Slow cooker rice is my secret to getting dinner on the table with minimal fuss. Making rice in the slow cooker means you’ll have half of dinner ready without any effort! Save yourself the time slaving over the stove by making perfect rice in the slow cooker or crockpot.
Where do you stand on the whole rice thing?
Are you a white rice fan, or a brown rice fan?
Or, are you of the belief that all grains are the devil, and should be avoided?
Me, I’m proud to have recently relocated to Camp Most Grains Are The Devil (from Camp All Grains Are The Devil) and my bunkmate in Camp MGATD 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 to a point.
White rice may be higher glycemic (which means it makes your blood sugar rise and fall more rapidly), but it is also much easier to digest – as grains go – than brown rice (which, for me, is still pretty tough to stomach), and I love (LOVE) sushi. So, though I still eat a fairly low carb, paleo-friendly* diet, when I need a major (gluten free) carb infusion, 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 (besides rumblings of arsenic in it, which are much lower in white rice than brown, and lower still if you buy Asian-grown rice vs. US-grown. Not that you should be worried about arsenic in your rice, but I understand that some of you may be.) – is the time it takes to cook.
I have this strange memory from childhood of my parents cooking rice slowly, over low heat, very carefully, stirring almost constantly. When I make rice on the stove top, I tend not to have that kind of patience and end up with an unevenly cooked, possible-slightly-burned-but-I’m-not-admitting-to-anything batch.
Which brings me to yet another love letter to my slow cooker.
Rice does need to cook “low and slow”
And if you cook your rice in the slow cooker, it doesn’t burn or cook unevenly the way it does on the stove. I’m sure there’s some very rational explanation about the heat distribution or something, but all I care about is that I can make a big batch of rice with almost no effort.
Plus, using your slow cooker saves you the trouble of having to buy and store a rice cooker. I have a small, city kitchen with limited storage space, so I try to rely on as few gadgets as possible!
Don’t skip the rinse before your rice goes in the slow cooker
It takes a little bit of effort, but it is worth it! Rinsing your rice thoroughly before cooking removes excess starch, allowing the rice to cook up into tender, fluffy individual grains. If you skip the rinse, that excess starch clinging to the grains will cause your rice to stick together in one big clump, creating a final product that resembles rice pudding more than the fluffy base or side dish you were going for.
So take those few extra minutes to rinse the rice before you throw it in the slow cooker with the water, walk away and return to batch of perfect rice.
Not just for white rice
This method works for wild rice or brown rice too. Add 2 cups water and a pinch of salt for every 1 cup of (rinsed) wild or brown rice. 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. Cook on low 2.5 – 3 hours until water is absorbed, and the grains have burst and are tender. Fluff with a fork, then serve. If the rice is not yet done after 2.5-3 hours of cooking, add an additional 1/2 cup 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 husk, producing an easier-to-digest grain, 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, a few readers have asked what size and model slow cooker that I used for this, because it has some bearing on cooking time. This 4-quart model is the one I use.
FAQs
- 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 above, 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, give it a stir, and then cook according to the method below. If you don’t have a particular recipe or cuisine in mind, you can just replace some or all of the water with chicken stock, and add a pinch of garlic powder and/or freshly ground black pepper. That will season the rice without adding any flavors that might clash with your meal.
- Can I make this a one-pot meal? You mean by adding a protein? Yes, but don’t just wing it. There a plenty of healthy recipes on Google and Pinterest for a slow cooker meal that uses rice as the base and all cooks together. Take your pick!
- What slow cooker do I use? I use this Cuisinart 4-quart multicooker, which also has a high and low slow cook setting, as well as steaming and sautéing settings. I highly recommend it!
Serve it with…
There are plenty of ways to use slow cooker rice in your kitchen, but here are a few suggestions:
- Under curry, Mexican food, slow cooker chicken shawarma, easy crockpot 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 a family favorite!)
