If you've never made rice in the slow cooker, you will be surprised at how easy it is. It's the perfect easy way to make rice, with no pot to babysit, and no worrying about a scorched bottom. I started making slow cooker rice when I was meal prepping, and now it is one of my favorite ways to cook rice.
Rice is the easiest side in the world until it isn't. When I was learning to cook, it was one of those dishes that haunted me.
As my boys got older and I was teaching them to cook, one of them asked me if I could cook rice in the Crockpot. I knew Instant Pot Rice was good, but I wasn't so sure about the slow cooker.
With a little testing, I discovered that slow cooker rice was indeed a thing. A piece of parchment right on top makes sure the rice steams, and this is the key to fluffy grains.
The other key I learned during testing was to make sure there was enough liquid and that your lid seals. One thing to note: this isn't a set-it-all-day dish. It is done in two hours on high.
Serving Suggestions
Some of my favorite simple family meals are this crockpot rice with Instant Pot chicken legs, slow cooker chicken, or picanha roast. Serve with a green salad, and complete the meal with bread machine dinner rolls.
Cooked rice is the perfect base for these Mediterranean bowls and perfect for making Blackstone fried rice or cheesy chicken and rice.
Ingredients Needed
- Rice: I typically use jasmine rice or basmati rice, but any type of white long grain rice will work here. You could also use brown rice; just make sure to increase the cooking time.
- Broth: Purchased broth works, but use homemade broth for the fullest flavor. You can also use water, but the broth will add so much more flavor.
- Butter: I recommend adding a couple of tablespoons of cubed butter – it adds richness and flavor.
- Seasonings: Don't skip the salt. It really is necessary for the best rice. You can adjust the seasonings as desired. Feel free to add some garlic powder, onion powder, fresh herbs, cumin, chili powder. or whatever you like.
The Rice to Liquid Ratio (and How Long)
Use 1 cup of rice to 2 cups of liquid. When the liquid's absorbed and the grains are tender, it should be done. If it isn't, add a few tablespoons of broth and give it another 15 minutes. Fluff with a fork before serving.
Rinse Your Rice
If you've never rinsed your rice, you might be tempted to skip this step. Please don't.
Rinsing washes off the surface starch that can make rice gummy. If you don't rinse, your grains will clump. All it takes is a minute, or until the water runs clear.
My Secret Weapon
The parchment is my quiet secret weapon.
You can trace the lid and cut, but it doesn't need to be a work of art. You want to set it right on top of the rice, under the lid. This traps the steam against the grains and gives you a rice-cooker texture. It works without it, but it's better with it.
Brown Rice, Jasmine, and Basmati
Jasmine and basmati are my favorites here. You won't need to adjust the timing for any long-grain white rice.
If you want to make brown rice, know that it is a different recipe. It will take between 3 and four hours on high and require more liquid.
Step-by-Step Instructions
Troubleshooting
Mushy rice usually means too much liquid or too much time. Make sure you flip it to warm once the liquid is absorbed.
If the time is up and it is still crunchy, add a bit more broth if it is dry, and cook for another 15 to 30 minutes. Your crockpot may run cool.
If the edges brown or crisp, your cooker runs hot. Make sure you stir around the one-hour mark to move the outside grains toward the middle.
Make Ahead and Storage
We eat a lot of bowls (like this Teriyaki Chicken Bowl) at our house, and this is a great way to prep ahead. It keeps about three days in the fridge. You can freeze it for up to a month. You will want to let it cool a bit, and then divide it into portions. I don't recommend letting it sit on the counter too long for food safety reasons.
To reheat, you may want to add a splash of water or broth. Both the stovetop and microwave work well.
Tools Needed to Make
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- Slow cooker - Use a crockpot, Instant Pot Dutch Oven, Ninja Foodi PossibleCooker or your favorite slow cooker.
- Parchment paper
Slow Cooker White Rice
Equipment
Ingredients
- 1 ½ cups uncooked white rice
- 3 cups broth or water
- 2 tablespoons butter cubed
- ½ teaspoon sea salt
Instructions
- Place the rice in a fine mesh strainer and rinse under a steady stream of water until the water runs clear.
- Spray your slow cooker insert with cooking spray. Add the rice and broth or water to the slow cooker.
- Dot with the butter and sprinkle with the salt.
- Cover the rice with a piece of parchment paper and then place a lid on your slow cooker.
- Cook on high for 1 ½ to 2 hours, stirring occasionally. Check the rice after about 1 ½ hours and test for doneness. Fluff with a fork before serving.
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