Marianne Martinez
Clay pots are an excellent way to cook rice, keeping it moist, fluffy, and tender. Clay pots are versatile, easy to use and can be used on a stovetop. They are also said to have health benefits, adding nutrients to food and reducing the damage caused by harsh heat from conventional pots. Clay pots are ideal for cooking rice because they retain heat and moisture, allowing rice to cook evenly without burning. The porous nature of clay pots also helps to create a subtle, nutty flavour. Clay pots come in different sizes, with an 8-inch (20cm) clay pot being perfect for serving two people. The key to cooking rice in a clay pot is to soak the rice beforehand, which softens the grains. The rice is then boiled with water and, optionally, meats and vegetables, before being steamed.
| Characteristics | Values |
|---|---|
| Clay Pot Type | Donabe, Iga Yaki, Clay Pot Rice Bowl |
| Clay Pot Size | 8-inch (20cm), Small (1.75 qt), Medium (2.5 qt), Large (4 qt), X-Large (6 qt) |
| Clay Pot Benefits | Retains heat and moisture, porous, adds subtle flavour, nutritious, gentle heat |
| Rice Type | Basmati, Brown, Wild, Parboiled Aged, Jasmine, Short-Grain Japanese |
| Rice Preparation | Wash, Soak (35-60 mins), Rinse |
| Rice to Water Ratio | 1:1, 1:1.1, 1:1.2, 1:2, 1:2.5 |
| Cooking Time | 10-15 mins |
| Cooking Method | Boil, Simmer, Steam |
| Add-Ons | Green Onions, Soy Sauce, Sugar, Pepper, Cured Pork Belly, Chinese Sausage |
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What You'll Learn
Clay pot types and their benefits
Clay pot cooking is an ancient culinary technique that has been used for centuries. Different types of clay pots are available, each offering unique benefits for cooking. Here are some common types of clay pots and their advantages:
Donabe: Donabe is a traditional Japanese clay pot that is highly versatile and simple to use. It is made from porous and coarse clay, which helps retain heat and moisture, making it ideal for dishes like soups, stews, and braised dishes. Donabe comes in various sizes to suit different cooking needs.
Sandpot or Sandy Pot: This Chinese clay pot is glazed on the inside and unglazed on the outside, allowing it to be soaked before cooking without adding liquid to the ingredients. Sandpots are made from a specific type of clay mixed with sand and fired at high temperatures. They are perfect for dishes like claypot rice and little pot rice.
Romertopf: Romertopf clay bakers are unglazed pots that can be soaked in water before cooking. The clay absorbs the water, which turns into steam and cooks the food. Romertopf pots come in various sizes and can be used to cook a wide range of ingredients, including meat, vegetables, and poultry.
Clay Kadai: Clay Kadai is a type of Indian clay pot perfect for curries and deep-frying. It offers even heat distribution, allowing spices to release their full bouquet of flavors without burning. Using a wooden or silicone ladle with a clay Kadai helps prolong the life of the cookware.
Clay Frypan: Clay frypans are ideal for gently cooking foods like vegetables, pancakes, or crepes, preserving their nutritional value.
Overall, clay pots offer several benefits for cooking. They enhance slow cooking, retain moisture, and promote even heating. Clay is also alkaline, which can help neutralize the pH balance of food, making it healthier. Additionally, clay pots are biodegradable and free from harmful chemicals often found in metal cookware, making them a more sustainable and natural option for your kitchen.
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Rice types and preparation
There are many types of rice to choose from, including white rice, brown rice, wild rice, and Japanese short-grain rice. White rice includes basmati and jasmine varieties, which are commonly used in clay pot rice recipes. The rice-to-water ratio will depend on the type of rice you are using. For Japanese short-grain white rice, the golden ratio is 1 part rice to 1.1 or 1.2 parts water. For other types of rice, a ratio of 1:2 is often recommended, but you may need to add more water for a new clay pot, up to a ratio of 1:2.5.
Before cooking, it is important to wash and soak your rice. Washing the rice involves rinsing it with water several times until the water becomes only faintly white. Soaking the rice will allow the grains to absorb water and soften, with some recipes recommending a soak of 35-40 minutes, and others suggesting an hour.
To cook the rice in your clay pot, first sauté some green onions or scallions for added flavour, if desired. Then, add the rice and water to the clay pot and bring to a boil. If you are making a rice bowl, you can add cured meats or Chinese sausage at this point. Once boiling, reduce the heat to low and simmer for about 10 minutes. If you want crispy rice at the bottom of your pot, you can cook the rice for 15 minutes or until a layer of crispy rice forms at the bottom.
After cooking, let the rice rest for about 10 minutes, then fluff it with a fork or a rice paddle. You can serve the rice as-is or coat it with a sauce, such as soy sauce, sugar, and pepper. You can also add in cooked vegetables, sautéed mushrooms, tofu, or meat.
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Cooking methods and timings
Cooking rice in a clay pot is easy and requires just three ingredients: rice, water, and optionally, green onions. The type of rice you use is important, with basmati rice being a popular choice due to its floral and nutty aroma. However, most types of white rice will work, and you can also use brown rice, wild rice, or Japanese short-grain white rice.
Before cooking, it is recommended to soak the rice for 35 to 40 minutes, or even up to an hour. This allows the grains to absorb some water and soften. If you want to add extra flavor, you can sauté green onions for one to two minutes and then add the rice to the clay pot.
