Thursday, 21 November 2013

Spiced Lemon Rice

From a recipe of Jill Dupleix in Winter+ Food, The Sydney Morning Herald, June 2007.
I needed rice to go with the Chinese broccoli dish so decided on making this one.

An onion was chopped and gently fried until it was soft. Now ½ teaspoon brown mustard seeds were added and the frying continued until they began popping. The onion mix was taken off the heat.

I washed 150g basmati rice and added it to the rice cooker with 300ml water. The onions now went in with a large pinch of salt, a little freshly ground black pepper, ½ cinnamon stick, 3 cardamon pods crushed, a clove, a little ground cumin, ½ teaspoon coriander and ½ teaspoon turmeric powder. A tablespoon lemon juice was added and the cooker turned on. When the rice was cooked it was fluffed up with a fork and served.
An easy to make rice and wonderfully spicy.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔ 

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