Long-grain rice won't do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken, not quite absorbing the sauce but supporting it in a delicious way.
Cooks'note:
Rice can be kept warm, covered, 1 hour.
Recipe information
Total Time
35 min
Yield
Makes 8 servings
Ingredients
3 cups short- or medium-grain Asian white rice (sometimes labeled "sushi rice"; preferably Korean or Japanese; not sweet or glutinous)
3 1/2 cups water
Preparation
Step 1
Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
Step 2
Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.
