Stone Pot Rice

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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