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In kitchens around the world, grains are one of the most universal and time-tested staples. Whether it’s fluffy white rice, hearty quinoa, nutty millet, or ancient barley, grains have sustained civilizations for thousands of years.

But here’s the truth: modern cookware, including your rice cooker, often ruins them.

If you’ve ever wondered why your grains taste bland, mushy, or bitter… it’s not the grain. It’s the pot.

The Hidden Cost of Convenience

Sure, electric rice cookers might seem like the easy choice, just push a button and walk away. But that convenience comes at a cost: most conventional cookers are made with aluminum or non-stick materials that can leach harmful substances into your food over time, especially under heat and high pressure.

When grains are cooked in metal or synthetic-coated cookware, three major things happen:

• Nutrients degrade quickly as a result of harsh, damaging, and uneven heat.

• Toxic ions from metals and glazes leach into food

• Texture suffers, leading to clumpy, gummy, or dry results

Many people give up on whole or ancient grains because they seem “too hard to cook” but they were never meant to be cooked in aluminum or Teflon. They were meant for clay.

What many don’t realize is that Miriam’s primary clay pots cook rice and grains just as fast as most electric rice cookers, but with none of the toxins, and far more flavor and nutrition. You get the ease of a quick meal, plus the deep satisfaction of food made the way nature intended.

What Makes Miriam’s Clay Different?

Not all clay cookware is created equal. In fact, Miriam’s Earthen Cookware is the only brand that uses 100% primary clay, a rare and nutrient-rich clay harvested from untouched deposits deep within the earth.

This clay is never glazed, never chemically treated, and shaped by hand in the USA using traditional methods that respect the integrity of the material. This isn’t generic earthenware, it’s nature’s original cooking medium, at its purest.

Why Primary Clay Matters

Because primary clay is naturally porous, it interacts with food as it cooks. That’s what gives Miriam’s pots their signature steam-locking ability, where moisture rises from the food, condenses under the lid, and drips back down in a perfect natural cycle.

The result? Food that’s:

• Cooked evenly, inside and out

• Full of flavor, aroma, and life

• Rich in its original nutrients, including phytonutrients, trace minerals, and enzymes

Ancient Grains, Redeemed

We hear it all the time: “I tried cooking farro once, and it was like chewing gravel.”
Or: “Quinoa just tastes bitter no matter what I do.”

The problem isn’t your cooking.
It’s that grains like these were never meant for modern metal pots.

When you cook ancient grains in Miriam’s clay, something almost miraculous happens,  though we’ll say “beautifully natural” instead. They hydrate better. They open up. Their complex flavors and aromas rise to the surface.

Even picky eaters notice.

In Miriam’s Clay:

• Teff becomes fluffy and aromatic

• Farro softens without going mushy

• Quinoa loses its bitterness

• Brown rice finally cooks through without sticking to the bottom

Real People, Real Results

…..All my life I’ve made rice in an electric rice cooker. Once I made it in a clay pot, I’ll never again use a rice cooker – it was much tastier and far quicker! Love these clay pots…..

-A recent customer review from our Quarterly Giveaway Winner

Even quick-cooking grains like white rice benefit, and you can taste the difference from the first bite.

Why You’ll Never Go Back

Cooking grains in Miriam’s clay isn’t just about nostalgia or health (though you’ll get both). It’s about restoring food to what it’s supposed to be:

• Nourishing

• Beautiful

• Simple

When cooked in the right vessel, even a humble bowl of rice + lentils becomes a meal worth remembering.

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✨ Ready to Cook Grains the Way They Were Meant to Be?

👉 Shop Our Large Clay Pan – Ideal for Grains →
👉 Learn More About the Science of Clay Cooking →
👉 Read Customer Reviews →