I just used my new Staub to cook rice. While I kept it on low, I still got an alarming amount of starchy liquid dripping down the sides of the pot. Luckily, the rice came out fine, but how do I avoid this mess the next time I cook rice? The lid doesn't seal completely, so that it won't explode, but it shouldn't be doing this.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)