I just bought one of those clay pots that's glazed on the inside only with the wire 'cage' on the outside. I made a rice dish with chicken, black mushrooms, dark soy and ginger. Tasted great but the crunchy 'crust' on the bottom like I get at the restaurants was missing. This is the best part!! Can anyone tell me what I did wrong?
The recipe I followed was to first boil the rice on the stove, then follow up with a sequence of temperatures in the oven. Any helpful hints or favorite recipes will be greatly appreciated!!