Lemon Butter Rice

Time: 30 minutes Yield: 2 1/2 cups Recipe from Mary Ehrhart 4 T butter 1 1/4 C rice (long grain or Jasmine Rice works best) 3 C water 4 tsp bullion granules 2 Tb lemon juice (bottled is best) 3/4 tsp salt 1. Heat a large, deep skillet over medium high heat. 2. Add 4 tablespoons of butter and let it melt down. 3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe. 4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden. 5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet. 6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long. 7. Add 3/4 teaspoon salt and give it a nice stir. 8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes. 9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!