Prep 15 mins
Cook 4 hrs
This is so good, whenever I make this, is goes over great, even among non rice fans. Any leftover heat up great
- 4 tablespoons butter
- 6 garlic cloves, crushed
- 2 cups long grain brown rice
- 5 cups chicken broth, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- Melt butter in a saucepan, add rice and garlic, saute until golden. Add 2 cups of chicken broth and bring to a boil.
- Place into crock pot, with remaining 3 cups of broth.
- Cook on high, 4-5 hours.
This recipe is so much better than eating brown rice from the rice cooker. The only thing that could be better would be for the rice not to come out so soft, but considering how easy this is, I can't complain. I will be trying basically the same thing, but cooking on the stove instead of crock pot to see if that improves the texture. Either way though, I will be making this over and over again because it's such a yummy way to eat brown rice!
This made brown rice taste good! I don't normally care for brown rice, but this was nice and flavorful, moist and garlicky. Mine was plenty done after 2 1/2 hours on high, and I switched it to warm to await the rest of my dinner. Made for PAC Spring '11.
Very good, nice and garlicky with good texture. I was glad that it made plenty as I usually try to make extra rice and use the rest for other dishes. I used this to accompany Gazpacho Shrimp Saute, both dishes made for PAC Spring 2009. Lovely recipe, thank you!