Lime rice: Difference between revisions
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Revision as of 17:11, 23 February 2016
📌 This page needs a photograph! 📷 [robots:noindex]
| Lime rice | |
|---|---|
| Electus |
| Servings: | 3-4 as part of a main meal |
| 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: | Chef |
| First published: | 12th October 2015 |
This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
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.
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
Variations
xxx
Chef's notes
xxx