3 c. chicken stock
3 c. rice
3 lemons
3 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper

Boil stock plus 3 cups water. Add rice, turn heat to low and cover. Simmer until tender, 16 to 18 minutes. Drain rice and return to pan. Grate 1 1/2 tablespoons zest and squeeze 1/3 cup juice from lemons. Add zest, juice, butter, salt and pepper to pan and cook, uncovered, over low heat until rice is fluffy, about 5 minutes. Serves 12.