Which brand slow cooker do you have? Also did you use a 1 1/2 or 2 quart one?

Also had the problem of it not cooking fast enough, I was on hour 2 and there was still probably a half inch of water on top. Had to finish on the stove, but it started to get very gelatinous looking…
Next time I think I’ll skip the slow cooker and just boil water with the corn cob and thyme then add the water one cup at a time into the rice and corn kernels and basil.
Gave beautiful flavors and scent, but end result wasn’t so great this time around.

You press the cobbs into the rice and liquid so that it can infuse.

Your wrote “press in” the 4 cob pieces and the thyme.

It can vary depending on your slow cooker, but I’ll add a note in the recipe. None of my testers had an issue, so until I posted it here I didn’t realize it might take so much longer.

I hope it worked out and sorry that it may have inconvenienced you.

In reply to Kathy Hester.

I ditto Christine’s comment. This is a delicious recipe, but I tried it with Arborio rice in my slow cooker on High and at the end of 1 hour it was not done. In the interests of getting dinner on the table for a hungry husband, I transferred the contents to a pot and fiinished it quickly on the stovetop in short order. Next time though, I will allow more time for this dish in my slow cooker.

The time can vary depending on your slow cooker and I wonder if your slow cooker cooks a little lower. I doubt you used brown rice, but it can take about 2 1/2 hours to cook it than the arborio rice.

I also checked back into my tester comments and the timing did work for everyone who used arborio rice.

I doubt the book will be redone, but I’m open to it if the publisher wants to update it. However, there are bean, grain and vegetable cooking chart in my upcoming book The Ultimate Vegan Cookbook for Your Instant Pot <3