————————–RIVAL CROCKPOT COOKBOOK————————– 1 c Rice
SaIt 2 c Water
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.