Oh, the flavor of this rice is to die for. It used to be hard to find outside Louisiana and Texas, but now Uncle Ben is putting it out in little plastic bags---look for it!
Serves: 4
Prep.Time: 20 minutes
Recipe By : Ming Tsai (Food TV Network)
4 green onions, white part only, thinly sliced
1 tablespoon canola oil
2 cups basmati rice, washed until water is clear
2 large slices of ginger
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon salt
Pinch of white peppercorn
2 1/2 cups chicken stock, can substitute water
In a saucepan, saute scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on.

Back to the Archives

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved