Orange-scented Rice

Serves: 4

Ingredients

 * 2 tablespoons butter
 * 4 shallots, minced
 * 1 cup Basmati rice, washed
 * 1 inch fresh ginger, smashed and finely chopped
 * 2 bay leaves
 * 2 star anise
 * 1 cinnamon stick
 * Grated rind and juice of 1 medium orange
 * 1 tablespoon raisins, chopped
 * 1-1/4 cups low-sodium chicken broth
 * salt and pepper, to taste

Directions

 * 1) Melt butter in a medium sized saucepan over medium-high heat.
 * 2) Add shallots and cook while stirring for 3–4 minutes until they become softened.
 * 3) Add the rice and cook for 3 minutes until well coated, stirring constantly.
 * 4) Add the ginger, bay leaves, star anise and cinnamon stick.
 * 5) Stir in the grated rind, orange juice and raisins and mix thoroughly.
 * 6) Stir in the chicken stock.
 * 7) Raise the heat and bring to boiling. Reduce heat to medium-low, cover and cook for about 15–17 minutes or until rice is cooked through and liquid is absorbed.
 * 8) Remove from heat, uncover and discard the bay leaves, star anise and cinnamon stick.
 * 9) Place cover back on saucepan and let stand for about 15 minutes to rest then serve.

Source

 * Orange-Scented Rice from the Public Health Cookbook -- original source of recipe, public domain government resource