Friday, October 26, 2012

Lemon Rice

 I made this dish almost a month ago when I had a surplus of lemons in my life.  It's a bright and fragrant dish that makes a wonderful side dish for any meal or can be eaten with a rice and curry meal.

2 1/2 cups uncooked basmati rice (I used brown basmati)
4-5 cups water or chicken broth (as needed)
1 heaping tsp turmeric powder
2-3 Tbs of butter or margarine
1 medium onion chopped
10-12 curry leaves
2-3 pandan leaves
1 stalk lemon grass bruised and sliced into 1 inch pieces 
4 cloves
4 green cardamom pods
2-3 cloves garlic grated
1 inch ginger grated
1 Tbs black mustard seeds
1 tsp lemon rind
Juice one lemon(about 3 Tbs juice)
salt to taste

First wash rice well and allow to drain dry. Then heat a large pan and melt butter.  Next add curry leaves, pandan leaves, lemongrass, mustard seeds, cardamoms and cloves and fry for 1 minute.  Then add chopped onion, salt and turmeric powder and fry until until they become softened.   Add washed rice and lemon rind into pan and saute with all ingredients for 2-3 minutes.
Transfer to a rice cooker and add lemon juice and water or chicken broth.  Taste water for salt and lemon flavor. Adjust to taste.  Cook in rice cooker until rice is tender.  Fluff with a fork and serve.

Note:  If  you do not have a rice cooker, cook in a pot with a lid.  Bring rice and liquid to a boil on high heat.  Then lower the heat to a low setting on your stove and simmer rice for about 20 minutes with lid on.  Then turn stove off and leave cover for 5-10 minutes undisturbed.  Fluff and serve.   

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