55 mins
Lemon Rice
Recipe by Mamtha Sunil Kumar
Lemon Rice is a typical south Indian dish with lots of nuts and colour - one you can easily put together in a hurry, or even make using leftover rice. Serve Lemon Rice with a raita (yogurt salad) and poppadums for a simple but tasty evening meal or as a side dish with your favourite fish supper.
Lemon Dressing 
Lemon Sevai Ingredients for Lemon Rice
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Lemon Rice
- Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Put the water in a large pan, bring to the boil and add the rice and the salt. Once it boils cover the pan with a lid and cook on medium heat for 15-20 minutes. Check the rice after about 10 minutes and, if necessary, add a little more water (if the water is evaporating too quickly before the rice is cooked, it generally means you have the heat turned too high).
- When the rice has softened and absorbed all the water, squeeze the lemons and add the lemon juice, turmeric and a pinch of salt to the rice. Stir well and spread it on a broad plate to cool a little. Heat the oil in a frying pan and add the mustard seeds until they begin to splutter. Add the curry leaves and peanuts and fry quickly until they brown, then add in green chilies, and fry for 2 minutes.
- Remove the pan from the heat, add the cooked rice and mix well. Your lemon rice is now ready to be served with the dish of your choice.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you want to add some sweet flavour to the dish you can add golden fried long cut onions. Kids love to eat them and also reduces the spiciness of the dish.
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