How to fake the rice part of Hainanese Chicken Rice

Hainanese chicken rice has to be one of my absolute favorite dishes in the world. Prepared properly, the chicken is tender and fragrant, with a refreshing layer of translucent chicken skin (to some this might sound gross but it is totally delightful). But my favorite part of Hainanese chicken rice is actually the rice -- made with chicken stock and chicken fat from cooking the chicken.

Since I just don't have the time or motivation to cook a whole chicken, I set out to fake just the rice part of the dish last night. And it turned out pretty good! This rice would make a good accompaniment to grilled pork, sautee greens, or ... chicken, of course.

Hainanese Rice Pilaf

2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 tablespoon ginger, finely minced

2 cups of short grain Japanese rice
3 cups organic chicken stock (I use Pacific Brand from Whole Foods)
1/2 of a pork boullion cube

In a medium stock pot over medium heat, melt butter with vegetable oil. Add the garlic and ginger, stir until fragrant but not burnt. Add the rice to the mixture and cook over medium heat, stirring constantly until some of the rice is a little brown and toasted.

Add 3 cups of warm chicken stock to the pot and the half of pork boullion cube. Cover tightly and turn the heat down to a bare simmer. Cook undisturbed (don't peek!) for 25 minutes.

Fluff it up with a fork and serve.