Claypot Rice Recipe

The joy of claypot rice lies in the use of Chinese sausages and duck livers and the fat that is infused into basmati rice. 

The bread notes of basmati combined with cured meat fat, finished with a soya drizzle is just too good, and surprisingly so easy to do at home.

Soak 1 cup basmati rice for 1 hour, you can use short grain rice too but basmati is best for this. Then thoroughly oil your claypot to reduce sticking later.

Add the basmati rice to the claypot followed by 220ml of water. Bring claypot to stove and bring it to a gentle boil on a medium flame.

Once the rice is boiling, add 1 Chinese sausage and 1 duck liver. Cover with the claypot lid and let it cook at low heat for 15 minutes.

In the meantime, make the sauce with 1 tbsp dark soya, 1 tbsp oyster sauce, 1 tbsp honey or sugar, 1 tbsp sesame oil and 4 tbsp water.

About 12 minutes into the claypot rice cooking, add some Chinese leafy greens of your choice and cover again with the lid and cook for another 3 minutes.

Once you can smell the signature claypot rice char aroma, remove the claypot from the stove. Remove the wrappers from the sausages and livers and slice them.

Arrange the sausages and livers neatly back into the claypot rice and drizzle the sauce over the rice. And you are done.

Enjoy, as we truly believe the best way to eat this claypot Lup Mei Fan classic is at home now.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.