Lemon & Coriander Rice

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

This rice dish is super simple, fragrant and citrusy. Perfect served hot with a curry or stew, or cold as the base of a bean salad.


  • 400 g basmati rice, rinsed
  • 1 teaspoon salt
  • juice and zest of 2 lemons
  • 4 tablespoons chopped fresh coriander


Put the rice in a saucepan with a litre of water, then add the salt and bring to the boil on medium-high heat. Boil until most of the water has been absorbed and small holes appear on the surface of the rice. Pour in the lemon juice and zest and gently stir in the coriander, being careful not to break the rice grains. Reduce the heat to low, cover and cook for 12 to 15 minutes, or until a steady stream of steam rises from the pan. Turn off the flame and rest for five minutes before serving. I like this rice with lamb koftas or a simple chicken curry.