Out of the Hat Rice


I came up with this on Mother’s Day to accompany a heavy meal I didn’t want to serve with potatoes. It’s simple, quick, and surprisingly good!

Original recipe makes 4 servings


1 cup basmati rice, rinsed and drained
2 cups water
3 green onions, chopped
salt to taste
1 teaspoon cracked black pepper, or to taste
1 tablespoon butter
1 lemon, juiced
16 baby spinach leaves, divided

  • PREP

    10 mins

  • COOK

    15 mins


    35 mins


  1. Stir the basmati rice, water, green onions, salt, and pepper together in a saucepan over medium heat; bring to a boil. Stir in the butter. Reduce heat to low, cover the pan, and let simmer for 15 minutes. When the rice has steam openings in the top between the grains, stir in the lemon juice. Cover and let sit off the heat for 10 minutes to finish steaming.
  2. To serve, place 4 spinach leaves in a fan shape on a plate; scoop up several balls of rice using an ice cream scoop. Place the rice scoops decoratively onto the spinach leaves, and serve.


Calories: 225 kcal
Carbohydrates: 44.6 g
Cholesterol: 8 mg
Fat: 3.5 g
Fiber: 3.1 g
Protein: 5.5 g
Sodium: 157 mg