Full of buttery garlic flavor and comes out perfect every time. The slow cooker is a wonderful way to cook rice. This flavorful rice dish is a delightful change from plain steamed rice. This recipe goes with almost everything, especially yummy with my spicy pinto beans.
Recipe Ingredients and Notes
- Garlic Paste - fresh minced garlic can also be use, but you should melt the butter in skillet and saute the garlic before adding to the slow cooker. I think the grlic paste is great for using in a slow cooker recipes. My go to brand it Gourmet Garden Chunky Garlic Paste.
- Butter - I don't add any extra salt to this recipe because I use salted butter and the chicken broth also has sodium, if you use unsalted then add about ¼ teaspoon of kosher salt to the recipe.
- Long Grain White Rice
- Chicken Broth - A vegetable broth or plain water can be substituted.
- Dried Parsley - Dried Italian parsley is my favorite to use. If you use a fresh parsley add it toward the end of the cooking time. Dried Cilantro can also be used and tasty flavor combination when served with my black bean soup recipe.
Recipe Instructions and Substitutions
Add the butter and garlic paste to the bottom of a 2-quart slow cooker and mix to combine. Stir in the rice and using a spatula coat the rice with the butter garlic mixture.
Pour in the chicken broth and dried parsley. Cover a cook on high for two hours or until the rice is nice and tender.
You can use this recipe instead of plain rice with just about anything. I'll add some to burritos, serve with my slow cooker honey garlic chicken or with my apricot chicken, and sometimes by itself for a quick snack.
Top the rice canned tuna, sliced avocado, and tomato for a light lunch.
Great on it's own or topped with grated parmesan cheese.
How to Store Leftover Rice
let the rice cool completely and store covered in the refrigerator overnight. If you plan on keeping longer I suggest freezing the rice. Pat rice into serving size small discs and wrap tightly in saran wrap. Reheat in the microwave.
You don't need to rinse the rice when cooking in the slow cooker, the rice comes out nice an fluffy. If cooking on the stovetop I always rinse the rice first to remove the extra starch which can result in a stickier rice.
- 2 tablespoons butter, melted
- 1 tablespoon garlic paste
- ½ cup uncooked long-grain rice
- 1 cup chicken broth
- ½ teaspoon dried parsley
- Add the melted butter and garlic into the bottom of a 2-quart slow cooker. Add the rice and stir to coat the rice with the butter mixture.
- Pour in the chicken broth and dried parsley. Stir to mix. Cover and cook on high for 2 hours.
The recipe can be doubled. To make larger portions use 2 parts liquid to 1 part rice. Adjust garlic for your taste preference.
Nutrition Information:Yield: 2 Serving Size: ½ cup cooked
Amount Per Serving: Calories: 202Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 811mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 2g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.