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,

--
Jeffry Wisnia
(W1BSV + Brass Rat '57 EE)
The speed of light is 1.8*10e12 furlongs per fortnight.