Making rice on the stove top can be frustrating and also requires a lot of attention, but did you know that you can make perfectly fluffy and tender rice using a slow cooker? It’s an easy method that yields great results every single time and needs little to no attention!
What Type of Rice Works Well in a Slow Cooker?
Jasmine rice is a long grain white rice that comes from Southeast Asia, mainly Thailand. The grain is long and lean and is categorized as aromatic because of its fragrance and sweetness. It’s often paired with Thai curries and stir fries, as a side for grilled and fried dishes, and is also used in soups.
Basmati rice is also a long grain white rice that’s considered to be aromatic. But once it’s cooked, basmati rice is about twice as long as jasmine rice and is fluffier. It also comes from a different region of Asia, primarily from India and Pakistan. Basmati rice is usually served with curries or used in biriyani and Indian rice puddings.
Brown rice is a whole grain rice that’s grown primarily in Southeast Asia, but also in America, Europe, Middle East, Africa, and Latin America. It’s more nutritious than white rice because the hull hasn’t been removed, and is therefore high in fiber, magnesium, selenium, and other minerals. Brown rice is very versatile and can be used as a side dish, in salads, soups, to make fried rice, sushi rolls, and casseroles.
Wild rice grains are harvested from 4 different species of grass and have a chewy exterior and tender interior. Wild rice is mostly grown in North America and Asia and can be used as a side dish, added to casseroles and soups, to make rice salads, and to make desserts.
Can I use other types of rice such as Japanese short grain rice or sweet rice?
I’m sure you can but since I haven’t experimented with other types, I can only recommend the ones that are listed above.
Ingredients for Slow Cooker Rice
- Rice: You can use jasmine rice, basmati rice, brown rice, or wild rice for this recipe.
- Water: The water must be cold or room temperature, and the ratio of water to rice will depend on the type of rice you are making, and how much of it you are using.
- Oil: Rice cooked with a little neutral oils such as vegetable, canola, or grapeseed oil work well to pair with curries or other Asian influenced dishes. You can use olive oil or avocado oil if you are making a rice salad, or serving the rice with Mediterranean style dishes.
- Salt: I like to add between a quarter to half teaspoon of kosher salt.
Kitchen Tools Needed
How to Make Slow Cooker Rice
- Gather all of your ingredients for this recipe.
- Start by rinsing the rice. Measure and place the rice in the rice washing bowl and rinse it under cold water. Swish the rice around with your fingers and keep doing this until the water runs clear. For brown rice and wild rice, you only need to briefly swish the grains since there is little starch to be removed.
- Put the rice in the crockpot along with the water, oil, and salt, and stir using a plastic or wooden spoon. You can use a metal spoon if you like but beware that it may scratch the ceramic surface.
- Put the lid on and cook the rice on low for 1 1/2 to 2 hours.
- When the cooking is done, open the lid and fluff the rice using chopsticks or a fork (again, beware that a metal fork may scratch the ceramic surface).
How to Store Rice in the fridge
Turn off the crockpot and transfer the rice to a baking sheet or other flat surface. Spread it using a rice paddle and let it cool to room temperature (about 20 minutes). Don’t let it sit out for more than 2 hours as bacteria may start to grow. Put the rice in an air tight storage container and refrigerate for 4-6 days.
How to freeze rice
Turn off the crockpot and transfer the rice to a baking sheet or other flat surface. Spread it using a rice paddle and let it cool to room temperature (about 20 minutes). Don’t let it sit out for more than 2 hours as bacteria may start to grow. Divide the rice into individual serving sizes and put them in sealable storage bags. Freeze for up to one month.
How to Tell When Rice Has Gone Bad
To ensure that you always eat the best and healthiest rice, here are some tips on how to tell when it’s time to throw your rice away.
- If your rice has been sitting on the kitchen counter for longer than 2 hours, it’s best to throw it away to avoid food poisoning. The same goes for freshly cooked rice that has been sitting out at room temperature for too long since bacteria may have started to grow.
- If the rice in your fridge is crunchy and really dry, it’s time to make a new batch.
- If it smells bad even if it looks fine, trust your nose.
- If you’ve already reheated your rice, then it’s best not to reheat it again. Exposing rice to different temperatures a number of times is not a good idea since it creates the ideal environment for bacterial growth. Instead, save your rice in single portions so you only use what you need.
What to Serve with Rice
Rice is so versatile and mild in taste that it pairs well with just about anything. You can keep it simple and offer it as a side to tofu, meats, fish, and/or vegetables, or create something with it such as fried rice, or a pilaf. Here are my favorite ways to serve jasmine, basmati, brown, and wild rice:
Jasmine rice and basmati rice
- Onigiri (Japanese rice balls) – I like to mix half brown rice with half Japanese rice to make onigiri that are more nutritious
- Basic fried rice (restaurant style)
- Light spring minestrone
Did you like this Slow Cooker Rice Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Making rice in a slow cooker is an easy method that yields great results every single time and needs little to no attention!
Ingredients for jasmine rice and basmati rice
- 1 cup jasmine rice or basmati rice
- 1 1/3 cup water
- 1/2 tablespoon neutral oil such as vegetable or grapeseed oil
- Pinch of salt
Ingredients for brown rice and wild rice
- 1 cup brown or wild rice
- 2 cups water
- 1/2 tablespoon neutral oil such as vegetable or grapeseed oil
- Pinch of salt
Directions for jasmine rice and basmati rice
- Put the rice in a rice washing bowl or a fine mesh sieve, and rinse the rice under cold water. Keep rinsing until the water runs clear and drain well.
- Place the rice in the slow cooker along with the water, oil, and salt.
- Mix and cover with a lid.
- Cook on low for 1 ½ to 2 hours. After 1 hour, open the lid and stir the rice.
- When the cooking is done, check and see if there’s any water left and if the rice is tender. If it’s still crunchy, put the lid back on and cook for an additional 15-30 minutes. If it’s dry and crunchy, add a little more water (2-3 tablespoons) and cook for 15-30 minutes.
- Open the lid and fluff the rice using wooden chopsticks. I don’t recommend using a metal fork since it may end up scratching the pot. Serve.
Directions for brown rice and wild rice
- Put the rice in a rice washing bowl or a fine mesh sieve, and briefly rinse under cold water (3-4 swishes should do it). Drain and transfer the rice to the slow cooker.
- Stir in the oil and salt and cover with a lid.
- Cook on low for 2 ½ to 3 hours until the rice is tender.
- If there is still water at the bottom of the rice cooker, put the lid back on and cook for an additional 15-30 minutes. If it’s dry and crunchy, add a little more water (about ⅓ cup of water) and cook for 20-30 minutes.
- Open the lid, fluff the rice using wooden chopsticks, and serve.
To refrigerate rice: Store in an airtight storage container for 4-6 days.
To freeze rice: transfer the rice to a baking sheet or other flat surface. Spread it using a rice paddle and let it cool to room temperature (about 20 minutes). Don’t let it sit out for more than 2 hours as bacteria may start to grow. Divide the rice into individual serving sizes and put them in sealable storage bags. Freeze for up to one month.
- Serving Size: 1/2 cup cooked rice
- Calories: 187
- Sugar: 0g
- Sodium: 586.4mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 36.2g
- Fiber: 1.6g
- Protein: 3.6g
- Cholesterol: 0mg
Keywords: grains, side, crockpot