Every now and then when The Hubs and I are eating out, we fall in love with a dish and immediately think “we need to make this at home”. One of these was Claypot Steamed Rice. After researching different recipes and techniques online, we’ve now made the dish 3 times with varying degrees of success. I’m still not 100% confident each time we lift the pot lid if every grain of rice is cooked and that if we scrap the bottom, there will be a wonderful layer of crispy burnt rice, but we’ve definitely figured out some tips to increase the probability.
My father-in-law keeps warning us about how he’s cracked multiple clay pots over the years, so we’re extra cautious each time we cook with ours. To help prevent any cracking, make sure to season the pot before use. We soaked ours for 24 hours in water and then cooked a small batch of congee, starting with low heat for 10 minutes and then medium until cooked. Do not eat the congee.
Soak rice and prep ingredients
Cook the rice and prep the sausage to be added once the rice is cooked
Once the rice is 90% cooked, add in the Chinese sausage and cook for another 10 minutes
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