Claypot Crab and Seafood Porridge recipes sound impressive but, they are deceptively easy to prepare! Cooked and served in a claypot, it is a splendid centerpiece for meal gatherings or celebrations.
This crab porridge is luxuriously delicious. The fresh seafood used infuses the creamy porridge with its natural sweetness, creating a rich, irresistible flavour in every spoonful.
To elevate our claypot porridge recipe further, we have chosen to use Shokaku Premium Musenmai USA Calrose rice 2.5kg pack for the porridge.
We love using the Shokaku Premium Musenmai USA Calrose rice in our Asian dishes as it is sweeter and creamier than the usual white rice. In this recipe, the Calrose rice complements the sweetness of the fresh seafood and it also gives the porridge a thicker, creamier texture that rivals the Cantonese jook.
Not only is its taste and texture superior, the Calrose rice is grown in the USA rice farms. 96% of USA rice farms are family-owned and these farmers take extra care of their crops as their family consume the same produce too. Now, that is one sure way to guarantee that you are getting top quality rice!
Also, when you purchase the USA Calrose rice, you are also giving back to society! The USA Rice Federation actively participates in International Feeding programs for the needy all over the world. So, remember to look out for the USA logo on the rice packaging during your next grocery run.
To make our Claypot Crab and Seafood Porridge recipe, here are the ingredients you will need: Shokaku Premium Musenmai USA Calrose rice, mud crab, prawns, clams, shiitake mushrooms, minced meat, ginger, hot water, peanut jam, flounder fish powder, preserved vegetables, white pepper, salt, fried garlic, and baby celery.
Let’s begin cooking the Crab porridge.
Prepare the porridge
Heat the claypot on low heat until it is warm before adding the Shokaku Calrose rice. Toast the rice until it turns a light golden colour.
Tip: Toasting the Calrose rice makes it fragrant and will help the grains cook into a porridge quicker.
The Shokaku Premium Musenmai USA Calrose rice does not require any rinsing, so that saves us time to get this one-pot meal done!
Once the rice is toasted, add in hot water and bring it to a boil then a simmer. Let the porridge cook for 15 minutes or until it has thickened slightly.
Give it a good stir while scraping the bottom gently so to prevent any sticking or burning of the rice at the base.
Add in the ingredients
When the porridge is nice and thick, add in the ginger, minced meat, mushrooms, and flounder powder. Mix the ingredients in and allow them to cook through before adding the seafood and rest of the ingredients.
Mix them in before covering with the lid. Let the porridge cook until the crab shells and prawns turn orange and the clams have opened up.
Tip: Turn off the heat once the seafood is cooked then cover with the lid to keep the food warm. Overcooking the porridge will cause the seafood to dry up and become rubbery.
Garnish and serve
One good thing about this dish is that you do not have to plate it! The claypot doubles as a cookware and rustic tableware and it also helps to keep the food at the perfect temperature down to the last serving.
Simply serve and sprinkle some chopped celery leaves or spring onions and your dish is ready!
Now that was quite a simple recipe, wasn’t it? You can also swap the seafood for other ingredients to adapt it to your taste!
The claypot porridge is extremely creamy and thick, a texture that is hard to achieve from normal rice. Hence, be sure to use the Shokaku Premium Musenmai USA Calrose rice if you would like to achieve the same results.
It also has a rich and umami sweet flavour from the flounder powder, seafood, and other seasonings that is addictively delicious and comforting. You will find yourself unable to stop at one bowl!
This article is brought to you by USA Rice Federation and Tong Seng Produce Pte Ltd.