Crockpot Rice is an easy, hands-off way to get tender, fluffy grains every time. Simple white rice pairs well with a variety of proteins and other main courses. Prepare this in a large batch, and you'll have delicious rice to add to any meal you like throughout the week.
Crockpot Rice Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 2 hours 40 minutes total (5 prep + 2 hr 30 min cook + 5 rest)
- 🍴 Servings: 10
- 🧄 Flavor Profile: Mild, fluffy, buttery (optional) with subtle savory notes
- 🍚 Best Served With: Any main dish like chicken, beef, pork, or vegetables
- 🧊 Make Ahead?: Yes, stores well in fridge up to 5 days or freezer up to 3 months
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I started making rice in the crockpot to free up stove space, and now I always love having some in the fridge for quick meals. It's such a great set-it-and-forget-it recipe, giving me perfectly cooked rice whenever I need it. Having it on hand makes weeknight dinners so much easier.
Other recipes that feature rice cooking in the crockpot are ham and rice casserole and crockpot chicken broccoli rice.
Why This Recipe Works
- It makes a large batch for meal prep: This recipe makes about 10 servings of rice, so you can keep it in the fridge or even the freezer until you're ready to use it.
- Easy cleanup: Generously greasing the pot with butter helps to make cleanup a breeze, so there's no rice stuck inside it.
- Resting makes the rice fluffier: The resting step is key to perfectly cooked and fluffy rice, so don't skip it!
Ingredients
This is all you need to make rice in the slow cooker. If you want, you can add salt and butter as well.
- White rice: Any long-grain white rice is perfect for this recipe. Just ensure that you rinse it to remove the starch so the rice doesn't clump together or turn out gummy.
- Water or broth: I have made this crockpot white rice using both. It depends on whether I'm looking for a more savory flavor or not. I use chicken broth over water for this sausage and rice skillet to infuse more savory flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Try another rice: You can use basmati or jasmine rice instead of white, but check them at the 2-hour mark to ensure they don't overcook. Brown rice works too, but typically takes 30-45 minutes longer than white rice to cook.
- Use beef broth: For richer, more robust crockpot rice, make it with beef broth instead of chicken broth.
- Add spices: If you have a plan for the rice, add some spices. Garlic powder, onion powder, paprika, and more all work great in rice. About ½ teaspoon of each should do the trick!
How to Cook Rice in a Crockpot
Before you get started, thoroughly rinse your rice to remove starch and any dirt or debris.
Step 1: Add the ingredients. Combine the rice, water (or broth), salt, and butter (if using) in the crockpot.
Step 2: Cook, rest, and serve. Cover and cook the rice for 2-2 ½ hours on high. Let it rest uncovered for about 5 minutes after fluffing it with a fork. Serve crockpot rice with ginger chicken!
Expert Tips
- Use a 4-6 quart slow cooker: For this rice crockpot recipe, I recommend a 4-6 quart pot. It holds the rice without being too large or too small. The average size is usually 6 quarts, but if you have a 4-quart pot, check on the rice after 1 hour and 45 minutes to make sure it isn't fully cooked already (it cooks faster in smaller pots).
- Leave the lid on while it cooks: Avoid opening the lid on your slow cooker if you can. You don't need to stir the rice during the cooking process, and every time you open it, you release heat and steam, which can make it take longer to cook.
- Resting the rice is crucial: Allowing the rice to rest for at least 5 minutes before serving it will help make it nice and fluffy. This is when the rice absorbs any excess moisture, and the steam redistributes so the rice doesn't come out sticky.
- Refrigerating and freezing the rice: Once the rice has cooled completely, you may put it into an airtight container and keep it in the refrigerator for up to 5 days. To freeze it, put the rice into a freezer bag and flatten it before sealing it. Freeze for up to 3 months.
- Reheating leftovers: Reheat your rice easily in the microwave in 1-minute intervals at high heat. Add a splash of water and stir between each interval so it heats evenly without drying out.
Another minimal effort side dish to make in your slow cooker is this slow-cooked corn on the cob.
Serving Suggestions
- Seafood: This slow cooker white rice goes great with simple fried fish dishes or this coconut shrimp curry.
- Meat and poultry: Sear some chicken thighs or try this beef with garlic sauce over a portion of rice.
- Vegetables: Keep it vegetarian and try these Asian mushrooms or sauteed shiitake mushrooms.
Crockpot Rice Recipe FAQs
For this recipe, the white rice takes 2-2 ½ hours to cook on high heat. You could cook it on low heat for 3-4 hours as well. It's ready when the liquid has been fully absorbed, and the rice is tender.
This happens when the rice overcooks. If you have mushy rice, there isn't a fix for it. However, next time, reduce the liquid added by 1-2 tablespoons and check it around the 2-hour mark.
If you have hard, undercooked grains, just cook them longer! Add another 1-2 tablespoons of water or broth, cover it, and cook the rice for an additional 15-20 minutes.
This happens. You must generously coat the bottom and sides of the crockpot with butter. Ensure that every bit of it is covered, or the rice will stick.
The rice to water ratio is 1:2. So, whatever amount of rice you're making, double the water or broth. For example, I use 3 cups of rice and 6 cups of water in this slow cooker rice recipe.
Crockpot Rice
Ingredients
- 3 cups long-grain white rice rinsed
- 6 cups water or broth
- 3 tablespoons butter optional
- 1 teaspoon salt optional
Instructions
- Prepare the slow cooker by coating with a light coating of butter.
- Add the rinsed rice, water and remaining butter (if using), and salt to the slow cooker and stir to combine.
- Cover and cook on high for 2 to 2½ hours, or until the water is absorbed and the rice is tender.
- Once done, fluff the rice with a fork and let it sit uncovered for 5 minutes before serving.
Notes
- Let the rice rest for at least 5 minutes before serving to make it perfectly fluffy. During this time, it absorbs any extra moisture, and the steam evens out, keeping the grains separate instead of sticky.
- If some grains are still hard or undercooked, simply give the rice more time. Add 1-2 tablespoons of water or broth, cover, and cook for another 15-20 minutes.
- Mushy rice usually means it was overcooked. There's no way to fix it once it's too soft, but next time, try using 1-2 tablespoons less liquid and check the rice around the 2-hour mark.
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