Description
This clay pot mushroom rice is a savory, comforting Cantonese-inspired dish where rice is gently simmered with vegetable stock, mixed mushrooms, ginger, and soy sauce. It features an optional crispy bottom layer and is naturally vegan and gluten-free.
Ingredients
- 300 g medium-grain or jasmine rice
- 500 ml vegetable stock or water
- 300 g mixed mushrooms (shiitake, king oyster, oyster, cremini, enoki, or beech)
- 2 teaspoons cornstarch
- 1 tablespoon tamari or soy sauce, plus extra for drizzling
- 1 tablespoon sesame oil, plus extra for drizzling
- 1/2 teaspoon sea salt
- 1 pinch white pepper
- 6 thin slices fresh ginger (about 10 g)
- 2 scallions, finely sliced
Instructions
- Rinse the rice in a clay pot or Dutch oven three times until the water runs almost clear. Add vegetable stock and soak for 10–20 minutes while prepping mushrooms.
- Slice larger mushrooms and tear clustered ones into smaller pieces. In a bowl, toss mushrooms with cornstarch, soy sauce, sesame oil, sea salt, and white pepper until evenly coated.
- Place the soaked rice over medium-high heat. Add ginger slices and bring to a boil. Once bubbling, cover and reduce heat to the lowest setting. Cook for 10 minutes.
- Uncover, gently stir in the mushrooms, drizzle with 2–3 teaspoons sesame oil, cover again, and cook on low heat for another 10 minutes.
- Remove lid, increase heat to medium-high, and cook for 4–5 minutes until a steady sizzling sound is heard, forming a crispy bottom layer. Turn off heat.
- Drizzle with additional tamari or soy sauce and top with sliced scallions. Serve immediately.
Notes
- Use any combination of mushrooms based on availability or preference.
- Soaking the rice ensures even cooking and better texture.
- The crispy rice layer is optional but adds a delicious contrast.
- Add chili oil or chili crisp for heat if desired.
- Use a Dutch oven if you don’t have a clay pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
