The same method works for any type of "dry" rice cooking. With "dry" I mean that all the liquid ends in the rice, no soup. The main advantage over cookers is th

The same method works for any type of "dry" rice cooking. With "dry" I mean that all the liquid ends in the rice, no soup. The main advantage over cookers is that you can use chicken or seafood broth and add any other ingredient before the rice. You can still use it for white rice, just rice and salt. My favourite recipe is to sauté chopped onions and peppers, a little garlic and black pepper, add shrimp, cuttlefish and clams, and then top up the water to the required amount and add the rice when it boils. Six minutes with the vitro on and, in ten more, it is delicious. Change the seafood for mushrooms, chicken or whatever you like.