Name: Slow-Cooker Brown Rice With Parmesan and Herbs
Total time: 3 h
Ingredients: 3 cups boiling water; 2 cups long-grain brown rice , rinsed; 1 tablespoon unsalted butter; Salt and pepper; 2 ounces Parmesan cheese , grated (1 cup); 1/2 cup chopped fresh basil , dill, or parsley; 2 teaspoons lemon juice

Why This Recipe Works

It's true that brown rice takes longer than white rice to cook, and that it can be trickier to cook evenly. We wondered if the steady, gentle heat of the slow cooker would take the challenge out of cooking brown rice. After some experiments that resulted in burnt rice and undercooked grains, we learned that while brown rice needs a head start with boiling water in the slow cooker, it can indeed emerge with light and fluffy grains every time. Cooking on high was best, and we laid a piece of parchment paper over the rice to protect the grains on top from drying out as the water was absorbed.

Before You Begin

You will need an oval slow cooker for this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Combine boiling water, rice, butter, ½ teaspoon salt, and ½ teaspoon pepper in prepared slow cooker. Gently press 16 by 12-inch sheet of parchment paper onto surface of water, folding down edges as needed. Cover and cook until rice is tender and all water is absorbed, 2 to 3 hours on high.

Discard parchment. Fluff rice with fork, then gently fold in Parmesan, basil, and lemon juice. Season with salt and pepper to taste. Serve.