A simple rice cooker clay pot-style rice made with pancetta, Shanghai bok choy, and fluffy rice. The pancetta adds savory aroma and just enough fat to flavor the rice without making it too heavy.

Ingredients

• 1 cup rice
• 1 pack pancetta
• 1 pack Shanghai bok choy
• Water, slightly less than your usual rice-cooking amount
• A small amount of oil or lard
• Salt, to taste

Instructions

1. Rinse the rice until the water runs mostly clear. Soak for about 30 minutes, then drain well. Add to a rice cooker with slightly less water than usual — the bok choy will release moisture as it cooks. For better texture, use ice water.
2. Briefly stir-fry the pancetta until fragrant and some fat has rendered out. Add the pancetta along with the rendered fat directly into the rice cooker. Start cooking the rice.
3. When the rice has about 10 minutes left, wash the bok choy and separate the stems from the leaves. Heat a small amount of oil (lard works especially well) in a pan. Stir-fry the stems first, then add the leaves once the stems begin to soften. Season with salt — a little more generously than usual, since the pancetta is mild.
4. When the rice has 3–5 minutes left, add the cooked bok choy to the rice cooker and gently mix. Do not add it too early or the leaves may turn yellow.
5. Optional: after the rice cooker finishes, transfer the rice to a flat-bottomed pan. Spray or brush with a little oil and cook over medium heat for about 5 minutes until the bottom is lightly crispy. Serve warm.

Notes

If you’re unsure about seasoning, mix everything together first, taste, and adjust with more salt at the end. The crispy bottom step is optional but highly recommended — it adds a wonderful texture contrast.