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Lemon-Curry Rice

Lemon-Curry Rice

Rice mixes are easy--no cooking is necessary. This fragrant gift can be stored in a cool, dry place for up to one month. Be sure to include these cooking directions with it: Bring 3 cups water to a boil; add 1 1/2 cups rice mixture. Cook 18 minutes or until rice is tender; stir in 1/2 teaspoon salt.

Cooking Light NOVEMBER 2005

  • Yield: 6 cups uncooked rice mixture (serving size: cooked: 1 cup)


  • 2 tablespoons grated lemon rind
  • 4 cups uncooked jasmine rice
  • 1 cup golden raisins
  • 1 cup shelled pistachios
  • 1 tablespoon curry powder
  • 2 teaspoons dried curry leaves
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper


Spread rind evenly on a plate; set aside for 1 hour or until dry.

Combine rind and remaining ingredients in a large zip-top bag, turning bag until mixture is blended. Place 1 1/2 cups rice mixture into each of 4 containers. Seal tightly.

Note: Nutritional analysis includes 1/2 teaspoon salt added for cooking.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 21%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.6g
  • Carbohydrate: 28g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 297mg
  • Calcium: 18mg

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Lemon-Curry Rice Recipe