The ratio of rice to water is crucial and can vary depending on the type of rice and the size of your clay pot. A common ratio is one cup of water for every three-quarters of a cup of rice. However, the Japanese golden ratio for white rice is 1:1.1 or 1:1.2. For larger clay pots, you may need to adjust the ratio accordingly.
Once your rice has soaked, it's time to cook it. Bring the rice and water to a boil in your clay pot. If you're making a rice bowl with meat, such as the Hong Kong-style clay pot rice bowl, you can add the cured meats on top of the rice after it starts boiling. Do not stir at this point. Cover the pot, turn the heat to the lowest setting, and let it simmer. For white rice, simmer for about 5 minutes, and for brown rice, it may take 30 to 40 minutes.
After simmering, remove the clay pot from the heat and let it steam, covered, for an additional 5 minutes. If you're making a rice bowl, you can then add the sauce and scallions or green onions, re-cover the pot, and simmer for another 3 minutes. Finally, slice up the meats and add them back to the pot, stirring everything together.
Your clay pot rice is now ready to serve! You can enjoy it as-is or add your favorite sauce, stir in cooked vegetables, sautéed mushrooms, or toppings like tofu or meatballs to make a more complete meal. One of the advantages of using a clay pot is that it holds heat for a long time, so your rice will stay warm and moist.
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Serving suggestions and sauces
Clay pot rice is a comforting meal that is cooked and served in the same clay pot. The clay pot gives the rice a nutty aroma and a unique, subtle earthy flavour. The clay pot also ensures that the rice is cooked evenly, with a soft and fluffy texture.
The traditional way of serving clay pot rice is with a soy sauce-based seasoning mix. This sauce is often considered the soul of the dish and is made by infusing soy sauce with aromatics like scallion, shallot, garlic, ginger, and a touch of sugar. The sauce can be drizzled over the rice and stirred to coat it.
Clay pot rice is often served with savoury toppings such as Chinese sausages, marinated chicken, or cured meats like Chinese bacon, liver sausage, and duck legs. These meats are steamed over the rice, allowing their rendered fat to drip onto the grains and adding extra flavour. Another popular topping is a runny egg, with the egg yolk placed in the centre of the rice before serving.
The versatility of clay pot rice allows for various serving suggestions and sauces. For a vegan option, tofu meatballs can be served alongside the rice, providing a protein boost to make it a complete meal. The rice can also be topped with salty toppings like vegan meat floss, spicy pickled cucumbers, or fermented tofu. Additionally, cooked vegetables or sautéed mushrooms can be stirred into the rice to create a more well-rounded dish.
The clay pot's ability to retain heat ensures that the dish stays warm for an extended period, making it ideal for serving during winter or when hosting dinners.
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Clay pot care and maintenance
Clay pots are beloved worldwide for their ability to cook delicious food, concentrating flavours and retaining heat with ease. Clay pots are porous, allowing food to stay moist, and are said to add a subtle earthy/nutty flavour to the food. Clay cookware is sensitive to thermal shock, so take great care to avoid sudden temperature changes or the pots will break when heated. Never heat an empty clay pot, and do not place a hot clay pot in cold water immediately, as it will result in a cracked pot. Instead, heat the pots gradually after filling so that the ingredients heat at the same rate as the pot.
Clay pots should be seasoned before first use to temper them for cooking. To season a new clay pot, scrub the pot well, wash thoroughly, and soak the pot completely in water, using a 4:1 ratio of cool water and cooked white rice to fill the pot halfway. Do this for three days, changing the water daily. Then, wash well, fill with water, add some baking soda, and let the water boil. Finally, discard the water, and the pot is ready to use. Before each use, soak the pot in clean water for a while, as a dry pot will absorb all the moisture and liquid from the food.
To cook rice in a clay pot, use white basmati rice, and a ratio of 1 cup of water per 3/4 cup of rice. Soak the rice for 35-40 minutes, allowing the grains to soften. Drain the rice and add it to the clay pot, then cover with water. Bring to a boil and let it simmer for 5 minutes. Remove from the heat and let it steam, covered, for another 5 minutes. Fluff with a fork and serve.
To clean and maintain your clay pot, never soak the pot in soapy water, as the pot will absorb the chemicals and then release them into your food. Instead, use a stiff wire brush to remove loose soil and scrub any crusty buildup of minerals and salts along the rim of the pot. If spots are not coming off easily, sprinkle some baking soda on your scrub brush to act as a gentle abrasive. Store your clay pot in a ventilated place, not closed inside cabinets.
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Frequently asked questions
Clay pots are porous, allowing the rice to stay moist and fluffy. They also add a subtle earthy/nutty flavour to the food. Clay pots also hold heat for longer, so your rice will stay warm for a long time.
A Donabe is a Japanese clay pot that is specifically designed for cooking rice. It comes in different sizes and variations to suit the amount of rice you want to cook.
White basmati rice is a good option as it has a floral and nutty aroma. However, most types of white rice will work, as well as brown rice and wild rice.
The ratio of rice to water depends on the type of rice and the clay pot being used. In general, the ratio is 1 cup of water per 3/4 cup of rice. However, the Japanese golden ratio for white rice is 1 part rice to 1.1 or 1.2 parts water.
