Ingredients:

  • 50g salted butter
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 500g long-grain rice, rinsed
  • Approximately 600ml chicken stock
  • Peel from 1 lemon, in large strips

Instructions:

  1. Melt the butter in the saucepan over medium heat. Cook, swirling occasionally, until it foams and smells nutty, about 3-4 minutes. The milk solids at the bottom should turn golden brown.
  2. Remove from heat. Stir in the smoked paprika, cumin, salt, and rinsed rice. Coat the rice evenly with the browned butter mixture.
  3. Pour in enough chicken stock to cover the rice by approximately 2 cm (about 3/4 inch). Add the lemon peel.
  4. Bring the mixture to a boil over high heat. Once boiling, cover the pan tightly, reduce the heat to the lowest setting, and cook for 15 minutes.
  5. Remove the pan from the heat and let it stand, covered, for 20 minutes. Do not lift the lid during this time – it's crucial for proper steaming.
  6. Remove the lemon peel. Fluff the rice with a fork. Spread it out on a plate to cool slightly (or completely, if meal prepping).