Easy lemon rice recipe in 15 minutes
The first time I tried making lemon rice, I was convinced it’d be a breeze—how hard could it be? Turns out, pretty hard when you forget the lemon. Yep, I made plain, sad rice with a hint of turmeric and called it “lemon rice” until my husband took one bite and asked where the lemon was. I’ve since redeemed myself, and now this dish is my go-to when I need something fast, bright, and comforting. It’s perfect for busy nights, potlucks, or just when you’re craving a little sunshine in a bowl.
Recipe Card
| Recipe Title | Easy lemon rice recipe in 15 minutes |
|---|---|
| Servings | 4 |
| Prep Time | 5 minutes |
| Cooking Time | 10 minutes |
| Calories | 220 per serving |
Ingredients
- 1 cup basmati rice (or any long-grain rice)
- 2 cups water
- 1 tbsp olive oil or ghee
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp asafoetida (optional, but so good)
- 1/2 tsp salt
- Juice of 1 large lemon (about 3 tbsp)
- 2 tbsp chopped cilantro
- 1/4 cup roasted peanuts (optional, for crunch)
That asafoetida? I left it out once because I thought it was just fancy spice snobbery. Big mistake—it adds this deep, savory note that makes the lemon pop. And the peanuts? Skipped them too, and the rice felt kinda naked. Now I keep a bag in the pantry just for this dish.
Directions
- Rinse the rice under cold water until the water runs clear. This removes extra starch so your rice isn’t gummy.
- Heat oil or ghee in a pot over medium heat. Add mustard seeds and wait for them to pop—about 30 seconds.
- Toss in turmeric, cumin, and asafoetida (if using). Stir for 10 seconds until fragrant.
- Add the rinsed rice and stir to coat it in the spices. Toast for 1 minute.
- Pour in water and salt. Bring to a boil, then cover and simmer on low for 10 minutes.
- Turn off the heat, fluff the rice with a fork, and drizzle lemon juice over it. Mix gently.
- Stir in cilantro and peanuts. Taste and add more lemon or salt if needed.
That “toast the rice” step? I used to skip it, thinking it didn’t matter. Then I tried it once and wow—the rice gets this nutty depth that makes all the difference. Also, don’t go crazy stirring after adding lemon juice, or the rice turns mushy. Learned that the hard way when I served what looked like yellow glue.
This dish saves me on nights when I’m too tired to cook but still want something flavorful. It’s also a hit with my kids, who call it “sunshine rice” because of the color. Leftovers keep well for a couple days, though the peanuts lose their crunch—just add fresh ones when reheating.
Next time, I might throw in some frozen peas for extra veg or swap half the rice for quinoa to mix it up. But honestly? It’s pretty perfect as is.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 220 | 38g | 6g | 4g |
I was surprised how light this feels for how satisfying it is. To cut calories, I’ve used less oil, but ghee makes it taste richer. For gluten-free folks, just skip the asafoetida (some brands contain wheat). And if you’re watching sodium, go easy on the salt—the lemon brings plenty of flavor.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Basmati rice | Jasmine rice or brown rice (adjust cooking time) |
| Ghee | Coconut oil or butter |
| Peanuts | Cashews or almonds |
| Fresh lemon | Lime or bottled lemon juice (but fresh is best) |
I once used brown rice thinking I’d be ~healthy~ and ended up with chewy, undercooked grains. Jasmine rice works great, though! And lime juice is a fun twist, but it’s sharper than lemon—start with less. Cashews are fancier than peanuts, but honestly? Peanuts give that street-food vibe I love.
Tips
- Don’t skip rinsing the rice—it’s the difference between fluffy and clumpy.
- Wait for the mustard seeds to pop. If they burn, start over (bitter rice is sad rice).
- Add lemon juice off the heat to keep it bright and fresh-tasting.
- Toast the rice in the spices—it’s a game-changer.
That “wait for the mustard seeds to pop” tip? Yeah, I impatiented my way into scorched seeds once. Had to toss everything and start fresh. Now I set a timer for 30 seconds and walk away. Also, squeezing lemon into hot rice makes it taste cooked—add it at the end, like you’re dressing a salad.
FAQ
Can I make this ahead? Yes, but add the lemon and peanuts right before serving. Leftovers lose some zing, but a squeeze of fresh lemon fixes it.
Why is my rice mushy? Probably too much water or over-stirring. Use the 2:1 water-to-rice ratio, and fluff gently with a fork.
Can I add veggies? Absolutely! Toss in peas, diced carrots, or spinach. Just sauté them with the spices before adding rice.
That’s everything I know about making easy lemon rice in 15 minutes! Hope you give it a try, and if you mess it up, you’re in good company—I’ve forgotten the lemon, burned the spices, and turned it into glue more times than I’d like to admit.
Easy lemon rice recipe in 15 minutes
A quick and vibrant lemon rice dish that’s perfect for busy nights, potlucks, or when you’re craving a little sunshine in a bowl.
Ingredients
- 1 cup basmati rice (or any long-grain rice)
- 2 cups water
- 1 tbsp olive oil or ghee
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp asafoetida (optional)
- 1/2 tsp salt
- Juice of 1 large lemon (about 3 tbsp)
- 2 tbsp chopped cilantro
- 1/4 cup roasted peanuts (optional)
Instructions
-
Rinse the rice under cold water until the water runs clear to remove excess starch.
-
Heat oil or ghee in a pot over medium heat. Add mustard seeds and wait for them to pop (about 30 seconds).
-
Add turmeric, cumin, and asafoetida (if using). Stir for 10 seconds until fragrant.
-
Add the rinsed rice and stir to coat it in the spices. Toast for 1 minute.
-
Pour in water and salt. Bring to a boil, then cover and simmer on low for 10 minutes.
-
Turn off the heat, fluff the rice with a fork, and drizzle lemon juice over it. Mix gently.
-
Stir in cilantro and peanuts. Taste and adjust with more lemon or salt if needed.
Nutrition (Per Serving)
