Many readers have asked about rice in the slow cooker. The answer isn’t simple, but the solution lies in the type of rice used. Specifically, converted rice works best.
I’ve had regular rice turn gummy or clump while still not tasting cooked. Converted rice is much more suited to the slow-cooking process.
The rice cooker is a popular appliance for cooking rice, but again, if you don’t have a rice cooker or just want to make it in the slow cooker, there are ways to do it.
Make it interesting and add in a few extras. Celery, green onions, green bell peppers and seasonings are just a few fun things to boost the flavor. I added French onion soup to this Seasoned Rice dish and was delighted with the bonus seasoning. If you want added flavor, crumble a few slices of cooked bacon and add the crumbles as garnish after removing the cooked rice from the slow cooker.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.