17
Slow cooking
RICE
Preparation
Type
Amount
Nb of pers
Cooking time
Recommendations
Rice
(easy cook type)
White
750 g
1,25 l water
7-8 pers.
1 h 15 min.
Wash the rice before cooking it.
When cooked separate grains
with a fork
Rice
(easy cook type)
Brown
750 g
1,25 l water
7-8 pers.
2 h 30 min.
Wash the rice before cooking it.
When cooked separate grains
with a fork.
PULSES
Preparation
Type
Amount
Cooking time
Recommendations
Beans
Dried and
average
400 g
125 ml water
+/- 10 h.
Soak beans overnight and boil for 10 minutes
before slow cooking. Important - see below.
Cooking times vary according to the type of
beans used.
Red Lentils
Dried
400 g
125 ml water
+/- 6 h.
Rapidly boil lentils for minutes.
Chick peas
Dried
400 g
125 ml water
+/- 4 h 30 min.
Soak chick peas overnight and boil for 10 minutes
before slow cooking. Important - see below.
Cooking times vary according to the type of
chick peas used.
IMPORTANT INSTRUCTIONS WHEN SLOW COOKING
DRIED BEANS AND DRIED PEAS
If you are preparing a slow cooker recipe which contains dried beans or dried
peas, for example red kidney beans or chick peas, they must be soaked in
plenty of cold water overnight before cooking them. Drain and rinse them
thoroughly, then place in a large saucepan and cover with fresh cold water.
Bring to the boil and continue to boil rapidly for 10 minutes, uncovered, then
drain before using in slow cooker recipes. This destroys any natural toxins in
the beans or peas. DO NOT EAT UNCOOKED BEANS, PEAS OR LENTILS.
NEVER ADD PULSES TO SLOW COOKER RECIPES WITHOUT BOILING THEM
FIRST. Season pulses after cooking as the salt can toughen them during cooking.
Soaking is not necessary for lentils, but they must still be boiled rapidly for
10 minutes.
Canned beans and pulses can simply be drained and rinsed, and added
30 minutes before the end of the cooking time. They do not need to be boiled
first.
