All quantities given are per person
cup (125 ml) raw white rice
cup (250 ml) water
tsp (1 ml) turmeric
2 to 4
1 to 2
A few drops of olive oil or bacon drippings
Bring the water to a boil and add the rice and turmeric. Stir once, cover, reduce the heat to a slow simmer, and cook for 15 minutes. Do not remove the cover from the pot. After 15 minutes, remove the pot from heat and set aside. Meanwhile cook the bacon until crisp. I prefer to do this by placing the bacon strips in a single layer on a large baking sheet and baking in a moderate oven (350F, 180C) until crisp, in order to reduce the amount of stove-top activity. Cut both ends off the bananas and, using the point of a sharp knife, cut through the peel from one end to the other. Bake these on a separate baking sheet along with the bacon, for about 20 minutes, until the bananas are soft and the peel is completely black. When the bananas are done, remove the peel by grabbing (CAUTION: VERY HOT) the peel where you made the slit and 'rolling' the banana out of the peel. Fry the eggs in the olive oil or bacon drippings. To assemble, place a mound of rice in the center of each plate, and surround it with the bacon and the peeled, cooked bananas. Top with a fried egg or two. The only challenge in making this dish is to get everything done at the same time for what can be (depending on the number of diners) a rather frantic last-minute assembly process. This is why I prefer to do the bacon and the bananas in the oven rather than the stove-top, because they can stay warm in the oven until the eggs are done. I frequently have two or three pans of frying eggs going at the last minute, so that everyone gets a piping hot fried egg on top of their rice.