Steps
- 1
In a sauce pot that has a tight fitting lid, combine the chicken stock, lemon zest, and ginger.
- 2
Cover and bring to a boil over high heat.
- 3
Add the rice.
- 4
Stir.
- 5
Bring back up to a simmer, then cover and cook over low heat for 18 to 20 minutes, or until tender.
- 6
Discard the ginger.
- 7
Add the scallions and lemon juice, and fluff the rice with a fork until the scallions are well distributed.
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