If you’ve ever had authentic Chinese claypot rice, you know it’s one of the most comforting meals you can make. Traditionally cooked in a clay pot over an open flame, the rice develops an irresistible crispy crust on the bottom while soaking up all the rich flavors from Chinese sausage, mushrooms, and savory sauces. This rice cooker version gives you all those classic flavors with a fraction of the effort.
Using a rice cooker makes this recipe incredibly beginner friendly while still delivering that signature claypot rice experience. Instead of plain water, the rice is cooked in fragrant shiitake mushroom soaking liquid, infusing every grain with deep umami flavor. Chinese sausage slowly releases its sweet, savory oils as it cooks, seasoning the rice from the inside out.
Once everything is finished cooking, the rice gets tossed with a homemade sweet soy sauce made with dark soy sauce, light soy sauce, oyster sauce, sesame oil, and just a touch of sugar. The sauce coats every grain, giving the rice its signature glossy finish and restaurant-quality flavor. Crispy homemade garlic chips add the perfect crunch while fresh green onions brighten every bite.
Whether you’re looking for an easy weeknight dinner or want to recreate your favorite Chinese restaurant dish at home, this Chinese Claypot Rice in the Rice Cooker is guaranteed to become a regular in your meal rotation. It’s comforting, packed with umami, and requires very little hands-on cooking.
Why You’ll Love This Recipe
- Easy rice cooker recipe with minimal prep
- Classic Chinese claypot rice flavors without a clay pot
- Rich umami from shiitake mushrooms and mushroom soaking liquid
- Sweet and savory Chinese sausage flavors throughout the rice
- Crispy garlic chips add incredible texture
- Perfect as a complete meal or served alongside your favorite Chinese dishes
- Great for meal prep and leftovers
Ingredients
Rice
The foundation of the dish. Jasmine rice is ideal because it cooks fluffy while still absorbing all of the flavorful mushroom broth.
Chinese Sausage (Lap Cheong)
Chinese sausage adds a sweet, smoky, savory flavor. As it cooks, its oils naturally season the rice, making every bite rich and flavorful.
Dried Shiitake Mushrooms
Soaking dried shiitake mushrooms softens them while creating a deeply flavorful mushroom broth that’s used to cook the rice. Don’t throw away the soaking liquid—it’s liquid gold.
Warm Water
Used for soaking the mushrooms. Once strained, the soaking liquid becomes the cooking liquid for the rice, adding incredible umami.
Green Onions
Fresh green onions balance the richness of the sausage and soy sauce while adding freshness and color.
Sweet Soy Sauce
Dark Soy Sauce
Adds rich color and a slight molasses-like sweetness.
Light Soy Sauce
Provides the salty, savory backbone of the sauce.
Oyster Sauce
Adds depth, sweetness, and concentrated umami.
Sugar
Balances the salty ingredients and gives the sauce its signature sweet-savory flavor.
Sesame Oil
Adds nutty aroma and richness.
White Pepper
Provides gentle warmth without overpowering the dish.
Chicken Bouillon
Boosts the savory flavor and makes the sauce taste even more robust.
Garlic Chips
Garlic
Thinly sliced garlic becomes crispy, golden, and incredibly fragrant.
Neutral Oil
Use avocado, vegetable, or canola oil to fry the garlic without adding competing flavors.
Substitutions
- Use jasmine rice or medium grain rice for the best texture.
- Swap Chinese sausage with char siu or diced chicken.
- Fresh shiitake mushrooms can be used, but dried mushrooms provide much more flavor.
- Vegetable bouillon can replace chicken bouillon.
- Tamari can substitute for light soy sauce for a gluten-friendly option (if using gluten-free oyster sauce as well).
- Use shallots instead of garlic chips for a different crispy topping.
- Add bok choy, gai lan, or spinach after cooking for extra vegetables.
- Top with a fried egg for an even heartier meal.
Frequently Asked Questions
What is Chinese claypot rice?
Chinese claypot rice is a traditional Cantonese rice dish cooked in a clay pot with meats, mushrooms, vegetables, and a flavorful soy sauce. The high heat creates a crispy layer of rice on the bottom called “socarrat” or rice crust.
Can I make claypot rice without a clay pot?
Absolutely. A rice cooker makes it much easier while still producing delicious, flavorful rice. Although you won’t get as much crust as a traditional clay pot, the flavors are nearly identical.
Can I use fresh shiitake mushrooms?
Yes, but dried shiitake mushrooms are highly recommended because their soaking liquid becomes an incredibly flavorful broth for cooking the rice.
Do I have to soak the mushrooms?
Yes. Soaking softens the mushrooms and creates the mushroom broth that gives this recipe its signature depth of flavor.
Can I make this ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator for up to 4 days.
How do I reheat leftovers?
Microwave with a splash of water for 1–2 minutes, or reheat in a skillet to crisp up the bottom again.
Can I freeze it?
Yes. Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
What should I serve with claypot rice?
It pairs well with stir-fried vegetables, Chinese cucumber salad, garlic bok choy, wonton soup, steamed dumplings, or simply a fried egg on top.
4
servings5
minutes30
minutes35
minutesIngredients
2 cups 2 jasmine rice
2 1/4 cups 2 1/4 warm water
6 6 dried shiitake mushrooms
4 4 Chinese sausages
1/3 cup 1/3 sliced green onions
- Sweet Soy Sauce
2 tbsp 2 light soy sauce
3/4 tbsp 3/4 dark soy sauce
1 tbsp 1 oyster sauce
1 tbsp 1 sesame oil
1 tbsp 1 sugar
1 tsp 1 chicken bouillon
1/2 tsp 1/2 white pepper
- Garlic Chips
10 10 garlic cloves, thinly sliced
1/3 cup 1/3 neutral oil
Directions
- Soak the mushrooms
Place the dried shiitake mushrooms in warm water and soak for 30–45 minutes until softened. Remove the mushrooms, squeeze out any excess liquid, slice them, and strain the soaking liquid to remove any grit. Reserve the mushroom broth. - Prepare the rice
Rinse the jasmine rice until the water runs mostly clear. Add the rice to your rice cooker and pour in enough reserved mushroom soaking liquid to equal the amount of liquid your rice cooker normally requires for 2 cups of rice. - Add the toppings
Arrange the sliced Chinese sausage, sliced shiitake mushrooms, and sliced green onions evenly over the rice. Start the rice cooker and cook according to the manufacturer’s instructions. I do QUICK setting on mine which is about 30 minutes. - Make the garlic chips
While the rice cooks, add the sliced garlic and neutral oil to a small saucepan over medium-low heat. Slowly cook until the garlic turns lightly golden. Remove immediately with a slotted spoon and transfer to a paper towel. The garlic will continue to crisp as it cools. Reserve the garlic oil. - Mix the sweet soy sauce
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, white pepper, and chicken bouillon until the sugar dissolves. - Finish the rice
When the rice is done, pour the sweet soy sauce over the hot rice. Add the sliced green onions and gently fluff everything together until evenly coated. - Garnish and serve
Top with the crispy garlic chips and more sliced green onions. For even more flavor, drizzle a spoonful of the reserved garlic oil over the rice before serving.
