Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Did I Do Wrong?

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

I made this recipe, adding another bell pepper (but it was a small one). I also added about 2 oz. of extra water. No other changes.

Open Original Shared Link

Due to the way my day was playing out, I opted to cook it for 3 hours on high. This just worked out well for me time-wise. I don't usually cook on high if I am not at home and I opted to use my older crockpot thinking that perhaps the new one got hotter. My fear was that it would overcook and be dry.

Instead, as I stirred it, I could feel uncooked rice under my spoon. So I tasted it and indeed the rice was hard. The onions and peppers were not cooked either. And the mix was not soupy, but only a little liquid remained.

Since it's late and we really need to eat dinner, I transferred it all to my large Rachel Ray oval pasta pot, added quite a bit more water, brought it to a boil and have it cooking on low. I am hoping it will get done in about 20 minutes as rice would when cooked on the stove.

I have looked up similar recipes and see that they say to cook for 10 hours on low or 6 hours on high. Could it be that I just didn't cook it for long enough? Should I have added more liquid?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lorka150 Collaborator
lorka150
Posted

What kind of rice did you end up using? Some, like jasmine rice, take 15 to 20 minutes, whereas brown rices take about 50. Could it be that?

Juliebove Rising Star
Juliebove
Posted
  • Author
What kind of rice did you end up using? Some, like jasmine rice, take 15 to 20 minutes, whereas brown rices take about 50. Could it be that?

Texmati. Should take 20 minutes on the stove. I wound up having to cook it for about another half an hour and we didn't like the end result. I think it was the Worchestershire sauce. It smelled oddly fishy and tasted too sweet. Was very soupy too. I had to serve it in mugs.

ang1e0251 Contributor
ang1e0251
Posted

I have never cooked rice in a crockpot. I learned to eat rice in Colombia. They eat long grain white rice cooked simply for neary every meal. I was taught that on the stove this had to be boiled hard for a time, then the heat lowered until done. Now I admit I was never very good at getting the temp and timing right. Usually just asked my husband to make it.

A couple of years ago he came back from his siser's with an inexpensive rice cooker. Miracle!! I can cook rice perfectly every time!! Best appliance we ever bought! It doesn't take long to cook. If you started it as soon as you walked in the door, it would be ready for dinner while you did every thing else.

We usually cook a big batch to last for several days then just reheat for lunches and meals. DH will often make a batch in the morning and it's done when we go to leave. Just unplug and leave. The nice thing is the cooker turns itself off when the rice is cooked you don't have to check it or anything. Love it!!

Jestgar Rising Star
Jestgar
Posted

If your crockpot was really full, it would take longer. The recipe doesn't say what size crockpot. If the person had a 6Qt (for example) and it was only half full, her recipe would have cooked more quickly.

SevenWishes Newbie
SevenWishes
Posted

Rice can take a looooong time in a crock pot, as the temperature tends to be much lower than when you are using a pot with a flame going underneath it. Even if the stuff in a crock pot is bubbling, the bottom of the pot is quite cooler than the bottom of a saucepan that has that lovely blue flame blasting away at it.

Also, maybe I'm just bitter and cynical, but I've never in my life been particularly satisfied with anything I've ever eaten that has come out of a slow cooker. It seems like it's always "off" just a little bit in some aspect...some ingredient is always just a little overdone or underdone, or it burns on the bottom even though the setting was on medium or low, or it's mushy, or....

I know for many using a slow cooker is nearly a necessity, but I've just never seen any dish come out of one that seems as good as one prepared on a stove top or other ways. If anyone wants to prove me wrong and bring me dinners that will change my mind, though...! :lol:

ang1e0251 Contributor
ang1e0251
Posted

I have to agree with you. To me crockpot cooking has a certain "flavor" to it I just usually don't like. I do like to use it to make broths or to keep food warm in for a carry-in but for cooking a meal I'd rather have the taste of the stove or oven.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


626Belle Newbie
626Belle
Posted
2 pounds lean ground chuck

2 medium onions, chopped

2 green peppers, chopped

2 cans (14 1/2 ounces) tomatoes

1 can (8 ounces) tomato sauce

1 cup water

2 1/2 teaspoons chili powder

2 1/2 teaspoons salt

2 teaspoons Worcestershire sauce

1 cup rice, (not Minute Rice)

Hmm...seems a little dry, even with whatever juice may come with the tomato products. 1 cup of water and 1 cup of non-instant rice? I do believe only instant rice can be cooked properly with equal amounts of rice and water. Check the bag/box for the rice you used and make sure the liquid ratio is correct. If the finished dish had soaked up almost all of the liquid but there was still uncooked rice, it seems like that could have been caused by an insufficient amount of liquid. I hope it comes out better next time :)

rinne Apprentice
rinne
Posted
Hmm...seems a little dry, even with whatever juice may come with the tomato products. 1 cup of water and 1 cup of non-instant rice? I do believe only instant rice can be cooked properly with equal amounts of rice and water. Check the bag/box for the rice you used and make sure the liquid ratio is correct. If the finished dish had soaked up almost all of the liquid but there was still uncooked rice, it seems like that could have been caused by an insufficient amount of liquid. I hope it comes out better next time :)

That would be my thinking also although I am sure the temperature of the Crockpot makes a difference. I have a Rival Crockpot and I turn it on high until it starts to boil and then to low for a long simmer and at simmer it bubbles away.

angieInCA Apprentice
angieInCA
Posted

The water to rice ratio was right but it sounds like one of two things happened, 1) you just didn't cook it in the crock pot long enough or 2) your crock pot is not getting hot enough. On high your food should have been at a slow boil. Check the type of rice you had. Long grain white rice just takes 15 min on simmer to cook but all others take longer.

Juliebove Rising Star
Juliebove
Posted
  • Author

I've never had trouble cooking rice on the stove, and although I know it is fairly quick to cook it that way, when daughter comes in from two back to back dance classes, she wants to eat right away. Which is why I was trying the crock pot meals.

The crock pot was really full. I believe I used a 3 qt. I think I might try my 6 qt. tonight for the chicken and rice dish.

Thanks!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,369
    • Most Online (within 30 mins)
      7,748
    nursengul
    Newest Member
    nursengul
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...