Lemon rice with cumin
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Add a strip of lemon zest and cumin seeds to the rice while it's cooking to infuse it with a delightful, refreshing, spicy flavor. When the rice is done, sprinkle it with sliced almonds for crunch and add a squeeze of lemon juice if you prefer a more tart taste. This side dish pairs perfectly with both chicken and seafood.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. basmati rice
- 2 teaspoons cumin seeds
- 3 strips of lemon zest
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Cooking the dish according to the recipe:
- Soak 1.5 cups basmati rice in cold water for 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; fry for 30 seconds. Add 1 finely chopped onion and fry, stirring, for 5 minutes. Add 2 1/4 cups water, 1 teaspoon coarse salt, rice, and 3 strips of lemon zest.
- Bring to a boil, cover, and simmer for 15 minutes. Let steep for 10 minutes. Add 1/4 cup toasted sliced almonds and lemon juice to taste.
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