Claypot Rice

Start by washing the rice. Put the rice into a bowl, add enough water to cover, then use your hand to agitate the rice and swirl the grains. You’ll see the water go cloudy; discard the cloudy water, fill up with clean water and repeat at least three times until the water runs clear. Add 500ml of water and soak the rice for 30 mins. It’s important not to miss the soaking step as this helps the rice cook through evenly.

Next, make the sauce. In a small bowl, mix all the sauce ingredients together. Set aside.

You can either make this dish in a clay pot or a rice cooker. Place the meat on top of the washed, un-cooked rice, press the button, and cook normally. By cooking the meat and rice together, the fat from the meat seeps into the rice.

For those using a saucepan or clay pot, bring the rice to a boil on high heat and cover with a lid. Once bubbling, turn the flame down to the lowest setting possible and cook for 12 mins. Switch off the heat and let the rice stand for 1 minute with the lid still on. Once steamed, take the meat out and slice it.

Fluff the rice, return the meat to the rice along with the sauce, spring onions and an extra drizzle of sesame oil. Have fun stirring the rice and make a glorious mess together. Serve with greens or choi or eat as is.