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How to Cook Steamed Rice in a Crock-Pot

author image Zora Hughes
Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.
How to Cook Steamed Rice in a Crock-Pot
Most types of white rice slow-cook at roughly similar rates. Photo Credit: Blue Jean Images/Photodisc/Getty Images

Using a Crock-Pot to prepare a large batch of steamed rice is the next best thing if you don't have a rice cooker. While rice is traditionally steam-cooked on the stove, it's easy to burn the rice if you're not paying close attention. With a rice cooker or Crock-Pot, you don't have to worry about the rice burning, and you can prepare other meal components as it cooks. Much like a rice cooker or the stovetop, in a Crock-Pot, the rice will absorb the water as it heats up and cook in its own steam; it'll just take a little longer.

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Step 1

Rinse the rice in a large bowl filled with water. Swish the rice around in the water to loosen any unwanted particles. Drain the water and repeat a few more times.

Step 2

Combine the rinsed rice with water, butter and salt in your Crock-Pot. For every 1 cup of rice, use 1 3/4 cups water, 1 tablespoon of butter and a dash of salt.

Step 3

Close the lid and let the rice cook on High for about 1 1/2 hours, or until all the water is fully absorbed. Fluff the rice with a fork before serving.

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