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| Original recipe found on Epicurious by Mark Bittman. I've simplified it. | |||||
| Ingredients: | |||||
| 4 T | butter (preferred) or extra-virgin olive oil | ||||
| 4 c | rice, uncooked | ||||
| 8 c | water, boiling | ||||
| 1 t | crushed/ minced garlic | ||||
| Juice of 2 lemons, plus more if needed | |||||
| 1 | lemon, quartered | ||||
| Salt and freshly ground black pepper | |||||
| Directions: | |||||
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As you bring the water to a boil, heat the butter or oil in a separate pot (the one you'll use to cook the rice) over medium-high heat; when the butter foam subsides or the oil is hot, stir in salt to taste, black pepper, garlic, and most of the lemon juice.
Add the boiling water and rice. Stir through once, then cover the pot and let the rice cook. You may need to adjust the water levels, temperature etc depending on the rice you're using. When the rice has soaked most of the water, reduce the heat to let it dry. Serve hot. |
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