Lemon Rice Recipe

Name: Lemon Rice Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 tablespoons ghee; 3 teaspoon black mustard seeds; 1/4 cup raw unsalted cashews, halved or 1/4 cup raw unsalted peanuts; 2 dried red chilies, broken into large pieces, optional; 10 fresh curry leaves; 1 inch fresh ginger, julienned; 1/4 teaspoon turmeric powder; 2 tablespoons golden raisins, or dried cranberries, rinsed; Juice of 2 large lemons or makrut limes; Salt, to taste; 3 cups cooked and cooled basmati rice**; Grated peel of 2 large lemons or kefir limes

Prep: 15 mins

Cook: 12 mins

Total: 27 mins

Servings: 4 servings

Yield: 3 1/2 cups

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Nutrition Facts (per serving)
280	Calories
11g	Fat
41g	Carbs
5g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	280
% Daily Value*
Total Fat 11g	14%
Saturated Fat 5g	24%
Cholesterol 16mg	5%
Sodium 82mg	4%
Total Carbohydrate 41g	15%
Dietary Fiber 1g	5%
Total Sugars 4g
Protein 5g
Vitamin C 3mg	17%
Calcium 27mg	2%
Iron 2mg	13%
Potassium 157mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon Rice is a staple afternoon preparation across Southern India. Busy cooks love this dish, as it can be made with both freshly-cooked rice as well as leftover rice, and uses classic South Indian kitchen staples such as lemons and curry leaves.

To prepare, cook nuts, fresh ginger, spices, and lemon juice and then toss into cooked basmati rice. Alternatively, if you use a rice cooker you can add the prepared spice mixture into the pot of rice while it cooks. Start the rice cooker with the rice before starting on the spice mix.

While golden raisins and peanuts are traditionally preferred, dried cranberries add lovely specks of red, and the toasted ivory cashew bits make it a festive dish with a hint of sweet.

Lemon Rice is often served as the next-to-last course (before dessert) at room temperature with a bowl of Greek yogurt and a spoonful of the family’s favorite Indian pickle.

"This is a deeply comforting dish uses warming ginger, chilles and mustard seeds. It gets richness from cashews, and brightness from lemon. I used dried cranberries instead of raisins and enjoyed the sweet-tart pops of flavor they added."—Danielle Centoni

2 tablespoons ghee, or unsalted butter
1 tablespoon black mustard seeds
1/4 cup raw unsalted cashew halves, or raw unsalted peanuts
2 small dried red chilies, broken into pieces, optional
10 fresh curry leaves
1-inch fresh ginger, julienned
1/4 teaspoon turmeric powder
2 tablespoons golden raisins, or dried cranberries, rinsed
5 tablespoons fresh lemon juice, or makrut lime juice
Kosher salt, to taste
3 cups cooked room-temperature basmati rice
4 teaspoons lemon zest or makrut lime zest, divided

Gather the ingredients.

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Heat the ghee in a small, heavy-bottom saucepan over medium heat until melted. Add mustard seeds and allow to cook until they begin to pop.

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Add the nuts and stir until they are golden, about 1 minute.

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Turn the heat down and add the broken dried chilies, if using. Add curry leaves and ginger. Sauté until fragrant, about 1 minute.

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Add the turmeric and golden raisins and stir quickly to combine (if using dried cranberries, add at step 9). Lower the heat to low.

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Add the lemon or lime juice. This will cause the oil to sputter and bubble; this is normal. Cook on low heat, stirring frequently, until the mixture is combined and the flavors develop, 4 to 5 minutes.

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Add salt to taste and remove from the heat.

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Pour this mixture onto the cooked rice.

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Sprinkle in one half of the lemon or lime zest. If using dried cranberries, add those in now.

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Using two narrow spatulas or forks, carefully toss the rice until the spice mix is evenly distributed. Sprinkle with the remaining lemon zest just before serving. Serve warm or at room temperature.

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Make Ahead

The lemon-spice mixture can be made up to two days ahead of time. Cover and refrigerate until ready to use.

Recipe Variations

You can use lime instead of lemon; makrut lime is the best choice, if you can find it.
This recipe adapts easily to a rice cooker. Start the rice cooker with the rice before starting on the spice mix. Prepare the spice mix and add it directly into the cooker during the last few minutes before the rice is completely cooked. Stir the rice very gently and allow it to finish cooking.

Storage and Freezing

Lemon Rice can freeze safely for two weeks. Pour cooled rice into a freezer bag, squeeze out any air, and seal tightly.
Thaw in the fridge for at least 8 hours before reheating.
To reheat leftover lemon rice, sprinkle 2 to 3 tablespoons of water in the container, cover, and microwave for 2 minutes. Stir and microwave for another minute.
If reheating on the stovetop, bring 4 tablespoons of water to boil in a nonstick saucepan or skillet. Add the lemon rice, cover, and reduce the heat to low. Let the rice steam until it is warmed through, 4 to 7 minutes.