Lemony Brown Basmati Rice Recipes

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

LEMON GINGER BASMATI RICE

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

LEMON THYME RICE

Steps:

• Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
• Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

LEMONY BROWN BASMATI RICE

Steps:

• Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley.
• Add rice. Return to a boil, then lower heat and cover.
• Simmer for 40 minutes or until all water has been absorbed.
• Turn heat off and let the rice sit , covered and undisturbed for 5 minutes.
• Add butter or oil and mix gently with a fork.(take bay leaf out).

LEMON-BASMATI RICE

Steps:

• 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.
• 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.

BROWN BASMATI RICE WITH SORREL AND LEMON

Steps:

• Start the rice cooker.
• Add 1 tablespoon butter melt and then add celery, garlic, onion, and saute till tender.
• Add sorrel lemon zest and rice stir to coat. Add enough water to top rice by and inch, (about 3 cups water).
• Cook till ricer beeps add peas toss and toss with additional butter.
• Season with salt and black pepper taste.

LEMON BASMATI RICE

Steps:

• 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.