The duration required to prepare rice using a slow cooker varies depending on the type of rice, the liquid ratio, and the specific slow cooker model. Generally, white rice requires approximately 1.5 to 3 hours on a low setting, while brown rice necessitates a longer cooking time, typically between 3 to 4 hours on low. Utilizing the correct proportions of rice to liquid, usually water or broth, is essential for achieving the desired consistency. An insufficient liquid quantity can result in undercooked rice, while an excess can lead to a mushy texture.
Employing a slow cooker for rice preparation offers several advantages. It allows for a hands-off cooking process, freeing up stove space and minimizing the risk of scorching. This method can be particularly beneficial for busy individuals or during meal preparation that involves multiple components. Furthermore, the slow, even cooking environment can enhance the rice’s natural flavors and create a more tender result. The slow cooker’s ability to maintain a consistent temperature also helps to reduce the chances of uneven cooking.
To achieve optimal results, it’s vital to consider several key factors. Pre-rinsing the rice can remove excess starch, leading to a less sticky final product. Maintaining a closed lid throughout the cooking process is crucial to prevent moisture loss and ensure even cooking. Avoiding frequent stirring is also recommended, as it can release starch and potentially alter the final texture. Experimentation with varying liquid ratios and cooking times may be necessary to determine the optimal settings for a particular slow cooker model and preferred rice type.
1. Rice type
The rice variety is a primary determinant of the appropriate cooking duration within a slow cooker. Variances in grain composition, density, and starch content directly influence the rate at which rice absorbs liquid and softens, thereby dictating the necessary cooking time.
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White Rice Varieties
White rice, including long-grain, medium-grain, and short-grain varieties, generally requires shorter cooking times compared to brown rice. The bran and germ layers have been removed, allowing for quicker water absorption and softening of the grain. Examples include Basmati and Jasmine rice, which typically cook in approximately 1.5 to 3 hours on a low setting. Failure to account for this quicker cooking time can result in overcooked and mushy rice.
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Brown Rice Varieties
Brown rice, with its intact bran and germ layers, possesses a higher fiber content and requires a significantly longer cooking duration. These layers impede water absorption, necessitating extended cooking times to achieve a tender texture. Common brown rice varieties need approximately 3 to 4 hours on a low setting in a slow cooker. Underestimating this extended timeframe will lead to undercooked and hard rice.
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Wild Rice Blends
Wild rice, technically a seed, is often used in blends with other rice types. It possesses a tough outer layer and requires an extended cooking period, often comparable to or exceeding that of brown rice. When using wild rice blends, the cooking time must be adjusted to accommodate the wild rice component, ensuring that all grains are adequately cooked. Neglecting this consideration can result in unevenly cooked rice with some grains remaining tough.
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Parboiled Rice (Converted Rice)
Parboiled rice undergoes a pre-cooking process that gelatinizes the starch within the grain, resulting in a firmer texture and altered cooking characteristics. This type of rice generally requires a shorter cooking time than brown rice but may need slightly longer than some white rice varieties. An understanding of the specific parboiling process used is essential for determining the precise cooking time in a slow cooker.
Ultimately, selecting the correct cooking duration based on rice type is crucial for optimal results when using a slow cooker. Failure to consider these differences will invariably lead to unsatisfactory outcomes, whether the rice is undercooked, overcooked, or unevenly textured. Consistent monitoring and adjustments to the cooking time may be necessary to account for variations in specific rice varieties and slow cooker models.
2. Liquid ratio
The liquid ratio constitutes a critical factor influencing the cooking duration and final texture of rice prepared in a slow cooker. An inadequate liquid volume can lead to incomplete cooking, resulting in dry, hard grains. Conversely, excessive liquid can produce a mushy, waterlogged consistency. The optimal liquid ratio varies depending on the rice type; for instance, white rice typically requires a lower liquid-to-rice ratio compared to brown rice. The correct proportion ensures that the rice absorbs the liquid completely during the cooking process, leading to a tender and evenly cooked final product.
The slow cooker environment further complicates the determination of the ideal liquid ratio. Unlike stovetop cooking, a slow cooker minimizes liquid evaporation due to its enclosed design. This reduced evaporation necessitates a lower liquid volume relative to traditional cooking methods. Failure to adjust the liquid ratio accordingly can result in an overabundance of liquid at the end of the cooking cycle, compromising the texture and palatability of the rice. For example, a standard recipe that calls for a 2:1 liquid-to-rice ratio on the stovetop might require a 1.5:1 ratio in a slow cooker to achieve comparable results.
