OMG, what a great invention, and what a great intervention in the lazy kitchen chez nous where sometimes supper is canned sardines on saltines. Which is yummy or I wouldn't eat it, but it's not cuisine.
This clay pot has taught us one basic technique, with the possibility of ingredient exchange. We haven't ventured much further than tofu, mushrooms, garlic, and something green, though, because it's perfect. Once we used some diced tomatoes; they disappeared. Carrots are fine, but didn't really jangle my periphery. Next time we're using broccoli florets, and I think it will be good.
Anyway. It's so funny to think you are having Asian fast food, when you have been instructed to soak the pot for 24 hours before you start cooking. And you will be having rice, however long that takes. But it is really fast, once you have all the mise in place. Cranky even keeps the pot on near-perma-soak, just in case. (But we agree a couple of hours in the water is probably fine.)
Looking forward to lunch.