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Here’s another revelation – perfectly cooked slow cooker rice.
It may be time to get rid of my rice cooker. If I’d known how easy it is to make slow cooker rice, I never would have bought a rice cooker (affiliate link) in the first place! Oh well, live and learn.
Recipe Notes
The cookbook I found this recipe in, Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker (affiliate link), said that for “best, most consistent results, be sure to use converted rice (like Uncle Ben’s),” so that’s what I did.
It turns out that converted (parboiled) rice is more nutritious and has a lower glycemic index than many other kinds of rice, which is a good thing when you are watching your weight. (Here’s more of an explanation from Kalyn’s Kitchen.)
If boiling water seems like too much work, you will need to cook the rice longer: 1-3/4 to 2 hours on HIGH, or 2-1/2 to 3 hours on LOW.
How Many Calories and WW Points in Slow Cooker Rice?
According to my calculations, a 1-cup serving of rice has 170 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
So I’ll often make-do with just 1/2 a cup, which can be plenty enough—especially if you are eating it with some protein and lots of vegetables.
A new favorite salad recipe featuring long-grain rice, tomatoes and fresh basil – Italian Summer Rice Salad
If you’ve made this Slow Cooked Rice, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Rice Recipe
Ingredients
- 1 cup converted long-grain rice, such as Uncle Ben’s (a must for best results)
- 2 cups boiling water, a must for best results
- 1/4 teaspoon salt
Instructions
- Ideal Slow Cooker Size: 1-1/2 Quart.
- Place the rice in your greased slow cooker. Stir in the boiling water and salt.
- Cover and cook on HIGH for 1-1/4 to 1-1/2 hours or on LOW for 2 to 2-1/4 hours, until all the water is absorbed and the rice is tender but not mushy.
- (Mine was done perfectly after 1 hour 15 minutes on high.)
- Transfer the rice to a serving dish and fluff with a fork.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 5 PointsPlus (Old plan) If boiling water seems like too much work, you’ll need to cook the rice longer: 1-3/4 to 2 hours on HIGH, or 2-1/2 to 3 hours on LOW.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker (affiliate link) by Natalie Haughton
This brief video demonstrates how easy it is to make perfect rice every time in your crock pot:
This recipe turns out perfect every time and I totally agree that parboiled is the way to go! It’s fluffy and tasty!