1 cup jasmine rice
1 ¼ cups water
Zest of ¼ lemon, grated finely
2 tbsp fresh sweet basil, chopped
Wash the rice in several changes of cold water until the water runs clear. Bring the water to a boil in a lager pan, then add the rice
Bring back to a rolling boil. Turn the heat to a low simmer, then cover the pan and simmer for another 12 minutes.
Remove the pan from the heat and let stand, covered, for 10 minutes.
Fluff up the rice with a fork, then stir in the lemon. Serve scattered with basil.