Sunday, 6 May 2012

Lemon rice

Ady made this lemon rice to accompany the fish curry, this would be a great accompaniment to most curries. Mike is a photographer and I gave him the camera to photograph the food, is it me or is that photo so much better than my usual photographs?

1 tbsp vegetable oil
250g basmati rice
1/2 tsp ground turmeric
1/2 tsp dried mint
juice and zest of 1 lemon
1/2 tsp salt
1 tbsp black mustard seeds.

Choose a pan with a close fitting lid, and heat the oil gently before adding the rice. Stir to coat in the oil and stir in the turmeric and mint. Squeeze in the lemon juice and add 500ml water so that it covers the rice by a few centirmetres. Stir in the salt, put the lid on, bring to the boil, then reduce to a simmer and cook gently until all the water has been absorbed. This should take about 15 minutes.
Toast the mustard seeds in a dry frying pan,sprinkle the rice with the mustard seeds and lemon zest to serve. 


  1. No disrespect to the pro, but your own compositions are often very artful, I find.

  2. A compliment indeed from such an arty fella as yourself. x