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Name: Lemon Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 1/4 c Water; 2 tb Coconut milk or milk; 4 Curry leaves; 1/2 c Ghee; 3/4 ts Turmeric; 2 tb Dessicated coconut; 2 Lemons; 2 tb Chopped toasted cashews; Chopped; Or almonds; 1 Green chilli, seeded and; 1 1/2 c Long grain white rice; 1/2 ts Mustard seeds

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INGREDIENTS

2 1/4 c Water
2 tb Coconut milk or milk
4 Curry leaves
1/2 c Ghee
3/4 ts Turmeric
2 tb Dessicated coconut
2 Lemons
2 tb Chopped toasted cashews
Chopped
Or almonds
1 Green chilli, seeded and
1 1/2 c Long grain white rice
1/2 ts Mustard seeds

Servings

INSTRUCTIONS

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 7-8 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 EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 19:18:17 +1000 From: "I. Chaudhary"

NOTES

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Lemon Rice

2 1/4 c Water
2 tb Coconut milk or milk
4 Curry leaves
1/2 c Ghee
3/4 ts Turmeric
2 tb Dessicated coconut
2 Lemons
2 tb Chopped toasted cashews
 Chopped
 Or almonds
1 Green chilli, seeded and
1 1/2 c Long grain white rice
1/2 ts Mustard seeds

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 7-8 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 EAT-L Digest 15 November 96    Date:    Sat, 16 Nov 1996 19:18:17 +1000    From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 4 Servings

Calories: 592
Calories from Fat: 257 (43%)

Amt Per Serving		% DV

	Total Fat 28.6g	38 %
	Saturated Fat 18.8g	94 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.2g
Cholesterol 61mg		19 %
Sodium 14.3mg		0 %
Potassium 307mg		8 %
Total Carbohydrate 79.8g		23 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 74.3g
Protein 8.1g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 592

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