Can you use a rice cooker as a crockpot?

By Dr Anny Manrich (PhD)

Page last updated: 12/15/2022 | Next review date: 12/15/2024

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you use a rice cooker as a crockpot?”, and what foods other than rice can you cook in a rice cooker?

Can you use a rice cooker as a crockpot?

Yes, you can use a rice cooker as a crockpot. Both the appliances cook the food by circulating steam. Generally, rice cookers operate at higher cooking temperatures than crockpots. But the temperature and cooking time can be adjusted.

The Slow Cooker market in the U.S. is estimated at US$ 471.2 Million in the year 2020. China, the world’s second largest economy, is forecast to reach a projected market size of US$603.2 Million by the year 2027. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at 3.7% and 6.1% respectively over the 2020-2027 period (2).

What is a crockpot?

The crockpot is the brand’s name that manufactures a variety of slow cookers. The crockpot has earned a reputation for the pioneers of introducing good quality slow cookers. The crockpots operate at low temperatures and take about 6-8 hours to thoroughly cook the food.

The slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods (1).

You just have to dump the ingredients in the slow cooker and let it do its magic. This hands-off approach is the catch for people who are not much into cooking.

The trend of using crock pots started somewhere around the 1940s when the working-class women would leave their meals to cook during their working hours and come home to a ready-to-devour delicious meal.

How does a crockpot work?

There are three main parts of a crockpot. One is the base that is inserted with the cooking element, and the others are a lid and a vessel.

Two handles, a temperature knob, and feet are protruding out of the vessel. All of these three protruding perform the obvious functions.

A liner melded onto the inside of the crockpot’s base. The electricity wires are embedded between the liner and the bottom and it also supports the heater bands used for heat conduction.

The bands generate and release the heat that travels from the bottom and up the sides of the vessel, which in turn cooks the food. A small gap between the liner and the base’s exterior prevents the crockpot from overheating by allowing the necessary ventilation.

Benefits of slow-cooked meals

While cooking properly, nutrition can be preserved; otherwise, nutrition is easy to lose. Traditional cooking techniques often require more sophisticated cooking skill, longer cooking times, and higher cooking temperatures, which would cause nutrients loss. Compared with traditional cooking methods, Sous Vide, which is, as a crock pot, a slow cooking method at lower temperatures, could better preserve the nutrients such as collagen and taurine in scallops with a lower water loss rate, a better appearance, and a more delicate taste (3).

The prolonged cooking times ensure that the flavors are dispersed evenly across the food.
Slow cooking is most suitable for tenderizing tough cuts of meat such as roast, chuck steaks, etc.
Since the temperature is very low, you won’t have to worry about your food scorched to the bottom of the vessel.
Slow-cooked meals are wholesome and nutritious. Slow cooking decreases the likelihood of the production of harmful compounds.

What are the similarities between a slow cooker and a crockpot?

A slow cooker and a crockpot are often confused with each other due to their striking similarities. But the two appliances are used to produce specific outcomes.

Both the slow cooker and the crockpot work on the same mechanism. This involves cooking the food by simmering on low heat or steam.

Both the appliances offer the hand-off approach, in which you simply put the ingredients into the pot and come back to a delicious meal.

What is the difference between a rice cooker and a slow cooker?

Some advanced models of the slow cooker and rice cooker offer a variety of different cooking options. As far as the basics are concerned, the main differences between a slow cooker and a rice cooker are as follows.

Slow cooker	Rice cooker
The slow cooker is designed to cook your food on low heat for a prolonged time	A rice cooker operates at temperatures higher than a slow cooker
The shortest period of cooking time a slow cooker offers is 4 hours	Rice cooker offers a ‘keep warm’ feature

How to use a slow cooker as a rice cooker?

Cook your onion, garlic, vegetable, and meat as per the recipe instructions.
Add all the cooked ingredients into the slow cooker. Then pour the liquid.
Close the lid and turn on the rice cooker to the cook setting. Once the liquid comes to a rolling boil, leave the cooker in the keep warm setting for about an hour. This is the slow cooking step.
Repeat the process.

Can I cook other things in a rice cooker?

Yes, the rice cooker is not only designed to be used for cooking rice. You can cook a lot of other delicious dishes in the rice cooker with satisfying results.

For example, you can cook lentils and quinoa, chicken and rice, steamed potatoes, Jambalaya, steamed veggies, steamed salmon, sour, warm cheese dip, breakfast dishes like frittata, oatmeal, and egg scramble, desserts like lemon cake and poaches pears can be cooked in a rice cooker.