LEMON RICE

Lemon rice is an excellent summer picnic dish. The taste and smell of this dish comes mainly from lemon, so try not to exceed the recommended amount of spices.

Ingredients

• 2 cups (350 g) basmati or other good quality long grain rice
• 1 tbsp. l. ghee or vegetable oil;
• ½ tsp cumin seeds;
• 1½ tsp mustard seeds;
• 5 curry leaves (if available);
• 1 cinnamon stick dl. 5 cm;
• 1 green hot pepper pod, chopped
• 3½ cups (825 ml) water
• 2 tsp salt;
• ½ tsp turmeric (optional);
• ½ cup (125 ml) lemon juice
• 2 tbsp. l. butter;
• 1 lemon;
• 5-6 stalks of parsley;

Directions

1. Throw the prepared rice in a colander or sieve and let the water drain.
2. Meanwhile, heat ghee or vegetable oil in a saucepan over medium heat and toss in the cumin seeds, mustard seeds, curry leaves, and cinnamon. When the color of the cumin seeds changes, add the chopped peppers and then the drained rice.
3. Fry the rice, stirring occasionally, for 2-3 minutes.
4. When the grains begin to turn clear, pour the salt water into the rice, bring to a boil and let it simmer for one minute. (If you want the rice to be yellow, add turmeric with the water.) Close the pot.
5. Reduce heat and simmer for about 20 minutes, until rice has absorbed all the water.
6. Remove the lid and take out the cinnamon stick pieces.
7. Sprinkle the rice with lemon juice and place the butter slices on top.
8. Cook without a lid for another 2-3 minutes.
9. Stir the rice gently with a fork.
10. Place a lemon wedge and a sprig of parsley in each serving.