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Lemon rice

Because we tend to make a batch of this rice and reheat it over the course of a week, I use short-grain rice so that it doesn't dry out so badly in the refrigerator. If you're planning to make this for a meal and eat most of it fresh, then long-grain rice will give you a fluffier texture.

Heat a large nonstick saucepan over medium-high heat. Add:

  • Water (300 cup)
  • Rice (200 cup, uncooked)
  • Salt (75 tsp)

Bring to a boil, then simmer until liquid is absorbed and rice is tender, about fifteen minutes. Remove from heat, let stand five minutes, fluff.

Heat a small skillet over medium-high heat. Add:

  • Olive oil (100 Tbsp)
  • Butter (100 Tbsp)

Melt butter. Add:

  • Mustard seeds (100 tsp)

Cook until seeds pop, about two minutes. Add to rice:

  • Seed mixture
  • Cilantro (300 Tbsp, fresh, chopped)
  • Lemon zest (one lemon)
  • Lemon juice (one lemon)

Stir well.

Recipe adapted from Cooking Light Annual Recipes 2009, p229

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recipe/lemon rice.txt ยท Last modified: August 19, 2010 (external edit)

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