Indian lemon rice

Ingredients for 5 servings:

• 300 g long grain rice
• 550 ml water
• ½ tsp turmeric
• 2 tbsp desiccated coconut
• 3 tbsp coconut milk
• 2 tbsp cashews or almonds, chopped
• 4 curry leaves
• ½ tsp, leveled mustard seeds
• 1 chili pepper(s), green, fresh, pitted, very finely chopped
• 125 ml ghee or clarified butter, melted
• 2 lemons (organic)
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Bring rice, water, a pinch of salt, and turmeric to a boil in a large pot over high heat. Reduce heat and simmer, covered, until the rice is tender. Meanwhile, soak the desiccated coconut in the coconut milk. Sauté the nuts or almonds, mustard seeds, curry leaves, and chili pepper in ghee or clarified butter. Add the lemon juice and a little zest. Stir the mixture, desiccated coconut, and coconut milk into the rice and cook, covered, for a few more minutes to allow the rice to absorb the liquid. Season to taste and add a little more lemon juice if necessary.