on the cheap and sleazy side (www.cheapandsleazy.net)

By G.D. Warner

Rice, Rice Baby

Cook Rice -- in a Crockpot?!


Most crockpot cookbooks say this is a no-no ... or they suggest starting with cooked rice, and adding it to whatever you already have in the crockpot about an hour before the meal is done.

What kind of crap is that?!

Fortunately, the author of "The Complet Idiot's Guide to Slow Cooker Cooking" agrees with me ... and she put a table that outlines how to cook rice in a crockpot, which I have (hopefully) faithfully reproduced below.

Enjoy ...!


The Rival Crockpot

Your New Best Friend: The Rival Crockpot

Here's the text from the book (page 14):

Go into almost any Asian home, and you'll find an electric rice cooker. No electric rice cooker in your cupboard? No problem, because your slow cooker can double as a rice cooker for not only white rice but for whoe-grain brown rice, too. The main difference whe cooking rice in the slow cooker is that you can use less water because it doesn't evaporate as quickly as when cooking rice conventionally. (Brown rice takes longer to cook so you'll use a bit more water to compensate for eventual evaporation.)

In the followig table, I list some cook times, temperature, ad rice and water measurements to help you get started slow cooking rice.

Rice Water Butter Serves Cook Time (High)
White Rice
1 cup 1¾ cups 1 Tbl spoon 4 1½ hours
2 cups 3 1/3 cups 2 Tbl spoons 8 2 hours
3 cups 4¼ cups 2 Tbl spoon 12 2¼ hours
Brown Rice
1 cup 2 cups 1 Tbl spoon 4 2½ hours
2 cups 3 2/3 cups 2 Tbl spoons 8 3 hours
3 cups 4¾ cups 3 Tbl spoons 12 3¾ hours

I usually season rice with salt and pepper after it's cooked, but I add butter at the beginning of the cooking process. The butter lubricates the rice grains so they don't become gummy and stick together.

(Taken from page 14 of the book, "The Complete Idiot's Guide to Slow Cookers," by Ellen Brown. Thanks, Ellen!)

Update (26DEC09)

For some reason, when I make one cup of rice and follow the instructions, the rice burns ...! :o( It's probably my crock pot ... so to compensate, I just cook it for one hour on high, and leave it on warm for a while (think it was about two hours). That batch came out perfect!

Also remember that if you want to cook your crockpot recipe on low instead of high, simply double the amount of time required for the recipe ... so for my one cup of rice, you would cook it on low for three hours ... but if you want to follow the idea above, maybe cook it for 90 minutes on low, and let it continue to cook on warm for another 90 minutes.

Update (15AUG10)

Stephanie O'Dea, author of the book, "Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking," posted a recipe for cooking rice in a crokpot on her blog. You can read it here: