Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
1 |
lemon | ||
|
1 |
tsp | butter or olived oil | |
|
1 |
cup | long-grain white rice | |
|
½ |
tsp | ground dried turmeric | |
|
2 |
cups | homemade chicken stock or water | |
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Grate the rind and squeeze the juice of the lemon.
- Over low heat melt the butter or oil in a skillet or broad saucepan.
- Stir in the rice and turmeric and sauté until the rice grains appear transparent around the edges.
- Add the stock or water, lemon rind, and juice and cover the pan.
- Over high heat bring the liquid to a boil.
- Reduce the heat to very low and steam the rice 15 to 20 minutes or until tender.
- Serve immediately using a fork to lift the rice from the pan.
Recipe Notes :
Turmeric and lemon suffuse this rice dish with brilliant color and delicate flavor.
Serves 2-4