Claypot rice

Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.^[1]

The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian "tahdig" and Spanish paella .^[2] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Traditionally, the dish is cooked over a charcoal stove, giving it a distinctive flavor. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.^{[3] [4]} Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

• Claypot chicken rice with added dark soya sauce
  Claypot chicken rice with added dark soya sauce
• Cantonese casserole rice
  Cantonese casserole rice

• Satti sorru
• Clay pot cooking
• Dolsot bibimbap
• Kamameshi
• Sapo tahu
• List of rice dishes

• Singaporean rice dishes
• Chinese rice dishes
• Chicken and rice dishes
• Sausage dishes

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• Short description is different from Wikidata
• Articles containing Chinese-language text