Slow Cooker Rice Recipe with Cilantro
This Slow Cooker Rice with Cilantro is so easy to make. Just 4 simple ingredients; fresh cilantro leaves, fresh lime, butter, and rice. Slow Cooker Cilantro Lime rice is perfect to serve with my popular brown sugar ham steak, slow cooker pinto beans,these pan fried salmon patties or my Thai basil chicken recipe.
If you enjoy this rice you might enjoy my other slow cooker rice recipes including garlic butter rice recipe and this tasty rice pudding recipe.
The 2-quart slow cooker is perfect for cooking rice.
Ingredients
Long-grain white rice – My go to brand is Mahatma long grain rice. The secret to fluffy rice in the slow cooker is to always rinse until the water runs clear. This removes the excess starch that makes rice sticky.
Butter– You can substitute a rice bran oil or anther neutral flavor oil.
Fresh Cilantro – use both the stems and leaves for the best flavor.
Lime juice – Don’t be tempted to go heavy on the lime juice, you should taste and then add more if needed.
Alternative: For plain rice, leave out the cilantro and lime juice.
See the recipe card for quantities.
Recipe Directions
Thoroughly rinse the rice in a fine-mesh sieve until the water runs clear. This will remove the excess starch.
Add the rice and water into the 2-quart slow cooker and stir to mix. Place the lid on the slow cooker and cook on high for 1 hour.
After all the water is absorbed, fluff the rice with a fork. Stir in the butter, lime juice, cilantro, and salt to taste and fluff again to mix all the ingredients together. After tasting you can add more salt or lime to your taste.
Serve immediately. If freezing, allow the rice to cool completely before freezing.
Tips
- Rinse the rice when cooking a slow cooker, this removes the starch and prevent sticky rice.
- Recipe can be double, but use a larger slow cooker. I whip up a hefty batch of rice, stashing it in the freezer for meals down the road.
- You can use brown rice also, but does play hard to get, taking longer to cook than white rice. Just keep an eye on it near the end so it doesn’t overcook.
- When you are finished cooking, use a fork to help fluff your rice.
Enjoy more slow cooker recipes from A Weekend Cook
Can I cook rice in an instant pot?
The Instant Pot uses pressurized cooking which provides a consistent heat source. This means you’re less likely to have undercooked or overcooked rice as compared to stovetop cooking where the heat can fluctuate.
Also, with an Instant Pot, it’s more of a set-it-and-forget-it situation, similar to the slow cooker, but takes much less time.
Storing Leftovers
The cooked rice can be frozen for up to a month. After the rice has completely cooled, portion out on a piece of plastic wrap and flatten and form into a rectangle. Double wrap or place in a Ziploc. Lay flat in the freezer.
To reheat: Unwrap and place in a microwave-safe bowl and cover tightly with plastic wrap. Place the covered bowl in the microwave and cook the rice on high heat for 2 to 3 minutes, depending on your microwave wattage.
Can you cook all types of rice in a slow cooker?
Yes, however, different varieties of rice may require different water ratios and cooking times. For example, white rice usually takes around 1.5 to 2.5 hours on high, while brown rice can take up to 3 hours on high. Always check the specific cooking instructions for the type of rice you’re using.
What is the ideal rice-to-water ratio when cooking rice in a slow cooker?
Typically, for every one cup of white rice, you would use 2 cups of water.
Why does my rice come out mushy or overcooked in the slow cooker?
Overcooked or mushy rice is usually due to too much water or too long a cooking time. Make sure to use the correct rice-to-water ratio, and start checking the rice about 30 minutes before the suggested end of the cooking time. Remember that slow cookers can vary in temperature and cooking speed, so it may take a little trial and error to find the perfect method for your specific cooker and type of rice.
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2-Quart Slow Cooker Rice with Cilantro Recipe
Ingredients
- 1 cup long grain rice rinsed
- 2 cups water
- 1 lime fresh squeezed juice
- 1 tablespoon butter
- handful of cilatro leaves and stems chopped
Instructions
- Thoroughly rinse the rice in a fine-mesh sieve until the water runs clear. This will remove the excess starch.
- Add the rice and water into the 2-quart slow cooker and stir to mix. Place the lid on the slow cooker and cook on high for 1 hour.
- After all the water is absorbed, fluff the rice with a fork. Stir in the butter, lime juice, cilantro, and salt to taste and fluff again to mix all the ingredients together. After tasting you can add more salt or lime to your taste.
- Serve immediately. If freezing, allow the rice to cool completely before freezing.
Notes
- Rinse the rice when cooking a slow cooker, this removes the starch and prevent sticky rice.
- Recipe can be double, but use a larger slow cooker. I whip up a hefty batch of rice, stashing it in the freezer for meals down the road.
- You can use brown rice also, but does play hard to get, taking longer to cook than white rice. Just keep an eye on it near the end so it doesn’t overcook.
- When you are finished cooking, use a fork to help fluff your rice.
I’m trying to make this recipe. But am lost on how much water to use.
So very sorry about that, it’s a 2:1 ratio so this recipe will use 2 cups of water. I’ve updated the recipe card to include the amount of water. Thank you for bringing this to my attention.
Can I use basmati rice? Any changes?
Hi Kate,
I have not used Basmati rice in the slow cooker so I can’t speak from experience. However, Basmati and white rice are both long-grain kinds of rice and should use about the same amount of water to cook. I would love to know how it works for you.
Can you cook this in a rice cooker?
Yes, this a great recipe for the rice cooker, instant pot, or stovetop method. The only adjustment will be the cook time.