Lemon Ginger Basmati Rice Recipes

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

LEMON GINGER BASMATI RICE

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

BASMATI RICE WITH ONION AND GINGER

Steps:

• In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is very tender, 15 to 20 minutes.
• Add garlic cloves and ginger; cook 2 minutes.
• Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes (add a little more water if pan becomes dry).

BASMATI RICE WITH COCONUT MILK AND GINGER

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

GINGER RICE

Steps:

• Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
• Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
• Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

LEMON RICE

Steps:

• Now take a saucepan and add tbsp of sunflower oil.
• Add groundnuts, cashewnuts, mustard seeds, black gram and yellow split lentils and saute for 2 minutes.
• As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute
• Now add turmeric and salt. Take the freshly squeezed lemon and pour the juice on and put a lid on the saucepan.
• Switch off and mix this with rice. Serve hot or cold with a pickle or on its own.

INDIAN LEMON RICE WITH GINGER AND PEANUTS

Steps:

• Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
• Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
• Add the spice mixture to the cooked rice and mix thoroughly.
• Stir in the lemon juice and sprinkle with the lemon zest.