How To Cook Fluffy Rice

Here’s an easy step-by-step tutorial on how to cook rice that is perfectly fluffy, non-sticky, with well separated grains. It always comes out perfect and you will hopefully reduce buying pre-cooked rice/microwave rice from the supermarket.

Now make rice so you can make this delicious Lemon Rice

Or pair it simple with the following dishes:

• Daal Tadka recipe
• Easy Chana Masala
• Vegan Paneer Butter Masala
• Vegan Palak Paneer
• Easy One Pot Daal Recipe
• Achinga Kaya Mezhukkupuratti – Green Bean Plantain Dish

Fluffy Rice

Ingredients1x2x3x

• 1 cup raw rice like basmati rice, jasmine rice etc.
• 1 ¾– 2 cups water

Instructions

• Take 1 cup of rice in a bowl and pour water into it.
• Rinse this uncooked rice rubbing between your palms and save the water to water your plants.
• Repeat several times until the water turns clear
• Optionally, soak this rice in water for about 20-30 minutes.
• Then, drain the water from the soaked rice.
• Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.
• Bring it up to boil, turn the heat down and cover with a lid and
• Let this cook for about 8 minutes if soaked or 10 minutes if un-soaked.
• After 8 or 10 minutes, turn off the heat and let it sit covered for 5 minutes.
• Then remove the lid and fluff up the rice with a fork.
• Serve with some daal or sambar or chana masala and enjoy!

Lemon Rice/chitranna/Nimmakaya Pulihora is a crunchy, spiced, lemon-y rice dish that is quick and easy to make and tastes amazing! It is a dish originating from the south of India, particularly Karnataka and Andhra Pradesh, and is perfect to consume for breakfast lunch or dinner!

What is Lemon rice?

Lemon rice is a staple in most south Indian households, as it was in mine. We usually make it when we want a quick dish and have some leftover rice available. With just a few ingredients, this dish comes to life in no time. It has a slight tanginess from the lemon juice, aromas from the mustard seeds and curry leaves and crunchiness from the peanuts, cashews and roasted lentils.

This dish is perfect for beginners since its easy and very forgiving.

In India, his dish a very common travel food. My mum used to always pack some lemon rice with pickle, that we used to enjoy in our train journeys. The addition of turmeric and lack of soggy ingredients makes this dish stay good for a long time.

How to make Lemon rice?

Here is the step-by-step guide to making this dish.

1. Start by measuring out 1 cup of rice and cooking it. You can also use leftover rice, in which case, measure out 3-4 cups of it for this recipe.

2. Let the rice cool down, then heat up some oil in a pan. Make sure it’s on medium low heat.

3. Add mustard seeds to this and let it crackle.

3. Then add the chana dal and urad dal. Fry until the dals turns golden. Do not let it burn.

4. Then add peanuts to it and let that sauté a bit (about 40 seconds) then add cashews to it.

5. Then add the chopped green chilies and curry leaves.

6. Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.

7. To this, add the cooked and cooled rice, lemon juice, salt and mix very well so that everything is well combines.

6. Cover the pan for the flavors come together for 4 to 5 minutes. and then serve the lemon rice with some spicy Indian pickle and pappad. You can also garnish with chopped coriander/cilantro leaves.

Let me know if you give this easy Lemon Rice recipe a try! Tag me aka @beextravegant on Instagram if you post it, so I can see it.

Try other breakfast/snack items from the blog:

• Vegetable Upma Recipe
• Khaman dhokla recipe
• Paniyaram recipe- shallow fried, spiced rice and lentil balls
• Vegan Yoghurt Toast – Spicy
• Tofu masala sandwich

Lemon Rice Recipe

Ingredients1x2x3x

• 1 cup rice sub with 3 cups of cooked rice
• 1 ¾ – 2 cups water
• 1 ½ – 2 tablespoons lemon juice or add as required
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tbsp cashews
• 3-4 tbsp peanuts
• 12-15 curry leaves
• 2 green chilies optional
• ¼ tsp asafoetida hing
• ½ tsp turmeric powder
• 1-2 tbsp neutral oil
• salt to taste

Instructions

Cooking the rice (if not using leftover rice)

• Rinse uncooked rice in water (rubbing between your palms), drain and rinse again until the water turns clear
• Then soak in water for about 30 minutes.
• Then, the water from the soaked rice.
• Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.
• Bring it up to boil and, turn the heat down, cover with a lid and cook for about 8 minutes.
• After 8 minutes, turn off the heat and let it sit for 5 minutes. Then uncover and fluff up the rice with a fork and let it cool down.

Lemon rice base

• In a large frying pan, heat 1-2 tbsp oil. Bring it to low heat.
• Add the mustard seeds and once they begin to crackle, add the chana dal and urad dal.
• Fry until the dals turns golden. Do not let it burn.
• Then add peanuts and cashews to it.
• Then add the chopped green chilies and curry leaves.
• Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.

Final Lemon Rice

• To this, add the cooked and cooled rice, lemon juice, salt and mix very well.
• Cover the pan for the flavors come together for 4 to 5 minutes.
• Serve the lemon rice with some spicy Indian pickle and pappad.
• Optionally, garnish with chopped coriander/cilantro leaves.

Storage

• Leftovers can be stored in the refrigerator for up to 3 days and can be stored in the freezer for up to one to two months.

This mango basil seed pudding is the perfect summertime dessert/snack if you have some mangoes lying around. This recipe calls for no added sugar if your mangoes are ripe and sweet enough. Basil seeds are nutritious and commonly consumed in India during the summers for a cooling effect when soaked in water.

Try other easy and healthy desserts from the blog:

• Mango cardamom nice cream
• Healthy Vegan Laddoos
• Best Tahini Chocolate Chip Cookies (Vegan)

Let me know if you try this easy mango basil seed pudding a try! Tag @beextravegant on Instagram if you make it, so I can also see it.

Easy Mango Basil Seed Pudding

Ingredients1x2x3x

• 1 large mango
• 5 tbsp Basil seeds sub with chia seeds
• 2/3 cup Plant milk
• 1 tsp Maple syrup Optional

Instructions

• Mix together basil seeds in plant milk (and maple syrup, if using) and let it sit and thicken for at least 30 minutes or even overnight.
• Slice mangoes into cubes.
• Take a dessert bowl and start by layering first the basil seed pudding and then the sliced mangoes.
• Garnish with some mint leaves and enjoy!

Fluffy Rice

Ingredients1x2x3x

• 1 cup raw rice like basmati rice, jasmine rice etc.
• 1 ¾– 2 cups water

Instructions

• Take 1 cup of rice in a bowl and pour water into it.
• Rinse this uncooked rice rubbing between your palms and save the water to water your plants.
• Repeat several times until the water turns clear
• Optionally, soak this rice in water for about 20-30 minutes.
• Then, drain the water from the soaked rice.
• Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.
• Bring it up to boil, turn the heat down and cover with a lid and
• Let this cook for about 8 minutes if soaked or 10 minutes if un-soaked.
• After 8 or 10 minutes, turn off the heat and let it sit covered for 5 minutes.
• Then remove the lid and fluff up the rice with a fork.
• Serve with some daal or sambar or chana masala and enjoy!