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.