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Slow-Cooked Creamy Rice

 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
8 ServingsPrep: 25 min. Cook: 2-1/2 hours

Ingredients

  • 3 cups cooked rice
  • 2 eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/2 cup minced fresh parsley
  • 6 tablespoons water
  • 2 tablespoons canola oil
  • 1 garlic clove, minced
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper

Directions

  • 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°.
  • Yield: 8 servings.