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How to make the perfect rice for lemon rice
Creating the perfect base for authentic lemon rice means ensuring that every cooked grain is fluffy and non-sticky. At the same time, one needs to be careful that the rice is not half-boiled, with a raw core.
Thoroughly wash rice at least 4-5 times.
In a vessel, add rice along with a generous amount of water (so that the water is 4-5 inches over the rice bed). Bring to a boil.
If while boiling, the water level goes down, replenish it adequately. Make sure that there is enough water to strain.
After it has been on the boil for about 15 minutes, check the texture of the rice by mashing a few grains between your fingers. Ideally, the grains should not have a hard core, but they should not be mushy either.
Once the rice is done, put it through a strainer to drain out the starch.
After it has sat in the strainer for 4-5 minutes, transfer the rice to a wide serving bowl and fluff it up with a fork.