Mercury News–San Jose Mercury News Better Rice From High-Tech Clay Pot?
December 28, 2016
"I had terrific results with both plain rice and Mexican-style red rice in a large VitaClay we borrowed for testing. (For the red rice, I sauteed the rice and onion in a skillet on the stove first.) The rice was fluffy and perfectly cooked, not soggy or dry, with a pleasant, natural flavor - better tasting, in fact, than in the rice cooker I usually use.”
“Beef stew, as promised, cooked about twice as fast as in a traditional slow cooker set to “high.”
I feared that cleanup would be difficult but it wasn’t - rice that seemed stuck-on easily washed away with a low-abrasive sponge pad and dish soap.”
Our newsletters include how to care for your clay pot, how much liquid to use with various types of rice (and how to mix it up), one-pot meals, steaming and what types of cooking materials are right for your family.