Red Rice with Lemon & Ginger

Prep Time: 15 min Cook Time: 35 min
Red Rice with Lemon & Ginger

Red Rice with Lemon & Ginger

Prep Time: 15 min Cook Time: 35 min

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.


2 to 4 Servings
  • 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


  1. 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.
  2. 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.
  3. Step 3
    Add the scallions and mix well. The lemon and ginger red rice is ready to serve.