Steamed white rice is a staple in Cantonese cuisine, a way to fill out barbecued meats, steamed fish, or stir fries. Rice is also the central ingredient in elaborate chao fan, fried rice dishes, which far exceed what one would find in the corner takeout shop.
Bao zai fan, or clay pot rice, consists of rice cooked in a ceramic casserole dish of sorts topped with other ingredients and served in the cooking vessel. Popular varieties include spare ribs (pai gu bao zai fan) and Chinese sausage with preserved meat (la wei bao zai fan). Then there's congee, rice porridge, a breakfast staple often eaten with such intensely flavored items as fermented tofu or preserved eggs.