Kitchen Aid Cookware: Helen Chen's Asian Kitchen Porcelain 2-1/2-Quart Rice Cooker, White Review

This product cooks rice inside a large pot, the way my Thai teacher taught me years ago (using a metal bowl). This is much more attractive, and is very good for serving the rice (or any other grain; it's great for barley, couscous, etc.) for storing it and reheating it. Yes, it does take a fairly large pot (with lid) to provide the steam. I use my stockpot, the one I use for pasta. If you follow the directions you get perfect results every time. The only time I don't use it is when I want Japanese-style rice, with the crisp layer (Koge) on the bottom.

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Product Description:
A convenient and fool-proof way to cook, serve, store and even re-heat rice and other grains -- all in the same vessel!If you can boil water, you can make perfect rice every time!Simply measure rice and water and add to the 2.5 Quart Perfect Rice Cooker--a non-electric, non-reactive heat-proofhigh fired porcelain.Put the cooker in a stock-pot partially filled with water.Cover the stock-pot and steam 20 - 30 minutes, until done.Rice will be cooked perfectly - light, fluffy and ready-to-serve right at the table.Re-heating is easy too - just repeat the steaming instructions and cook until the rice is heated through.It's quick, simple and the rice stays fluffy without drying out.The porcelain rice cooker is excellent for making rice, couscous, barley, millet, quinoa, steamed soups and more.The stainless steel stand prevents hot spots and uneven cooking, while the unique handle allows for easy removal from pot and safe and convenient transport to table.