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.
1 garlic clove
2 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
1 cup basmati rice
1 tablespoon grated lemon rind
How to Make It
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.
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.
OH MY GOSH! What a fabulous recipe, and could it be any easier? This is definitely a "keeper" and company worthy. I served it with my Chicken Parmesan/Panko dish and some steamed broccoli (that also got a "hit" of lemon juice), and my husband raved about it! I used regular whole grain rice and threw in some minced parsley for a bit of color. Beautiful and delicious!