Flat Kikka special Japanese rice cooking

Water level scales, for the amount of dry rice, are inscribed inside the pot.
It is therefore not necessary to have to measure the water with a cup to be measured.
The structure of the lid prevents water overflowing during cooking.
As soon as the steam appears, it is simply enough to stop cooking.
This pot suitablely suitable for cooking stews and boiled foods in addition to boiled rice and Takikomi Gohan (a Japanese rice dish seasoned with broth and soy sauce).
When cooking dishes such as the Oden (a Japanese hot dish) or the cream stew, the ingredients do not disintegrate easily and give a more complete taste with the broth that is very valued.
It goes without saying that rice is better when it is freshly steamed, and Kikka makes it easy to cooking - in fact, it is almost foolproof.

Example of cooking steam rice:

. White rice 2 cups of 150g
. Water 400cc
1- Wash the rice, drain it in a colander, then transfer it into the dish.
2- Add water to the filling line according to the amount of rice. (1 cup (150 g) of rice, add 200 cc of water).
3- Soak in the water 30 min and then put the dish on the fire over a medium heat.
Cover the dish of its lid
4- When this ends and steam comes out of the cover hole, remove from heat and cook for about 20 minutes.

	Heat resistance up to 650 ° C		The cooking in these ceramic dishes allows a slower, less violent heat transfer, which has the effect of bringing out the flavor of food.
	Robustness and durability		Ceramic promotes the production of infrared rays for more uniform cooking.
	Ceramic warranty without lead or cadmium		Unlike metals, ceramics is compatible with microwave use.
	Unlike cast iron or aluminum alloy dishes, these ceramics allow a very good heat of cooking and excellent residual heat storage.		Ceramic dishes are aesthetically beautiful and find their place on a reception table such as service dishes.