Lemon rice

Prep time: 3 minutes. Cook time: 12 to 15 minutes (depending on your rice cooker). Rest time: 10 minutes.

The five or less things: One cup / 2.5 dl of white rice. Basmati or jasmine. They are the fancy cousins of regular white rice. They deserve a little lemon. One cup / 2.5 dl of water or chicken broth. Broth makes it savory. Water makes it pure. Neither is wrong. One is just more interesting. Two tablespoons / 30 ml of lemon juice. From a bottle. Do not squeeze fresh lemons. That is a job for people with free time and strong hands. One teaspoon / 5 ml of garlic powder. A sprinkle of salt.

Directions:

1. Rinse the rice in the inner pot. Add water, swirl, and pour it out. Repeat until the water runs mostly clear. This removes excess starch. Starch is the enemy of fluffy rice.
2. Add the water or broth, lemon juice, garlic powder, and salt. Give it one stir. Just enough to combine. The lemon will make your eyes water. That is not sadness. That is citrus.
3. Close the lid. Press the cook button. Walk away. The rice cooker will handle the rest. It does not need you to hover.
4. When it beeps, leave the lid on for 10 minutes. The steam finishes the job. Do not peek. Peeking lets steam escape. The rice will be sad. You will be sad. No one wants sad rice.
5. Open the lid. Fluff with a fork. The rice should be bright white with a hint of lemon. It should smell fresh and bright. Like a summer day that does not have mosquitoes.
6. Serve hot. This rice is light and bright. It pairs well with rich dishes like curry or creamy sauces. It also pairs well with nothing. Just you and your thoughts.

Note: Lemon rice is bright, zesty, and refreshing. It is the perfect side dish for grilled chicken, fish, or roasted vegetables. Add a pat of butter for richness. Add fresh herbs for color. Store leftovers in the fridge for up to three days. Reheat with a splash of water. The rice is your canvas. The lemon is your brush. Paint something delicious.