Lemon Butter Rice (Print)
Soft basmati tossed with butter and zippy lemon, finished with fresh parsley for a bright comfy side.
# Ingredients:
→ Optional & Garnish
01 -
1 tablespoon (3 g) parsley, chopped up for sprinkling
02 -
1/8 teaspoon (0.5 g) turmeric powder if you like a golden touch
→ Main Ingredients
03 -
Zest and juice from one lemon
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3 cups (720 ml) water
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1/2 teaspoon (3 g) salt
06 -
4 tablespoons (56 g) unsalted butter
07 -
2 cups (400 g) long-grain white rice — you can grab basmati
# Steps:
01 -
Gently mix in turmeric if you're using it, fluff things up with a fork, and toss some parsley on top before dishing it out.
02 -
Take the pot off the hot stove and don’t touch it. Let it just sit there, covered, for anywhere from 5 to 10 minutes so the grains take in all the steam.
03 -
Pour in your water, lemon juice, and zest. Let it hit a boil, then put the lid on and drop the heat way down. Let it cook for 15 minutes.
04 -
Over medium heat, melt your butter first. Toss in the washed rice and salt. Stir it around now and then for about 3 minutes so the grains get a little color.
05 -
Run some cold water over the rice in a mesh strainer or a bowl until what’s coming out looks pretty clear—shouldn’t take longer than a minute.
# Notes:
01 -
Squeezing a fresh lemon makes this dish pop with extra brightness.