MTR Lemon Rice Powder: How to Make Lemon Rice

MTR lemon rice powder is a ready-made seasoning mix used to make South Indian-style lemon rice, a bright, savory dish of cooked rice, lemon, spices, and often a crunchy tempering. This recipe explains how to use the packet with freshly cooked rice; the amount of salt and heat can vary by packet, so taste before adding extra seasoning.

Ingredients

2 cups (370 g) uncooked white rice, such as sona masoori or basmati
3 cups (710 ml) water, or the amount appropriate for your rice and cooking method
2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 teaspoon (5 ml) mustard seeds
1 tablespoon (8 g) raw or roasted peanuts
1 teaspoon (2 g) split urad dal (skinned black gram), optional
1 dried red chile, broken in half, optional
10 to 12 fresh curry leaves, optional; use 1 teaspoon dried curry leaves if fresh are unavailable, though their aroma will be less pronounced
¼ teaspoon (0.5 g) ground turmeric
2 to 3 tablespoons (30 to 45 g) MTR lemon rice powder, to taste; check the packet for its recommended quantity
1 tablespoon (15 ml) fresh lemon juice, plus more to taste
½ teaspoon (3 g) fine salt, only if needed after tasting the seasoning powder
2 tablespoons (30 ml) water, for loosening the seasoning if needed
2 tablespoons (8 g) chopped fresh cilantro, optional

Instructions

Rinse the rice in several changes of water until the water is less cloudy. Cook it with the measured water using your usual stovetop or rice-cooker method. The grains should be tender but separate, not wet or mushy. Spread the cooked rice on a wide plate or tray and let it cool for about 10 minutes; this makes it easier to stir in the seasoning without crushing the grains.
While the rice cools, measure out the lemon rice powder. Start with 2 tablespoons (30 g) if you are unsure how strong or salty your packet is. Open the packet only when you are ready to use it, and follow any storage directions on its label after opening.
Heat the oil in a wide skillet or kadai over medium heat. Add the mustard seeds. When they begin to pop, add the peanuts and cook for 1 to 2 minutes, stirring, until lightly golden. If using urad dal, add it with the peanuts and cook until pale gold. Add the dried chile, curry leaves, and turmeric; stir for about 20 seconds. Curry leaves can sputter when they meet hot oil, so add them carefully and keep your face and hands back from the pan.
Turn the heat to low. Add the lemon rice powder and stir for about 20 to 30 seconds, just until fragrant. Do not let the powder scorch; if the pan looks dry or the seasoning starts sticking, stir in 1 tablespoon (15 ml) water.
Add the cooled rice in two or three portions, folding gently with a spatula so the grains get evenly coated. Add the remaining water a little at a time only if the mixture seems dry. Warm over low heat for 2 to 3 minutes, stirring gently. Taste and add more powder if you want a stronger flavor, then add lemon juice and salt only as needed. Finish with cilantro, if using, and serve warm.

Tips

Keep the rice separate. Rinse it before cooking, avoid excess water, and cool it briefly before mixing. Freshly cooked rice can be used, but handle it gently; day-old rice is firmer and particularly easy to toss.
Season in stages. MTR powder contains a blend of spices and may contain salt. Begin with the smaller amount, taste after mixing, and add salt or lemon juice gradually rather than assuming every packet is identical.
Adjust the heat carefully. The optional dried chile adds extra heat, while the seasoning powder itself may already be spicy. Leave out the chile for a milder dish. If you cannot find curry leaves, omit them or use dried leaves; neither is an exact replacement for the fresh, distinctive aroma.
Use a wide pan and low heat. A crowded or very hot pan can break the rice and scorch the spice mix. Fold instead of vigorously stirring, and add water by the tablespoon if the rice needs loosening.

Serving Suggestions

Serve lemon rice warm or at room temperature as a quick lunch, light dinner, or part of a South Indian-style meal. It pairs well with plain yogurt or raita, cucumber, and a simple vegetable side. For a fuller plate, add cooked lentils, sambar, or a vegetable curry. A few extra peanuts add crunch, while a lemon wedge lets diners adjust the tang at the table.

The recipe is easy to scale, but use a pan large enough to toss the rice without compacting it. If serving it as part of a meal with several sides, a smaller portion may be enough; for a main dish, plan on about one-quarter of the prepared recipe per person.

Variations

Use leftover rice: Substitute about 6 cups (900 g) cooked, cold rice for the uncooked rice and water. Break up clumps before adding it to the pan, then warm it thoroughly over low heat. Because it is already cooked, this shortens the preparation and cooking time.

Make it nut-free: Omit the peanuts. You can add 1 tablespoon (8 g) toasted sesame seeds at the end for a different crunch, if sesame is safe for everyone eating. For a richer tempering, use a little more oil rather than adding another ingredient.

Add vegetables: Stir in ½ cup (75 g) finely diced cooked carrot or peas with the rice. Cooked vegetables keep the rice easy to fold; if adding raw vegetables, cook them in the pan until tender before adding the seasoning powder.

Use fresh lemon instead of the mix: The packet is what gives this version its MTR-seasoned flavor, so a direct replacement will taste different. For a simpler lemon rice, omit the powder, increase turmeric to ½ teaspoon (1 g), and add 1 to 2 tablespoons (15 to 30 ml) lemon juice and salt to taste. The result will be less like the packet version and may need extra toasted spices.

Storage and Reheating

Cool the rice promptly and refrigerate it in a shallow, covered container within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or below and use within 3 to 4 days. Do not leave cooked rice at room temperature for longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Discard rice that has been left out beyond those limits; reheating does not reliably make improperly stored rice safe.

For best texture, reheat only the portion you plan to eat. In a skillet, add a spoonful of water, cover, and heat until steaming hot throughout, stirring once or twice. In a microwave, cover loosely, add a little water, and heat in short intervals, stirring between them. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating the same portion repeatedly. Freeze in an airtight container for up to 1 month for best quality, thaw in the refrigerator, then reheat to 165°F (74°C).

Frequently Asked Questions

How much MTR lemon rice powder should I use?
Start with 2 tablespoons (30 g) for this quantity of rice, then taste and add more if desired. Packet size and seasoning strength can differ, so use the package directions as a guide and account for its salt before adding any extra.

Can I make MTR lemon rice with leftover rice?
Yes. Use about 6 cups (900 g) cooked rice in place of the uncooked rice and water. Cold rice is easy to separate, but break up any clumps before folding it into the tempering. Heat it until steaming hot throughout.

Does this recipe need fresh lemon juice?
The powder provides lemon-style seasoning, but a little fresh juice brightens the finished rice. Add it after mixing and taste before adding more. If the packet already tastes quite tangy, you may need only a small amount or none.

Is MTR lemon rice powder gluten-free?
Ingredients and manufacturing practices can change, and products may be made on shared equipment. Check the specific packet for its ingredient list and allergen statement, especially if you need to avoid gluten or another allergen.

Why did my lemon rice turn mushy?
Rice that was cooked with too much water, mixed while very hot, or stirred forcefully can break down. Use rice that is tender but not wet, let it cool briefly, and fold it gently into the seasoning. For the next batch, adjust the cooking water to suit your rice variety.

Can I prepare the tempering ahead?
You can prepare the tempering shortly ahead, cool it promptly, and refrigerate it in a covered container. Use it within 3 to 4 days, then reheat it in a pan before folding in freshly cooked rice. For food safety, refrigerate cooked components within 2 hours and avoid leaving the finished rice at room temperature for an extended period.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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