Tomato Rice with Pancetta Bits topped with Negi and Mitsuba by Elektra Chan Guo Baobei -
https://www.facebook.com/groups/platepalate/permalink/750070168380619/
https://www.facebook.com/groups/platepalate/permalink/750070168380619/
Recipe - For 4pax
Remove the top and the bottom stem of a medium size tomato.
Wash 2 cups of rice. Place the rice in the rice pot and add the appropriate level indicated in the pot. Remove 6 tbsp of water from the pot (for the water amount of the tomato), then add 3/4 tsp salt, 1/4 grounded black pepper, 2 tsps olive oil and crumbled pancetta bits and mix well. Place the tomato in the pot and start cooking.
Wash 2 cups of rice. Place the rice in the rice pot and add the appropriate level indicated in the pot. Remove 6 tbsp of water from the pot (for the water amount of the tomato), then add 3/4 tsp salt, 1/4 grounded black pepper, 2 tsps olive oil and crumbled pancetta bits and mix well. Place the tomato in the pot and start cooking.
After one hr, toss the rice lightly with the rice paddle den close lid and keep warm for another 10mins.
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