Sticky Claypot Rice

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Almost everything tastes better cooked slowly in a claypot, including rice.  This method of cooking allows nutrients to be retained within the dish, and usually results in a dish with richer flavours and interesting textures.   

This rice dish could be created with a variety of rices including black brown or basmati rice, however the amount of water added and cooking times may need to be adjusted. 

A great dish to serve with tempeh & pan fried shitake mushrooms, or seared wild salmon!



Gluten Free, Vegan

We use all organic ingredients

Serves 6

  • 2 tbsp extra virgin olive oil
  • 2 sticks celery, finely chopped
  • 1 small brown onion, finely diced
  • 1 tbsp grated, fresh ginger
  • 3 cloves garlic, finely diced or crushed
  • 1 medium carrot, finely chopped
  • 1 ½ cups brown mushrooms or mixed mushrooms
  • 2 bok choy, chopped
  • 2 cups red rice (variation of jasmine rice)
  • 2 cups filtered water
  • 2 tbsp organic tamari
  • 2 tbsp mirin




  • Preheat oven to 180°C
  • Slowly warm clay pot on stove top with olive oil in bottom.
  • Add celery, onion, ginger, garlic, carrot & mushrooms and stir for 5-6 minutes or until soft.
  • Add bok choy, rice, water, tamari & mirin and mix thoroughly over heat.
  • Put lid on clay pot and place in oven.
  • Cook for 2 hours, checking every 30 minutes or so,  until rice is soft and sticky.  Add more water during the process if necessary.
  • Remove from oven and allow to sit for 10 minutes before serving.


Made in our Teracotta Clay Cooking Pot. Served in Grit Miso Bowl.



Serve topped with finely slice nori, furikake and/or spring onions.

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