After making rice literally every night for six months straight starting in (yep) March 2020, I finally invested in a beautiful rice donabe from Toiro. Donabes are Japanese clay pots that have been used to make soups, stews, rice, and other dishes for many hundreds of years. They’re heavy, simple, beautiful, and designed to hold heat and cook foods gently. I can’t say I’m as good at cooking rice in my donabe as I am in the 2-quart saucepan I used to use, but cooking well is all about repetition. I’m going to keep at it!