Crock pot soaked brown rice is so easy to make! Soaking the rice makes it more digestible and healthy and the slow cooker means an almost set-it-and-forget-it ease of preparation. Trim Healthy Mamas this is a great way to make brown rice for your E meals!
Don’t Have A Rice Cooker? Use Your Crock Pot!
Yes, you can cook rice in your crock pot, and you can make it more nourishing too. I’ve soaked my grains for few years now (most of the time, sometimes I forget to get it soaking the night before) because they are more nutritious that way.
Brown rice has much better taste and texture after soaking, as well. You know brown rice is better for you but if you have trouble getting your family to eat it, try this Crock Pot Soaked Brown Rice!
Why Soak Grains?
Grains contain anti-nutrients called phytic acids (among others). These anti-nutrients inhibit your body’s ability to absorb the nutrition in the rice.
Soaking the grains in an acidic medium before cooking neutralizes these anti-nutrients, making the rice more digestible (read a great article about this here). Soaking brown rice also helps make it more fluffy and less chewy, more similar to white rice.
You might be able to fool your family using crock pot soaked brown rice in a casserole and eventually they might even not notice eating it plain. It looks a bit different than white rice though so the very
picky discerning ones might be suspicious.
The first time I tried cooking rice in my crock pot, I was skeptical of how it would turn out. I ended up letting it cook a little too long, so the rice closer to the bottom of the crock was kind of mushy.
My husband prefers rice mushier so it wasn’t a problem. My kids don’t care as long as it’s rice! The next time I made it, I was careful about the time and it turned out perfectly. Another terrific Sabbath use of my crock pot!
How To Cook Brown Rice In A Crock Pot.
For a six quart oval crock pot, I combine 2 cups of brown rice in a glass bowl with 4 cups of warm, filtered water and 4 tablespoons of something acidic, such as apple cider vinegar, whey, yogurt or lemon juice.
You can make more or less, depending on how much you need and the size of your crock pot. Just keep that ratios the same.
Let the rice soak for at least 8 hours, ideally.
I’ve let it soak for up to 48 hours with fine results. I’ve also let it soak less than eight hours, because I didn’t get it started soon enough.
Some soaking is better than none, so while letting it soak longer is best, if I can’t pull it off I don’t stress over it. I aim to have it soak overnight, or at least get it started soaking first thing in the morning, around 5:30-6:00 a.m. Since I’m not much of a morning person, that doesn’t happen all that often.
You can cook the rice in the soaking liquid, however, it may have a sour-ish flavor that is unpleasant to some. You may want to rinse the rice well after soaking.
Next, I take some butter and rub it around inside the crock pot before adding the soaked rice. You can use a butter wrapper or non-stick spray too.
Then add salt and 4 cups of water, or better yet, nourishing bone stock. Trim Healthy Mamas, you’ll want to be sure to use fat free broth if you want E-friendly rice.
If you find that the rice is too sticky for your preferences after it’s cooked, the next time you make it you can increase the water to 21/2 cups per cup of rice.
Cook On High For 3 Hours.
If you’re easily distracted you’ll want to set your timer.
I check it occasionally (DO NOT take off the lid!) after a couple hours to make sure it doesn’t get too done My crock pots tend to cook “fast”. Please, resist the urge to take the lid off and stir. Just like with cooking rice on the stove, you do not want to lift the lid and let that steamy goodness out.
After about two hours, you will look at it and think “this will never be done in time.” It will most likely still look like it did when you put the lid on a couple of hours ago. Resist the urge to dump it in a sauce pan and finish it on the stove.
Grab a book and go put your feet up while it finishes. Seriously. When the timer goes off, you’ll be amazed!
After the timer goes off, fluff it with a fork and it’s ready to eat or go into a casserole or whatever.
Make Crock Pot Soaked Brown Rice To Prep Ahead.
Make a big batch of soaked brown rice and freeze in 1 cup portions for easy E meals later on. Planning ahead to soak and cook the rice is a great idea for making E meals such as:
- Cowboy Grub (in the first THM Cookbook)
- Dairy Free “Cheesy” Chicken, Broccoli, and Rice Bake
- Southwestern Chicken and Brown Rice Salad
- If you don’t like quinoa, try substituting this rice in my Red Bean, Quinoa, and Kale Soup
- Quick and easy side dishes for E meals
See my Best THM Products Page for links to the books and other THM Products.
Crock Pots Are For More Than Slow Cooking Meats!
In my search for how to cook rice in a crock pot, I remember reading someone’s comment to a person who asked about cooking rice that way. They said crock pots should only be used for things that need long, slow cooking.
I had to chuckle a bit at that, and also feel a bit sorry for them. They’re really missing out on a lot. You see, you can do so much more than make soups, stews and roasted meats in a crock pot! You just need to think outside the crock a bit. Having a Pinterest account wouldn’t hurt, either…
A comment from a reader made me realize it was a bit confusing. If you don’t care about rinsing the rice to remove the sour-ish taste, you can soak and cook directly in the crock pot. Just turn the crock pot on after soaking to cook it in the soaking liquid. You’ll want to soak in water though, not broth.
If you DO want to rinse the rice, then you’ll need to replace the liquid with either more water or a nourishing broth of your choice, such as bone broth or vegetable broth. Use double the amount of water per cup of rice. For the recipe below, you will use four cups of broth for the two cups of rice.
