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Sichuan Peppercorn Rice with Green Onions





Yields
10 Servings



Total Time
1 hr

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.

Sichuan Peppercorn Roast Chicken with Chicharrónes




Amy Dickerson
 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
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.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 187Calories from Fat 26
% Daily Value *
Total Fat 2.9g5%

Saturated Fat 1.8g9%
Cholesterol 7mg3%
Sodium 186mg8%
Total Carbohydrate 36g12%

Dietary Fiber 1.8g8%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.