Thermal Pot

I figured out how to cook really tasty rice in a thermal pot. In fact, I have been using the thermal pot quite a bit since it was bought. The pot was actually on sale at Giant Hypermarket for S$70 depends on the principle of heat conservation to cook your food. Instead of relying on direct sustained heat from the stove for cooking, the pot retains heat and uses it to sustain the high temperature so that food continues cooking the food slowly using the remainder heat.

In a way, this represents a saving in gas consumption. And it also does not let the food burn or boil over. Furthermore, you can leave the food inside the pot for as long as you want and even after 10 hours, the food is still warm enough that it tastes good without reheating.

For the really uninitiated, a thermal pot consists of an external insulation pot and an internal pot. Essentially, you will boil the stuff that you need to cook in the internal pot for no less than 10 minutes. Then you turn off the fire and transfer this internal pot to sit in the external insulation pot. The insulation maintains the high temperature for a long time and a few hours later, you'll actually have great stew.

The important thing is this: the food gets cooked, you save gas and you save time. It's been a good buy so far and most soups and desserts requiring extended boiling times are good when cooked this way.

The only minor adjustments that need to be done are to reduce the quantity of water and increase the quantity of ingredients. After all, the lack of evaporation will have some impact on your food.

Essentially, rice is simple. Boil the rice and the water in the internal pot for about 5 minutes (small amounts) and then lock it in the external pot for 3 hours. My goodness, when you look at those cooked, shiny glistening rice grains, tell me who's appetite won't be whetted.