Buttered Lime Rice

There's almost no end to the variations in flavours that can be added to white basmati rice, but there really couldn't be anything much simpler than cooking up a pot on its own to enjoy its unique lightly sweet and popcorn-y taste, as I frequently like to do. If you're of the same mind, this slight variation on the ordinary cooking method should be guaranteed to appeal — not least for the rich warm aroma of hot buttered popcorn as the rice is first sautéed for a couple of minutes in butter, but also for the fresh but mellow piquancy which the lime juice adds. Taken from Yamuna Devi's indispensable Lord Krishna's Cuisine, this is an astonishingly good way to enjoy basmati rice for the extra minute it takes in preparation.

Variations: try adding 1/2 teaspoon of black mustard seeds, a dash of cayenne pepper, or a 1/2-inch piece of fresh ginger sliced into thin rounds with the rice as it is fried in the butter.

Buttered Lime Rice

1 cup basmati rice
1 1/2 tablespoons unsalted butter
1 3/4 cups water
1 teaspoon lime juice
1/4 teaspoon sea salt

Rinse the rice under cold running water and let sit to air dry for an hour or more in a fine mesh strainer.

Heat the butter in a small saucepan over medium heat. As soon as the butter turns frothy, and before it begins to burn, add the rice and stir fry for 2 minutes.

Add the water and lime juice, and stir in the salt. Raise the heat and bring to a boil. Immediately turn the heat down to its lowest setting, cover, and let the rice cook undisturbed for 15 minutes. Remove the lid and turn off the heat. If there is any unabsorbed water in the pan, let it sit for a couple of minutes on the burner as it cools.

Fluff with a fork and serve hot. Serves 4.

Other rice dishes from Lisa's Kitchen:
Mushroom Pulao Rice
Green Tea and Curry Rice
Cashew Rice with Diced Potatoes