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HINTS AND TIPS
PASTA AND RICE
• For best rice results, use long grain converted rice or a specialty rice as
the recipe suggests. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked
rice and continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a pot of boiling
water until just tender. Add the pasta to the Crock-Pot® slow cooker
during the last 30 minutes of cook time.
BEANS
• Beans must be softened completely before combining with sugar and/or
acidic foods. Sugar and acid have a hardening effect on beans and will
prevent softening.
• Dried beans, especially red kidney beans, should be boiled before
adding to a recipe.
• Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
• Many vegetables benefit from slow cooking and are able to develop
their full flavor. They tend not to overcook in your slow cooker as they
might in your oven or on your stovetop.
• When cooking recipes with vegetables and meat, place vegetables in
slow cooker before meat. Vegetables usually cook slower than meat in
the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate
cooking.
HERBS AND SPICES
• Fresh herbs add flavor and color, but should be added at the end of the
cooking cycle as the flavor will dissipate over long cook times.
