Review on 🥘 Crock-Pot 2-QT Round Manual Slow Cooker, Black (SCR200-B): The Perfect Classic Kitchen Appliance for Flavorful Meals! by Andy Syla

I like to use this pan for breakfast. I alternate grits and congee. I also plan to make oatmeal. Just add water, then some dry medium (cereal, rice, etc.), set it on low before bed, and in the morning I have a nice little pot of hot breakfast. Rice porridge tip for the inexperienced: 1. Fry the grains of rice in a pan (white rice is best, but you can also use brown rice, which is not so smooth). That is, gently heat the grains, stirring constantly, until they are all opaque (i.e., when using white rice, almost all of the grains are completely white and some are slightly yellowish). Rice expands a lot in water so for a 2 quart pot I would use about 2 cups and see how much. This step takes about 5 minutes and ensures that the rice is very creamy as it cooks, but not too soft and that it retains its texture. My theory is that this will make the rice cook a little faster. Another tip is to "toast" more rice than you need for later use. I keep my "roasted" grains in a jar on the shelf.2. Place the "fried" rice grains in the slow cooker and add water (2 cups of rice grain and about 8 cups of water if I remember correctly). If it gets too dry, I just add more liquid at the end and reheat in the microwave if needed. I like mine creamy but sometimes a bit soupy.3. Instead of water, you can use a broth, e.g. B. Canned chicken broth, and stir.4. Set a low regime for the night, and in the morning you will have rice porridge. Be sure to stir well before eating to smooth it out. Variations: At the beginning of the cooking cycle, you can add a slice of fresh ginger and a few pinches of salt. I like fish sauce so I add it and sometimes even add soy sauce, a pinch of pepper and maybe garnish with freshly chopped green onions just before eating. I wouldn't add fish sauce at the beginning of cooking unless you want your kitchen to smell like fish =)