Today I tried cooking brown rice in my slow cooker, with the
intention of putting the slow-cooked chicken and sauce that I froze a couple of weeks ago over the
brown rice. I just threw a cup of brown rice, two cups of water, some
salt and pepper, and a clove of garlic into the crockpot and set it to
high for three hours.
The slow-cooked chicken was nowhere near thawed in time. It's still a block of ice in my fridge.
As
for the rice, the experiment was not a total disaster, but... well,
I'll hopefully do better next time. The rice turned out way too mushy -
and I like my rice mushy - but it's probably because when I looked in at
it and it seemed too dry, I panicked and added a lot of water. It was
not very flavorful until I added more salt than I thought seemed
reasonable, but at that point the garlic and pepper flavors became more
pronounced and it was very yummy. Next time I'll mince the garlic rather than just cutting it into a few big pieces and tossing them in. I'm hoping that before next time I'll
pick up some onions and other veggies to chop up and add to the rice,
but I just didn't have the energy for the grocery store today.
In
completely unrelated news, I've had to take a very firm NO SPIDERS
INSIDE stance, since I found the black widow. I feel really mean, but
no, we don't play around with deadly venom in this house.
Tips from my cousin Katie and my friend Llewelly: Use broth next time for the rice, and don't add the garlic until much closer to the end of cooking, because garlic loses its flavor when slow-cooked.
No comments:
Post a Comment