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 or margarine. 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 all 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 or
margarine. Salt to taste before serving.
