Lemon rice
We always just cooked rice with water. They do it differently in Indian cuisine. They first make a spice mixture, fry the rice in it for a while, add water and then let it boil together. The result is delicious. For this recipe, we used the lemon flavor to make the rice more palatable. The color comes from the turmeric that has been added.This recipe comes from De Vedic Koksklapper, www.kookstudio.net.
Porties:
Ingrediënten
- 500 gr basmati rice
- 1 tablespoon ghee or sunflower oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 3 laurel leaves
- 2 cinnamon sticks
- 1 Chili pepper without seeds
- 1 1/4 liter water
- 1 tablespoon lemon zest
- 4 tablespoons lemon juice
- 1 1/2 teaspoons turmeric
- 2 teaspoons salt
- 1 handfull finely chopped parsley
Instructies
- Heat the ghee in a pan. Turn the heat to low and add the cumin seeds, mustard seeds, bay leaves and cinnamon sticks. Immediately put a lid on the pan so that the mustard seeds do not jump away. When the mustard seeds have sprouted, you can add the fresh pepper and then the rice.
- Cook the rice for a few minutes, stirring well. Add the water, salt and lemon zest and bring the rice to the boil. If you want to have a yellow rice, you can add the turmeric at the same time as the water. Let it boil for a minute. Put the lid on the pan, turn the flame to low and let the rice simmer for about 18 minutes without stirring, so that all the water has been absorbed. Take the lid off the pan and remove the cinnamon pieces. Drizzle the lemon juice over the rice, sprinkle with the chopped parsley and top with a few knobs of butter, if desired.
- Leave the pan on the stove for a few more minutes and finally loosen the rice with a fork.
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