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1
In a medium saucepan, cover the rice with the water and bring to a boil.
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2
Cover and cook over low heat for 13 minutes.
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3
Remove from the heat and let the rice steam, covered, for 5 minutes.
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4
Lightly fluff the rice and cover.
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5
Meanwhile, in a deep skillet, cook the bacon over moderate heat until crisp; transfer to paper towels.
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6
Pour off all but 2 tablespoons of the fat in the skillet.
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7
Add the onion, celery, thyme and 1/8 teaspoon of the cayenne.
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8
Cover and cook over moderately low heat, stirring, until the onion is softened, 7 minutes.
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9
Add the stock and bring to a simmer over moderately high heat.
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10
Add the rice and bacon and stir well.
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11
Remove from the heat, season with salt and pepper and cover.
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12
In a bowl, combine the flour with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the remaining cayenne.
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13
In another large skillet, heat 1/4 inch of vegetable oil until shimmering.
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14
Pat the livers dry with paper towels, dredge in the flour mixture and add to the skillet.
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15
Cover with a splatter screen and fry over high heat until browned outside and rosy within, about 1 1/2 minutes per side.
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16
Transfer the livers to a plate and sprinkle lightly with salt.
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17
Transfer the rice mixture to a platter.
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18
In a bowl, toss the watercress with the pickled onions and olive oil.
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19
Season with salt and pepper.
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20
Arrange the watercress and livers over the rice and serve.
