Claypot rice

Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.^[1]

The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella.^[2] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.^[3][4] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

Gallery

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  Claypot chicken rice with added dark soya sauce
• 
  Cantonese casserole rice

See also

• Satti Sorru
• Clay pot cooking
• Dolsot bibimbap
• Sapo tahu
• List of rice dishes

References