Rice Cookers Steamers

A rice cooker is designed to turn itself off the moment the rice is done, without using a timer, regardless of the exact ratio of water to rice that you used, or the volume of the food that you put in there.
A slow cooker doesn’t do this, it just cooks at low heat for hours.
The 8-cup or larger rice cookers have a better lid, that clicks closed, and a keep warm feature, that keeps leftover rice warm for as long as you want. A teflon coated rice pot is nicer than a bare aluminum one. I got a 10-cup Oster with these features at a wholesale club for $27. Panasonic or National or Aroma are decent brands. Zojirushi is usually quite expensive, with bells and whistles of uncertain usefulness, at least to non-Asians.

NO – you must get a proper Rice Cooker – this has been answered so many times and still they do not believe!!!

I just love to use the following recipes from Betty Crocker:
Slow Cooker Lime Garlic Chicken with Rice
Think light! Delicate citrus chicken and rice is light on fat and high on flavor.
Prep: 10 min
Start To Finish: 10 hr 10 min
Makes 6 servings
1package (1 pound 4 ounces) bone-in skinless chicken thighs
1/4cup fresh lime juice (2 limes)
1 1/2cups chicken broth
2cloves garlic, finely chopped
1/2teaspoon dried thyme leaves
1/4teaspoon pepper
2tablespoons butter or margarine
1cup uncooked instant rice
Chopped fresh parsley, if desired
1. Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley.
2. Cover and cook on Low heat setting 8 to 10 hours. During last 15 minutes of cooking, stir in rice.
3. Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remaining juices over chicken. Garnish with parsley.
Slow Cooker Herbed Turkey and Wild Rice Casserole (Cooking for 2)
Casseroles for two are sometimes hard to come by. Cozy up to a special turkey dish made just for you.
Prep: 15 min
Start To Finish: 6 hr 45 min
2 servings
2slices bacon, cut into 1/2-inch pieces
6ounces turkey breast tenderloins, cut into 3/4-inch pieces
1/2cup chopped celery
1/3cup chopped carrot
1/4cup chopped onion
1can (14 1/2 ounces) chicken broth
1/8teaspoon dried marjoram leaves
1/8teaspoon pepper
1/2cup uncooked wild rice, rinsed and drained
1/2cup sour cream
1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
3. Cover and cook on high heat setting 30 minutes.
4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.
Slow Cooker Vegetable Rice Soup
Warm up with a bowlful of hearty soup. It can be ready and waiting!
Prep: 20 min
Start To Finish: 8 hr 35 min
7 servings
2cans (14 1/2 ounces each) vegetable broth
1can (28 ounces) crushed tomatoes, undrained
3medium carrots, chopped (1 1/2 cups)
3small zucchini, cut into 1/2-inch slices
1medium yellow bell pepper, cut into 1/2-inch pieces
8medium green onions, sliced (1/2 cup)
2cloves garlic, finely chopped
2cups shredded cabbage
2teaspoons dried marjoram leaves
1teaspoon salt
1/4teaspoon pepper
1cup uncooked instant rice
1/4cup chopped fresh basil leaves
1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
2. Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.
3. Stir in rice. Cover and cook on low heat setting about 15 minutes or until rice is tender. Stir in basil.

yes you can

uh…
well, i have a slowcooker ANd a rice cooker (actually about 3) so i havent really tried to find out.
i think a slow cooker would take too long, if you somehow got that to work.