Lemon Rice

First, wash the rice. Put the rice in a bowl, add enough water to cover it by about two fingers and stir several times.

When the water appears milky and cloudy, drain the rice through a fine sieve and rinse briefly under flowing water.

Cover the washed rice again with two fingers’ width of water and let it swell for 30 minutes. Then drain again in a fine sieve.

Place the rice in a saucepan with 200 ml of water and heat on high. As soon as the water starts to simmer, switch to low heat and leave on the hot plate for 15 minutes with the lid closed.

Then pull the pot off the heat and let it stand for another 5 to 10 minutes with the lid closed.

Transfer the finished rice to a large bowl to cool.

In a small saucepan, heat the sugar and lemon juice until the sugar dissolves. Mix the sugar-juice mixture thoroughly with the rice.

Turn the rice out flach in the bowl to cool and dry briefly.

When it is at most lukewarm and there is no more liquid at the bottom of the bowl, the lemon rice is ready for further processing.

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