What is Meyer lemon juice. Greets from Berlin! I will cook with my son. Thanks.
Wash it in the strainer…
My mouth is watering! Also going to buy that book – thank you.
In my country, we wash the rice with water, of course, with lemon juice.It's break the rice starch.
Looks AH-MAZING! I want to try this! My abuela taught me to rinse the rice like you did until water runs "clear" then she toasted the rice in a hot skillet while broth is coming to a boil. Then she would put rice in the broth and cook until done. It's my FAVORITE way to cook rice 🙂 She may be gone, but her spirit lives on through her recipes 😋
And to think that I just had a south Indian lemon rice, which is the simplest and most comforting lunch.. Best had with some spicy fried potato😍
how the rice is made is exactly how the traditional turkish rice (pilav) is made. rice pilav is cooked with the method on the video with a little bit of a variation on cooking time in turkey. it's the biggest culinary consensus in the whole country. aaand boiled or fried chickpeas as a topping on rice pilav is so common, it's actually a widely available street food in most turkish cities. poached or boiled chicken or baked beans are also common and amazing toppings for this kind of rice. both highly recommended. lastly, lightly crisp some but not much orzos (yeah, the pasta) before you put the stock and rice and then keep cooking it with them, it's the simplest addition but gives a much bigger result than its sum.
ooooh i am cooking this tonight!
Oh, god, love your miyabi, kristen *—- *
Why fry the garlic in a seperate pan?
Why not boil it in a less watery solution and cook it until you have caramel and fry the garlic in there?
Nice! So elegant and flavorful …why didn't someone think of this before?! 🍋🧄
I happen to have two Meyer Lemons that I need to use in the next few days…going to pair it with some smoked maple salmon and an arugula and herb salad
I love that Kristen does the Microplane-on-top technique. A further refinement: if you hold the lemon steady and move the Microplane, you can get even better results.
Hi! Thank you so much for sharing. Will make lots for leftovers. May I ask what brand of stainless pans you are using?
Love the little pot! Is it All-Clad?
Aww Nucks `
My paternal grandmother immigrated here from Armenia in the early in 1913. She brought and knew so many of her mother's recipes. I watched her make rice in her kitchen more than 60 decades ago. She rinsed the rice, the added butter and let the rice simmer for just a bit, never browning it. Meanwhile, she toasted some very thin vermicelli that she broke up into1-1/2 long pieces, and then added them to the pot of rice, stirring the rice, vermicelli and lastly adding double the amount of rice as a measure for the chicken broth (ie., 2 cups of rice meant adding 4 cups of chicken broth. She taught me to bring the pot to a boil, and immediately reduce your burner to simmer. 20 minutes later we had the most flavorful perfectly textured rice. The proof is in the result that my rice (made just like my grandma's is adored by both my children, extended family and friends. I have shared this recipe numerous because it so often requested. It's a part of my grandmother who is always a part of me.
I love Michael W. Twitty! Thanks for bringing him on to talk about his Lemon Perloo recipe!
I like to cook rice in the leftover cooking liquid from making a pot of beans. I make beans from dried in the instant pot, and I flavor them in a few different ways, depending on what I'm making. Once the beans are done, I save the well-seasoned liquid for making rice another day.
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