Lemon Rice Calories per 100g: Recipe and Nutrition

Lemon rice is a South Indian-style dish of cooked rice tossed with lemon juice, turmeric, curry leaves, mustard seeds, and often peanuts. It is bright, savory, and quick to make with leftover rice; the calorie count per 100 g depends mainly on the rice-to-oil ratio and any nuts added.

This version uses cooked rice and a measured amount of oil and peanuts. It yields about 840 g, or four generous servings, at approximately 175 calories per 100 g. That is an estimate, not a laboratory value: rice moisture, oil absorbed, and ingredient brands change the result.

Ingredients

3 cups cooked, cooled long-grain or medium-grain rice (about 450 g), preferably cooked the day before
1 tablespoon neutral oil (15 ml)
2 tablespoons raw peanuts (18 g), or roasted peanuts added at the end
1 teaspoon mustard seeds (2 g)
1 teaspoon split urad dal (3 g), optional
1 dried red chile, broken in half, or ¼ teaspoon red pepper flakes
10 to 12 fresh curry leaves, rinsed and patted dry (about 2 g); optional, as they can be hard to find
¼ teaspoon ground turmeric (about 0.7 g)
¼ teaspoon fine salt, plus more to taste (about 1.5 g)
2 tablespoons fresh lemon juice (30 ml), plus more to taste
1 tablespoon chopped cilantro (about 4 g), optional

Instructions

Break up the cold rice with clean fingers or a fork, separating large clumps without mashing the grains. If using freshly cooked rice instead, spread it on a tray and let steam escape for about 15 minutes before proceeding; warm, wet rice is more likely to turn sticky in the pan.
Set a large skillet over medium heat and add the oil. When it shimmers, add the peanuts and cook for 2 to 3 minutes, stirring, until lightly golden. If using already-roasted peanuts, leave them out for now so they do not scorch.
Add the mustard seeds and cover the skillet loosely with a lid or splatter screen. Cook for 20 to 30 seconds, until they begin to pop. Stir in the urad dal, if using, and cook for about 30 seconds until pale gold. Add the dried chile and curry leaves carefully; fresh leaves can splutter in hot oil. Stir for 15 to 20 seconds.
Turn the heat to low. Stir in the turmeric and salt, then add the rice. Fold gently until the grains are evenly yellow and coated with the seasoned oil, about 2 minutes. If the rice is cold and firm, cover the skillet and heat on low for 3 to 4 minutes, stirring once, until steaming hot throughout. Avoid prolonged frying, which can dry out the rice.
Take the skillet off the heat and wait 1 minute before adding the lemon juice. Mix gently, taste, and add more salt or lemon juice if needed. Stir in roasted peanuts and cilantro, if using, and serve warm or at room temperature.

Tips

Use cooked, cooled rice. Day-old rice is convenient and keeps its shape. If cooking rice specifically for this dish, spread it out to cool promptly rather than leaving it at room temperature for an extended period.
Keep the lemon fresh. Add juice off the heat to preserve its clean, tangy flavor. Bottled juice works in a pinch, but it can taste less bright; start with a little and adjust.
Make it less caloric without changing the method. Omit the peanuts and reduce the oil to 2 teaspoons (10 ml). The dish will have less crunch and a lighter tempering, and its calories per 100 g will decrease.
Handle curry leaves safely. Dry them well after rinsing, then add carefully because water can make hot oil splatter. If unavailable, omit them rather than substituting a large quantity of another herb; the flavor will be less aromatic.

Serving Suggestions

Serve lemon rice as a simple lunch with plain yogurt or raita, sliced cucumber, and a vegetable side. It also pairs well with lentil dishes, coconut chutney, or a mild vegetable curry. For a fuller meal, add cooked chickpeas or serve it alongside grilled vegetables. If packing it for a picnic or lunchbox, keep it chilled with an ice pack and do not leave cooked rice at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Variations

For a more traditional South Indian-style tempering, add ½ teaspoon cumin seeds (1 g) or 1 tablespoon chana dal (12 g) with the mustard seeds; cook the dal until golden and tender-crisp. These additions change the texture and add a little energy, so the calorie estimate will rise slightly. Some home versions use cashews instead of peanuts, or include grated ginger and a pinch of asafoetida; these are optional, familiar variations rather than requirements.

For a milder dish, remove the dried chile or use a small pinch of flakes. Brown rice can replace white rice one for one by cooked weight, although it gives a chewier texture and a different calorie count. If you use freshly cooked rice, measure it after cooking and cool it quickly before adding it to the pan.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours of cooking. Cooked rice should not sit at room temperature longer than that, since spores that may survive cooking can multiply if rice is left warm for too long. Refrigerate at 40°F (4°C) or colder and use within 3 to 4 days; discard rice that has been left out beyond the safe window.

Reheat only the portion you plan to eat. Add a teaspoon of water, cover, and microwave or warm in a skillet until steaming hot throughout, stirring once for even heating. Leftovers should reach 165°F (74°C), the USDA FSIS reheating temperature. Do not reheat the same portion repeatedly. Lemon rice can be frozen in an airtight container for about 1 month for best texture; thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

How many calories are in lemon rice per 100 g?
This recipe is approximately 175 calories per 100 g, based on the ingredients and an estimated finished weight of about 840 g. For a more exact figure, weigh the finished dish and calculate nutrition from the specific rice, oil, and nuts you used. Different recipes can vary considerably.

Does the calorie count include peanuts?
Yes. The estimate includes the 2 tablespoons of peanuts listed. Omitting them lowers the calories and removes some crunch; adding more nuts or using cashews raises the estimate.

Can I make lemon rice with freshly cooked rice?
Yes. Spread freshly cooked rice on a clean tray for about 15 minutes so excess steam can escape, then fold it gently into the tempering. It may be softer than rice that was cooked and chilled, so avoid stirring hard.

Why is my lemon rice mushy?
Rice that is too wet, very hot, or overhandled can become mushy. Use grains that are cooked but not waterlogged, let fresh rice steam off before mixing, and fold rather than vigorously stir. Add the lemon juice after removing the pan from the heat.

Can I make it without curry leaves or peanuts?
Yes. Both are optional. Curry leaves contribute a distinctive fragrant note, so leaving them out makes the flavor simpler; peanuts add crunch and calories. There is no need to replace either ingredient if you do not have it.

Is lemon rice served hot or cold?
It is commonly served warm or at room temperature. For food safety, do not leave it unrefrigerated for more than 2 hours (or 1 hour above 90°F/32°C); chill leftovers promptly and reheat them to 165°F (74°C).

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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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