"They're all popovers!
Bridget Hallinan, staff writer.Hung's Clay Pot Rice.
“Cooking Hung Huynh’s Clay Pot Rice is all about listening.Once you hear the rice gently snapping and sizzling against the bottom of the covered pan, you know you’re ready to take it off the heat.I always use an enameled cast-iron casserole (though one day I will cook this dish in a clay pot!
), and it simply always delivers the most delicious, comforting meal.Tender, perfectly steamed grains of rice, studded with savory mushrooms, scallions, ginger, and garlic, resting above a crispy, even satisfyingly crunchy, bottom layer of rice.
I often omit the bacon and add in more mushrooms, but the recipe works beautifully whether laced with crispy pork or just veggies.” —.
Kelsey Youngman, food editor.Hickman's work has been published in Eating Well, Simply Recipes, The Kitchn, Taste of Home, Stacker, Eat This, Not That!, Reader’s Digest, INSIDER, and others.
She has worked in editorial and social media positions over the past decade, developing digital content strategies for award-winning publications and brands.She also writes Cellar Notes, a Substack newsletter dedicated to making wine accessible for people who love it, but don’t get it.
Her passion is in elevating people’s experiences when they gather around a table and share a bottle of wine.. Education.Hickman received a Diploma of Wine, Gastronomy, and Management from Le Cordon Bleu London.