Wednesday, June 6, 2012

1 Cup White Rice
2 Cups Water
Butter (enough to coat the inside of the crock-pot sides and bottom)
Salt – Just a pinch

Coat the crock pot sides and bottom with butter. This will help keep the rice from sticking. I rinse my rice prior to using. This helps take some of that starch out. Put rice in large bowl or pan and put water in it. Swirl it around and drain. Do twice
Add remaining ingredients. Cook on low for 8 hours.


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