1 large onion, finely chopped
3 cloves garlic, crushed
4 cups long-grain rice, washed and dried
5 1/3 cups chicken stock
grated zest of 3 lemons
1. Heat a heavy-based saucepan over medium high heat. Melt the butter and add onion and garlic. Cook for 5 min or until soft, but not coloured. Add the washed rice. Stir to coat in butter then add cool stock.
2. Stir and bring to a simmer. Reduce the heat and simmer slowly until most of the water has been absorbed - about 10 min. Turn off the heat.
3. Cover the pot with foil and a lid and allow to sit, tightly covered, on warm stove for 13-15 min. Remove the lid and stir in lemon zest. Season and garnish with chopped chives and lemon slices.