VitaClay is truly a multi-cooker. It can cook all kinds of things: from slow cooking dishes like stews, soups, and roasts, to reheating and steaming vegetables and soups, to oatmeal, quinoa, and sweet potatoes.
But you'd be missing out if you had a VitaClay and never made rice in it.
We've all eaten rice, and it seems like a pretty plain grain: nothing much to it, and no real way to improve the flavor and texture or to mess it up, right?
Wrong! I couldn't' believe it the first time I tried rice cooked in VitaClay. It tasted better, the texture was amazing, and I couldn't believe that plain rice could be so good.
Could it really just be the clay that made all of that difference?
There's a reason that clay is the most traditional cooking material there is: it works well, it retains heat, and it enhances the taste, texture and nutritional profile of everything cooked in it.
But if you haven't made rice in VitaClay before, there is a slight learning curve.
Though the clay pot is non-stick, it doesn't behave exactly the same way as chemically-coated non-stick aluminum, and the cooking is ever so slightly different.
The basic directions come with your VitaClay cooker:
This is generally true, but most people don't know that there are literally thousands of different types of rice
Not only that, but everybody has their own personal preference when it comes to rice.
So as you can see, based on the exact type of rice you prefer as well as your end-result preferences, you may need to tweak the amount of liquid you add to the rice to get your desired consistency.
So if your rice seems too “wet,” or “dry” or “crunchy” or “sticky,” adjust your liquid (and maybe rice type) until you find your sweet spot.
Then don't forget what it is, and you'll make the perfect rice for you every time!