>I want to make some Goat Biryani today and I always see Indian recipes
> where they add some precooked rice (50%?) to the pot and let it cook
> along with 'everything else"....which would be nice as that way the
> rice really absorbs the flavors.
> really like to be able to use my crock pot (sorry -- I love it) and
> add rice, but I've never had too much luck getting it right....either
> under or over cooked if I remember right.
> I always wash it well and soak my rice for an hour.
> On a low crock pot low setting, when do you think I should add rice to
> my "stew"? Precook first?
Basmati brown or white? Makes a difference (and yes, I crockpot all the
Part of your problem here is the pre-soak. Don't in this case. Also brown
will give a better effect. White will turn to mush more easily. Calrose
whites will definately turn to mush (grin).
I would cook the base recipe without the rice, then add the rice (raw as is)
in the last hour. This will give a distinct 'grain' still with a brown and
most 'hard-long, non-sticky' whites will tolerate it. Be sure you have
enough liquid in the recipe. 2 cups liquid per 1.25 cups rice for this is a
good starting point (adjust liquid upwards with a little stock as you near
I make commonly 'Japanese Rice Porridge' which is a fancy version of what
you may call Congee or Juk (but has more 'stuff' in it). Sometimes I use
the rice maker, and other times the crockpot. In this case the grains are
*supposed* to mostly dissolve so it's workable to add the rice right at the
start. 6 cups stock (I use dashi but chicken will do) to 1 cup rice and 3
cups 'various goodies'.