Well hello there!
I know, I’ve been MIA for a few months. Life. It happens, you know?
What have I been doing? Ummmm…well, I decided to redecorate my home.
Or, as my clever husband says, “Decorate” our home.
Ain’t he the funny one?
It’s pretty truthful, though. We’ve been in our house for 9 years. NINE YEARS. I guess it’s time we moved in, huh? I’ve been busy painting rooms, repainting rooms, and getting pictures together to finally hang on walls.
NINE YEARS, people. No photos on walls. Such a shame.
What is even more of a shame is that I’ve had this recipe since December, with every intention of giving it to all you New Years Eve partiers as a go-to hangover cure. I guess I fell behind.
At least I didn’t wait nine years to give it to you.
Enjoy this one! It takes a lot of time to make, but it’s totally worth it in the end. All this salty goodness first thing in the morning? Yes, please.
- 1 cup short-grain rice (I used brown rice)
- 2 cups chicken stock (preferably homemade)
- 1 3-inch piece of ginger, peeled and roughly chopped
- 4 slices bacon
- soy sauce and salt, to taste
- ¼ cup crispy chopped bacon
- ¼ cup minced green onions
- ½ cup roasted peanuts
- sesame oil, for drizzling (optional)
- Rinse rice through a strainer and place in a large stock pot. Add the chicken stock and place over
- high heat until rice boils. Add about 4 cups of water to the pot, and turn heat down to low.
- Partially cover the pot, and simmer for about 1½ hours. Stir frequently so rice doesn't stick, and add water (up to 2 cups), as rice cooks down.
- Add ginger and bacon, and simmer for about another hour. This should have the consistency of porridge; if it looks thick, just add some more water.
- Remove bacon and spoon into bowls.
- Garnish with chopped bacon, green onions, and peanuts.
- Drizzle with soy sauce and sesame oil (optional).
** Linked to Place of My Taste **