This rich, nourishing dish doesn’t betray the simplicity of its preparation. Fine cured hog cheeks (jowl) or quality bacon and its rendered fat, farm fresh eggs, and a base of Missimati Fragrant Rice easily rests hunger and accommodates a refined palate. Spiritually akin to pasta carbonara, our dish is gluten free and is perhaps imbued with richer taste, as each rice kernel inherently possesses more surface area to carry flavors than spaghetti (also, this recipe uses more eggs than pasta recipe due to that flavor carrying capacity).  And, of course, no cream needed.


4 ounces cured hog jowl, or very fine bacon, chopped in ¼ in cubes or strips

2 tbsp minced garlic

1 cup ecogrown Missimati Bayou Bouquet Fragrant White Rice (may substitute Delta Bell White Rice)

2 tbsp olive oil

1 tsp salt

2 eggs and 3 egg yolks

2/3 cup fresh grated Parmesan cheese, plus more for garnish

Fresh ground black pepper


     In a medium saucepan, warm oil, add rice, swirl to coat kernels, and add water and salt. Bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 20 minutes (longer cook time gives a softer texture with favorable effect). When finished, fluff with fork and let rest 5 minutes to temper.

Meanwhile, in medium sauté pan, begin to sauté the hog cheeks. You will want the meat browned, but not crisp. A couple minutes before the meat reaches this point, add the minced garlic, blending well. When pork is to desired doneness, remove from burner. Remove excess fat, saving about ¼ cup for the rice.

In medium mixing bowl, blend the eggs and egg yolks until mixed well. Add fresh pepper to taste, and 2/3 cup Parmesan cheese, and mix well. Set aside.

Place cooked hog meat and fat in pan of rice and mix well. Make an indention in center, and quickly add and stir in the egg and cheese blend to combine swiftly and thoroughly all ingredients (slower efforts will yield scrambled eggs and rice). Plate, garnish with more fresh ground black pepper and Parmesan to taste, and enjoy!