 | | Directions |
- Use 1/2 tbsp. of the butter to coat the bottom and walls of the crock from a 2 or 3 quart slow cooker.
- Add the rice to the buttered crock. Cut the remaining butter into slices and place on top of the rice.
- Boil the water, add the bouillon to it, and stir until it is dissolved. Pour bouillon over the rice. Note: Canned chicken broth can be used in place of the chicken bouillon or water if desired. If using broth or water, add 1 teaspoon of salt.
- Cover the slow cooker and turn it on low. Allow the rice to cook for 1 1/2 hours and then lift the lid and gently stir, but do not over stir. Stir only enough to turn rice over from top to bottom.
- Replace the cover and cook another hour on low. Note: The rice does not have to be stirred if you are not there to do it but it will help the rice cook a little more evenly.
- Taste the rice to see if it is done. The texture should be tender, if not, allow the rice to cook longer. If done, serve while warm. If left in the crock with the slow cooker turned off, the rice will stay warm for 1 to 2 hours.
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Container: 2 quart slow cooker
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 2 cups raw white rice |
| - | | 4 teaspoons chicken bouillon granules (or 4 bouillon cubes) |
| - | | 3 1/2 cups water |
| - | | 2 tablespoons butter |
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