Recently, I was pulling out my big pot to boil brown rice on the stove, and I thought why don’t I use my crock pot? Of course I tossed out my instruction manual, so I did a little googling on ‘how to cook rice in a crock pot’ and thought I’d give it a whirl.
What you’ll need
- 2 ½ cups filtered water
- 1 cup organic brown rice
- Pinch of Celtic Salt *optional
- ½ tablespoon of almond oil or Ghee Butter
Organic brown rice takes longer took cook in a crockpot then on the stove, but the beauty of it is you don’t have to watch it cook.
Let’s get started:
I grease the pot with almond oil; it helps prevent the rice from sticking. I’m a big fan of almond oil because you can use it for some many things.
I add 2 ½ cups of filtered water.
Set the crock pot on high heat.
Not shown, but prior to cooking, I rinse the rice under water to remove any residue.
I add the rice to the crock pot and leave it on the high heat setting for the duration of the cooking time.
- Cook time 3 hours.
It’s almost done!
I remove the lid and let it cool.
3 hours later, it comes out nice and fluffy.
Once it cools down, it’s ready to serve.
- Makes six-½ cup servings.
- 3 hours was just right; left on too long, the rice can become mushy and bland.
- Despite what I read, it should be noted I kept it on high throughout the length of the cook time until the last ten minutes.
- At the ten minute mark I shut it off completely and let it finish cooking.
When I was all finished, my mom asked me if I liked using the crock pot better than the stove. I didn’t have to think twice; unlike cooking rice on the stove, I only stirred it three times over the course of three hours. Wow, I’m sold!
- White rice will cook quicker than brown rice.
- Wild rice takes the longest to cook.
Try it and let me know what you think in the comment section below.