Creamy Lemon Rice
Ingredients1 cup uncooked long-grain white rice
2 cups chicken broth
1/2 cup heavy cream
1/4 cup melted butter
2 teaspoons finely grated fresh lemon zest
Spray your slow cooker with no-stick cooking spray. Add all the ingredients - yes, even the cream - at once and stir. Cover and cook the rice on LOW 2 1/2 - 3 hours in newer slow cookers, 4-5 hours in an older cooker. The rice is ready when the liquid is absorbed and the rice is nice and tender. Mine was ready at the 2 1/2 hour mark.
Note - Ms. Johnson says you can skip the cream for a lighter rice dish. I'll just take her word on it, and stick with the cream.