1/2 cup pearl couscous
1 scallion, finely chopped
3 tbsp olive oil
1/4 of a yellow onion, finely chopped
2 cloves of garlic, finely chopped
1/2″ knob of ginger, peeled and finely chopped
3 cups long grain rice, rinsed 3 times
2.5 cups water
1.5 cup full-fat unsweetened coconut milk
2 tsp hondashi stock powder (can be omitted if vegetarian)
2 tbsp butter
1.5 tsp salt
1 tsp white pepper
Equipment: Sauté pan with lid, slotted spoon, heatproof bowl, chef knife
- Put the olive oil in the pot and turn your burner to medium. Once the oil is loose and shimmering, add the couscous and toast until golden brown.
- Remove the couscous to your heatproof bowl, leaving as much oil in the pot as possible. Turn the heat to medium-low and add your scallion, onion, garlic and ginger. Cook until softened, but not browned.
- Add the rest of your ingredients, stir well and bring to a boil over medium-high heat.
- Once fully boiling, stir one more time and scrape any sticking rice off of the bottom to prevent clumping and burning. Turn the heat to as low as possible and cover with the lid. Simmer for 15 minutes.
- Remove the pot from the heat and let it sit covered for 15 more minutes. After the time has elapsed, fluff the rice with your slotted spoon until all the grains are separated as much as possible and serve!
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