THE SPICE MAGIC KITCHEN
Lemon rice
Turmeric colors lemon rice with a mustard-and-peanut tempering.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Wide skillet; thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Illustrative preparation stage 2 Temper
Medium-low
Have readyMustard, curry leaves, turmeric
- Pat curry leaves completely dry.
- Add mustard seeds and let them pop, then carefully add curry leaves using a splatter screen.
- Lower the heat and stir in turmeric.
Illustrative preparation stage 3 Heat rice
Medium
Have readyRice, salt, water
- Toss rice with salt and water in skillet.
- Heat the rice throughout to 165°F (74°C).
Illustrative preparation stage 4 Finish
Off heat
Have readyLemon juice
- Fold lemon juice into rice.
AT THE TABLE
A few good things alongside.
Plain yogurt
Red lentil dal
Cucumber slices
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Resting and serving
Use rice promptly cooled and refrigerated; reheat thoroughly to 165°F (74°C).
Ingredients and allergens
Ingredients and allergens: includes peanut. Check every packaged ingredient label and the separate serving suggestions.
FROM YOUR SPICE SHELF
