Lemon Coconut Rice with Kaffir Lime Leaves
A delicious aromatic rice to serve with any spicy curry. Fragrant kaffir lime leaves infused rice taste divine. And coconut milk gives a rich buttery flavour. Recipe is very simple and easy and completly gluten free and vegan
Equipment
- 1 Pan or wok
- 1 Spatula
Ingredients
- 1 Cup Basmati rice
- 2 Kaffir lime leaves
- 1 tbsp Lemon juice
- 1 Inch Ginger Grated
- 1-2 Green chilly Finely chopped
- 1 Onion Sliced
- ¼ Cup Green peas
- ¼ Cup Sweet corn
- 2-3 tbsp Cilantro or coriander leaves Chopped
- 1 cup Coconut milk
- 1 Cup Water
- Salt
- 2 tbsp Oil
Instructions
- Rinse the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
- Heat oil in a wok. You can also use pressure cooker if you want. Add cumin seeds. When seeds starts to splutter add sliced onion and finely chopped green chilli. Fry till onion becomes translucent.
- Add grated ginger and fry till onion becomes brown. Onion shouldnt be burnt.
- Add green peas and sweet corn. Saute for a minute. Add chopped cilantro or coriander leaves and mix.
- Add soaked and drained rice. Saute for 2 minutes. Add salt and mix.
- Add coconut milk and water. Tear both kaffir lime leaves into two pieces and in the rice. Also add lemon juice and mix well. Let it boil.
- When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.
- After 10 minutes gently stir the rice and cover again. Cook for five minutes on simmer. Now switch off the heat. Remove the cover and fluff the rice gently.
- Cover again and serve after 10 minutes. Serve aromatic rice with any spicy curry.
Video
Notes
1. You can use lemon zest instead of Kaffir lime leaves.
2. Use any vegetables of your choice.