GRRR. ARGH. I give up trying to cook white rice in a slow cooker...
I attempted it for the last time this past weekend: I had been using the high setting in my two previous attempts, and although nothing burned, some of the rice was an overcooked glutinous mass, yet there were many undercooked grains too. I ate it anyway- it wasn't going to make me sick- but I would prefer my food to be reasonably nice in texture. I stirred the rice occasionally too during cooking, so I don't know why it wasn't cooked evenly.
Last weekend I just used the low setting, stirring occasionally, with just some fresh garlic added. Same result: some rice overly chewy, the rest mostly pasty-mushy. I ate some and put the rest in the fridge after it had cooled, and cooked some (dried) Great Northern white beans in the crock-pot (I had pre-soaked them while the rice was cooking the previous night). They came out perfectly. For lunch today, I heated the rest of the variably-cooked rice with some white beans, along with lots of fresh parsley and mushrooms, a bit of olive oil, some low-salt canned vegetables and soy sauce. Not a total loss, by any means.
The thing is, lots of people supposedly think rice is hard to cook- but neither white or brown rice gives me any trouble whatsoever cooking it on the stove (unless it boils over- I was hoping a slow-cooker would avoid that problem). No trouble with white rice in a microwave either- I just zap it for about 5 minutes in a covered casserole dish and let it site covered someplace to finish cooking with its own residual heat, zapping it again for a minute or two later, if necessary. (brown rice takes too long for me to want to use a microwave for that).