Rating: 5 stars
7 Ratings
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  • 5 star values: 7

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.

Lora Krug, Barrington Hills, Illinois
Recipe by Southern Living November 2007

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Jennifer Davick; Styling: Cari South

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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