When I was in SM Baguio there was a restaurant selling clay pot rice I simply had to try the clay pot called in competitive instinct, however, when the ordered arrived we realized they seem to be confusion between clay pot rice and hot pot rice, practically, it was like comparing a person riding a carabao and a person carrying a carabao.
In a hotpot, ingredient was cooked and then served inside the hot pot to the customers, as for clay pot the art of cooking style that allows for cooking just about anything you like slowly and gently while retaining the juices and flavor. The best way to cook it is of course in a clay pot over the charcoal fire stove, but knowing what pot to use, knowing the duration of time cooking the food vary with different ingredient like meat,chicken, lamb etc. This come painstakingly through trial and error observation and years of experiences as a chef. Our Singapore clay pot rice ends to be somewhat greasy and has always a crispy with a little burnt layer of rice underneath (this is the best part which I love the most to enjoy the burn rice or “Sinangag”) the clay pot itself black and burnt as an evidence of prolong usage over a slow fire. This is what I distinguished between”real" clay pot rice from the common commercial "normal rice served in clay pot." version.
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