SLOW-COOKER RICE PORRIDGE
We Italians have a soft spot for our rice dishes. Whether it's risotto or rice pudding, it's all good. This not-too-sweet treat is a terrific way to finish a meal. Top it off with cherry or blueberry pie filling right before serving...or stir in a little amaretto. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 2h45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Brush the inside of a 5-qt. slow cooker with melted butter. Add rice, sugar, salt, milk and half and half; stir to combine. Cook, covered, on high for 2 hours; stir. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes. , If desired, stir in additional milk and top with cherry pie filling and almonds.
Nutrition Facts : Calories 186 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 0 fiber), Protein 5g protein.
SLOW COOKER CHINESE RICE PORRIDGE (CONGEE JOOK)
Rice and water (yes, that's it) in the crockpot make a rice porridge base that you can turn into a simple snack with eggs and soy sauce, or something a bit fancier with meat and vegetables.
Provided by arianej
Time 3h
Yield 6
Number Of Ingredients 2
Steps:
- In a crockpot, put rice and water in. Turn on HIGH for three hours. This can also be done in a heavy pot on the stove, heat to boiling and simmer until desired consistency is reached. I'm not sure of the times for stovetop cooking. cook's notes This is obviously plain, but is very flexible. We usually eat it with soy sauce, maybe a little pepper, and chopped scallions. You can pretty much add anything you want, including leftover meats, fish, etc. and let it cook.
Nutrition Facts :
CHICKEN CONGEE (GYE JOKE)
Cooking chicken congee in a slow cooker takes patience, but you can cook it overnight. Here's how to make this simple Chinese breakfast.
Provided by Choy Wai Yuen
Yield Serves 4
Number Of Ingredients 13
Steps:
- Marinate the pork with salt overnight. Just before cooking, rinse with water.
- Marinate chicken meat with soy sauce overnight.
- Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
- To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.
PORRIDGE IN THE SLOW COOKER OVERNIGHT
The method for this recipe uses a bowl inside your slow cooker. You can add yoghurt, sultanas, blueberries, apricots, or shredded coconut etc once the slow cooking is over
Provided by susanronnie
Time 8h5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Set slow cooker to LOW. You need a heatproof bowl with a lid that will fit inside the slow cooker. In the heatproof bowl, mix together 1 cup rolled oats with 4 cups water. Put the lid on top of the porridge bowl and place inside the slow cooker
- Put about 2-3 cups of water into your slow cooker bowl about half way up the heatproof bowl.
- Put the lid onto the bowl of porridge and then the lid on the slow cooker. Cook on LOW for about 8 to 10 hours or overnight.
- When ready put into bowls and top with a little milk and some fresh or dried fruits.
RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK & CORN
I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.
Provided by Maggie
Categories Rice
Time 1h15m
Yield 1 large bowl, 4 serving(s)
Number Of Ingredients 10
Steps:
- Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
- If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
- Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
- (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
- When the rice is ready, mix in the pork and corn (or other ingredients, if any).
- Serve in bowls and top with scallions.
Nutrition Facts : Calories 186, Fat 5.8, SaturatedFat 2.1, Cholesterol 18, Sodium 400.3, Carbohydrate 26.3, Fiber 1.7, Sugar 1, Protein 7.4
SLOW-COOKER CHICKEN CONGEE
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.
Provided by Anna Stockwell
Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
- Do Ahead
- Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
SLOW-COOKED PORRIDGE
Put this oaty breakfast into your slow cooker before bed and wake up to a bowl of creamy comfort in the morning. Add your favourite toppings
Provided by Sarah Cook
Categories Breakfast
Time 12h5m
Number Of Ingredients 4
Steps:
- Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone's up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don't worry if not.
- In the morning, give the porridge a really good stir - it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.
Nutrition Facts : Calories 264 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
PERFECT CROCK POT RICE
Make and share this Perfect Crock Pot Rice recipe from Food.com.
Provided by Mirj2338
Categories Rice
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rub your slow cooker lightly with 1 tablespoon butter or margarine.
- Pour in rice, water and salt.
- Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.
- Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.
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