- 1 cup long-grain white rice
- kosher salt
- 1/2 cup sliced dried apricots
- 2 teaspoons grated lemon zest
- 1/2 cup toasted sliced almonds
- In a medium saucepan, combine 1 ½ cups water, the rice, and ½ teaspoon salt and bring to a boil. Stir once, reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 18 minutes.
- Sprinkle the rice with the apricots and lemon zest. Remove from heat, cover, and let stand for 5 minutes. Fold in the almonds before serving.