The texture of
rice can become quite gummy in a slow cooker. It is best to
use the specific type of rice that the recipe specifies. If
the recipe does not specify the type of rice to use, then
your best choice is long grain converted rice. The texture
of the rice will be retained best of all the types of rice
on the market.
But don't exchange
this rice for a different type specified in a recipe, since
that recipe would be designed for that rice! But whenever
the recipe just states rice, you will get the best results
with long grain converted rice.
