Ginger Lemon Rice

In a sauce pot that has a tight fitting lid, combine the chicken stock, lemon zest, and ginger.

Cover and bring to a boil over high heat.

Add the rice.

Stir.

Bring back up to a simmer, then cover and cook over low heat for 18 to 20 minutes, or until tender.

Discard the ginger.

Add the scallions and lemon juice, and fluff the rice with a fork until the scallions are well distributed.