Recipe - Lemon Rice

1 One half cup Long grain white rice
2 One fourth cup Water
Three fourths teaspoon Turmeric
2 tablespoon Dessicated coconut
2 tablespoon Coconut milk or milk
2 tablespoon Chopped toasted cashews
Or almonds
4 Curry leaves
One half teaspoon Mustard seeds
1 Green chilli, seeded and
Chopped
One half cup Ghee
2 Lemons

Preparation time: 20 minutes Cooking time: 20 minutes

Cook rice with water and turmeric in a heavy saucepan over high heat until
boiling. Reduce heat, cover tightly and cook for 12 minutes. Moisten the
dessicated coconut with milk or coconut milk and set aside. Cook nuts,
curry leaves, mustard seeds and chillies in the ghee until the mustard
seeds begin to pop. Stir into the rice with the coconut, adding the juice
of 1 lemon. Cover tightly again and cook a further 78 minutes until the
rice has absorbed the liquid and is dry and fluffy. Check for taste, adding
extra lemon juice, or serve with the remaining lemon cut into wedges.
Posted to EATL Digest 15 November 96

Date: Sat, 16 Nov 1996 19:18:17 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU