Leftover rib clay pot rice

SciAggie

I was in the mood to experiment tonight. I took the meat off of some spareribs I cooked Saturday plus a bit of dried sausage.  Chopped up a bit of bell pepper and green onion. I made a sauce of 2 Tbs light soy, 2/3 Tbs dark soy, 1Tbs oyster sauce, and some chili garlic paste.

I put 1 cup rice & 2 cups of water on to boil. I'm cooking over lump in my outdoor stove just because that's fun for me.

After about 12 minutes I had a good hard boil going and water was being absorbed, so I added the meat and pepper to steam. I removed a few pieces of lump and closed the vents to lower the heat some. 

After about twenty minutes you can hear that the water isn't boiling anymore and the rice becomes very aromatic. I'm trying to learn the sweet spot for when to take it off the heat so that I get that nice toasted bottom - still working on that. I brought the rice in and added the sauce and green onions, closed the lid and let it sit a few minutes before stirring it all up.

I thought it turned out well. I didn't toast the rice enough but it was tender and flavorful. All in all a fun cook and a different way to heat leftovers.  Thanks for looking. 

BIll-W221

That looks real good !!!!

jaydub58

That is definitely a drooler!

Tinyfish

Yum

milesvdustin

Ok, so share the details on that pot and cooker setup

SciAggie

milesvdustin said:

Ok, so share the details on that pot and cooker setup

The pot is a 2 quart from the wokshop in San Francisco. The stove is is a CH 2200 Envirofit I bought on Amazon. The stove is actually quite user friendly. The clay pot pairs well with it as it absorbs and spreads the heat well. I'm working on how to get that lovely toasted rice on the bottom similar to with Paella.

jollygreenegg

Man that looks good!  Might need to turn up the heat or add a little oil to get that crunchy rice on the bottom.

bluebird66

Man, that looks so good!

SmokeyPitt

That is a really cool technique and it looks wonderful.