Monday, May 23, 2011

Creamy Lemon Rice

  Out of all the things to make in a slow cooker, rice is just one of those things that does NOT cross my mind.  I was flipping through one of my notebooks and I saw I had jotted down Creamy Lemon Rice in one of my random moments and tagged which of my cookbooks in was in.  Good thing, or I'd never figured out which book it was in, because the last place I'd look would be my slow cooker books.    But there on page 144 of Carlean Johnson's Six Ingredients of Less: Slow Cooker, it was.  And I'm glad I tried it - easy, frees up the stove, and really tasty.  I have found just like any other recipe, the newer slow cookers cook (surprise!) much faster.  I've noted my time in the recipe (the time for newer cookers), along with her original times (for older cookers).  I made this in 4 quart pot, but you could easily make this in one smaller than that.

Creamy Lemon Rice
Serves 6

1 cup uncooked long-grain white rice
2 cups chicken broth
1/2 cup heavy cream
1/4 cup melted butter
2 teaspoons finely grated fresh lemon zest

Spray your slow cooker with no-stick cooking spray.  Add all the ingredients - yes, even the cream - at once and stir.  Cover and cook the rice on LOW 2 1/2 - 3 hours in newer slow cookers, 4-5 hours in an older cooker.  The rice is ready when the liquid is absorbed and the rice is nice and tender. Mine was ready at the 2 1/2 hour mark.

Note - Ms. Johnson says you can skip the cream for a lighter rice dish.  I'll just take her word on it, and stick with the cream.