Submitted by Jacqueline Stock
Stick of butter rice
Serving: 4
Ingredients
- 1-2 cups rice
- 1/2-1 litre beef stock
- 1/4 cup butter
Instructions
- Put everything into your slow cooker keep checking if the rice is soft and enough liquid you can add extra stock or some water
- 2-4 hours on low but keep checking
- when cooked serve with your favorite meal
- *To make it the main meal instead of a side dish add meat and veg - I like to add chicken and broccoli*
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I made this tonight with a few changes. I added mushrooms, cooked chicken and some poultry seasoning. I started with the liter of broth and checked after the first hour. After 2 hrs. I needed more broth and the rice near the top of my crockpot was crunchy while the lower portions were looking mushy. It smelled wonderful though. So I added another two cups of broth and continued cooking. Is now nearly 5 hours, and some of the rice is still crunchy. I’m going give this a fail for crockpot cooking and will try the oven method.
My mother (long since deceased) used to make this all the time, and over the years I never knew what it was called. The recipe must have just hit the internet because I finally found it. She would make it in the oven and I am trying it in the slow cooker. That crunchy bit on the sides of the corningware casserole dish was the best part.