[Robert]

The natives in Borneo have been using pitchers to cook rice since time immemorial. Plants are not cut but only the pitchers. Usage of pitchers will depend on locality. For example veitchii in northern highland of Sarawak, ampullarias are most commonly used in most part of the lowland areas.

Fresh pitchers are wash and clean before rice are pour in, then placed in cooking pot. The natives often walk a long distance to their farmland thus the ease of carrying.

Off topic-Usage of various local natural material are common practise in S.E Asia-the chinese would use pandan leaves (don't know what species) and lotus leaves to make glutinous rice dumpling, in Thailand chicken wrapped in pandan leaves, in malaysia flavor enhancer for rice dishes and cakes.