In Meizhou, we were served rice from small clay bowls. We were told that the Hakka often steamed rice in small lidded clay bowls with brown glazed interiors and unglazed exteriors. Back home, I tried Chinese porcelain rice bowls and found that they worked, too.
If you own a large stacked steamer, this method is a neat way to steam individual bowls of rice. Simply rinse the rice, place equal portions of rice and water in each bowl, and steam until tender. It’