It doesn’t get much easier than cooking rice in a slow cooker. I have a 1-quart cooker that I use because I only need to make a little at a time for my small household. If you need to make more, it’s the same, just use a larger cooker.
Sometimes I still cook rice on the stovetop, but mostly I use the slow cooker method, especially when I’m making a stir fry. I can start the rice and not worry about it, then deal with prepping and cooking the rest of my dish.
The one thing I don’t have in this picture is cooking spray. I have forgotten to spray the inside of my crock and have had the rice stick a little bit. So spray it first. Add the broth and the rice and give it a stir. Put the lid on and turn it to high. Walk away for 2 hours.
Come back, and check the rice to see if it is done. It may take a little more liquid or longer cooking time for different rices and slow cookers, but this works every time for me with brown basmati rice, which is pretty much all I use when I want plain rice with a dish.
You can switch out the chicken broth with a low sodium one, or even a vegetable broth. It is important to have flavor in the cooking liquid in order to give your rice some flavor. But if you prefer just plain water, by all means, go ahead and use it.
Rice in the Slow Cooker
Equipment
- 1 quart slow cooker
Ingredients
- 1 cup brown basmati rice
- 3 cups chicken stock or veggie stock or water
Instructions
- Spray slow cooker crock with non-stick cooking oil.
- Add rice and stock and stir.
- Turn on the cooker to high and cook for 2 to 2 ½ hours, depending on your slow cooker. If rice isn’t quite done you can add a little water or stock and continue cooking.