Categorized | Featured, Slow Cooker

Slow Cooker Rice

crock pot rice

In an attempt to cut down on the amount of appliances that I have, I decided to get rid of my rice cooker – even though I was eating a fair amount of rice. It took up too much room and it sputtered while it was cooking, leaving a sticky white watery residue all around the cooker when it was done.

So after getting rid of the cooker, I wanted to figure out a new way to make rice that would be equally as easy and which did not need a lot of monitoring.  I did a little bit of research and decided to try rice in the slow cooker.

It took about three tries until I got it right. I thought using a small crockpot in proportion to the amount of rice I was using would work better than a large crockpot, but I was wrong.  The rice needed several infusions of water to cook well and then turned out too watery.

So I used my four quart slow cooker to make a cup of rice.  You could probably make more rice than this, but I wouldn’t try to fill up the crockpot with rice and expect it to cook well.

I put in a cup of rice and two cups of water.  Turned it up to high.  It took about an hour and 20 minutes. The rice was perfect.  I would watch the slow cooker carefully the first time you do this so you don’t overcook. Although online instructions suggest greasing the crockpot, I did not do so and it came out fine.

I had my rice with dried mushrooms (that I reconstituted – I love the chewy texture and intense flavor) and flavored with a small amount of Braggs Liquid Aminos (you can also use soy sauce). I put some cashews on top – delicious!

crock pot rice

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