Food Blog

Confession time: in the past, I have had uneven results when cooking grains – rice, quinoa, millet, whatever – on the stovetop. I know about ratios and tight-fitting lids and everything, and it was still always a crapshoot whether it’d turn out well, much less in a timely fashion.

So when I finally got a multicooker – the VitaClay – it was a goddamn revelation. Rice is perfect EVERY TIME. It uses less water than stovetop cooking, is ready faster(!), and the texture is amazing. Plus it does a great job with beans. I use it almost every day.

It is probably not my most indispensable tool, since I could always go back to shoddy stovetop cooking (something to improve on, I suppose), but dinner is so much better with it.