Lemon Rice

Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.

Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt . Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.

Once rested, fluff the rice with a fork. Stir in the butter, minced garlic, lemon zest and juice, parsley (if using), and ¼ teaspoon kosher salt . Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop.