Recipe: Lemon Rice

Recipe: Lemon Rice
ThinkStock Images


1 cup basmati rice or other long-grain white rice
2 cups water
1 t salt
1/2 t turmeric
3 T ghee or oil
1/2 cup raw cashew halves or bits
1 t Black mustard seeds
1 1/2 t Split urad dal
1/3 cup fresh lemon or lime juice
1/4 cup shredded fresh or dried coconut


Firstly wash, drain, and dry the rice.

Boil water, salt, and turmeric in a 2 quart saucepan over moderate heat.

Heat ghee or oil over moderately low heat in another 2 quart saucepan. Sauté the raw cashew halves or bits in the hot ghee until they turn golden brown. Remove them with a slotted spoon and set aside. Sauté the mustard seeds and urad dal in the remaining hot oil until mustard seeds crackle and dal darkens to a rich golden brown.

Add the rice and sauté for 1 or 2 minutes, or until the grains are evenly whitish in color.

Add the boiling salted turmeric water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight lid and gently simmer, without stirring, for 15-20 minutes or until all the water has been absorbed and the rice is tender and flaky.

Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to firm.

Add cashew nuts, lemon or lime juice, and fresh herbs. Mix well and garnish each serving with coconut.

By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link