Lemon Rice

Method

1. 1

   Rinse the rice

   Rinse the rice in cool water until it runs mostly clear, then drain well.

2. 2

   Cook the rice

   Put the rice and water in a saucepan over high heat and bring to a boil, about 5 minutes. Cover, turn the heat to low and cook for 10 minutes, until the water is absorbed and the rice is tender.

3. 3

   Rest the rice

   Remove from the heat and leave covered for 5 minutes, then spread it on a plate to cool slightly.

4. 4

   Toast the peanuts

   Heat the oil in a wide frying pan over medium heat. Add the peanuts and cook for 2 to 3 minutes, stirring, until golden and fragrant.

5. 5

   Set aside the peanuts

   Lift the peanuts out with a slotted spoon and set aside, leaving the oil in the pan.

6. 6

   Temper the spices

   Keep the pan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds, until they pop.

7. 7

   Add the chilli and leaves

   Add the curry leaves and dried chilli and cook for 20 seconds, until fragrant. Keep the leaves dry and stand back as they can splutter in hot oil.

8. 8

   Add the ground spices

   Turn the heat to low and stir in the turmeric and asafoetida for 10 seconds, until the oil turns golden and smells aromatic.

9. 9

   Season the rice

   Add the rice, peanuts and salt. Toss gently over low heat for 2 minutes, until the rice is evenly coloured and warmed through.

10. 10

    Finish with lemon

    Turn off the heat. Squeeze in the lemon juice and toss gently, then taste and adjust the salt if needed.

11. 11

    Serve

    Serve warm or at room temperature, with the rice fluffy and the peanuts and curry leaves evenly distributed.

Tips

• Spread the cooked rice out gently rather than stirring it while it cools, to keep the grains intact.
• Have the curry leaves and chilli ready before adding the mustard seeds, as they pop quickly.
• Use dry curry leaves and stand back when adding them to the hot oil to avoid spluttering.

Swaps

• Use cooked rice left over from another meal, cooled and separated, in place of freshly cooked rice.
• Use a small fresh green chilli instead of the dried red chilli, adjusting the amount to taste.

Storing

Cool promptly and refrigerate in a covered container for up to 2 days; reheat until steaming hot.