6 SERVINGS
I first tasted lemon rice when I studied with the brilliant chef Suresh Vaidyanathan from southern India. I’ve since adapted his recipe to make a more subtle, streamlined version. It’s so light and refreshing that I often serve it as a side dish with any type of food.
2 teaspoons olive or canola oil
1½ teaspoons grated lemon zest (from ½lemon)
½ teaspoon ground turmeric
4 cups cooked basmati or jasmine rice, cooled to room temperature
2 tablespoons fresh lemon juice
1 teaspoon salt, or to taste
Heat the oil in a heavy wok or skillet until very hot, about 20 seconds. Add the lemon zest and turmeric and stir-fry for about 1 minute, until very fragrant. Add the rice and, using your spatula, mash and separate the grains over medium heat so the rice will heat evenly. Once hot, stir in the lemon juice and salt and heat through, tossing lightly. Taste for seasoning, adding more salt or lemon juice if necessary. Spoon into a serving bowl and serve.