Calories In One Cup Cooked Rice White Food

BO ZAI FAN (CLAY POT RICE)

Steps:

• Place the rice in a large bowl and fill with enough cool water to cover. Gently massage the rice a few times to wash off any excess starch and drain off as much water as possible. Repeat the rinsing steps 2 more times (for a total of 3 times) or until the water runs mostly clear. Drain again.
• Place the rice in a 66-ounce (about 2-quart) clay pot (see Cook's Note). Coat the rice with 1 teaspoon of the oil. Stir in 2 1/2 cups cold water and bring to a boil, covered, over medium heat, about 7 minutes.
• Meanwhile, rinse the sausage under hot water until no visible white dust remains. Set aside.
• Mix the light soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar and white pepper in a cup. Set aside.
• Uncover the pot after it boils and gently stir with a rubber spatula to even out the rice. When the rice has absorbed most of the water, about 3 minutes longer, uncover and top with the sausage. Cover and cook over low heat until the rice is cooked, about 10 minutes.
• Leaving the lid on the pot, drizzle the remaining 3 tablespoons oil around the edge of the lid. Cook over medium heat, tilting the clay pot at different angles, to scorch the rice on the sides and bottom, about 2 minutes per angle for a total of 8 to 10 minutes. (Wear heatproof oven mitts since your hands will be close to the fire.)
• Uncover the pot and carefully transfer the sausage to a cutting board with chopsticks or tongs. Slice the sausage thinly on a slight diagonal and place the slices back on top of the hot rice. Drizzle in 2 tablespoons of the seasoned soy sauce and sprinkle with the scallion. Let rest for 10 minutes, covered, to cool down a bit to release the crispy rice from the pot.
• Uncover and scrape the bottom of the pot with a spoon to mix some of the crispy rice with the fluffy rice above. Divide between 4 bowls. Enjoy piping hot, adding more seasoned soy sauce if you like.