• Butter (you could also use ghee) is an optional ingredient in this recipe but is preferred. When you include one tablespoon of butter per cup of dry rice, it gives the finished product a lovely richness and keeps it from adhering to the slow cooker dish. If you choose, you can leave it out of your recipe.
• Stir the rice around the 1-hour mark if possible. This ensures that the rice is cooked uniformly. Otherwise, your rice will be a little unevenly cooked (it will be wetter at the bottom and drier at the top), but this won’t be a problem if you mix the rice thoroughly once it’s finished cooking.
• This approach can also be used with wild or brown rice varieties. For every 1 cup of wild or brown rice (make sure to rinse before cooking), add 2 cups water and a teaspoon of salt (plus one tablespoon of butter, which is optional but suggested). Cook for 2.5 to 3 hours on low until the water has been absorbed and the rice grains have burst and gotten soft. Serve the rice after fluffing with a fork. If the rice isn’t cooked to your liking, add ½ cup of extra water, cover the slow cooker, and cook the rice for extra 20-30 minutes.
• You may also opt to replace all or some of the water you’re using to cook with chicken stock (you can also make this in your slow cooker) for added flavor.
• Refrigerate leftovers for up to a week in an airtight container.

This recipe is pretty easy and takes an entire duration of 2 hours and 1 minute to complete, with a prep time of 1 minute and a cook time of 2 hours. We recommend this video recipe if you’d like more recipe ideas for cooking rice in a crockpot.