Lemon and Ginger Rice

Lemon and ginger rice is a deliciously fresh side dish that’s a great accompaniment to all sorts of dishes, especially seafood or poultry.

And winter is the perfect time to make it with lemons in abundance and full of healthy vitamin C.

With the optional tempering mixture drizzled over the top it’s particularly good with Indian curries, but you can skip that step if serving it with other dishes.

You can also make lemon and ginger rice in a rice cooker but might need to make a little extra as most rice cookers have a minimum capacity of 300g (two rice cooker cups).

There’s no need to adjust the other ingredients and leftovers reheat very well in the microwave.

Serves: 2-4 as a side dish


  • 200g basmati rice
  • 310ml water (1 1/4 cups)
  • 1 lemon, juiced and zested
  • 2 teaspoons finely grated ginger
  • salt flakes, to taste
  • pinch ground turmeric
  • 1 teaspoon butter or ghee

Tempering Mixture (optional)

  • 1 tablespoon ghee
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds
  • a few curry leaves


Wash rice in several changes of cold water until the water runs clear then soak in more cold water for about 30 minutes. Drain well.

Place the 1 1/4 cups of water in a heavy-based saucepan.

Add lemon juice and zest, ginger, a good pinch of salt, turmeric and the butter or ghee.

Add rice, stir well and bring to the boil. Reduce heat to minimum, cover and cook for about 10 minutes, until the water has been absorbed.

Cover with a clean dry tea towel, replace lid and set aside for 10 minutes.

If using, make Tempering Mixture: heat ghee in a small saucepan until very hot. Add mustard and cumin and cook for a few seconds then add curry leaves, let them sputter for a few seconds then remove from heat.

Pour over the rice, replace lid and set aside for a minute or so.

Use a fork to mix the Tempering Mixture through the rice and fluff it up.

Transfer lemon and ginger rice to a bowl and serve.

You’ll find a print-friendly version of this recipe here as well as a step-by-step video.

Subscribe to my Recipe of the Week newsletter to discover more great winter dishes and receive a free Italian online cooking class (RRP $39). Find more cooking inspiration on my website BeInspired.au.

Also read: Roberta’s Hush Puppies

Roberta Muir
Roberta Muirhttps://beinspired.au/
Roberta Muir loves making it easy for home cooks to explore new cuisines and ingredients and sharing her passion for cooking, eating, drinking and travelling. She’s a recipe writer, cooking teacher, and author of four cookbooks including the Sydney Seafood School Cookbook. Find more of her inspiration at BeInspired.au
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