Steamed Rice with Lemon Zest
|Grated fresh ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), mashed|
|Peanut oil||1 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Lemon||1⁄4 , zested|
|Chicken stock||475 Milliliter (2 Cups)|
|Basmati rice||225 Gram (Uncooked, 1 Cup)|
In a saucepan, heat ginger and garlic in peanut and sesame oil until just soft.
Add lemon zest and chicken stock and bring to a boil.
Add rice and stir.
Cover, turn to low, and simmer for 10 minutes.
Remove cover and fluff rice.
Replace cover, turn heat off and let sit for 10 minutes.