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[quote=Anonymous]A rice cooker is handy and will always make perfect rice. You can make other grains in some - check your manual.

I usually prep in the morning, but no reason you can't prep the night before. Do NOT put the stuff in your crock and then in the fridge... It can crack your crock when it starts to warm up if you put it on high. I use a metal bowl and then dump it in the morning of, when I do prep before.

Personally, I find more depth of flavor when I take the time to brown the meats. I know for some people,that defeats the whole point of the crock pot, but I do find a differences that being said, if I'm rushing out the door,it's often a dump and go, and it still ends ups pretty darned tasty.

I make a lot of veggie curries and such in my crock. Butternut squash, sweet potato, parsnips, some rutabega cubed. Onions, garlic. A block or two of frozen spinach. Add a few tbsp favourite premade curry paste. Add a can of tomatoes (DH hates tomatoes so I usually leave out), 1-2 cups of veggie broth (depending on the amount of veggies) and a can of coconut milk.let brew and serve over basmati (from your rice cooker of course!)[/quote]

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