Rice Cooker Clay Pot Rice

Rice Cooker Clay Pot Rice | Step 1: Rinse 300g rice and soak for 30 minutes, then drain. Soaked rice heats evenly and will not end up mushy outside and raw within.

Rice Cooker Clay Pot Rice | Step 2: Slice 200g cured sausage or cured pork on the diagonal into 3mm pieces.

Rice Cooker Clay Pot Rice | Step 3: Put the rice in the cooker pot and add water — about ten per cent less than you would normally use, as the cured meat releases fat and juices.

Rice Cooker Clay Pot Rice | Step 4: Press the cook button. When the surface water has gone and the grains stand up, at about 15 minutes, open the lid.

Rice Cooker Clay Pot Rice | Step 5: Lay the cured meat flat over the rice, close the lid and let it finish cooking until it clicks off.

Rice Cooker Clay Pot Rice | Step 6: Leave it on keep-warm for 10 minutes. Open, add 20ml light soy sauce and 10ml hot oil around the edge, and stir through.