Bacon and Rice
Jasmine rice, fluffy and separate, with crisp bacon bits on top and the bacon fat folded through the rice. Two ingredients that taste like a lot more than two.
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Method
Rinse the rice
Cover the rice with cold water in a bowl, swirl with your hand, pour off the cloudy water. Repeat three or four times until it runs mostly clear. Drain well.
Cook the rice
Rice, water and salt into a pot with a tight lid. Bring to a boil uncovered, drop to the lowest heat, cover, and cook 15 minutes without lifting the lid. Turn off the heat and leave it covered for 10 more minutes.
Cook the bacon
While the rice steams: cold pan, medium heat. Add the bacon and cook 8–10 minutes, stirring now and then, until deep brown and crisp. Scoop onto a paper towel. Keep 2 tablespoons of the fat in the pan.
Season the rice
Fluff the rice with a fork. Drizzle the warm bacon fat over it and fold through gently so every grain gets a little shine.
Plate
Rice in a bowl, a generous pile of bacon on top, green onion, a crack of pepper, sesame seeds if you like. Soy sauce on the side.
Things we learned
- Rinsing jasmine rice takes off the surface starch so the grains stay separate instead of gluey.
- Starting bacon in a cold pan renders the fat slowly — crispier bacon, less curling.
- Pull the bacon a shade lighter than you think. It keeps cooking on the paper towel.