Lemon Scented Rice
- 1 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 teaspoons kosher salt
- 1 -inch piece fresh ginger
- 1 bay leaf
- 1 cup basmati rice, lightly rinsed and drained
- 2 cups cold water
- 2 wide strips lemon zest
- Freshly ground black pepper
Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.
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