John Myers
Ingredients for 2 servings:
- 1 jar Basmati or other fragrant rice
- 1 lemon(s), the juice
- some vegetable broth, instant or salt
- 1 bay leaf
- possibly saffron
Instructions
Working time approx. 2 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 22 minutes
Mix the rice with the juice of the squeezed lemon and let it steep for at least 3 hours. Stir occasionally. Then cook the rice in vegetable stock or a little salted water with the bay leaf until tender. Add the lemon juice to the water. If you want a yellower color (I find this visually emphasizes the lemon flavor and makes the rice look nicer), you can add a little saffron to the rice or to the water. This lemon rice definitely tastes different than if lemon juice or zest is added after cooking. It is very aromatic, but not sour. It goes very well with grilled vegetables, fish and seafood, or even with a lamb curry, for example.
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