Contents
- 1 My First Taste of Sunshine
- 2 A Lesson in Patience
- 3 Why It Tastes So Good
- 4 A Dish with History
- 5 Ingredients:
- 6 How to Make Your Lemon Rice
- 7 Three Ways to Shake Up Your Lemon Rice
- 8 Serving Your Bright & Zesty Creation
- 9 Storing Your Lemon Rice
- 10 Simple Fixes for Common Hiccups
- 11 Your Lemon Rice Questions
- 12 Share Your Creation
- 13 Tangy Lemon Rice with Turmeric and Peanuts
My First Taste of Sunshine
I first tried lemon rice on a gray, rainy day. The bright yellow color made me smile instantly. Its zesty smell filled my whole kitchen with joy. That first tangy bite was pure sunshine on a plate. Ever wondered how to turn a simple grain into something unforgettable?
A Lesson in Patience
My first try at this dish was a mess. I lifted the lid too early while cooking. The rice turned out a bit sticky and underdone. I learned to trust the process and wait. Good food teaches us that some things are worth waiting for.
Why It Tastes So Good
This dish is special for two big reasons. The lemon zest gives a powerful, fresh fragrance. Toasted peanuts add a wonderful, crunchy surprise. Which flavor combo surprises you the most in your cooking?
A Dish with History
This style of lemon rice comes from South India. It is a classic, everyday food from the region. Families often pack it for trips and picnics. *Did you know it is sometimes called “chitranna”?* Share your favorite travel food memory below!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 2 tablespoons | |
| Jasmine rice | 1 cup | |
| Low-sodium chicken broth | 2 cups | |
| Freshly squeezed lemon juice | 1 tablespoon | |
| Fresh lemon zest | 1 teaspoon | |
| Fresh thyme leaves | 1 teaspoon | Plus additional for garnish |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon |
How to Make Your Lemon Rice
Step 1 Melt your butter in a good saucepan. Add the rice and give it a gentle toss. Let it toast for just a minute or two. You want it fragrant, not brown. Step 2 Now pour in your chicken broth and lemon juice. Add the zest, thyme, salt, and pepper too. Bring it all to a lively boil. Stir it once to keep the rice free. Step 3 Once boiling, cover the pot with its lid. Reduce the heat all the way down to low. Let it be for twenty minutes. (A tight lid is key for perfect rice!). Step 4 Do not peek while it is cooking. All the liquid will be absorbed. Take the pot off the heat. Fluff the rice gently with a fork. What gives this rice its sunny yellow color? Share below! Cook Time: 20–22 minutes Total Time: 25 minutes Yield: 3 servings Category: Side Dish, LunchThree Ways to Shake Up Your Lemon Rice
Try these fun twists on our classic recipe. They make the dish new again. Garden Veggie Toss in some peas and shredded carrots at the end. Spicy Kick Add a pinch of red pepper flakes with the broth. Nutty Crunch Stir in toasted peanuts or almonds for serving. Which spin sounds best to you? Tell me in the comments!Serving Your Bright & Zesty Creation
This rice pairs with so many things. It loves simple grilled chicken or fish. For a veggie meal, try it with roasted broccoli. A cool cucumber salad is great too. For drinks, try a crisp white wine. A sparkling lemon water is also perfect. It cuts the richness and refreshes your palate. Which would you choose tonight, the wine or the sparkle?
Storing Your Lemon Rice
Let your rice cool down completely first. Store it in a tight container in the fridge. It will stay good for up to four days. You can freeze it for one month. Thaw it in the fridge overnight.
Reheat it in the microwave with a splash of water. This keeps it from drying out. I always make a double batch. It saves so much time later. What is your favorite make-ahead meal?
Simple Fixes for Common Hiccups
Is your rice too wet? Just cook it a bit longer uncovered. If it is too dry, stir in a little broth. My rice was once super sticky. I learned not to peek under the lid! That steam is magic.
If the lemon flavor is weak, add more zest at the end. This matters because fresh zest packs a big punch. Always taste and adjust the salt after cooking. Your family will notice the difference.
Your Lemon Rice Questions
Can I make this gluten-free? Yes! Just use vegetable broth instead of chicken broth.
Can I make it ahead of time? Absolutely. It reheats very well for quick lunches.
What can I use instead of thyme? Dill or parsley are lovely fresh swaps.
Can I double this recipe? You can. Use a bigger pot so it cooks evenly.
Is brown rice okay? It is, but you will need more liquid and time. Will you try a swap?
I hope this recipe brings sunshine to your table. It is a simple way to make a weeknight feel special. I love seeing your dishes. Tag Savory Discovery on Pinterest with your photos!
Happy cooking! —Elowen Thorn.
Tangy Lemon Rice with Turmeric and Peanuts
Description
This easy lemon rice recipe is light, fresh, and full of bright citrus flavor. Make it in only twenty-five minutes with simple ingredients.
Ingredients
Instructions
- In a medium saucepan, on medium-high heat, add the unsalted butter and allow it to melt before adding the jasmine rice. Gently toss the rice in the melted butter and allow the rice to lightly toast for 1 to 2 minutes. You are not looking to brown the rice.
- To the saucepan, add the low-sodium chicken broth, freshly squeezed lemon juice, lemon zest, fresh thyme leaves, salt, and black pepper. Bring the rice and chicken broth to a boil, stirring as needed to prevent the rice from clumping.
- Once the chicken broth comes to a boil, cover the saucepan with a tight-fitting lid and reduce the heat to low.
- Simmer the lemon rice for 20 to 22 minutes, without opening the lid during that time, until all the liquids have been absorbed by the jasmine rice.
- Remove the saucepan from the heat, and gently fluff the cooked rice with a fork.
- Garnish the lemon rice with an additional sprinkle of fresh thyme leaves.