Thursday 27 April 2017 22:41:52 PHT

Lemon Rice

IJsselstein, Thursday, 2 January 2003


1/2 cup or 100 grams Long grain rice
1/3 cup or 80 ml Lemon juice
2-2 2/3 cups or 480 ml Water
a pinch of salt
3 tablespoons or 45 ml Oil
1/2 cup or 75 grams Cashew nuts, chopped
1/2 tablespoon or 7 grams Lentils
1 teaspoon or 5 grams Mustard seeds
2 pieces Red chilies, whole
1/3 teaspoon Turmeric powder
2 twigs Coriander, chopped
1/4 cup or 25 grams Coconut, fresh and shredded


  1. Wash and soak the rice in water for about 10 minutes. Drain and set aside. Boil water in a heavy pan. Stir in the rice, salt and 1/2 tablespoon of oil. Cover tightly, reduce heat and simmer without stirring until rice is cooked. Set aside.
  2. Heat the remaining oil in a pan, stir-fry the cashew nuts until golden brown. Drain excess oil and spoon cashew nuts over the cooked rice. Replace cover.
  3. In a medium heat, sauté the lentils and mustard seeds till the lentils turn into reddish-brown, and the mustard seeds begin to splutters. Add the whole red chilies and remove from heat.
  4. Gently fold in the lentils, turmeric, lime juice, coriander and coconut into the cooked rice until well mixed. Serve hot.


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