Lemon Rice
Lemon Rice made with fresh lemon zest, butter, and parsley for a bright and simple side dish that pairs perfectly with chicken or seafood.
Ingredients
- 1 cup long-grain white rice, uncooked, rinsed
- 1 cup cold water
- 1 small lemon, zested and juiced (about 1-2 teaspoons zest and 2 tablespoons lemon juice)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- 1 tablespoon fresh parsley, chopped
Instructions
- In a medium saucepan with a tight-fitting lid, combine the uncooked rice, water, lemon zest, lemon juice, butter, and salt. Stir gently to combine.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover with the lid, and simmer for 20 minutes, without lifting the lid.
- Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and finish cooking.
- Remove the lid and fluff the rice gently with a fork.
- Stir in the chopped parsley and serve warm.