I love "watery rice," which is what my mom called it. This version is more savory, made with chicken stock and topped with bacon. It's hardy and comforting.
- 3/4 cups short-grain rice
- 1/4 cup sweet rice
- 4 cups chicken stock
- 4 cups water
- 3 thin slices of ginger about 2" long
- 1/4 tsp sesame oil
- 3 shiitake mushrooms
- 3 thick slices bacon, sliced
- 1 shallot, sliced
- 1 corn, kernels only
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
Wash rice and put it in a two quart pot with stock and water over high heat. Add ginger and sesame oil. Bring to a boil, and then reduce heat to medium-low and simmer vigorously for about 1 hour, stirring occasionally. If the rice starts to dry out, lower the heat to low and cover.
Discard the mushroom stems and slice the caps. In a large pan over medium-high heat, saute the mushrooms, bacon, shallots, and corn. Cook until brown.
Add the bacon mixture to the rice and stir to combine.
Ladle out bowls. Top with green onions and cilantro.