Creamy Crockpot Wild Rice

by Heather on January 25, 2012

Statement of the day:  ‘Tis the season for filling our bellies with warm, creamy foods and snuggling in front of the TV with wild abandon.

Agree or disagree?  I’m going to go ahead and say that the unexpected snowfall, the misty mountaintops, and the subsequent rain of yesterday will probably validate my statement, at least in Coloradoland.  I’m also of the mind that when snow falls, the mountains are misty, and it rains in Colorado that all work and school should be canceled because, well, it’s a lot more fun to stay home and live in pajamas all day than struggle through the day without a jacket.  Because yeah, that happened too.


All of that being said, I suppose it’s not a surprise that I have been craving warm, creamy foods (like this mac and cheese…oh dear Lord…) and rice that’s been cooked low and slow to make it creamy and crazy delicious.  And if it is a surprise?  Well my friend, let’s grab coffee.  I think you only need to know me for about 5 minutes before you understand that I’m pretty much a recluse at heart who wants to cave up and eat for the rest of my life.


(Now that I read that I know I sound uber-cool…).

This rice is creamy and filling, but the best part is that it’s chock full of veggies too…the perfect way to make sure that I’m getting some in as I lie on the couch and watch nothing but Chopped reruns or Sleepless in Seattle.  By the way, can we all just agree that Seattle looks like the coolest place to live ever?  I mean, if I lived on the ocean in Tom Hank’s house I think that would probably make me a really happy girl.  Also, I like rain.  Also, it would feed my eat-creamy-food-and-snuggle addiction like, all the time.


I’d also like to throw in that one of my favorite parts in Sleepless is when Meg Ryan is singing “Harses harses harses” over and over again.  That is all.


  • 1 1/2 cups evaporated milk
  • 2 Tbsp olive oil
  • 3 eggs
  • 1 small onion, minced
  • 1 cup cauliflower, chopped very small
  • 1 cup broccoli florets, chopped very small
  • 1 10-oz package frozen chopped spinach, thawed and drained
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 heaping cup sharp cheddar cheese
  • 3 cups wild rice, cooked to al dente (brown rice would work well too)

Whisk together the milk, olive oil and eggs and set aside.  In a large bowl mix together the remaining ingredients until well combined.  Spray the inside of your crockpot with nonstick spray (trust me, do this) and dump in the rice mixture.  Pour the wet ingredients over and move the rice around slightly just to let the wet ingredients soak in.  Set the slow cooker to low and cook for 3-4 hours until the wets ingredients are no longer runny and the consistency is smooth and creamy.  Serve hot.

I may not be sleepless (or I may be – going to the bathroom every 3 hours because there’s a baby sitting on your bladder can count, right?) and I may not be in Seattle, but I’ve got the comfort food and snuggling thing down pat.  You know, just in case.


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{ 19 comments… read them below or add one }

1 Emilie @ Emilie's Enjoyables January 25, 2012

um YUM. this looks so perfect and comforting right now


2 Liz @ Tip Top Shape January 25, 2012

This looks like the perfect comfort food!!


3 Becca@learnasyougocook January 25, 2012

I LUV CHEEZYCREAMYRICE!!:-) by the way I just recently found your blog and all… your having a baby? ??


4 Heather January 25, 2012

Yep! Baby D is due in t-minus 5 weeks!


5 Taryn January 25, 2012

YUMMY! I need this for breakfast!! =)


6 Life's a Bowl January 25, 2012

I loveee creamy rice/ risotto dishes [especially with broccoli and mushrooms]! Perfect comfort food for a cold winter night…

P.S. This is my first time reading, congrats on your future bundle of joy :D


7 Heather January 25, 2012

Thanks girl!


8 Alex@Spoonful of Sugar Free January 25, 2012

This looks amazing! I looooove the crockpot and am always looking for new ideas.


9 Katrina @ Warm Vanilla Sugar January 25, 2012

Mmm this rice sounds fabulous!


10 Erin January 25, 2012

Totally agree with your statement of the day – if only I had a tv! My computer has sufficed for the time being until I get one. But in the meantime I will have this rice.


11 Lyn January 25, 2012

I have only been reading your blog for a few weeks…love it! I am thinking I could add in some chopped chicken and make this an entire meal, and my hubby would think it was casserole (minus the processed cream soups!) This will have to go on the meal plan for next week!
P.S. Congrats on the baby! Soon you will be able to watch Sleepless with a tiny one sleeping on your chest…makes it even better!


12 janetha January 25, 2012

I knew I was going to pin this recipe from the title alone, before I even read the recipe.


13 Sally @ Spontaneous Hausfrau January 25, 2012

Why haven’t I done rice in the crockpot before?? And the veggies are in there, too! Slap some chicken in that and it’s dinner :)


14 Urban Wife January 25, 2012

Why, hello there beautiful creamy dish. I love you and want to hold you in my arms forever. That’s not strange at all, right? :)


15 Deanna B. January 25, 2012

Oh wild rice, I love you and want to do things to you I would never do with white rice. I wanted to make you into soup, but now I think you’re destined for the crock pot.


16 Aggie January 25, 2012

I started to write a comment earlier today…but got distracted, so if this is a duplicate, I apologize :)

This looks awesome!! I need help in the crock pot dept. I love all the veggies in this!


17 Katie January 27, 2014

Do you cook the rice to Al Dente BEFORE you put it in the crock pot with everything else?


18 Heather January 27, 2014

Hey Katie! Yes, cook the rice first before you put it in the crockpot. And to answer your other question, I haven’t made it and put it in the freezer, so I can’t say for certain how it would turn out. If you do it I’d love to hear your thoughts because it really would be a great freezer meal option!


19 Katie January 27, 2014

Have you made this ahead and froze it? If so, how did it come out?


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