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.
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.
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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.
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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Replace water with chicken broth for more flavor. You can also add a few pats of butter.
If you are cooking brown rice, use 2 cups of water for every 1 cup of rice and cook for 2 1/2 hours on Low.
While it is generally recommended to rinse foreign-grown rice, American-grown rice is processed in a way that does not require rinsing and is also typically enriched with nutrients that you don't want to rinse away.