Thanks so much for letting me know — I really appreciate you taking the time to share your experience.

Rice in slow cookers can be a little tricky, especially depending on the type of rice used and the exact heat level of the slow cooker. If the rice was still firm after cooking, a couple of things may have happened:

Some slow cookers run cooler than others, especially on low, which can prevent rice from fully absorbing liquid.

Certain rice types (like brown rice or parboiled rice) need more liquid and/or longer cook time than white rice.

If the lid was lifted during cooking, heat and moisture can escape and affect how the rice softens.

The good news is this is an easy fix. Adding an extra ½–1 cup of warm water or broth and continuing to cook for another 30–60 minutes usually softens the rice right up. Stirring once and checking tenderness before serving can also help.

I’ll be updating the recipe notes to clarify rice type and add troubleshooting tips so future readers don’t run into the same issue. Thanks again for bringing it to my attention — feedback like this genuinely helps make the recipes better for everyone (and the pups 🐾).