Burmese Breakfast Stew

Name: Burmese Breakfast Stew
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: ½ cup uncooked jasmine rice; 3 quarts water; 1½ teaspoons freshly ground black pepper; 1½ teaspoons freshly ground white pepper; 5 dry bay leaves; 3 stalks lemongrass—peeled, bruised with the back of a knife and cut into 3-inch pieces; 4-inch piece ginger, thickly sliced crosswise; Kosher salt, to taste; 6 (2½ pounds) catfish fillets, skinned and pin bones removed; ⅓ cup vegetable oil; 1 stalk lemongrass, finely minced; ¼ cup garlic, minced; 3 tablespoons ginger, minced; 1 tablespoon paprika; 1 teaspoon turmeric; 2 red onions, peeled and diced into ½-inch pieces; ¼ cup fish sauce; Kosher salt, to taste; 10 ounces fine round rice noodles; ½ cup chopped cilantro, divided; 4 hard-boiled eggs, sliced in half; 2 limes, cut into quarters; ½ medium (6 ounces) red onion, thinly sliced