Recipe of Favorite Clove With Lemon Rice

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, clove with lemon rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

ONCE RICE IS COOK REMOVE LEMON AND SQUEEZE JUICE ON RICE HALF A TBSP WILL DO. Add rice and stir to coat. As soon as the water boils, remove the pan from the heat. Heat the oil in a pan over a medium heat.

Clove With Lemon Rice is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Clove With Lemon Rice is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have clove with lemon rice using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Clove With Lemon Rice:

1. Get 1/2 lemon
2. Make ready 15 clove
3. Get 1 dash salt
4. Take 2 cup rice

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. This recipe will work with white long grain, medium and short grain rice but I recommend long grain because it is the least sticky of the three types.

Instructions to make Clove With Lemon Rice:

1. COOK IN RICE COOKER
2. put rice with das of salt snd clove with half the lemon in rice cooker and cook as usual
3. OR COOK IN POT
4. 2 cup of rice with 4 cups of boiling water in to pot
5. simmer for about 15 minute then use a fork to fluff up rice
6. ONCE RICE IS COOK REMOVE LEMON AND SQUEEZE JUICE ON RICE HALF A TBSP WILL DO

Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. This recipe will work with white long grain, medium and short grain rice but I recommend long grain because it is the least sticky of the three types. It will also work with jasmine, normal brown rice, wild rice and normal basmati rice. Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler).

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