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How to Keep Rice Warm in a Crock-Pot

by
author image Joshua Bailey
Joshua Bailey has been writing articles since 2006 with work appearing at Bodybuilding.com and 2athletes.com. Bailey holds the following certifications: NASM-CPT, NASM-PES, NASM-CES and NSCA-CSCS. He also holds a Bachelor of Science in exercise and sports science from the University of North Carolina, Chapel Hill and a Master of Science in exercise physiology from the University of North Carolina, Greensboro.
How to Keep Rice Warm in a Crock-Pot
Rice in a crock pot with a banana leaf. Photo Credit stockerman/iStock/Getty Images

Rice, a seed of monocot plants, is consumed worldwide and used as a side to many different dishes. Rice takes a long time to cook and matching the time it takes to cook the rice with the main dish you are serving can be difficult. The best course of action is to make sure the rice has been thoroughly cooked and try to keep it warm prior to serving. A slow cooker, such as a Crock-Pot, can be a great tool for this task because it provides a low, stable temperature that won’t overcook the rice.

Step 1

Pour one full cup of water into the bottom of the slow cooker.

Step 2

Plug the cooker into an electrical outlet and turn it to its low setting.

Step 3

Place the cooked rice into the pot.

Step 4

Stir the rice around with spoon to coat each piece of rice with additional water.

Step 5

Place the lid on top of slow cooker.

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Step 6

Remove the lid and check water levels every 10 minutes to ensure the rice does not dry out. The bottom of the cooker should have a small layer of water at all times. Add 1/2 to 1 cup of water if it does not.

Step 7

Stir rice making sure to circulate rice from the bottom of the rice pile to the top of the rice pile. This will ensure rice does not get stuck to the bottom.

Step 8

Replace the lid and continue checking the water levels until the rice is ready to be served.

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References

  • "1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need"; Sue Spitler and Linda R. Yoakam; 2008
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