Method:
Bring 1 ¾ cups of water to boil in a saucepan with a fitted lid.
Add the zest and juice of one lemon, rice, butter and salt, stir with a wooden spoon then reduce to simmer and cover.
Cook for 20 minutes, then remove from the heat and fluff with a fork. Place a kitchen towel over the pot, replacing the lid, and let sit for 10 minutes. Fluff with a fork and season with more kosher salt to taste and stir in the parsley (optional).
Note:
- This recipe will make approximately 3 cups of steamed rice.