- In this cold entree with shrimp
- With cashew chicken
- Stuffed in a bell pepper with meat or in an acorn squash without
What will you use it for?
PS: Check out more slow cooker recipes here!
Perfect Rice in the Slow Cooker
Crockpot rice is my secret to getting dinner on the table with minimal fuss. Making rice in the slow cooker means you'll have half of dinner ready without any effort! Save yourself the time slaving over the stove by making perfect rice in the slow cooker or crockpot.
Ingredients
- 1 cup Jasmine rice
- 1 pinch fine sea salt, optional
- 1 1/2 cups water
- 1 tablespoon butter or ghee (optional)
Instructions
- Thoroughly rinse rice in a fine mesh sieve until the runoff turns from cloudy to clear.
- Place the rinsed rice in the bowl of your slow cooker and sprinkle salt over the top.
- Pour water over the rice, and add the butter, if using.
- Cover and cook on low 2-2 1/2 hours until rice is tender.
- Uncover, fluff rice with a fork, and then serve.
Notes
- The butter (or ghee) is recommended, but not mandatory. 1 tablespoon of butter per cup of dry rice adds a nice richness to the finished rice, and also helps prevent the rice from sticking to the slow cooker bowl. You may omit it if you want.
- If you can, stir the rice around the 1-hr mark. This helps the rice cook evenly. Otherwise, your rice will be cooked slightly unevenly (wetter at the bottom, drier at the top), but if you stir the rice well after it is done cooking, it won't be a big deal.
- This method works for wild rice or brown rice too. Add 2 cups water and a pinch of salt (and 1 tablespoon of butter, which is recommended but not mandatory) for every 1 cup of (rinsed) wild or brown rice. Cook on low 2.5 - 3 hours until water is absorbed, and the grains have burst and are tender. Fluff with a fork, then serve. If the rice is not cooked to your desired consistency, add 1/2 cup more water, cover, and cook for about 20-30 additional minutes.
- For more flavor, replace some or all of the water with chicken stock (which, incidentally, you can also make in your slow cooker!)
- 1 serving: 1/2 cup cooked rice
- Store leftovers in an airtight container in the fridge for up to a week.
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Nutrition Information:
Yield: 6 Serving Size: 1/2 cupAmount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 1g
Emilie @ Emilie Eats says
I always hear about the debate between white rice and brown rice: how white rice is really “cleaner,” but brown rice is “whole,” etc. Honestly, I can’t really pick a side because I’ve read so many conflicting opinion, but since I don’t have digestive problems, I usually stick with brown rice. But I think there’s a time and place for white rice, too! Like sushi 🙂
Nora (A Clean Bake) says
I definitely think there is an argument to be made for the merits of both white and brown rice, for sure! There is a lot of nutrition in brown rice – for me, I switched to white just because my body doesn’t react well to brown at the moment 🙂 I’ll bet you could use this method for brown rice too, but you’ll probably have to add a bit more water (1/2 – 1 cup) and increase the cooking time (not sure but I’d guess maybe 3-3.5 hours? Just a guess). If you do it, let me know how much water and time it ends up needing!
Dani @ Dani California Cooks says
I have a slow cooker but no rice cooker – had no idea I could make rice in it! I usually make rice low and slow and add water, risotto style. That’s only because I never put in the right amount of water the first time!
Nora (A Clean Bake) says
Same here! I’ll bet your rice turns out great, but it also sounds like a lot of effort! I like to throw this in the slow cooker and let it cook while I’m doing other things 🙂
Hannah says
Although it’s great to know that you can make rice in a slow cooker, it’s so much easier on the stove top. Max twenty minutes, not two and a half hours!
You make one part rice to two parts water, stir until boiling and then turn the heat down and cover. Cook until the water is gone. Tin foil in the lid of the pot helps 🙂
Nora (A Clean Bake) says
That’s fair, Hannah, but it’s 2.5 hours of hands-off time when you can be focusing on something else and not babysitting a lit stove! I don’t know about you, but making a big batch at the beginning of the week and being able to worry about one less thing every night is a huge win for me, and probably other busy people.
