Lemon rice is a South Indian-style dish of cooked rice flavored with lemon, tempered spices, curry leaves, peanuts, and turmeric. This practical version uses freshly cooked basmati rice and gives an estimated calorie count per 100 g, which varies with the rice’s moisture and the amount of oil and peanuts used.
Ingredients
- 1 cup (190 g) uncooked basmati rice
- 1¾ cups (415 ml) water, for cooking the rice
- 1½ tablespoons (22 ml) neutral oil, such as canola or sunflower oil
- ½ teaspoon (1 g) black mustard seeds
- 1 teaspoon (2 g) split urad dal (split, skinned black gram)
- 1 teaspoon (2 g) chana dal (split chickpeas)
- ¼ cup (35 g) raw peanuts
- 1 dried red chili, broken in half, or ½ teaspoon (1 g) red pepper flakes
- 10 to 12 fresh curry leaves (about 2 g), optional if unavailable
- ¼ teaspoon (0.5 g) ground turmeric
- ½ teaspoon (2.5 g) fine salt, plus more to taste
- 2 tablespoons (30 ml) fresh lemon juice, from about 1 large lemon
- 2 tablespoons (30 ml) water, to help distribute the lemon juice
- 2 tablespoons (8 g) chopped fresh cilantro, optional
Instructions
- Rinse the rice in a sieve, stirring it gently under cool water until the water is less cloudy, about 1 to 2 minutes. Drain well. Put the rice and 1¾ cups (415 ml) water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Take the pan off the heat and leave it covered for 5 minutes.
- While the rice cooks, measure the seasonings and squeeze the lemon. Spread the cooked rice on a wide plate or tray and fluff gently with a fork to release steam; separate clumps without mashing the grains. Let it cool for about 5 minutes so it is warm rather than piping hot.
- Heat the oil in a large skillet over medium heat. Add the mustard seeds and cook until they begin to pop, about 30 seconds. Stir in the urad dal, chana dal, and peanuts. Cook, stirring often, for 2 to 3 minutes, until the dals turn lightly golden and the peanuts smell toasted. Lower the heat if they brown too quickly.
- Add the dried chili and curry leaves carefully; they may splutter. Stir for about 20 seconds, then add the turmeric and salt. Pour in the 2 tablespoons (30 ml) water and stir briefly to loosen the toasted bits and keep the spices from scorching.
- Add the warm rice to the skillet in two or three portions, folding gently after each addition so the seasoning coats the grains evenly. Turn off the heat, add the lemon juice, and fold again. Taste and adjust the salt or lemon. Scatter with cilantro, if using, and serve warm or at room temperature.
Tips
- Estimate calories by finished weight. This batch is about 940 calories in total, depending on the rice, oil, and peanuts. Weigh the finished dish, then divide 940 by its weight in grams and multiply by 100. For example, if it weighs 700 g, that is about 134 calories per 100 g. This is an estimate, not a laboratory analysis; absorbed water changes the per-100-g figure without adding calories.
- Use cooled rice carefully. Leftover plain rice works well and helps keep the grains separate. Break up clumps before adding it, and use rice that was refrigerated promptly rather than rice left out at room temperature.
- Protect the lemon flavor. Add lemon juice after turning off the heat. Cooking it hard can dull its fresh aroma. Start with less juice if your lemon is especially large or sharp, then adjust at the end.
- Prevent scorching and spluttering. Keep the heat moderate while toasting the dals and nuts, and add curry leaves cautiously. If curry leaves are unavailable, omit them; lime leaves are not a close substitute and will give a different aroma.
Serving Suggestions
Serve lemon rice as a light main dish with plain yogurt or cucumber raita, or offer it as a side with lentil curry, dal, or roasted vegetables. A few extra peanuts and cilantro make a simple garnish. For a fuller meal, pair it with a vegetable poriyal or a mild chickpea curry; the rice’s tart, savory seasoning complements dishes that are not heavily acidic.
Variations
For a milder batch, leave out the dried chili; for more heat, add a finely chopped green chili with the curry leaves. Cashews can replace the peanuts in the same quantity, though they bring a richer flavor and may change the calorie estimate. To make the recipe without nuts, omit them and add an extra teaspoon of oil only if needed for the seasoning; check that the dals and oil are suitable for anyone with allergies.
Short- or medium-grain rice can stand in for basmati, but it may be softer and stickier, so use the package’s water guidance. Brown rice also works, though it needs more water and a longer cooking time; follow its package directions and cool it before seasoning. Curry leaves are traditional in many versions but can be omitted if you cannot find them.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow, airtight container. Cooked rice should not sit at room temperature for extended periods. Keep the lemon rice refrigerated for 3 to 4 days. Reheat only the portion you plan to eat, adding a teaspoon or two of water and covering it to help prevent drying; heat until steaming throughout and 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Stir midway when using a microwave and check the temperature in more than one spot. Discard rice left out longer than 2 hours, or 1 hour when the room is above 90°F (32°C). Freezing is possible for up to 1 month, though the rice may soften after thawing; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
How many calories are in lemon rice per 100 g?
For this recipe, the estimate is about 134 calories per 100 g if the cooked batch weighs 700 g. Your result will differ with the finished weight and the amounts of oil and peanuts. For the best estimate, weigh the complete cooked batch and divide its estimated total calories by that weight, then multiply by 100.
Why does the calorie count change when I weigh it?
Water adds weight but no calories. Rice that retains more water has fewer calories per 100 g, while rice that dries out has more calories per 100 g. The oil and other calorie-containing ingredients matter too, so use the weight of the finished recipe rather than the uncooked rice weight.
Can I make lemon rice with leftover rice?
Yes. Use about 4 cups (600 to 650 g) cooked rice in place of the uncooked rice and water. Fold it into the seasoning until hot throughout. Only use leftover rice that was refrigerated within 2 hours of cooking and kept cold.
Can I use bottled lemon juice?
You can, but fresh juice usually tastes brighter. Bottled juice can be sharper or less aromatic, so begin with 1 tablespoon (15 ml), taste, and add more if needed.
Is lemon rice served hot or cold?
It is commonly served warm or at room temperature. If serving at room temperature, keep the time out of refrigeration within food-safety limits: refrigerate leftovers within 2 hours, or within 1 hour in temperatures above 90°F (32°C).
Can I make this recipe without peanuts?
Yes. Leave them out for a nut-free version, or use cashews if nuts are acceptable. Check packaged ingredients for cross-contact warnings when cooking for someone with a serious allergy.
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