2 tbsp olive oil
2 cups chicken stock (Use low sodium stock if not using homemade.)
Zest and juice of one lemon
1 tsp Chinese 5 spice mix
4 tbsp finely grated fresh ginger root
1 tsp salt
½ tsp ground black pepper
1 cup basmati rice
In a medium saucepan sauté the minced garlic in the olive oil for about one minute. Add the remaining ingredients except the rice and bring to a boil.
Add the rice and reduce the heat to low, cover and allow the rice to slowly simmer for about 20 minutes or until the liquid has almost completely absorbed. Remove from heat, cover and allow to stand for 10 minutes. Fluff the cooked rice with a fork and serve.