Rice With Anise Flavoring

• 1 tablespoon olive oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1 tablespoon Chinese five-spice powder
• 1 1/2 cups long-grain rice
• 2 13 cups chicken stock
• Salt to taste

1. Heat the oil in a heavy saucepan.
2. Add the ginger and garlic, stir-fry until they sizzle, then add the five-spice powder.
3. Stir in the rice until the grains are well coated with the oil and seasonings, then add the stock.
4. Bring to a simmer.
5. Season to taste with salt.
6. Cover tightly, reduce the heat to very low and cook for 17 minutes.
7. All the liquids should be absorbed.
8. Remove the pan from the heat and set aside, covered, for five minutes before serving.

olive oil, fresh ginger, clove garlic, longgrain rice, chicken stock, salt

Taken from cooking.nytimes.com/recipes/7218 (may not work)