Lemon Rice

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Average: 3 (4 votes)
Prep Time: 
30 min.

Taken from "Great Vegetarian Dishes" by Kurma Dasa, this is a well-rounded rice dish that can accompany numerous vegetable creations.

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

  1. Wash, drain, and dry the rice.
  2. Boil water, salt, and turmeric in a 2 quart saucepan over moderate heat.
  3. 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 dahl in the remaining hot oil until mustard seeds crackle and dahl darkens to a rich golden brown.
  4. 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.
  5. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to
  6. Add cashew nuts, lemon or lime juice, and fresh herbs. Mix well and garnish each serving with coconut.


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