Lemon Rice

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Lemon Rice is a bright and simple side dish that will go great with cuisines from the Mediterranean to South Asia. A few simple ingredients turn plain rice into something sunny and delicious. It's gonna be awesome.

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Boiled
  • Cuisine: British
  • Diet: Vegan


Units Scale
  • 1 tablespoon rapeseed or vegetable oil
  • 250 grams basmati rice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon mustard powder
  • 1 lemon, zest and juice
  • 500 ml water
  • 1/2 teaspoon salt
  • nigella seeds, optional, to garnish


  1. Add your oil to a medium saucepan with a lid and heat it over medium heat. Add the rice and stir it into the oil to coat the grains.
  2. Stir in the turmeric, mint, and mustard powder. Zest your lemon onto a separate dish to add later, then squeeze your lemon juice into the rice pot, then add the water and salt.
  3. Give it one last stir and put the lid on the pan. Bring this to the boil, then turn the heat down as low as it will go for about 15 minutes or until the water is absorbed. You can let the rice sit for a while off the heat while you finish up dinner.
  4. When you're ready to serve, sprinkle in the lemon zest and the nigella seeds (if you want a bit of color) and fluff the rice with a fork before dishing it up.
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