Lemon rice
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Serves:     people
Notes from Anna

A fragrant side dish rich in fibre and vitamin C.  If you prefer you can use olive or rapeseed oil instead of groundnut oil.



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  1. Put the rice in a sieve and rinse under running water. Peel long strips of rind from the lemon.
  2. Heat the oil in a saucepan pan and add the lemon rind. Cook for 2 minutes.
  3. Add the rice and stir well to coat. Add 450ml of water and bring to the boil.
  4. Lower the heat, add a little salt, cover the pan with a lid and simmer for 10 minutes until the rice has absorbed all the water.
  5. Turn off the heat. Squeeze in the juice of ½ lemon. Fluff the rice up with a fork and serve.

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