Last week, I went to a JamieOliver.com event and they fed me lemon rice. It was absolutely delicious — I usually only have my rice plain, so I decided that I was going to make a curry and serve it with lemon rice at some point in the next few weeks.
And then, whilst I was looking at the coriander I’d bought to sprinkle artfully over my curry, I decided instead to chuck it in my rice. And thus my new favourite side was born.
I’ve used brown rice because I prefer it to white rice, but you can use white rice if you like — just follow the cooking instructions on the pack and chuck the lemon in with the water.
- 200g brown rice
- 1 large lemon
- A large handful of fresh coriander leaves
- Bring a pan of water to the boil (or fill it with freshly boiled water from the kettle). Rinse the brown rice under cold water and add it straight into the boiling water along with the lemon. Return to the boil, then lower the heat and simmer for 25 minutes
- Carefully remove the lemon and drain the rice, stirring with a fork to fluff it up. Return the rice to the pan and, using two spoons, squash the lemon over the rice so that all the juice comes out
- Roughly chop the coriander leaves and add to the rice. Stir everything together so that the rice is well coated with lemon juice and well mixed with the coriander
- Serve immediately
- Take care when squashing the lemon to release the juice, as it will be hot and squirt everywhere