Hung's Clay Pot Rice

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup short-grain rice (7 ounces)
• 2 cups mixed mushrooms such as oyster and stemmed shiitake mushrooms, quartered if large (we used cremini and button, personal preference)
• 2 scallions, coarsely chopped
• 1 tablespoon low sodium soy sauce
• 1 teaspoon low sodium soy sauce
• salt
• fresh ground pepper
• 2 thick slices fatty bacon, cut into 1/2-inch dice (1/2 cup)
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1/2 cup ginkgo nuts (optional*)
• 1 cup water
• 1 tablespoon vegetable oil

Recipe

• 1 in a bowl, cover the rice with water and let soak until the grains turn , about 1 hour; drain the rice.
• 2 in another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
• 3 in a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
• 4 add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• 5 add the soaked rice and stir to coat with the fat.
• 6 add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce.
• 7 bring to a boil over moderately high heat.
• 8 drizzle the oil around the edge of the pot so it runs down the insides.
• 9 cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes.
• 10 raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
• 11 remove the pot from the heat and let stand, covered, for 5 minutes.
• 12 fluff the rice with a fork and serve.
• 13 *ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in chinese markets.