Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

• 2 quarts plus 2 cups water
• 1 cup Carolina Gold rice
• 1 shallot, chopped
• 1 clove garlic, chopped
• Salt and white pepper, to taste
• 3 quails
• 1 14 1/2-ounce can unsalted chicken broth
• 6 quail eggs
• Canola oil, as needed
• 1/4 cup roasted salted peanuts
• 1/4 cup chopped scallions

In a large pot, combine the water, rice, shallots, and garlic. (Note: This will seem like a lot of water, but the rice will absorb most of it.) Bring to a boil and reduce to a rapid simmer, cooking until the rice has broken down and reached the consistency of a loose porridge, about 1 1/2 to 2 hours. Season with salt and white pepper.

While the soup is cooking, heat the oven to 450ºF. Season the quails with salt and pepper and roast until the breasts are well browned, about 25 minutes. Set aside to cool for 10 minutes. When the quails are cool enough to handle, remove the meat from the bones and shred it into small pieces. Set aside.

Bring the chicken broth to a boil in a small pot and cook until reduced by half, about 10 minutes. Remove from the heat and set aside.

Lightly coat a small nonstick pan with the canola oil and fry the quail eggs. It will only take about a minute until they are done.

Divide soup among 6 bowls. Arrange shredded quail meat, 1 fried quail egg, peanuts, and scallions on top of each bowl of soup. Drizzle with reduced chicken broth and serve immediately.