Prep time 20 minutes
200g short grain rice 1.8Ltr water
Salt to taste
3 tbsp soy sauce
2 tbsp brown sugar
4 spring onions
200g piece smoked bacon 80g butter, unsalted
Small bunch chopped chives
Place the rice in a pot and cover with the water, season the water with salt and place on the stove. Cook the rice for around 30 minutes or till it looks like a traditional porridge. Once done add the butter and the chives, and stir in.
Leave the rice to set uncovered for around 5 to 10 minutes.
Chop the bacon into medium sized chunks. Place the cubes into a
pan and cook over a medium heat till golden brown and crispy.
Add the soy and sugar to the pan with the bacon and cook till it looks like a loose syrup.
Chop the spring onions, greens, and all, on a bias. Place the rice in a deep plate, add a raw egg yolk to the centre of the plate and drizzle over the syrup and bacon chunks, top with spring onions and serve