Veggie recipe; Lemon Rice

Perfect lemon rice

Perfect lemon rice

Rice is a common pantry item for most people due to a couple of factors. It is fairly inexpensive, it can be paired with a lot of dishes and it cooks pretty fast. But, let’s face it, if you are only eating steamed rice, that could get boring after a while! The great thing with rice is that you could add whatever you have in your pantry and transform it into something new.

That’s exactly what we are doing with this lemon rice. It is so flavorful and if you like lemon and cilantro, it will remain in your repertoire for years to come. If you have read recipes on how to boil rice, you will repeatedly see that the water to rice ratio is usually recommended at 2:1. While that may work for you, I have perfected my rice-making skills by reducing the water by ¼ or ½ cup depending on the type of rice.

Especially if I have taken the time to soak my rice, I don’t need the entire amount of water to cook the rice. Why? Because when you soak rice, it absorbs water and plumps up. Adding too much water will cause your rice to be mushy.

Another trick to this rice is adding the salt to the lemon juice at the end. Most people make lemon rice by adding lemon juice to the boiling water but this dilutes the lemon taste and you lose out on the nutritional aspect of the lemon due to heating. So, try this rice – it will change your life! I use it along curries, vegetable stir fry, in wraps/burritos and so on.


2 Cups Basmati Rice

2 Tbsp Veg Oil 1 Bay Leaf

1 ½ – 1 ¾ cups water

1 Large Lemon, zested and juiced

1 Tsp Sea Salt ( ½ with the water and ½ with the lemon juice)

3 Tbsp Cilantro, chopped


1. Rinse the rice until the water runs clear. If not pressed for time, soak your rice for 30 minutes as this helps to keep the grains separated.

2. Heat a saucepan over medium heat, add the oil then the rice and bay leaf. Toast the rice for about 2-3 minutes until nicely coated with the oil

3. Add the water and half the salt and let it come to a boil. Cover with a tight-fitting lid and turn heat to low and let cook for about 20-25 minutes

4. Once rice has absorbed all the water, turn off heat and leave to rest for 10 minutes without lifting the cover. Meanwhile, zest and juice the lemon and chop up the cilantro. Mix the remaining salt with the lemon juice.

5. Fluff your rice using two forks, taking care not to mash the rice, just a nice lifting motion to loosen the grains. Pour the lemon-salt mix over the rice as well as the zest and cilantro, fluff again and serve.