Lemon rice with milk
4 servings
20 minutes
Lemon rice with milk is a delicate dish with a refreshing citrus note, rooted in Italian cuisine. Inspired by traditional risottos, this version features an airy texture and soft creaminess thanks to the milk. Lemon zest and juice add a tangy freshness, while turmeric provides a warm hue and appetizing golden color. A garnish of dill and green onions enhances the dish's aroma, making it an ideal complement to light vegetable or fish dishes. This rice is an exquisite combination of simple ingredients that offers a sense of comfort and sunny mood. A wonderful choice for those who appreciate soft creamy textures and refreshing citrus flavors!
1
Melt butter, vegetable, and olive oil in a pot.
- Butter: 2 tablespoons
- Vegetable oil: 1 tablespoon
2
Fry the onion for one minute.
- Spring onion: 4 stems
3
Add garlic and lemon zest. Continue cooking and stirring for thirty seconds or until fragrant.
- Garlic: 3 cloves
- Lemon zest: 1.5 tablespoon
4
Add a picture. Season with turmeric, salt, and pepper, and fry while stirring for one minute.
- Long-grain rice: 1 glass
- Turmeric: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Mix the prepared ingredients in vegetable broth, milk, and lemon juice. Try to do this so that the milk doesn't curdle from the lemon juice, meaning there should be a gap between adding the liquids.
- Vegetable broth: 1 glass
- Milk: 1 glass
- Lemon juice: 3 tablespoons
6
Increase the heat and bring the mixture to a boil.
7
Reduce the heat, cover the pot, and simmer for eighteen to twenty minutes or until the liquid evaporates.
8
Garnish with dill and green onions before serving.
- Dill: 2 stems
- Spring onion: 4 stems
