Sichuan Lamb Ragu with Rice

1. Wash rice by submerging in 1 quart water; stir with hands and drain well. Repeat twice more; drain completely.
2. In medium saucepan, combine rice and 2 cups water; bring to a boil over high heat. Stir rice with a wooden spoon; reduce heat to medium-low. Cook for 6 to 8 minutes, stirring rice occasionally. Turn off heat; cover pot. Let rice sit for about 15 minutes to absorb last of the water; fluff with a fork. Cover tightly until ready to serve.
3. In large, heavy-bottomed saucepan over medium heat, heat oil. Add garlic and ginger; cook until golden, stirring often. Add bean paste; cook until fragrant.  Add soy sauce; stir until incorporated. Add lamb; saute until lamb breaks up and starts to brown. Stir in stock; simmer for 15 minutes.
4. In small bowl, mix cornstarch and 1 tablespoon ice water. Whisk into lamb mixture; simmer until thickened. Add beans, chili oil, sesame oil, peppercorns, five spice and cumin; simmer for 30 minutes. 
5. To serve, place 1 cup rice into each of 6 bowls; divide lamb ragu on top. Garnish with scallions and cilantro.

Photo courtesy of American Lamb Board