Peppercorn and lime rice
This three peppercorn and lime rice from Ed Smith's On The Side is delicious and punchy and will make any meal more festive and fancy.
- 1 c - 225 gr wild rice plain (non-stick) rice will also work
- juice of 1 lime
- 1 t - 5 gr black peppercorns
- 1 t - 5 gr Sichuan peppercorns black seeds removed
- 1 t - 5 gr Andaliman peppercorns if you can't find these pink or green peppercorns are nice as well
- salt to taste
Methods for cooking the rice
Rinse and wash your rice thoroughly until any added water runs clear.
Cook 1 c - 225 gr of rice in a rice cooker, according to your manufacturer's instructions.
Alternatively cook 1 c - 225 gr of rice in a heavy bottomed (sauce)pan with ample water by bringing it to the boil, lid on, and then leaving it to simmer for 3 minutes less than the packet instructions prescribe. Strain the rice and place it back in the saucepan, lid on, and leave to sit for another 3 minutes for perfectly fluffy rice. This is Ed Smith's method.
Place 1 c - 225 gr of rice in a heavy bottomed (sauce)pan. Add water until the rice sits 1 index phalanx deep in water. Bring to a boil on a medium heat with the lid on. Leave to cook for 5 minutes. Move to the lowest heat you have and steam for another 15 minutes for perfectly fluffy rice. This is the Asian method that I learned from my grandmother.
To finish the rice
While your rice is cooking, grind together 1 t - 5 gr of each of the peppercorns in a pestle and mortar and squeeze out the juice of 1 lime.
Once the rice is cooked, fluff it up with a fork and stir in the peppercorn mixture, lime juice and salt to taste.