Adventurous Spirit Lemon-Infused Rice

Recipe by COOKGIRl
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup jasmine rice or 1 cup basmati rice
  • 2
    cups water
  • 14
    teaspoon salt
  • 3
    stalks lemongrass, stalks cut in half crosswise (or short enough to fit the pan)
  • 12
    tablespoon fresh lemon verbena leaf, crushed slightly and cut into thin strips (read *NOTE- or 1/2 teaspoon dried lemon verbena leaves, crumbled)
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DIRECTIONS

  • *NOTE: if you cannot find lemon verbena, substitue fresh lemon thyme, lemon balm, lemon bergamot, lemon basil or lemon mint.
  • In sauce pan combine the rice, water, salt and lemongrass stalks.
  • Cover, bring to boil, and simmer until done, approximately 25 minutes. (Can also be cooked in a rice cooker.).
  • Remove lemongrass stalks, add the verbena leaves, fluff rice with fork to distribute the essence and transfer to serving platter.
  • Garnish rice with a lemon verbena leaf is desired. Serve hot.
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