. 1 Answer SOURCE: I have both and use both for different things.
The rice cooker cooks faster than the slow cooker. What the Crockpot does really well, the rice cooker cannot do.
For example, with the crock pot, you can buy less expensive cuts of meat and because of the slow cook method, they will be tender, juicy, and delicious. You can make soups, stews and casseroles in a crock pot and the great thing is that you can turn it on low, go to work, and when you come home, dinner is done. You can cook the same types of things in a rice cooker but you can't leave it all day.
You CAN saute', fry, etc. In your rice cooker which you can't do in a crock pot but for dense veggies and tougher cuts of meat, stew beef for example, there's no comparison.
I have an Oster Rice Cooker and Steamer which I use nearly every day. I cook rice, obviously, casseroles, veggies, spaghetti and meatballs, all kinds of side dishes and soups in it. I use the crockpot several times a week but more often in the Fall and Winter when I make soups, stews, chilis, roasts and BBQ. Oh my gosh, you have to try BBQ Ribs in the crock pot! They melt in your mouth.
You'll find all kinds of great info for both your rice cooker and crock pot. I have one of the fancier, more expensive crock pots because I take it to work with me one day a week for lunch. The lid seals and it comes with a carrier. If you do most of your cooking at home, you can spend a little less and get a good one. I recommend getting one that has at least 3 heat settings though. Different foods require different temps.
Happy Cooking! Posted on Nov 07, 2007. Instructions quoted from the Durabrand Rice Cooker model HRC 18G manual. 1 cup of uncooked rice rice will make about 2 cups of cooked rice. Add rice to the inner pot. Maximum four cups uncooked rice for the model.
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Many varieties of rice can be used including basmati, wild rice, arborio risotto, saffron rice and long grain rice. Whole grains, such as barley can also be prepared with the rice cooker, follow instructions on the package. For every cup (160ml) of raw rice, add 1-1/2cups of water.
For stickier rice add slightly more water, for fluffier rice use slightly less water. When your rice is cooked, the cooker will automatically switch to the warm function and the yellow warm light will turn on. The cooker will stay in the warm function untill is disconnected from the wall outlet. The cooker will keep the rice warm 158F - 212F Hope this helps, its quoted right out of the manual I have for my cooker Jul 27, 2009.
Wolfgang Puck Rice Cooker Manual
Instructions quoted from the Durabrand Rice Cooker model HRC 18G manual. 1 cup of uncooked rice rice will make about 2 cups of cooked rice. Add rice to the inner pot. Maximum four cups uncooked rice for the model. Many varieties of rice can be used including basmati, wild rice, arborio risotto, saffron rice and long grain rice. Whole grains, such as barley can also be prepared with the rice cooker, follow instructions on the package.
For every cup (160ml) of raw rice, add 1-1/2cups of water. For stickier rice add slightly more water, for fluffier rice use slightly less water. When your rice is cooked, the cooker will automatically switch to the warm function and the yellow warm light will turn on.
The cooker will stay in the warm function untill is disconnected from the wall outlet. The cooker will keep the rice warm 158F - 212F Hope this helps, its quoted right out of the manual I have for my cooker Jul 27, 2009.
Measure the rice with a cup and put it into your cooking pot. Some rice cookers have a removable bowl or pot, while others must have the rice placed directly in the cooker. Most of the time, rice cookers will come with a measuring 'cup' or scoop that can fit 3/4 cup (180 mL). Alternatively, use an ordinary measuring cup. One cup (240 mL) of uncooked rice will generate anywhere from 1 1/2 cups (360 mL) to three cups (720 mL) of cooked rice, depending on variety. Leave enough space for this expansion to prevent the rice cooker from spilling over.
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Rinse the rice if necessary. Many people prefer to rinse rice in order to remove any pesticides, herbicides, or contaminants that may be present. Some less modern milling practices also create broken grains that release excess starch into the rice, which needs to be rinsed off to prevent the rice clumping together. If you decide to rinse the rice, pour drinking water into the bowl or hold it under the faucet. Stir as you add the water, until the rice is fully submerged. Drain water through a sieve or tip the bowl slowly while catching fallen rice grains with your hand.
If the water looks discolored or filled with floating bits of broken.
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