+
0 (0)

Lunch, Mains

Hammam Bay Leaf Rice

Hammam Bay Leaf Rice
Silvia Razgova / For The Times

One of the things Angela Dimayuga loves most about California is the scent of eucalyptus in the air. She captures it in this rice dish by perfuming it with both ground dried bay leaves and fresh ones. That aroma also ... Read more

Total time: 45 minutes | Serves 6
  • 6 dried bay leaves
  • 1½ cups Japanese sushi rice
  • ½ cup red quinoa
  • 6 fresh bay leaves, plus more for garnish
  • ½ cup ghee or unsalted butter, room temperature
  • Kosher salt
  • Dill sprigs, for serving
  • Soy-Cured Egg Yolks (see recipe)

Step 1Use a spice grinder or mortar and pestle to grind the dried bay leaves into a fine powder.

Step 2Place the rice and quinoa in a rice cooker bowl and add enough cold water to cover by an inch. Massage the rice and quinoa with your hands, then carefully pour out the water, leaving the rice mixture behind. Repeat until the water runs clear, about 2 more times. Add the fresh bay leaves, dried bay leaf powder and 3 cups water. Stir well, then put the bowl in the rice cooker and set to cook.

Step 3Just before serving, pour the ghee over the rice and quinoa. Use a rice paddle to loosen the rice-quinoa mixture and mix until the ghee is evenly incorporated. Season to taste with salt, then spread on a serving platter and scatter dill on top. Nestle the egg yolks in their shells into the mixture, if using. Garnish with more fresh bay leaves, instructing your guests to not eat them. Serve immediately, giving each guest one yolk with an equal portion of rice and telling them to tip the yolk onto the rice and mix it in before eating.

Variations

Stovetop Bay Leaf Rice and Red Quinoa

If you don’t have a rice cooker, you can make this on the stovetop. In step 2, use a large saucepan instead of a rice cooker bowl. Bring the mixture to a boil over medium-high heat uncovered, then cover, turn the heat to the lowest possible setting, and cook until the rice and quinoa are cooked through, 17 to 20 minutes. Proceed as above.

Note: Make ahead: The rice mixture in the rice cooker can be kept on the warm setting for up to 4 hours before the ghee is added.

HAVE YOU TRIED


Mock Green Goddess
Mock Green Goddess

Radicchio salad with mustard vinaigrette
Radicchio salad with mustard vinaigrette

Nook Bistro's Caesar salad
Nook Bistro's Caesar salad

Sicilian rum cake (Cassata)
Sicilian rum cake (Cassata)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Lunch

Pork and Pineapple Adobo Roast with Pickled Pineapple Salad
Dry-aged Burger with Gruyère and Homemade Garlic Mayonnaise
Sichuan Chile Hanger Steak
Kismet’s Chard and Leek Matzo Ball Soup