Yesterday, I had a chance to work on two BBs for my Food Prep and Preservation PEP badge. For this one I made rice with meatballs.
For the rice, I used one cup of brown rice and two cups of what I call "tomato water." This is simply the water I drain off of frozen tomatoes after they defrost. The frugal part of me doesn't want to throw it away, so I use it for cooking.
Here is my submission for the Cook Grain with a Rice Cooker, Crock-Pot, or Instapot BB - Food Prep Aspect - sand.
For each method, I kept the recipe simple and repeatable:
2 cups of dry rice
4 cups of water
dash or two of salt
I used a crockpot!
To document my completion of this BB, I have posted:
- a picture of your grain cooking in the crockpot
- a picture of your grain cooked in the crockpot
- a picture showing your cooked grain that is obviously at least two cups
- in case it is not obvious - a reference photo from the stovetop method showing container volume in comparison to 1 cup measure
Co-Steward of a Natural Burial Cemetery in south-central Washington State
Well my Instapot rice today might get rejected for this BB because I put too much other stuff in so it becomes hard to see the rice! None the less I will submit it for consideration. I started with 1.5 cups of brown rice, added 1.5 cups of water, a can of corn, a can of diced tomatoes, and an assortment of spices to make a Spanish rice sort of thing. After it was done cooking I decided to add some salt too. (I am trying to use less salt in my diet.) Anyway, here are the before and after photos.
I double rinsed the rice -- thinking now that I should've saved the water for plants. The rinsing makes the finished rice a lot less "starchy" tasting.
A few stir-fried veggies and a generous portion of Bragg's (yum)
Yes, Virginia, there IS a scavenger hunt.
This needs a better pic of the uncooked rice in the cooker.