Best 6 Slow Cooked Creamy Rice Recipes
Indulge in the creamy delight of our slow-cooked creamy rice recipes, a symphony of flavors that will tantalize your taste buds. Effortlessly prepared in a slow cooker, these dishes offer a delectable combination of textures and flavors. From the classic comfort of creamy rice with mushrooms and bacon to the vibrant zest of lemon and herb rice, each recipe promises a culinary journey like no other. Whether you seek a hearty and satisfying main course or a delectable side dish, our collection of slow-cooked creamy rice recipes is sure to gratify your cravings.
Here are our top 6 tried and tested recipes!
SLOW-COOKED CREAMY RICE
This wonderful side dish goes well with any meat stew. I use fresh herbs on hand along with the chopped parsley to add even more flavor.-Laura Crane, Leetonia, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°.
Nutrition Facts : Calories 290 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 624mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
SLOW COOKER RICE PUDDING RECIPE
This slow cooker rice pudding will please anyone who loves a rich, creamy dessert. One of the best things about this recipe is how easy it is to get together quickly.
Provided by Gus
Categories dessert
Time 2h40m
Number Of Ingredients 6
Steps:
- Firstly, rinse the rice under cold water.
- In the slow cooker, add all the ingredients and mix until sugar is dissolved.
- Cook on high for 2 & ½ to 3 hours or until the rice is cooked and the liquid is creamy.
- Serve & Enjoy.
Nutrition Facts : ServingSize 312.0 g, Calories 398.0 kcal, Fat 11 g, SaturatedFat 6.7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 158 mg, Carbohydrate 65.3 g, Fiber 0.8 g, Sugar 36.2 g, Protein 10.6 g
SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP
Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
- With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
- Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams
CREAMY SLOW COOKER RICE PUDDING
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This creamy slow cooker rice pudding is comfort food at its best. Simply add the ingredients to a slow cooker for vanilla-scented creamy rice pudding.
Provided by Stephanie Gallagher
Categories Dessert
Time 3h5m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the slow cooker stoneware with cooking spray.
- Spoon into individual bowls or cups and serve warm, or refrigerate to chill to serve cold.
Nutrition Facts : Calories 220 kcal, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, Sodium 111 mg, Sugar 31 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKER CREAMY MUSHROOM CHICKEN WITH RICE
By Sarah Olson This is a comforting meal in one pot! I love slow-cooker recipes where I can cook the starch in with the meat. This slow-cooker creamy mushroom chicken has the rice added at the end of the cooking time. I use Minute instant white rice because regular rice can get gluey-tasting in the slow cooker. This kind of rice has been precooked, then dried, which is why it does so well in the slow cooker. You can experiment with your own seasonings with this recipe! Switch it up with basil or tarragon, or use whatever your favorite seasoning is. I cook the chicken, garlic, seasonings, onions and mushrooms with chicken broth in the slow cooker. After this is done cooking, I stir in the magic: sour cream and dry Minute white rice. Then I add the lid back on the slow cooker. About 30 minutes later, the rice has fluffed up around the chicken. You can also use precooked-style brown rice if you want; it will take about 15 minutes longer to fluff up. All you have to do to get this meal on the table is steam up some green beans or asparagus.
Provided by Angela Butler
Categories Poultry
Time 4h45m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- 1. Add the chicken to a six-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper, oregano, thyme and garlic. Add the onion and mushrooms on top, then pour in the chicken broth.
- 2. Cover and cook on high for four hours. Don't open the lid during the cooking time.
- 3. When the cooking time is up, remove the chicken thighs and place on a plate. Stir in the sour cream until it dissolves into the broth, then stir in the instant rice. Sprinkle with a touch more oregano if desired. Add the chicken back into the slow cooker. Cover and cook on high for 30 minutes more, or if you use instant brown rice, cook for 45 minutes more instead of 30. Serve and enjoy!
- Copyright 2016 Cooktop Cove.
Nutrition Facts : Calories 504.1, Fat 15.6, SaturatedFat 6.9, Cholesterol 137.2, Sodium 675.5, Carbohydrate 53.1, Fiber 2, Sugar 3.8, Protein 35.4
Tips:
- Use high-quality rice: Medium or long-grain rice works best for this recipe. Jasmine rice, basmati rice, or white rice are all good choices.
- Rinse the rice thoroughly before cooking: This will remove any excess starch and help the rice cook evenly.
- Use a slow cooker with a lid that fits tightly: This will help to create a moist cooking environment and prevent the rice from drying out.
- Add enough liquid: The amount of liquid you add will depend on the type of rice you are using. For most types of rice, you will need about 1 1/2 cups of liquid for every cup of rice.
- Season the rice: You can add salt, pepper, and other spices to taste. You can also add herbs, such as parsley, thyme, or rosemary.
- Cook the rice on low heat for 6-8 hours: This will allow the rice to cook slowly and evenly.
- Stir the rice gently once or twice during cooking: This will help to prevent the rice from sticking to the bottom of the slow cooker.
- Let the rice rest for 5-10 minutes before serving: This will allow the rice to absorb any remaining liquid and fluff up.
Conclusion:
Slow-cooked creamy rice is a delicious and easy side dish that can be served with a variety of main courses. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can make a creamy and flavorful rice dish that your whole family will enjoy.
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