Servings: 2 servings
1 cup long-grain rice
4 to 4½ cups broth of choice (homemade or store-bought)
Kosher salt, as needed
To Garnish (optional)
Handful of fresh herbs, such as spicy arugula, shiso, cilantro, chives or chive blossoms
One 2½-inch piece fresh of ginger, peeled and sliced into matchsticks
2 cooked eggs (poached, sunny-side up or boiled and sliced)
2 scallions, sliced, white and green parts
3 tablespoons bonito flakes (found in Asian markets)
1. Place the rice in a medium bowl and add water to cover by at least 2 inches. Cover with a kitchen towel and leave to soak overnight. Rinse and drain well, then divide the rice between two small freezer bags. Label and seal, then place in the freezer. Freeze at least overnight or for up to six months.
2. Remove the rice from one bag, place it in a saucepan and add 4 cups of the broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Season with salt and continue cooking until the rice has broken down into a viscous texture, 20 to 30 minutes, adding more broth to thin it if you like (it will thicken upon cooling). Serve hot topped with your choice of garnishes.