how to make lemon-herb rice
Bring 3 cups water, 2 cups jasmine rice, 3 wide strips lemon zest, 1 bay leaf, 1 tablespoon butter and 1 teaspoon kosher salt to a boil. Cover; cook over low heat until the rice is tender, 20 minutes. Stir in 2 tablespoons each chopped parsley and chives.