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3
out of 5
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Good flavor/ Cooking time needs adjustment,
May 19, 2009
Guest
stormdays
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"I like this recipe very much, and it has become almost a staple for me, but the recipe needs some adjustment in order to produce results with brown rice and a modern slow cooker that runs hot.
The rice is supposed to be finished after 6 - 8 hours on low, but in my slow cooker the liquid has burned off after 2 and a half hours on low and the brown rice is still uncooked. Instead of increasing the liquid, I use quick-cooking brown rice ("Uncle Ben's Fast & Natural Whole Grain Instant Brown Rice") and pre-cook it before adding it to the slow cooker. I put the rice in a pot, add enough water to cover, let it heat to boiling and boil for a few moments, then drain in a strainer. I then dump the strained rice in the slow cooker and proceed. It is fully cooked (along with everything else) after 2 and a half hours.
This recipe has a very nice, Spanish rice flavor. You can add fat (butter or margarine) at the table if you want a more sumptuous taste. The prep is easy, it cooks quickly and re-heats very well."
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3 of 4 people found this review helpful.
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