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
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).
Chop up and stir-fry the Chinese sausage for 1-2 minutes.
Add the chicken thighs, garlic and chopped dried mushrooms with the Chinese sausage.
Throw in washed rice, add dark soy sauce and stir.
Transfer the mixture to the rice cooker.
Pour in two and a half cups of water.
Set the rice cooker to cook. Serve when done!