Simple Lemon Rice

I served this delicately flavored rice dish with Mung Beans and Paneer Cheese.

Lemon Rice

1 cup of basmati rice
1 3/4 - 2 cups of water
1/2 teaspoon of sea salt
1 tablespoon of ghee, or a mixture of butter and oil
1 teaspoon of whole brown mustard seeds
10 fresh curry leaves (or a generous handful of dried curry leaves and a dash of basil)
freshly squeezed juice from one medium sized lemon
1 teaspoon of finely grated lemon rind

Thoroughly rinse the rice and soak in the water for at least a couple of hours.

Bring the rice, soaking liquid, half of the lemon juice and salt to a boil in a medium pot. Immediately reduce the heat to very low, cover with a tight fitting lid and cook for 15 - 20 minutes, or until the liquid is absorbed. Remove from heat and set aside.

Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the mustard seeds. As soon as the seeds begin to pop, add the curry leaves, quickly stir and add the contents to the rice. Add the rest of the lemon juice and the rind to the rice. Gently mix the rice with a fork to combine the ingredients and serve.