Rice, fried rice, forbidden fried rice 1 Rice, fried rice, forbidden fried rice 3

1 head garlic (about 12 cloves), cloves peeled

2 tablespoons vegetable oil, plus more for drizzling

2 cups black rice (13 ounces)

2 cups water

¼ pound lean bacon, coarsely chopped

1 medium onion, cut into ½ inch dice

salt and freshly ground white pepper

4 scallions, coarsely chopped

  1. Preheat the oven to 350*. Put the garlic cloves in a double sheet of foil and drizzle with vegetable oil.  Seal the foil around the garlic and bake for about 1 hour, until the garlic is soft and caramelized.  Let cool, then refrigerate overnight.
  2. Meanwhile, in a saucepan, cover the black rice with the water and bring to a boil. Cover and cook over low heat for about 20 minutes, until the water is absorbed and the rice is just tender.  Remove from the heat and let stand, covered, for 10 minutes.  Spread the rice on a large rimmed baking sheet and let cool to room temperature.  Cover and refrigerate overnight.
  3. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
  4. Pour off all of the fat in the skillet and add the 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.  Stir in the bacon, black rice and roasted garlic and stir fry over moderately high heat until warmed through, about 3 minutes.  Stir in the soy sauce and season with salt and white pepper.  Transfer to bowls, garnish with the scallions and serve right away.

from Sang Yoon, Food and Wine Magazine, February, 2010

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