Recipe by VicariouslyVintage
I threw this together a long time ago and have been making it ever since (especially when requested by my 9yo!). The lemon adds a nice crisp taste to the rice. You can adjust the juice according to your taste!
- 2 1⁄2 cups water
- 2 tablespoons lemon juice (I buy my lemons bulk and juice and freeze the juice in ice cube trays. Each cube is approx 2T)
- chicken bouillon
- 2 tablespoons margarine (optional) or 2 tablespoons butter (optional)
- 1 cup generous uncooked white rice