Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------RIVAL CROCKPOT COOKBOOK-----------------------
1 c Rice 2 c Water
SaIt Butter

Follow directions on rice package for proportion of rice to water.
(Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups
cooked). Rub CROCK-POT lightly with 1 tablespoon butter.
Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2
hours, stirring occasionally. NOTE: When turned off, CROCK-POT will
keep rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low:
8 to 10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups
water or broth, 2 table- spoons butter. Salt to taste before serving.

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger#lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat Luscious echoes

From: Fran Mcgee Date: 04-17-94
The Lunatic Fringe Bbs (730) F-Homecook
Submitted By SYLVIA STEIGER On 12-11-95

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