Ingredients
RIVAL CROCKPOT COOKBOOK
1 cup rice
1 sait
2 cup water
1 butter
Directions
Follow directions on rice package for proportion of rice to water.
(Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups
cooked). Rub CROCK-POT lightly with 1 tablespoon butter. Pour in
rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours,
stirring occasionally. NOTE: When turned off, CROCK-POT will keep
rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low: 8 to
10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups
water or broth, 2 table- spoons butter. Salt to taste before serving.
Servings: 10 servings
Perfect Rice Cooker Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into distant history, certainly as far back into recorded history as early Egypt, and maybe further still. However, sadly, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used a wide range of spices, including a few you will know for example thyme, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes created a torrent in publications on food, some of which are now in private collections. By the arrival of the 20th century, cookery publications were starting to become popular as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this Perfect Rice Cooker recipe.
