Healthy and Flavorful Lemon Rice

Mom’s rice hack! First, soak the uncooked white basmati rice for at least 1 hour to help it cook faster. Rinse the rice until the water runs clear. Next, cook the rice like pasta: in a medium pot, boil water and add salt. When the water is boiling, add the rinsed rice. Cook until the rice is 85% done. Drain the rice and cover the pot to let it steam for 10 minutes, off the heat. Fluff the rice before serving and let it cool completely.

While the rice cools, prepare the tempering. Heat a medium pot over medium heat and add 1 tablespoon of coconut oil. When the oil shimmers, add the mustard seeds. Once the mustard seeds sizzle, add the curry leaves, grated ginger, and slit green chiles. When they crackle and smell fragrant, add the ground turmeric and ground cumin. Roast these spices for a couple of minutes.

Then, toss in 2 1/2 to 3 cups of the cooled, cooked rice into the pot with the spices. Stir to combine thoroughly on low heat. Squeeze the fresh lemon juice from 2 lemons on top and mix well. In a separate small pan, fry the crushed raw cashews in a little coconut oil until they are golden brown. Garnish the lemon rice with the fried cashews and chopped fresh cilantro leaves before serving. Enjoy!