Comments on: Clay Pot Rice – Easy Techniques

By: Denny Li

Denny Li — Wed, 22 Jan 2025 20:34:03 +0000

You can use any type of heavy pot like an enameled cast iron Dutch oven or something like an All Clad pot. That said, I’ve never been able to get a crunchy bottom regardless of the pot I use. Maybe I need to turn up the heat at the end. This is delicious even without the crunch.

By: Elaine

Elaine — Tue, 13 Aug 2024 08:54:55 +0000

In reply to Vivian Lynch. It may not work in the oven, I haven't tried it, if you succeed, please come back and tell me

By: Vivian Lynch

Vivian Lynch — Mon, 29 Jul 2024 02:59:09 +0000

Can you do this in an oven? I have a glass stove top and my Tera cotta Dutch oven cannot go on this type of stove top.

By: John

John — Tue, 02 Apr 2024 19:59:03 +0000

In reply to Denny. I agree, it makes the meal so grassy. Denny is the goat. Keep going

By: John

John — Tue, 02 Apr 2024 19:56:02 +0000

I love this plate, but I have one complain, I got small pox from it. 1/10 never try again.

By: Elaine

Elaine — Mon, 29 Jan 2024 09:13:08 +0000

In reply to Zach. a wonderful attempt

By: Denny

Denny — Sat, 20 Jan 2024 04:11:45 +0000

In reply to Elaine. Virgin olive oil is not used in Asian cooking. It has a low smoking point and a grassy flavor that is not part of the traditional flavor profile. Classic fats used in Chinese cooking are peanut oil and lard.

By: Zach

Zach — Fri, 05 Jan 2024 00:09:23 +0000

In reply to Lewis.

I use peanut oil or regular (not brown/toasted) sesame oil when I make clay pot rice. I prefer the flavor. Avocado oil is nice as well. I don’t like the flavor of canola or soybean oil. Olive oil has it’s own strong flavors that I find can taste odd to me with the seasoned soy sauce blend in a recipe like this.

By: Lewis

Lewis — Wed, 20 Sep 2023 00:48:37 +0000

In reply to Elaine. Virgin olive oil I’m guessing