Any ideas on if this would work and what proportions to use?

Found on one the net that said 5 cups water to 2 cups rice, bit I want to make a lot and freeze it.

I love the idea of popping it in the crock in the AM and getting it frozen in the PM.

Any help would be appreciated.

Yes, I do that. It works just fine. You could just double the recipe I think.

Thanks! You are alsways so helpful to everybody in here... you deserve a happy dance!

That sounds like a good idea.

OK,

I tried this today. Cooked on high for 3 hours like the directions said on the website and it was horrible! Very mushy. Blah! Any suggestions?

If it was too mushy - reduce the water or cook it longer (that's what I would do on the stove).

I don't know if you have one or not, but I've found the best way to cook any type of rice is in my rice steamer. It comes out perfect every time.

Rice steamers are a great investment

I do ours in the microwave. I have a rice setting on it, but I used to cook rice in our old one which didn't have such a setting. There's no muss, no fuss.

For a double batch, I do this: Combine 2 cups long grain brown rice with about 4.5 cups cold water. Salt is optional. I use a large, glass Pyrex bowl that's about 18" in diameter at the top.

In a regular microwave, I cooked it on high for 7 minutes, then on medium for 25-30 minutes or until most of the water is absorbed. Then I fluff it with a fork and let it sit, covered, another few minutes. It turns out great this way.

Brown rice takes a little longer to cook than white rice, and microwave wattages differ. I like the rice to be a little chewy. Man, nothing smells better than the nutty basmati rice cooking. Yum!

What kind of rice did you use - Instant, Par-boiled (Uncle Ben's) or regular. What was the cooking time on the box? Type of rice used is a big factor in the cooking time.

I'm not sure to whom your question was addressed, so I'll blather first. LOL I don't use parboiled rice. I like to get grains as unprocessed as possible, so count on taking a little extra time for cooking them. We dislike the split-open puffiness of the processed stuff, love the nutty chewy texture and taste of the unprocessed.

I'm too much of a price-watcher and can't see paying so much for processed stuff when it's four or five times as expensive. The convenience is great, I just can't pay that. Now computer stuff...That's another story. But I do buy refurbs there, still. LOL

I shudder to think of a daily 4:15am wake-up call. I am working part-time now, but the earliest I have to get up is 6:00am for the earliest shifts. If you ate more rice, it would make sense to cook a double batch at the beginning of the week and just reheat portions throughout the week. But with your days, I can totally understand the want of some convenience!

Um... it was a bag of regular brown rice I got from Aldi's -- their "gourmet" brand of stuff. Can't remember the cooking time for "normal" cooking, I just followed the directions on the website that I found (did an ASK.com search for Crockpot brown rice)