In conclusion, the relationship between liquid ratio and cooking duration in a slow cooker is interdependent and essential for successful rice preparation. Accurate measurement of liquid and meticulous attention to rice type are paramount. Furthermore, adjustments to standard recipes may be necessary to account for the unique characteristics of the slow cooker environment. Understanding this relationship allows for predictable and consistent results, enabling the production of perfectly cooked rice every time.
3. Slow cooker model
The slow cooker model directly influences the time required to prepare rice. Variations in heating element design, insulation quality, and lid seal integrity affect the internal temperature and moisture retention within the appliance. Models with more efficient heating elements will reach and maintain the desired temperature more quickly, potentially reducing cooking time. Conversely, older or less efficient models may require longer durations to achieve the same level of doneness. The lid seal plays a critical role in preventing moisture loss. Models with loose-fitting lids allow steam to escape, potentially drying out the rice and necessitating extended cooking periods. A real-life example includes comparing a modern slow cooker with a tight-fitting lid, where rice might cook in 2 hours, to an older model with a less secure lid, where the same rice type might require 2.5 to 3 hours for optimal texture. This highlights the importance of understanding the specific characteristics of the appliance.
Furthermore, the size and shape of the slow cooker insert can impact cooking time. A wider, shallower insert provides a larger surface area for heat distribution, potentially leading to faster cooking compared to a taller, narrower insert. The material composition of the insert, whether ceramic, aluminum, or stainless steel, also influences heat transfer efficiency. For instance, ceramic inserts tend to retain heat well, which can shorten cooking time slightly, while aluminum inserts might heat up faster initially but may not maintain heat as effectively. Understanding these variations enables informed adjustments to cooking times and liquid ratios.
In summary, the slow cooker model represents a significant variable in determining the precise cooking duration for rice. Heating efficiency, lid seal integrity, insert shape, and material composition all contribute to the overall cooking performance. While general guidelines provide a starting point, observing the rices texture and adjusting cooking time based on the specific appliance are essential for achieving consistent and satisfactory results. A consistent observation regarding the texture of the rice while cooking ensures that each batch of rice meets the desired specifications.
4. Desired consistency
The desired consistency of the cooked rice serves as a primary factor in determining the necessary cooking duration within a slow cooker. Different culinary applications and personal preferences necessitate variations in texture, ranging from distinct, separate grains to a more cohesive and slightly sticky consistency. Achieving this desired outcome requires careful management of cooking time and liquid ratio.
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Al Dente Grains
Achieving an al dente texture, characterized by grains that are firm to the bite and retain their individual shape, necessitates shorter cooking times. This consistency is often preferred in salads, pilafs, and dishes where the rice is intended to maintain its structural integrity. The cooking process should be terminated before the grains fully absorb all the liquid, preserving a slight resistance when chewed. This approach typically involves reducing the cooking duration by approximately 15-30 minutes, depending on the rice type, or using a slightly lower liquid-to-rice ratio. For example, Arborio rice, if intended for a non-risotto dish, should be cooked to a similar al dente texture, rather than the creamy consistency typically associated with risotto.
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Tender, Separate Grains
A texture where the grains are fully cooked through, tender, and easily separated is a common preference for everyday rice consumption. This consistency strikes a balance between firmness and softness, allowing the rice to complement a wide range of dishes. Achieving this requires adherence to standard cooking times and liquid ratios appropriate for the chosen rice type. However, vigilant monitoring is essential to prevent overcooking, which can lead to stickiness. Regular checking of the rice’s texture during the final stages of cooking allows for precise adjustment of the cooking time to attain the desired tenderness without compromising grain separation. For example, jasmine rice cooked to this consistency will exhibit its characteristic floral aroma and slightly sticky texture, but the grains should remain distinct.
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Soft and Sticky Rice
For certain culinary applications, such as sushi rice or sticky rice desserts, a soft and slightly sticky consistency is desirable. This texture is achieved through prolonged cooking and a higher liquid-to-rice ratio, allowing the grains to absorb more moisture and develop a cohesive quality. The increased cooking time encourages the release of starch, contributing to the characteristic stickiness. Constant monitoring is necessary to prevent excessive mushiness. For example, glutinous rice, used extensively in Asian desserts, requires a longer soaking period before cooking and a higher liquid ratio to achieve its distinctive sticky and chewy texture. The resulting rice should clump together easily but still retain some individual grain definition.
