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.
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.
