Sun Dried Tomatoes & Chicken Pilaf

[custard]

Made another slow cooker meal, chicken, pesto, sun dried and regular tomatoes, onions, garlic, basmati rice and wild rice. Lots of flavour but the texture was too mushy. The wild rice remained firm and distinctive, but the basmati didn't, it collapsed into a gloopy mess. Tasted great...as long as you kept your eyes shut. What did I do wrong?

Maybe I'm not washing the basmati rice properly? I put it in a bowl with cold water, then changed the water about five times. Is there a better way?

 

[Racers]

Sounds like you cooked the rice for to long, may be bung it in near the end, I never wash rice, and use the 1 measure of rice to two of water, boil turn right down and leave with a lid on until done.

Pete

 

[MrTeroo]

Sounds like you cooked the rice for to long, may be bung it in near the end, I never wash rice, and use the 1 measure of rice to two of water, boil turn right down and leave with a lid on until done.

Pete

You would notice a difference if you washed Basmati, much fluffier.

 

[Beau]

Don't think basmati is suitable for slow cooking. Sometimes make Delia Smith recipe of chicken basque which is slow cooked. Brown rice is used and it needs a good hour to cook.

 

[MrTeroo]

Wholemeal basmati is nice and a bit firmer.

 

[skipdiver]

+1 for cooked too long. I now use microwave basmati rice- 2 mins and it's done but for a slow cooked meal, i would add the rice later in the process.

 

[custard]

It definitely seems that some types of rice hold up better, the wild rice came through the process beautifully, so maybe something like brown rice is the answer. Adding basmati later on also sounds a clever solution, but the beauty of a slow cooker is I can fire it up in the morning and then forget about it all day.

Blimey, food is tricky stuff, give me secret mitred dovetails every time!

 

[skipdiver]

Brown rice still has the husk i believe and will cook for longer without disintegrating. I know what you mean about bunging in all the ingredients in the morning and coming in to a cooked meal. You could add some pre cooked or microwave rice to the pot for 10 mins to take on the flavour of your dish before serving.

 

[Steve Maskery]

Wild rice takes a LOT longer than basmati, long grain or Thai Jasmine rice, so I'm not surprised that the two fared differently.
I don't have a slow cooker, but if I did I'd cook the stew bit in the SC but always cook the rice separately.

BTW, for Wild Rice I usually cook the whole packet and then spread it out on a baking sheet to freeze. That way I can take out a handful any time I want and add it to whatever I am cooking, without the 45 min wait while it cooks.

 

[gregmcateer]

I'd tend to agree - Basmati too quick for the slow cooker.
My mum always gently fried basmati in a generous knob of butter first, before adding the water and cooking as normal - Wow was it good!
Heart attack, what heart attack?

 

[Austinisgreat]

Custard,

Where are you getting the recipes from?

I agree with other posters that rice isn't really suitable for slow cooking. Basmati takes 10 mins. Brown takes 30 mins. A risotto could take an hour but with careful addition of liquid at intervals.

I'm glad it was edible at least!

Put root veggies in your slow cooker recipes like turnips, carrots, parsnips, shallots, onions etc.

Then serve with your choice of starch cooked separately - rice, potatoes, pasta etc. They don't take long to prepare.

HTH

Andrew