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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

10 servings

Serving size

Amount per serving
Calories187
% Daily Value *
Total Fat 2.9g4%

Saturated Fat 1.8g9%
Cholesterol 7mg3%
Sodium 186mg9%
Total Carbohydrate 36g14%

Dietary Fiber 1.8g7%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.