Angela Dimayuga captures what she loves most about California in this rice dish.
½ cup ghee or unsalted butter, room temperatureUse a spice grinder or mortar and pestle to grind the dried bay leaves into a fine powder.
Place the rice and quinoa in a rice cooker bowl and add enough cold water to cover by an inch. Massage the rice and quinoa with your hands, then carefully pour out the water, leaving the rice mixture behind. Repeat until the water runs clear, about 2 more times. Add the fresh bay leaves, dried bay leaf powder and 3 cups water. Stir well, then put the bowl in the rice cooker and set to cook.
Just before serving, pour the ghee over the rice and quinoa. Use a rice paddle to loosen the rice-quinoa mixture and mix until the ghee is evenly incorporated. Season to taste with salt, then spread on a serving platter and scatter dill on top. Nestle the egg yolks in their shells into the mixture, if using. Garnish with more fresh bay leaves, instructing your guests to not eat them.
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