I mainly cooked brown rice. I used the inner pot for steaming and cooking, and also cooked it directly. I was able to cook delicious, chewy brown rice. Pork cartilage also became tender faster than with other pressure cookers, which was very useful. I bought a different pot because my family has gotten smaller. I will include spare packing rings, a cookbook, and a steaming plate. The recipe book has a few folds, but I don't think it will be a problem to use. Thank you.