Shannon says
I love this! I have a gas stove and it basically has two settings: high and off. ? It always boils over and cooks unevenly because it’s so hard to get a low temp. This recipe is a lifesaver until I can afford a rice cooker or instant pot!!
Nora (A Clean Bake) says
That’s great! Enjoy your rice!
Crystal says
I have the same issue with the gas stove
Amy | Club Narwhal says
Um, this is brilliant–and is there anything a slow cooker can’t do (it’s my favorite appliance of all time ;)!
Nora (A Clean Bake) says
I’m sure there is plenty it can’t do, but quite frankly, I haven’t found it yet 🙂
Raphael says
It can’t fry, grill, or dry bake something.
Nora (A Clean Bake) says
I’m not sure how this is relevant.
Lillian Barron says
I’m doing my first batch of slow cooker rice. I’ll let you know how it comes out. I’m a bit iffy on the cook time as I only have a very lard slow cooker but I’ll just watch it this first time and I bet it will be fine!
Nora (A Clean Bake) says
I hope it turned out well!
Heather | Cook It Up Paleo says
You’ve betrayed paleo by posting a rice recipe! Lol just kidding; I am 100% on #TeamWhiteRice! I am totally going to try this because my family and I love rice; especially with tacos. What I don’t like about making rice is hovering over the pot waiting for it to be done and I always burn it; I need to try it in the slow cooker.
Nora (A Clean Bake) says
I KNEW someone would say that! I’m just glad it was you, and you get the joke 😉
Anya says
I’m rooting for white rice. Never liked the texture or the flavor of brown rice. However, I do prefer to cook mine in bone broth for an added mineral and nutrient boost. And if I were to soak rice overnight (to release phytic acid), I bet my cooking time in the slow cooker would be cut in half. Will have to try it out.
Nora (A Clean Bake) says
That’s a really great idea! I’ve never thought to try the cooking method with the broth. Thanks for the great tip!
Monica says
Yay! I love white rice; it’s a staple at my home and I’m glad you’ve switched camps 😉 I didn’t know it was possible to cook white rice in the slow cooker but it certainly sounds appealing b/c of the no-work aspect. I certainly would not have the patience in me to cook rice on the stove-top while constantly stirring. Rice cooker, it is!
Nora (A Clean Bake) says
It totally is! To be honest, I don’t know what, exactly, the difference is between a rice cooker and a slow cooker (I know there is one, of course) so I just figured I would give it a try awhile ago, and it worked! This is the quickest, easiest way I’ve ever come across 🙂
Kate @ Kate Lives Healthy says
I have heard people cooking rice in the slow cooker but I have never tried it. I’m intrigued by your post and may have to give it try. Did you use a small slow cooker or a 6 quart one? I never make rice on the stove as I can’t be bothered to babysit it and wait for it!
Nora (A Clean Bake) says
I hope you have a chance to give it a try! I have a 4-quart slow cooker. This is the one I use, if it’s helpful: http://amzn.to/1VuT5bV
Marcus says
Just wondering… I’ve a large Crockpot, now do I cook on the low or high setting?
P. S. I prefer brown rice. Love the texture and flavour and as it takes longer to digest, keeps me fuller for longer on a diet.
Nora (A Clean Bake) says
It depends how large is large, but you should still be fine cooking on the low setting. You can also use brown rice if you prefer, but you may need just a bit more water.
Kenneth Kikta says
Me? A novice cook………………I cook for myself and only poisoned me a few times….but I survive.
Your slow cooking tips are exactly, almost, what I needed.
You might indicate how much of each ingredient to use ie…2 cups chicken broth & 1 cup rice, or, is it the other way around?
