Ingredients Jump to Instructions ↓

  1. 1/2 pt Vegetable stock

  2. 1/2 pt Dry cider

  3. 2 oz Short-grain brown rice

  4. Salt and pepper

  5. 2 ea Lemons, juiced, rind grated

  6. 2 tb Chives, snipped

  7. 4 ea Thin lemon slices to garnish

Instructions Jump to Ingredients ↑

  1. Simmer the stock, coder and rice in a covered pot with salt, pepper and lemon rind for 40 minutes. Puree and return to the pot.

  2. Mix in the lemon juice and simmer gently. Cool and skim any fat that might appear on the surface. Chill.

  3. To serve, scatter with the chives and garnish each bowl with a slice of lemon.

  4. Adapted from Pamela Westland, ‘Fruit’ —–


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