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Creamy Consistency
While typically associated with stovetop risotto preparation, a creamy rice consistency can also be achieved in a slow cooker through specific techniques. This involves using a high-starch rice variety, such as Arborio or Carnaroli, and adding warm liquid gradually throughout the cooking process. This approach encourages the release of starch, creating a rich and creamy sauce. The cooking time must be carefully managed to prevent overcooking, which can result in a gluey texture. Frequent stirring, although less intensive than stovetop risotto, aids in starch release and ensures even cooking. The final product should exhibit a smooth, flowing consistency with tender, slightly yielding grains. A crucial factor is the liquid used: warm broth helps maintain a consistent temperature, facilitating the starch gelatinization process without causing shock to the rice grains.
Ultimately, the connection between desired consistency and cooking duration in a slow cooker is a direct and influential one. Variations in cooking time and liquid ratio enable the production of rice with a spectrum of textures, catering to diverse culinary needs and preferences. Constant monitoring of the rice during cooking is crucial to fine-tune the final result and achieve the precise consistency desired. Adjustments to standard cooking times and liquid ratios should be based on the specific rice type and the inherent characteristics of the slow cooker model in use.
5. Slow cooker setting
The slow cooker setting selectedtypically “low” or “high”directly impacts the required cooking duration for rice. Variations in these settings affect the rate at which the liquid simmers and the rice absorbs moisture, significantly altering the overall cooking time necessary to achieve optimal doneness.
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“Low” Setting Implications
The “low” setting on a slow cooker provides a gentler, more gradual heat. Rice cooked on “low” typically requires a longer cooking duration, ranging from 1.5 to 3 hours for white rice and 3 to 4 hours for brown rice. The prolonged cooking time allows for a more even distribution of moisture throughout the grains, resulting in a tender, consistent texture. This setting is advantageous when extended cooking times are feasible and a more hands-off approach is desired. Leaving the rice unattended for longer durations is feasible without excessive risk of burning or overcooking. However, inadequate monitoring can still result in an undesirable texture.
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“High” Setting Implications
The “high” setting generates a more intense heat, accelerating the cooking process. Rice cooked on “high” requires a shorter cooking duration, generally ranging from 1 to 2 hours for white rice and 2 to 3 hours for brown rice. While this setting offers convenience for faster meal preparation, it also increases the risk of uneven cooking and potential burning if not monitored closely. Frequent checks of the rice’s moisture level and consistency are necessary to prevent overcooking or scorching. For instance, if the slow cooker heats aggressively on the “high” setting, the liquid may evaporate too quickly, resulting in dry or undercooked rice.
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Impact on Rice Texture
The chosen setting also influences the final texture of the cooked rice. Cooking on “low” promotes a softer, more tender grain, while cooking on “high” can result in a firmer, slightly chewier texture. This difference stems from the rate at which the starch gelatinizes within the rice grains. Slower cooking on “low” allows for a more gradual and even gelatinization, leading to a softer texture. Conversely, faster cooking on “high” can cause a more rapid and uneven gelatinization, resulting in a firmer texture. For example, cooking sushi rice on low will create a texture appropriate for sushi, whereas cooking the same type of rice on high may yield firmer, less desirable results.
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Considerations for Different Rice Types
The optimal slow cooker setting may vary depending on the type of rice being prepared. White rice, with its lower fiber content, generally cooks well on either “low” or “high,” although monitoring is crucial on the “high” setting to prevent overcooking. Brown rice, due to its higher fiber content and slower rate of water absorption, typically benefits from the “low” setting to ensure thorough cooking and a tender texture. Using the “high” setting for brown rice increases the risk of uneven cooking and a tough, chewy texture. Wild rice blends, which often contain varying grain densities, may require experimentation with both settings to determine the optimal balance of cooking time and texture.
