Use Your Slow Cooker to Make Rice

rice

Winter is a great time to break out the CrockPot and embrace slow cooking. It’s nice to come in from the cold to find your dinner is ready and waiting, and even welcoming you back with the lovely smell of a home cooked meal.

But sometimes you’ve got it under control and you just need an extra hand in the kitchen.

Sometimes what you really need is a bunch of cooked rice.

If you don’t have a rice cooker, you can use your slow cooker to prepare lots of beautifully steamed rice.

How to Use Your CrockPot as a Rice Cooker

crockpotrice

This recipe was originally published on Stephanie Odea’s website.

You’ll need:

– 1 tbsp of butter
– 1 cup of white basmati rice (any rice should work)
– 2 cups water
– a pinch of salt

Now do this:

– Rub the butter on the inside of the slow cooker pot
– Add the rice
– Add the water and salt then stir
– Put the cover on and cook on high for 2-3 hours. Check the rice every 45 minutes or so.

That’s it! You could double or triple the measurements to make a large batch for a big crowd, or just make some extra to use for the next recipe: homemade rice pudding.

Quick Stovetop Rice Pudding

ricepudding2

Rice pudding is a childhood favourite of mine and a great comfort food fix. This is a super easy version that I like to make with leftover rice. The longer you cook the rice the creamier it gets.

I usually just throw the ingredients in willy nilly, but since that isn’t very helpful I’ve listed some approximate measurements.

And yes, you could probably throw all of the ingredients into your already-hot slow cooker, but really, who wants to wait all evening for dessert?

You’ll need:

– 1 1/2 cups cooked rice
– 2 cups milk (almond milk is an ok alternative but regular milk that’s 2% fat or more works well)
– 1/3 cup sugar (I like using brown sugar)
– 1 tbsp butter
– 1 tsp vanilla extract
– 1/4 tsp salt
– nutmeg and/or cinnamon to taste

Now do this:

– Combine the cooked rice and milk in a saucepan and stir over medium heat
– Add sugar, butter, vanilla, salt and spices and stir well
– Continue to cook over medium heat, stirring regularly, for 15-20 minutes until it thickens
– Serve warm or cold

Super simple and a tasty way to use up leftover rice.

Try it lukewarm with a cool dollup of strawberry jam. It’s the best.

ricepuddingwithjam

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