Keeping rice stuffing warm without drying?

[Sprout]

I am making rice stuffing for a big group dinner tomorrow night and I would like to keep it warm in a crock pot, but I'm worried that it will dry out. It will likely be in there for 4-5 hours. Should I add extra moisture? I'm worried that once it starts to dry out I'll be up a creek and it won't rehydrate properly, so I'd like to prevent it.

This is the recipe I'll be using:
Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms | Skinnytaste

 

[Andy M.]

You could make it ahead of time, refrigerate it them reheat it when needed. A microwave is the right tool for the job.

 

[dragnlaw]

If you have a glass casserole with lid, this is perfect for making rice. As Andy has said - make ahead and use the microwave to reheat. The glass lid holds the condensed moisture and adds it back.

I actually even cook my rice in the micro when I'm doing large amounts.

and that recipe sounds delish!

 

[jennyema]

However you choose to do it, just make sure you hold the rice at proper temp as it is the source of a particularly nasty kind of food poisoning.

 

[GotGarlic]

To add to what jennyema said, proper temperature is 140ºF. I would suggest putting some warm water in your slow cooker and checking the temperature after a hour or so to see if it will hold at that temp.

I did a little searching and on a couple sites for chefs, they suggested holding rice dishes covered in a warm oven and replenishing the serving dish occasionally, or keeping cooled cooked rice in the fridge and reheating in the microwave as needed.

 

[Macgyver1968]

That rice dish sounds great. I might have to try that.

 

[Mad Cook]

However you choose to do it, just make sure you hold the rice at proper temp as it is the source of a particularly nasty kind of food poisoning.

I wouldn't keep it warm for that very reason. Make it, cool it quickly, then reheat thoroughly when required.