In summary, the slow cooker setting is a critical determinant of the necessary cooking duration for rice. Selecting the appropriate setting requires consideration of factors such as cooking time constraints, desired rice texture, and the specific rice type being prepared. While the “low” setting offers a gentler, more forgiving approach, the “high” setting can expedite the cooking process with attentive monitoring. Understanding the nuances of each setting is essential for achieving consistent and satisfactory results. Variations in slow cooker models may also necessitate adjustments to recommended cooking times regardless of the setting used, based on observation.
6. Altitude
Altitude exerts a discernible influence on the cooking duration of rice within a slow cooker. The decrease in atmospheric pressure at higher elevations alters the boiling point of water, affecting the rate at which rice absorbs moisture and cooks.
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Lower Boiling Point
At higher altitudes, water boils at a lower temperature. This phenomenon is directly related to the reduced atmospheric pressure. With a lower boiling point, the water in the slow cooker simmers at a temperature insufficient for optimal rice hydration and starch gelatinization. Consequently, the rice requires a longer cooking time to achieve the desired tenderness. For example, at sea level, water boils at 212F (100C), whereas at an altitude of 5,000 feet, the boiling point drops to approximately 203F (95C). This seemingly small difference significantly impacts the overall cooking process.
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Extended Cooking Time
Due to the lower boiling point, rice prepared at higher altitudes necessitates a longer cooking duration in a slow cooker compared to sea-level preparation. The diminished heat intensity slows the rate at which the rice absorbs water and undergoes the chemical transformations necessary for proper cooking. Empirical evidence suggests that an increase of approximately 5-10 minutes per 1,000 feet of elevation may be required to achieve comparable results. This adjustment is essential to compensate for the reduced thermal energy available for cooking. Failure to account for this can lead to undercooked rice that is hard and unpalatable.
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Increased Liquid Requirement
In addition to extended cooking times, higher altitudes may also necessitate a slight increase in the liquid-to-rice ratio within the slow cooker. The reduced boiling point and slower cooking process can lead to greater evaporation over time. Therefore, adding a small amount of extra liquid can help maintain the necessary moisture levels and prevent the rice from drying out during the extended cooking period. The precise amount of additional liquid will vary based on the rice type and specific altitude, but a general guideline is to increase the liquid by approximately 1-2 tablespoons per cup of rice.
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Impact on Rice Varieties
The effects of altitude on cooking duration may vary depending on the specific rice variety being prepared. High-altitude cooking tends to affect long-grain rice, basmati, and brown rice, because of their natural properties they often require the most adaptation to altitude. White rice and short-grain rice may show less of an effect, because it cooks faster than the other mentioned grains. The optimal setting is a low setting, where it won’t burn, and will hydrate properly while not evaporating too fast, which leads to the addition of more liquid.
In summary, altitude is an important consideration when determining the duration for rice preparation in a slow cooker. The reduced boiling point and increased evaporation necessitate adjustments to both cooking time and liquid ratio. Careful consideration of these factors, coupled with vigilant monitoring of the rice’s texture during cooking, allows for successful rice preparation at any altitude.
7. Pre-soaking rice
Pre-soaking rice serves as a preliminary step that directly influences the subsequent cooking duration required in a slow cooker. This practice alters the grain’s hydration level and starch structure, affecting its behavior during the cooking process and potentially reducing the overall time needed to achieve the desired consistency.
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Hydration Enhancement
Pre-soaking facilitates water absorption into the rice grains prior to cooking. This pre-hydration reduces the time needed for the rice to fully absorb liquid within the slow cooker environment, thereby shortening the overall cooking duration. For example, brown rice, known for its longer cooking time due to its bran layer, benefits significantly from pre-soaking. This initial hydration softens the bran, allowing for more efficient water absorption during cooking and reducing the necessary cooking time by as much as 30 minutes. This step is crucial when time constraints are a factor.
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Starch Modification
Soaking releases some of the surface starch from the rice grains. This reduction in surface starch minimizes the likelihood of clumping and stickiness during cooking, allowing for a more even cooking process. By washing away excess starch, the grains separate easier and need less time to be completely cooking, resulting in a faster outcome. The rice is able to fully hydrate due to the ability to spread and have space, which leads to a faster cooking result. A lower temperature is achieved if done by this approach.
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Enzyme Activation
Soaking initiates enzymatic activity within the rice grains, breaking down complex carbohydrates into simpler sugars. This process not only enhances the digestibility of the rice but can also contribute to a slightly sweeter flavor profile. This modification of the grain structure may also contribute to faster cooking times, as the starch becomes more readily available for gelatinization, allowing less energy to be used.
