Making clay pot rice is relatively easy, except for that all-important part of getting a nice even crust on the rice grains at the base and sides of the pot. That’s the best part of clay pot rice, but also the most difficult. It requires experience and a fine balance of water-to-rice ratio, and knowing exactly how much of a crust your rice has developed at the bottom of the pot without being able to see it. The tray’s wider surface yields more crispy grains than a clay pot. Plus, you can’t use leftover rice to make traditional clay pot rice, which is always done from scratch and takes a longer time to cook. This tray bake works just fine with leftover grains — we don't know about you, but a tasty meal ASAP is always welcome during this stressful Circuit Breaker period.  

 

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