1 c. long-grain Basmati rice
2 tsp. freshly ground ginger root
2 tsp. lemon zest
juice of 1 fresh lemon (bottled juice will not do)
1 tsp. fresh ground pepper
2 Tbsp. butter or good quality olive oil
1 c. chicken broth
1 1/2 tsp. Sea Salt
Rinse 1 c. Basmati rice in mesh strainer
Leave rice in strainer and set in bowl of water to soak 30 minutes.
Cut your butter, zest and cut your lemon, grate your ginger, grind your pepper.
Melt butter over medium heat.
Add rice, lemon zest, and ginger. Stir to toast lightly, about 5 minutes.
Add salt, broth, and lemon juice.
Bring to a boil.
Turn heat to low, cover and cook 20 minutes or until liquid is soaked up.
Add pepper and fluff rice before serving.