Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it precisely with a spoon. Use your senses to understand what’s happening inside: Listen for a faint crackling sound, and smell for a nutty aroma. (If you smell burnt popcorn, the rice has over-toasted.) Make it without toppings for a satisfying side dish. Chinese clay pots are wrapped in a heat-diffusing wire to prevent thermal shock so that they can be used over high heat. They’re also excellent for simmering single portions of soups and stews.

Mary-Frances Heck
Paige Grandjean
March 2020

Gallery

Credit: Victor Protasio

Recipe Summary

active:
25 mins
total:
2 hrs 10 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in a strainer until water runs clear. Shake rice dry in strainer. Stir together rice, salt, and 1 1/3 cups cold water in a 1-quart Chinese clay pot. Let stand at room temperature 1 hour.

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  • Heat rice mixture, uncovered and undisturbed, on a gas stovetop over medium-high until water along edges of clay pot begins to simmer in spots, 8 to 10 minutes. Continue simmering, uncovered and undisturbed, over medium-high until water is completely absorbed and rice makes a faint crackling sound, 5 to 6 minutes. Drizzle sesame oil evenly around inside edges of pot. Reduce heat to low; cover and cook until rice is just tender, about 10 minutes.

  • Working quickly, turn off heat, uncover, and arrange salmon belly, baby bok choy, and corn in an even layer on top of rice. Increase heat to medium-high. Cook, covered, until rice smells nutty and makes a constant crackling sound, 4 to 5 minutes. Turn off heat, and let stand, covered, on unlit burner 15 minutes. Slice green parts of scallions to equal 3 tablespoons, and sprinkle over salmon, baby bok choy, and corn. (Reserve remaining scallion for another use.) Serve with ginger-scallion sauce and mirin-soy sauce.

Suggested Pairing

Apple-scented, complex Chenin Blanc.

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