Stone Pot Rice

Ingredients

• 1.5 cups rice
• 1 medium carrot
• 3 cloves garlic
• 2 whole dried red chili
• 2 stalks green onion
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• ½ tsp salt

Instructions

1. 1

   Rinse the 1.5 cups rice in cold water until clear, then drain and set aside.

2. 2

   Peel and julienne the 1 carrot, mince the 3 garlic cloves, slice the 2 green onions, and halve the 2 dried red chilies.

3. 3

   Heat the 2 tbsp vegetable oil in a stone pot or heavy saucepan over medium heat. Add the garlic and chilies, cook until fragrant, about 1 minute.

4. 4

   Add the rice and 2.25 cups water, plus the 0.5 tsp salt. Stir once, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

5. 5

   After 15 minutes, scatter the carrot over the rice, cover, and cook for another 5 minutes until the rice is tender and the bottom is golden and crisp.

6. 6

   Turn off the heat, drizzle the 2 tbsp soy sauce over the top, and sprinkle with the green onions. Let rest for 5 minutes before serving.

7. 7

   Fluff the rice with a fork, scraping up the crispy bits from the bottom, and serve hot.

Tools you’ll need

• stone pot or heavy saucepan with lid
• knife
• cutting board
• measuring cups and spoons
• fork

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