Crockpot Rice

This Crockpot Rice is the ultimate versatile side dish. This recipe takes minimal ingredients and work, allowing the slow cooker to take over with the promise of fluffy rice every time.

Prep Time5

Cook Time2 30

Resting time5

Total Time2 40

Servings:

Calories: 233kcal

Author: Karin and Ken

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.

Nutrition