SafePlates

Ingredients

• 1 cup (240 ml) basmati rice
• 2 cups (480 ml) water
• 1/4 cup (60 ml) lemon juice
• Zest of one lemon
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) mustard seeds
• 1 teaspoon (5 ml) turmeric powder
• 1/4 teaspoon (1.25 ml) asafoetida (optional, check for gluten-free certification if necessary)
• 10-12 curry leaves
• 2 green chilies (mild or medium, depending on preference), finely chopped
• Salt to taste
• 2 tablespoons (30 ml) chopped cilantro for garnish
• Optional: 2 tablespoons (30 ml) nut-free coconut flakes for added texture and flavor

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch and ensure the rice is fluffy.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
3. While the rice is cooking, heat the olive oil in a separate pan over medium heat. Add the mustard seeds and wait until they start to pop. Then add the turmeric, asafoetida (if using), curry leaves, and chopped green chilies. Sauté for 2-3 minutes until the mixture is fragrant and the spices are well cooked.
4. Fluff the cooked rice with a fork and transfer it to a large mixing bowl. Add the lemon juice, lemon zest, and the sautéed spice mixture to the rice. Mix gently to combine everything evenly. If using, sprinkle the coconut flakes over the rice for an extra layer of flavor and texture.
5. Taste and adjust the seasoning with salt, if necessary. Garnish with chopped cilantro before serving.
6. Serve warm as a delightful side dish or enjoy as a light main course. This rice pairs well with grilled fish, chicken, or a variety of vegetable dishes.