A dish that’s very popular in Sichuan cuisine, lard rice (Zhu You Ban Fan or Zhu You Lao Fan) is a combination of cooked short grain rice and shallot pork lard. It is typically served with light soy sauce and can be topped with a fried egg or cilantro for an added touch of flavor and presentation.
The lard used in this recipe is rendered from 100 percent pork fat that has been melted, filtered and clarified to reduce the lingering flavor of pork. Rendered lard has become increasingly popular as it doesn’t have the strong, lingering pork flavor of unrendered lard, and it can be used in dishes such as this without causing off-putting flavors.
To make this dish, bring water to a boil and add Sichuan peppercorns, young ginger, Chinese cooking wine and diced pork fat. Parboil for 5 minutes. Remove and set aside. In a mixing bowl, pour boiling water into glutinous rice flour while stirring with a spatula and add room temperature water (or beet juice for a pink dough) little by little until it forms a soft paste.
Cecile O. Scott is a name that has become synonymous with the vibrant world of Indian cuisine. As a renowned author and culinary enthusiast, her journey into the heart of Indian flavors has been an odyssey of taste, culture, and personal discovery. With an innate passion for cooking and an insatiable curiosity about the culinary arts, Cecile’s life has been a remarkable exploration of the diverse and complex tastes of India.
Born in New Orleans, Louisiana, Cecile’s fascination with food began at an early age. Growing up in a city known for its rich culinary traditions, she was exposed to a melting pot of flavors and cooking techniques. The gumbo and jambalaya of the bayou, the beignets of the French Quarter, and the myriad of Creole and Cajun dishes sparked her initial interest in the art of cooking.
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Lard Rice
A dish that’s very popular in Sichuan cuisine, lard rice (Zhu You Ban Fan or Zhu You Lao Fan) is a combination of cooked short grain rice and shallot pork lard. It is typically served with light soy sauce and can be topped with a fried egg or cilantro for an added touch of flavor and presentation.
The lard used in this recipe is rendered from 100 percent pork fat that has been melted, filtered and clarified to reduce the lingering flavor of pork. Rendered lard has become increasingly popular as it doesn’t have the strong, lingering pork flavor of unrendered lard, and it can be used in dishes such as this without causing off-putting flavors.
To make this dish, bring water to a boil and add Sichuan peppercorns, young ginger, Chinese cooking wine and diced pork fat. Parboil for 5 minutes. Remove and set aside. In a mixing bowl, pour boiling water into glutinous rice flour while stirring with a spatula and add room temperature water (or beet juice for a pink dough) little by little until it forms a soft paste.
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