by DRILL DESIGN
When rice is cooked in an earthenware pot that thoroughly transmits heat, the rice comes out fluffy to the core, sweet, and fragrant. It also cooks faster than in an electric rice cooker.
First rinse the rice, then soak it in water for 30 to 40 minutes. It is best not to soak it in the earthenware pot, because the pot might crack if it contains water when heated on the stove. Transfer the rice to the pot only after draining the water through a colander. Add water equal to the amount of rice, cover, and cook on medium heat to a boil. The secret to getting tasty rice is to boil it thoroughly. Once the pot starts to steam vigorously, reduce the heat to a simmer. Simmering at low heat is best because the earthenware pot will cook the rice thoroughly while at a constant temperature. After cooking for 15 minutes, check the remaining water. If you see large bubbles emerging from the surface of the rice, simmer a little longer. Once all of the moisture has evaporated, turn off the heat and let the rice continue to steam in the pot with the lid on for about 10 minutes. When you remove the lid, the sweet aroma of the rice will immediately fill your kitchen. Mix the rice with a rice paddle, using a slicing motion to allow any remaining water to evaporate. Your delicious rice is now ready to eat.
