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Prep time
10 minutes
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Cook time
35 minutes
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makes
3 to 4 servings (and doubles well)
Author Notes
This is rice that stands all on its own. Sure, it goes great with other dishes, too, but it doesn't need them for bright, lemony greatness—thanks to a few smart tricks and a surprising star topping from culinary historian Michael W. Twitty's new book Rice.
As Twitty writes in Rice, “This is a good lemony rice that pairs well with chicken, fish, or chickpeas. The flavor of Meyer lemons is bright rather than overwhelming, and if you can find some, use them. But the sharper flavor of regular lemons work well too, though you may need to experiment with the amount of juice.”
A few more tips: If you can’t find Meyer lemons, a great substitute is half regular Eureka lemon, half orange (or tangerine, mandarin, or other sweet orange cousin). If you can’t find lemon thyme or lemon basil, regular thyme or basil will also work nicely here. A good trick for cleaning the skillet you've used to make the candied garlic (or any pan with sticky melted sugar), if it's not cleaning easily, it to bring water to a boil in the dirty pan, then carefully pour it down the sink—the stuck sugar will go with it.
Recipe adapted very slightly from Rice: A Savor the South cookbook (The University of North Carolina Press, February 2021).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Hear more about how this recipe came together, from Michael himself, on our podcast The Genius Recipe Tapes. —Genius Recipes
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Meyer Lemon Rice With Candied Garlic From Michael W. Twitty
Ingredients
- For the rice
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2 cups
fish stock (or chicken or vegetable stock), homemade or store-bought
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2 tablespoons
Meyer lemon juice
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1/2 teaspoon
kosher salt
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1
sprig lemon thyme or lemon basil
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1 1/4 cups
long-grain or extra-long-grain white rice, washed in 3 to 4 changes of water and drained
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1 tablespoon
finely grated Meyer lemon zest
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2 tablespoons
unsalted butter or olive oil
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1 tablespoon
chopped fresh flat-leaf parsley
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Freshly ground black pepper, to taste
- For the candied garlic
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3/4 cup
vegetable, chicken, or beef stock, homemade or store-bought, or water
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2 tablespoons
granulated sugar
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1/4 teaspoon
kosher salt
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8
garlic cloves, peeled and smashed
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2 tablespoons
extra-virgin olive oil
Directions
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For the rice: Place the stock, lemon juice, salt, and herb sprig in a large, heavy-bottomed saucepan with a tight-fitting lid over high heat. Bring to a boil, uncovered, then add the rice, cover, and turn the heat down to low. Simmer until the liquid is absorbed, 20 to 25 minutes. Remove the pan from the heat. Stir in the lemon zest and let the pan stand, covered, for another 10 minutes. Stir in the butter and parsley and season to taste with pepper.
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While the rice cooks, make the candied garlic: In a small saucepan, combine the stock, sugar, and salt and stir until the sugar is dissolved. Place the saucepan over medium heat and add the garlic. Cook the garlic for 15 to 20 minutes, or until soft. Place the olive oil in a skillet over medium-high heat. Using a slotted spoon, transfer the candied garlic to the skillet and lightly sauté until it turns a light golden-brown, about 5 minutes. Watch closely, as the sugars can burn quickly. Dot the rice with the candied garlic before serving.
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