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Slow Cooker Rice

slow cooker rice

Making rice in a slow cooker is an easy method that yields great results every single time and needs little to no attention!

Ingredients

Scale

Ingredients for jasmine rice and basmati rice

  • 1 cup jasmine rice or basmati rice
  • 1 ⅓ cup water
  • ½ 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
  • ½ tablespoon neutral oil such as vegetable or grapeseed oil
  • Pinch of salt

Instructions

Directions for jasmine rice and basmati rice

  1. 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. 
  2. Place the rice in the slow cooker along with the water, oil, and salt. 
  3. Mix and cover with a lid. 
  4. Cook on low for 1 ½ to 2 hours. After 1 hour, open the lid and stir the rice. 
  5. 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.
  6. 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

  1. 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. 
  2. Stir in the oil and salt and cover with a lid. 
  3. Cook on low for 2 ½ to 3 hours until the rice is tender. 
  4. 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.
  5. Open the lid, fluff the rice using wooden chopsticks, and serve.

Notes

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.

Keywords: grains, side, crockpot

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