“Delicious rice” is indispensable in the fall of appetite. Recent rice cookers have very high performance, but I sometimes use clay pots and cast enamel pots because I like the crisp texture.

However, if you cook in a large pot, the amount will increase and it will take some time to cook rice. Therefore, I focused on a clay pot for one person . In this case, 1 go of rice can be cooked in about 30 minutes (excluding the flooding time), so I actually tried it.

This time I used a clay pot purchased at the 100-yen shop "Daiso" (price is 200 yen excluding tax). With a diameter of 17 cm, it is a handy size for making pots and udon noodles for one person.



Cut 1 go of rice, give it to a colander, and put it in a clay pot with 200cc of water. Let it soak for about 30 minutes.


Cover the clay pot and heat on medium heat. The biggest point is "never open the lid" from here to cooking.


When steam comes out from the lid of the pot and you hear a clicking sound from inside, reduce the heat to low for 5 minutes.


After 5 minutes, heat on high heat for 10 seconds and then turn off the heat. If it's 10 seconds, the bottom will be crisp, so if you like sardines, you may want to make it a little longer.


Steam for 20 minutes and you're done. Enjoy freshly cooked Hokka Hokka Tei rice in a clay pot!


Although it has a firm graininess, the inside is soft and fluffy, and the sweetness of the rice is felt as it is chewed. It is often entwined with soup, so it is especially recommended for rice with eggs, Chinese food, and curry.



I haven't failed to cook this way, but once I get used to it, I think it's an ant to adjust the amount of water and heating time according to the brand and new rice to pursue more favorite rice.

With the magical power of freshly cooked and the heat-retaining effect of clay pots, one go can be done in no time for two or three people. Actually, it's about 10 minutes in front of the stove, so I prepared it while doing housework and cooked rice on the table.