Casserole rice and boiled rice is no difference in essence, casserole rice is actually boiled rice, just in different areas called different, initially boiled rice from the original Guangdong, with a history of 2,000 years, and later introduced into the northern part of the boiled rice, because it is a casserole boiled out of rice, so boiled rice was called casserole rice, the two essentially is no difference.

There are many ways to make boiled rice, and different ingredients make different food, so boiled rice can also be called slippery chicken rice, eel rice, field chicken rice and other names, all made in a casserole dish, so it is also known as the casserole rice, boiled rice has a sweet taste, lingering between the teeth, so that people will savor it.

Characteristics of Casserole Rice:

The rice of Casserole Rice is characterized as being dry, chewy and fragrant, so the rice needs to be soaked in advance to absorb all the water, and the amount of water used to cook the rice should be less, so that it is easy to cook the texture of the rice as in Casserole Rice.

All the ingredients of the side dishes are fried once in the pot, not only cooked in advance, but also absorbed the oil, boiled rice, the flavor of the ingredients is more likely to follow the grease soaked into the rice, so that the rice contains ingredients fresh aroma, full of oily translucent, especially absorbed the flavor of the preserved sausage, quite tantalizing.