Lemon White Rice

Lemon White Rice

This is a wonderfully flavored rice. Goes great with steaks, poultry and fish.

  • 1 cup white rice, rinsed
  • 1/2 cube (6 grams) chicken Bouillon
  • 1/2 teaspoon coriander
  • 1 tablespoon butter
  • juice of 1/2 lemon (or 1-1/2 tablespoons lemon juice)

In a rice cooker: Evenly place rice in cooker and add water until it is about 1 inch above the rice. Use your thumb as a measuring guide. Turn on rice cooker and add the Bouillon, coriander, butter then cover. After 10 minutes of cooking add lemon juice and stir the rice to disperse and mix in all the ingredients. Cover and let cooker finish the cooking.

In a saucepan: Same as cooker instructions but cook over medium-high heat covered with room for steam release. After water has evaporated to the level of the rice lower heat to medium-low and cook for 2 more minutes until you can no longer see the water bubbling in the rice. Don’t let water dry out too long or rice will begin to burn at the bottom.


2 thoughts on “Lemon White Rice

  1. Great idea and recipe! I never would have thought of cooking the 2 together but maybe adding it afterwards. Also like the rice cooker option. Thank you.

    Posted by whineandcheersforwine | October 2, 2012, 5:48 am

Please Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 586 other followers


%d bloggers like this: