Simple yet satisfying: ‘Golden fat rice’. – Pictures by CK Lim
KUALA LUMPUR, June 17 — There are times when we need to ease up on our weekend gluttony. After last week’s indulgent abalone and cabbage insuperior stock gravy, I find myself longing for something simpler yet still satisfying.
As I often do, I turn to my pantry and fridge for ideas.
In the larder, a half full rice bin that needs emptying. These are filled with my favourite parboiled long-grain rice. In the fridge, I always have a packet or two of Chinese sausages; these are great for a rainy day.
Chinese sausages will add plenty of flavour to your humble rice dish.
And in the freezer, some pork lard, already cut into cubes. In the same container, some precious "off cuts” that are pure manna; I tend to save the fat from pork belly and other fatty cuts of meat when I happen to be using only the leaner portions.
This has the makings of a complete meal, with only three main ingredients. I can already foresee how the grains of rice get plenty of flavour from the oils of the Chinese sausage and lard cubes.
Just the thought of this humble and hearty dish is enough to whet my appetite. Indeed, this flavourful "golden fat rice” will thrill even the most jaded of taste buds.
Mix it up with a variety of Chinese sausages such as the spicier Sichuan ‘málà’ sausage.
GOLDEN FAT RICE
I love using parboiled rice as less water is required for cooking. The result is steamed long-grain rice that is light and fluffy, yet retaining a little bit of a bite (but nothing as toothsome as say, brown rice).
Chinese sausages will add plenty of umami and nuance to your humble rice dish. There are many varieties of Chinese sausages so mix it up for greater depth of flavour.
From the classic Cantonese lap cheong to the spicier Sichuan málà sausage, pairing contrasting flavours can work well here as they meld together with the rice. If you can get it, the hóng cháng, a savoury red sausage from northeastern China, will add a smoky note to your rice.
Use pork lard or save the fat from pork belly and other fatty cuts of meat.
Ingredients
5 cups* parboiled long-grain rice
5½ cups* water
A pinch of salt
2 Chinese sausages, sliced
200g pork lard, diced
1 litre water
Light soy sauce to taste
* Cups here refer to the measuring cup that comes with your rice cooker.
Method
Rinse the parboiled rice until the water runs nearly clear. Add to the rice cooker pot along with water and a pinch of salt.
Finally add the discs of Chinese sausages, making sure to spread them out evenly. Switch on the rice cooker and select the appropriate setting to cook the rice.
While the rice is cooking, prepare the pork lard by first blanching them in a pot of boiling water. The lard cubes are ready once the water returns to a rolling boil again.
Steamed parboiled long-grain rice.
Drain and rinse the cooked lard cubes under running water. Dry these with kitchen paper towels to absorb any excess water. Be thorough here as any moisture will cause the hot oil to sputter when you add lard cubes to it.
Heat an empty wok over medium heat. You do not need to add any oil as the lard will release oil when the fat renders. Once the wok is hot enough, add dried lard cubes.
When the fat from the lard begins rendering (i.e. releasing oil), reduce the heat to low. Monitor closely and remove from the wok once the lard cubes have turned golden brown. Set aside.
When the rice has finished cooking, allow it to rest for about 10 minutes. Remove the cooked slices of Chinese sausage and set aside before fluffing the rice gently but thoroughly with the rice ladle.
Ladle the rice, now slick with the flavourful oils of the sausages, onto individual bowls or dishes. Top with a layer of the Chinese sausage and fried pork lard. Season with light soy sauce to taste and serve immediately.
The grains of rice get plenty of flavour from the oils of the Chinese sausage and lard cubes.
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