This is great on a hot summer day. Has a nice lemony, buttery flavor to it that goes great with fish.
Tart lemon peel adds a citrusy note to this basmati rice recipe. We used basmati for its fine texture, but you can use long-grain rice if you wish.
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- 1 garlic clove
- 2 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup basmati rice
- 1 tablespoon grated lemon rind
- 1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.
- 2. Remove and discard garlic; stir in lemon rind using a fork.
- Lemon-Dill Rice: Proceed with recipe as directed, stirring 1 tsp. dried dill into cooked rice with lemon rind.
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