The author who has been cooking rice in a pot for a long time because the rice cooker broke recently. I was completely fascinated by the rice cooked on the gas fire, so I decided to buy a clay pot for cooking rice.

I was attracted to the price and chose Nitori's "Rice-cooking clay pot 3 go" . It's reasonably priced at 999 yen including tax, so it's also recommended for people who want to buy a high-priced pot and stop using it.


The approximate size is 17 cm wide and 14 cm high, which is much more compact than a rice cooker. It has a double structure with an upper lid and a perforated inner lid.


Add the rice and water and let it soak for about 30 minutes before starting rice cooking.


Depending on the amount of rice, steam will rise from the lid in about 10 minutes, and you will hear a crackling sound from inside. After that, turn the heat down to a low heat for about 10 minutes. Steam for another 15 to 20 minutes to complete.


It is NG to open the lid on the way until the rice is cooked. Therefore, every time I open it, I get excited to face my newborn child. This time it's 3 go, so if you make a mistake, it's a big deal ...


Shiny and shining rice appeared from the steam that stood up.

There is also a sardine on the bottom of the pot.


While feeling a clear grain, it has a fluffy texture to the core. The aroma of rice and the moderate sweetness are brought out, and it is a cooked dish that enhances the taste of side dishes.



Of course, even a small amount of 1 go can be cooked properly. If you make it according to the instructions, you will be able to get rid of it firmly, so you should adjust the heat and water to your liking. As long as you follow the process of boiling → low heat → steaming, you will not make a big mistake.

Try porridge too!

Winter is easy to get sick due to climate change and busyness. Rice porridge is a must try made with a rice-cooking clay pot.


Put 0.5 go of rice and 2.5 go of water in a pan and let it boil over medium heat with the lid open.


Turn off the heat and let it settle down, then put it on low heat again, cover it for 15 to 20 minutes (adjust while checking the hardness). Then steam for about 5 minutes and add a pinch of salt to complete.

The porridge that is cooked plumply due to the heat retention of the clay pot warms up from the core of the body. It's perfect for breakfast on a cold day.


It's not as convenient as a rice cooker that you can cook with the touch of a button and even make a reservation, but I think it's interesting to use it once in a while and enjoy the difference in taste. Why don't you stick to rice in the "autumn of appetite"?