Rice Cookers and Crock Pots

You need to stir the pot, before it starts sticking.

I have been waiting for such a time as this and I think it has finally come- a pot stirring time.

I burned every soup and chili I ever attempted last year, cooking with gas in cheap cookware.

I finally found a means of cooking in Japan that was reliable and burn-proof: a rice cooker.
Yes, first I started off with mere rice, but oh, how things went from there.
Soon I was adding tomatoes, beans, taco seasoning (all imported from the States, of course). Dump it all in the rice cooker, push the magic button ( I only trusted one button- to this day I have no idea what the characters beside it actually said) go for a run, shower and dinner is served. Perfect, every time. No matter how long your rice sits, it never burns in a rice cooker. It is a wonder worth the marvel.

I'm only in my current abode for a limited period of time and must confess I don't really want to invest in all that it takes for meal preparation. Last night, in a fleeting moment of familiarity I dumped rice, beans, and tomatoes into my roommate's crockpot and left the house.
I eventually returned to a healthy but most disgusting and burned meal.

Bottom line:
A rice cooker just isn't a crock pot.