Cooking Rice in the Slow Cooker
Cooking long grain white rice in a slow cooker is not the ideal cooking method, as it's hard to get the rice done evenly and to keep it from getting overdone. The rice near the outer edge of the cooker can get hard and dry since that is where the heat is, and the rice in the center can remain undercooked. We recommend stovetop cooking for long grain rice.
We have had success, however, with wild rice, since it's a longer-cooking rice and is a little sturdier. Here's a recipe.
Herbed Wild Rice
Prep: 25 minutes Cook: Low 6 to 7 hours, High 3 to 3 1/2 hours
Makes: 12 to 14 servings
2 cups fresh button mushrooms, quartered
1 cup sliced carrot (2 medium)
1 1/2 cups chopped onion (3 medium)
1 cup uncooked wild rice, rinsed and drained
1 cup uncooked brown rice, rinsed and drained
1 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
4 cloves garlic, minced
1 tablespoon butter
1 14.5-ounce can diced tomatoes, undrained
2 14-ounce cans vegetable or chicken broth
1. In a 3 1/2- or 4-quart slow cooker, combine mushrooms, carrot, onion, wild rice, brown rice, basil, thyme, rosemary, pepper, garlic, and butter. Pour undrained tomatoes and broth over mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Stir before serving.