Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
(12-ounce) bunch.—stems and inner ribs removed, leaves coarsely chopped.
kecap manis (Indonesian sweet soy sauce).Gochujang (Korean chile paste.In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.
In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.Cover and cook over very low heat until tender, 20 minutes.
Remove from the heat and let stand for 5 minutes, then fluff with a fork..
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.It makes good use of leftover rice (hearty black rice, in this case, but you can use whatever rice you have), livened up with fresh, juicy add-ins like edamame, chunks of pineapple, and bean sprouts.
If you have spice-averse kids (like I do!)you can serve the chili sauce on the side for grown-ups to mix in.” —.
Karen Shimizu, executive editor.Roasted Mushroom and Vermouth Risotto.