Red Rice with Lemon & Ginger
Red Rice with Lemon & Ginger
Description
This red rice dish with ginger and lemon is a Kerala staple, often recommended post-pregnancy. Rich in anthocyanins, which provide antioxidant and anti-inflammatory benefits, red rice is highly nutrient-dense. It has a lower glycemic index than white rice and provides iron and vitamin B6, which may help prevent dementia. Pair with vegetables for a complete meal.
Ingredients
2 to 4 SERVES
- 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
Gita Ramesh
Gita Ramesh is India’s leading Ayurveda practitioner and managing director of Kairali Ayurvedic Group. She oversees its retreats and treatment centres. She is the author of bestselling books on Ayurveda cookery.
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