Lemon Rice
4 servings
45 minutes
Lemon rice is a fragrant dish that harmoniously combines the freshness of citrus and the richness of spices. Its roots trace back to traditional Mediterranean recipes, where the lightness of flavor is complemented by the depth of spices. Lemon juice adds a pleasant tang to the rice, making it an ideal side for fish and meat dishes. Cumin, mustard, and cinnamon add spicy notes, turning it into something more than just ordinary rice. Butter gives it softness and a velvety texture, while fresh parsley and a slice of lemon provide the final touch of elegance. Lemon rice can be served as a standalone dish or paired with stewed vegetables and seafood, making it a versatile choice for gourmets.
1
Rinse the rice in cold water and soak for 15 minutes. Drain in a colander.
- Rice: 275 g
2
Meanwhile, heat vegetable oil over medium heat, add cumin, mustard, cinnamon, and chopped pepper to the pot with the oil.
- Vegetable oil: 1 tablespoon
- Caraway seeds: pinch
- Black mustard seeds: pinch
- Ground cinnamon: pinch
- Red chilli pepper: 1 piece
3
Put the pre-dried rice there as well.
- Rice: 275 g
4
Fry the rice, stirring, for 3-4 minutes.
5
When the grains become transparent, pour in boiling salted water and stir for 1 minute.
- Water: 500 ml
- Salt: 1 teaspoon
6
Close the pot, reduce the heat, and cook without stirring for 20 minutes, until the rice absorbs all the water.
7
Remove the lid, spray with lemon juice, and add butter. Cook uncovered for another 2-3 minutes.
- Lemon juice: 2 tablespoons
- Butter: 70 g
8
Turn off the heat, fluff the mixture with a fork.
9
Serve each portion with a slice of lemon and a sprig of parsley.
- Lemon: 1 piece
- Parsley: 1 bunch