Sichuan Peppercorn Roast Chicken with Chicharrónes
Amy Dickerson
Yields10 ServingsTotal Time1 hr
AuthorIsabel Cruz

Restaurateur and cookbook author Isabel Cruz pairs this rice with her Sichuan Peppercorn Roast Chicken with Chicharrones. It’s also great with simple roasted fish or even storebought rotisserie chicken.

How to Make It

1

Rinse rice in a pot filled with cold water to release starch. Drain, rinse, and repeat until water is clear (about 3 times).

2

Return rice to pot and stir in 51/2 cups water, peppercorns, salt, and butter. Bring to a boil over high heat, covered; reduce to simmer and cook, covered, about 20 minutes. If grains are still a ­little hard, sprinkle with 1/4 cup water. Let sit, covered, 10 minutes. Fluff with a fork, add onions, and fluff again to mix.

Ingredients

 3 cups medium-grain rice (such as jasmine)
 1 tbsp toasted ground Sichuan peppercorns
 1 tsp kosher salt
 3 tbsp butter
 ½ cup thinly sliced green onions

Directions

1

Rinse rice in a pot filled with cold water to release starch. Drain, rinse, and repeat until water is clear (about 3 times).

2

Return rice to pot and stir in 51/2 cups water, peppercorns, salt, and butter. Bring to a boil over high heat, covered; reduce to simmer and cook, covered, about 20 minutes. If grains are still a ­little hard, sprinkle with 1/4 cup water. Let sit, covered, 10 minutes. Fluff with a fork, add onions, and fluff again to mix.

Sichuan Peppercorn Rice with Green Onions