- 2 cups long-grain white rice
- 3 tablespoons corn or safflower oil
- 1/2 cup finely chopped scallions
- 4 cups chicken broth, store-bought or homemade, or veggie broth or water
- 2 tablespoons orange blossom water, or the rind of an orange (trying to get the least amount of white pith, mostly the orange peel), agua de naranjo o de azahar
- 1 teaspoon kosher salt or coarse sea salt
- 1/2 cup raw and hulled pumpkin seeds, lightly toasted
- Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…
- Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes. Add the scallions and stir and cook until softened, 2 to 3 more minutes.
- Add the chicken broth, orange blossom water or orange peel, salt and stir. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
- If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.
- Serve and decorate with the lightly toasted pumpkin seeds.