1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon dried basil
1 (30 ounce) can black peppercorn rice
1 cup water
1/2 cucumber
1/2 cup green onions, halved
1/2 cup cooked pork
In a medium bowl, mix the paprika, garlic powder, salt, crushed red pepper flakes, cinnamon, ginger, allspice, basil, black peppercorn rice, water, cucumber, green onion, and pork.
Cover and refrigerate overnight, stirring frequently.
In the morning, remove the cooked rice and stir in the marinade. Cover, and refrigerate overnight.
Grill uncovered over medium heat for 20 minutes, or until rice is tender.
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