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How to cook: South Asian Lemon Rice
Posted By Connie Veneracion On January 22, 2013 @ 9:25 pm In Asian Cooking,South Asian Recipes | No Comments
It’s isn’t yellow because of the lemon fruit although this rice dish has both lemon juice and lemon zest. It derives its color from the turmeric added to it. But the flavors are definitely not limited to the turmeric and the lemon. There are many versions and variations of lemon rice, and each has a different combination or ratio of spices. This dish has cardamon seeds, mustard seeds, coriander seeds and kaffir lime leaves. Can you now imagine the aroma and the taste?
Don’t be scared by the spices in the ingredients list. They are all sold in better groceries. Even kaffir lime leaves are available in dried form. So, there really is no reason not to try cooking lemon rice. It is such a lovely dish with its earthy aromas, bright color and refreshing flavors.
Ghee is available in South Asian stores. If inaccessible to you, make clarified butter. Veggie Belly  has very detailed instructions.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 1 to 2
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URL to article: http://feastasia.casaveneracion.com/south-asian-lemon-rice/
URLs in this post:
 basmati rice: http://feastasia.com/basmati-rice-preferred-in-south-asian-and-middle-eastern-cooking/
 coriander seeds: http://feastasia.com/coriander-seeds/
 kaffir lime leaf: http://feastasia.com/kaffir-lime-leaves/
 tips: http://howtocook.casaveneracion.com/how-to-zest-a-lemon-orange-or-lime/
 homemade: http://howtocook.casaveneracion.com/fried-crisp-onion-slices/
 store-bought: http://feastasia.com/bawang-goreng-small-fried-red-onions/
 Veggie Belly: http://www.veggiebelly.com/2012/01/how-to-make-ghee.html
© Connie Veneracion.