Forbidden Rice Congee with Corn, Pancetta and Balsamic Drizzle

 


Make a place at the breakfast table for congee – a creamy rice porridge. This forbidden rice (black rice) version is a unique way to start to the day, loaded with corn, salty pancetta, shredded Gruyere and an unexpected seasoning – ground nutmeg. It’s a welcome balance of nutty, sweet and oh-so-savory, drizzled with a tangy balsamic glaze to finish.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Forbidden rice 1 cup 1. Bring rice, stock and water to boil in large saucepan. Reduce heat to medium-low; cover and simmer 1 1/2 to 2 hours until rice is tender and most of the liquid has been absorbed. Season congee with nutmeg, sea salt and pepper; cook 3 to 4 minutes longer. Stir in 1/4 cup of the cheese until melted.

2. Cook pancetta in large skillet on medium heat until crisp. Add corn; cook and stir 2 to 3 minutes. Drain mixture on paper towel-lined plate. Set aside.

Kitchen Basics® Original Chicken Stock 4 cups
Water 2 cups
McCormick Culinary® Ground Nutmeg 1/4 teaspoon
McCormick Culinary® Mediterranean Sea Salt Coarse Grind 1/4 teaspoon
McCormick Culinary® Pure Ground Black Pepper 1/4 teaspoon
Gruyere cheese, shredded, divided 1/2 cup
Sliced pancetta, finely chopped 3 ounces
Frozen corn kernels, thawed 1/2 cup
Green onions, sliced 1/4 cup
Balsamic glaze 2 tablespoons
Ingredients Quantities Instructions
Forbidden rice 6 cups 1. Bring rice, stock and water to boil in large saucepan. Reduce heat to medium-low; cover and simmer 1 1/2 to 2 hours until rice is tender and most of the liquid has been absorbed. Season congee with nutmeg, sea salt and pepper; cook 3 to 4 minutes longer. Stir in 1/4 cup of the cheese until melted.

2. Cook pancetta in large skillet on medium heat until crisp. Add corn; cook and stir 2 to 3 minutes. Drain mixture on paper towel-lined plate. Set aside.

Kitchen Basics® Original Chicken Stock 6 quarts
Water 3 quarts
Nutmeg, Ground 1 1/2 teaspoons
Sea Salt, Mediterranean Coarse Grind 1 1/2 teaspoons
Black Pepper, Pure Ground 1 1/2 teaspoons
Gruyere cheese, shredded, divided 3 cups
Sliced pancetta, finely chopped 18 ounces
Frozen corn kernels, thawed 3 cups
Green onions, sliced 1 1/2 cups
Balsamic glaze 3/4 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 340 kcal


Total fat 12 g


Saturated fat 5 g


Cholesterol 32 mg


Sodium 824 mg


Carbohydrate 41 g


Dietary fiber 3 g


Protein 17 g


Plating Instructions: To serve, spoon congee into serving bowls. Top each with corn and pancetta mixture, remaining 1/4 cup cheese and green onions. Drizzle with balsamic glaze.

Chef's Tip: Forbidden rice or black rice is an heirloom rice varietal from China treasured for its delicate, roasted nutty taste, soft texture and deep purple-black hue after cooked. Serve plain or use in pilafs, stir fries, salads or rice pudding. Forbidden rice can be found in natural food stores, the organic and Asian section of some supermarkets or online specialty stores.

Make Ahead Tip: Congee can be prepared a day ahead up to Step 1. Cover and refrigerate congee in large saucepan. Reheat, uncovered, on medium-low heat, stirring occasionally and adding additional stock or water to reach desired consistency, if needed. Continue as directed in Step 2 and Step 3.

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