Greek Lemon Rice (Rizi me Lemoni)

Instructions

1. 1

   Rinse the Long-Grain White Rice in a Sieve under cold water until the water runs mostly clear, about 30 seconds. Drain well. This removes excess surface starch and is the single best thing you can do for fluffy, separated rice.

2. 2

   In a Saucepan, heat 2 tablespoons of Olive Oil over medium heat. Add the diced Shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced Garlic and cook for 1 minute more until fragrant. Don't let it brown.

3. 3

   Add the drained Long-Grain White Rice to the pan and stir to coat every grain in the Olive Oil. Toast the Long-Grain White Rice, stirring frequently, for 2 minutes. You're looking for the grains to turn slightly opaque and smell faintly nutty. This step builds flavor and helps keep the grains separate.

4. 4

   Pour in the Chicken Broth and Lemon Juice. Add the Lemon Zest, Kosher Salt, and Black Pepper. Stir once to combine, then bring to a boil over medium-high heat.

5. 5

   Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and cook for 18 minutes. Do not lift the lid — the trapped steam is what cooks the rice evenly. Set a timer and resist the urge to peek.

6. 6

   After 18 minutes, remove the pan from the heat entirely. With the lid still on, let the rice steam off-heat for 5 minutes. This rest period is essential — it finishes the cooking gently and prevents the bottom from overcooking.

7. 7

   Remove the lid and add the tablespoon of Butter. Using a fork (not a spoon), gently fluff the rice with light, lifting strokes. The fork separates the grains without crushing them. Taste and adjust Kosher Salt if needed.

8. 8

   Fold in the fresh Dill and Flat-Leaf Parsley (if using). Transfer to a serving Bowl or plate, drizzle with a little Olive Oil, and garnish with Lemon rounds. Serve immediately.