Lemon Rice Done Differently
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 22 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass Basmati, or other fragrant rice
- 1 lemon (s), add the juice from it
- some vegetable stock, instant or salt
- 1 bay leaf
- possibly saffron
Print Recipe
Pin Recipe Instructions
- Mix the rice with the juice of the squeezed lemon and let it steep for at least 3 hours. Stir every now and then.
- Then cook the rice in vegetable stock or some salted water and the bay leaf until cooked. The lemon stock is added to the water.
- If a more yellow color is desired (I think that visually emphasizes the lemon taste and the rice looks nicer), you can add a little saffron to the rice or to the water.
- In any case, this lemon rice tastes different than if lemon juice or zest is added after cooking. It is very aromatic, but not acidic.
- It tastes very good with grilled vegetables, fish and seafood or e.g., to a lamb curry.
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