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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 cookerIt 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 riceThis 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
Serve it with…There are plenty of ways to use slow cooker rice in your kitchen, but here are a few suggestions:
What will you use it for? PS: Check out more slow cooker recipes here! Ingredients
Instructions
Notes
Nutrition Information: Yield: 6 Serving Size: 1/2 cup Are rice cookers the same as slow cookers?The biggest difference between a rice cooker and a slow cooker is how quickly food is cooked. A rice cooker uses extreme heat to rapidly raise the temperature of the food and it's usually cooked in under an hour. A slow cooker cooks food on a low, even heat over an extended period – often all day.
What is slow cooker best for?As a result of the long, low-temperature cooking, slow cookers help tenderize less-expensive cuts of meat. A slow cooker brings out the flavor in foods. A wide variety of foods can be cooked in a slow cooker, including one pot meals, soups, stews and casseroles.
Is it healthy to cook in slow cooker?Yes, if you use them correctly. The slow cooker cooks foods slowly at a low temperature, generally between 170 and 280 degrees F, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroys bacteria making the slow cooker a safe process for cooking foods.
Is it good to eat rice cooked in cooker?According to statistics, rice cooked in a pressure cooker tastes good as it has got a texture. On the other hand, steamed rice is healthy as it has lesser fat content because the starch is removed. Starch is considered as one of the main reasons for gaining weight.
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