Lemon and Ginger Rice

Lemon and Ginger Rice


92 people made this

Tired of plain basmati rice? Here's a really simple way to add some flavour. This is a great side dish with fish or any kind of light curry.


Serves: 4 

  • 2 teaspoons canola oil
  • 1 cup (150g) basmati rice, rinsed
  • 1 (5cm) piece fresh ginger, minced
  • 1 lemon, juiced and zested
  • 2 cups (500ml) chicken stock
  • salt and ground black pepper to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the oil in a pot over medium heat. Cook the rice, ginger and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken stock. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

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