Red Rice with Lemon & Ginger
Red Rice with Lemon & Ginger
About this Recipe
Red rice, nutty and subtly sweet, is packed with nutrition. When compared to white rice, it has more complex carbohydrates and a higher fiber content to aid digestion. Of all rice varieties eaten with the germ, it is considered the most nutrient-dense. This dish of red rice with ginger and lemon is a staple in Kerala (where it’s also recommended for women post-pregnancy). For lunch or for dinner, eat this with cooked vegetables for a complete meal.
The Benefits
Red rice gets its color from anthocyanin (the pigment that makes food red, blue, or purple — think blueberries, raspberries, and black rice too), which is an antioxidant and has anti-inflammatory properties. Red rice is also relatively lower on the glycemic index than polished white rice, and it’s a good source of iron and vitamin B6, which research suggests may help keep dementia at bay.
Ingredients
Serves 2 to 4
- 4 cups (960 ml) water
- Salt
- 1 cup (180 g) red rice, rinsed
- 1 Tbsp (15 g) ghee
- 1 Tbsp (9 g) finely chopped garlic
- 1 Tbsp (9 g) finely chopped ginger
- 2 small green chiles, finely chopped
- Lemon juice to taste
- 1/2 cup (60 g) finely chopped scallions
Directions
-
Step 1
In a medium pot, bring salted water to a boil. Add the red rice, reduce to a simmer, and cook until tender, 25 to 30 minutes. Once the rice is cooked, strain and set side. -
Step 2
Heat the ghee in a skillet over medium heat. Add the chopped garlic, ginger, and green chile and sauté, stirring so that they don’t burn, until fragrant, 2 to 3 minutes. Add the cooked rice and mix well. Add 1/4 tsp salt, or to taste, and a bit of lemon juice, depending on the amount of tang you like. Toss the mixture well and remove from the heat. -
Step 3
Add the scallions and mix well. The lemon and ginger red rice is ready to serve.
About the author
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