World Flavors Cookbook

Clay Pot Rice (Bao Zai Fan)

Savory rice cooked in a clay pot, topped with lap cheong (sausage) and cured meats, known for its crispy rice crust.

Cuisine: China

Ingredients

• 1 cup jasmine rice
• 2 Cantonese sausages (Lap Cheong)
• 100g pork belly or cured pork
• Sauce: 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp sesame oil
• Bok choy

Instructions

1. Soak rice for 30 minutes. Place in a clay pot with 1.25 cups water.
2. Cook on medium heat until small holes appear on the rice surface.
3. Arrange sliced sausages and meats on top. Cover and simmer on low for 15 minutes.
4. Increase heat for the last 2 minutes to create the crispy bottom crust.
5. Drizzle with the sweet soy sauce and serve hot.