July 8, 2018 by mummumskitchen
It was not as simple as I thought. I realize that cooking rice on the stove is a skill.. And it matters if you cook on a ceramic pot or a stainless steel pot. Ceramic pot tends to retain heat better than stainless steel and hence it will cause the rice to be easily burnt as compared to the stainless steel. So depending on which type of pot you use, the cooking time for the rice varies accordingly. It is certainly not easy and takes a lot of experiments before you get the perfect texture of the rice! It is a good skill to learn if you just only want to cook a single serving of the rice and you have a BIG capacity rice cooker.
Preparation & Cooking time: Less than 30 minutes. Ideal time to cook: Weekend
- Wash the rice at least 3 times to remove the starch.
- Put the washed rice in the claypot and add 1.5 cup of water (I use 1 cup of rice) with some salt. If you are using stainless steel pot, use 1.25 cup for 1 cup of rice.
- Turn on high heat and stir the rice every few minutes to prevent the rice from sticking onto the claypot. Continue to do that until it starts to boil and the water is like drying up..
- Turn the heat to lowest and cook for another 8 minutes with the claypot covered.
- Do not attempt to open the lid during the 8 minutes
- Turn off the heat and keep the lid on for another 10 minutes. Do remember to remove the claypot from the stove.
- If you like to have some Chinese sausage, do add them at step 4. You can add some dark soya sauce, when you are ready to serve the rice, to give it some extra favoring.
Mum mum’s notes:
The timing is really dependent on the type of pot you use and this timing is based on my own experiment. Do try a few times to get your own timing.