Crock Pot Garlic Rice Pilaf
This Crock Pot Garlic Rice Pilaf is an easy slow cooker side dish with tons of garlic flavor!
A 5-Ingredient Recipe
This Crock Pot Garlic Rice Pilaf is a simple side dish that makes those busy nights feel a heck of a lot easier when it comes to dinner time. It’s so easy to toss this together and I love how it pairs with just about any dish. Everything cooks in the slow cooker while the rest of the dinner comes together, making it a helpful option for nights when the stove is already full!
Frequently Asked Questions:
Rice pilaf isn’t just your ordinary cooked rice. It is toasted first to give it a deeper flavor. If you are just looking for a regular garlic rice recipe, please see my Garlic Butter Rice recipe.
I have not tested this with brown rice so cannot give you instructions on how to do that. Generally brown rice needs more liquid to cook than white rice. I also have not tested this with instant rice.
Using the slow cooker makes this recipe (almost) completely hands-off. Once everything is added, there’s no need to stir or monitor the pot, which frees up the stovetop for your main dish.
I also think the texture of this is slightly different than the stovetop version. In my opinion, it’s slightly softer and stickier than the stovetop version. If you don’t like that texture then this recipe probably isn’t for you.
If it is easier for you to make it on the stovetop, then please do. Some folks just like the idea of making side dishes in a slow cooker to free up space on the stovetop or they simply just enjoy using their slow cooker to make recipes.
To make this recipe on the stovetop, toast the rice in butter in a saucepan until lightly golden, then stir in the garlic and cook briefly. Add the broth, bring to a boil, reduce heat to low, cover, and simmer for about 15-18 minutes or until the liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork before serving.
This was tested in an oval 5 quart Crock Pot.
Certainly. You can easily double this, but the cook time may need to be adjusted, depending on your slow cooker model and volume. I have only made it this way so I can’t give guidance on doubling.
Rinsing the rice is optional in this recipe. If you prefer to rinse it, let it dry briefly on paper towels before toasting it in butter so it browns properly and develops the best flavor.
Add-ins like sautéed onion, herbs, or frozen veggies work great stirred in during the last 30 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth or water to bring back moisture. This rice also freezes well for up to 2 months. To freeze it, I like to portion cooled rice into freezer bags, press flat, and then freeze.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- long grain white rice – you could also use basmati rice. I have not tested this recipe with instant (Minute) rice or brown rice so I cannot give you instructions on using those.
- butter– you can use salted or unsalted butter. Whatever works for you and your tastes. You can swap the butter for olive oil, or use half oil and half butter for a light buttery flavor.
- chicken broth– you can use some store-bought chicken broth, or grab some of your Homemade Chicken Broth instead. If you’re sensitive to salt, or need to cut back in your diet, you can certainly use low sodium or no sodium versions. You can always add more salt later if you feel it’s necessary. Additionally, you can use vegetable broth instead of chicken broth if desired.
- garlic cloves– Fresh garlic provides the strongest and best flavor in this recipe. Since there are only a few ingredients, the garlic really stands out and makes a noticeable difference in the final dish. I prefer to use the fresh stuff over the jarred stuff for this specific recipe.
- salt and pepper – whenever I give amounts for salt and pepper, someone will always tells me it was too much or too little. I can never get it just right for everyone so it is really important you learn to season your food to your taste. Start with a little then add more as necessary for your particular tastes. You can wait to season this rice until after it is all cooked so you get a better idea of how it will taste. More experienced cooks will already know about how much they like to add to rice.
How To Make Crock Pot Garlic Rice Pilaf
In a skillet over medium heat, melt the butter. Add the rice and cook, stirring often, for about 5 minutes or until lightly golden and fragrant. Stir in the garlic and cook 1 minute more. Transfer the mixture to a 4-6 quart slow cooker. Pour in the broth and season with salt and pepper. Cover and cook on low for 2 to 2½ hours, or until the liquid is absorbed and the rice is tender.
Fluff with a fork and serve warm. Enjoy!
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Crock Pot Garlic Rice Pilaf
Ingredients
- 1½ cups long grain white rice
- 2 Tablespoons butter can use salted or unsalted
- 3 cups chicken broth
- 4 to 5 garlic cloves minced
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, melt the 2 Tablespoons butter. Add the 1½ cups long grain white rice and cook, stirring often, for about 5 minutes or until lightly golden and fragrant.
- Stir in the 4 to 5 garlic cloves and cook 1 minute more.
- Transfer the mixture to a 4-6 quart slow cooker. Pour in the 3 cups chicken broth and season with salt and pepper.
- Cover and cook on low for 2 to 2½ hours, or until the liquid is absorbed and the rice is tender.
- Fluff with a fork and serve warm. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This makes 4-6 servings and will cook in 2-2.5 hours.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Very simple to make and we absolutely loved it.