I threw in 2 chicken sausage links in the 2 cups of chicken broth (in the slow cooker) and let that cook for an hour, or so, then, 1 cup of white rice…lid on and on it’s high setting.
…..going to give a taste in an hour, maybe sooner, if the rice is fluffy like you suggested.
Thank You,
Ken
sharon keaveney says
Tried this with my slow cooker on low . Wasn’t anywhere near cooked at all after two hours . I’m going to try the high setting to finish it off and will try it on high next time from the start .
Nora (A Clean Bake) says
Did you double the recipe? if so you’d need to add extra time. Otherwise, it is possible that my slow cooker temp is higher than yours. What machine were you using?
Cassie says
Exactly the same it was not done and now the rest of dinner is ready 😞
Nora (A Clean Bake) says
Sorry to hear that. As you can imagine, I am not able to try every recipe in every possible slow cooker. This has worked across many machines. It’s possible yours cooks at a slightly lower temp. Also, were you cooking it covered?
Brenda Chickonick says
I have a Rival slow cooker a older one and I plan to use this for my white rice. Please guide me, thank you, Brenda
Brenda chickonick says
I already bought long grain white rice and awaiting your reply..
Nora (A Clean Bake) says
I’m not sure what a Rival slow cooker is (Sorry!) but the instructions should work regardless of the model!
Anndrea says
Can I double (triple, etc) the recipe to make a LOT of rice? I thought I’d ask because I don’t know if a larger amount will still cook evenly. I REALLY love rice ?
I also have a very small kitchen with very limited space…otherwise I’d get a rice cooker. Lol
Nora (A Clean Bake) says
You can probably double it, but as you said, I’m concerned about it cooking evenly, so you may need to stir it a few times throughout the cooking process.
Deeski says
I made the rice & turned out good.
Will add more garlic & some meat once cooked!
Thank you for sharing
Nora (A Clean Bake) says
You’re welcome!
Timothy says
I followed the instructions to the letter. After two hours the rice was like a paste, some grains were not cooked at all….very disappointed.
Nora (A Clean Bake) says
It sounds like you may need to give it a stir during cooking. Different slow cookers cook differently.
Amber says
This did not work for me. A little under 3 cups water, 1 cup rinsed brown rice, and a pinch of salt. 2 hours on low and. Hour on high – still soooo much water in there and rice isn’t fully cooked.
Nora (A Clean Bake) says
Please try it with 2 cups water.
Amanda says
In the body of your post, you said to use 3 cups of water to 1 cup of brown rice. Down in the instructions, you said to use 2 cups of water to 1 cup of brown rice. I’m going to try this for the first time today… just want to do it right.
Thank you
Nora (A Clean Bake) says
Sorry about that! It should be 2 cups!
Lenore says
This was a total failure for me. 4 cups wild rice, rinsed, and 8 cups broth/water. 3 hrs later — not done and a ton of water left! Gave up and threw it in a pot to finish cooking. 🙁
Nora (A Clean Bake) says
Strange. I wonder if your slow cooker is not as hot as mine. Sorry it didn’t work out!
David says
I’ve been looking for a way to get rice off my stovetop when cooking on the weekends. This looks like the PERFECT method! Thank you for eliminating some of the guesswork. I have to note that the recipe is exactly the same as the rice packages generally indicate 2:1 water:rice, so I consider this a very good starting point and appreciate you for posting this.
I have an assortment of sizes of slow cookers, from pint-sized dip crocks to 6 quart Crock Pots. I’ll be starting using my 1 quart slow cooker to see how the ratios and times work out. After I get that where I’m happy with it (how difficult can it be??? Rice, water, cook –> if it isn’t right, adjust water, temp, &/or time, at until it’s perfect.) Then, I’ll compare notes to my other slow cookers and have something reliable no matter which one I use for however many servings.
I’m making my first batch today! THANK YOU!!!
Nora (A Clean Bake) says
I would love to hear which machine worked best!
