1. Thoroughly wash your new claypot with water and a soft sponge to remove any dust or debris. 2. Fill the pot about 80% full with water and add the uncooked rice. 3. Stir to combine the rice and water. 4. Place the claypot over low heat. Slowly bring the mixture to a gentle simmer. 5. Once simmering, reduce the heat to the lowest setting and cook for 45-60 minutes, stirring occasionally, until it forms a thick, starchy porridge. 6. Turn off the heat and let the porridge cool completely in the pot for several hours or preferably overnight. This allows the starch to thoroughly seal the pot's pores. 7. Once cool, discard the porridge and rinse the claypot thoroughly with plain water. 8. Allow the claypot to air dry completely before storing. This initial seasoning process (mekumi) helps seal the pores and strengthen the pot. 9. Always heat and cool your claypot gradually to prevent thermal shock, which can cause cracks. 10. Hand wash with water and a soft sponge; avoid harsh soaps whenever possible to prevent absorption of chemicals and odors. 11. Ensure the claypot is fully dry before storing to prevent mold and musty odors.