Lemon Rice

Mom’s rice hack! First soak the rice for at least 1 hour; this helps it to cook faster. Rinse the rice until the water runs clear. Cook the rice like pasta: in a medium pot, boil water, add salt, then add the rice when boiling. Cook until 85% done. Drain and cover to steam for 10 minutes, off the heat. Fluff before serving and let cool.

Heat a medium pot over medium heat and add coconut oil. When the oil shimmers, add the mustard seeds. When they sizzle, add curry leaves, ginger, and green chiles. When they crackle and smell fragrant, add the turmeric and cumin. Roast for a couple minutes, then toss in 2 1/2 to 3 cups of the cooled, cooked rice. Stir to combine on low heat. Squeeze fresh lemon juice on top and mix. Fry cashews in coconut oil until they are golden brown. Garnish rice with cashews and chopped cilantro. Enjoy!