Lemon rice is a delicious recipe that is very versatile and great for lunch! You can serve it as simply or elegantly as you like and it only takes a few minutes to cook. You can make basic lemon rice or make a traditional south Indian dish that is a favorite among young and old alike.
Ingredients
Basic Lemon Rice
- 1 cup water
- 1 cup chicken stock
- 2 tablespoons lemon juice
- 2 teaspoons butter
- 1 cup long rice
- 1/4 teaspoon dried basil
- 1/8 to 1/4 teaspoon grated lemon zest
- 1/4 teaspoon lemon pepper seasoning
South Indian Lemon Rice
- 1 tablespoon sesame oil
- 2 1/2 cups cooked basmati or other rice (or about 1 1/4 cups rice)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (black lentils)
- 1 teaspoon chana dal (bengal gram beans or yellow lentils)
- 5-6 curry leaves
- 1/2 teaspoon grated ginger
- 2 dried Kashmiri red chilies, crushed
- 1/2 teaspoon turmeric powder
- 1 1/2 tablespoons lemon juice
- Salt to taste
- Onion, finely chopped (optional)
- Garlic, chopped (optional)
- Roasted peanuts or cashews (optional)
- 1/4 teaspoon asafoetida (optional)
Step
Method 1 of 2: Making Basic Lemon Rice
Step 1. Combine water, stock, lemon juice and butter in a medium saucepan
Turn on the heat and bring to a boil on the stove.
Step 2. Stir in the rice, basil, and lemon zest
Reduce the heat and cover with a lid. Simmer for 20 minutes until the rice is cooked.
Step 3. Let stand for 5 minutes or until the water is absorbed
Before serving, sprinkle with lemon pepper.
This dish is enough for four servings and is perfect served with a light and tender main dish, such as fish
Method 2 of 2: Making South Indian Lemon Rice
Step 1. Cook the rice if there is no rice left
Bring about 2 cups of water to a boil in a saucepan. Toss with the basmati rice. If desired, add 1 tablespoon butter and 1 teaspoon salt for extra taste and fluffier texture. Cover tightly with a pot lid. Reduce the heat and simmer for 15-20 minutes or until all the water is absorbed.
- If you have leftover rice, you can skip this step!
- Basmati rice is traditional rice but you can use any type of long rice.
Step 2. Heat the oil in a non-stick frying pan
Once the oil is hot, add the mustard seeds. You'll know when the oil is hot when the oil starts to sparkle and glides effortlessly around the pan.
Step 3. Add Dal urad, chana dal and curry leaves when the mustard seeds start to crackle
Saute over medium heat for 1 minute.
Add garlic and onion if desired
Step 4. Add ginger and red chili
Saute over medium heat for 30 seconds.
Step 5. Add turmeric powder and rice to the pot
Stir until evenly distributed. Cook over hot heat for 1-2 minutes, stirring constantly.
- Add asafoetida if desired. Do not use more than instructed as the strong aroma can make the rice taste bitter. However, if used properly, it can add flavor to a dish.
- Add roasted peanuts or cashews (or both) if desired. Toast the beans first in a small skillet or even in the oven over low heat until they are crispy and browned. You'll know the beans are ripe when they give off a strong nutty aroma. Be careful not to burn the nuts as they roast quickly!
Step 6. Add lemon juice and salt (to taste)
Stir and cook over high heat for 1-2 minutes, stirring occasionally.
- Adding lemon juice at the end of the cooking process will keep the lemon flavor from cooking and your dish will taste fresh and deliciously sour. Keep in mind that the freshness of the orange will be felt immediately when you eat the dish. Then, the lemon acid will absorb so that the dish will have a strong lemon flavor while remaining balanced.
- You can also simply squeeze the lemon over the rice, as some Indian cooks prefer it that way.
Step 7. Heat the dish for a few minutes
This will help the various flavors in the dish integrate together. Then serve while hot. Your lemon rice is ready to eat! This dish is enough for 4 people.
