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From: John (
Subject:         Inserts & lids!
Date: February 4, 2007 at 6:50 am PST

After much experimentation I found that inserts work better without their lids. Especially the ceramic ones like the Oshawa or a Corningware 1.5 qt.

I hypothesize it's due to letting the steam access the food. Steam is a better transmitter of heat than water is, so the food (esp. rice) cooks faster when exposed to steam. And I noticed my brown rice gets quite fluffy too, it seems to 'equalize' - throwing off as steam any extra moisture not needed (or pulling in any extra it needs to cook).

I'm getting the best cooked brown rice ever by using an insert, and preboiling the water for the rice, and not using an insert lid.

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