Step 1

You can see the video below to see how to make clay pot rice.

Step 2

Wash your rice 1 to 2 times through running water than drain the excess liquid. Place the rice in the claypot and pour in the vegetable broth. Leave to soak for at least 1 hour. Note that if you soak the rice longer, it can cook faster, so adjust the cooking time as needed.

Step 3

Mix all the sauce ingredients in a small bowl until the sugar has dissolved. Set aside.

Step 4

If using extra firm tofu, press the tofu to drain out excess liquid. I like to do this by wrapping it in a towel and placing a weighted flat surface on top. I leave the tofu to press for at least 10 minutes.

Step 5

Slice the tofu and mushrooms into strips, around 1/2” (1.25 cm) thick each.

Step 6

Heat a large pan or wok over high heat. Once hot, add in the oil and garlic. Sauté for 1 minute. Add in the sliced tofu first and then leave to lightly brown on each side, around 3 minutes in total. Add in the sugar and dark soy sauce then lower heat to medium high. Mix well to coat the tofu in the soy sauce-sugar mixture. Once the sugar has dissolved, turn up the heat to high and the pour in the Shaoxing wine and mix well until the liquid has evaporated.

Step 7

Move the tofu to the side of the pan or wok and then add in more oil, if needed, then add in the mushrooms. Leave the mushrooms to cook over high heat until the sides start to turn slightly brown, around 2 minutes. Refrain from moving the mushrooms too much. Season the mushrooms with soy sauce and pepper. Mix well and leave to cook for another 1 to 2 minutes. Turn off the heat then set the mushrooms and tofu aside.

Step 8

In the same pan or wok over high heat, quickly sauté the bok choy with some oil until half-cooked. Set aside as well.

Step 9

After the rice has soaked for 1 hour, place it on your stove or burner at medium heat. Mix the rice around until it starts to boil. Lower the heat to medium and then keep mixing until the rice starts to absorb the liquid and will slowly cook down. Once the rice has absorbed almost all of the water, cover the rice and then leave it to cook over very low heat for 8 to 10 minutes. Low heat is essential or else your rice can quickly burn at the bottom and leave the top uncooked.

Step 10

Once the rice has absorbed pretty much all the liquid and is almost cooked through, place the tofu, mushrooms, and bok choy over the rice. Pour over half of the sauce around the toppings and rice.

Step 11

Cover the pot and then leave it to cook over very low heat for another 15 to 20 minutes until the rice is completely cooked through and the toppings have cooked down. Add the oil into the sides of the pot halfway through cooking—this will help get the rice crisp as it cooks. Cooking it over low heat for longer also helps create that nice crisp bottom!

Step 12

Turn off the heat and then pour in the remaining sauce. Top with the chopped scallions then mix everything well until still very hot. You can easily scrape the bottom crust with a spatula while it’s still hot (it’s easier to get the crusts off the pot when still hot compared to when it cools completely).

Step 13

Enjoy your clay pot rice as a full meal alone or with some of your favourite tofu or veggie dishes!

Step 14

If using a regular pot or pan for this recipe, just follow all the same steps for this.

Step 15

I used a pot with a non-stick base and the main difference I found after cooking it that the base didn't crisp up as well as the one I cooked in the clay pot. But still just as good, taste-wise! If using a dutch oven, you can get a nicer crust at the bottom.

Step 16

Hope you enjoy cooking your rice!