Lime rice: Difference between revisions
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Plain [[Boiled|boiled]] or [[Steamed rice|steamed rice]] is usually fine with a [[Curry|curry]], but sometimes it is worth making the effort to create something a little more special. | |||
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|TotalCalories = 490 | |TotalCalories = 490 | ||
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|PrepTime = 20 minutes (includes 10 minutes resting time) | |PrepTime = 20 minutes (includes 10 minutes resting time) | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Different!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.6</span>/5 </span> | |||
<span class="reviewDesc">Not bad - could be nicer.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Category:Steamed|Rice lime]] | [[Category:Steamed|Rice lime]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/stock|#stock]] [[Special:Search/rice|#rice]] [[Special:Search/mustardseeds|#mustardseeds]] [[Special:Search/boiling|#boiling]] [[Special:Search/lime|#lime]] [[Special:Search/garlic|#garlic]] [[Special:Search/chilliflakes|#chilliflakes]] [[Special:Search/curryleaves|#curryleaves]] [[Special:Search/turmeric|#turmeric]] [[Special:Search/grains|#grains]] [[Special:Search/curry|#curry]] | ||
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Latest revision as of 10:59, 28 December 2021
Plain boiled or steamed rice is usually fine with a curry, but sometimes it is worth making the effort to create something a little more special.
| Lime rice | |
|---|---|
 |
| Servings: | 3-4 as part of a main meal |
| Calories per serving: | 163 |
| Ready in: | 50 minutes (includes 10 minutes resting time) |
| Prep. time: | 20 minutes (includes 10 minutes resting time) |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 12th October 2015 |
|
Best recipe reviewDifferent! 3.6/5 Not bad - could be nicer. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30ml groundnut oil
- 1 teaspoon mustard seeds
- Garlic to taste, peeled and sliced
- ½-1 teaspoon dried chilli flakes
- 2 green indian chillies, sliced
- 200g white basmati rice
- ½ teaspoon ground turmeric
- 1 teaspoon salt of your choice (omit if using stock)
- 500 ml boiling water or stock
- A few curry leaves
- The juice of 1 lime
- The grated zest of ½ lime
Method
- Heat the oil in a saucepan over a high heat and add the mustard seeds.
- Cover with a lid and wait for the seeds to start popping.
- Reduce the heat then add the garlic, chilli flakes and green chilli and cook until the garlic is just golden.
- Stir in the rice and cook for a minute or so until the grains are coated in oil and begin to turn transluscent.
- Stir in the turmeric.
- Add the boiling water or stock and cover.
- Reduce the heat and cook for about 15 minutes, until the rice has absorbed the liquid.
- Do not lift the lid during this time.
- Stir in the curry leaves, lime juice and lime zest.
- Cover with a tea towel and leave in the pan for 10 minutes.
- Gently fluff the grains of rice with a fork, and serve.
Serving suggestions
Fine with curries or on it's own as a snack
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