Lemon is a staple in many Greek peoples homes,
They use it in salads, on meats, fish, desserts, veg etc….. you name it and us Greeks will probably be squeezing lemon all over it.
My husband says I use too much lemon, but he uses so much more on his food than he used to ha ha…..
My cooking is slowly changing his palette,
Coz myself and the girls love our food extra lemony (“,)
So it was very surprising when I started messing about trying to make a lemon rice dish that would satisfy my lemon craving, my end rice dish is one of my husbands favourite.
This rice dish is super lemony,
Like lemony enough to make your eyes squint when you swallow.
But it’s not as simple as squeezing lemon over your rice.
You need to fry your rice first to create a delicious nutty flavour and also so your grains don’t stick together, because we will be doingh a lot of stirring whilst we are cooking.
Lemon juice is added to the rice whilst still dry so the flavour has time to penetrate through each grain.
A stock cube is also added to the dry rice, so all that flavour gets right in and sticks to your rice.
When the water is added it is lightly seasoned with salt and pepper and then you need to try it.
It’ll have a hint of lemon but not that ‘wham bam thank you mam’ lemon in your face flavour. So this is when you add the lemon zest and when you taste it it’ll taste kinda bittery.
Add a little more salt and taste again and it’ll taste so much better. But….
A sprinkling of salt will take the rice to the next level and the lemon will shine brightly and you wont taste the sugar, salt or zest because the rice will ne balanced out perfectly (“,)
Watch the full video below