Slow cooker rice is my secret to putting dinner on the table with minimal fuss. Making rice in the slow cooker means you’ll have half the dinner ready without any effort! Save yourself time by enslaving yourself over the stove by making perfect rice in the slow cooker or slow cooker.
What is your position on the whole rice thing
?
Are you a fan of white rice or a brown rice fan
?
Or, are you of the belief that all grains are the devil and should be avoided?
Most of the grains are
the devil (from camp All grains are devil) and my litter mate at MGATD camp has been white rice.
For most of my life, I didn’t appreciate white rice.
I believe in eating whole grains over their “white” counterparts for the nutritional benefits, but only up to a point.
White rice
may be on a higher glycemic index (meaning it causes your blood sugar to rise and fall more quickly), but it’s also much easier to digest, as you go that grains advance, that brown rice (which, for me, is still quite difficult to digest), and I love (LOVE) sushi. So while I still eat a fairly low-carb, paleo-friendly* diet, when I need a major infusion of carbs (gluten-free), I love white rice.
* Actually, many Paleo Powers That Be have embraced white rice in the last year or two, so I’m not alone here.
The only problem: with any rice (plus the rumors of arsenic in it, which are much lower in white rice than brown, and even lower if you buy Asian-grown rice versus American-grown rice. Not that you need to worry about arsenic in your rice, but I understand that some of you may be.) – It is the time it takes to cook.
I have this strange childhood memory of my parents cooking rice slowly, over low heat, very carefully, stirring almost constantly. When I make rice on the stove, I tend not to have that kind of patience and end up with an unevenly cooked batch, possibly slightly burnt but admitting nothing.
Which brings me to another love letter to my slow cooker.
Rice needs to be cooked “low and slow”
And if you cook your rice in the slow cooker, it doesn’t burn or cook unevenly like it does on the stove. I’m sure there’s some very rational explanation about heat distribution or something, but all I care about is that I can make a large batch of rice almost effortlessly.
Plus, using your slow cooker saves you the hassle of having to buy and store a rice cooker. I have a small urban kitchen with limited storage space, so I try to rely on as few devices as possible!
Don’t skip rinsing before the rice gets into the slow cooker
It takes a little effort, but it’s worth it! Rinsing the rice thoroughly before cooking removes excess starch, allowing the rice to cook into tender, fluffy individual grains. If you skip rinsing, that excess starch sticking to the grains will cause your rice to stick into a large group, creating a final product that more closely resembles rice pudding than the fluffy base or side dish you were looking for.
So take those extra minutes to rinse the rice before throwing it into the slow cooker with the water, walk away and get back to the perfect batch of rice.
Not only
for white rice
This method also works for wild rice or brown rice. Add 2 cups of water and a pinch of salt for every 1 cup of wild or brown rice (rinsed). I also like to add 1 tablespoon of butter or ghee per cup of rice, which produces a richer flavor and helps prevent the rice from sticking to the slow cooker bowl while cooking. Simmer for 2.5 to 3 hours until water is absorbed, and the grains have burst and are tender. Sponge with a fork, then serve. If the rice is still not ready after 2.5-3 hours of cooking, add an additional 1/2 cup of water, stir and If
you
have trouble tolerating brown rice, you may want to try sprouted brown rice. The sprouting step breaks down the outer shell, producing a grain that is easier to digest and making some of the nutrients inside more bioavailable (easier for your body to access and use).
This is the sprouted brown rice I use, and this
is the wild rice I use
.
And finally, some readers have asked what size and model of slow cooker I used for this, because it has something to do with cooking time. This 4-quart model is the one I use.
Frequently Asked Questions
- What variety of rice should I use? I’ve found that long-grain rice works best for this. I especially recommend Jasmine or Basmati. As I mentioned earlier, you can also use brown rice or wild rice.
- How can I flavor my rice? You can add any seasoning you prefer, to taste. Add it with the raw rice and water, stir and then cook according to the method below. If you don’t have a particular recipe or cooking in mind, you can replace some or all of the water with chicken broth and add a pinch of garlic powder and/or freshly ground black pepper. That will season the rice without adding any flavor that might clash with your food.
- Can I make this a one-pot meal ? You mean by adding a protein? Yes, but don’t do it alone. There are plenty of healthy recipes on Google and Pinterest for a slow cook meal that uses rice as a base and they are all cooked together. Choose your option!
- What slow cooker do I use? I use this 4-quart Cuisinart multicooker, which also has a high and low slow cooker setting, as well as steaming and stir-fry settings. I highly recommend it!
Serve it with…
There are plenty of ways to use slow-cooked rice
in your kitchen, but here are some suggestions:
- low curry, Mexican food, slow-cooker chicken shawarma, easy pork chops with apples and onions, or slow-cooker beef and broccoli (just a few ways we use it around here; meals served over rice are family favorites!)
- In this cold dish with shrimp
- With chicken
- cashew Stuffed in a pepper with meat or in an acorn-fed pumpkin without
What will you use it for?
PS: Check out more slow cooker recipes here!
