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Gallery Cilantro Rice Bowl with Poached Eggs and Greens Credit: Chris Simpson Recipe Summary prep: 30 mins total: 8 hrs 35 mins Servings: 4
Ingredients Pepper Vinegar: 1 cup unseasoned rice vinegar 1 1/2 teaspoons kosher salt 1 teaspoon sugar 1 clove garlic, thinly sliced 2 small Scotch-bonnet or habanero peppers, sliced into thin rings Rice Bowl: 1 cup long-grain white rice 1 tablespoon extra-virgin olive oil Kosher salt 1/4 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice 4 large eggs 1 1/2 cups watercress, baby arugula, or other spicy greens 4 radishes, thinly sliced 1 scallion, thinly sliced Grenadine Sea Salt Canouan Blend nutmeg-cinnamon sea salt (optional, see Cook’s Note), for serving
Cook’s Notes The Canouan blend from Grenadine Salt gives warmth to poached eggs; however you can substitute any plain flaky sea salt instead.
Gallery Cilantro Rice Bowl with Poached Eggs and Greens Credit: Chris Simpson
Recipe Summary prep: 30 mins total: 8 hrs 35 mins Servings: 4
Gallery
Cilantro Rice Bowl with Poached Eggs and Greens Credit: Chris Simpson
Cilantro Rice Bowl with Poached Eggs and Greens
Credit: Chris Simpson
Cilantro Rice Bowl with Poached Eggs and Greens
Recipe Summary prep: 30 mins total: 8 hrs 35 mins Servings: 4
Recipe Summary
prep: 30 mins total: 8 hrs 35 mins
Servings: 4
prep: 30 mins
total: 8 hrs 35 mins
prep:
30 mins
total:
8 hrs 35 mins
Servings: 4
4
Ingredients
Ingredients
1 cup unseasoned rice vinegar 1 1/2 teaspoons kosher salt 1 teaspoon sugar 1 clove garlic, thinly sliced 2 small Scotch-bonnet or habanero peppers, sliced into thin rings
1 cup long-grain white rice 1 tablespoon extra-virgin olive oil Kosher salt 1/4 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice 4 large eggs 1 1/2 cups watercress, baby arugula, or other spicy greens 4 radishes, thinly sliced 1 scallion, thinly sliced Grenadine Sea Salt Canouan Blend nutmeg-cinnamon sea salt (optional, see Cook’s Note), for serving
Directions
For the Pepper Vinegar: Combine vinegar, kosher salt, sugar, garlic, and peppers in a glass jar. Cover and refrigerate overnight, or up to 1 month.
For the Rice Bowl: In a saucepan, bring rice, oil, 1 1/2 cups water, and 1 teaspoon kosher salt to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and fluffy, 15 to 17 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Spoon into serving bowls.
Crack eggs into a bowl. Fill a medium straight-sided skillet with 2 inches water. Bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon and blot on a folded paper towel. Add an egg to each rice bowl; top with watercress, radishes, and scallion. Drizzle with pepper vinegar and season egg with sea salt; serve.
Cook’s Notes The Canouan blend from Grenadine Salt gives warmth to poached eggs; however you can substitute any plain flaky sea salt instead.
Cook’s Notes
The Canouan blend from Grenadine Salt gives warmth to poached eggs; however you can substitute any plain flaky sea salt instead.
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All Reviews for Cilantro Rice Bowl with Poached Eggs and Greens
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All Reviews for Cilantro Rice Bowl with Poached Eggs and Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
