Best Lemon Basmati Rice Recipes

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

LEMON GINGER BASMATI RICE

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

BROWN BASMATI RICE WITH SORREL AND LEMON

Steps:

• Start the rice cooker.
• Add 1 tablespoon butter melt and then add celery, garlic, onion, and saute till tender.
• Add sorrel lemon zest and rice stir to coat. Add enough water to top rice by and inch, (about 3 cups water).
• Cook till ricer beeps add peas toss and toss with additional butter.
• Season with salt and black pepper taste.

LEMON BASMATI RICE

Steps:

• 1. In a 2-1/2-qt. saucepan over medium heat, heat the oil until shimmering. Cook rice, ginger, and zest, stirring, until fragrant, about 1 minute.
• 2. Stir in lemon juice, broth, salt and pepper, and bring to a boil. Reduce heat to low and simmer, covered, until liquid is absorbed, 18 to 20 minutes.
• 3. Let stand, covered, off heat for 5 minutes. Fluff with a fork and garnish with additional zest.
• 4. For a little kick, add a clove of minced garlic. May also substitute ground ginger for fresh.

LEMON BASMATI RICE

Steps:

• Preheat oven to 375. Place the very well drained rice in a 1 1/2 quart baking dish. Melt the butter in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt and bring to boil. Stir it all up. Seal tightly with foil and bake for 20-25 or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving then fold in the chives.

LEMON BASMATI RICE

Steps:

• Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 cups water. Add zest of 1/2 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce heat to low. Cook, covered, until water evaporates, 10 to 15 minutes.
• Remove from heat, and let stand, covered 10 minutes. Use a fork to fluff rice; transfer to a serving platter. Remove cardamom pods and cinnamon sticks, if desired. Sprinkle with remaining lemon zest and serve immediately.

LEMON BASMATI RICE

Steps:

• 1. In a large saucepan bring 5 cups of water to a boil with 2 T of oil or ghee. Add rice to boiling water and cook until tender, about 8 minutes. Drain thoroughly, rinse with hot water and set aside.
• 2. Heat remaining oil or ghee in a large frying pan. Add the cumin and mustard seeds. When the seeds begin to pop, add the ginger, tumeric, and curry leave or lime zest. Cook for 1 minute stirring grequently. Add the cooked rice, then the lemon juice, and stir well.
• 3. Season to taste with salt and transfer to a bowl. Let cool completely before serving

WOK FLASHED SALT AND PEPPER SHRIMP WITH LEMON BASMATI RICE

Steps:

• In a saucepan, saute white parts of the scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper, and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on.
• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly.
• In a large bowl, mix peppercorns, salt, and cornstarch. Dredge shrimp in mixture.
• In a very hot wok, add oil and fry the shrimp quickly. Add the green parts of the scallions. Cook until shrimp are pink, 3 to 5 minutes.

LEMON-BASMATI RICE

Steps:

• Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 1/2 cups water. Add the zest of 1 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce to a simmer. Cook, covered, until water evaporates, about 10 minutes.
• Turn off the heat, and let stand, covered, 5 minutes. Use a fork to fluff the rice, and transfer to a serving platter, remove cardamom and cinnamon if desired, and sprinkle with remaining lemon zest.

LEMON BASMATI RICE

Steps:

• 1.Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.