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Reduced Cooking Time
The combined effects of enhanced hydration, starch modification, and enzyme activation result in a measurable reduction in the cooking time required for rice in a slow cooker. While the exact reduction varies depending on the rice type and soaking duration, pre-soaking generally shaves off 15 to 30 minutes from the total cooking time. This is particularly beneficial when preparing time-sensitive meals or when using a slow cooker model known for its slower cooking times. However, it’s important to adjust liquid ratios accordingly, as pre-soaked rice will require less liquid during cooking. Not doing so can lead to a more mushy rice.
The practice of pre-soaking rice, therefore, represents a valuable technique for optimizing the cooking duration of rice in a slow cooker. By understanding and leveraging the effects of pre-soaking, it becomes possible to achieve consistent and desirable results, even when utilizing time-constrained cooking methods. It’s the same as cooking rice on a standard pot, the effects are the same.
8. Grain variety
The specific grain variety significantly impacts the duration required to prepare rice in a slow cooker. Differences in grain size, starch composition, and bran layers dictate the rate of water absorption and subsequent softening, necessitating adjustments in cooking time.
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Long-Grain Varieties
Long-grain rice, such as Basmati and Jasmine, possesses a slender shape and tends to cook into distinct, separate grains. Due to their relatively lower starch content compared to short-grain varieties, they generally require a shorter cooking time in a slow cooker, typically ranging from 1.5 to 2.5 hours on low. An example of improper cooking would be exceeding 2.5 hours with Basmati rice, which often results in a mushy texture rather than distinct grains.
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Medium-Grain Varieties
Medium-grain rice, including Arborio and Valencia, features a shorter, wider kernel and a higher starch content. This results in a stickier consistency when cooked. In a slow cooker, medium-grain varieties may require a slightly longer cooking time than long-grain, approximately 2 to 3 hours on low, to fully absorb the liquid. Arborio rice, when used for risotto in a slow cooker, requires careful monitoring to achieve the desired creamy texture without becoming overcooked.
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Short-Grain Varieties
Short-grain rice, such as sushi rice and glutinous rice, exhibits a round shape and a high starch content, leading to a very sticky texture upon cooking. Due to their dense structure, these varieties may require a longer cooking time in a slow cooker, typically 2.5 to 3.5 hours on low. The high starch content also makes them prone to scorching, necessitating careful attention to liquid ratios and cooking temperatures. For example, neglecting to rinse sushi rice adequately before slow cooking can result in an overly sticky and clumpy final product.
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Whole-Grain Varieties
Whole-grain rice, primarily brown rice, retains the bran and germ layers, resulting in a nuttier flavor and higher nutritional value. However, these layers also impede water absorption, necessitating a significantly longer cooking time in a slow cooker, usually 3 to 4 hours on low. An instance of failing to adjust cooking time for brown rice is cooking it for the same duration as white rice, which invariably leads to undercooked, hard grains. It has a much different profile and takes longer to cook.
The correlation between grain variety and the required cooking time in a slow cooker is therefore direct and significant. Each type of rice possesses unique characteristics that necessitate specific adjustments to cooking parameters for optimal results. Adherence to recommended cooking times and liquid ratios, tailored to the specific grain variety, is essential for achieving the desired texture and flavor profile.
Frequently Asked Questions
This section addresses common inquiries and misconceptions regarding rice preparation within a slow cooker. The following questions and answers provide detailed information to optimize cooking duration and achieve consistent results.
Question 1: What factors influence the cooking duration for rice in a slow cooker?
Several variables impact the cooking duration, including the type of rice (white vs. brown), the liquid-to-rice ratio, the specific slow cooker model, altitude, and the desired consistency of the final product. Brown rice, for instance, requires significantly longer cooking times than white rice due to its intact bran layer.
Question 2: How does altitude affect the cooking time for rice in a slow cooker?
At higher altitudes, the boiling point of water is lower. This necessitates an increase in cooking time to ensure the rice is fully cooked. A general guideline suggests adding approximately 5-10 minutes per 1,000 feet of elevation to the standard cooking time.
Question 3: Is it necessary to rinse rice before cooking it in a slow cooker?
