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