, white or brown rice & butter, white rice &
>seasoned tomatoes, white or brown rice & mushroom sauce, pork fried
>rice. I'm working at getting them out of the white rice thing but they
>love the stuff. Oh and I very seldom ever cook any kind of rice in
>plain water. I use stocks or broths or juices. I only use water if I'm
>making a plain white rice. Try using a pork or beef broth when cooking
>rice that will later be used for pork or beef fried rice. It really
>adds a lot of flavour!

Bloke I know puts a teaspoon of curry powder into the water when
cooking white rice by the absorption method (i.e. 1:2 rice:water) for
himself. Tried it the other day, pretty good too.

Cheers, Phred.

--
LID

In article t>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>zxcvbob wrote:
>
>> You might try soaking a cup of brown rice all day in 2 cups of water,
>> then adding salt and microwaving it when you get home. It should cook a
>> *lot* faster than 45 minutes.
>
>Or just do the rice on the weekend, then refrigerate or freeze what you
>need. Brown rice freezes nicely, just take it out and nuke it or add to
>your dish or whatever...

Just be careful you treat it properly if holding for some days like
that:
<quoting
http://www.hart.gov.uk/environ/envhealth/foodsafety/foodpoisoning.htm>

Bacillus cereus
Sources:
Food - cereal products, rice, spices, dried foods, milk and dairy
products.
Environmental - soil, dust, sediments

Symptoms
a) nausea, vomiting and stomach cramps. Diarrhoea may occur later
b) Acute diarrhoea and abdominal pain

Spread
Food: Contaminated cooked food, particularly rice and pasta dishes,
dried foods and dairy products
Environment: soil, dust and sediments

Incubation period (the time it takes from eating the suspected food
until symptoms begin)
1- 5 hours
8-16 hours

Duration of illness
Usually no longer than 24-36 hours

Control
Correct cooking to minimise spore germination and multiplication.
Cooked food should be held hot at 630C before consumption. Left over
rice should be cooled quickly and placed in the fridge.
</quoting>

>I have a rice cooker but frankly rarely use it (except when I'm having
>company and I'm short on cooking pots, etc.). I usually just do my brown
>rice on top of the stove, I like being able to check on it and add
>ingredients, etc....



Cheers, Phred.

--
LID

Phred at wrote on 9/24/05 7:07 AM:

>
> Control
> Correct cooking to minimise spore germination and multiplication.
> Cooked food should be held hot at 630C before consumption. Left over
> rice should be cooled quickly and placed in the fridge.
> </quoting>

630 degrees Celsius? Is that what that says????

Now I'm no expert on the Celsius scale, but I know that water boils at 100C
and 212 Fahrenheit. For simplicity's sake, say Celsius is roughly half
Fahrenheit, right? I can't even IMAGINE 630 degrees Celsius. 630F would be
a pizza oven...pretty darn hot. 630C would melt steel, I think. Doesn't
jet fuel burn about that temp? Isn't that what caused the WTC to topple on
9/11/01?

What the hell are you talking about then, holding cooked food at 630C to
minimize spore germination?

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

Sheryl Rosen wrote on 24 Sep 2005 in rec.food.cooking

> Phred at wrote on 9/24/05 7:07 AM:
>
> >
> > Control
> > Correct cooking to minimise spore germination and multiplication.
> > Cooked food should be held hot at 630C before consumption. Left over
> > rice should be cooled quickly and placed in the fridge.
> > </quoting>
>
> 630 degrees Celsius? Is that what that says????
>
> Now I'm no expert on the Celsius scale, but I know that water boils at
> 100C and 212 Fahrenheit. For simplicity's sake, say Celsius is
> roughly half Fahrenheit, right? I can't even IMAGINE 630 degrees
> Celsius. 630F would be a pizza oven...pretty darn hot. 630C would
> melt steel, I think. Doesn't jet fuel burn about that temp? Isn't
> that what caused the WTC to topple on 9/11/01?
>
> What the hell are you talking about then, holding cooked food at 630C
> to minimize spore germination?
>

Perhaps a typo...maybe 630C should read 63°C

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Sheryl Rosen" > wrote in message
...

> Now I'm no expert on the Celsius scale, but I know that water boils at
> 100C
> and 212 Fahrenheit. For simplicity's sake, say Celsius is roughly half
> Fahrenheit, right? I can't even IMAGINE 630 degrees Celsius. 630F would
> be
> a pizza oven...pretty darn hot. 630C would melt steel, I think. Doesn't
> jet fuel burn about that temp? Isn't that what caused the WTC to topple on
> 9/11/01?
>
> What the hell are you talking about then, holding cooked food at 630C to
> minimize spore germination?

Good grief, Sheryl, calm down.

Did it not enter your head that perhaps what the OP was trying to write was
63 degrees C????

Which is about 145F.

Segue

In article >, Sheryl Rosen > wrote:
>Phred at wrote on 9/24/05 7:07 AM:
>
>> Control
>> Correct cooking to minimise spore germination and multiplication.
>> Cooked food should be held hot at 630C before consumption. Left over
>> rice should be cooled quickly and placed in the fridge.
>> </quoting>
>
>630 degrees Celsius? Is that what that says????
>
>Now I'm no expert on the Celsius scale, but I know that water boils at 100C
>and 212 Fahrenheit. For simplicity's sake, say Celsius is roughly half
>Fahrenheit, right? I can't even IMAGINE 630 degrees Celsius. 630F would be
>a pizza oven...pretty darn hot. 630C would melt steel, I think. Doesn't
>jet fuel burn about that temp? Isn't that what caused the WTC to topple on
>9/11/01?
>
>What the hell are you talking about then, holding cooked food at 630C to
>minimize spore germination?

Got ya knickers in a bit of a knot there, Sheryl? Here, lemme help:

To most, the figure which I cut and pasted from the site I mentioned
<http://www.hart.gov.uk/environ/envhe.../foodpoisoning.
htm>
was simply a typo. But I do take your point, it's pretty typical of
web sites to be rather casual about their text and there's no
guarantee that figure was meant to be 63.0C as the most likely
interpretation of a most unlikely "630C". However, if you had gone to
the site you would have seen the actual value was "63[degrees]C" which
my archaic text-based newsreader managed to translate as [degrees]=0
rather than the usual superscript form of the notation. So I plead
guilty of careless proof-reading (none actually of a cut and paste
operation. I shall try to be more careful in future.

In the meantime, "Sheryl" reminded me of the catchy Jim Haynes' song
"Since Cheryl Went Feral" [different spelling of course -- are you
sure about that "S"? ;-)]. Full lyrics may be found about half way
down the page at <http://www.mudcat.org/thread.cfm?threadid=64321>
(Now there's even a friggin' Feral Cheryl doll to compete with Barbie!
<http://www.feralcheryl.com.au/>)

Cheers, Phred.

--
LID