If you’ve never used a clay rice cooker like this one, then you’ve never had fabulous rice. Here’s how it works: Rice and water are placed in the pot and allowed to sit for 20 minutes covered by the cooker’s two lids—an inner lid with two small holes and an outer lid with just one. Turn on the heat and wait about 10 minutes for steam to escape. After two minutes of steaming, turn off the heat and let the pot sit for another 2-5 minutes. Yes, it’s a bit fussier than an electric rice cooker, but the results are incredible. I’ve been using mine for more than a year and refuse to make rice any other way. A caveat: This pot only works on a gas stove.
- 5.5" in diameter x 5.3" H, holds 1.25 quarts