Lemon Rice

Why You’ll Love This Recipe

Lemon Rice stands out for its bold flavors and ease of preparation. It’s naturally vegan, gluten-free, and requires only pantry staples. The dish is incredibly versatile, making it great for lunch boxes, quick dinners, or potlucks. The lemon juice adds a zingy punch, while the mustard seeds, curry leaves, and roasted peanuts provide depth and crunch. You’ll love how fast it comes together with minimal prep and maximum flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably cooled, leftover rice works best)
• Lemon juice (freshly squeezed)
• Oil (vegetable or coconut oil)
• Mustard seeds
• Dried red chilies
• Green chilies (sliced)
• Curry leaves
• Turmeric powder
• Salt
• Roasted peanuts (optional, for crunch)
• Asafoetida (optional, for a deeper flavor)
• Fresh coriander leaves (for garnish)

Directions

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add dried red chilies, green chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
4. Stir in turmeric powder and salt.
5. Add roasted peanuts and mix well.
6. Add the cooked rice and gently stir to coat the grains evenly with the spices.
7. Pour in the fresh lemon juice and mix thoroughly.
8. Cook for another 1–2 minutes, then turn off the heat.
9. Garnish with chopped coriander leaves and serve warm or at room temperature.

Servings and timing

This recipe serves 4 people and takes about 20 minutes to prepare from start to finish, especially if using pre-cooked rice.

Variations

• Add vegetables: Stir in cooked peas, grated carrots, or sautéed onions for added nutrition.
• Use lime: Substitute lemon with lime juice for a slightly different citrus flavor.
• Make it nut-free: Skip the peanuts or use roasted sunflower seeds as an alternative.
• Spice it up: Add more green chilies or a dash of chili powder for extra heat.
• Add lentils: Include a spoonful of cooked moong dal or chana dal for texture and protein.

Storage/Reheating

Lemon Rice stores well in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a pan over low heat with a splash of water or microwave it for 1–2 minutes until heated through. The flavors often deepen after a day, making leftovers even tastier.

FAQs

What type of rice works best for Lemon Rice?

Short-grain or medium-grain white rice is traditional, but any cooked rice, including basmati or brown rice, can be used.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is best for flavor, but bottled lemon juice can be used in a pinch.

Is Lemon Rice spicy?

It has a mild to moderate heat level, but you can adjust the number of chilies to suit your taste.

Can I prepare Lemon Rice in advance?

Yes, it can be made ahead of time and stored in the fridge. It tastes great cold or reheated.

Is this dish vegan and gluten-free?

Yes, Lemon Rice is naturally vegan and gluten-free as long as all ingredients used are free from additives.

What can I serve with Lemon Rice?

It pairs well with yogurt, papadam, pickle, or any simple curry.

Can I freeze Lemon Rice?

Yes, but the texture of rice may change slightly upon thawing. Store in freezer-safe containers for up to 1 month.

How do I prevent the rice from getting mushy?

Use cooled, day-old rice and toss it gently during mixing to avoid breaking the grains.

Can I skip curry leaves?

While curry leaves add authentic flavor, you can omit them or use dried curry leaves if fresh ones are unavailable.

How long does it take to make Lemon Rice?

If using pre-cooked rice, the dish can be ready in about 20 minutes.

Conclusion

Lemon Rice is a zesty, aromatic dish that’s quick to make and full of flavor. Whether served on its own or as part of a larger meal, it brings a burst of sunshine to your table with minimal effort. Its simplicity, adaptability, and comforting taste make it a staple worth returning to again and again.

Lemon Rice

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Lemon Rice is a zesty South Indian dish made with cooked rice, tempered spices, lemon juice, and herbs. It’s quick, flavorful, and perfect for using up leftover rice.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons oil (vegetable or coconut oil)
• 1 teaspoon mustard seeds
• 2 dried red chilies
• 2 green chilies, sliced
• 10–12 curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons roasted peanuts (optional)
• 1 pinch asafoetida (optional)
• 2 tablespoons chopped fresh coriander leaves (for garnish)

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Instructions

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add dried red chilies, green chilies, curry leaves, and asafoetida. Sauté for a few seconds.
4. Stir in turmeric powder and salt.
5. Add roasted peanuts and mix well.
6. Add the cooked rice and gently stir to coat the grains evenly with the spices.
7. Pour in the fresh lemon juice and mix thoroughly.
8. Cook for another 1–2 minutes, then turn off the heat.
9. Garnish with chopped coriander leaves and serve warm or at room temperature.

Notes

• Use day-old rice for best texture and flavor absorption.
• Adjust the number of chilies to control the heat level.
• Skip peanuts for a nut-free version or substitute with sunflower seeds.
• Lime juice can be used instead of lemon juice.
• Add vegetables or lentils to make it more filling and nutritious.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 1g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg