Lemon Rice

Many years ago I learnt how to make rice from an amazing Indian chef.  I’ve used her recipe and variations of it ever since and they have  never failed. This is a delicious variation.

Lemon Rice
(serves 4)

lemon rice

250g Basmati rice
¾ pt chicken stock
1 small onion, sliced
1tsp light olive oil
1 large lemon, zest & juice
¼ tsp turmeric or strands of saffron
(I tend to use turmeric to accompany curries and saffron to accompany lighter dishes.)

Method

  1. Soak the rice in cold water while you prepare the other ingredients.
  2. Zest & juice the lemon.
  3. Slice the onion.
  4. Brown the onions in the olive oil.
  5. While they are browning make up the stock, including the lemon juice and the saffron if you’re using it.
  6. Rinse and drain the rice.
  7. Add lemon rind to pan.
  8. Add the rice and coat with the oil and onions.
  9. Sprinkle in the turmeric if you are using it.
  10. Stir in the stock.
  11. Bring to the boil.
  12. Put on a well-fitting lid.
  13. Reduce heat and simmer for a couple of minutes.
  14. Turn off heat but leave on hob for about 15 minutes.
  15. No matter how much you are tempted to, do not remove the lid.  It won’t work if you do!

Marie

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