This simple side goes well with a variety of dishes, especially those with Mediterranean or Indian flavors, like lamb or curries. It’s one of those recipes that you’ll have memorized, since it’s so easy and you can use it often.
- Zest of 3 lemons
- 1 bay leaf
- 2 teaspoons dry mustard
- 2 cups white jasmine rice
- 5 cups water
Put all of the ingredients in a large pot with a lid. Bring up to a boil, uncovered, then reduce the heat to a gentle simmer. Put the lid on the pot and cook for 45 minutes.
Once the rice has cooked, fluff it with a fork and remove the bay leaf.