Lemon Rice With Candied Garlic
Prep time: 10 minutes
Cook time: 35 minutes
Makes: 3 to 4 servings (and doubles well)
Ingredients
For the rice
- 2 cups fish stock (or chicken or vegetable stock), homemade or store-bought
- 2 tablespoons Meyer lemon juice
- 1/2 teaspoon kosher salt
- 1 sprig lemon thyme or lemon basil
- 1 1/4 cups long-grain or extra-long-grain white rice, washed in 3 to 4 changes of water and drained
- 1 tablespoon finely grated Meyer lemon zest
- 2 tablespoons unsalted butter or olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
For the candied garlic
- 3/4 cup vegetable, chicken, or beef stock, homemade or store-bought, or water
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 8 garlic cloves, peeled and smashed
- 2 tablespoons extra-virgin olive oil
Directions
- 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.
- 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.
