Cooking Instructions

• Rinse 1 cup of white rice in cold water, stirring with your hand, drain and repeat two more times until the water runs mostly clear. Add the rice to a medium saucepan fitted with a lid.
• Add 1 cup water, 2 tablespoons lemon juice, the lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir, then bring to a boil, lower the heat to a simmer, and cover with the lid.
• Cook for 20 minutes, then remove from the heat and rest for 10 minutes.
• Fluff with a fork and stir in the minced parsley. Add more salt and butter to taste.