Total Time
30mins
Prep 10 mins
Cook 20 mins

A versitile and flavorful Asian rice. Do not double recipe.

Ingredients Nutrition

Directions

  1. Rinse the rice well several times until the water runs clean; drain thoroughly.
  2. Bring water to a boil in a lidded saucepan; stir in rice, bouillon, salt, orange and lemon zest, and the optional smashed garlic clove.
  3. Cover, reduce heat and simmer for about 20 minutes or until water has been absorbed. Do not stir during the cooking process to prevent gumming.
  4. Remove from heat, add optional green onions and fluff with fork.
Most Helpful

mmhmm, really liked this!!!! Very tasty rice! I didn't have an orange but I did have a tangerine, so I used the zest from that ... wonderful flavour! Cooked perfectly, I served this with "rathu Isso Curry" Sri Lankan Red Prawn Curry and they complemented each other very well! definitely a rice that I will enjoy having again! Thanks gailanng, this was made for I Recommend tag game.

Karen Elizabeth August 29, 2011

Very tasty . . . since I was serving with an orange stir fry I left out the lemon zest, other than that followed your recipe. Made for ZWT #6 Forgot to mention that I used calrose rice instead of Jasmine.

Galley Wench June 22, 2010

This is a great recipe for rice. I used 1 1/2 cup of water for 1 cup rice. I didn't use salt. I should have diced the garlic. I used green onion at the end. We all enjoyed it. Thanks Gailanng :) Made for the Zwizzle Chicks of ZWT

Boomette June 02, 2010