I had cooked some heritage chicken legs in the crock pot the other day and was left with some very aromatic drippings and broth. Since I didn't feel like getting another pot dirty I decided to use the crock. I heated the leftovers and broth on high until simmering. I took out the leg and added the rice. I estimated the broth at about 2 cups and so I used 1 cup of brown rice.
Typically brown rice takes 50 minutes to cook once simmering. Adding extra time to allow the broth to come back to a simmer, I was banking on somewhere between 1.5-2 hours. Not the 3.5 most recipes on low heat suggested. I chose high heat because I want a simmer. I did not add any additional liquid because I have not known my crock to evaporate liquid very fast.
But then...I decided to add the meat from the leftover leg, and an extra cup of broth from my reserves. I ended up with tender but not mushy rice that had an amazing flavor, and just slightly too much broth, sloppy but not soupy.
The best part is that I didn't worry about it burning, simmering too rapidly, or boiling over. And it wasn't under-done like it often turns out when I cook it (according to the directions) on the stove. Plus since I have a gas stove/range, I don't like to leave it unattended.
1 cup of brown rice
2 cups + 1 cup of broth
Starting the broth on high till simmering, add the rice, plan on 2 hours.
