Clay Pot Rice

What to get ready

• Rice 400 g
• Salt 8 g
• Oil 40 ml
• Spring onion 40 g

Method

1. 1 Wash the rice and soak it for 20 minutes so the grains absorb enough water.
2. 2 Put rice and water into an earthenware pot in a ratio of one part rice to one and a half parts water.
3. 3 Bring to a rolling boil over high heat, then reduce to a simmer and cover tightly.
4. 4 Cook for another 15 minutes until the water evaporates, then rotate the pot around the charcoal stove to create a golden-brown crust at the bottom.
5. 5 Let it sit for another 10 minutes, then open the lid, fluff the rice, and remove any crispy burnt pieces.

With an appliance

• Oven 50 min

  Replace steps 3 and 4: cover the pot, cook on the bottom rack of the oven at 200 degrees for 20 minutes, then open the lid and increase the temperature to 220 degrees for another 7 minutes until the bottom layer of rice turns golden brown. Remove the pot and let it rest for 10 minutes as in step 5.