how long for rice in a SC?

oakdale_minx

i've got chicken thighs and chopped sausages in a spicy sauce in the SC at the moment with about 4 hours to go. If I throw in some long grain rice , will it cook in 4 hours? Or will that be too much time??

debtworrier

If you have a microwave, I'd cook the rice in there, instead. (It'll make the meal more interesting to look at too.)

My microwave is v old and weak, you may need to turn the power down if you own some butch modern appliance.

You need a microwaveable container with a close fitting lid.
Measure out one cup* of rice. Tip it into the container. Using the same cup, measure out one and a quarter cups of boiling water and pour over the rice. Stir ONCE (just to spread the rice out in the hot water.) Put the lid on.
Zap on full power for about 60-90 seconds, then ten minutes on simmer. Leave to stand, still tightly covered, for at least a couple of minutes. (I'm usually busy dishing up at this point anyway.) Fluff up with a fork before serving.

For posh spiced rice, add a little bit of finely chopped onion and about a quarter of a teaspoon of garam marsala to the rice and then cook as above. Nice with mild creamy dishes.

*This doesn't have to be a special measuring cup or anything, just as long as you use the same thing for the water that you used for the rice.

MATH

Rice always boils over and creates a mess when I use a covered container to cook it in in the micro. I use an open bowl, measure the rice by volume, 1/2 pt for two people, 1pt for four people, put in the bowl with double the voulme of boiling water and season with salt. Cook on full power for 15 minutes stiring twice and rinse in boiling water before serving.

ivyleaf

Hi Oakdale Minx, I've tried to reply to your question several times when you posted it but I kept losing the internet connection! In the end I emailed you about it but I don't know if you got the email.

My slow cooker recipe book says that when adding rice to a casserole-type dish in the SC, you should add the rice 30 minutes before the end of the cooking time, and you also need to add extra liquid because the rice will absorb it. My book suggests adding an extra 150 ml (1/4 pint) of liquid for every55g (2 oz) rice.

A bit late for your chicken thighs, but maybe you can try it next time!

HTH

ivyleaf

debtworrier

MATH wrote:

Rice always boils over and creates a mess when I use a covered container to cook it in in the micro. I use an open bowl, measure the rice by volume, 1/2 pt for two people, 1pt for four people, put in the bowl with double the voulme of boiling water and season with salt. Cook on full power for 15 minutes stiring twice and rinse in boiling water before serving.

Yeah, took me a bit of practice until I had it sussed: the first zap should be just enough to get the hot water+cold rice up to boiling point. The power setting for the next 10 mins is low enough that the water just froths but doesn't get enough oomph to make it over the rim. I must admit that I'm not looking forward to re learning all that when my microwave finally conks out and I have to buy a new one.

oakdale_minx

I ended up throwing it in for about 3 hours, which was a bit too much timewise, but still tasted wonderful. Kind of paella meets jambalaya.

No, I didn't get your email ivyleaf, but thankyou for trying!