Rod says
Mine was the opposite. A horrible, gluey mess. Used the exact ratios and it was an abject failure. Back to the microwave for me…
Nora (A Clean Bake) says
Sorry to hear that. What type of rice were you using? That makes a big difference in the outcome here.
Shannon says
Thank you for this recipe! If I want to batch it do I just double/triple/quadruple the recipe exactly, or does the ratio of rice to water change?
Nora (A Clean Bake) says
I have only doubled it, and I keep the ratio the same!
Christoph says
Cooked on High – rice turned to mush
Cooked on Low – rice turned to mush
I think my slow cooker hates me…
Nora (A Clean Bake) says
Oh I’m sorry! That’s so strange. Feel free to email me for help figuring out what’s going on. It sounds like your slow cooker may need less water than most others.
Ari says
I eat both white and brown rice, but I have a strong preference for brown; it just tastes better to me. I also want to have the whole grains because I don’t eat meat, so it makes for a more reliable protein source. I do like white rice for sushi. But for fried rice, omurice, as a side to a tofu dish, I prefer the complexity of the brown rice over the starchy white.
Nora (A Clean Bake) says
You’re in luck! This method works for both white and brown rice!
Blanca says
This makes me hungry! 🙂 Thank you…amazing recipe.
Nora (A Clean Bake) says
You’re welcome!
Kathy Riley says
I’m making chicken cacciatore in my crockpot. It’s a big one (7 quarts I think. I’m an empty nester who hasn’t down-sized yet. May never happen as it’s hard for me to cook small besides loving to share the goodness). It’ll have the usual veggies (onion, celery, carrot, green bell peppers and button shrooms. All will be sweated till just tender crisp. I just now thought to gently until golden “fry” the rice. (That’s a Pati Jinich trick). But maybe not this being the first time. Might stick with the rinsey rinsey method. Anyway; veggies on the bottom. Chicken thighs/legs next. 2 cups rinsed-until-clear white, long grain rice next. In a separate bowl, I’ll mix 4 cups chicken broth with 1 can San Marzano whole peeled tomatoes with juice slightly smashed with my hand. Seasoning will be a few garlic cloves…made pasty by mincing and smushing around w/a bit of salt, 2-3 good sized bay leaves, maybe a touch of sage and a heaping tablespoon of McCormick Nature Seasons. All this will be mixed well and poured over everything. The veggies, tomato juice and condensation (hopefully will help cook rice). Setting will be Low. Time will be 4 hours. I will stir the rice after the second hour and every hour thereafter. If after 4 hours the rice is not done…I plan to adjust liquid and turn to High still stirring every hour. Thought about adding chicken base/boullion but you can’t take it out if it’s too salty. So. Got any thoughts/suggestions/comments? I need all the help I can get. I’m goin’ in!!!!! Pray. That’s all I got. 😇
Nora (A Clean Bake) says
Can you be more specific about what kind of suggestions you’re looking for?
LINDA says
I have a smaller 2 quart crock pot as well as a larger one, I usually cook rice on the stove top, but I think the little crock would work fine. Should I have to adjust the cooking time or a crock pot is a crockpot, just smaller capacity?
Nora (A Clean Bake) says
It should be roughly the same cooking time, but having never used your machine, I can’t say for certain! I’d knock a little time off and you can always cook a little longer.
Thomas says
Delicious and nutritious. I love this dish. I usually do it on weekends. The recipe is simple and easy to follow. Thanks for the very helpful article.
Nora (A Clean Bake) says
You’re welcome!
Beryl says
This looks very tasty & I love meals that you can cook in the slow cooker!
Nora (A Clean Bake) says
Yes they are the best!
Joan says
Tried this today. Followed instructions exactly. Result was one big gluey mess. Will certainly not be trying this again!!!
Nora (A Clean Bake) says
Did you rise the rice first?
Karens says
It worked! I did three cups of white, long grain rice and six of water in my 6 qt. cooker for exactly two hours (stirring once) and it’s perfect! Thanks so much for this!