Rinsing rice prior to cooking removes excess surface starch, which can contribute to a sticky or gummy texture. While not strictly required, rinsing is generally recommended, especially for rice varieties prone to stickiness, such as short-grain rice. It is best to rinse a few times.
Question 4: Can different types of rice be cooked simultaneously in a slow cooker?
Cooking different rice types together is generally not recommended due to their varying cooking times and liquid requirements. Attempting to cook dissimilar varieties simultaneously can result in unevenly cooked rice, with some grains being undercooked while others are overcooked.
Question 5: What is the optimal liquid-to-rice ratio for cooking rice in a slow cooker?
The ideal liquid-to-rice ratio varies depending on the rice type. White rice typically requires a 1.5:1 to 2:1 ratio, while brown rice requires a 2.5:1 to 3:1 ratio. However, adjustments may be necessary based on the specific slow cooker model and desired consistency.
Question 6: How can scorching of rice be prevented in a slow cooker?
To prevent scorching, ensure an adequate liquid-to-rice ratio and avoid overcooking. Selecting the “low” setting on the slow cooker can also help to minimize the risk of burning. Periodic stirring, although generally discouraged, may be necessary to redistribute heat and prevent sticking in some slow cooker models.
Proper preparation and attention to detail are critical for rice in slow cookers. Factoring in the altitude, slow cooker, and type of rice, a successful outcome is possible. Each individual part influences the cooking process.
Having addressed these common inquiries, attention can now shift to advanced techniques for preparing specialty rice dishes in a slow cooker.
Optimizing Slow Cooker Rice Preparation
Achieving consistently well-cooked rice within a slow cooker necessitates adherence to specific techniques and considerations.
Tip 1: Prioritize Accurate Measurement: Accurate measurement of both rice and liquid is paramount. Employing standardized measuring cups and spoons ensures consistent ratios, mitigating the risk of undercooked or overcooked rice. A digital scale offers the highest level of precision.
Tip 2: Pre-Soak for Enhanced Texture: Soaking rice for approximately 30 minutes before slow cooking facilitates water absorption and reduces starch content. This results in a less sticky and more evenly cooked product. Brown rice benefits particularly from this pre-soaking process.
Tip 3: Employ the Correct Liquid: Using broth or stock instead of water infuses additional flavor into the rice. Ensure that the selected liquid complements the intended dish. Low-sodium options are advisable to control the final salt content.
Tip 4: Maintain Lid Integrity: A secure lid is essential for retaining moisture during slow cooking. Avoid lifting the lid unnecessarily, as this releases steam and extends cooking time. If the lid does not fit snugly, consider weighing it down with a heat-safe object.
Tip 5: Avoid Over-Stirring: Excessive stirring releases starch, potentially resulting in a gummy texture. Gently fluff the rice with a fork only after the cooking cycle is complete.
Tip 6: Monitor Internal Temperature: Utilizing a digital thermometer to verify the internal temperature of the rice (approximately 210F or 99C) ensures complete doneness, particularly when experimenting with new rice varieties or slow cooker models.
Tip 7: Adjust for Altitude: At higher altitudes, the boiling point of water decreases, requiring longer cooking times. Increase the cooking duration by approximately 5-10 minutes per 1,000 feet above sea level.
Tip 8: Consistent Monitoring Is Paramount: Despite following all guidelines, monitoring the rice’s progress during cooking is essential, as the heat level of a slow cooker isn’t always reliable. Checking occasionally ensures proper consistency.
By adhering to these guidelines, individuals can leverage the convenience of slow cooking to produce consistently well-prepared rice. The combination of careful measurement, appropriate liquid, and vigilant monitoring enables optimal results.
With the provided insights, the concluding section will consolidate key information and highlight the long-term benefits of this approach.
Conclusion
The exploration of how long to cook rice in a slow cooker has revealed the interplay of several crucial factors. Rice type, liquid ratio, slow cooker model, altitude, and desired consistency each contribute significantly to the determination of the optimal cooking duration. Attentive management of these variables allows for the reliable production of well-cooked rice, eliminating guesswork and ensuring consistent results.
Mastering the intricacies of rice preparation in a slow cooker extends beyond mere convenience; it represents a commitment to culinary precision. Consistent application of the outlined principles transforms a commonplace cooking task into an exercise in optimized resource management and predictable outcome. The long-term benefits include enhanced meal planning, reduced food waste, and consistently satisfactory results.
