4. Restaurant claypot rice is usually quite heavy and full of pork fat. I would add a garnish of some sliced spring onions when serving and serve it with a few side dishes like stir fried vegetables and some tofu. https://www.greatbritishchefs.com/recipes/aubergine-claypot-rice-recipe 6. Serve the claypot rice with a bowl of sweetened soy sauce (2 tbsp sugar and 3 tbsp dark soy sauce and some slices of chilli if you like it hot.) Place 1200g water into mixing bowl, insert simmering basket into mixing bowl, place marinated rice, chicken and mushroom into simmering basket and cook (30mins / 100° / sp3) 5. Remove the simmering basket with spatula and transfer rice and chicken into a varoma dish to serve. Leave rice to rest in the mixing bowl for 10 minutes. I’ve been experimenting with claypot rice recipes and wanted a healthier version with max umami flavor. Claypot cooking turns rice from the canvas for food into the main attraction.