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1
In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour; drain the rice.
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2
In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
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3
In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
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4
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
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5
Add the soaked rice and stir to coat with the fat.
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6
Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce.
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7
Bring to a boil over moderately high heat.
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8
Drizzle the oil around the edge of the pot so it runs down the insides.
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9
Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes.
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10
Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
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11
Remove the pot from the heat and let stand, covered, for 5 minutes.
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12
Fluff the rice with a fork and serve.
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13
*Ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in Chinese markets.
