Lemon-Basmati Rice


This rice may be served in one large bowl or, for an eye-catching individual presentation, shaped into small pyramids by pressing it into a three-inch metal pyramid mold.


  • 2 cups basmati rice

  • Grated zest of 2 lemons

  • 8 whole green cardamom pods, lightly cracked open

  • 2 teaspoons coarse salt

  • 2 three-inch cinnamon sticks, halved crosswise


  1. Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 1/2 cups water. Add the zest of 1 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce to a simmer. Cook, covered, until water evaporates, about 10 minutes.

  2. Turn off the heat, and let stand, covered, 5 minutes. Use a fork to fluff the rice, and transfer to a serving platter, remove cardamom and cinnamon if desired, and sprinkle with remaining lemon zest.

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