Insomnia Cooking from Hell: Lemon Rice
For every cup of uncooked white rice, you will need:
Green onions (as much as you want, really)
1 cup chicken or vegetable broth
tiny cuts on your hands for the lemon juice to get into
1 fry pan and either a pot or a rice cooker
Take the green onions and slice the white and pale green parts into thin circles. The leafier green parts can be left for later; they get added after the rice is cooked. Dice the garlic. Take the garlic, green onions and butter, and sautĆ© in a fry pan. Add in the rice and stir on a medium heat. Take a grater and zest the lemon into the rice/green onions/garlic, then squeeze in the juice. This is the part where you realize that your hands are covered in microscopic cuts that you did not know you had, but which are now full of lemon juice and intensely painful.Ā Add in the salt, pepper, and turmeric. If you donāt have turmeric, you can substitute for cumin or curry powder, but the turmeric is best, and it gives it that nice yellow color. Stir thoroughly.Ā
Once itās all fried up, dump the broth, milk and rice mixture into a pot or rice cooker and cook it. In the rice cooker, it takes a normal white rice cycle, and Iāve actually not tried this in a pot, but Iām sure it cooks up the same as normal white rice. While it cooked, I diced up the rest of the green onions and made my leftover lemons into lemonade, because that is what life wanted.Ā
Itāll take a bit to cook, and it should be stirred a few times to keep it from burning on the bottom. When itās done, add in the rest of the green onions and a pinch of dill. I like this with garlic hummus, but thatās just me.Ā
And then you eat it. And then you realize you made way too much of this. Because that is how rice works.Ā
@copperbadge, hereās another one to try if you get bored!
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