The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Mrs. D‘Sousa’s Rice with lemon & cardamom

Mrs. D‘Sousa’s Rice with lemon and cardamom, an Indian recipe belonging to a lovely American in Tokyo. A good mess of flavorful rice.


 

  • india_rice_paddy.jpg4 cups cold cooked rice (Basmati, Jasmine or something long grain)
  • ½ Tablespoon turmeric
  • 2 crushed pods cardamom
  • a 2 inch piece of cinnamon cut into small pieces
  • 2 cloves
  • 1 cup peanuts
  • ¼ cup powdered coconut
  • 2 Tablespoons lemon juice
  • ½ teaspoon onion powder
  • ½ teaspoon cumin powder
  • ½ tsp. dried parsley
  • ½ tsp. sugar
  • Salt to taste

Preheat oven to 350°

In a large pan, heat 3-4 T of vegetable oil. Add peanuts, cloves, cinnamon and cardamoms. Fry until peanuts change to a golden brown color.  Add cold rice and fry for 4-5 minutes, then add all other ingredients and keep frying for 2-3 minutes.  Pour into baking dish, cover and bake for 10-12 minutes. Makes 8-10 servings.

Note:

-Because of personal taste we alter the recipe above. We prefer to leave out the coconut and peanuts and add in a clove or two of chopped garlic and two more pods of cardamom.