swing and a miss - food failures. clay pot rice dish

dang it.

that dried mushroom thread lit a fire under my butt to do a chicken-rice clay pot. i'm moving further from any Chinatown, and i need to up my Asian-cook game.

my clay pot ended up tasty, altho undersalted. but the biggest fail was my rice was too wet. i did 1:1 rice/water.

i'm tempted to cook the rice to done with a rice cooker, and then transfer it to the clay pot and pre-cook the chicken part and assemble it afterwards.

google has people all over the place..many methods.

any clay pot wizards here?

As a confirmed Luddite I hate to admit it, but rice cooker trumps clay in my house every time. Maybe because I tryed it stovetop rather than oven. Nabe is great for 'hot pot' type meals though.

1:1 yielded soggy wet rice? How?? I've never used that cooking vessel but that seems like it's quite lite on the water to me usually I would do 1.25 or 1.5:1 cup rice depending on if it's japonica or indica.

http://omnivorescookbook.com/recipes/clay-pot-chicken-rice

This is the best I reckon. Very similar to what I do myself and its explained way better than I ever could.