Crock-Pot 1.8L Saute Rice Cooker Black
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- 1.8 litre Sauté Rice Cooker - ideal for 4 to 5 people
- 3 settings - Sauté, cook and automatic keep warm feature
- 10 Cup cooked rice capacity, Measuring Cup and Rice Paddle included
- Removable non-stick pot and cord for easy cleaning and storage
- Recipes included
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Crock-Pot CKCPRC6039 1.8L Sauté Rice Cooker
Why use a rice cooker?
Cooking with a Crock-Pot rice cooker couldn’t be easier. Simply choose your preferred cuisine, add your favourite ingredients and serve up a home-cooked meal that tastes like you’ve spent all day in the kitchen. Rice cookers are not just for plain rice dishes, you can create all sorts of delicious recipes, including paella, risotto, pasta and rice or oat-based desserts. Ideal for people with a busy lifestyle, rice cookers cook a variety of recipes in less than 30 minutes.
Crock-Pot ® CKCPRC6039 1.8L Sauté Rice Cooker: Sauté-in-the-pot rice cooker for cooking a host of different dishes, including traditional rice-based dishes.
Upgrade your basic rice cooker to this 1.8L Sauté rice cooker, which has all the functions you would expect from a traditional rice cooker, and comes with a non-stick bowl, measuring cup and rice paddle, along with an automatic keep-warm function which gives you perfectly cooked rice in 15-20 minutes. In addition, this product has an in-the-pot sauté function which allows you to brown off meats and vegetables, as well as cook a host of different tasty dishes that maybe you didn’t think were possible to make in a rice cooker.
The 6039 rice cooker has 1.8L capacity which can cook up to 20 cups of cooked rice. This size of rice cooker is therefore ideal when serving a side dish or meal for four to five people. This product includes a measuring cup for your rice and water, so you can always cook perfect rice in the right quantity depending on your needs.
The 6039 Sauté Rice Cooker has a fully independent sauté function built into the unit. There is a flat heat plate contained inside the unit which when turned on quickly heats the bottom of the non-stick pot. Simply add some oil and your ingredients and stir until they brown off and seal in all the juices and flavours. The in-the-pot sauté function allows you to cook a host of different recipes all in one pot, including paella, risotto, pasta dishes and also rice and oat-based desserts.
Auto keep-warm function
After measuring out your rice and placing it into the non-stick pot with the correct amount of water, it only takes 15-20 minutes to perfectly cook your rice on the one cook setting. Cooking in a kitchen environment can get very busy and it is often very difficult to judge serving times. With the Crock-Pot rice cooker there's no need to worry as the auto keep-warm function keeps your rice warm and ready to serve when you are.
Easy cleaning and storage
After using the 6039 Rice Cooker, the removable pot has an excellent quality non-stick finish making it easier to wash up after use. The product also contains a detachable power cord which can be removed and easily stored in the pot after use.
As the original Slow Cooker brand which was started in North American back in 1971, Crock-Pot has grown as the expert and leader in electrical one-pot cooking. With the largest range of slow cookers in the UK market, Crock-Pot slow cookers lead in terms of style and innovation in this cooking category. In 2012 Crock-Pot UK has launched a range of rice cookers which follow the brand’s core values of quality, ease of use, style and value for money.
1x Crock-Pot CKCPRC6030-060 Black Sauté Rice Cooker
1x Instruction Manual
Top customer reviews
Like the design, it actually sits quite nicely in the kitchen.
There is an instruction book with a few recipe examples based on American `cup' measurements. Alas, it is very poorly written and the recipes need to be interpreted into plain English with knowledge of how to cook with the pot and a proper understanding of how it works - which is not well explained in the book.
So then: How Does It Work?
The cooker has three heat functions:
1. rice cooking, when the paddle switch has been depressed (yellow light)
2. keep the rice warm, all the time when neither sautéing nor `rice cooking' (green light)
3. sauté, when the push button is depressed (red light).
Since one of these modes is always active, it is necessary to switch off the mains at the wall or unplug the lead when the cooker is not in use.
The automatic end of `rice cooking' depends on the temperature of the bottom of the inner pot suddenly rising, typically as the last of the water is taken up by the rice, or if it boils dry - a useful safety feature. There is no timer for the `rice cooking' function; it just keeps on boiling at the full power until dry and is no longer being cooled by the boiling water.
