My F&W
quick save (...)

Lemon Rice

  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 2 cups basmati rice
  2. 1 teaspoon salt
  3. 3 cups water
  4. 2 tablespoons vegetable oil
  5. 1 teaspoon whole brown mustard seeds
  6. 15 fresh curry leaves (use fresh basil or holy basil as an interesting substitute)
  7. 2 to 3 teaspoons fresh lemon juice
  8. 2 teaspoons finely grated lemon zest
  1. Wash the rice in several changes of water. Drain thoroughly. Combine rice, salt and water in a medium pot and bring to a boil. Cover tightly. Reduce the heat to very low and cook for 25 minutes.
  2. Add the oil in a large frying pan, heat the oil over moderately high heat. When hot, add the mustard seeds. As soon as they begin to pop (a matter of seconds) add the curry leaves. Stir once and pour the contents of the frying pan over the rice. Add the lemon juice and zest and mix gently with a fork. Mix again as you transfer the rice to a serving dish.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.