Best Lemon Ginger Basmati Rice Recipes

Lemon Basmati Rice image

Provided by Renee D

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup basmati rice
3 tablespoons butter
3/4 cup onion, diced
1 1/2 teaspoons minced garlic
1 pinch cayenne
1 1/2 cups water
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons cream
1 1/4 teaspoons salt
2 tablespoons thinly sliced chives

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.

Nutrition Facts : Calories 285.6, Fat 12.4, SaturatedFat 7.2, Cholesterol 31.2, Sodium 796.9, Carbohydrate 39.9, Fiber 2.2, Sugar 1.9, Protein 4.4

LEMON BASMATI RICE image

Provided by Ellen Bales

Categories Rice Sides

Time 30m

Number Of Ingredients 8

2 tsp canola oil
1 c basmati rice, rinsed
1 Tbsp minced fresh ginger
1 tsp finely grated lemon zest, plus additional for garnish
1-1/2 Tbsp fresh lemon juice
2 c low-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper

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 image

Provided by Ainsley_

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons canola oil
1 cup basmati rice, rinsed
1 (2 inch) piece fresh ginger, minced
1 lemon, juiced and zested
2 cups chicken broth
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.3 g, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 1.2 mg, Sugar 0.2 g