Make a place at the breakfast table for congee–a creamy rice porridge. This forbidden rice (black rice) version is a unique way to start to the day, loaded with corn, salty pancetta, shredded Gruyere and an unexpected seasoning–ground nutmeg. It’s a welcome balance of nutty, sweet and oh-so-savory, drizzled with a tangy balsamic glaze to finish.
Bring rice, stock and water to boil in large saucepan. Reduce heat to medium-low; cover and simmer 1 1/2 to 2 hours until rice is tender and most of the liquid has been absorbed. Season congee with nutmeg, sea salt, and pepper; cook 3 to 4 minutes longer. Stir in 1/4 cup of the cheese until melted.
Cook pancetta in large skillet on medium heat until crisp. Add corn; cook and stir 2 to 3 minutes. Drain mixture on paper towel-lined plate. Set aside.
Spoon congee into serving bowls. Top each with corn and pancetta mixture, remaining 1/4 cup cheese and green onions. Drizzle with balsamic glaze.
Forbidden rice or black rice is an heirloom rice varietal from China treasured for its delicate, roasted nutty taste, soft texture, and deep purple-black hue after cooked. Serve plain or use in pilafs, stir-fries, salads, or rice pudding. Forbidden rice can be found in natural food stores, the organic and Asian section of some supermarkets or online specialty stores. Make Ahead Tip: Congee can be prepared a day ahead up to Step 1. Cover and refrigerate congee in large saucepan. Reheat, uncovered, on medium-low heat, stirring occasionally and adding additional stock or water to reach desired consistency, if needed. Continue as directed in Step 2 and Step 3.