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I noticed a 5 lb. package of course ground (chili grind) pork in the freezer, but the weather is way too warm here for chili or stew, so I need to find an alternative use for it. Rather than mixing it with diced potatoes, onions, celery, etc., and ending up with something that's not too far from a stew, I though I would try using rice, in place of the potatoes, and going in a different direction.
The problem is, I'm not sure about cooking rice in a slow cooker/crock pot. Can that even be done? By the time the meat is done, the rice would be cooked to death (but maybe that's not a bad thing, for all I know). So should I even attempt this, or is it mandatory to cook the rice separately, and add it after the meat is done. I'm sure that cooking it separately will work, but that kinda defeats the purpose of a slow cooker, and takes all the fun out of it. LOL.
Anyway, I thought I would ask someone who actually knows how to cook, which probably applies to everyone else here, except me.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
The ground pork shouldn't take all that long to cook...don't know why you need a slow cooker for that. You CAN add rice to it but you need rice that doesn't cook in 25 minutes. You can add brown rice. It takes a lot longer and is a lot tougher than white rice. Brown rice will take 2 to 3 times longer than white rice.
Or you could start with the meat, put a timer and add the rice half way through while there is liquid in the pot. I wouldn't add cold rice, I would add it with the proper amount of water (ratio is 1 rice/ 2 water) boiling water with all the spices added to it. Don't forget the chopped onions sauteed in oil before you add your rice.
Let us know if it worked for you!
Love,
Monique
Diagnosed 2011 with LC. Currently on Low Dose Naltrexone (LDN)
Well, I'll admit that using a slow cooker is probably a poor choice, but I just like using the dang things. The beauty of slow cooking is when you overcook something, it just falls apart — it doesn't burn, unless you really do something wrong.
But I was afraid it wouldn't work for rice. And the problem with brown rice is that it's too healthy. LOL. I don't believe I've ever eaten brown rice in my life, believe it or not, because I've never been a fiber fan.
I reckon I'll be better off cooking the rice separately, and then blending everything for a little simmer session at the end. I may even saute the onions in bacon grease, and throw the bacon into the blend, to see what it does to the flavor.
Thanks for the guidance.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
A friend of mine actually has a rice cooker. I asked why for just her and two tiny dogs but she says it's b/c you don't have to watch the rice with one of these. So there may be something to slow cooking it....
As a matter of fact, I bought a rice cooker a few weeks ago, but I haven't gotten around to using it yet. They're so cheap, I figured I couldn't go too far wrong. I've been using the "cook-in-a-bag" rice, and that works well, and it's easy, but I figured that a rice cooker would pay for itself pretty quickly, with savings on the cost of the rice. I'm surprised that I haven't tried it out yet. Apparently I'm not a big rice eater. LOL.
The reason they work well unattended, is because they use a timer.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
That's funny. I just use the timer on my microwave to time things. LOL She did say that it never boils over but maybe that's because the thing has lots of extra space in it. I dunno; I never inspected it.
OK, I lied about the timer. (It's always better to read the directions). Rice cookers use a thermostat to determine cooking time.
Rice cookers cook by steaming, and they can be used for more than just rice. They regulate cooking time by closely monitoring the temperature. As soon as the last water evaporates (boils away), the temperature is free to rise above 212 degrees F, so the device knows when to turn off the heat.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Isn't a rice cooker a bit big if you cook for one? I just use 1/3 cup of rice and it last me for 2 days....also, I like to saute onions first in olive oil and add turmeric and garbanzo beans or corn or peas. The only thing I saw coming out of a rice cooker is plain white rice...which bores me to tears
I like a variation on the theme (not unlike Ravel)
Love,
Monique
Diagnosed 2011 with LC. Currently on Low Dose Naltrexone (LDN)
I've never cooked rice in a slow cooker, but rice cookers are fabulous. The rice comes out perfect every time.
Monique, if you're only going to do 1/3 of a cup at a time, I don't think the rice cooker would do well. I never cook less than 2 cups in my small rice cooker, but I'm not cooking for one. Rice heats up nicely in the microwave if you add a little water.
I'm a lazy cook. Yes, I cook for only one, but I try to cook as many servings as is practical, whenever I do, so that most of the time, I can just pull stuff out of the freezer and/or fridge, and nuke it. Bacon and eggs are about the only things that I cook fresh every time.
The rice cooker I have is rated for 2 to 6 cups of cooked rice. There's a recipe on the side of the box for Green Chili Chicken & Rice. You just put everything into the cooker at one time and punch the "Cook" button and it automatically cooks it all to perfection. However, the recipe calls for rice, chicken broth, salt, dried minced onion, canned chicken breast, and canned green chilis. Obviously everything but the rice and seasoning has to be precooked.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Ok Tex. I went to culinary school and I have never used a slow cooker, but I think you are better off cooking the rice separately and folding it in at the end. That way, you can also control how "ricey" you want it. The bacon would taste great in there.... or you could saute the onion and cut up bacon in the pot before you cook the rice and then it would be bacon flavored rice!
OK, since everyone pretty much agrees, I've resigned myself to the fate of having to cook the rice separately, so I might as well skip the slow cooker, too.
I'm definitely going to add some bacon, since you've endorsed that, and that's a good idea about only adding the "right" amount of rice (though I'm undecided at the moment what the right amount might be. ).
Thanks,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
You'll never go wrong with rice if you keep your ratio of 1 to 2. Meaning, in your case at least, one half-cup of rice to one cup of water. I usually start with half an onion, chopped, sauteed in olive oil (or bacon if you prefer in addition), add rice, S/P, water. Bring to boil, cover and then reduce immediately to the lowest flame you have. Use timer on your microwave, set it at 25 minutes. And voila!
Once you have mastered this elementary step, we'll move to a more advanced lesson: a variation on the theme. Yellow rice, Spanish rice, Mexican rice....
Love,
Monique
Diagnosed 2011 with LC. Currently on Low Dose Naltrexone (LDN)
Tex, I think it's worth a try. Here's a site that got good reviews cooking rice in a slow-cooker. http://www.food.com/recipe/perfect-crock-pot-rice-16465
If the meat is crumbled I would think it would be fine in the designated time. They cooked it at high in 1-1/2 to 2-1/2 hours.
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