Ingredients
Equipment
Method
- Rinse the rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs clear. This takes about 2-3 minutes and removes excess starch.
- In a medium saucepan with a tight-fitting lid, combine the rinsed rice, butter, salt, and water. Stir once to distribute evenly.
- Bring the mixture to a full boil over medium-high heat, which takes 4-5 minutes. You'll see large bubbles breaking the surface.
- Immediately reduce heat to the lowest setting and cover tightly with the lid. Do not lift the lid during cooking.
- Simmer for 15-20 minutes undisturbed. The rice is ready when all water is absorbed and small steam holes appear on the surface.
- Remove from heat and let rest, covered, for 5 minutes. This allows the rice to finish steaming.
- Remove the lid and fluff the rice gently with a fork using an upward motion to separate the grains.
- While the rice is hot, stir in the lemon zest, lemon juice, and turmeric if using. Mix thoroughly to distribute evenly. Taste and adjust salt if needed.
- Transfer to a serving bowl and sprinkle with chopped parsley or cilantro. Serve immediately while hot.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat on stovetop with a tablespoon of water or stock, covered, over low heat for 5-7 minutes. Brown Rice Substitution: Use 2.5 cups water and cook for 40-45 minutes. Dairy-Free: Use olive oil instead of butter. Flavor Boost: Toast rinsed rice in butter for 2-3 minutes before adding water, or use stock instead of water. Variations: Add toasted pine nuts, feta cheese and olives for Greek-style, or fresh herbs like mint and dill. Pairs With: Grilled chicken, baked fish, lamb chops, roasted vegetables, or Mediterranean dishes.