George > writes:

> On 4/21/2010 6:26 PM, jeff_wisnia wrote:
>> SWMBO bought a non-electric "rice pot" at H-Mart last week, but the only
>> instructions for it were on the outside of the carton in an asian
>> language we don't read.
>>
>> It looks like a soup pot with a lid along with a perforated flat
>> bottomed insert which hangs inside the main pot so its bottom is about
>> 2/3 of the way down inside the outer pot.
>>
>> The metal pot lid has a circular transparent glass insert surrounding
>> its center knob.
>>
>> I'm assuming we put water in the main pot, keeping its surface level
>> below the bottom of the insert and then put the rice to be cooked into
>> the perforated insert, and heat the pot on a stove burner so the water
>> inside boils and steam from that passes through/into the rice.
>>
>> Some advice on how to do this properly would be appreciated:
>>
>> Should the rice be dry or wet before heating begins?
>>
>> How long should we let it cook once the water starts steaming?
>>
>> Is the glass in the pot lid merely decorative or should we be keeping an
>> eye on the rice during cooking waiting for some change to appear?
>>
>> Any other tips?
>>
>> Thanks folks,
>>
> Just think how you would normally steam rice (add rice, add water so
> that first joint of index finger is covered, bring to boil, turn to
> lowest heat for appropriate time for type of rice) in a covered pot
> because essentially you have a pot with a steamer tray.

Extremely inefficient.

Boil water. Add rice. Turn heat OFF. Cover pot with lid. Wait for 10
minutes. Rice done. Ratios of rice to water vary depending on the
rice. better too dry than too wet especially if you want to mix it later
into stir frys for example.