Results from first crockpot dinner. Arroz Con Pollo. Not great. The chicken was tender, flavorful

C

cynupstateny

Well-known member
and delicious. The rice was waaaaaaaaaaaaay ocercooked. To the point of being one big blob in the middle and burned to black on the edges. I cooked for 7 hours on low.Maybe too long? But I thought one of the crock's selling points was to start it in the morning and when you get home- dinner is ready. If I have to be here when it's cooking, why shouldn't I just do it in the oven? Thanks for any advice.

 
Cyn, did you use Uncle Ben's Converted Rice? I am sure that there

are other brands, but that is the only one I have ever heard of. I have never had my rice burn. I don't know what could have happened. I have hit and misses sometimes with certain dishes, but this hasn't been one of them. For your particular crockpot, maybe next time freeze or refrigerate your rice before adding. I know with grains, age and storage can affect there cooking times. Don't be discouraged, just like ovens, appliances have their own distinct nuances, you just need to learn yours. If you like curry, try the beef and potato curry for your next recipe. I am sure you will like it.

 
Maybe that's it- I used Par Excellence yellow. I'll take your advice and play with it for a while.

I hate to put it in the "too good to throw away but I don't plan on using it" closet, just yet!

 
hey dawn! i'm not a crock...

potter, but i'm curious. why would you use converted rice in a slow cooker? isn't it already half-cooked?

 
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