Lemon Rice

By Kath Dedon

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Do you ever have leftover rice from an Asian takeout meal, or just leftover from having made too much? You can always make fried rice, but here is another idea you might like.

Mark Bittman recently blogged about Lemon Rice. He’s been making it for years. In fact, he has a recipe for it in his first (1998) How to Cook Everything cookbook. I couldn’t find it in his new (“completely revised”) one.  (I’m happy to say that I own, and use, both.) In the cookbook version he adds minced garlic.

I decided to go with the version on the blog, without the garlic, this time. This is super-quick to make and was really good with our Grilled Flank Steak! Why hadn’t I thought of doing this a long time ago?

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Lemon Rice

(Adapted from a recipe from Mark Bittman)

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(print the recipe)

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Serves 4

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2 cups cooked rice that has been in the refrigerator (easier to separate grains)

2 tablespoons butter

Freshly ground pepper

Salt, to taste

2 tablespoons lemon juice

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1. Using your hands, separate the grains of rice into a bowl.

2. Melt the butter in a skillet.

3. Add the rice. Cook and stir until the rice is warm.

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4. Generously grind black pepper over the rice.

5. Stir, and salt to taste.

6. Add the lemon juice; stir and serve!