I'm a bit confused about rice. Regular white long grained rice comes with instructions to boil with a water/rice ratio of 2/1. That's what I do, and it comes out great. But I see that rice cookers use 1.2/1 or even 1/1. Why the difference? In both cases, it's just rice getting heated with water. If I used 1/1 when cooking stovetop rice, I think I'd end up with crunchy rice. I'll ask a related question. I've just started trying to cook rice in a slow cooker. EVERYONE says to use 2/1 for a slow cooker. But when I do it that way, my rice comes out clumpy, sticky, and very much not fluffy. Any suggestions about how to make good rice in a slow cooker that actually work well? Cooking rice used to be as easy as falling off a log. It has become somewhat mysterious to me.