LOL!! I think I've become quite an expert in 'producing' one pot rice! I do this at least once a week due to the laziness which I succumb myself to. In the early days of experimenting, I'd either turn out with 'burnt rice' at the bottom or too soggy rice which was really difficult to eat.
I work on some basics, i.e. One cup of rice to one and a quarter cup of water. Depending on what meats I want to cook, I use the same formula and top up with another quarter to half cup of water, again depending on the time used for simmering the meats.
This pot of waxed meats was simple.
1 1/2 cups rice
2 cups of water
1 waxed duck drumstick
1 lup cheong
1 oyster lup cheong
1. Boil the waxed duck in hot water for 5 minutes or more (to remove saltiness), and remove the fat and excess skin. Steam together in a metal plate with the 3 lup cheong for 10 minutes.
2. Meanwhile, wash rice and place in a clay pot or casserole.
3. Add 2 cups of water and bring to boil.
4. When the water boils, turn fire to low and cook covered for 8 minutes. Set timer, do not open cover.
5. Remove the steam plate of wax duck and lup cheong from the steamer and pour out the oil into a bowl. Add shoyu and thick black sauce. Meanwhile, slice the duck and lup cheong.
6. Once the timer rings, open the cover for the rice and drizzle the oil, shoyu and thick black sauce. Top with sliced wax duck and lup cheong.
7. Continue to cook for another 1-2 minutes over low flame. Switch off fire and allow to rest for 5 minutes before serving.
Hubs was supposed to have dinner with some friends but couldn't resist 'cleaning the pot' because this "one pot rice" tasted so good!
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