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Serves 4 Recipes from Kimberley Davis, Corporate Chef, Sur La Table
2 cups basmati rice 1 tablespoon canola oil 4 scallions, white and green parts finely chopped and reserved separately Zest of 2 lemons plus juice of 1 2 1/4-inch-thick slices fresh ginger 1/2 teaspoon salt Pinch of freshly ground white pepper 3 cups low-sodium canned chicken stock
Place the rice in a large bowl, add water to cover, and swish rice to wash.
Pour off the water and repeat washing until water is clear. Drain well.
Heat a medium saucepan over medium heat. Add oil and swirl to coat bottom of the pan. When oil shimmers, add white scallion pieces and lemon zest and saute, stirring, until soft, about 2 minutes.
Add rice and ginger and cook, stirring, until rice is opaque, about 5 minutes.
Add lemon juice, salt and pepper and stock and cover, and bring to a boil. Reduce the heat to low and simmer until the stock is absorbed and the rice is tender-firm, 20-25 minutes.
Remove the rice from the heat and allow to rest, covered, 25 minutes more.
Fluff rice with a fork, correct seasoning, sprinkle with scallion greens and serve.