Ingredients

• 1 ½ cups rice
• 2 garlic cloves minced
• 1 shallot minced
• 3 tablespoons butter
• ¼ cup raisins
• ½ cup green onions, minced
• 3 tablespoons cilantro minced
• ½ cup red sweet bell pepper minced
• ¼ cup white sesame seeds lightly toasted
• 2 ½ cups chicken stock
• 2 tablespoons dry sherry
• 2 tablespoons soy
• 1 tablespoon sesame oil
• ½ teaspoon Chinese chili sauce
• ½ teaspoon salt
• 2 teaspoons tangerine or orange zest

Instructions

1. Place rice in a sieve and wash under scold water stirring rice with your fingers.  Do this until the water that drains away is no longer cloudy.  Drain thoroughly.
2. In a small bowl combine stock, sherry, soy, sesame oil, chili sauce, salt and zest.
3. Place large saucepan over medium heat.  Add garlic, shallot and butter and sauté for 30 seconds.  Add rice and stir until coated with the butter and well heated, about 5 minutes.
4. Add raisins and chicken stock mixture.  Bring to a low boil, cover and reduce heat and simmer 18 minutes.
5. Remove cover and stir in green onion, cilantro, pepper and sesame seeds.  Serve at once.