Sticky Claypot Rice

Posted by Lorna Macchia on

Almost everything tastes better cooked slowly in a claypot, including rice. This method of cooking allows nutrients to be retained within the dish, and usually results in a dish with richer flavours and interesting textures.   

This rice dish could be created with a variety of rices including black brown or basmati rice, however the amount of water added and cooking times may need to be adjusted. 

A great dish to serve with tempeh & pan fried shitake mushrooms, or seared wild salmon!



Gluten Free, Vegan

We use all organic ingredients

Serves 6

  • 2 tbsp extra virgin olive oil
  • 2 sticks celery, finely chopped
  • 1 small brown onion, finely diced
  • 1 tbsp grated, fresh ginger
  • 3 cloves garlic, finely diced or crushed
  • 1 medium carrot, finely chopped
  • 1 ½ cups brown mushrooms or mixed mushrooms
  • 2 bok choy, chopped
  • 2 cups red rice (variation of jasmine rice)
  • 2 cups filtered water
  • 2 tbsp organic tamari
  • 2 tbsp mirin 


  • Preheat oven to 180°C.
  • Slowly warm clay pot on stove top with olive oil in bottom.
  • Add celery, onion, ginger, garlic, carrot & mushrooms and stir for 5-6 minutes or until soft.
  • Add bok choy, rice, water, tamari & mirin and mix thoroughly over heat.
  • Put lid on clay pot and place in oven.
  • Cook for 2 hours, checking every 30 minutes or so,  until rice is soft and sticky.  Add more water during the process if necessary.
  • Remove from oven and allow to sit for 10 minutes before serving.

 Sticky Claypot Rice



Serve topped with finely slice nori, furikake and/or spring onions.

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