Rice Congee with Corn Pancetta | McCormick For Chefs®

Ingredients

• Main Recipe | Serves 4
• 1 cup forbidden rice
• 4 cups Chicken Stock
• 2 cups water
• 1/4 tsp McCormick Culinary ® Nutmeg, Ground
• 1/4 tsp Sea Salt Mediterranean Coarse Grind
• 1/4 tsp McCormick Culinary ® Black Pepper, Pure Ground
• 1/2 cup Gruyere cheese, shredded, divided
• 3 oz sliced pancetta, finely chopped
• 1/2 cup frozen corn kennels, thawed
• 1/4 cups green onions, sliced
• 2 tbsps balsamic glaze