The sauté function merely bypasses the thermostat, and applies the full power all the time until the sauté button is pressed again to release it. Beware, check the red indicator light beside the button; this is a simple push-on-push-off switch, and it remains in the last used position even when there is no mains, and the next time the cooker is used it might be already in the full-power unprotected sauté mode.
I measured the power levels on my sample, and they are:
Plugged in, 30 Watts,
Keep warm, 30 Watts,
Rice cooking, 595 Watts,
Sauté, 595 Watts.
I measured the power usage when cooking the same amount of rice (160gms of WR Basmati for two people - a `cup' and a quarter plus two `cups' of water) in the cooker and also in a saucepan on my induction hob, reducing the heat to a gentle simmer as required. The hob was quicker to the boil than the rice cooker, twenty seconds at 1780W vs five minutes at 595W; and then the hob was also more economical on the cooking, average 128W vs steady 595W for twelve minutes each; thus the costs at 13p a unit work out at about 0.5p vs 2p.
When cooking the rice, the full power boils the water faster than the vent in the glass lid can allow the steam to escape, so the rattling lid is telling us that the rice is being cooked, and when it stops there is no more steam, so the rice must be done. However, a lot of water also escapes around the edges and splatters across the worktop, so I park the lid at a slight angle to allow the steam to escape in a more civilised manner.
The inner pot gets boiling hot, as one might expect, and the exposed lip can scald fingers, so do not be tempted to try lifting it out. The metal rim of the lid is a loose fit to the glass, and more boiling hot water than one might expect is trapped in the grooved gap between them. The outer casing also gets hot, but not enough to damage skin, and the pair of handles enable it to be comfortably carried to the table to serve the rice.
I was disappointed by the rice cooking; it was no different in result to our usual way of cooking rice. And the instructions are very explicit in that it should not be used commercially; it is domestic only. I guess it only really comes in handy when you have lots of people round for dinner and the hob is full of everything else being cooked.
But as a very basic simple stir fry using the sauté function it works quite nicely, and the large volume encourages one-pot cooking for a quick dish. For example when I had the cold end of a very tasty roast leg of pork left over. I diced two onions, thin sliced four medium mushrooms, some garlic, softened all these in some olive oil in the pot. I cut the pork into bite-size bits and added them to the pot after the onions were beginning to brown. Then I stirred in some hot vegetable stock, and allowed it to mingle for a few minutes, meanwhile a half each of left-over sweet red and green peppers had been diced and softened in the microwave. These were added, and finally I stirred in enough well-rinsed rice for the two of us. Of course it needed stirring again a bit, and checking the water, but the rice thickened it nicely, and some seasoning and five spice at the end before serving produced a nice evening meal from left-overs in about half an hour. Using the hob would have taken a similar time, and only a little less power, but a saucepan doesn't look as good on the table.
I would have liked it to control the power better, but I don't really see how it could do this automatically. The recipe book is poor. This was a Vine offering, but I don't think I would ever bother to buy one. The stir-fry ability rescues it a star.
Perhaps having two cooking heat levels could have been a useful option, because half the power would have been perfectly adequate for cooking the rice once up to boiling temperature.
I tried several times to make some boiled rice and there were a number of issues.
- There is no automatic turn off. On my previous machine there is an automatic cut off, like a safety switch.
- The lid has a very loose fit, and under the rapid boil it has a tendency lift and rattle. Even though there is a vent the rapidity of the boil overwhelmed the outlet.
- There is no temperature control; it is on a full, flat-out, continuous rolling boil. This means that rather than simmering the rice/pasta it is boiled to paste (if you're not careful).
- There is a degree of rice water splatter due to the ill-fitting lid and the rapid boil. This needs to be wiped up before it dries as when it dries it becomes a problem.
- When the water boils down the rice can catch and burn.
The recipe section of the instruction book is very poor. There are recipes that end up almost completely inedible - I would advise against the rice pudding recipe. As I looked at each of the recipes I began to wonder if they had been tried and tested or were just somebody's best guess.
These machines are supposed to make life easier, they are supposed to allow you to sit down and have a minute to yourself rather than standing over a pan making sure that it doesn't boil dry. Except in this case you will need to stand over the cooker because of the rapid boil.
If you are using all the rings on your stove then this is worth using, but other than that I will be sticking to my faithful Breville 4-in-1 or a pan to make my rice.
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