Slow Cooker Creamed Corn and Rice

Name: Slow Cooker Creamed Corn and Rice
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (370 g) long-grain white rice, uncooked; 3 cups (400 g) frozen corn kernels, thawed or frozen; 2 cans (12 oz each) (680 ml) evaporated milk; 1½ cups (360 ml) low-sodium chicken broth; 4 tablespoons (57 g) unsalted butter, cut into small pieces; 2 cups (200 g) sharp cheddar cheese, shredded, freshly shredded, not pre-shredded if possible; 1 teaspoon (6 g) kosher salt; ½ teaspoon (2½ ml) freshly ground black pepper; ½ teaspoon (2 g) garlic powder; ¼ teaspoon (½ g) smoked paprika (optional, for depth) (optional)

From the MyKitchenBank Kitchen

A comforting, hands-off side dish that combines tender rice with sweet corn in a rich, savory cream sauce enriched with cheddar cheese and butter. Perfect for potlucks, holiday tables, or as an easy weeknight accompaniment to roasted chicken or grilled meat.

Prep: 10 min
Cook: —
Wait: 3 hr
Total: 3 hr 10 min
Makes: 8 servings (about 6 cups total)

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Steps

Before you start

Measure all ingredients before beginning
Thaw frozen corn at room temperature for 30 minutes, or use straight from the freezer (slightly longer cooking time)
Have your slow cooker clean and ready on a flat surface

1
Combine rice and liquid
- Pour the uncooked white rice into your slow cooker.
- Add the evaporated milk, chicken broth, and butter pieces.
- Stir well to distribute the rice evenly and prevent clumping.
- The liquid should fully cover the rice.
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Tip: Stir thoroughly to separate any rice grains that stick together; this ensures even cooking.
2
Add seasonings and corn
- Sprinkle the kosher salt, black pepper, garlic powder, and smoked paprika (if using) over the rice mixture.
- Stir to combine.
- Add the thawed or frozen corn kernels and fold gently into the mixture, distributing evenly throughout.
- Do not stir excessively at this point.
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Tip: Use frozen corn straight from the package—no need to thaw. If thawed, excess moisture can make the dish watery.
3
Cook on low setting
- Cover the slow cooker and set it to LOW.
- Cook for 3 hours (or 1.5 to 2 hours on HIGH if time is short, though LOW yields better texture).
- Do not lift the lid during cooking; steam inside cooks the rice evenly.
- The rice should be tender and the liquid mostly absorbed.
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Ready when: Rice is tender and grains are separate (not mushy), liquid is mostly absorbed but mixture is still creamy
Tip: Resist the urge to stir or peek. Lifting the lid releases steam and adds 15–20 minutes to cooking time.
4
Stir in cheese
- Once cooking time is complete, remove the lid carefully.
- Add the shredded sharp cheddar cheese and stir thoroughly until the cheese melts completely and coats all the rice and corn, about 1 to 2 minutes of stirring.
- The mixture should be creamy and uniform in color.
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Ready when: Cheese is completely melted and well distributed; no clumps visible
Tip: Use freshly shredded cheese rather than pre-shredded (which contains anti-caking agents). It melts more smoothly and creates a silkier sauce.
5
Rest and serve
- Let the dish rest in the slow cooker for 5 minutes with the lid off or loosely covered.
- This allows flavors to settle and the sauce to thicken slightly.
- Stir once more and taste for seasoning, adjusting salt and pepper as needed.
- Transfer to a serving dish or serve directly from the slow cooker.
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Ready when: Mixture is warm throughout and sauce clings to rice
Tip: If the dish seems too thick, stir in 2–3 tablespoons of warm milk or broth to reach your preferred consistency.

Good to know

Tips

For deeper flavor, add 2–3 tablespoons of crispy bacon bits or pancetta before serving, or stir in 1 tablespoon of fresh thyme during cooking.
If your slow cooker runs very hot, start checking the rice at 2.5 hours. Overcooked rice becomes mushy and falls apart when stirred.
This dish pairs beautifully with roasted chicken, pulled pork, ham, or grilled steak. It also works as a vegetarian main when topped with a fried egg.

Make ahead

You can assemble all ingredients in the slow cooker insert the night before, cover tightly with plastic wrap, refrigerate, and cook the next day. Add 10–15 minutes to the cooking time since the mixture starts cold. Do not add the cheese until just before serving for best texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of milk, stirring frequently, until warmed through (about 8–10 minutes). Alternatively, microwave in a covered dish for 2–3 minutes, stirring halfway through. The dish does not freeze well due to the cheese and rice texture breaking down.

Substitutions

sharp cheddar cheese, shredded → Gruyère or white cheddar cheese. Both melt smoothly and add a slightly more sophisticated flavor. Use the same amount by weight.
evaporated milk → Heavy cream mixed with whole milk in equal parts. Use 1.5 cups each (680 ml total). This will create a richer, less condensed flavor.
low-sodium chicken broth → Vegetable broth or water. Water works in a pinch, though vegetable broth adds more depth. The same amount applies.
long-grain white rice, uncooked → Jasmine or basmati rice. Use the same quantity. These varieties are slightly more fragrant but cook at the same rate. Avoid brown rice, which requires longer cooking.