Recipes Ingredients Pasta and Grains Rice Recipes Lemon Basmati Rice 3.0 (6) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 25, 2016 Print Share Share Tweet Pin Email Servings: 4 This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics." Ingredients 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 Directions 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. Print