Ingredients:
- 2 cups (400 g) long-grain rice (basmati or jasmine recommended), rinsed
- 4 cups (960 ml) chicken broth (or vegetable broth for vegetarian/vegan)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (75 g) frozen peas (optional)
- 1/4 cup (60 g) butter or olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or parsley (optional)
- 1/4 tsp turmeric (for golden rice, optional)
- 1/2 cup (50 g) grated Parmesan cheese (optional, for serving)
Instructions:
- Prepare the Slow Cooker: Lightly grease the inside of your slow cooker to prevent sticking.
- Rinse the Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch for fluffy rice.
- Combine Ingredients: Add the rice, chicken broth, chopped onion, garlic, butter or olive oil, salt, pepper, and any optional spices (thyme, turmeric) to the slow cooker. Stir gently to combine.
- Cook: Set your slow cooker to low and cook for 2-3 hours, or until the rice is tender and the liquid is absorbed. Avoid opening the lid during cooking to retain steam.
- Add Peas (Optional): If using peas, stir them in during the last 15-20 minutes of cooking to heat through.
- Fluff and Serve: Once the rice is done, fluff it with a fork. Adjust seasoning if necessary. For extra richness, sprinkle with Parmesan cheese before serving.
Tips:
- Make it a Meal: Add cooked chicken, shrimp, tofu, or sautéed vegetables for a complete meal.
- Customize: Mix in your favorite herbs or spices, like paprika, oregano, or cumin, to suit your taste.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to revive its texture.