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
- 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.
- In a small bowl combine stock, sherry, soy, sesame oil, chili sauce, salt and zest.
- 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.
- Add raisins and chicken stock mixture. Bring to a low boil, cover and reduce heat and simmer 18 minutes.
- Remove cover and stir in green onion, cilantro, pepper and sesame seeds. Serve at once.
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