Cooking

Rice can be cooked in any pot that has good heat distribution and a tight-fitting lid. In Nepal, rice is traditionally cooked in a heavy, round-bottomed, brass pot called a kasaudi. The pot has a narrow neck to retain moisture, and the heavy bottom distributes the heat evenly so that the rice cooks in an energy-saving fashion and can be kept warm for a long time. Today, the more convenient and popular electric rice cooker has replaced the kasaudi in many Nepali households.