Heat the chicken broth, water, lemon juice, lemon zest, and butter over medium-high heat until boiling. Once it starts to boil, add the rice and season with sea salt and white pepper, to taste.
Cover with a lid and reduce heat to low and cook for 20 minutes.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped basil then serve. Enjoy.