Chef’s tip. This rice dish is a great recovery dish after a long run, ride, or just dinner.
This is something that can easily be thrown together with a little planned prep.
To make ahead of time. Cool a batch of this rice on a parchment paper lined tray and then store in a container in the refridgerator for up to 4 days.
Serves 2-4 people
Ingredients for the Rice:
- 2 tbsp vegetable oil
- 1 pint of rice (sushi rice works best)
- 4 pints stock (chicken,vegetable, or seaweed)
- 1 shallot (small diced)
- salt to taste
Other Ingredients -
- 4 each eggs
- 1 bunch of cilantro
- 4 tbsp dried seaweed ( wakame, or other)
- 2 tbsp sliced chives
- 2 tbsp sesame dressing (see below)
- salt to taste
Heat a medium size pot over medium low heat. Add the oil and gently sweat the shallot trying to avoid getting any color on them. Now, add the rice and stir to coat in the oil and shallot. Next, add a quarter of the stock, raise the heat and stir frequently. After about 10 minutes add another quarter of the stock. Continue stirring and when the stock has been absorbed add the last addition of the stock. Now, cook until your desired consistency and texture has been reached. I prefer a more porridge like texture. Season with salt to taste.
To make ahead of time. Cool a batch of this rice on a parchment paper lined tray and then store in a container for up to 4 days. You can rewarm the porridge with a bit more stock.
Prepare a bowl with iced water (the ice bath)
Fill a medium saucepan with warm water and 2 Tbsp of salt (helps peel the eggs)– you'll want to fill it about 2/3 full. Add the eggs and bring the water to a boil for 5 minutes. Then move the eggs to the ice bath and wait 1 minute. When cool to the touch peel the eggs and chill or use now.
- 3 tbsp rice vinegar
- 2 tbsp dark sesame oil
- 1 tbsp canola or light olive oil
- splash of soy sauce
- 2 tbsp sesame seeds (toasted)
- 1 tbsp minced cilantro
Mix all the ingredients together to form a broken vinaigrette. Taste seasoning and adjust if needed.
Add a ladle of the hot porridge into a serving bowl. Top with one or two peeled eggs, the cilantro sprigs, and dried seaweed. Next, add the sesame vinaigrette to the dish and mix together. enjoy!