Seasoned rice vinegar/60 milliliter distilled white vinegar plus 1 1/2 teaspoons sugar
60 Milliliter (1/4 Cup)
1. Cook bacon in a 2- to 3-quart (1.9- to 2.8-liter) pan over medium heat until crisp (about 5 minutes). Lift out, drain, crumble, and set aside. Discard all but 1 teaspoon of the drippings.
2. To pan, add rice, lemon peel, and water. Bring to a boil over high heat. Stir; then reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes). Uncover; stir in crumbled bacon, capers, and vinegar.