Nora (A Clean Bake) says
You’re very welcome!
Rachel says
Wow, I am so excited to say I did this today and it came out amazing thank you so much!
Nora (A Clean Bake) says
You’re welcome!
Jen says
I’ve been looking for a recipe to cook rice in my slow cooker, this may be the one! You mentioned that you used a Cuisinart 4 quart slow cooker, but there is a picture of a Cuisinart 7 quart slow cooker. Which one is the recipe for?
Thanks!
Nora (A Clean Bake) says
It is for a 4-quart. I think my slow cooker (which was linked) is no longer sold, so the listing in the recipe card has been automatically updated. Sorry for the confusion!
daniel says
I was in the market for a bag or rice and a rice cooker. Although the rice was easy to find, the rice cooker not so much. So, I did some research on rice cookers and made the correlation between cooker and crock pot and continued my research now believing they were one and the same. Now I wonder if they make one so big that you could cook an entire crocodile or how else did it get its name? So far I got the heat on low and the rice already needing more water because i didn’t follow directions or stopped adding water when the water level rose above the 2 cups of rice by a good quarter to a half inch but as the rice mound was begging to form, well, add more water.
Nora (A Clean Bake) says
Wow, I hope it worked out for you!
Donna says
I want to make white rice in the crock pot for 8 people.
Would I make 2 cups rice & 4 cups chicken broth? That’s what I make on stove top for years(turns out perfect). But I need all my burners so I want to try the crock pot!
Some say DOESNT TURN OUT DONE IN THE CROCK POT?
My crock pot is about 1 year old, REE Drummond’s, the Pioneer woman.
Cooks fine with everything else!!
Please assure me my rice will turn out great???? Otherwise I will have to make room on stovetop!
Thank you
DONNA
Nora (A Clean Bake) says
Hi Donna! I’ve never tried the crockpot you have so I can’t guarantee it will work but it probably will be fine as long as it is large enough to hold all the rice. Try fluffing it halfway through cooking and at the end of the cooking process to make sure the water is distributed evenly throughout the rice!
Elona Braho says
I tried this with one cup basmati rice and 3 cups water, and rinsed first and also stirred at one hour mark. Followed all instructions, and it turned out just to be mush…
Nora (A Clean Bake) says
Well I would expect it to be mushy because you used twice as much water as the recipe called for.
Jo says
When I make a chilli in the slow cooker, I put the rinsed rice in a clean pyrex bowl and stand it in the slow cooker and then put the chilli sauce in around the bowl. Works beautifully and everything done at the same time for serving.
Nora (A Clean Bake) says
That’s very creative!
Kyle says
Didn’t work at all for me. Had to add more water and cooking time, and it ended up turning out both mushy and undercooked. My Crockpot slow cooker must just not be right for the job.
Nora (A Clean Bake) says
I’m sorry it didn’t work out! Just out of curiosity what make an model slow cooker do you have?
Sam says
I was wondering if I can double the amount of rice and still be okay…Have you tried it? If so would the cook time be longer?
Nora (A Clean Bake) says
You can but it may not turn out as well. There seems to be some limit to how well the water distributes through the rice and if the layer of rice is too thick, it doesn’t reach the top so the rice at the bottom is overcooked and soggy, while the rice at the top is a bit undercooked. You can certainly try it though, and see how it works, especially if you have a higher-capacity slow cooker that will spread out the rice well!
Mike says
I could never get on with cooking rice on the stove for the same reasons you give.
Have you compared slow cooker cooked rice with microwave rice cooker rice?
I cook white or brown rice in a microwave rice cooker. Rinse the rice, cover with boiling water to 2cm above the level of the rice, full power for 11.5 minutes – perfect fluffy rice every time.
Nora (A Clean Bake) says
Hi! I have compared the slow cooker to the microwave, but it sounds very convenient! thanks for the idea!