Japanese Rice with Salted Peanuts and Scallions
Makes 4 bento servings
INGREDIENTS
- 2 cups short-grain Japanese rice
- 5 tablespoons salted peanuts
- 2 scallions, sliced thinly across
- 1 teaspoon peanut oil
- Kosher salt and freshly ground black pepper
METHOD
Lightly rinse the rice in a sieve until all the rice is wet. Put it in a 6-cup saucepan with 2 cups water and let it soak for 30 minutes.
Crush the peanuts lightly to the size of whole peppercorns. This is easy to do by pressing a small, heavy saucepan on the peanuts with a rocking motion.
Stir the rice well and place the saucepan over high heat. Let the rice come to a boil. Stir it again and turn the heat down as low as possible. Cover the saucepan with a tight-fitting lid and let simmer for 11 minutes. Move the rice off the heat and let it sit, covered for 5 minutes.
Transfer the rice to a bowl, stir well, and let cool for 10 minutes. Fold in the peanuts, scallions, oil, and season with salt and pepper to taste. Shape the rice in a mold.
ASSEMBLY
Choose a simple, colorful plate that contrasts in both shape and color with the rice.
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