sf wrote:
>
> I think how long the rice cooker stays on depends on how much liquid
> is in the bottom. The appliance has a thermostat that detects when
> the temperature rises above 212 degrees F on the bottom of the
> container and it turns itself off.

That part is important for addressing use as a slow cooker.

> My point is that if your
> vegetables turned to mush, you put too much water in the rice cooker.
> Experiment with amounts. I only ask my rice cooker to cook rice and
> sometimes to reheat it. I cook vegetables on the stovetop in a
> steamer basket like I showed you above. Guess that makes me old
> school.

I've had a rice cooker that came with a steamer basket but no
instructions on how to use it. I wrecked several sets of veggie
experimenting. Once I'd learned the correct tiny amount of water it
worked fine from then on. But as you point out using a steamer basket
in a regular pan is so easy it's not worth the effort.

I did consider it worth the effort to learn the ratio of water to rice
to cook brown rice. It takes a lot more water than white rice so it
took several tries to get it right. From then on correct every time.

> Can't help you with slow cooking. I do that on the stovetop or in the
> oven.

The problem with use as a crockpot is the 212F themostat setting.
Unless it's a computerized cooker that lets you change that there is no
way it can be used like a crockpot. Boiling point is too high for any
crockpot.