Slow-Cooked Creamy Rice Recipe

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Slow-Cooked Creamy Rice Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/2 hours

Ingredients

  • 3 cups cooked rice
  • 2 large eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1 cup shredded Swiss cheese
  • 1 cup 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.
Originally published as Slow-Cooked Creamy Rice in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p78

Nutritional Facts

3/4 cup: 290 calories, 15g fat (8g saturated fat), 94mg cholesterol, 624mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 13g protein.

  • 3 cups cooked rice
  • 2 large eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1 cup shredded Swiss cheese
  • 1 cup 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
  1. 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.
Originally published as Slow-Cooked Creamy Rice in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p78

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