Crock Pot Soaked Brown Rice | THM E, Fat Free, Healthy Carbs
Easily make nourishing Soaked Brown Rice in your slow cooker.
- 2 c brown rice
- 4 c warm, non-chlorinated water for SOAKING
- 4 cu nourishing bone stock or broth for COOKING
- 2 Ts acidic medium such as whey, yogurt, apple cider vinegar or lemon juice
- 1-2 tsp sea salt
- 1-2 Tbs traditional fat such as butter or coconut oil
- Combine rice with 4 c liquid of choice and acidic medium of choice in a non-reactive bowl
- Lightly cover and keep in a warm place for 7-8 hours, or up to 48 hours
- **If you do not like a sour flavor much, I suggest rinsing the rice well before continuing**
- Lightly grease the inside of a 6 quart slow cooker
- Add soaked rice and cooking liquid of choice (you can soak in the crock pot and just cook it directly after soaking if you don't want to rinse the rice first)
- Add salt and traditional fat of choice, as desired (Leave out fat if preparing for a Trim Healthy Mama meal)
- Cover and set slow cooker on high
- Rice should be cooked in three hours, however, check sooner (without lifting the lid!) in case your slow cooker cooks "fast" (hot)
- Fluff with fork and serve or use in another dish
If this turns out too sticky for your preferences, the next time, increase the cooking liquid to 21/2 cups per cup of rice.
If making this to use in a casserole or other recipe, it's best to leave out the fat and make it fat free.
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Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
For the Crock Pot Soaked Brown Rice near the top of the article it states for each 1 Cup of brown rice combine with 1 Tbsp of acidic; however, below, in the actual list it says 2 Cups brown rice with 4 Tbsp of acidic. I just wanted to clarify that. Thanks for the recipe, it sounds wonderful.
Thanks for pointing that out, Jackie! Appreciate you stopping by, hope you enjoy the recipe!
I soaked my rice in Bragg’s apple cider vinegar overnight and made it in my crock pot today. I followed your directions exactly, using the full 2 tsps of salt. It turned out perfectly, delicious! Thank you for this post!
Thanks for stopping by and letting me know how it turned out for you! I’m so glad you enjoyed it, it’s such an easy way to make rice…and make it more healthy.
So which one is it 2tbs or 4 of acidic to 2 cups rice? Also if too sticky wouldn’t it call for less water? Please clarify since i would like to try this method. Sounds great!
Thanks for stopping by! I went back over the recipe and noticed a big typo (4 c of water or broth was listed twice) and fixed that so thank you for your question, which caused me to check the recipe! The rule of thumb is 1 tbs of acidic medium per cup of rice. For this recipe, which calls for 2 cups of rice, you would need 2 tbs of something acidic. You can try less water if you think it will be too sticky.
Hi! I’ve never used sea salt before… does this recipe require sea salt or will table salt do? Thank you!
Regular table salt will work fine, although I encourage you to give sea salt a try as it is full of miberals that are lacking in regular table salt. Thanks for stopping by!
Used to live by the evaporating ponds of Leslie and Morton salts. ALL of the salt is evaporated from SEA WATER! It has become such a fad thing to buy ‘Specialty Salts”, and it really is not necessary.
Hi Jeena! Thanks for stopping by and taking the time to comment. I’d like to respectfully disagree with you on the grounds that regular table salt really is not the same as the mineral salts I recommend in my recipes. It is highly refined and stripped of the minerals that are essential for our bodies. Wilderness Family Naturals has a great article on different kinds of salt and the problem with table salt, I encourage you to check it out! The Different Types Of Salt + The Problems With Table Salt
It may be a “fad” thing, but it’s good fad. The Standard American Diet is sorely lacking in many essential vitamins and minerals and the effects on our health as a nation are devastating.
I soaked the brown rice overnight as suggested. Now I want to cook it in the slow cooker. The recipe says “remaining liquid.” Was I supposed to keep the soaking liquid? I dumped it out when I rinsed the rice so it wouldn’t taste sour. Help!
The remaining liquid refers to the soaking liquid. You can keep it or dump it out and rinse for a less sour taste. As I’m reviewing the recipe as written…wow, I made a blunder! Thank you so much for contacting me so I can fix it! You want to soak in WATER, then cook either in water or broth. I will fix that right away.
Use double the amount of liquid per cup of rice. If you use one cup of rice, use two cups of liquid for cooking. I am so sorry for the mistake in the recipe and hope it didn’t cause too much inconvenience for you!!
Thank you so much! Why is it so hard to find brown rice recipes when it’s so good for you?
You’re welcome, Sandy! Maybe because so many people aren’t familiar with brown rice? Hope you enjoy!
Rachel ratliff says
We just stumbled on your left over roast beef tacos recipe which we are going to try tonight along with the rice!! Looks delish!!!
I just came across this recipe and LOVE the idea! 🙂 When I make oatmeal in the slow cooker, I do it in a pyrex bowl in a water bath to keep it from sticking/make clean-up easier. Do you think that would work for this rice, as well?
Dawn Yoder says
Hi Lia! That’s a very clever idea! I don’t see why it wouldn’t work just as well for rice in the slow cooker. I do the same kind of thing in my Instant Pot (with a stainless steel sauce pan that lost a handle years ago and fits perfectly inside) for doing rice, quinoa, and oats and I love it. I never thought of doing that in my crock pot! Thanks for sharing that tip, if you try this I’d love to hear how it worked for you so please come back and let us know 🙂