Lemon Rice Recipe
Long or medium grain rice works best for this recipe, but if you prefer using short rice, plan on it coming out a little more sticky.
Servings 3 cups rice
Calories 259kcal
Ingredients
- 1 cup long grain white rice
- 1 cup cold water
- 1 lemon juiced and zested, about 2 tablespoons juice
- 1 tablespoon butter
- ½ teaspoon kosher salt
- 1 tablespoon minced Italian parsley
Instructions
- Rinse 1 cup of white rice in cold water, stirring with your hand, drain and repeat two more times until the water runs mostly clear. Add the rice to a medium saucepan fitted with a lid. Add 1 cup water, 2 tablespoons lemon juice, the lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir, then bring to a boil, lower the heat to a simmer, and cover with the lid. Cook for 20 minutes, then remove from the heat and rest for 10 minutes. Fluff with a fork and stir in the minced parsley. Add more salt and butter to taste.
Nutrition
Calories: 259kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 425mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 117IU | Calcium: 21mg | Iron: 0.5mg