This ceramic dish from Korin can go in the oven and get really hot.  In this case,  the rice was put onto it while still cold, and then put onto the stove to where the temperature was brought up over medium heat.  It crisped up the rice really nicely, and it reminded me of two things. In the old days when rice was cooked in pot on the stove versus the electric rice cookers we have today, there would sometimes be a crispy layer of rice on the bottom of the pot.  This was my favorite kind of rice to make a musubi, or rice ball, with.  The second thing I was reminded of was bi bim bap, the Korean dish that gets tossed with vegetables and meat, usually an egg on top .  This first attempt I know will lead to other experiments using this method of making "koge" rice.