Tuesday, May 31, 2011
Cilantro Lemon Rice
I made some cilantro rice on Friday and had it with chicken curry. I always enjoy the Chipotle burrito, especially the rice they pack in it. To have a change from the usual white rice, I decided to try my hand at cilantro rice and what do you know, it was pretty good! When you have guests over and have too many things to cook, this rice will make be easy enough to put together, and yet keep the festivity alive because this rice has the zing of lemon and a burst of cilantro flavor.
I have seen recipes which calls for lemon zest and I say go ahead and do that if you like. I have not used it in the recipe below but I can see it will be fun to add some lemon zest to add more punch. You can play with the amount of lemon juice to make it suite your palette. Lemon and cilantro cannot go wrong in the coming summer months. Don't you agree?
The possibility of mixing this rice in your salads and wraps is endless. It's also great with chicken or any other curry.
Basmati Rice – 2 C
Tejpatta/Indian Bay Leaf – 1
Salt – to taste
Lemon juice – 2 Tbspn
Soya sauce - 1 Tbspn (optional)
Cilantro - 1/2 C
Canola Oil - 1 Tbspn
1. Wash and soak rice for about ½ hour
2. Bring about 10 cups of water to a boil. Strain the water from the soaked rice and slip it into the boiling water along with bay leaves, and enough salt. Taste the water to make sure there is enough salt. Cook the rice al dente.
3.Chop the cilantro fine and mix it with lemon juice, soya sauce, and oil in a serving bowl which will hold all the cooked rice. Add a couple of spoons of rice and mix with the cilantro-lemon mix. Add the remaining rice on top and using a fork fluff the rice until well mixed with cilantro and lemon.
1. If the cooked rice is not salted well enough, add more along with the lemon juice - preferably, dissolved in the lemon juice to have it evenly mix in the rice.
2. If you like the rice to be white in color avoid the soya sauce and replace it with lemon juice.