Clay pot rice is a mainstay dish of the Singaporean diet and carries with it a sense of communal sharing. Typically cooked in a clay pot above a charcoal stove, this dish might seem tricky to replicate in a college setting. I know clay pots aren’t just lying around the dorm kitchen, so here’s a clay pot rice recipe you can easily make with just a rice cooker.

Singaporean Clay Pot Rice

  • Prep Time:30 minutes
  • Cook Time:45 minutes to 1 hour
  • Total Time:1 1/2 hours
  • Servings:3
  • Medium


  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon dark soy sauce
  • 1 handful dry mushrooms
  • 1 garlic head
  • 2 pieces Chinese sausage
  • 3 cup rice
  • 3 chicken thigh, boneless
Photo by Jonathan Lim
  • Step 1

    Marinate the chicken thighs in light soy sauce, oyster sauce and sesame oil for at least 15 minutes (feel free to marinate longer for more flavor).

  • Step 2

    Chop up and stir-fry the Chinese sausage for 1-2 minutes.

    Photo by Jonathan Lim
  • Step 3

    Add the chicken thighs, garlic and chopped dried mushrooms with the Chinese sausage.

    Photo by Jonathan Lim
  • Step 4

    Throw in washed rice, add dark soy sauce and stir.

    Photo by Jonathan Lim
  • Step 5

    Transfer the mixture to the rice cooker.

    Photo by Jonathan Lim
  • Step 6

    Pour in two and a half cups of water.

    Photo by Jonathan Lim
  • Step 7

    Set the rice cooker to cook. Serve when done!

    Photo by Jonathan Lim