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.