There doesn�t seem to be a single technique for adapting earthenware to IH, some are embedded, others seem to have removable components. I imagine that amongst all of them there�ll be something to suit you, but figuring out which and how to obtain it could present a difficult stumbling block. Running the �my-best� consumer test link through a translation tool might be the best first step down this route should you decide to head this way.

Still have the gas part of the cook top that I will be keeping. Burns me that the product in Germany costs €1318 (and actually less in Spain with the optional warranty) but will run me the equivalent of €500 more (though I will get a 10 yr warranty that's worth €349) here. I can get a Frigidaire (a.k.a. Electrolux.range (full-sized 30" cook top and oven) for ~ half the price as a 2-ring induction cook top.

this thread feels very inspiring because I really love Japanese donburi rice bowl dishes although I�ve only had them in Japanese restaurants. Plus certain Chinese clay pot dishes from past dining experiences in sf Chinese restaurants throughout these past two centuries...

is this related to physical health, taste, food safety, or mental health? I�ve heard that cracks & chips on plates are not healthy.

Passed a big test on Friday. I put together a batch of rice, whole milk, sugar and cinnamon at 8am and left it to cook until 12am in a low oven so that it would turn into Teurgoule, the Normandy style rice pudding where a dark crust forms and keeps the other ingredients moist, the rice loses its integrity and becomes more like pudding whilst the cream in the milk separates from the rice forming a velvety custard. My kid is having her school lessons at home, so I masked up and delivered a piping hot portion to her friend so that they could FaceTime their lunch break together and share the same dessert. The test is that my kid’s friend’s family are from Normandy. The dish passed!

It’s basically 1 litre full cream milk (not semi skimmed), this is heated until near boiled, add to this 75g round rice (I use Japanese) which has been rinsed and drained. Stir the hot milk and rice together for 5 minutes. Take off the stove, pour in 100g of sugar and 1 teaspoon cinnamon powder which has been mixed together and stir (a whisk will help the cinnamon become incorporated but don’t froth up the liquid into bubbles). Some vanilla at this point is optional AS IS A PINCH OF SALT. Then, without the lid, put the pot into the oven at 150C.
3 hours later the result will be a delicious rice pudding, but if you leave it for 4 hours or longer the rice loses its consistency and becomes more “puddingy”. My Japanese partner prefers the transformation, says it reminds him of Ohagi (a not overly sweet dessert made with glutinous rice that has been pounded to half-mochi half-rice texture).
If you make a bigger batch you might need to cook it for another hour or so for the rice to take on this special texture.
Teurgoule is an extraordinarily good rice pudding, I made it for the first time on the request of my daughter who is extremely interested in the French Revolution, it dates back to then when rice was only just becoming introduced. The smell whilst it’s cooking is glorious.

EDIT TO ADD - ADVICE ON ADDING SALT

Omg omg I am screenshotting this recipe because I want to try it. This is so exciting. I have to really get such a clay pot and figure out where to put it.

we did buy a ceramic bowl in Provence - I should really study it and take a photo.

I learn so much about COOKING from this Dining Buzz thread, especially from LapLap and corky. I�m just so pleased!!!!

Here�s the recipe I based mine on. My own earthenware pot easily makes the transition from stove to oven, but if you have a French pot it might not. In the video (where the quantities are doubled) she uses warm water to rinse the rice and a separate metal pot is used to heat the milk and stir the rice then sugar. The cinnamon is placed in the earthenware and the liquid ingredients poured over.
It is incredibly simple, much easier to do than rollppang. Even the cleanup isn�t so bad, once soaked for a bit the crust shifts away easily. The hardest part is the patience needed especially with the aroma taunting you!

Just had Teurgoule for breakfast. Made it at 11pm, turned off the oven at about 3am and it was still gently warm when I took it out.
So good...

What time did you take it out of the oven, since you turned your oven off at 3a?

At about 8am. It was baked for 4 hours (11pm - 3am) and then continued to cook in the residual heat as I didn’t open the oven when I turned it off. I was curious about what it would be like after a long cooking process, traditionally Teurgoule is baked for a minimum of 5 hours.

I learned, in my own thick walled 1.5litre capacity pot, that there isn’t a huge difference between a teurgoule of that smaller size baked for 4 hours and one that is baked for longer. The rice changes (loses its integrity) somewhere after 3 hours and doesn’t continue to change after the 4 hour point. If you have a timer on your oven, overnight is an ideal time to bake this dish, you can’t really overcook it unless you actually keep the oven on for longer than 4-5 hours. Residual heat won’t ruin it.

fun! I don�t think that my timer will turn off the oven only because I�ve never tried it. I still have to see what I actually have for equipment :-)

To be honest, making it at 8am so that it�s ready at lunch time might suit you best as the cream �custard� changes considerably from when it�s hot to when it cools down.