Lemon Rice

This delicious and citrus-spiked rice is served with toasted black mustard seeds on top for a wonderful contrast and crunch.

1 tbs. vegetable oil
1 cup plus 2 tbs. basmati rice
1/2 tsp. ground turmeric
1/2 tsp. dried mint
juice and zest of 1 lemon
approx. 2 1/4 cups water
1/2 tsp. salt (or more to taste)
1 tbs. black mustard seeds

Chose a saucepan with a close-fitting lid. Heat the oil gently before adding the rice. Stir to get a good coating, then add the turmeric and mint. Stir in the lemon juice, water and salt, bring to a boil, then reduce to low, clamp on the lid and simmer for about 15 minutes. The water should be absorbed and the rice tender. Add more water if needed.

Remove the lid, drape a tea towel over the top, replace the lid and leave to sit off the heat for about 30 minutes.

While the rice is sitting, fry the mustard seeds in a small frying pan for a few minutes to toast. Serve the rice sprinkled with the seeds and the lemon zest.

Serves 4-6

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