Lemon Basmati Rice
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
- Servings: 4
Source: Martha Stewart Living, June 1999
- 2 cups basmati rice
- Zest of 1 lemon
- 4 whole cardamom pods, lightly cracked (preferably green pods)
- 1 teaspoon coarse salt
- 1 cinnamon stick (3 inches long), halved crosswise
Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 cups water. Add zest of 1/2 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce heat to low. Cook, covered, until water evaporates, 10 to 15 minutes.
Remove from heat, and let stand, covered 10 minutes. Use a fork to fluff rice; transfer to a serving platter. Remove cardamom pods and cinnamon sticks, if desired. Sprinkle with remaining lemon zest and serve immediately.