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.
Similar Recipes
More Recipes
-

Caramia Sommers
-

Coffee and Hazelnut No Churn Ice Cream
Rianne Van setten
-

Mix Veg. Kofta in Tomato Gravy
Hetal Poonjani
-

Isabel
-

Spiced Chai (Cooking With Spice Cookbook)
Cluelesskitty
-

Mango Smoothie Bowl With Nuts And Mix Seeds
Navnita Jaiswal
-

Gabriel Ivarsson
-

Gabriel Ivarsson
-

Erin
-

sammylee21c
-

Rae
-

anniem2
-

sexikemi
-

breadnnbutter
-

starman36
-

1blondie1968
-

baylih
-

Mjeffries72
-

Erin
-

Sweet spicy cherry pepper poppers
chefwill29
-

marlene.barbuto
-

bobp6453
https://cookpad.wasmer.app/us/recipes/341992








Comments