In Chinese, this is called Yumi Zhou and can be eaten
for breakfast or lunch, or as part of a full dinner.
BRING THE WATER TO THE BOIL in a large pot, add the
salt and then the rice. Bring back to the boil, stir
several times, cover loosely, and let the rice simmer
for 40 minutes at the lowest possible heat. Add the
corn and simmer for 20 more minutes. Stir in the
scallions and chili bean sauce. Just before serving,
sprinkle on the roasted ground Sichuan peppercorns.
