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Bay leaf spa rice
Filipino bay leaf spa rice with coarsely chopped dill and served in adorable soy-cured egg yolks and eggshells.
SERVES
4
TO
6
Ingredients
- 5 dried bay leaves plus fresh bay leaves, for garnish
- 1 pinch kosher salt, plus more to taste
- 1-1/2 cups (285 g) uncooked jasmine rice
- 2 tablespoons butter
- 5 sprigs fresh dill, coarsely chopped
- 4 to 6 Soy-Cured Egg Yolks and eggshells (page 173)
Directions
- In a spice grinder, combine the bay leaves and salt. Crumble the bay leaves with your fingertips, then pulse and blend until the mixture becomes a fine powder. Use your fingertips or a clean dry pastry brush to remove the powder from your spice grinder.
- Wash the rice (see How to Cook Rice, page 71) and submerge in 1-1/4 cups water. Add the bay-leaf salt to the water. Cook the rice and let rest for 15 minutes (see How to Cook Rice, page 71).
- Add the butter and fluff the grans. Transfer to a serving platter and sprinkle the dill over the rice.
- Dimple the rice with an eggshell to create little wells. Make sure there is one yolk per person. Drain the yolks of curing liquid and present them in eggshells, nestled in the wells in the rice and surrounded by fresh bay leaves.
